Punjabi Thali ( Indian Thali)

 Punjabi Thali ( Indian Thali)

 A Punjabi thali represents a traditional meal with its origins in the northern Indian state of Punjab. This meal comprises a diverse assortment of dishes, reflecting the region's agricultural heritage and renowned for its bold and robust flavors. 

Typically served on a large platter, the Punjabi thali offers a variety of vegetarian options and presents a well-balanced combination of sweet, salty, spicy, and sour flavors. The dishes, arranged in a specific order, are often accompanied by ghee or butter to enhance their richness.

An integral part of Punjabi culture, this wholesome and gratifying meal is frequently enjoyed during special occasions such as weddings, festivals, and family gatherings, fostering a sense of communal dining. Below is my rendition of the Punjabi Thali, which was thoroughly relished by my family.

  ROTI

Ingredients:

 Wheat flour 2 cups

 Salt a pinch

 Water to knead the dough

  Oil 2tbsp

Method:- 

In a bowl add 2 cups of wheat flour and salt and mix well with your hand. Slowly add water and form a dough. Knead into a soft stiff dough. Knead for about 5 to 7 mins. Apply oil and knead for about 2 mins. Cover and let it rest for about 10 to 15 mins.
Some wheat flour for dusting. Take a small ball of dough and dust it with the flour. Start rolling around with the help of a rolling pin and wooden board. Roll thin. 
Heat a pan and cook both the sides well. You can add oil or butter while flipping.

JEERA RICE

Ingredients :

 Basmati rice 1 cup,

 Cumin seeds(jeera) 1tsp, 

 Ghee( clarified butter) 2tbsp

Method:-

Wash 1 cup basmati rice and drain the water and keep aside. In a pan, heat 2 tablespoons of ghee (clarified butter) Add 1 tsp of cumin seeds and allow it to splutter. After it splutters add the washed rice and saute for a min. Transfer it to a vessel to cook. by adding 1 and a half cups of water to it. Cook/steam it in a cooker or rice cooker (electric) for about 15 mins

Note .If you are using Indian pressure cooker, pls don’t put the whistle.

Jeera rice ready

DAL MAKHANI

Ingredients: 

Black whole urad dal( black lentil) 1cup

 Red kidney beans 1/4 cup (soaked both overnight)

 Oil 3tbsp

 Cumin seeds 1tsp 

 Whole dry red chilli 1 no.

 Onion 1 chopped finely

 Tomato  1 chopped finely

 Ginger garlic paste1 and half tsp

 Turmeric 1tsp

Kashmiri chilli pdr(according to your spice level) 2 tsp 

 Salt to taste 

Coriander-cumin pdr 1 tsp 

 Garam masala 1 tsp

 Kasuri methi ( dry fenugreek leaves) 1tspfinely crushed

 Fresh cream and chopped fresh coriander to garnish.

Method:-

 Soak the black lentils and red kidney beans overnight. Pressure cook together 4 whistles. Keep it ready before.
In a pan, heat some oil. Add the cumin seeds and let them splutter. Once it splutters, add 1 whole dry red chili. Add the chopped onions and saute for 2 mins. Add ginger-garlic paste and give a stir. Once the onion becomes translucent, add the chopped tomatoes and fry well. 
 

Now add the masalas- turmeric, salt, Kashmiri chili powder, coriander-cumin powder, garam masala, and kasuri methi crush with your palm. Give a nice mix and cover with a lid and let it cook for about 5 to 7 minutes in a slow heat. Stir in between. You will see oil gets separated. At this stage add the cooked dal and 3 tablespoons fresh cream and let it boil for about 7 to 10 mins in a slow heat.
Garnish with freshly chopped coriander and a spoonful of fresh cream as a topping

 DAL MAKHANI IS READY TO SERVE WITH STEAMED RICE.

PANEER BUTTER MASALA

Ingredients:

Paneer 250 gms cut into cubes

Oil  4 tablespoon

 Cumin seeds 1 tsp  

Dry red chilli 1  

Tomatoes 2 big 

 Onion 1 big  

 Ginger garlic paste1 and half tsp 

 Cashew nuts 5 to 6 

 Bay leaf 1

 Clove 1  

  Cinnamon stick  a small piece

 Green cardamom 1

Kashmiri chili powder 1 tsp 

 Coriander- cumin powder1 tsp 

 Garam masala 1 tsp 

 Kitchen king masala 1 tsp 

Salt to taste

 Kasuri methi( dry fenugreek leaves)1 tsp 

 Cream 1/4 cup 

 A pinch of sugar

 Butter 1 tbsp 

  Fresh coriander for garnishing

Method:-
 Chop roughly the onions and tomatoes. In a pan, heat 1 tbsp oil and add, clove, cinnamon stick, cardamom, roughly chopped onion, tomatoes, ginger garlic paste, and fry until they become soft and mushy. Add half a tsp of Kashmiri chili powder and mix well. Now add the cashews and allow the mixture to cool down. Grind it in a blender into a smooth paste. This can be prepared and kept ready before. 

