Delectable Thali Spread
By
December 10, 2009 at 12:25 PM
Font size:
Thali is the traditional style of serving authentic and ethnic Indian meals. Meals are served in large round platters of brass, steel or silver and katories (small round bowls). There are no courses in a thali; the idea is to share a potpourri of flavors, textures and tastes. Separate bowls hold different foods ranging from the sweet, sour, tangy, crisp, crunchy, smooth and chewy.
Papad Rolls Ingredients 6 papads 8 oz. cottage cheese grated 1 small onion finely sliced 1 tablespoon green chilies finely sliced 2 oz. grated mozzarella cheese Salt and pepper to taste
Dilazeez Dhokla Ingredients 1/2 lbs. each of potatoes, carrots and green peas 1 teaspoon ginger paste 3 tablespoons chick pea flour 2 oz. coriander leaves 1 teaspoon mint leaves 1/2 oz. cashew nuts 1/2 oz. poppy seeds 1/2 teaspoon chili powder A few drops each of red and green food coloring. 1 teaspoon green chilies 2 oz. grated cheese 4 tablespoons oil Salt to taste Steam cook vegetables separately and then mash each to a paste. Roast poppy seeds and mix with ground ginger, chilies, mint and coriander leaves. Mix in salt and chili powder. Divide the mixture into three parts and put one part in each vegetable with a tablespoon each of chick pea flour and oil. Add green color in the pea mixture and red color in the carrot mixture. Spread potato mixture on a non stick baking tray. Top with carrot and then the pea's mixture. Spread cheese on top; decorate with poppy seeds and broken cashew nuts. Bake in a moderate oven for 15 minutes to a golden color. When done cut into square pieces and serve with green chutney. Khandvi
4 oz. chick pea flour 1/4 liter thin buttermilk 1/8 teaspoon turmeric powder 2 tablespoons oil Salt to taste 1 teaspoon mustard seeds 4 tablespoons, grated coconut 2 tablespoons chopped coriander leaves 1 teaspoon chilli powder (optional) 1 teaspoon sesame seeds 2 green chilies, chopped Mix together chick pea flour, buttermilk, turmeric powder, oil and salt to a smooth batter. Heat in a pan, stirring continuously until the mixture is fully cooked. Pour butter a clean kitchen platform and spread mixture with the back of the ladle as thinly as possible. When cool cut into 1-inch strips with a sharp knife. Using oiled fingers roll the strips into neat rolls and place in a serving plate. Heat 2 tablespoons oil and fry the mustard, sesame seeds, green chilies, and chili powder. Pour over the khandvi and decorate with coriander leaves and coconut. Undhiyu Ingredients 1 lbs. mixed vegetables like sweet potatoes, raw bananas, baby potatoes and baby brinjals 4 oz. raw guavas, carrots and tomatoes 1 tablespoon sugar 1 tablespoon garam masala Pinch of asafetida 2 tablespoons roasted sesame seeds and groundnuts 2 tablespoons ground coriander leaves and green garlic 2 tablespoons and green garlic 1/2 cup coconut grated. 1 teaspoon cumin seeds Green chili and ginger paste. For Muthia 4 oz. chick pea flour 1 small tea cup fenugreek leaves 1 onion, minced 2 cloves garlic, grated 1 teaspoon green chili paste and oil Salt to taste Mix all muthia ingredients with enough water to form stiff dough. Form into rolls and steam for half hour. Cut the brinjals and potatoes into fours and cube other vegetables. Heat 4 tablespoons oil, add cumin seeds and asafetida. Add tomatoes, spices, ginger, chili and garlic paste and cook until dry, Add vegetables and remaining ingredients, except coriander leaves and 1/2 cup coconut. Cook over a slow fire until the vegetables are almost done. Place muthias on top and continue heating until the vegetables are fully cooked. Decorate with remaining coconut and coriander leaves. Makku Nu Shak Ingredients 4 tender corn cobs grated finely. 1 medium onion, grated 1/2 teaspoon grated garlic 3 tablespoons Tamarind pulp 2 tablespoons grated coconut 1 tablespoon chopped coriander leaves 2 dry red chilies, chopped 1/2 teaspoon mustard seeds 1/4 teaspoon turmeric powder 1 teaspoon sugar, 2 cloves 1 tablespoon dhaniajeera powder 4 tablespoons oil Salt and chili powder to taste Heat 3 tablespoons oil and fry garlic and onion until soft. Add the grated corn and fry for 4 minutes over slow fire until raw smell disappears. Add salt, spices, sugar, and tamarind with 1/2 cup water. Cook until gravy thickens. Heat 1 tablespoon oil and fry mustard, cloves and chilies and pour over the corn. Decorate with coriander and coconut. Gujarati Curry Ingredients 1/2 lbs yoghurt 2 tablespoons chickpea flour 1 medium onion, minced 1 teaspoon ginger and garlic paste Few curry leaves 1 tablespoon chopped coriander leaves 1 teaspoon cumin seeds 1 teaspoon sugar 1/4 teaspoon turmeric