Thali Menu - 7

Thali (Hindi: थाली) is an Indian meal made up of a selection of various dishes. Thali dishes vary from region to region in South, North East and west India and are usually served in small bowls, called katori, which are placed on a round tray, the actual thali; often a steel plat made with multiple compartments is used. Typical dishes include rice, dal, vegetables, roti, papad, yoghurt, small amounts of chutney or pickle, and a sweet dish to top it off.

Thalis are sometimes referred to by the regional characteristic of the dishes they contain. For example one may encounter Punjabi thali, Rajasthani thali, Gujarati thali and Maharashtrian thali. In many parts of India, the bread and the rice portions are not served together in the thali. Typically, the bread is offered first with rice being served afterwards, often in a separate bowl or dish. 

This Thali Menu -7  has Gajar ke Kofte, Baingan Ka Bharta, Boondi Raita, Rice and Roti.

Happy Cooking...Until next time, Saumya

Recipe Links:

Baingan Bharta
Gajar Ke Kofte

Amritsari Kulcha / Stuffed Flat Bread

Kulche & Chole is a very popular breakfast, brunch or street food in the North of India. Be it Delhi, Punjab or now even UP, whole of north India loves this one plate food. I have never been to Punjab, but I'm always fascinated to go there and visit famous cities and their monuments, specially Golden temple. Punjabi food, as we all know is THE most delicious food in the world, spicy, tangy, full of ghee!! Yummy!!!!  This is a very famous street food around North India.

Amritsari Kulcha is the stuffed variety of regular Kulchas. Authentically these kulchas are rolled and stretched between your palms and fingers not with rolling pins. These are cooked in Clay ovens not in electronic ovens or griddles. They are accompanied by Spicy thick Chole, Yogurt Dip, runny onion chutney, Salad and Pickle.

I've had Chole Kulche, so so so many times in my life. I've tried them in many places, in my native, It's surrounding cities, Delhi, UK and so on....But everywhere the taste is different. But I love this combo a lot. I often make this combo and we go for seaside picnic. Warm sunny day, cold breeze from sea, lots of seaside water play and when you are hungry, you eat Chole Kulche. Thats is called day well spend. My hubby is also a big big fan of Punjabi food, He is a foodie basically, he loves tasty food, be it North Indian, South Indian or from anywhere else. The food should be awesomely tasty.

As it is Father's Day today, I thought to treat my hubby, who is an AMAZING father, with Chole Kulche in breakfast. He just loved when me and kids present this combo on breakfast. We all enjoyed the Kulchas together and now we are off to have some outside fun.........You also try making this combo and I'm sure everyone in your family will love it. Let me know your feedback on this recipe by dropping a comment............. Until next time, Happy Cooking Friends, Saumya

Ingredients:

For Kulcha:
Whole Wheat Flour               - 1 cup
Plain Flour                             - 2 cups
Sugar                                      - 1/2 tblspoon
Baking Soda                           - 1/4 tspoon
Oil                                           - 2 tspoon
Yogurt/Curd                            - 3/4 cup
Salt                                          - 1 tspoon / to taste
Water                                       - 1/4 to 1/3 cup for kneading of the dough

For Stuffing:
Potatoes                            - 4 medium size boiled and Mashed
Onion                                - 1 medium chopped finely (will give you around 4 tblspoon )
Paneer                               - 1/2 cup crumbled
Grated Cheese                  - 1/2 cup grated Mozzarella
Green Chillies                  - 3 finely chopped (gives you 1 full tspoon)
Red Chili Powder             - 1/4 tspoon + 1/4 tspoon
Amchoor                           - 1/4 tspoon + 1/4 tspoon
Coriander Powder             - 1/4 tspoon + 1/4 tspoon + 1/4 tspoon
Garam Masala                   - 1/4 tspoon + 1/4 tspoon + 1/4 tspoon
Salt                                    - to taste for all 3 stuffings
Coriander                          - 3 tblspoon freshly chopped ( 1 for each stuffing)


Method:

Making Kulcha Dough:
Take a deep mixing bowl, add whole wheat flour, plain flour, baking soda, sugar, and salt. Whisk well.

Now add yogurt and oil into it.
Start mixing your hands lightly.
With the help of little water at a time start to knead the dough. Adding water depends on the quality of flour as well, so add little at a time.

Take it out on lightly floured surface and knead with hands for few minutes.

Knead it to a smooth soft dough. cover the dough and keep aside for atleast 2 hours.

I used my stand mixer so threw everything together and mixed for 2 minute in low and 5 minutes in high speed with the dough hook on.

