कुंभ करण wali थाली

Ingredients

• 8 pieces Spring Roll Wrappers (store‑bought, 10‑cm squares)
• 1/2 cup Cabbage (finely shredded)
• 1/2 cup Carrot (julienned)
• 1/2 cup Bean Sprouts (rinsed)
• 2 tablespoons Soy Sauce (low‑sodium)
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (freshly grated)
• 2 cups Vegetable Oil (for deep frying)
• 300 grams Mixed Vegetables (Cauliflower, Carrot, Capsicum) (cut into bite‑size pieces)
• 3 tablespoons Cornflour (for coating)
• 2 tablespoons Chili Garlic Sauce (store‑bought)
• 12 pieces Dumpling Wrappers (round, for momos)
• 500 grams Potatoes (peeled and cut into fries)
• 300 grams Hakka Noodles (pre‑cooked or boiled)
• 200 grams Sweet Corn (fresh or frozen)
• 2 tablespoons Butter (unsalted)
• 4 tablespoons Mayonnaise (store‑bought)
• 3 tablespoons Hot Garlic Sauce (store‑bought)
• 400 grams Paneer (cut into cubes for tikka & kebab)
• 1 cup Yogurt (plain, full‑fat)
• 2 tablespoons Tandoori Masala (store‑bought)
• 300 grams Mushrooms (cleaned and halved)
• 1/2 cup Mint Leaves (packed)
• 1 large Cucumber (thinly sliced for salad & raita)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 250 grams Kidney Beans (Rajma) (soaked overnight, boiled)
• 1 cup Tomato Puree (unsalted)
• 1 teaspoon Garam Masala (store‑bought)
• 150 grams Black Lentils (Urad Dal) (soaked 4 hrs)
• 1/2 cup Heavy Cream (for dal makhani & shahi paneer)
• 2 tablespoons Cashew Paste (ground soaked cashews)
• 2 cups Basmati Rice (rinsed)
• 1/2 cup Green Peas (frozen)
• 2 cups All‑Purpose Flour (for rumali roti dough)
• 1 cup Gram Flour (Besan) (for missi roti)
• 4 tablespoons Tandoori Sauce (store‑bought)
• 3 tablespoons Red Chili Sauce (store‑bought, for garnish)

Instructions

1. Prepare Vegetables & Aromatics

   Wash, peel and finely shred cabbage, carrots, cucumber, and slice capsicum. Mince garlic and ginger. Set aside in separate bowls.

   Time: PT20M

2. Marinate Paneer for Tikka & Kebab

   In a bowl combine 200 g paneer cubes, ½ cup yogurt, 2 tbsp tandoori masala, 1 tsp ginger‑garlic paste, salt, and a drizzle of oil. Mix well and refrigerate for 30 minutes.

   Time: PT30M

3. Make Spring Roll Filling

   Heat 1 tbsp oil in a wok, add half the garlic and ginger, then add shredded cabbage, carrots, and bean sprouts. Stir‑fry 3 minutes, add 2 tbsp soy sauce, and season with salt. Cool before wrapping.

   Time: PT10M

   Temperature: 180°C

4. Assemble & Fry Spring Rolls

   Place a spoonful of filling on a spring‑roll wrapper, fold tightly, seal edges with a little water. Heat oil to 180°C and deep‑fry rolls until golden (3‑4 minutes). Drain on paper towels.

   Time: PT15M

   Temperature: 180°C

5. Prepare Veg Manchurian Dry

   Coat mixed vegetables with cornflour, shake off excess, and shallow‑fry until crisp. Remove and set aside. In the same wok, add 1 tbsp oil, remaining garlic‑ginger, 2 tbsp soy sauce, 2 tbsp chili garlic sauce, and a splash of water. Toss vegetables back in, stir‑coat for 2 minutes.

   Time: PT20M

   Temperature: 180°C

6. Prepare Fried Momos

   Mix remaining cabbage, carrots, soy sauce, and a pinch of salt. Place a teaspoon of filling on each dumpling wrapper, pleat and seal. Heat oil to 180°C and fry momos until golden (3‑4 minutes). Drain.

