Shahi bhojan

Name: Shahi bhojan
Cuisine: Indian
Ingredients: 1 cup chana daal; 2 tsp curd; 1 tsp Turmeric; to taste Salt; 2 tsp Eno; Few Green chilli slit; few Curry leaves; 1 tsp Sesame seeds; For Karela chips; 100 gms Fresh karela slices; to taste Salt; Oil for frying; Khus khus soya curry; 1 tbsp Khus khus soaked over night; 1 cup Soya chunks boiled; 1 cup Tomato puree; 1/2 tsp Turmeric; 2 tsp Red chilli powder; 1 tsp Garam masala; 1 tsp Oil; to taste Salt; 1 tsp Chilli ginger garlic paste; Bharwa tomato curry; 250 gm Fresh scooped tomatoes; 2 tsp Sesame seeds powder; 2 tsp Coconut powder; 2 tsp Khus khus powder; 2 tsp Coriander mint chopped; 3 tsp Red chilli powder; 1 tsp Turmeric

Rakhi Bhagat @cook_12430823

#global
I have been thinking to post a north india thali recipe but there are too many options to try..In an effort to keep the recipe some and realizable..Something that anyone can try and relish in monsoon day..It almost took me 6 hrs to prepare thus thali..But it was worth effort..

Rakhi Bhagat @cook_12430823

Saved

Ingredients

1 cupchana daal
2 tspcurd
1 tspTurmeric
to tasteSalt
2 tspEno
FewGreen chilli slit
fewCurry leaves
1 tspSesame seeds
For Karela chips
100 gmsFresh karela slices
to tasteSalt
Oil for frying
Khus khus soya curry
1 tbspKhus khus soaked over night
1 cupSoya chunks boiled
1 cupTomato puree
1/2 tspTurmeric
2 tspRed chilli powder
1 tspGaram masala
1 tspOil
to tasteSalt
1 tspChilli ginger garlic paste
Bharwa tomato curry
250 gmFresh scooped tomatoes
2 tspSesame seeds powder
2 tspCoconut powder
2 tspKhus khus powder
2 tspCoriander mint chopped
3 tspRed chilli powder
1 tspTurmeric
2 tspGinger garlic paste
2 tspChilli paste
as neededOil
2 tspCurd
For sprouts curry
1 cupMoong sprouts
2 tspGreen chilli paste
pinchHing
1 tspEno
1 cupmethi leaves
1 tspTurmeric
to tasteSalt
1 tspRed chilli powder
2 tspOil
1 tspLemon juice
to tasteSalt
1 tspSugar
as neededOil
For Methi gota
1 cupcoarsely ground gram flour
1 cupmethi leaves
2 tspGreen chilli paste
to tasteSalt
2 tspOil
1 tspEno
For kachori
2 cupsMaida
Salt
tbspOil
Water to knead the dough
1 cupYellow lentil daal
2 tspGram flour
2 tspFennel seeds powder
2 tspGreen chilli paste
1 tspTurmeric
1 cupMint coriander leaves
2 tspLemon juice
Oil for deep frying
2 tspmulk powder
For kopra pak
1 cupcoconut powder
1 cupmilk
1 tbspsugar
1 tspcardamon powder
For gulab jamun
2 cupsmawa
2 tspmaida
strandsKesar
1 tspCardamon powder
1 cupSugar

Saved

Steps

1

Let's start with khamand....Soak daal for 8 hrs...Drain extra water and grind unto fine paste by adding 2 tap curs...Now add salt,turmeric,eno and transfer it into greased thali..steam it for15 min.....When cool..Add tadka...And cut into pieces
2

For karela chips....Heat oil..Fry karela chips till brown....Remove from oil...Add turmeric,red chilli powder,salt..Mix well
3

For khus khus soya curry....soak khus khus in water overnight..And then grind into fine paste. Now boil soya chunks in water and keep aside.. heat oil in a wok..Add rai..Jeera,tomato puree and saute for few min...Add green chilli ginger garlic paste,turmeric,red chilli powder,garam masala and cook for few min..Now add khus khus and one cup water and boiled soya chunks and cook fir 15 min till oil releases out...
4

For sprouts moong curry...Heat oil..Add hing,turmeric,sprouts...add one cup water and cook for few min...now add salt,lemon juice,red chilli powder and mix well..
5

For bharwa tomato curry...take fresh scooped tomatoes...keep ready...take a vessel..make stuffing masala by adding sesame seeds powder, khus Powder,coconut powder,coriander mint leaves,salt,turmeric,red chilli powder,ginger garlic paste,chilli paste and mix well..now stuff this into scooped tomatoes...heat oil in a wok..add stuffed tomatoes and cook on slow flame....once done.. add little water and leftover stuff masala and cook for ten min...
6

For methigota...take a vessel..add gram flour,finely chopped methi leaves,oil,salt,lemon juice,chilli paste,eno and water and form semi liquid consistency and mix well...deep fry round balls..
7

For kachori...take maida in a vessel,add salt, oil,pinch soda and water and form a soft dough..for stuffing..heat oil..add hing,yellow daal soaked in water for 2 hrs and cook for few min..now add gram flour and roast for few min..add fennel seeds,chilli paste,coriander mint leaves,lemon juice,and mix well..now stuffing is ready..roll small chapati of dough..place one ball of stuffing,and cover the stuffing and press in the centre and make bit flat...deep fry in oil in medium flame...till brown
8

For kopra Pak..heat milk in a wok..add coconut powder and cook till soft and milk evaporates. Now add milk powder,sugar,cardamon powder and mix well..cook till dry...now form round balls and place charoli in center.
9

For gulab jamun...grate Mawa and add maida..mix well. Knead as much as possible with your palms..till it forms soft balls. Now roll small balls and deep fry in ghee one by one rotating the wok so that Jamun do not touch at the base and it browns well..prepare syrup by heating sugar and water,Kesar,cardamon powder till thin consistency for about 10 min..add
fried jamun balls in it..
10

Ready to serve the thali with...khamand,Karaela chips,khus khus soya curry,bharwa tomato curry,sprouts moong curry,daal,rice,chapati,aam RAS,,methigota,kachori, kopra Pak,gulab jamun,chaas,papad,achar,chutney,roasted corn..