Making the Stuffing:
While the dough is resting we will make the stuffings. I made 3 types of stuffing for everyone's taste.

Potato Stuffing:
Mix Mashed Potato, 3/4 tspoon chopped green chillies, 2 tblspoon chopped onion, 1/4 tspoon Red chili powder, 1/4 Amchoor, 1/4 Coriander powder, 1/4 Garam masala, Salt and 1 tblspoon chopped coriander.
Mix everything well to make stuffing like a dough.

Paneer Stuffing:
Mix Crumbled Paneer, 1/4 tspoon chopped green chillies, 2 tblspoon chopped onion, 1/4 tspoon Red chili powder, 1/4 Amchoor, 1/4 Coriander powder, 1/4 Garam masala, Salt and 1 tblspoon chopped coriander.
Mix well with hands to incorporate everything together.

Cheese stuffing:
Mix Grated Cheese,  2 tblspoon chopped onion, 1/4 Amchoor, 1/4 Coriander powder, 1/4 Garam masala, Salt and 1 tblspoon chopped coriander.
Mix very well to combine everything.

Preparing Kulchas:
After 2 hours, or when you are ready to make, knead the dough again to smooth it out.
Make medium size balls out of it, like a cricket ball. I made 11 kulchas out of this quantity.
Lightly flour the work surface/rolling board.
Place the dough ball of it and roll a 4 inch circle.

Place 2 tblspoon of stuffing on it.

Pinch the end edges together to make it a ball again.

Roll it gently between your palms.

Sprinkle some more flour on work surface/rolling board.
Now roll the stuffed ball, slowly / gently with a rolling pin, into a 7-8 inch circle / or your choice of size.

Heat a heavy bottomed Tawa/Griddle.
Place the rolled Kulcha on the tawa. Sprinkle few drops of water on it.

Cover it and let it cook for 1 minute.

It will start to form some puffs on the Kulcha.

Now flip it over and cover again for it to puff fully.

Once cook from both side, which is turned golden brown evenly from both side, take it out of the griddle and put it on cooling rack.
Spread generous amount of ghee/butter/clarified butter on it.
After cooking each Kulcha, wipe clean the Tawa/Griddle.
Use the same process with Paneer and Cheese stuffing as well.

For Cheese and Paneer Kulchas, I made them by baking in the oven. Preheated the oven on max temperature. Place the rolled Cheese and Paneer kulcha on non-stick baking mat/greased baking tray.

Bake until both sides are golden brown.

Once baked take them out on a cooling rack and Spread generous amount of ghee/butter/clarified butter on them.
Serve the Kulchas with Chole, Raita, Salad and Chutney.

Chana Daal Paratha - Bengal Gram Lentil Stuffed Paratha

Chana Dal is very nutritious and easy to digest. These little beans are a powerhouse of lean protein, fiber and iron. They're packed with nutrients, such as folic acid, potassium, phosphorus, magnesium and zinc.

Chana Dal also known as "chholar dal" comes from India , where it's appreciated a lot unlike the western countries. "Bengal Gram Lentil"  is the British English term for what we call "chana dal" in Hindi. It's glycemia index is also very good for blood sugar levels.

Chana Dal is very closely related to garbanzo beans, or chickpeas. The differences are that chana dal is younger, smaller, split, sweeter, and has a much lower glycemic index. But you can substitute chana dal for garbanzo beans in just about any recipe.

Chana dal is the split kernel of a variety of chickpea known as desi or bengal gram. It has a sweet and earthy flavor, and the cooked bean is about the size and shape of a corn kernel. Chana Dal is one of the many lentils used to make dal, the family of Indian lentil dishes that form the foundation of Indian cuisine.

Chana Dal makes a quick-cooking, exotic addition to dals, soups, curries, dips, pilafs, fritters, salads, casseroles, and rice or whole grain dishes. Toss them in a little olive oil and your favorite spices and roast them in the oven for a wonderfully tasty, healthy snack.

In Short:
Chana dal is high in fiber and helps to lower cholesterol.
It also has a very low glycemic index, which is important for those with diabetes.
Chana dal is a helpful source of zinc, folate, calcium and protein.
It is low in fat and most of it is polyunsaturated.
Chana dal is extremely delicious in taste, full of nutritious and can be digested easily.

