Indian Thali in 30 Minutes I 30 मिनट में थाली I Pankaj Bhadouria
Is it possible to make an Indian Thali in 30 Minutes? Yes!
All it requires is a little planning and you can make an Indian Thali in 30 Minutes. This Indian Thali will include a dal fry, gobhi matar, gatte ki subzi, paneer lababdar, onion tomato raita, pulao, puri, papad, pickle & salad. Come, see with me how you can plan your work step by step and make an Indian Thali in 30 minutes.
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Recipe :
Indian Thali in 30 Minutes
Preparation time & Cooking time: 30 minutes
Serves: 3-4
Ingredients:
½ cup yellow moong dal
½ cup red masoor dal
1 cauliflower
1 cup frozen peas
½ cup frozen corn
1 cup besan
2 cups yoghurt
200g paneer
1 cup tomato puree
2 cups rice
4 onions
4 tomatoes
2” ginger
5-6 garlic
4-5 green chilies
2 tsp kasuri methi
Red chili powder
Coriander powder
Garam masala powder
A pinch of hing
2 Bay leaves
5 Cloves
2” Cinnamon
½“ Pepper corns
Salt to taste
Oil as required
Papad to serve
Pickle to serve
Method:
1. Put Dal to boil.
Wash the dals and put in the pressure cooker. Add salt to taste, ½ tsp turmeric powder. 2 cups water and pressure cook for 2 whistles.
2. Make the Pulao.
Wash the rice. Take 2 tbsp ghee in another pressure cooker. Add the bay leaves, cumin seeds and allow the cumin seeds to splutter. Add ½ cup green peas, corn, and stir well. Add the rice, salt, 2 ½ cups water and pressure cook for 1 whistle. Allow to cool down on its own beforw opening the pressure cooker.
3. Put water to boil for gate.
4. Cut gobhi and set aside.
5. Make dough for gatte.
In a bowl mnix together the besan, ¼ tsp salt, red chili powder, a generous pinch of carom seeds (ajwain), 2 tbsp yoghurt, 1 tbsp oil and mix well. Add very little water to knead to a smooth dough. Roll out into a 1” thick pipe, cut the pipe into 3 lengths. Add to the boiling water and allow to cook for 4-5 minutes.
6. Put gobhi matar to cook.
Heat oil in a pan. Add the fenugreek seeds and hing and allow to turn golden. Add the washed gobhi and matar, salt, turmeric powder and mix well. Cover and allow to cook till tender. Add the red chili powder, garam masala powder, coriander powder, mix well. Add 2 tbsp tomato puree and mix well. Add crushed kasuri methi and toss. Remove and set aside.
7. Make dough for poori.
Add 1 tbsp oil, ¼ tsp salt and a pinch of ajwain to the atta. Add water to make a stiff dough. Cover and set he dough aside for 10 minutes.
8. Chop vegetables.
Finely chop the onions, tomatoes, ginger, garlic and green chilies.
9. Put onion masala to cook.
Heat 4 tbsp oil in a pan. Add the chopped onions (reserve ¼ cup onions). Mix well and allow to cook till golden.
10. Meanwhile make the raita.
To 1 cup yoghurt, add the remaining chopped onions, ½ cup tomatoes, green chilies to taste, salt and a little chili powder and mix well. Set aside.
Put oil to heat for poori.
11. Back to the masala.
Add red chili powder, coriander powder, garam masala powder, chopped tomatoes and mix well. Add ½ cup water and cook the masala till tomatoes are tender.
12. Divide masala into 3 parts.
To the 1 part in th pan, add the cooked dal and bring to a boil. Remove and set aside.
13. Take the remaining 2 masalas in 2 different pans.
In one pan add 1 tbsp oil. Add chopped ginger, green chiles and allow to turn fragrant. Add 1 part masala, turmeric powder, gatte and mix well. Add ½ cup water and then & whisked yoghurt. Bring to a boil. Cook for 2-3 minutes and remove. Set aside.
14. Meanwhile, in another pan, heat 1 tbsp oil.
Add 1 bay leaf, Cloves and cinnamon stick. Now add masala 2. Add ½ tsp red chili powder, ½ tsp garam masala powder, tomato puree, 1 cup water, salt to taste and paneer. Bring to a boil and simmer for 3-4 minutes. Add cream, kasuri methi, cook for 2 minutes and remove.
Finally make pooris.
Serve the thali with papad, pickle and salad.
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