Thaali Recipe | Food Diaries | Chef Zarnak Sidhwa | Desi Food

This amazing Thaali includes Zeera Aalu, Paneer Bhurji, Tarka Daal ,Boondi Raita ,Zeera Rice, Shrikhand and Plum and Honey Smoothie. Enjoy & share your feedback in the comments.

Thaali:

Ingredients For Zeera Aalu:
Oil 2 tsp
Cumin seeds 1 tbsp
Ginger (finely chopped) 1 inch
Green chilies (finely chopped) 2
Turmeric powder ½ tsp
Cayenne red pepper 1 tsp
Coriander powder ½ tsp
Dry mango powder ¾ tsp
Salt to taste
Potatoes (boiled, peeled & cubed) 2
Coriander leaves (finely chopped) 2 tbsp

Method:
Heat oil and sauté cumin seeds. Add in ginger and green chilies. Sauté for a minute. Add turmeric, chili powder, coriander powder, dry mango powder and salt. Sauté on low flame without burning the spices. Add boiled and cubed potatoes. Mix gently without breaking potatoes. Sprinkle very little water, cover and simmer for 5 minutes. Lastly add coriander leaves.

Ingredients For Paneer Bhurji:
Butter 1 tbsp
Cumin seeds ½ tsp
Bay leaf 1
Onion (finely chopped) 1 medium
Tomatoes (finely chopped) 2 medium
Ginger garlic paste 1 tsp
Turmeric powder ½ tsp
Cayenne red chili powder 1 tsp
Coriander powder ½ tsp
Salt ¾ tsp
Peas 2 tbsp
Cottage cheese (crumbled) 2 cups
All spice powder ½ tsp
Dry fenugreek leaves (crushed) 1 tsp
Coriander (finely chopped) 2 tbsp
Method:
Heat butter and add cumin and bay leaf. Add onion and sauté well. Add ginger garlic paste and tomatoes and cook till the tomatoes turn soft. Blend till smooth. Add turmeric, chili powder, coriander powder and salt. Sauté on low flame. Add peas, water and crumbled cottage cheese. Simmer for 5 minutes. Add all spice powder, dry fenugreek leaves and coriander leaves.

Ingredients For Tarka Daal:
Split red gram (rinsed) ½ cup
Split red lentil (rinsed) 2 tbsp
Turmeric ¼ tsp
Salt ½ tsp
Oil 1 tsp
Clarified butter 2 tbsp
Cumin seeds ½ tsp
Bay leaf 1
Dried red chilies 2
Garlic (crushed) 2 cloves
Ginger (crushed) 1 inch
Green chili (slit) 1
Onion (finely chopped) 1
Turmeric ¼ tsp
Cayenne red pepper ½ tsp
Coriander powder ½ tsp
Salt ½ tsp
Tomato (finely chopped) 1
Coriander (finely chopped) 2 tbsp
Dried fenugreek leaves (crushed) 1 tsp
All spice powder ¼ tsp

For Tadka:
Clarified butter 1 tsp
Cumin ½ tsp
Dried red chili 1
Cayenne red pepper ¼ tsp
Coriander (finely chopped) 1 tsp




Method:
Boil split red gram and split red lentil with turmeric, salt, oil and water till done and set aside. Heat clarified butter and splutter cumin, bay leaf and dried red chilies. Add garlic, ginger, chili and onion and sauté until it turns golden brown. Add turmeric, chili powder, coriander powder and salt. Add tomato and sauté until it turns soft. Add in cooked lentils and adjust consistency as required. Now add coriander, dry fenugreek leaves and all spice powder.


Ingredients For Boondi Raita:
Boondi ½ cup
Warm water 1 cup
Yogurt 1 cup