   Time: PT15M

   Temperature: 180°C

7. Make French Fries

   Soak cut potatoes in cold water 10 minutes, drain and pat dry. Deep‑fry at 160°C for 5 minutes (blanch), remove, increase oil to 190°C and fry again until golden and crisp (3 minutes).

   Time: PT20M

   Temperature: 160°C then 190°C

8. Cook Hakka Noodles

   Boil noodles according to package, drain and rinse with cold water. Heat 1 tbsp oil in wok, add garlic‑ginger, veggies (optional), then noodles, 2 tbsp soy sauce, and toss for 3 minutes.

   Time: PT10M

   Temperature: 180°C

9. Prepare Sweet Corn Masala

   Melt butter in a pan, add sweet corn, a pinch of chili powder, salt, and a dash of cream. Cook 5 minutes until corn is coated and slightly caramelized.

   Time: PT8M

   Temperature: medium heat

10. Grill Paneer Tikka & Veg Seek Kebab

    Thread marinated paneer cubes onto skewers with capsicum and onion pieces for kebab. Pre‑heat grill or oven to 200°C, brush with oil, and grill 8‑10 minutes, turning once, until charred edges appear.

    Time: PT12M

    Temperature: 200°C

11. Prepare Mushroom Tikka

    Marinate mushroom halves in ½ cup yogurt, 1 tbsp tandoori masala, garlic‑ginger paste for 15 minutes. Grill alongside paneer tikka for 6‑7 minutes.

    Time: PT15M

    Temperature: 200°C

12. Make Mint‑Coriander Sauce

    Blend mint leaves, cilantro, yogurt, green chili, salt, and a squeeze of lemon until smooth.

    Time: PT5M

13. Prepare Cucumber Salad

    Toss sliced cucumber with lemon juice, salt, and a pinch of chaat masala.

    Time: PT5M

14. Cook Rajma Masala

    In a saucepan, heat oil, add cumin seeds, onions, ginger‑garlic paste, then tomato puree, cooked kidney beans, garam masala, salt, and simmer 15 minutes.

    Time: PT20M

    Temperature: medium heat

15. Prepare Dal Makhani

    Combine boiled black lentils, butter, tomato puree, garam masala, and simmer 20 minutes. Finish with cream and cashew paste, stir well.

    Time: PT25M

    Temperature: low heat

16. Make Mushroom Masala

    Sauté mushrooms with onions, garlic, ginger, add tomato puree, spices, and simmer 10 minutes. Finish with cream.

    Time: PT15M

    Temperature: medium heat

17. Prepare Shahi Paneer

    In a pan, melt butter, add paneer cubes, tomato puree, cream, cashew paste, garam masala, and simmer 10 minutes.

    Time: PT12M

    Temperature: medium heat

18. Cook Pea‑Infused Basmati Rice

    Rinse rice, soak 15 minutes. In a pot, combine rice, water (1.5 cup per cup rice), peas, a pinch of salt, bring to boil, then simmer covered 12 minutes. Fluff.

    Time: PT20M

    Temperature: medium heat

19. Prepare Mix Raita

    Combine yogurt, grated cucumber, grated carrot, roasted cumin powder, salt, and mix.

    Time: PT5M

20. Make Rumali Roti

    Knead all‑purpose flour with water, a pinch of salt, and a little oil into a soft dough. Let rest 15 minutes. Divide, roll extremely thin, and cook on a hot tawa (flat pan) for 30 seconds each side.

    Time: PT30M

    Temperature: high heat

21. Make Missi Roti

    Combine gram flour, whole‑wheat flour, spices, water, and knead into a soft dough. Rest 10 minutes. Roll into discs and cook on tawa until golden spots appear on both sides.

