रक्षाबंधन के स्पेशल लंच थाली मे बनाई थी ढेर सारी स्पेशल चीजें??Complete Veg Thali

Ingredients

• 0.5 cup Moong Dal (split yellow, washed)
• 1 liter Whole Milk (full‑fat for richer Sawai)
• 3 tablespoons Granulated Sugar (adjust to taste)
• 0.25 teaspoon Cardamom Powder (freshly ground)
• 1 tablespoon Ghee (for Sawi, optional)
• 3 large Potatoes (peeled and cut into 1‑inch cubes)
• 250 grams Cauliflower (cut into small florets)
• 2 tablespoons Oil (vegetable or canola oil)
• 1 teaspoon Mustard Seeds
• 1 teaspoon Cumin Seeds
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder (adjust for heat)
• to taste Salt
• pinch Asafoetida (Hing)
• 5 sprigs Curry Leaves
• 200 grams Paneer (cut into 1‑inch cubes)
• 2 medium Tomatoes (chopped)
• 10 Cashew Nuts (roasted)
• 1 tablespoon Butter (unsalted)
• 0.5 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
• as needed Water (for gravy consistency)
• 100 grams Sevai (Vermicelli) (roasted lightly)
• 2 tablespoons Mixed Dry Fruits (Almonds, Cashews) (chopped)
• 1 cup Corn Kernels (fresh or frozen, thawed)
• 100 grams Mozzarella Cheese (shredded)
• 2 tablespoons Corn Flour
• 1 tablespoon All‑Purpose Flour
• 1 small Green Chili (finely chopped)
• 1 cup Whole Wheat Flour (Atta) (for puri dough)
• 0.5 teaspoon Ajwain (Carom Seeds) (optional, for puri flavor)
• 6 Papad (store‑bought, roasted or fried)
• 1 medium Cucumber (diced)
• 1 medium Carrot (grated)
• 1 teaspoon Lemon Juice
• 0.25 teaspoon Chaat Masala (optional for salad)

Instructions

1. Prepare Sawai Sweet (Milk‑Dal Dessert)

   Rinse the moong dal and add it to a heavy‑bottomed pan with 1 liter of whole milk. Bring to a gentle boil over low flame, stirring continuously to prevent the milk from scorching.

   Time: PT5M

   Temperature: low heat

2. Cook the Dal in Milk

   Continue simmering until the dal softens and the mixture thickens to a light brown, creamy consistency (about 10 minutes). Add sugar and cardamom powder, stir well, and cook for another 2 minutes.

   Time: PT12M

   Temperature: low heat

3. Set Sawai Aside

   Transfer the cooked Sawai to a serving bowl, cover, and keep warm. It can be reheated gently before serving.

   Time: PT2M

4. Pressure‑Cook Potatoes and Cauliflower

   In a pressure cooker, add 3 large potatoes (cut into cubes) and 250 g cauliflower florets with ¼ cup water, a pinch of salt, and a few curry leaves. Close the lid and cook on medium heat for 2 whistles (≈ 8 minutes).

   Time: PT10M

   Temperature: medium heat

5. Make Dry Aloo‑Gobi

   Heat 2 tbsp oil in a kadhai, add mustard seeds, cumin seeds, a pinch of asafoetida, and let them splutter. Add the boiled potatoes and cauliflower, then stir in turmeric, red chili powder, salt, and a few curry leaves. Cook on medium‑high heat, stirring occasionally, until the vegetables turn golden and any remaining moisture evaporates (≈ 8 minutes).

   Time: PT8M

   Temperature: medium‑high heat

6. Prepare Paneer Curry Base

   In the same pan, add 1 tbsp oil and 1 tbsp butter. Once butter melts, add turmeric, red chili powder, and a pinch of kasuri methi. Quickly add the chopped tomatoes and cook until they soften (≈ 4 minutes).

   Time: PT5M

   Temperature: medium heat

7. Add Paneer and Cashew Paste

   Blend the roasted cashews with a little water to a smooth paste. Add the paneer cubes to the tomato mixture, then stir in the cashew paste, salt, and enough water to form a gravy. Simmer for 5 minutes, then garnish with fresh coriander.

   Time: PT7M

   Temperature: low heat

8. Cook Sevai Sweet

   In a small pan, melt 1 tbsp ghee, add the roasted sevai and sauté for 1 minute. Add ½ cup milk, sugar, and cardamom powder. Cook until the milk is absorbed and sevai is soft (≈ 4 minutes). Stir in chopped dry fruits and remove from heat.

   Time: PT6M

   Temperature: medium heat

9. Make Corn Cheese Balls

   In a bowl, combine corn kernels, shredded mozzarella, corn flour, all‑purpose flour, chopped green chili, and salt. Mix until a cohesive dough forms. Shape into 1‑inch balls.

