Sharing a Thali today of Rice, Dali, Potato Humman, French Beans, Potato and Onion Subzi, Cabbage Pakoras, Curds and Fruit. Recipe Links to all the dishes are shared below.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Author: vinaya
Coconut Chutney Recipe – 3
This is the third variety of coconut chutney which goes well with Idli, Dosa, Uthappa or even with Upma. I always prefer to season the coconut chutney with coconut oil as it imparts its unique fragrance.
Ingredients :
- Half of a large coconut grated
- 5 green chillies
- 1/2 tsp Tamarind paste
- Salt
- 3 tsps Coconut oil or oil of choice
- 1 tsp mustard
- 3 sprigs curry leaves
- Salt
Method:
Chop the green chillies. Heat a tsp of oil in a pan and roast them for a few seconds. Grind the grated coconut, green chillies, Tamarind and salt to a smooth paste. Adjust consistency by adding enough water. Heat the remaining oil. Add the mustard and after it splutters add the curry leaves. Toss and drop the seasoning into the chutney. Mix and serve.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
French Beans, Potato and Onion Subzi Recipe
This is a simple and delicious Subzi which goes well with both, Rice or Roti. Here I have used Sambhar powder to spice it up. You may use spices of your choice or even a pinch of Garam masala to make it flavourful.
Ingredients :
- 200 gms French Beans
- 2 medium sized potatoes
- 2 large onions
- 2 heaped tsps Sambhar powder
- 1 tomato
- 2 tbsps oil
- 1 tsp mustard
- Salt
- 5 tbsps grated coconut
Method :
String the French Beans and wash thoroughly. Chop them fine. Chop the potatoes, onions and tomatoes fine too. Heat oil in a pan. Add the mustard and after it splutters add the onions. Roast till translucent. Add the French Beans and potatoes, the Sambhar Powder and salt. Mix well. Pour in 250 ml water, cover and cook till three fourth done. Add the tomatoes and cook till done. Garnish with grated coconut and serve hot.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Pani poori Recipe
Pani poori is a popular street food in Mumbai and is relished by the old and young alike. Sweet, spicy, tangy and filled with with sprouted Moong or with White Peas Ragda, theis is one delicacy which is an all time favourite.
For the Pooris
- 250 gms semolina or very fine rava
- Salt
- Soda water(Aerated water) to bind the dough.
Method :
Mix the salt, semolina and soda water to a stiff dough. Cover n keep aside for 15 mnts. Divide into 60 equal portions. Roll out into 1.5 inch size puris. Heat oil in a pan. Deep fry to a golden brown and store in an air tight container.
Ragda:
- 250 gms white peas
- Salt
- 1/4 tsp Haldi /Turmeric powder
- 1 tsp Jeera/Cumin powder
- 2 tsps Coriander powder
- 1 tsp Chilly powder
- Coriander leaves finely chopped.
Method:
Wash and soak white peas for 8 hours. Pressure cook. Add salt, turmeric, Coriander, Cumin and chilly powders. Boil well, add the coriander leaves and keep aside.
Sprouted Moong:
Ingredients :
- 100 gms Moong/Green gram
- Salt
- 1/4 tsp Haldi /Turmeric powder
Method:
Sprout the Moong as usual. Add the turmeric powder and salt and cook in half a litre of water till done but firm.
Sweet and sour chutney
Ingredients :
- A tennis size ball of tamarind
- Jaggery as per taste
- 10 dates boiled and mashed in the mixer.
- Chilly powder, salt and a pinch of roasted jeera powder as per taste.
Method :
Soak the tamarind in hot water. Extract the pulp and boil along with the jaggery , date pulp, chilly powder, salt and jeera powder. Keep aside.
Spicy water
Ingredients :
- One bunch mint leaves
- 15 green chillies
- A small bowl of coriander leaves
- Juice of 1 lemon
- Everest Pani puri masala as per taste.
- 1.5 litres cold water.
- Salt
Method :
Grind the mint leaves, coriander leaves and green chillies with cold water to a smooth paste. Remove n add the juice of lime, pani puri masala and salt. Mix well and refrigerate. Allow the water to rest atleast for 5 hours before use.
To serve Pani poori :
Tap on the thin side of the Poori to make a small hole. Fill it with sprouted Moong, Ragda, sweet and sour chutney and the spicy water. Relish it either at room temperature or cold.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Dhoddak/Idli batter Pancakes Recipe
Dhoddak is a close cousin if the Uthappa sans onions and spice. Idli batter is used to make it. A small pan called Kadhai is used to make the Dhoddak as each of it has to be seasoned individually with mustard seeds.
Ingredients :
- 250 gms urad dal/Split Black Gram
- 600 gms rice
- Salt.
Method :
Wash and soak both rice and urad dal separately for 5 hours. Grind the urad dal in the grinder non stop for half an hour adding water at regular intervals. Grind the rice in the mixer to a rava like consistency.
Mix both the urad and rice batters, add salt and allow to ferment overnight or for 10 -12 hours. Alternatively you can use Idli batter too.
Method:
Heat a Kadhai. Drizzle a tsp of oil. Drop in a few mustard seeds and after they crackle pour a ladleful of the batter. Drizzle with oil on the sides. Cover and roast the Dhoddak to a golden brown. Flip. Roast on the other side too. Serve with coconut chutney.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Thali Meal – 44
This is a simple everyday Gujarati Thali which the family loves. An elaborate one has a lot of other items packed in it. Today it is Chapati, Rice, Gujarati Dal, Rasavala Aloo, Chunda, Buttermilk and Fruits. Recipe Links to all the items are given below.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Rasa vala Aloo/ Gujarati style Potato Subzi Recipe
One of the easiest and tastiest when one has run out of vegetables is the Batata nu Shaak or Batata nu Rasavala Subzi. Goes well with both Roti or rice. I love it with hot Phulkas.