So friends, why not make this lentil a must have food in our diet, when we know it's gonna make a difference. So this time I made Stuffed Paratha with Chana Dal. We had them with Raita, Salad and also some potato curry. Very filling and very healthy Lunch for us. It will be for you as well once you try your hands on these Parathas. let me know by dropping comment to the post, how they turn out for you and family. Until next time.......Happy Cooking Friends, Saumya

Ingredients:

For Stuffing:

Chana Daal / Split Bengal Gram         - 1 cup soaked overnight and boiled in 1 cup water
Carom Seeds/Ajwain                           - 1 tspoon
Asafetida                                              - 1 pinch
Garam Masala                                      - 1/4 tspoon
Salt                                                       - to taste
Red Chili powder                                 - 1/4 tspoon
Amchoor                                               - 1/2 tspoon
Fresh Coriander                                    - 1 tblspoon
Oil                                                         - 1 tspoon

For Crust/Outer Layer:

Whole-Wheat Flour                              - 2 cups
Garam Masala                                       - 1/4 tspoon
Salt                                                        - to taste
Red Chili powder                                  - 1/4 tspoon
Amchoor                                               - 1/2 tspoon
Oil                                                         - 1 tspoon + 3 tblspoon
Water                                                    - to knead the dough

Method:

First prepare the dough. Mix Flour, Powdered spices, and 1 tspoon oil in a big mixing bowl.
Knead it with the help of water and make a smooth pliable dough.

Keep the dough aside covered with a damp cloth.
Now on to the stuffing. In a small bowl, mix together the Chana Daal, Carom Seeds, Asafetida, Garam Masala, Salt, Amchoor and red chili powder.
In a heavy bottom Pan, add tspoon of oil and warm it.
Add the Daal mixture into the pan and mix well.
Mash it while mixing and stirring continuously.

Cook it until the moisture is gone and the lentil mixture starts to leave the pan and stick around your spatula.

Take the mixture out on a plate and let it cool down.
Now knead the dough again. Divide the dough into 6-8 pieces. Depending on the size of Paratha you like.
Roll and pat all of the dough pieces to 3 cm round by hand.
Place 1 tablespoon of filling on each dough piece and pinch them from all sides and seal them to form a ball again.

Roll the stuffed balls by hand and gently with the rolling pin roll that balls into a 6 in round circle to make stuffed parantha.

Heat a Griddle on medium heat.
Shallow fry the paratha on the griddle from both sides until golden brown and crunchy.

Repeat this process with all the Rolled Parathas.

Serve the Parathas with Raita/Yogurt Dip, Pickle, Curry and Salad.

Thali Menu -6

Thali (Hindi: थाली) is an Indian meal made up of a selection of various dishes. Thali dishes vary from region to region in South, North East and west India and are usually served in small bowls, called katori, which are placed on a round tray, the actual thali; often a steel plat made with multiple compartments is used. Typical dishes include rice, dal, vegetables, roti, papad, yoghurt, small amounts of chutney or pickle, and a sweet dish to top it off.

Thalis are sometimes referred to by the regional characteristic of the dishes they contain. For example one may encounter Punjabi thali, Rajasthani thali, Gujarati thali and Maharashtrian thali. In many parts of India, the bread and the rice portions are not served together in the thali. Typically, the bread is offered first with rice being served afterwards, often in a separate bowl or dish. 

This Thali Menu -6  has Karail, Gobhi Musallam, Bell Pepper and Cucumber Raita, Rice and Aloo Roti.

Happy Cooking...Until next time, Saumya

Recipe Links:

Karail

Gobhi Musallam

Thali Menu - 5

Thali (Hindi: थाली) is an Indian meal made up of a selection of various dishes. Thali dishes vary from region to region in South, North East and west India and are usually served in small bowls, called katori, which are placed on a round tray, the actual thali; often a steel plat made with multiple compartments is used. Typical dishes include rice, dal, vegetables, roti, papad, yoghurt, small amounts of chutney or pickle, and a sweet dish to top it off.

Thalis are sometimes referred to by the regional characteristic of the dishes they contain. For example one may encounter Punjabi thali, Rajasthani thali, Gujarati thali and Maharashtrian thali. In many parts of India, the bread and the rice portions are not served together in the thali. Typically, the bread is offered first with rice being served afterwards, often in a separate bowl or dish. 

Nowadays I'm also working on menu/thali series for the blog. My kitchen starts smelling like dhaba when everything is getting cooked.

This Thali Menu -5  has Gajar Ki Kadhi, Sookhe Chole Aloo, Begun Bhaja, Berry Shrikhand, Rice and Chapati.