   Time: PT5M

10. Deep‑Fry Corn Cheese Balls

    Heat oil in a deep frying pot to 350°F (175°C). Gently drop the balls and fry until golden brown (≈ 3 minutes). Remove with a slotted spoon and drain on paper towels.

    Time: PT5M

    Temperature: 350°F

11. Prepare Puri Dough

    In a mixing bowl, combine 1 cup whole wheat flour, pinch of salt, and ajwain (if using). Add water gradually and knead into a smooth, firm dough. Let rest for 5 minutes.

    Time: PT7M

12. Roll and Fry Puris

    Divide the dough into small balls, roll each into a 4‑inch circle (keep edges thin). Heat oil in a deep pan to medium‑high heat. Fry each puri until it puffs and turns golden on both sides (≈ 30 seconds per side). Drain on paper towels.

    Time: PT12M

    Temperature: medium‑high heat

13. Roast Papad

    If using dry papad, roast over an open flame or in a microwave for 30 seconds until crisp. Set aside.

    Time: PT3M

14. Prepare Simple Salad

    In a bowl, combine diced cucumber, grated carrot, lemon juice, salt, and optional chaat masala. Toss gently.

    Time: PT5M

15. Plating the Thali

    On a large plate, place a portion of Sawai sweet, dry aloo‑gobi, paneer curry, sevai, corn cheese balls, 2‑3 puris, a papad, and a mound of salad. Garnish with fresh coriander leaves.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

15 g

Carbohydrates

80 g

Fat

22 g

Fiber

8 g

Ingredient Substitutions

• Instead of Moong Dal: Toor Dal, Masoor Dal
• Instead of Whole Milk: Full‑fat milk, Soy milk (for dairy‑free)
• Instead of Granulated Sugar: Jaggery, Honey
• Instead of Cardamom Powder: Ground Cardamom
• Instead of Ghee: Unsalted butter, Vegetable oil
• Instead of Potatoes: Sweet potatoes (different flavor)
• Instead of Cauliflower: Broccoli
• Instead of Oil: Sunflower oil, Ghee
• Instead of Mustard Seeds: Cumin seeds
• Instead of Cumin Seeds: Mustard seeds
• Instead of Turmeric Powder: Fresh turmeric (grated)
• Instead of Red Chili Powder: Paprika (milder)
• Instead of Paneer: Firm tofu (vegan)
• Instead of Tomatoes: Canned crushed tomatoes
• Instead of Cashew Nuts: Almonds
• Instead of Butter: Ghee
• Instead of Sevai (Vermicelli): Fine rice noodles
• Instead of Corn Kernels: Canned corn (drained)
• Instead of Mozzarella Cheese: Cheddar, Paneer
• Instead of Corn Flour: Rice flour
• Instead of All‑Purpose Flour: Whole wheat flour
• Instead of Green Chili: Jalapeño
• Instead of Whole Wheat Flour (Atta): All‑purpose flour
• Instead of Lemon Juice: Lime juice

Equipment Needed

• Pressure Cooker
• Heavy‑Bottomed Pan (Kadhai)
• Non‑Stick Frying Pan
• Mixing Bowls
• Blender or Food Processor
• Grater
• Sharp Knife
• Cutting Board
• Deep Frying Pot
• Spatula / Slotted Spoon
• Ladle
• Serving Plates

Critical Steps — Do Not Skip

• Roasting the moong dal in milk without scorching (steps 1‑2).
• Pressure‑cooking potatoes and cauliflower to achieve soft yet firm texture (step 4).
• Roasting cashews and blending into a smooth paste for paneer gravy (step 7).
• Shaping and deep‑frying corn cheese balls to a golden crust (steps 9‑10).
• Rolling puris thin and frying at the right temperature for perfect puff (step 12).

Chef Tips from the Video

• Roast the moong dal briefly before adding milk for a nuttier flavor.
• Add a pinch of sugar to the paneer gravy to balance acidity from tomatoes.
• For extra crunch, sprinkle toasted cumin seeds over the salad just before serving.
• Use fresh mozzarella for the cheese balls; it melts beautifully and gives a gooey interior.

Troubleshooting

Storage

Refrigerator: Store each component in airtight containers for up to 2 days.

Freezer: Paneer curry and Sawai sweet freeze well for up to 1 month; reheat gently.

Room temperature: Papad and roasted sevai can be kept at room temperature for 3‑4 days.

Make-Ahead Tips

• Prepare Sawai sweet and sevai sweet a day ahead; reheat gently before serving.
• Paneer curry gravy can be made 12 hours in advance and stored in the fridge.
• Corn cheese balls can be shaped and refrigerated; fry just before serving.

Frequently Asked Questions