    Time: PT20M

    Temperature: medium heat

22. Assemble the Thali

    On a large platter, arrange small bowls of sauces (mayonnaise, hot garlic sauce, mint sauce, tandoori sauce, red chili sauce). Place each cooked component in separate sections: spring rolls, momos, manchurian, fries, noodles, corn masala, paneer tikka, mushroom tikka, kebabs, rajma, dal makhani, mushroom masala, shahi paneer, rice, raita, cucumber salad, and the two breads. Garnish with fresh coriander.

    Time: PT15M

Nutrition Facts

Calories

850

Protein

25 g

Carbohydrates

100 g

Fat

30 g

Fiber

8 g

Ingredient Substitutions

• Instead of Spring Roll Wrappers: Rice paper
• Instead of Cabbage: Napa cabbage
• Instead of Carrot: Daikon
• Instead of Bean Sprouts: Snow peas
• Instead of Soy Sauce: Tamari
• Instead of Garlic: Garlic paste
• Instead of Ginger: Ground ginger
• Instead of Vegetable Oil: Canola oil
• Instead of Mixed Vegetables (Cauliflower, Carrot, Capsicum): Frozen mixed veg
• Instead of Cornflour: All‑purpose flour
• Instead of Chili Garlic Sauce: Sriracha
• Instead of Dumpling Wrappers: Wonton wrappers
• Instead of Potatoes: Sweet potatoes
• Instead of Hakka Noodles: Spaghetti
• Instead of Sweet Corn: Canned corn
• Instead of Butter: Ghee
• Instead of Mayonnaise: Greek yogurt
• Instead of Hot Garlic Sauce: Spicy chili oil
• Instead of Paneer: Tofu (for vegan)
• Instead of Yogurt: Greek yogurt
• Instead of Tandoori Masala: Garam masala
• Instead of Mushrooms: Button mushrooms
• Instead of Mint Leaves: Cilantro
• Instead of Cucumber: Zucchini
• Instead of Lemon Juice: Lime juice
• Instead of Kidney Beans (Rajma): Black beans
• Instead of Tomato Puree: Fresh tomatoes, blended
• Instead of Garam Masala: Curry powder
• Instead of Black Lentils (Urad Dal): Red kidney beans
• Instead of Heavy Cream: Full‑fat coconut milk
• Instead of Cashew Paste: Almond paste
• Instead of Basmati Rice: Jasmine rice
• Instead of Green Peas: Edamame
• Instead of All‑Purpose Flour: Whole wheat flour
• Instead of Gram Flour (Besan): Chickpea flour
• Instead of Tandoori Sauce: Barbecue sauce
• Instead of Red Chili Sauce: Sriracha

Equipment Needed

• Wok or Large Skillet
• Deep Fryer or Heavy‑Bottom Pot
• Saucepan
• Mixing Bowls
• Chef’s Knife
• Cutting Board
• Tongs
• Spatula
• Rolling Pin (optional)
• Baking Sheet (optional)
• Parchment Paper (optional)
• Thermometer (optional)
• Serving Platters

Critical Steps — Do Not Skip

• Maintain oil temperature at 180‑190°C for all deep‑frying to avoid soggy or greasy results.
• Do not over‑marinate paneer; 30 minutes is sufficient.
• Grill paneer and mushroom tikka on high heat to achieve char without drying out.
• Assemble the thali just before serving to keep each component at optimal temperature.

Chef Tips from the Video

• Use a kitchen timer for each frying batch to keep oil temperature consistent.
• Garnish each section with a fresh herb leaf for visual appeal.
• Serve the thali on a warm platter (pre‑heated in oven) to keep dishes hot longer.

Troubleshooting

Storage

Refrigerator: Store sauces, salads, cooked gravies, and breads in airtight containers for up to 3 days.

Freezer: Fried items (spring rolls, momos, fries) can be frozen for up to 1 month; reheat in oven.

Room temperature: Dry items like spices and uncooked noodles can be kept at room temperature.

Make-Ahead Tips

• Prepare all sauces (mint, tandoori, hot garlic, raita) a day ahead and refrigerate.
• Marinate paneer and mushroom tikka the night before for deeper flavor.
• Pre‑cook rajma, dal makhani, and mushroom masala; reheat gently before serving.

Frequently Asked Questions