A Home Made Indian(Marathi)Thaali(Vegetarian)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 658.4
  • Total Fat: 22.4 g
  • Cholesterol: 15.5 mg
  • Sodium: 1,314.6 mg
  • Total Carbs: 102.3 g
  • Dietary Fiber: 20.1 g
  • Protein: 20.0 g

View full nutritional breakdown of A Home Made Indian(Marathi)Thaali(Vegetarian) calories by ingredient
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Introduction

Even today at home we eat in stainless Steel plates called Thaalis.Small Steel bowls called Vaatis(Katoris)are used to serve Dals(Lentils/Pulses),Bhaajis(Vegetables)Ra
itas(Salads)and Curds(Yoghurt).While cooking we take into consideration the no.of people eating the Meal and adjust the quantities accordingly.Also we eat 1Katori(Vaati/Bowl )of curds(Yoghurt with our meals as it helps digestion and keeps the body cool.
Even today at home we eat in stainless Steel plates called Thaalis.Small Steel bowls called Vaatis(Katoris)are used to serve Dals(Lentils/Pulses),Bhaajis(Vegetables)Ra
itas(Salads)and Curds(Yoghurt).While cooking we take into consideration the no.of people eating the Meal and adjust the quantities accordingly.Also we eat 1Katori(Vaati/Bowl )of curds(Yoghurt with our meals as it helps digestion and keeps the body cool.

Number of Servings: 6

Ingredients

    DAL
    100gms.Moong Dal(Yellow)
    1medium Tomato
    2tbsps.Ghee(Clarified Butter)
    5-6medium hot whole Green Chillies
    1.5tsp.Turmeric Powder
    Salt to taste
    1tbsp.raw shredded Coconut
    5-6whole Black Pepper Corns
    2tsp.Cumin seeds
    1.5tsps.Black Mustard Seeds
    1tsp.Asafoetida(Hing)Powder
    6-7Sweet Curry Leaves
    CABBAGE--GREEN PEAS BHA AJI
    400gms.Cabbage(Kobi/Patta Gobhi)
    150gms.shelled Green Peas
    1tsp.Turmeric Powder
    Salt to taste
    5-6 medium hot Green Chillies
    1tbsp.Sunflower Oil
    1.5tsp.Black Mustard Seeds
    1 tsp.Asafoetida(Hing)Powder
    6-7 Sweet Curry Leaves
    POTATOES AND GREEN BELL PEPPER BHAAJI
    4-5medium sized Potatoes
    2large Green Bell Peppers
    1tsp.Turmeric Powder
    1.5tsp.Red Chilli Powder
    Salt to taste
    1tbsp.Sunflower Oil
    1.5tsp.Black Mustard Seeds
    1tsp.Asafoetida(Hing)Powder
    KOSHIMBIR(SALAD)
    4-71/2" long Carrots
    3-7"long White Radishes
    Salt to taste
    1tsp.Sugar
    2tsp.Lemon Juice
    3-4medium hot Green Chillies
    1tbsp.shredded Raw Coconut
    COMMON GARNISH
    1large bunch of Raw Coriander(Cilantro)Leaves for all the dishes
    CHAPATIS(ROTIS/POLIES)
    2cups Whole Wheat Flour
    1pinch of Salt
    2tbsps.Sunflower Oil
    Water to knead to a firm pliable Dough
    Rice Flour to help roll out Chapaties
    PAANDHRA BHAAT(STEAMED RICE)
    1.5cups of white Rice of choice
    Water to cook.

Directions

PREPARATION
Shred Raw Fresh Coconut and keep aside.
Pressure cook the Dal with 1tsp.of Turmeric Powder and a pinch of Asafoetida(Hing)Powder for 4-5 whistles. When cool mash well together and set aside.Chop the Tomato and grind the 1tbsp.shredded Coconut,Black Pepper Corns,Green Chillies and 1tsp.Cumin Seeds to a slightly coarse paste and set aside.
Finely slice the Cabbage Head into thin strips.Wash the shelled Green Peas and Cabbage together and set aside.
Peel and dice the Potatoes and Green Bell Peppers(Simla Mirchi/Bhopali Mirchi) separately and set aside.
Grate the Carrots and White Radishes together and set aside.Slit the Green Chillies lengthwise.
Grate the raw Coconut and chop the Coriander(Cilantro)Leaves finely and set aside.
Knead the Whole Wheat Flour with a pinch of Salt and 1tsp.of Oil to a firm but pliable Dough.Wash the rice and set a pot of Water to boil for cooking the rice.
DAL
Heat the Ghee in a heavy bottomed Pot. Lower heat and add the Black Mustard Seeds,Cumin Seeds,Asafoetida Powder,0.5tsp Turmeric powder and the Sweet Curry Leaves in the given order.When these sputter add the chopped Tomato and slit Green Chillies and Salt to taste.Saute till tomatoes are pulpy.Add the cooked and mashed Dal and mix well.Add the ground Coconut paste and cook till till well mixed.Adjust to desired thickness of the Dal by adding Water.Garnish with chopped Coriander Leaves on top.
CABBAGE--GREEN PEAS BHAAJI
In a Wok heat Oil and add Black Mustard Seeds,Sweet Curry Leaves,slit Green Chillies,Turmeric Powder and Asafoetida(Hing)Powder in the order given.Add the Cabbage and Green Peas and mix well and lower flame.Cover and pour a little Water on the lid.When Cabbage has wilted fully add Salt to taste.Cook covered with Water on lid till done.Garnish with chopped Coriander(Cilantro)Leaves.
POTATO AND GREEN BELL PEPPER BHAAJI
Heat Oil in Wok and add the Black Mustard Seeds,Asafoetida(Hing)Powder and Turmeric Powder to it.When the seasoning sputters lower flame and add the diced Potatoes.Roast these Potatoes in the Oil for 4-5 minutes.Add Red Chilli Powder and Salt to taste.Mix well and cook covered with Water on the lid till almost done.Add diced Green Bell Peppers and cook covered till cooked but firm.Garnish with chopped Coriander (Cilantro)Leaves.
KOSHIMBIR(SALAD)
Combine grated Carrots and Radishes with the chopped Green Chillies,shredded Coconut,Salt to taste,Sugar,Lemon Juice and chopped Coriander(Cilantro)Leaves.Mix well and serve.
CHAPATIES(ROTIS/INDIAN BREAD)
Knead Dough lightly again to make it more pliable.Make equal sized balls of the prepared Dough.Roll out each ball to 2"diameter.Dip fingers in Oil and smear a little on each round.Sprinkle a little Rice Flour on the Oil smeared surface and fold into triangles.Roll out these triangles and roast these on a hot Griddle(Tavaa).Just before removing from Griddle sprinkle a little Oil on and brown the Chapaties lightly on both sides.Serve hot.Makes 12-15 Chapaties.
PAANDHRAA BHAAT(WHITE RICE)
Wash and soak Rice in a little water.Heat Water in a vessel.When it starts boiling add washed and soaked rice to it.When the grain is cooked drain out all the Gruel in a Colander.Serve hot.


Number of Servings: 6

Recipe submitted by SparkPeople user KOMAL53.

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