Festival Special Thali In 15 Minutes

Published On August 28, 2023
In Article
By Guest Author
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Prep Time
5 minutes
Cook Time
10 minutes
Difficulty Level
Expert

Ingredients

FOR PREPARING SOOJI KA HALWA :
Semolina / Sooji / Suji - 1 Cup
Clarified Butter / Ghee - 1 Cup
Hot Milk - 3 Cups
Sugar - 1 Cup
Saffron / Kesar - 9 to 10 Strands
Water - As required
Cardamom Powder / Elaichi Powder - 1/2 tsp + For garnishing
Almond Flakes - 1 tsp + For garnishing
Raisin / Kishmish - For garnishing
FOR PREPARING PYAZ WALI BHINDI :
Lady Finger / Bhindi - 250 gms. Chopped
Onion / Pyaz - 1 Finely chopped
Oil - 2 tbsp
Mustard Seeds / Rai - 1/2 tsp
Cumin Seeds / Jeera - 1/2 tsp
Asafoetida / Hing - A pinch
Ginger-Green Chilli Paste / Adarak-Hari Mirchi Paste - 1 tsp
Garlic / Lahsun - 2 to 3 Cloves finely chopped
Red Chilli Powder / Lal Mirch Powder - 1 tsp
Salt - As per taste
Coriander Powder / Dhaniya Powder - 1/2 tsp
Roasted Cumin Seeds Powder / Jeera Powder - 1 tsp
Turmeric Powder / Haldi Powder - 1/2 tsp
Tomato / Tamatar - 1 Finely chopped
Peanuts Powder / Mungfali Powder - 1 tbsp
Coriander Leaves / Hara Dhaniya - A handful + For garnishing
FOR PREPARING POORI :
Whole Wheat Flour / Gehu Ka Aata - 1 Cup
Oil - 1 tbsp + For frying
Salt - As per taste
Water - As required
FOR PREPARING ALOO RASEDAR :
Boiled Potato / Uble Huye Aloo - 2 Peeled and chopped
Boiled Potato / Uble Huye Aloo - 1 Peeled and mashed
Oil - 2 tbsp
Cumin Seeds / Jeera - 1/2 tsp
Green Chilli / Hari Mirchi - 1 Slit
Grated Tomato / Tamatar - 1
Red Chilli Powder / Lal Mirch Powder - 1 tsp
Turmeric Powder / Haldi Powder - 1/2 tsp
All Spice Mix Powder / Garam Masala - 1/2 tsp
Roasted Cumin Seeds Powder / Jeera Powder - 1 tsp
Coriander Powder / Dhaniya Powder - 1 tsp
Salt - As per taste
Coriander Leaves / Hara Dhaniya - A handful + For garnishing
Water - As required
FOR PREPARING RAITA :
Cucumber / Kheera - 1 Grated
Curd / Dahi - 1 Cup whisked
Salt - As per taste
Cumin Seeds Powder / Jeera Powder - 1/4 tsp
Coriander Leaves / Hara Dhaniya - A handful + For garnishing
tsp = teaspoon
tbsp = tablespoon

Instructions

FOR PREPARING SOOJI KA HALWA :
Soak saffron in water for 10 minutes. Keep it aside.
Heat ghee in a pan. Add semolina and roast it for 4 to 5 minutes on low flame till it becomes light brown. Keep stirring occasionally.
Then add hot milk gradually and mix well. Now add sugar and mix well.
Then turn off the flame. Add soaked saffron, cardamom powder and almonds mix well.
Take it out to a serving bowl. Garnish it with cardamom powder, almonds, and kishmish.
FOR PREPARING PYAZ WALI BHINDI :
Take lady finger in a bowl. Add red chilli powder and salt. Mix well. Keep it aside for 5 to 6 minutes for marination.
Heat oil in a pan. Add mustard seeds, cumin seeds, asafoetida, ginger-green chilli paste, and onion. Mix well.
Add garlic and mix well. Saute it for 2 to 3 minutes on medium flame. Keep stirring occasionally in between.
Now add marinated lady finger and mix well. Saute it for 2 to 3 minutes on medium flame.
Then add a little salt and mix well. Saute it for 1 to 2 minutes on low flame.
Further add coriander powder, roasted cumin seeds powder, turmeric powder, little salt and tomato. Mix well. Saute it for 1 to 2 minutes on low flame.
Then add peanut powder and mix well. Once done, turn off the flame.
Take it out in a serving bowl. Garnish it with coriander leaves.
FOR PREPARING POORI :
Take whole wheat flour in a bowl. Add oil and salt. Mix well.
Add water gradually to prepare a medium-soft consistency dough. Add 1 tsp of oil and knead it well.
Take a small ball sized part of the dough and flatten it and roll it to make small poori. Likewise, prepare all the pooris.
Meanwhile, heat oil for frying. Put the prepared poori in the hot oil.
Deep fry it on a high flame for a few seconds until it turns crispy and golden brown from all sides. Then, take them out on a serving plate using a slotted spoon.
FOR PREPARING ALOO RASEDAR :
Take grated tomato in a bowl. Add red chilli powder and mix well.
Heat oil in a pan. Add cumin seeds, green chilli, and grated tomato mixture. Mix well.
Then add little water, turmeric powder, all spice mix powder, roasted cumin seeds powder, coriander powder, salt, and coriander leaves. Mix well.
Add mashed potato and mix well. Then add chopped potato and mix well.
Further add a little water and mix well. Saute it for 2 to 3 minutes on low flame. Again add a little water and mix well.
Once done, turn off the flame and take it out in a serving bowl. Garnish it with coriander leaves.
FOR PREPARING RAITA :
Take curd in a bowl. Add salt, cucumber, cumin seeds powder, and coriander leaves. Mix well.
Take it out in a bow and garnish it with coriander leaves.
'Festival Special Thali In 15 Minutes' is ready to be served with pickle.