Kanya pujan thali

Name: Kanya pujan thali
Total time: 1800 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 100 gms chana; 1/4 tsp cumin seeds (jeera); 1/4 tsp coriander powder; 1 tbsp crushed roasted peanuts; 1 tbsp green chilli paste; 1 cup tomato puree; 1 tbsp ginger paste; 1 cup semolina; 1/2 cup sugar; 1/2 cup milk; 1 tbsp ghee; 1 tbsp chopped dry fruits; 1 tsp cardamom powder; 2 cup wheat flour; 1 tbsp oil; as needed Water; Pinch salt; as required Oil for deep frying; 1 grated lauki/ghiya; 2 tbsp sugar; 1 tbsp chopped dry fruits; 1 tsp ghee; 1 cup milk; 2 cup boiled potato; 1 tbsp chopped green chilli; 1 tbsp oil; as needed Water; as required Salt; 1 cup tomato puree; 1 tsp lemon juice

Chef Tripti Saxena @cook_9959630

Ghaziabad

#NC
#FM

Chef Tripti Saxena @cook_9959630

Saved

Ingredients

30 min.

2-3 servings

For chana :-
100 gmschana
1/4 tspcumin seeds (jeera)
1/4 tspcoriander powder
1 tbspcrushed roasted peanuts
1 tbspgreen chilli paste
1 cuptomato puree
1 tbspginger paste
For sooji halwa:-
1 cupsemolina
1/2 cupsugar
1/2 cupmilk
1 tbspghee
1 tbspchopped dry fruits
1 tspcardamom powder
For poori :-
2 cupwheat flour
1 tbspoil
as neededWater
Pinchsalt
as requiredOil for deep frying
For lauki ki kheer :-
1grated lauki/ghiya
2 tbspsugar
1 tbspchopped dry fruits
1 tspghee
1 cupmilk
For aloo tamatar ki sabzi:-
2 cupboiled potato
1 tbspchopped green chilli
1 tbspoil
as neededWater
as requiredSalt
1 cuptomato puree
1 tsplemon juice
For peanut chutney:-
1 cuproasted peanut
as per tasteSalt
1 tbsplemon juice
4-5dry red chilli
as neededWater

Saved

Steps

30 min.

1

For chana:-
Soak chana overnight in 2 cups water.Add salt and pressure cook on high heat for 5 minutes.Lower the heat and continue to cook for another 7 minutes.Remove from fire and when cool, put the chana in a bowl.Reheat the same pressure cooker and add cumin seeds and lightly roast it.
2

Add coriander powder and turmeric powder and stir well.Add the tomato puree, ginger, chilli paste and the remaining water. pressure cook for 10 minutes.
3

When cool open the cooker and again put it on fire and cook till almost dry.Add the boiled chana along with the water(in which it was boiled)and simmer for 5-7 minutes.Add half the chopped coriander leaves and cook till the gravy thickens.Chana is ready.
4

For sooji halwa:-
Heat the ghee in a pan, add the semolina and roast it till it turns in light brown colour. Remove from the pan and keep aside.Combine 1 cup of water, milk, sugar, cardamom powder and raisins, mix well bring it to boil.
5

Add the roasted semolina and stir continously till sugar syrup and semolina get mixed throughly.
Add the cashewnuts, cover and cook for 2 minutes.halwa is ready
Serve hot.
6

For poori :-
Combine the whole wheat flour, 2 tbsp of oil and salt all and knead into a stiff dough using enough water.Knead again with the remaining ½ tbsp of oil and cover and keep aside for 10 to 15 minutes.
7

Divide the dough into 12 equal portions and roll out each portion into a 75 mm. (3") diameter round.Heat the oil in a deep kadhai and deep-fry the puris a few at a time till they turn golden brown in colour from both the sides.Drain on absorbent paper and serve hot.
8

For lauki ki kheer:-
First boil milk and then add grated ghiya.Let them cook till the mixture becomes thick and then add sugar and cook further.Cook for other 5-10 mins then remove from fire and add all the dry fruits.now add ghee and mix well.You can serve it hot or cold as you like.
9

For aloo tamater ki sabzi:-
Heat the oil in a kadhai and deep fry the potatoes till they turn golden brown from all the sides. Drain on an absorbent paper and keep aside.Heat the oil in a broad pan, add the green chillies, tomatoes mix, mix well and cook till the oil forms a separate layer on top.Add the fried potatoes, salt, lemon juice and little water, mix well and simmer for 5 min.
serve hot.
10

For peanut chutney:-
Add all the ingredient and adding a little water at a time grind in to a coarse paste.Peanut chutney is ready.