Enjoy...Until next time, Meri Rasoi

Recipe Links:

Gajar Ki Kadhi / Carrot Kadhi

Sookhe Chole Aloo / Chickpea Potato

Roasted Eggplant Slices/ Begun Bhaja

Berry Shrikhand

Thali Menu - 4

Thali (Hindi: थाली) is an Indian meal made up of a selection of various dishes. Thali dishes vary from region to region in South, North East and west India and are usually served in small bowls, called katori, which are placed on a round tray, the actual thali; often a steel plat made with multiple compartments is used. Typical dishes include rice, dal, vegetables, roti, papad, yoghurt, small amounts of chutney or pickle, and a sweet dish to top it off.

Thalis are sometimes referred to by the regional characteristic of the dishes they contain. For example one may encounter Punjabi thali, Rajasthani thali, Gujarati thali and Maharashtrian thali. In many parts of India, the bread and the rice portions are not served together in the thali. Typically, the bread is offered first with rice being served afterwards, often in a separate bowl or dish. 

Nowadays I'm also working on menu/thali series for the blog. My kitchen starts smelling like dhaba when everything is getting cooked.

This Thali Menu -4  has Methi Moong Daal, Gawar Fali Sabzi, Achari Tindora, Meeth Dahi, Carrot, Mushroom & Mint Rice and Chapati.

Enjoy...Until next time, Meri Rasoi

Recipe Links:

Methi Monng Daal

Gawar Fali Sabzi

Achari Tindora

Carrot,Mushroom & Mint Rice

Thali Menu - 1

Thali (Hindi: थाली) is an Indian meal made up of a selection of various dishes. Thali dishes vary from region to region in South, North East and west India and are usually served in small bowls, called katori, which are placed on a round tray, the actual thali; often a steel plat made with multiple compartments is used. Typical dishes include rice, dal, vegetables, roti, papad, yoghurt, small amounts of chutney or pickle, and a sweet dish to top it off.

Thalis are sometimes referred to by the regional characteristic of the dishes they contain. For example one may encounter Punjabi thali, Rajasthani thali, Gujarati thali and Maharashtrian thali. In many parts of India, the bread and the rice portions are not served together in the thali. Typically, the bread is offered first with rice being served afterwards, often in a separate bowl or dish. 

Nowadays I'm also working on menu/thali series for the blog. My kitchen starts smelling like dhaba when everything is getting cooked.

This Thali Menu -1  has Palak wali daal, Chatpate Aloo Matar, Veggie Raita, Plain Rice, Chapati, Lime Pickle and Green Chutney .

Enjoy...Until next time, Meri Rasoi

Recipe Links:

Chatpate Aloo Matar

Palak Wali Daal

Veggie Raita

Green Chutney

Thali Menu - 3

Thali (Hindi: थाली) is an Indian meal made up of a selection of various dishes. Thali dishes vary from region to region in South, North East and west India and are usually served in small bowls, called katori, which are placed on a round tray, the actual thali; often a steel plat made with multiple compartments is used. Typical dishes include rice, dal, vegetables, roti, papad, yoghurt, small amounts of chutney or pickle, and a sweet dish to top it off.

Thalis are sometimes referred to by the regional characteristic of the dishes they contain. For example one may encounter Punjabi thali, Rajasthani thali, Gujarati thali and Maharashtrian thali. In many parts of India, the bread and the rice portions are not served together in the thali. Typically, the bread is offered first with rice being served afterwards, often in a separate bowl or dish. 

Nowadays I'm also working on menu/thali series for the blog. My kitchen is smelling like dhaba when everything is getting cooked.

This Thali Menu -3  has Lobia Makkhani, Achari Tindora (Kundru), Masala Dahi, Plain Rice, Ajwain Paratha and Fruits .

Enjoy...Until next time, Meri Rasoi

Recipe Links:

Lobia Makkhani

Achari Tindora/Kundru

Veggie Raita

Ajwai Paratha

Thali Menu - 2

Thali (Hindi: थाली) is an Indian meal made up of a selection of various dishes. Thali dishes vary from region to region in South, North East and west India and are usually served in small bowls, called katori, which are placed on a round tray, the actual thali; often a steel plat made with multiple compartments is used. Typical dishes include rice, dal, vegetables, roti, papad, yoghurt, small amounts of chutney or pickle, and a sweet dish to top it off.

Thalis are sometimes referred to by the regional characteristic of the dishes they contain. For example one may encounter Punjabi thali, Rajasthani thali, Gujarati thali and Maharashtrian thali. In many parts of India, the bread and the rice portions are not served together in the thali. Typically, the bread is offered first with rice being served afterwards, often in a separate bowl or dish. 

Nowadays I'm also working on menu/thali series for the blog. My kitchen is smelling like dhaba when everything is getting cooked.

