Winter special thali
This ie a winter special gujarati cuisine
Category: Uncategorized
Aloo Methi Palak Tamater
Ingredients
2 boiled and chopped aloo
1 cup finely chopped palak
1 cup finely chopped methi
1 tomato chopped
2-3 cloves of lahsun pounded
2 khadi lal mirch
1 Tsp oil
Salt to taste
Process
Heat oil in a kadahi and add lahsun and lal mirch
Add chopped methi, palak, aloo and tamater
Mix well, sprinkle salt
Cover and cook on low flame till the veggie is done
Finally on high flame evaporate the juice to make a dry veg
Serve hot with phulka
Millets and Mix Veg Paratha
Ingredients
1/2 cup jowar aata
1/2 cup bajra aata
1/2 cup makke ka aata
1 cups gehu ka aata
1 muli
1/2 inch geeli haldi
1/2 inch beet
1/2 inch gajar
1 tamater
Fistful of finely chopped methi
1/2 tsp haldi
1 tsp lal mirch
1/2 tsp ajwain
1/2 tsp til
Salt to taste
Oil
Process
In a parat mix all the aata with haldi, mirch,til, ajwain, 2 tsp oil and salt
Grate muli, gajar, beet, haldi and tamater.
To the aata add all the veggies and mix properly
If required add little water to make a soft dough
Divide the dough into 5-6 parts and make balls
Roll out parathas by dusting the balls with dry aata
Cook nicely on both sides on a tawa.
Apply oil to get a crisp cover.
Serve hot with achar, dahi or ghee
Muli Methi ki Sabji
Ingredients
1/4 kg muli chopped
1 cup chopped methi leaves
2 tsp oil
1/2 tsp rai
Pinch of hing
1/2 tsp haldi
1 tsp lal mirch
Salt to taste
Process
Heat oil in a kadahi and add rai and hing
Allow it to splutter
Add muli and mix well
Add haldi, lal mirch and salt
Mix well, cover and cook on low flame till the muli is cooked
Add methi, mix, cover and cook for a min or till the methi is cooked
Green veggies should not be over cooked or else they lose the vitamins
Serve hot with phulka
Blanched Matar
Ingredients
1 kg matar
1 tsp sugar
Prosess
Peel the matar
Boil 1/2 ltr water in a patila
Add sugar and matar and boil for 2 mins
Strain and immediately immerse the matar in ice cold water
Allow to cool and then strain and spread on a cloth
Store in zip lock bags or air tight container
Keep in freezer and use when required
UP Wali Thali
Rice Plate-1
Kuch Hat Ke
Chawal aur Pattagobhi ki Sabji combo
Thali-13
Thali-12
Phulka
Kakdi cha Korada
Aloo Gobhi
Coconut chutney
Haldi ka Achar
Also steaming hot rice goes well with this combo
Spiced Rice
Ingredients
1 cup rice (basmati)
5-7 kali mirch
2-3 cloves (loung)
lemon juice
Salt to taste
1/2 tsp oil/ghee
Process
Wash and drain the water from rice
Keep it aside for 30 min
Boil 2.5 cups of water in a patila
Add 2-3 drops of lemon juice and oil/ghee
When the water comes to boil add rice, kali mirch, loung and salt
When the rice is almost cooked remove the extra water using a strainer
Cover and cook till the rice is cooked and the water content is fully evaporated
Enjoy the steaming rice with variety of dals, rassa wali sabjis
Note;
The lemon juice and oil/ghee makes the rice white
For daily use it can be avoided
Even removing extra water can also be avoided. In that case the rice becomes soft
The quantity of water depends on the quality of rice. Hence it can be adjusted accordingly.
Chhappann Bhog 