Heat the 3 tablespoon oil in a pan. Add cumin seeds and let it splutter. Add 1 dry red chili. Once it gets roasted well, add the onion-tomato gravy paste and give a nice stir. Keep the heat low. Careful it may spill out. Add half a cup of water to adjust the consistency. Add all the masalas- Kashmiri chili pdr, coriander- cumin pdr, garam masala, kitchen king masala, kasuri methi crushed with your palm, salt, a pinch of sugar,  a small pack of cream, and butter. Give a nice stir and let it boil for about 25 mins covered with a lid. Stir in between. In a slow heat. W
 

When the gravy becomes thick and oil/butter is seen floating on the top, at this stage add the cubed paneer and allow it to simmer for about 7 to 9 mins in a low heat. Garnish with freshly chopped coriander.

PANEER BUTTER MASALA IS READY TO SERVE WITH NAAN OR PARATHA

MIXED VEG SABZI

Ingredients:- 

 A bowl of chopped mixed vegetables ( 100 gms cauliflower, 50 gms carrot, a fistful of green peas,7 to 8  french beans) 

  Capsicum cubed 3 tbsp  

 Tomatoes finely chopped 2

 Onion finely chopped 1 big

  Ginger garlic paste 1 and half tsp of  

 Oil 4tbsp

 Cumin seeds 1tsp

Whole  dry red chilli 1

 Turmeric pdr 1/2 tsp

 Kashmiri chilli pdr 1tsp

  Coriander pdr  1tsp

 Kitchen king masala 1 tsp

 Coarsely crushed coriander seeds 1tsp

1 tsp kasuri methi 1tsp

Salt to taste

 Fresh cream (optional)  2 tbsp

Method:
Chop the vegetables( cauliflower into small florets, cut into half French beans, carrot cut into long strips, green peas, stem and keep aside before), Chop the capsicum into cubes, onions and tomatoes into cubes. You can keep everything ready before.
 

Heat oil in a pan, add cumin seeds and saute it by adding dry red chili. After the cumin seeds, and splutters add the chopped onions and ginger-garlic paste, and saute it for 4 mins. Add the cubed capsicum, chopped tomatoes and saute it again. Add the masalas- turmeric powder, Kashmiri chili powder, coriander powder, kitchen king masala, coarsely crushed dry coriander seeds, kasuri methi, and salt. Saute well and cover and cook it in allow flame for about 7 to 10 mins. Give a stir in between. 

Once the masalas get blended well add the steamed mixed vegetables and stir well.  Careful the veggies should not get mashed and let it cook for another 5 to 7 mins until the masalas get a nice coat on the veggies. Garnish with freshly chopped coriander.

MIXED VEGETABLE CURRY  IS READY TO SERVE.

 

TOMATO CUCUMBER RAITA :-

Ingredients:  

Tomato  1 finely chopped

Half cucumber finely chopped

 Green chilli 1 finely chopped

 Fresh coriander 1 tsp 

 Yogurt 2 cups 

 Salt to taste

 Kashmiri chilli pdr to sprinkle

 Cumin pdr to sprinkle

Black salt to sprinkle

Method:-

In a bowl, add chop tomatoes, cucumber, 1 green chili(if you like spicy) finely chopped fresh coriander, salt, and yogurt, and mix well. Sprinkle on the top with black salt(a pinch), Kashimiri chili pdr ( a pinch), and cumin pdr( a pinch). Garnish with freshly chopped coriander and set it in the fridge.

RAITA IS READY TO SERVE.

BADAM KHEER:- 

Ingredients: 

Skinless almond a fist full or 1 pack of almond flour

 Half litre milk

 Condensed milk( without sugar)1 tin , 

 Sugar 2 scoops 

Saffron a pinch

 Pistachios to garnish.

 Method: 

In warm milk soak the almond flour for about 20 mins. Grind it into a smooth paste and keep it aside. Boil half a liter of milk and add the almond paste and stir well. Reduce the heat. Add the condensed milk full can, 2 scoops of sugar, and saffron. Let it boil for about 20 mins to 30 mins on a slow flame. 

Once the mixture gets blended and gets a bit thick, remove it from the heat and garnish with chopped pistachios.

BADAM KHEER  IS READY...

Enjoy the authentic Punjabi Thali!!!

 

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