Ingredients :
- 5 potatoes deskinned and cubed
- 2 large tomatoes finely chopped
- 3 tbsps oil
- 1 tsp mustard
- 1 heaped tsp Jeera /Cumin seeds
- A pinch of Hing/asafoetida
- 2 tbsps Coriander powder
- 1 tsp Cumin Powder
- 1/4 tsp Haldi /Turmeric powder
- 2 tsps Kashmiri Chilly powder
- 1 tsp sugar
- Salt
- Coriander leaves finely chopped.
Method :
Heat the oil in a pan. Add the mustard and after it splutters add the Cumin seeds and Hing. Drop in the potato cubes, chilly, turmeric, Coriander and Cumin powder. Mix well. Add the salt and sugar and half a glass of water. Cover and cook till three fourth done. Drop in the tomatoes and cook till done. Garnish with coriander leaves.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Gujarati Dal Recipe
This Dal is one of my favourites as it is sweet, spicy and tangy all rolled into one. A generous amount poured on a bowl full of rice, topped with a tsp of Ghee and accompanied by some Papad is absolute Nirvana!
Ingredients :
- 200 gms Toor Dal/ Split Pigeon peas
- 50 gms/ a large fistful of raw peanuts
- 1 large tomato finely chopped
- 2 green chillies slit
- 2 sprigs of Curry leaves
- Coriander leaves finely chopped
- 4 tbsps jaggery
- Juice of half a lemon
- 2 tbsps Ghee/clarified butter
- 1 tsp mustard
- 1 heaped tsp Jeera/Cumin seeds
- 5 lavang/cloves
- 1 inch piece of Dalchini /Cinnamon
- A pinch of Hing/asafoetida
- 1 tsp Chilly powder
- A large pinch of Haldi /Turmeric powder
- Salt
Method :
Wash the Toor Dal and pressure cook along with the peanuts to three whistles in a litre of water. Once the pressure is released churn it well. Drop in the tomatoes, green chillies, salt, Haldi and jaggery. Bring it to a boil and simmer over a low flame till the tomatoes are mushy. Heat the Ghee in a pan. Add the mustard seeds and after they splutter drop in the cumin seeds, Cloves, cinnamon and Asafoetida. Toss and add the Curry leaves. Switch off and drop in the chilly powder. Stir and immediately pour the seasoning into the boiling Dal. Cover and allow to simmer for a couple of minutes. Drizzle with lemon juice, tip in the coriander leaves, allow to boil for a few seconds and switch off. Serve hot over rice or have it with Roti or Naan.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Thali Meal – 43
I was left with a few assorted veggies, and decided to use them up by making a Mixed Vegetable Sambhar. Rice, Ivygourd Stir Fry, Onion Vodi/Fryums, Curds and Pickle completed the meal. Recipe Links to all the dishes are shared below.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Masala Dosa/Crepe Recipe
The Masala Dosa is a popular dish all over India. Traditionally served at breakfast, many like to have it for lunch as well as it is not only filling, but is delicious as well. It can be served with a dollop of butter on top for those who love their Dosa with butter.
Ingredients :
- 200gms Urad dal/Split Black Gram Dal
- 50gms Toor dal/Split Pigeon peas
- 600 gms Rice
- 1 tbsp Methi/Fenugreek seeds
- Salt
- One large fistful thin variety of Poha/ flattened rice
Method :
Wash the the rice, urad dal and toor dal and soak them in enough water together for 5 hours Soak the methi seeds and pohaseparately. Grind everything together to a smooth batter non stop in the wet grinder for half an hour adding water little at a time to fluff up the batter. Remove, add salt and allow to ferment for 10-12 hours.
Bhaji
- 6 potatoes pressure cooked, peeled and chopped
- 4 large onions sliced
- 12 green chillies chopped fine
- 3 inch piece of ginger grated
- 1tsp Tamarind paste
- 4 tbsps oil
- 1 tsp mustard
- 1tsp Urad Dal /Black gram Dal
Method :
Heat the oil in a pan. Add a tsp of mustard and after it splutters add a spoon of urad dal. After it turns golden brown add the sliced onions, salt, ginger and green chillies. Roast till the onions are transparent. Add a pinch of haldi and toss. Add the chopped potatoes, Tamarind paste, sprinkle a little water and heat well.
Chutney
- 100 gms roasted chana dal/ Daalia /putani/hurakadle powdered
- A small bowl of grated coconut
- 7 green chillies
- A tsp of tamarind paste
- A bunch of coriander leaves
- 1 sprig curry leaves
- Salt
Method :
Powder the Daalia and then add the rest of the above mentioned ingredients. Grind to a smooth paste with water to a Chutney like consistency. This chutney is not seasoned.
To make the Masala Dosa.
Heat a tava/Skillet. Pour a ladleful of the batter and spread in concentric circles to make a Dosa eight inches in diameter. Drizzle a tsp of oil or Ghee/clarified butter and allow to roast to a golden brown. Tip in a few tsps of Bhaji onto the Dosa, fold and remove . Serve hot with Chutney.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