This Thali Menu -2  has Paneer Jhalfrezi, Soya Manchurian, Cucumber Mint Raita, Steamed Rice, Pudina Missi Roti, Lime Pickle and Gram Flour Halwa .

Enjoy...Until next time, Meri Rasoi

Recipe Links:

Soya Chunks Manchurian

Paneer Jhalfrezi

Mint Cucumber Raita

Pudina Missi Roti

Gram Flour Halwa

Kale Chane Ke Parathe / Black Gram Stuffed Flat Bread

Ingredients:

For stuffing:
Black Gram/Kala Chana  - 2 cups, soaked overnight, boiled
Potatoes                          - 1 cup boiled and mashed
Ginger Paste                    - 1 tspoon
Green Chili paste              - 1 tspoon
Gram Flour/Besan           - 2 tblspoon
Salt                          - to taste
Amchoor                         - 1/2 tspoon
Garam Masala                  - 1/4 tspoon
Coriander Powder             - 1 tspoon
Asafetida                         - a pinch
Oil                                  - 1 tblspoon + few tblspoons for frying

For Paratha Dough:
Whole Wheat Flour - 2 cups
Oil                           - 1 tblspoon
Salt                          - to taste
Water                       - to knead the dough


Method:

Making Dough & Stuffing:

Soak the Black Grams overnight.
Mix all the ingredients under "For Paratha" section in a deep mixing bowl.
With the help of the water knead it to a smooth pliable dough. Keep the aside with a damp tea-towel on top.
Now we will start with the stuffing for these parathas.
Wash the soaked black grams and boil them in a pressure cooker. Now blend them into a puree in a blender.
Do not add too much water and make it runny. It should be made into a paste.
Boil and mash the potatoes.
In heavy bottomed pan, heat 1 tblspoon of oil and add asafetida to it.
Now add gram flour to it. roast it well.
Now add all the dry spices, Amchoor, Coriander powder, Garam Masala and salt. Roast well.
Now add Ginger and Chilli paste, mix well.
Add in the black gram paste to it and roast very well for 5-7 minutes, until everything is well mixed and the moisture is totally gone from the paste.
Keep the stuffing aside and let it cool down completely. Once cooled down, make equal size 8-10 balls out of it.

Assembling the paratha:

Knead the dough again to smooth it out and divide it into 8-10 equal portions. Make smooth ball and flatten it out.
Take one flatten dough ball, roll into 2-3 inch diameter circle.
Put the stuffing ball inside and seal it by pinching the edges together into the centre.
Flatten it again using your palms and roll into 5-6 inch diameter circle.
Dust the dry flour to make the rolling easy.
Heat the tawa/griddle to fry the paratha.
Fry the paratha on hot tawa/griddle, flip it few times for even frying of Paratha.
Repeat the same process for all the Paratha.

Serve the Paratha with Pickle, Green Chutney and Veggie Raita.

Aloo Paratha

Ingredients:

Potatoes                                                  - 1 cup boiled, mashed

Green chillies                                         - 2, chopped finely

Fresh Coriander                                     - 2 tblspoon chopped finely

Garam masala                                        - 1/4 tspoon

Amchur powder                                     - 1 tspoon

Cumin powder                                       - 1/2 tspoon

Whole wheat flour                                 - 2 cups

Oil                                                          - 2 tblspoon+to fry parathas

Salt                                                         - to taste for both stuffing and paratha

Water                                                     - as required to knead the dough

Method:

Making Dough & Stuffing:

Boil and mashed the potatoes.

Add green chilies, coriander, amchoor, garam masala, cumin powder and salt to the mashed potatoes.

Mix it all very well and keep it aside. Make equal size 6-8 balls out of this mixture.

Now make the dough for paratha.

Take the whole wheat flour in a mixing bowl, add 2 tblspoon oil and salt. Start kneading the dough with little water at a time to make smooth pliable dough.

Cover the dough and let it rest for 15-20 minutes.

Assembling the paratha:

Knead the dough again to smooth it out and divide it into 6-8 equal portions. Make smooth ball and flatten it out.

Take one flatten dough ball, roll into 2-3 inch diameter circle.

Put the stuffing ball inside and seal it by pinching the edges together into the centre.

Flatten it again using your palms and roll into 5-6 inch diameter circle.

Dust the dry flour to make the rolling easy.

Heat the tawa/griddle to fry the paratha.

Fry the paratha on hot tawa/griddle, flip it few times for even frying of Paratha.

Repeat the same process for all the Paratha.

Serve the Paratha with Yogurt Dip and Lahsun Chutney.