Indian Thali (North Indian Thali)

 

 

Today, I felt like exploring a new combination for my North Indian Thali. After giving it some thought, I decided to start with puri. As I debated between regular puri and special puri, the idea of Aloo puri crossed my mind. Although I had prepared it before, I was eager to make it again.

As I planned the thali, I thought about the perfect accompaniments for Puri. That's when the combination of Kala Channa and Kesar Shrikand came to mind - a seemingly perfect match! With the menu set, I suddenly felt inspired to make a complete thali.

While researching new recipes, I stumbled upon Matar Paneer Biryani, a dish that piqued my interest. It wasn't something I had tried before, so I made up my mind to include it. I also decided to pair it with cucumber raita for a refreshing blend. For dessert, I opted for Gulab Jamun, and I included cucumber slices and green chili pickle for added variety. The final spread on the thali included Aloo masala puri, Kala Channa, Kesar Shrikhand, Cucumber Raita, Matar Paneer Biryani, Cucumber salad, and Green Chilli pickle, with Gulab Jamun sweetening the meal. I was thrilled with the outcome, and it brought a lot of joy to my family.
 

 

                                                            

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 Recipe in detail.

 

  *ALOO MASALA PURI

Ingredients:

 

Wheat flour 4 cups

 

Boiled potatoes  4 medium size (mashed)

 

Turmeric 1/2 tsp

 

Kashmiri chilli powder 1 tsp

 

Salt to taste

 

Fresh coriander 2 tbsp finely chopped

 

Sesame seeds 1tsp

 

Ajwain 1tsp

 

Oil for kneading and frying the puris

Method: 

 In a bowl, add the wheat flour, boiled and mashe potatoes, fresh coriander, turmeric powder, kashmiri chilli powder, sesame seeds, salt and ajwain. Mix all the ingredients well and knead the dough. A

Add water if needed. Add oil and knead into soft dough. Cover and let it rest for 5 mins.

Divide into equal parts. Roll the puri. Heat oil and fry the puris. Aloo Masala Puri is ready.

 

*MATTAR PANEER BIRYANI

Ingredients:

 

Bay leaves 1 or 2

 

Cinnamon stick 1 small

 

Cloves 2

 

Black cardamom 1

 

Green cardamom 2

 

Star anise 1

 

Jeera 1 tsp

 

Onion 1 sliced

 

Small cup of green peas

 

Paneer 1 cup diced and shallow fried

 

Ginger garlic paste 1 tsp

 

Cashews 8 to 10 fried and kept seperately

 

Kashmiri chilli pdr half tsp

 

Biryani masala 2 tsp

 

Few mint leaves

 

Finely chopped coriander

 

Basmati rice 1 cup

 

Water proportion 1:1.5 for 1 cup rice

 

Salt to taste

 

Ghee 2 tbsp

 

Curd 3 tbsp.

 

Oil 3 tbsp

 

Method: 

 

Fry cashews and paneer and keep aside. In a pressure cooker add oil. Heat and add the jeera. Add the whole garam masala. Saute it for a min. Add the sliced onions, ginger garlic paste. Fry till onions are translucent. Add kashmiri chilli pdr, salt, biryani masala, coriander, mint leaves and saute it for 2 mins. 

 

You see oil gets seperated from the masalas. Now add the curd and let it cook for about 3 to 4mins in a low flame. Add the green peas, coriander and mint leaves again. Mix well. Add the washed basmati rice and mix well. Add the measure water. ( measurement is mentioned in the ingredients table). Mix well. 

 

Add the fried paneer. Close the cooker and pressure cook it for 2 whistles.

Once the pressure is released garnish with fried cashews, fresh coriander and a dollop of ghee on the top.

Mattar Paneer Biryani is ready. Enjoy!!!

 

*KALA CHANNA

 

Ingredients:

 

Kala Channa 1 cup Washed and soaked overnight.

 

Onion 1 medium size finely chopped

 

Tomatoes 2 medium size finely chopped

 

Oil 4 tbsp

 

Jeera 1 tsp

 

Mustard seeds 1 tsp

 

Turmeric 1/2 tsp

 

Kashmiri chilli powder

 

Ginger Garlic paste 1 tsp

 

Salt to taste

 

Dhania jeera powder 1 1/2 tsp

 

Amchur powder a pinch

 

Kasuri methi 1 tsp

 

Garam Masala 1 1/2 tsp

 

Kitchen King Masala 1/2 tsp

 

Fresh Coriander 2tbsp 

 

Jaggery 1/2 tsp

 

Water 2 cups ( I use the channa stock i.e cooked channa water. It is loaded with nutrition)

Method: .

 

Wash the channa and soak it for 8 hours. The best is to soak overnight. Add a little salt and pressure cook it for 4 whistles.
 
 Meanwhile, heat the pan. Add 4 tbsp of oil. Add mustard seeds and jeera. Let it crackle. Add the onions and saute it for a couple of mins. Add ginger garlic paste. Saute it for a few mins until the raw smell goes off. Add the tomatoes. Give a mix.
 
Add turmeric powder, Kashmiri chili powder, dhania-jeera powder, amchur pdr, kasuri methi, garam masala, kitchen king, jaggery, and salt. Saute it well. cover and cook it on a low flame. Cook till the oil separates from the spices. Add water (preferably cooked channa water.) Add fresh finely chopped coriander. cover and cook for 5 mins. Add the cooked channa and let it simmer for 10 mins on a low flame.

Garnish with fresh finely chopped coriander. Enjoy !! Kala Channa is ready to serve with hot puris, roti, or steamed rice.

Tip: You can skip onion and garlic if you are fasting. Add 2 tbsp grated ginger and finely tomatoes. It enhances more flavor of the dish

 

                                                      

 

*CUCUMBER RAITA 

 

Ingredients:

 

Cucumber  1small size grated

 

Yogurt  2 cups

 

Salt to taste

 

Green chilli 1 finely chopped

 

Fresh coriander finely chopped

 

Kashmiri chilli powder a pinch (to sprinkle)

 

Jeera powder a pinch

 

Chat masala a pinch 

 

Method: In a bowl, add the grated cucumber, salt, chopped green chillies and curd. Mix well. Garnish with finely chopped fresh corainder leaves. Sprinkle some kashmiri chilli powder, jeera powder and chat masala on the top.

Cucumber raita is ready to serve. Pairs well with biryani, pulav and paratha.

Tip: Serve chill.

*KESAR SHRIKHAND

 

Ingredients

 

Curd 500 gms (Hung)

 

Sugar 400 gms

 

Saffron strands few soaked in warm water. ( I used saffron powder)

 

Cardamom powder 1/4 tsp (optional)

 

Method:

 

Hang the curd in a muslin cloth to remove the water. Hang it overnight. In a bowl, whisk the hung curd, sugar to a smooth and thick consistency. Whisk manually. Soak the saffron in warm water before in hand. Now add the saffron water and whisk again. Mix well and keep it in the fridge. Serve chill.

 

Kesar Shrikhand is ready to serve. Enjoy with puri or roti!!

 Please leave your valuable comment. Follow me on:   Facebook   Instagram If you have tried the recipe, pls post the pic @mypassionatekitchen on Instagram and My Passionate Kitchen facebook page.

 

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