Shaadi wali thali | 7 dishes in one thali | Indian shadi ka khana
Serves: 4
Prep Time: 45 Min
Cooking Time: 90 Min
Course: Main Course Veg
Method
For Chole
Overnight Soak Chole And Boil With A Potli Of Tea Leaves And Whole Spices In A Pressure Cooker.
Heat Oil And Ghee In A Thick Bottom Pan.
Add Bay Leaves, Cinnamon, Cloves
,Green cardamom, Brown Cardamom, Red Chilli Whole, Jeera
And Ajwain And Allow It To Crackle
Add Chopped Onion And Cook Till Golden Brown.
Add Ginger Garlic And Chilly Paste And Cook It For A While.
Reduce The Flame And Add Turmeric Powder, Red Chilly Powder And Coriander Powder.
Cook It For A While, Add Black Pepper And Chole Masala Add Salt And Add Fresh Tomato Puree, Bring It To Boil And Reduce For 5 Min
Add Boiled Chole And Bring It To Boil And Simmer For 10 Min
Finish The Dish With Chopped Coriander, Kasoori Methi And Amchoor Powder.
For Basic Gravy
Cut Onion And Tomato Into Wedges
Transfer It Into Pressure Cooker With Little Water And Cashew Nuts And Boil For 3 Whistles.
Allow It To Cool Blend It Into Fine Puree And Set It Aside.
For Stuffed Capsicum
Cut The Capsicum From the Top And Reserve It For Later Use.
Heat Oil In A Pan Add Crushed Coriander Seeds, Cumin Seeds And Fennel Seeds.
Add Green Chilli Paste And Ginger Paste And Cook It For A While.
Add Green Peas, Hing And Black Pepper, Cook For A While
Add Cashew Nuts And Kishmish To The Pan.
Add Salt, Turmeric Powder, Deggi Mirch Powder, Coriander Powder, Garam Masala Powder
And Saunf Powder
Sprinkle Some Water And Cook Till Green Peas Becomes Tender.
When Water Dries Up Add Crumbled Boiled Potato And Crumbled Paneer.
Add Chopped Coriander, Kasoori Methi And Amchoor Powder
Allow This Mixture To Cool And Stuff Inside The Pepper
Secure The Top With A Stay Stick
Heat Oil In A Pan And Add Pepper, Saute It On All The Sides.
Close The Lid Of Pan And Cook Till Caspicum Becomes Tender.
For Pulao
Soak Pulao Rice For Minimum 30 Min.
Heat Ghee In A Thick Bottom Pan And Bloom All The Whole Spices.
Add Cashew Nuts And Kishmish And Saute In Same Pan,
Add Ginger Paste, Chilly Paste And Cook For A While
Add Kitchen King Masala, Deggi Mirch Powder, Turmeric Powder And Salt And Cook For A While
Add Soaked Rice And Saute It Well.
Add Water And Milk And Bring It To A Boil
Add Green Peas And Cook Rice On Dum It The Grains Of Rice Becomes Fluffy.
For Palak Puree
In A Bowl, Mix Atta With Sooji And Salt With Ajwain
Add Oil And Rub The Flour To Make It Crumbly
Add Palak Puree And Little Water If Required To Make A Smooth Tight Dough.
Allow It To Rest. Divide It Into Equal Ball.
Roll These Balls Into Uniform Pooris
Heat Oil In A Kadai And Deep Fry These Pooris Till It Puffs Up.
For Makhana Kheer
Boil Milk And Reduce The Flame And Cook Till It Reduces To Half
Add Soaked Rice, Pounded Saffron And Allow It To Cook Till It Achieves Thick Consistency.
Add Sugar And Cook Till Sugar Dissolves
Add Crumbled Khoya And Mix It Well.
Heat Ghee In A Pan And Roast Fry Makhana And Cashew Nuts
Add Half Of The Quantity In Kheer And Finish The Kheer With Kishmish.
Mattar Paneer Kaju Makhana
Heat Oil In A Thick Bottom Pan.
Add Garlic Paste, Ginger Paste And Green Paste.
Reduce The Flame Add Chilly Powder, Turmeric Powder, Coriander Powder, Saunf Powder, Black Pepper Powder, Sabzi Masala And Cook For A While.
Add Yoghurt And Cook On A Reduced Flame.
Add Ginger Powder, Coconut Powder, And Khoya And Bhuno On Slow Flame Till Nutty Aroma Releases From Khoya.
Add The Gravy Paste, Bring It To Boil, And Simmer Till Oil Floats On Top
Add Green Peas, Add Salt, Diced Paneer And Simmer
Add Fried Cashew Nuts And Makhana
Finish The Dish With Chopped Coriander, Garam Masala And Kasoori Methi.
For Bathua Ka Raita
Pick The Leaves Of Bathua, Clean It Nicely, Blanch And Grind It Into Paste.
Mix Bathua Paste With Dahi, Add Castor Sugar And Black Salt
Heat Ghee In A Pan Add Jeera And Cloves And Allow It, Bloom
Add Whole Red Chillies And Hing
And Mix In With Bathua Raita.
For full recipe visit my website : www.chefajaychopra.com/