Kanya Poojan Thali

Name: Kanya Poojan Thali
Total time: 1200 s
Yield: 2-5 servings
Cuisine: Indian
Ingredients: 1 cup semolina; 1 cup water; 1/2 cup sugar; 1 tsp cardamom powder; 2 tbsp ghee; 2-3 cup wheat flour; as needed Water; 1 tbsp oil; 5 tbsp oil for deep frying; 2 cup chickpea; 1 tsp baking soda; as required Rock salt; 1 tsp red chilli powder; 1 tbsp coriander powder; 3 cup water; 2 tbsp oil /ghee; 1 cup tomato puree; 2 cup chop pumpkin; as required Rock salt; 1 tsp sugar; 2 tbsp oil/ghee

Chef Tripti Saxena @cook_9959630

Ghaziabad

#NC
#FM

Chef Tripti Saxena @cook_9959630

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Ingredients

20 min.

2-5 servings

For sooji halwa:-
1 cupsemolina
1 cupwater
1/2 cupsugar
1 tspcardamom powder
2 tbspghee
For Poori:-
2-3 cupwheat flour
as neededWater
1 tbspoil
5 tbspoil for deep frying
For chole :-
2 cupchickpea
1 tspbaking soda
as requiredRock salt
1 tspred chilli powder
1 tbspcoriander powder
3 cupwater
2 tbspoil /ghee
1 cuptomato puree
For kaddu ki sabzi :-
2 cupchop pumpkin
as requiredRock salt
1 tspsugar
2 tbspoil/ghee

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Steps

20 min.

1

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, sugar, cardamom powder, mix well bring it to boil.Add the roasted semolina and stir continously till sugar syrup and semolina get mixed throughly. cover and cook for 2 min.halwa is ready.Serve hot.
2

For poori :-
Combine the whole wheat flour, 2 tbsp of oil 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.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.
3

For chole:-
Take a cooker,add soaked chickpea,add water,add baking soda,add rock salt mix it well.pressure cook for 7-8 whistles on medium flame.Allow the pressure to release by itself before opening cooker.now in a pan add oil,add red chilli mix it well,add tomato puree,add salt,add coriander powder,Add red chilli powder mix it well,add cooked chickpea mix it well and boiled for 7-8 min.now chole is ready.
4

For kaddu ki sabzi:-
Peel,deseed and chop the pumpkin into 2-3 cm cubes.now keep aside.heat the oil in a kadai and add pumpkin,add rock salt,add sugar mix it well.cover and cook for 10 min. On low flame kaddu ki sabzi is ready.