Gobhi aloo sabzi,
matar paneer,
arbi masala,
raita,
mooli kas salad,
jeera rice
and hot puris.
Today, we'll make tyohar ki thali.
Namaste,
welcome to NishaMadhulika.com
Let's start!
First, we'll make vegetables.
For sookhi arbi,
take 300 grams of taro root,
boil them.
Add 1/2-3/4 cup of water, no need to fill the cooker.
Close the cooker
and cook till one whistle.
Cooked them at low flame for 4 minutes.
Taro root has boiled,
keep the cooker aside
and let it cool.
To make gobhi aloo, we took 250 grams of cauliflower
and 250 grams of potatoes,
these are 3 medium sized potatoes.
Peeled and put in water
so that it does not turn black.
Cut them into pieces,
potatoes are cut.
Towards the gas,
take a pan
and add 1.5-2 tablespoons of oil.
Add 1/2 teaspoon of cumin seeds to hot oil,
roast the cumin seeds,
we are not adding any other spices to it.
Add potatoes
and cauliflower.
1/2 teaspoon of salt or as per taste.
Keep stirring it and roast it
so that oil coats every vegetable.
Now at low-medium flame,
add some water
and cook it.
Add 1-2 tablespoons of water not too much water.
Cover and cook it at low-medium flame
for 5 minutes.
To cook it,
I am putting it on another stove.
And let's prepare spices on it.
Add 2 tablespoons of oil to the pan.
1/2 teaspoon of cumin seeds,
roast them a little.
1/2 teaspoon of turmeric.
reduce the flame to low so the spices don't burn.
1 teaspoon of coriander powder,
take 2 medium sized tomato,
2 green chilies
and 1/2 inch of ginger,
make a paste of it.
Put the paste in,
turn up the flame a bit.
1 teaspoon of kashmiri red chilli powder.
Now roast the spices.
Let them roast at low-medium flame
till they get thick
and the oil is separated.
Check gobhi aloo, it has been 5 minutes.
Stir them a little,
It should never happen that the water gets
reduced and it starts burning from below.
By looking at it, it is known that these are not cooked yet.
Cover and cook it for 5 more minutes
and then check it.
Stir the spices a little,
The taro roots that we boiled,
cooker has cooled down take them out.
Press and check them, they are soft,
they have boiled.
Now let them cool down.
Spices have become thick,
but it hasn't cooked yet.
Keep stirring it after a while.
Now add fenugreek to it,
it's 1 tablespoon.
It will roast with the spices and will taste great,
crush it and put it in.
1/2 teaspoon of salt
or as per taste.
Oil is separating from the spices,
it is roasted.
So let's see by pressing the potatoes, it looks like they are cooked.
It took 15 minutes to cook them.
Cut the potato,
it's cutting.
Spices have also been roasted.
Add 3-4 tablespoons of water,
so the spices coats on vegetables, they will taste great.
And 1/2 teaspoon of garam masala.
Mix them well.
Put gobhi aloo in the spices.
We have cooked gobhi aloo at low flame separately,
This gives a very good roasted taste to the vegetable.
And also cooks quickly.
Add some coriander leaves,
mix it
and cook it at low flame for 2-3 minutes.
Cooked for 3 minutes,
a very good aroma is coming,
the vegetables are cooked.
Gobhi aloo sabzi is ready.
Taro roots have cooled down,
peeled the taro roots.
We'll cut them lengthwise into 2 parts.
Just like this
cut long parts, they will look great.
Now let's fry them.
To make arbi, heat the pan
and add 2 tablespoons of oil,
we have taken mustard oil to make these.
If you don't use mustard oil,
then take any cooking oil that you use.
Add 1 teaspoon if carom seeds
to hot oil.
To make arbi carom seeds are very important.
2 green chilies
finely chopped,
1/2 inch of grated ginger,
can take ginger paste instead.
Now reduce the flame to low,
1/2 teaspoon of turmeric,
1 teaspoon of coriander powder,
roast the spices a bit.
Then add taro roots,
a little more than 1/2 teaspoon of salt
or as per taste.
1 teaspoon of red chilli powder,
you can add more or less red chilli as you like.
1/2 teaspoon of dry mango powder
and 1/2 teaspoon of garam masala.
Turn up the flame to medium
and roast them with light hands.
It should not be broken, pieces should remain whole like this.
So roast it after it cools down
if you will cook hot arbi then they will mash.
So if you boil it beforehand,
so anyway it will get a little tough.
Now leave them like this to cook.
Cooked them for 2-3 minutes,
now turn them.
And let it cook from the other side as well.
They have cooked from the other side as well,
a very good aroma is coming.
And you can see the colour and texture.
This vegetable is also ready,
put some coriander leaves
and mix it well.
Arbi sabzi tastes great with poori and paratha.
Masala arbi is ready.
To make dough for poori,
take 3 cup of wheat flour in a bowl
and a little less than 1 teaspoon of salt
or as per taste.
If you don't add salt to the dough
you can skip it.
1 teaspoon of oil,
this makes the puris soft.
Mix them well.
Add little by little water and knead a hard soft.
The dough you knead for chapati,
knead a little harder than that.
We kneaded a hard dough,
cover and keep it for 20-25 minutes.
Now let's make matar paneer sabzi.
