Thali Meal – 145

A variety of North Indian dishes in today’s Thali. A comfort meal of Dal fry and Jeera rice, Aloo matar gobhi subzi, Mujh Chetin a delicious radish raita from the Kashmiri cuisine, kuchumber/ raw salad which is served with almost every meal, raw mango pickle North Indian style ,Rajasthani papad and a Mittha / saffron flavoured rice from the Himachali cuisine.

Sharing the recipe links to all the above dishes.

https://vinayasculinarydelights.com/jeera-rice-and-dal-fry/

https://vinayasculinarydelights.com/aloo-matar-gobhi/

https://vinayasculinarydelights.com/kashmiri-radish-raita/

https://vinayasculinarydelights.com/5683-2/

https://vinayasculinarydelights.com/rajasthani-papad/

https://vinayasculinarydelights.com/kuchumber/

https://vinayasculinarydelights.com/kesar-bhath-saffron-flavoured-rice-recipe/

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Kumaoni Raita.

A delicious and cooling Raita from the Kumaoni region. The punch lies in the freshly grounded mustard seeds, a hint of garlic and the aroma of coriander leaves.

Ingredients:


1 bowl of Curds/ yoghurt

1 small cucumber grated

1/2 tsp Turmeric powder

1/2 tsp roasted cumin powder

1 tsp mustard Seeds

2 tsps finely chopped coriander leaves

2 cloves of garlic

1 finely chopped green chilly

Salt.

Method:

Crush mustard seeds, garlic and green chilly in a mortar and pestle to a smooth paste. Whisk the curds well and tip the paste into it. Add salt and turmeric powder and mix well. Drop in the grated cucumber and coriander leaves. Mix and refrigerate. Serve chilled.

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Ankaliya… Rice crepe.

Ankaliya or rice crepe/ dosa from the Himachali cuisine is akin to the Neer dosa made down South. The Himachalis use a special earthen pot with a spout to pour the batter unlike in the South where it is splashed on to the pan. Soft, porous and light, they are served with a curry or pickle of choice. I preferred to serve them with a green chilly pickle.

Ingredients:

250 gms rice flour

Salt

Water to make the batter.

Method:

Tip the rice flour into a bowl. Add water a little at a time to make a batter of flowing consistency. Heat a griddle/ tava. Drizzle a little oil and brush it all over the tava. Pour the batter all over the tava. Allow the Ankaliya to roast. Fold and serve.

Note: this crepe is not flipped. It is so thin that it gets cooked roasted just on one side .

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Rajasthani Papad subzi.

Papad ki sabzi is a staple in homes across the north west of India and primarily made with turmeric, coriander and asafoetida in a rich gravy simmered along with papad which is either fried or roasted. Yoghurt added to the curry thickens the gravy. It’s a simple recipe and comes in handy when one is running short of vegetables.

Ingredients:

100 grams Tomatoes pureed

4 tbsps yoghurt/ curds

5 Pepper papad

2 tbsps Ghee/ clarified butter

1 tsp cumin seeds

A pinch of Asafoetida

2 green chillies chopped fine

1 inch piece of ginger grated

1 tsp coriander powder

1 tsp cumin powder

½ teaspoon turmeric powder

1 teaspoon Kashmiri Red Chilli powder

Salt


A pinch of sugar

3 tbsps finely chopped coriander leaves .

Method:

Roast the papad and break it into pieces. Alternatively you could first cut the papad into desired shapes and then roast it.
Heat ghee in a pan. Add the cumin seeds and after they splutter add the asafoetida.. Switch off the flame and drop in the coriander, cumin, red chilly and turmeric powders.
Add the grated ginger and chopped green chillies. Turn on the gas and saute the masala on a very gentle flame till the spices release their aroma. Tip in the curds and keep stirring continuously till the mixture is well cooked. This is to prevent the curd from splitting. Add the tomato puree and continue cooking till the mixture starts releasing the oil.
Add about one cup of water, salt a pinch of sugar and bring it to a boil. Boil this gravy for about three to four minutes. Add the papad pieces into the gravy and turn off the heat. Garnish it with some more crushed papad and coriander leaves and serve hot.