powder 2 dry red chillies 1 tablespoon dhaniajeera powder 3 tablespoons oil Salt and chili powder to taste Mix two cups water, yoghurt and chickpea flour. Heat 2 tablespoons oil and fry onion, ginger, garlic and curry leaves until soft. Add all spices, salt and curd mixture, and cook until the mixture thickens. Fry cumin seeds, red chilies in 1 tablespoon oil and pour over curry. Decorate with coriander leaves. Panchratani Dal Ingredients 1/2 lbs. mixed dals, like split Bengal gram, split skinless black gram, split pigeon pea, split red lentil, split skinless green gram 1 tablespoon ginger grated 2 tablespoons chopped coriander leaves 1 teaspoon cumin seeds Pinch of asafetida 1/4 teaspoon turmeric powder 8 oz. tomatoes 2 oz. ghee Salt and chili powder to taste Soak dals for 30 minutes and boil with 1.5 cups water to which turmeric powder has been added until soft. Mash to a paste. Heat 2 oz. ghee and add cumin seeds until they pop. Add asafetida and ginger, tomatoes and all the spices and cook until dry. Mix in the dal, bring to a boil and remove from fire, decorate with coriander leaves and serve hot. Khichadi Ingredients 1/2 lb. rice 4 oz. split green gram with skin 1 teaspoon cumin seeds 1 teaspoon peppercorns 1/2 oz. cashew nuts, chopped 1/4 teaspoon turmeric powder 2 oz. ghee 1/2 cup milk Salt to taste Put rice and dal in pan with 3 1/2 cups water and milk, salt and turmeric powder and bring to a boil. Reduce heat and cook until rice is tender and dry. Heat 2 oz. ghee, add cumin seeds, cashewnuts and peppercorns. When seeds pop, mix with khichadi and serve. Jowar Roti Ingredients 1/2 lb. jowar (sorghum) flour 1 oz. chopped green garlic with leaves 2 tablespoons chopped coriander leaves 2 green chilies Few mint leaves Salt to taste Grind all ingredients except flour to a paste, mix with the flour, adding enough water to form a stiff dough. Divide dough into balls, roll out each ball with the help of a little dry flour into a round disc. Roast on a dry grill with a little ghee and serve smeared with white butter. Bajra Biscuits Ingredients 1/2 lb. bajra (pearl millet) flour 1 big onion, grated finely 2 tablespoons corriander paste 1 tablespoon green chili paste Salt to taste Mix all the above ingredients together with enough water to form stiff dough. Divide the dough into balls, roll out each ball into a round disc and cut into rounds with a biscuit cutter. Grill on a dry pan with a little ghee. Serve hot. Masala Puri Ingredients
2 oz. refined flour 1 teaspoon cumin seeds 2 green chillies, minced 2 tablespoons chopped coriander leaves 1/4 teaspoon turmeric powder 1 teaspoon dhaniajeera powder Salt to taste Mix all ingredients with enough water to form stiff dough. Divide the dough into small balls, roll out small round discs. Deep fry in piping hot oil until golden brown. Drain and serve. Koshimbiri Ingredients 1 medium tomato, cucumber and onion, chopped finely 2 green chillies, chopped finely 2 tablespoons chopped coriander leaves 1/2 cup thick coconut milk 2 tablespoons lime juice Salt to taste Mix all ingredients together. Buttermilk Ingredients 1/2 liter buttermilk Pinch of powdered cumin seeds 1/4 teaspoon grated ginger 1 green chili 1 teaspoon each of chopped curry and coriander leaves 1 teaspoon black salt Salt to taste Grind together chill, ginger, coriander and curry leaves. Mix into the buttermilk with salt and cumin seed powder. Basundi Ingredients 1/2 liter whole milk 1 tablespoon corn flour dissolved in 2 tablespoons milk 2 oz. mixed nuts, such as almonds, cashew nuts and pistachios, finely sliced 1 teaspoon cardamom seeds 4 tablespoons sugar Cook milk, sugar and cardamom on a slow fire. After sugar dissolves add the corn flour mixture and stir until the mixture is reduced to one-fourth its quantity. Add nuts and serve chilled. Suji Sheera Ingredients 4 oz. semolina 2 tablespoons sliced almonds and pistachios 4 tablespoons sugar 1 teaspoon cardamom seeds 4 tablespoons ghee Few strands of saffron soaked in 1 teaspoon hot milk Heat ghee and fry semolina to a light golden color. Add 1 cup hot water, cardamoms and sugar, and keep stirring over a slow fire until the ghee separates. Add saffron and nuts. Serve hot. Mung Dal Halwa Ingredients
4 1/2 oz. sugar 1 teaspoon cardamom seeds 1 oz. each of each of almonds and cashew nuts 1/2 litre whole milk 4 tablespoons ghee Few strands of saffron soaked in 1 tablespoon hot milk Grind green gram dal to a coarse powder. Heat ghee and fry the dal to a golden color. Add whole milk and cardamoms and cook on a slow fire until it thickens. Add sugar keep stirring until ghee separates. Decorate with nuts and serve hot. |
Email
Print
Post your comment