These are the dishes from the thali:
- Sprouts Salad
- Tomato Dal
- Ivy gourd curry
- Green Peas Curry
- Basic Pulao
- Carrot Kheer
- Roti
- Buttermilk - Churn 1cup yogurt with 3cups of water. Add ¼tsp roasted cumin powder and powdered rock salt to taste. Garnish with chopped mint or cilantro leaves.
Sprouts Salad: Ingredients: Green gram Sprouts - 2cups Onion - 1 small, finely chopped Green Pepper - ¼cup, finely chopped Apple - 2~3tbsp, chopped
Cilantro - 1tbsp, finely chopped
Mint leaves - 2tsp, finely chopped
Salt - to taste
Lemon juice - 2tsp
Method:
- Steam sprouts for 5~7 minutes. I microwaved the sprouts for 2~3 minutes.
- Heat 1tsp ghee; add the chopped onion and capsicum, cook for 1~2 minutes. Then add the sprouts and cook for 1 minute. Let the mixture cool.
- Add the apple, cilantro, mint leaves and salt. Serve immediately.
Turmeric - ½tsp
Methi seeds (fenugreek) - ¼tsp
Onion - 1 small, finely chopped
Tomatoes - 2, chopped (optional)
Cilantro leaves - for garnish
For Tempering:
Ghee - 1½tsp
Cumin seeds - 1tsp
Hing/ Asafoetida - a pinch
Curry leaves - 5~6
Green Chilies - 2, slit
Method:
- Pressure cook dal along with turmeric and fenugreek in 1½cups of water to a soft consistency. Churn well and set aside.
- In a small pan, heat ghee and add cumin seeds and once the seeds start to crackle, add hing, curry leaves and chilies.
- Add the onions and cook for 2~3 minutes until onions are translucent. Next add the tomatoes and cook till mushy.
- Add the cooked dal and salt. Add water if the dal seems too thick. Simmer for 5~6 minutes. Garnish with cilantro leaves and serve hot.
Method:
- Heat ghee in a pan; add the tempering ingredients and once the seeds start to splutter add the chopped veggie and saute for 2~3 minutes. I microwaved ivy gourd until just tender to speed up the cooking process.
- Add the turmeric, red chili powder, ground coriander and salt. Cook, covered until the veggie is tender. Serve immediately.
Turmeric - ¼tsp Red chili powder - 1tsp Ground Cumin - 1tsp Ground Coriander - 1tsp Garam Masala - ½tsp Mint Leaves - 1tbsp, finely chopped Cilantro - 2tsp, finely chopped for garnish Powdered Rock Salt - to taste For Masala Paste:
Onion - 1 medium, chopped
Garlic - 2~3 cloves
Ginger - 1" piece
Fresh grated coconut - 2tbsp
Pumpkin or Sunflower seeds - 1tbsp
Method:
- For the Masala Paste: Heat ½tsp ghee in a pan. Add the onions, ginger, garlic and the seeds and saute for 2~3 minutes. Cool for a little bit and grind into a smooth paste along with the coconut using very little water.
- Heat 2½tsp ghee, add the masala paste, reduce the flame and cook for 2~3 minutes.
- Add the turmeric, ground coriander, cumin and chili powders and continue to saute for 2~3 minutes until the ghee separates from the paste.
- Add the peas, mint leaves, salt and 1cup warm water. Cover and simmer for 4~5 minutes. Turn off the flame and garnish with garam masala and fresh cilantro leaves. Serve immediately.
Carrot Kheer: Ingredients: Carrot - 1 large, grated Milk - 4cups Slivered or whole almonds Almonds - ¼cup Cloves - 2 Rock Sugar - 1/3cup (adjust as per taste) Ground Cardamom - ¼tsp
Method:
- Soak almonds for 1 hour.
- In a thick bottomed pan, bring the milk to a boil, lower the heat and simmer.
- Steam the grated carrot for 4~% minutes. Set aside to cool. I microwaved the carrot for 1~2 minutes.
- If using whole almonds, peel them before grinding them to a coarse powder. Add the steamed carrot and grind into a coarse paste.
- Heat 1tsp ghee and add the cloves. Once they puff up, add the carrot-almond mixture and saute for 1 minute.
- Add the carrot mixture to the simmering milk along with sugar and continue cooking over low flame for 7~8 minutes, stirring occasionally. Add the ground cardamom and turn off the flame. Serve warm or at room temperature.