Heat the pan,
add 2 tablespoons of oil to it
and 1 teaspoon of ghee.
By adding a little ghee
sabzi tastes great.
1/2 teaspoon of cumin seeds to hot oil,
reduce the flame to low.
1/2 teaspoon of turmeric,
1 teaspoon of coriander powder,
roast them a little.
Take 2 tomatoes,
a bit large,
200 grams in weight,
1/2 inch of ginger
and 2
small green chilies.
Make a paste and put it in.
1 teaspoon of kashmiri red chilli powder.
Do not put it directly in the oil,
as, if put directly,
it burns quickly.
Spices have roasted a bit,
add green peas to it,
peeled 250 grams of peas.
With the spices, these peas will also become soft.
Cover it
and cook it for 5 minutes at low-medium flame.
Take 200 grams of paneer
and cut pieces of it.
Paneer pieces.
We cooked it for 5 minutes,
let's check it.
Oil is separating from the spices,
let's check the peas.
Peas are also mashing,
add 1 tablespoon of fenugreek,
crush it and put it in.
Roast it for 1 minute
with fenugreek.
Now put paneer pieces in.
Take 3/4 teaspoon of salt
or as per taste.
Roast it more for a minute.
I am adding 3/4 cup of water to it.
You can make the vegetable
as thin or thick as you want.
Add 1/2 teaspoon of garam masala
and some coriander leaves.
Mix them well,
cover and cook it for 3-4 minutes.
After 3 minutes the vegetable is ready.
The colour and texture of the vegetable is very nice.
And the aroma is amazing.
Matar paneer sabzi is ready.
Let's make jeera rice.
Take a cooker,
I am making it in cooker so that it cooks quickly.
Add 2 tablespoons of ghee to it.
You can take oil instead.
Ghee has melted,
add some raw spices.
1 inch cinnamon,
3 cloves,
1 bay leaf,
2 crushed cardamom
and 6-7 black peppers.
1.5 teaspoon of cumin seeds,
we are making jeera rice, so add cumin seeds a little more.
Roast them,
1 cup of rice,
which we soaked for 15 minutes.
Remove the water from it,
and put the rice
in the cooker.
Roast the spices with rice
for 1-2 minutes.
Keep the flame at medium,
add water,
1 cup
and 3/4 cup.
When making jeera rice in a plain vessel, add twice the water of rice.
If cooking in cooker then a little less.
3/4 teaspoon of salt
or as per taste.
Mix them well.
Cook till one whistle.
Let's make boondi ka raita.
Take 1.5 cup of curd in a bowl,
beat it.
Take fresh curd to make raita,
if curd is a bit tart,
so you will add water to it as it is a bit thick,
add a little milk to it too.
Curd tastes better with that.
1/3 teaspoon of black salt,
1/3 teaspoon of roasted cumin powder,
1 small finely chopped green chilli,
some coriander leaves,
if you have mint leaves, can add that too,
and some boondi.
It doesn't take long to make raita.
Raita is ready.
Cooker has whistled,
turn off the flame.
After 2-3 minutes,
take off the pressure of the cooker and open it.
3 minutes are over,
take off the remaining pressure.
If we leave rice in the cooker for a long time and thinks
that when it cools down we will take it out,
they will be overcooked.
Pressure is over,
and now
mix them a little,
just open them a bit.
Do not stir too much, as they are hot
they can break.
To make mooli kas,
take 3 radish,
washed and peeled.
Grate them,
grate them with a thick grater.
Radish has grated.
Add 1/4 teaspoon of salt
or as per taste,
1 finely chopped green chilli,
1/4 inch of ginger
grated,
1 tablespoon of finely chopped coriander leaves
and the most important
1 teaspoon of lemon juice.
1/4 teaspoon of roasted cumin powder,
now mix them well.
Mooli kas is ready.
Half an hour is over,
and dough is also set and ready.
Knead it for 2-3 minutes.
It has become smooth,
break balls from it.
Break some dough
And like this
round it up.
And now
break small balls from it.
Take some oil on hand
and round the ball like this.
Make a peda like this.
You can make such pedas with all the dough,
Or make as many pedas
as you want to fry at that time.
Take one peda,
can put a bit oil on it too,
so it do not stick to the chuckle.
Now roll it,
roll it from the edges,
don't make it too thin
or too thick,
just the way we roll chapati.
We have rolled it.
We already preheated the oil,
put a piece of dough in the hot oil.
It's cooked and came right up.
To fry puris we need very hot oil
and flame should be medium or medium-high.
Put a puri in,
and as the puri swells
and fries a bit,
turn it.
It is fried golden brown well from both sides.
And just like this
roll all the puris and fry them.
This is gobhi aloo sabzi,
matar paneer,
arbi sabzi and raita.
Mooli kas.
jeera rice
and hot puris.
Keep frying the puris hot and serve.
North Indian tyohar thali is ready.
This plate can be made when any guest comes.
In this, I have made dishes according to my family's choice.
And we made mooli kas salad,
you will love this salad.
You won't face any problem in making them.
It do take time, as we are making so many dishes,
so they take time.
But when you make up your mind,
that I will cook all this,
so you'll make it easily.
So you also make this thali
and share your experiences with me.
And let me know what should I make next for you.
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