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Shogo Shabril.

Ingredients:

Shogo Shabril is simply a filling wrapped in mashed potato. This is the vegetarian version of Tibetan Shogo Shabril with peas and spices.

Ingredients:

3 large potatoes, boiled and mashed

1 cup Bread crumbs

1 cup fresh green peas, boiled and mashed

1 small onion chopped fine

3 garlic cloves minced

1 inch piece of ginger grated

1/4 cup spring onion chopped fine

1/4 tsp pepper powder

Salt

Oil for frying.

Method:

Heat a tbsp oil in a pan. Add the onions, ginger and garlic and saute till the onions turn translucent and the ginger and garlic give off their aroma.
Add the peas, pepper powder and salt. Mix and saute till all blends well. Add the chopped spring onions. Mix well. Keep filling aside.
Knead the mashed potatoes with the breadcrumbs and salt into a soft dough.Take a portion of this dough potato and flatten it on your palm. Place a spoonful of filling in the center. Cover the filling by bringing the edges of the potato dough together into a cylindrical shape. Heat oil in a pan. Gently slide in the Shogo shabril and deep fry to a golden brown on a gentle flame. Serve Shogo Shabril with tomato ketchup.

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Kashmiri Pulao.

Kashmiri Pulao is a flavourful and delicious pulao where matured Basmati rice is cooked along with milk infused with saffron and liberally garnished with dry fruits, fruits & whole spices. It is accompanied either by a spicy gravy for the spice lovers or with a raita.

Ingredients:

250 gms Basmati Rice

4-5 Saffron strands

1 tbsp warm milk

10 Cashew Nuts halved

10 Almonds

5 Walnuts

1 Bay Leaf

5 Cloves

3 Green Cardamom

2 inch piece of Cinnamon

1 Green chilly slit

1/2 teaspoon dry ginger powder

1/4 teaspoon Fennel powder

1 large onion thinly sliced

1/4 cup chopped apple

1/4 cup Pomegranate Seeds

1/4 cup chopped pineapple

4 tbsps Ghee

Oil for frying the onion.

Method:

Wash and soak rice for fifteen minutes. Drain and keep aside.
Heat ghee in a pan add all the whole spices . Saute for a few seconds till they give out their aroma. . Drop in the green chilly, fennel and dry ginger powder and give a quick toss.
Add the drained rice and gently mix. Soak saffron in warm milk and add it to the rice. .Add hot water, salt, cover and cook until rice is done. Fluff the rice and transfer to wide a mixing bowl. Set aside to cool a bit.
Heat ghee in a pan. Add the cashews and almonds and roast till they turn golden. Transfer to a plate and set aside. Add the raisins . They immediately plump up. Drain and set aside. Heat oil in a pan add thinly sliced onions. Fry until golden brown. Drain and set aside. Garnish with fruits just before serving. Garnish the Kashmiri pulao with fried onion, nuts, raisins, pomegranate, apple and pineapple . Serve hot .

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Haryana style tomato chutney.

The tomato chutney from Haryana is a delicious chutney made fragrant by a copious use of garlic. The tang of tomatoes, the spice of the red chillies and the aroma of roasted garlic make it one of it’s kind. This tomato chutney can be served with the main course or as a dip with snacks.

Ingredients:

9 red chillies

7 tomatoes finely chopped

5 tbsps finely chopped garlic

One large onion finely chopped

1 sprig curry leaves

1 tbsp finely chopped coriander leaves

1 tbsp cumin powder

1/2 tsp Hing/ asafoetida

1/2 tsp turmeric powder

1 tsp Amchur

Sugar as per taste

2tbsps oil

Salt

Method:

Heat oil in a pan. Add Asafoetida, turmeric powder and chopped garlic. Saute on a low flame till the garlic turns golden yellow and the raw smell disappears. Tip in the
onions and roast till they are translucent.
Add the chopped tomatoes, dry red chillies, cumin powder and curry leaves and keep tossing till the tomatoes turn mushy and start releasing leaving oil. Add the chopped coriander leaves, sugar, salt, red chilli powder and Amchur. Saute till the spices are roasted. Add half a cup of water, cover the pan and cook on a low flame for five minutes. Serve tomato chutney with Aloo tikki, bread or roti.

