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Punjabi Thali..Kadhi Pakoda,sarson ka saag,dahi Bhalla,carrots juice,lassi,gur
Punjabi Thali..Kadhi Pakoda,sarson ka saag,dahi Bhalla,carrots juice,lassi,gur

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We hope you got insight from reading it, now let’s go back to punjabi thali..kadhi pakoda,sarson ka saag,dahi bhalla,carrots juice,lassi,gur recipe. You can cook punjabi thali..kadhi pakoda,sarson ka saag,dahi bhalla,carrots juice,lassi,gur using 54 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to cook Punjabi Thali..Kadhi Pakoda,sarson ka saag,dahi Bhalla,carrots juice,lassi,gur:
  1. Get For Besan Pakora
  2. Use 1/2 cup Besan (gram flour)
  3. Prepare 1/2 cup finely chopped (or 1 medium) Onion
  4. Provide 1 Green Chilli, seeded and finely chopped
  5. Get 1 small pinch of Baking Soda
  6. Provide 1/3 cup + 1 tablespoon Water
  7. Take to taste Salt
  8. Prepare Oil for deep frying
  9. Take For Kadhi
  10. Use 1 cup sour Curd
  11. Provide 1/4 cup Besan
  12. Get 1 1/2 cups Water
  13. Prepare 1/4 teaspoon Turmeric Powder
  14. Get to taste Salt
  15. Get For Tempering
  16. Prepare 2 tablespoons Oil
  17. Use 1/4 teaspoon Fenugreek Seeds
  18. Use 1/4 teaspoon Mustard Seeds
  19. Prepare 1/4 teaspoon Cumin Seeds
  20. You need 1/2 teaspoon grated Ginger
  21. Prepare 2 Dry Red Kashmiri Chillies
  22. Use 1/2 teaspoon Red Chilli Powder
  23. Prepare 1 tablespoon Coriander Leaves, finely chopped
  24. Use For dahi Bhalla..
  25. Take 3/4 cup Split Urad dal
  26. Get 4-5 cups Yogurt
  27. You need to taste Salt
  28. Get 15-20 Raisins
  29. Get 1 inch piece Ginger chopped
  30. You need 2 Green chillies chopped
  31. Prepare 2 tablespoons Gram flour (besan)
  32. Get Oil to deep fry
  33. Use 1 teaspoon Rock salt (sendha namak)
  34. Take 1 tablespoon Sugar
  35. Provide Green chutney as required
  36. Take Sweet date and tamarind chutney as required
  37. Provide 2 teaspoons Roasted cumin powder
  38. Prepare 2 tablespoons Fresh coriander leaves
  39. Use to taste Pomegrante seeds
  40. You need For sarson ka saag..
  41. You need 200 g Sarson
  42. Use 35 g Spinach
  43. You need 35 g Bathua
  44. You need 35 g Fenugreek Leaves
  45. You need 1 cup Tomato Chopped
  46. Take 1 cup Onion Chopped
  47. Provide 1/4 cup radish Chopped
  48. Take 1 inch Ginger Chopped
  49. Provide 8-10 cloves Garlic Chopped
  50. You need 2-3 Green Chilli Chopped
  51. Use 1 tsp Red Chilli Powder
  52. Take 1/4 tsp Hing
  53. Take to taste Salt
  54. Take 2 tbsp Makki ka Atta
Instructions to make Punjabi Thali..Kadhi Pakoda,sarson ka saag,dahi Bhalla,carrots juice,lassi,gur:
  1. For Kadhi pakoras…Mix 1/2 cup gram flour, chopped onion, chopped green chilli, baking soda and salt in a bowl.
  2. Add water (1/3 cup + 1 tablespoon) in small quantities and make very thick batter.
  3. Heat 1 tablespoon oil in a medium size deep pan over medium flame. Add mustard seeds and fenugreek seeds. When they begin to crackle add cumin seeds and grated ginger; sauté for 20-30 seconds.
  4. Add prepared curd-flour batter and mix well.
  5. Cook on medium flame until raw smell of gram flour goes away or for approx. 8-10 minutes. Stir occasionally in between to prevent sticking. If mixture becomes very thick, add 1/2 cup more water and cook more for 3-4 minutes. It should have pouring consistency.
  6. Meanwhile, heat 1 tablespoon oil in a small tempering pan on low flame. When oil is medium hot enough, remove tempering pan from flame and add dry red chilli and red chilli powder. Immediately pour it over prepared kadhi.
  7. Add deep fried pakoras, mix well and cook for 3-4 minutes. Turn off the flame and garnish it with coriander leaves.
  8. For dahi Bhalla..Wash and soak dal in three cups of cold water overnight. Drain off excess water the following day. - Grind dal to a smooth paste. Add salt, raisins, ginger, green chillies and gram flour to the batter and whisk for ten minutes.
  9. Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in it and fry until light golden. Drain the bhallas and soak them in sufficient quantity of water. Leave for two minutes. Squeeze between your palms to drain out water. - Whisk yogurt well with rock salt and sugar to taste.
  10. To serve, place bhallas on a plate and cover with yogurt. Drizzle mint chutney and sweet date and tamarind chutney. Sprinkle roasted cumin powder. - Garnish with coriander leaves,pomegrante seeds and serve immediately.
  11. Clean all the leaves and wash them thoroughly. - One good way to wash your green is to fill a large pot with water. - Dip your greens in water.
  12. Let it stay for a minute. - All the impurities will settle down. - Gently take out the leaves without disturbing the water.
  13. Repeat the process 2-3 times. - Chop the greens and add them in a pressure cooker. - Add tomato, onion, ginger, garlic, radish, green chilli, salt and a cup of water. - Pressure cook for one whistle on high heat.
  14. Remove the pressure cooker from heat and let it cool. - Once cooled, blend the greens in a blender to make a coarse paste. - Transfer the paste in the pressure cooker.
  15. Dissolve makke ka atta in little water and add it in the cooker. - Add red chilli powder and hing and cook for 15 minutes. - For tempering, heat ghee in a pan.
  16. Add onion and garlic and fry till golden brown. - Pour the tadka over the saag. - Serve hot with makke ki roti and white butter.
  17. Take a big thali and arrange all dishes with Chapatis,lassi,carrots juice and masala gur.

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