Tyohar ki thali
Palak paneer
Khatta meetha kaddu
Dahi wale dum aloo
Raita
Normal puri and palak puri
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Let's start!
Palak paneer prep
Washed and dried
Water - palak soaks in
They will preserve the colour
and the taste of palak.
Cook - 3-4 min
Flame - high
Flip every minute
After 4 min
Let it cool down
Dough prep
Mix well
Knead a hard dough
Cover - half an hour
Palak puri dough prep
Mix well
Knead a hard dough
Cover and keep
Palak paneer prep
Grind - fine paste
Crush - coarse powder
Flame - low
Water - 1/2 cup
Cover and let it boil
Flame - medium
After - 3 min
Can add cream instead
Cook - 2-3 min
Flame - low-medium
After - 2-3 min
Mix well
Khatta meetha kaddu prep
Tastes great with puri
It's yellow pumpkin
but the skin is green.
Can take yellow skin pumpkin as well.
If taking yellow skin pumpkin,
its skin is very hard.
Peel and cook it.
Can take any cooking oil
Reduce flame - low
Saute a bit
Saute and mix - 1-2 min
Water - 1/4 cup
Cover and cook - 5 min
Flame - medium
Stir occasionally
Add a little water
Cover and cook - 5 min
Mix well
Flame - medium
Dahi wale dum aloo prep
Cut into two pieces
Add potatoes in hot oil
Roast till light brown
Boil and keep potatoes for 3-4 hours.
Flame - low
Make paste and add it
Turn up flame - medium
Saute till oil separates
Turn off the flame
Add a little and stirr
Turn on the flame
Flame - medium-high
Cook and stir continuously
Water - 1/2 cup
Cook and stir continuously
till it comes to a boil.
Stir continuously,
till it comes to a boil.
Turn up the flame - high
Stop stirring when it comes to a boil.
Mix well
Cover and cook - 4-5 min
Flame - low
After - 5 min
Raita prep
Beat it
Water - 1/4 cup
Mix well
Mash the dough
Apply oil on hands
Break balls
Keep them covered
Arrange the thali
Palak paneer
Khatta meetha kaddu
Dahi wale dum aloo
Raita
Apply a little oil on chuckle
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