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Jeera rice and Dal fry.

Jeera rice and Dal fry is a comfort meal to North Indians. Basmati rice is cooked al dente and seasoned with cumin seeds and finely chopped coriander leaves. Some prefer to add in a few whole spices as well, to make it more flavourful. I have stuck to the traditional method using only the mentioned spiced.

Dal fry is a fragrant dal spiced with ginger, garlic, green chillies and garnished with coriander leaves. Though tomatoes are used as a souring agent, a generous drizzle of lemon juice adds the necessary zing!

Posting the links to both the Jeera rice and Dal fry.

https://vinayasculinarydelights.com/dal-fry/

https://vinayasculinarydelights.com/jeera-rice-recipe/

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Aloo, Matar, Gobhi.

Aloo, Gobhi, Matar subzi is one of the staples of the Punjabi cuisine. A simple, easy to prepare dish which is a family favourite. Enjoy it with Naan, Roti or even with rice and Dal.

Ingredients:

500 gms Cauliflower cut into florets

2 potatoes cubed

1 large onion sliced

250 gms green peas

1 large tomato chopped fine

2 tbsps oil

1 tsp cumin seeds

1 green chilly slit

1 inch ginger grated

1 tbsp coriander powder

1 tbsp Kashmiri red chilly powder

1/4 tsp turmeric powder

A pinch of garam masala

Salt

5 tbsps finely chopped coriander leaves.

Method:

Tip the cauliflower florets into warm salted water. Allow to stand for ten minutes. Drain and wash the florets again. Drop them into a colander and allow the water to drain. Keep aside. Tip the cubed potato into water to prevent discolouration. Keep aside. Par boil the green peas. Keep aside. Heat oil in a pan. Add the cumin seeds and after they splutter add the grated ginger, green chilly and sliced onions. Roast on a gentle flame till translucent. Add the coriander, red chilly, turmeric and garam masala powders. Give a quick toss and add the tomatoes. Saute till mushy. Pour in about a quarter cup of water and bring to a boil. Add the potatoes, par boiled peas and salt. Cover and cook till half done. Add the cauliflower florets, mix well. Cover and cook on a gentle flame till done. Garnish with coriander leaves, mix thoroughly and serve hot with roti or rice.

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Lesu/ flatbread from the Uttarakhand cuisine.

Lesu is a flat bread from the Uttarakhand cuisine which uses Ragi flour as a stuffing. The outer dough is made of wheat flour and after being stuffed with Ragi dough it is roasted just as one does a paratha. It is served drizzled with ghee. I preferred to serve it with a spicy tomato chutney.

Ingredients:

250 gms wheat flour

100 gms ragi flour

A large pinch of Carom seeds

Salt.

Method:

Tip the ragi flour, salt and carom seeds into a bowl. Add water little by little and knead into a smooth dough. Keep aside. Tip the wheat flour and a little salt into a bowl. Adding hot water knead into a dough as for chapati. Add a tsp of oil and knead well. Keep aside to rest for about fifteen minutes. Pinch equal balls of the wheat and ragi dough. Roll out the wheat dough to the size of a small poori and place a ball of ragi dough on it. Cover the ragi ball from all sides with the wheat dough and roll out a six to seven inch sized disc. Similarly finish off with the rest of the dough. Heat a tava/ skillet. Place the Lesu on it. Drizzle with ghee or oil and roast till done. Flip. Roast the other side as well. Serve Lesu hot with ghee or with a subzi or chutney of your choice.

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