14 August 2017


Paratha Thali consists of some spicy side dish, dal, rice, onion slices / pickled onions and a chutney or achar. Such small portions of dishes makes a filling and nutritious meal. Today's thali consists of
Paneer Paratha
Chutney'd Kaddu Sabzi  / Pumpkin Sabzi in green chutney mixture
Kohlapuri Matar Masala
Cucumber Slices

Paneer Paratha: Make the dough with 1 cup wheat flour, salt, water and set aside. For the filling crumble one cup paneer, add 1/2 tsp red chilli powder, 1/4 tsp coriander powder, 1 finely chopped green chilli, 2 tbsp finely chopped coriander. Mix them and make into small rounds. Flatten the roti stuff the paneer balls, roll it thin, place on a tawa and cook on both side with butter or ghee.

Chutney'd Kaddu Sabzi: Recipe from my Instagram friend Natasha. Make a thick chutney with 1/2 cup coconut, 2 green chillies, one cup coriander, 2 cashews. Meanwhile boil kaddu in salted water and keep aisde. Heat 1 tsp coconut oil, splutter 1 tsp mustard seeds, 1 sprig curry leaves, add the chutney with 1/4 cup water and cook until raw smell goes off, add cooked kaddu mix well. Alllow to simmer and switch off the heat.

Kohlapuri Matar Masala: Heat one tbsp oil splutter 1 tsp jeera, add 1 finely chopped onions, 1/2 tsp ginger garlic paste, saute well. Add pureed tomatoes 1 cup, and cook in medium heat for 2 minutes. Add 1 tsp Kohlapuri masala, 1 tsp salt, cook until raw smell goes off. Add one cup boiled green peas simmer for five minutes, sprinkle fresh coriander and remove from heat.

On a plate assemble the dishes, make a kachumber or serve with sliced cucumber, onions, tomatoes, curd with sprinkle of red chilli and jeera powder. 

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