Dhana Wadi
This is a sort of curry to which you can turn to when you are running out of vegetable and also when you have sudden guests at home. A very simple dish that tastes awesome! I made the moong wadi at home and will post the preparation later.
I used :
Moon wadi - 1/2 cup
Coriander leaves- a bunch, just the leaves.
Turmeric powder- a large pinch
Cumin-corinader powder- 1 teaspoon
Red chilli powder- 1 teaspoon
Cumin- 1 teaspoon
Salt to taste
Oil- 2 teaspoons
- Heat oil in a pan and put in the cumin seeds
- When it splutters, add half cup water,turmeric powder, chilli powder, coriander cumin powder and the wadis.
- Add salt and cover and cook till the wadi is soft.
- Before removing from heat add the coriander leaves
Let it rest at least for 10 minutes before serving for the flavors to blend.
I made it a little watery while the original version was a little on the thicker side.
Gatte ki Khadi
I have been wanting to make this for a long time. Luckily, Manjula chose this for the thali. This curry too is can be made when you are out of veggies. The
Gatte is actually a dumpling that is made of besan and cooked in water and so it is healthy too.
I used:
For the Gatte
Besan - 1/2 cup
Curd- 2 tablespoons
Carom seeds- 1/8 teaspoon
Chilli powder- 1/2 teaspoon
Oil- 1 tablespoon
Salt to taste
- Combine all the ingredients in a bowl and mix well to combine.
- Add a little water and knead to a firm dough.
- Divide this into 3 portions and shape into cylindrical logs[about the size of your finger]
- Boil plenty of water in a pan and drop the logs into the pan.
- Cook for around 10 minutes and remove with a slotted spatula.
- Cool and cut into small dumplings. Keep aside.
For the Khadi
I used:
Curd - 1 cup, beaten
Besan - 1 tablespoon
Mustard seeds- 1/2 teaspoon
Cumin seeds- 1/4 teaspoon
Chilli powder- 1 teaspoon
Asafoetida powder- a pinch
Turmeric powder- a large pinch
Curry leaves - a few
Ghee - 1 tablespoon[ You can also use oil, but ghee give it a wonderful flavor]
Salt to taste
Coriander leaves to garnish
- Whisk together curd,turmeric powder, salt, red chilli powder along with 1/4 cup of water.
- Heat ghee in a pan and crackle the mustard, cumin seeds and add asafoetida and curry leaves.
- Pour in the whisked curd mixture and bring to a boil on simmer..Add some more water if it is too thick.Keep stirring and don't let it curdle
- Add the prepared gatte and cook for a few minutes and remove from heat.
Goes well with Indian breads and rice.
Panchmel ki subji
I have heard of Panchmel Dal but this one was new to me. Panch , as we know, means five. So this subji is a mix of 5 vegetable. This goes well with steamed rice as well as Indian breads.
I used :
Yard long beans, Cluster beans,Baby corn, Capsicum,French beans - 5 cups, chopped into 1" pieces
Tomato- 1,chopped
Onion- 1 thinly sliced
Mustard- 1 teaspoon
Cumin seeds- 1 teaspoon
Chilli powder- 1 teaspoon
Turmeric powder- a large pinch
Coriander powder -2 teaspoons
Oil- 2 tablespoons
Salt to taste
- Heat oil in a pan and add the cumin and mustard.
- When it splutters,add the onion and saute till it turns pink.
- Add all the vegetables and mix well.
- Sprinkle a little water and cover and cook till half done.Keep stirring once in a while.
- Add the powders and salt and mix well.
- Cook till just done and the veggies still have a crunch in them.Over cooking the vegetables will change their taste.
- Serve with steamed rice / roti.
Matta / Boondi Chaas
This goes well as a chill down after a meal or an an accompaniment to a meal.
I used:
Curd - 1 cup
Water - 1 1/2 cups
Boondi - 1/4 cup
Cumin powder- a large pinch
Chiili powder- a large pinch
Salt to taste
- Blend all the ingredients except the boondi.
- Serve topped with boondi , red chilli powder
So here is the entire thali - A real feast indeed....
Manjula, I really enjoyed preparing and savoring this thali. Thanks for sharing such authentic recipes with us in this challenge....
Bon Appetit...