Veg lunch thali

Name: Veg lunch thali
Total time: 3600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: For pointed gourd subji(2 servings); 1/4 kg pointed gourd(parval); 4 tbsp grated coconut; 100 ml milk; 1 tsp sugar; 1 tbsp green chillie and ginger paste; to taste Salt; as needed chopped fresh coriander leaves for garnish; For tempering; 1 tsp oil; 1 tsp mustard and cummin seeds; 1/4 tsp turmeric powder; For gujarati dal(2 servings); 50 gm toor dal(arhar dal); 1/2 tsp red chilli powder; 1/2 tsp coriander and cumin powder; 1 tbsp jaggery; to taste Salt; 1/4 lemon juice; For tempering; 1 tbsp ghee; 1/4 tsp fenugreek seeds; 1/2 tsp mustard and cumin seeds; 1/4 tsp turmeric powder; 1 pinch hing(asafoetida); as needed curry leaves; 2 green chillies (chopped into 4 pieces); 1/2 inch ginger(chopped into2-3 pieces); as needed chopped fresh coriander leaves for garnish; For phuklas roti(dough for 5 rotis)

Jasmin Motta _ #BeingMotta @cook_12567865

#lunch1
#veg lunch thali .. healthy meal consists of pointed gourd( parval) subji, gujarati dal, babycorn manchurian( as appetizer), barley salad,,2 phulkas( roti), steam rice ,buttermilk.

Jasmin Motta _ #BeingMotta @cook_12567865

#lunch1
#veg lunch thali .. healthy meal consists of pointed gourd( parval) subji, gujarati dal, babycorn manchurian( as appetizer), barley salad,,2 phulkas( roti), steam rice ,buttermilk.

Saved

Ingredients

1 hour

2 servings

For pointed gourd subji(2 servings)
1/4 kgpointed gourd(parval)
4 tbspgrated coconut
100 mlmilk
1 tspsugar
1 tbspgreen chillie and ginger paste
to tasteSalt
as neededchopped fresh coriander leaves for garnish
For tempering
1 tspoil
1 tspmustard and cummin seeds
1/4 tspturmeric powder
For gujarati dal(2 servings)
50 gmtoor dal(arhar dal)
1/2 tspred chilli powder
1/2 tspcoriander and cumin powder
1 tbspjaggery
to tasteSalt
1/4lemon juice
For tempering
1 tbspghee
1/4 tspfenugreek seeds
1/2 tspmustard and cumin seeds
1/4 tspturmeric powder
1 pinchhing(asafoetida)
as neededcurry leaves
2green chillies (chopped into 4 pieces)
1/2 inchginger(chopped into2-3 pieces)
as neededchopped fresh coriander leaves for garnish
For phuklas roti(dough for 5 rotis)
1/2 cupwheat flour
1/4 cupoats flour
1 tbspoil
to tasteSalt
as neededWater to bind
Wheat flour for dusting
5 tspghee to apply on phuklas

Saved

Steps

1 hour

1

For pointed gourd (parval) subji...wash and peel the outer skin of pointed gourd with peeler..cut into half.. remove seed parts and chopped into long slices as shown.
2

In microwave..cook pointed gourd for 4 mins on 80(power level).. with 2-3 tbsp water...grate coconut,keep aside...keep all ingredients ready required for making the subji.
3

In non stick pan add, heat oil do tempering of mustard and cummin seeds,add turmeric powder. green chillies ginger paste...saute,add cooked pointed gourd..mix well.
4

Add grated coconut,salt,sugar.& milk...mix well.
5

Cook for 4-5 mins..till thick gravy is formed.Serve hot... garnishing with chopped fresh coriander leaves.
6

For gujarati dal..wash toor dal trice with water,add 200 ml water, pressure cook for 3 whistles.Cool the cooker for 15 mins before opening. Churn the cooked dal with Boss hand blender...In a vessel add/ heat ghee..do tempering of fenugreek seeds, mustard and cummin seeds,add chopped green chillies- ginger pieces,few curry leaves, turmeric powder and pinch of hing..add churned toor dal add red chilli powder,dhania- jeera powder, jaggery,salt, lemon juice.. simmer for 5 mins. Serve hot.
7

For phuklas roti.. prepare dough by mixing two flour,add oil and salt..mix add little- little water to bind into soft dough for roti.keep cover for half hour.Knead and make 5 portions from the dough.Take one portion..roll into 5-6 inches round roti with help for wheat flour (dusting).
8

Place on warm roti tawa..flip after 30 secs.let the inverted side(down)..get brown spots.(cooked.)...place the uncooked side of roti.. directly on high gas flame..the roti will puff up.Your phulka roti is ready..apply 1 tsp ghee..serve hot.. similarly prepare all phuklas. rotis.
9

For steam rice(2 serving)..wash 1/2 cup of rice trice with water, pressure cook with enough water and 1/2 tsp salt..for 3 whistles..(pressure cook in cooker vessel..)Serve hot.
10

For barley salad.. it's prepared from shared recipe on this app...For babycorn manchurian..refer to my recipe shared.For buttermilk..take 1/2 cup of curd..add salt to taste and 1 glass of water.. churn..serve / relish.
11

Serve/ relish veg lunch thali..total calories..is between 800/900 calories.