Lunch Thali. Thali is a Hindi word for the term – plate. Every region in India has its own version of the thali meal. And each local version of thali comprises of regional main-course dishes, condiments, and many more Indian food recipes.
Four jumbo shrimp marinated and char-grilled. Its been a while since i shared any lunch menu or thali meals. This is one which i made few months back and i simply forgot to share it. You can cook Lunch Thali using 32 ingredients and 5 steps. Here is how you cook that.
Ingredients of Lunch Thali
- Prepare of For Spinach curry.
- It’s 2 cups of finely chopped spinach.
- It’s 1 tbsp of sesame seeds powder.
- Prepare 1 tsp of peanut powder.
- Prepare 1 tsp of turmeric powder.
- You need 1 tsp of red chilli powder.
- You need 2 tsp of oil.
- Prepare to taste of Salt.
- It’s of For karela curry.
- It’s 250 gm of Finely chopped karela.
- Prepare 2 cups of Finely chopped onion.
- You need 1 tsp of Turmeric.
- Prepare 2 tsp of Red chilli powder.
- You need to taste of Salt.
- It’s 2 tsp of Oil.
- It’s 2 tsp of Fennel seeds powder.
- You need of For dal fry.
- It’s 1 cups of Pigeon daal.
- You need 2 tsp of Ghee.
- Prepare 1 tsp of Jeera.
- Prepare 1 tsp of Red chilli powder.
- It’s 1/2 tsp of Turmeric.
- It’s 1 tsp of Lemon juice.
- Prepare pinch of Hing.
- Prepare 4 of Curry leaves.
- Prepare of For dhokla.
- Prepare 1 cup of dhokla flour soaked in 2 cups buttermilk (1:4)(urad daal:rice).
- You need 2 tsp of Chilli paste.
- Prepare 1 tsp of Black pepper powder.
- Prepare 1 tbsp of Salt.
- You need 2 tsp of Eno.
- You need 1 tsp of Red chilli powder.
So i decided to share it today. Maharashtrian Thali consists of traditionally prepared dishes from the state of Maharashtra. A typical Vegetarian Menu features koshimbir, Aamti or varan, Roti made with different flours, Vegetables, Lentils, Pickles and other condiments, Drinks and sweets. Bengali Summer Lunch Essential Fish Thali Bengali Summer Meal of Kalai Dal And Posto This Bengali thali features – regular musoor dal and aloo bhaja, beans bhorta, chhana bhapa and aamer tok.
Lunch Thali step by step
- For spinach curry…Heat oil in a pan,add red chilli powder,turmeric,sesame seeds powder,peanut powder,..Saute for few min and add finely chopped spinach,salt and cook till it releases oil…
- For karela curry…Heat oil…Add karela and onion and cook till brown…Here it takes time…Once done..Add turmeric,red chilli powder,fennel seeds powder,salt and mix well….
- For daal fry…Pressure cook daal by adding salt and turmeric…Now heat ghee..Add jeera,hing,curry leaves,red chilli powder,lemon juice and transfer it into cooked and churned daal.
- For dhokla…U need to ferment 1 cup dhokla flour in 2 cups buttermilk for 8 hrs..Then add green chilli paste,salt and mix well..Finally add eno and pour it into greased thali depending on the thickness u require..Sprinkle black pepper powder,red chilli powder and steam for 10 min..Once done spread oil and serve hot…
- Ready to serve dhokla,spinach curry,karela curry,daal fry,rice,roti,mango,tomato,pickle,chutneys…..
Dal – the staple food of millions on this planet is a regular feature on any Indian thali and Bengali thali is no exception. Monday Closed except Holidays, Long Weekend! Our menu at Thali isn't traditional Indian food, but it is our interpretation of it, with total respect to the culture, cuisine, ingredients and techniques. We have designed a menu that is served over three courses, starting with the milder flavours and working through to the hotter curries to finish. Thali (meaning "plate") is a round platter used to serve food in the Indian subcontinent and Southeast Asia.
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