Fresh Lunch thali

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We hope you got benefit from reading it, now let’s go back to lunch thali recipe. To make lunch thali you need 38 ingredients and 32 steps. Here is how you achieve that.

The ingredients needed to prepare Lunch thali:

1. Provide For Peas Pulav
2. Use 1 cup Rice
3. Get 2 tbsp peas
4. Get 2-3 cloves
5. You need 2-3 pieces cinnamon broken into pieces
6. You need 2-3 black pepper whole
7. Get 1 tsp cumin seeds
8. Get 2-3 sprigs curry leaves
9. Prepare 3-4 cashews broken into halves
10. You need 1 tsp kishmish
11. Use 2 tbsp ghee
12. Provide For Dahi kadi:
13. Prepare 1 bowl.dahi
14. Take 3 tbsp gram flour
15. Use 1 tsp oil
16. Prepare 1 tsp cumin seeds
17. Provide 1 tsp mustard seeds
18. Get 1 tsp fenugreek sèeds
19. Get 2 green chillies chopped into pieces
20. Prepare 1 red dry chilli cut into half
21. Provide 1/2 tsp asofoetida
22. Prepare 2-3 sprigs curry leaves
23. Use 2 kokum ke phul
24. Prepare For the methi Besan subji
25. Prepare 1 cup methi leaves choose finely
26. Take 3 tbsp besan
27. You need 1 green chilli chopped
28. Use 1/2 tsp asofoetida
29. Use 1/4 tsp Haldi powder
30. Take 1/2 tsp red chilli powder
31. Use to taste Salt
32. Take For the Baingan (Brinjal) masala
33. Take 1 big Brinjal cut into thick round slices
34. Get 2 tsp garlic crushed
35. Get 1 tsp red chilli powder
36. Get 1 tsp jeera dhania powder
37. Get to taste Salt
38. Prepare Oil as required for roasting the Baingans

Steps to make Lunch thali:

1. For Peas Pulav:
2. In a vessel boil rice with water.Add salt.
3. Boil till the rice r soft but the rice grains should be separate. Drain rice in a sieve.
4. Transfer the rice in the vessel and keep it on the slow flame on the griddle.
5. In a small tempering vessel add ghee.Add cumin seeds,cashews, kishmish, cloves, cinnamonn black pepper.Add curry leaves.when it is hot and tempered add the tempering mixture over the rice.
6. Ur Peas Pulav is ready to serve with Dahi kadi
7. For Dahi kadi:
8. In a bowl mix Dahi, gramflour flour and mix properly with blender to form a smooth paste.Add enough water to make batter for making kadhi
9. In a non stick pan heat oil.Add mustard seeds, cumin seeds, fenugreek sèeds, dry red chilli, green chillies chopped and curry leaves.Stir it to make a good tempering. When it's properly tempered and all the things r properly roasted add the dahi batter.
10. Add enough water to make a semi thick consistency for kadhi.
11. Add kokum and bring it to boil.
12. After 5 minutes add salt and sugar to taste.
13. Garnish with chopped Coriander leaves.
14. Enjoy kadhi with peas pulav
15. For Methi Besan ki Subji.
16. In a bowl chopped methi leaves finely.Wash it properly. Add gramflour to it and.mix it well.
17. In another non stick pan heat oil.Add asofoetida and Green chillies and stir it for 2 minutes.
18. Add the methi mixture to the tempering. Stir it well so that the methi leaves roasted properly.
19. Close the lid for a minute.
20. Add little water approximately 1/4 glass of water.
21. Bring it to boil and add salt, red chilli powder,Haldi powder and mix it well.
22. Let the mixture boil to become a thick consistency.Stir it at intervals.
23. When the subji is enough thick off the flame.
24. Serve hot for lunch or dinner with Fulka.
25. For the Roasted Baingan Masala:
26. Cut Big size Brinjal into round thick slices.
27. Heat griddle.Add little oil to roast the Baingan.
28. In a small bowl make a masala mixture. Mix garlic crushed, red chilli powder, jeera dhania powder, salt to taste with a drop of water.
29. Place the round pieces of Baingan s on the griddle and sprinkle the Masala on each roundels.
30. Roast them on both the sides carefully using little oil.
31. When they r properly roasted and soft transfer them in a serving plate.
32. Serve the Baingan s on any meals as side accompaniment.

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