Guest Special Thali In 15 Minutes

Published On June 3, 2024
In Video
By Guest Author
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Prep Time
5 minutes
Cook Time
10 minutes
Difficulty Level
Intermediate

Ingredients

FOR PREPARING ALOO KA RAITA :
Boiled Potato / Uble Hue Aloo - 1 Peeled and finely chopped
Curd / Dahi - 1 Cup
Salt - As per taste
Red Chilli Powder / Lal Mirch Powder - 1/4 tsp
Roasted Cumin Seeds Powder / Jeera Powder - 1/2 tsp
Dry Fenugreek Leaves / Kasuri Methi - 1/2 tsp
All Spice Mix Powder / Garam Masala - 1/4 tsp
Coriander Leaves / Hara Dhaniya - For garnishing
FOR PREPARING SUKHI ALOO SHIMLA MIRCH KI SABJI :
Capsicum / Shimla Mirch - 1
Water - As required
Boiled Potato / Uble Hue Aloo - 2 peeled and mashed
Salt - As per taste
Coriander Powder / Dhaniya Powder - 1/2 tsp
Red Chilli Powder / Lal Mirch Powder - 1/2 tsp
Turmeric Powder / Haldi Powder - 1/2 tsp
Dry Mango Powder / Amchur - 1/2 tsp
Fennel Seeds / Saunf - 1/2 tsp
Oil - 1 tbsp
Pomegranate / Anardana - For garnishing
Coriander Leaves / Hara Dhaniya - For garnishing
FOR PREPARING RASEDAR ALOO KI SABJI :
Oil - 2 tbsp
Mustard Seeds / Rai - 1/2 tsp
Cumin Seeds / Jeera - 1/2 tsp
Salt - As per taste
Red Chilli Powder / Lal Mirch Powder - 1 tsp
Turmeric Powder / Haldi Powder - 1/2 tsp
Coriander Powder / Dhaniya Powder - 1/2 tsp
Fennel Seeds / Saunf - 1 tsp
Ginger-Green Chilli Paste / Adrak-Hari Mirchi Paste - 1 tsp
Water - As required
Boiled Potato / Uble Hue Aloo - 1 Cup peeled and chopped
Salt - As per taste
Dry Mango Powder / Amchur - 1/2 tsp
Coriander Leaves / Hara Dhaniya - For garnishing
FOR PREPARING ALOO SOOJI KI POORI :
Semolina / Sooji - 1 Cup
Water - 1 Cup
Boiled Potato / Uble Hue Aloo - 1 Cup peeled and grated
Salt - As per taste
Whole Wheat Flour / Gehu Ka Aata - 1 Cup
Dry Fenugreek Leaves / Kasuri Methi - 1/2 tsp
Fennel Seeds / Saunf - 1/2 tsp
Red Chilli Powder / Lal Mirch Powder - 1 tsp
Oil - As required + For frying
tsp = teaspoon
tbsp = tablespoon

Instructions

FOR PREPARING ALOO KA RAITA :
Take curd in a mixing bowl. Add boiled potato, salt, red chilli powder, roasted cumin seeds powder, dry fenugreek leaves, all spice mix powder. Mix well. Garnish it with coriander leaves.
FOR PREPARING SUKHI ALOO SHIMLA MIRCH KI SABJI :
Take capsicum and cut its top and bottom part. Remove its seeds. Cut a 1/2 inch thick ring shape layer from it. Likewise, prepare all rings. Keep it aside.
Boil water in a pan. Add the prepared capsicum rings and boil it for 2 to 3 minutes on medium flame till it becomes soft.
Once done, take it out on a plate and let it cool down.
Take boiled potato in a mixing bowl. Add salt, coriander powder, red chilli powder, turmeric powder, dry mango powder, and fennel seeds. Mix well.
Take the boiled capsicum ring and fill its middle open part with the prepared potato stuffing.
Heat oil in a flat pan/tawa. Add the prepared capsicum rings and cook it for 1 to 2 minutes on low flame.
Flip it to cook the other side as well. Once it is cooked on both sides, transfer it to a serving plate. Garnish it with pomegranate and coriander leaves. .
FOR PREPARING RASEDAR ALOO KI SABJI :
Take salt, red chilli powder, turmeric powder, coriander powder, and 1/2 tsp of fennel seeds in a mixing bowl. Add a little water and mix well.
Heat oil in a pan. Add mustard seeds, cumin seeds, fennel seeds, and the prepared spices mixture. Mix well.
Now add ginger-green chilli paste and mix well. Add a little water and mix well. Boil it for 1 to 2 minutes on medium flame.
Now add boiled potato and salt. Mix well. Add dry mango powder. Mix well.
Cook it for 3 to 4 minutes on medium flame. Keep stirring occasionally.
Once done, turn off the flame and garnish it with coriander leaves and take it out in a serving bowl.
FOR PREPARING ALOO SOOJI KI POORI :
Take sooji in a mixing bowl. Add water and salt. Mix well. Let it rest for 5 to 7 minutes.
Then add boiled potato, whole wheat flour, dry fenugreek leaves, fennel seeds, and red chilli powder. Mix well and prepare the dough.
Add whole wheat flour to adjust the consistency. Add 1 tsp of oil and knead the dough. Let it rest for 5 minutes.
Take a small ball sized part of the dough and flatten it and apply oil to it. 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 both sides. Then, take them out on a serving plate using a slotted spoon.
'Guest Special Thali In 15 Minutes' is ready to be served.