How to make Veg Thali for Rakhi

  • Nisha Madhulika |
  • 4,041 times read

Make this Rakshabandhan something special for your brother and family.  This time we are going to make special veg thali.  It has matar paneer, jeera aloo, mixed veg fry, matar pulao, raita and puris.  We will make seviyan in sweet with them.  It is very easy to make them, you just have to plan and make them.  So you also make this special thali for your family and brother on this Rakhi and enjoy its taste with your family.

 

Ingredients for Special Thali

 

For Sewai

 

Ghee - 1 tsp

Vermicelli - 1/2 cup

Milk - 1/2 litre, full cream

Almond - 1 tbsp, chopped

Cashew - 1 tbsp, chopped

Raisins - 1 tbsp

Chironji - Charoli - 1 tbsp

Cardamom powder - 1/4 tsp

Sugar - 1/4 cup (50 grams)

 

For Puri

 

Wheat flour - 2 cups (300 grams)

Salt - 1/2 tsp

Ghee - 1/2 tsp

Oil for frying

 

For Matar Paneer

 

Paneer - 200 grams

Frozen peas - 1/2 cup

Oil - 2 tbsp

Cumin seeds - 1/2 tsp

Turmeric - 1/4 tsp

Tomato - 2

Green chilli - 1

Ginger - 1/2 inch

Coriander powder - 1 tsp

Red chilli powder - 1 tsp

Dry fenugreek - 1 tbsp

Salt - 3/4 tsp

Garam masala - tsp

Fresh malai - 2 tbsp

Coriander leaves

 

For Jeera Aloo

 

Boiled Potato - 4, Medium (350 g)

Oil - 2 tbsp

Cumin seeds - 1.5 tsp

Ginger-green chilli paste - 1 tsp

Turmeric - 1/2 tsp

Coriander powder - 1 tsp

Asafoetida - 1/2 pinch

Salt - 3/4 tsp

Red chilli - 3/4 tsp, crushed

Dry mango powder - 1/4 tsp

Dry fenugreek - 1 tbsp

Coriander leaves

 

For Mixed Veg Fry

 

Capsicum - 125 grams, chopped

Carrot - 125 grams, chopped

Cauliflower - 125 grams, chopped

French Beans - 125 grams, chopped

Oil - 2 tbsp

Cumin seeds - 1/2 tsp

Asafoetida - 1/2 pinch

Coriander powder - 1 tsp

Turmeric - 1/2 tsp

Tomato - 2

Green chilli - 1

Ginger - 1/2 inch

Kashmiri red chilli powder - 1 tsp

Dry fenugreek - 1 tbsp

Salt - 3/4 tsp

Garam masala - tsp

Coriander leaves

Oil for frying

 

For Matar Pulao

 

Ghee - 2 tbsp

Cumin seeds - 1/2 tsp

Big cardamom - 1, peeled

Cinnamon - 1

Clove - 2

Bay leaf - 1

Black pepper - 5-6

Frozen peas - 1/2 cup

Salt - 3/4 tsp

Lemon juice - 1 tsp

 

For Raita

 

Curd - 1.5 cup

Frozen Pineapple Pulp - 2 tbsp

Black salt - less than 1/2 tsp

Cumin powder - less than 1/2 tsp

 

Process of making Sewai

 

Melt 1 tsp of ghee in a pan.  Then put 1/2 cup of seviyan in it and fry it on medium flame till it becomes light brown while stirring continuously.  After roasting, take them out and put 1 litre of milk in a pan and boil it.

 

When the milk comes to a boil, reduce the flame to low and put the roasted seviyan in it.  Stir them well and cook on low-medium flame while stirring occasionally.  When the seviyan swells, add 1 tbsp of chopped almonds, 1 tbsp of chopped cashews, 1 tbsp of raisins and 1 tsp of chiroli.

 

Mix them well and cook for 2-3 minutes.  Then add 1/4 cup of sugar to it and mix it well.  Seviyan will be ready when the sugar dissolves completely.  Take them out in a bowl and keep them covered.

 

Process of making Matar Paneer

 

Put 2 tbsp of oil in a pan and heat it.  Reduce the flame to low and put 1/2 tsp of cumin, 1/4 tsp of turmeric powder and tomato-green chilli-ginger paste (2 tomatoes, 1 green chilli and 1/2 inch ginger) in the hot oil.  Mix them and turn up the flame to medium.

 

Then add 1 tsp of coriander powder and 1 tsp of red chilli powder and mix it.  Fry them while stirring occasionally till the oil separates.  When oil separates lightly from the spices, add 1/2 cup of frozen peas to it and mix it well.

 

Also, add 1 tbsp of dry fenugreek leaves (crushed) and cook it while stirring occasionally.  When the oil separates from the masala, add 1/2 cup of water, 3/4 tsp of salt and 1/4 tsp of garam masala and mix it.

 

When the gravy comes to a boil, add paneer cubes (chopped 200 grams of cottage cheese) and 2 tbsp of cream and mix it well.  Then cover it and cook it for 2-3 minutes on medium flame.  When the time is up, add some green coriander to it.  Mix well, Matar Paneer will be ready.  Take it out in a bowl and keep it covered.

 

Process of making Jeera Aloo

 

Put 2 tbsp of oil in a pan and heat it.  Reduce the flame to low and add 1.5 tsp of cumin seeds to the hot oil and saute lightly.  Then add 1 tsp of ginger green chilli paste, 1/2 tsp of turmeric powder and 1 tsp of coriander powder and fry it lightly.

 

When roasted, cut 4 medium boiled potatoes and mix them with spices.  Then fry 1/2 pinch asafoetida in oil and mix them.  Add 3/4 tsp of salt, 3/4 tsp of crushed red chilli, 1/4 tsp of dry mango powder and 1 tbsp of dry fenugreek.

 

Now turn up the flame to medium and fry them for 2-3 minutes while mixing them well.  After roasting, add some green coriander and mix it.  Jeera aloo will be ready.  Take them out in a bowl and keep them covered.

 

Process of making Mixed Veg Fry

 

Wash and dry 125 grams of beans, 125 grams of carrots, 125 grams of cauliflower and 125 grams of capsicum and cut them.  Now put oil in the pan and heat it.  Put the chopped cabbage in hot oil and fry till it becomes light brown.  Take them out and fry chopped carrots in this oil the same way.

 

Now take out the oil from the pan and leave only 2 tbsp of oil in it.  Reduce the flame to low and add 1/2 tsp of cumin, 1/2 pinch asafoetida, 1 tsp of coriander powder and 1/2 tsp of turmeric powder and fry it lightly in hot oil.

 

Then add tomato-green chilli-ginger paste (2 tomatoes, 1 green chilli and 1/2 inch ginger) and mix them.  Then add 1 tsp of kashmiri red chilli powder and 1 tbsp of dry fenugreek (crushed) in it.  Mix them and fry them while stirring occasionally till the oil separates.

 

When the oil separates slightly, add chopped capsicum and beans and mix it well.  Then cover it and cook it covered for 3-4 minutes on medium flame.  When the time is up, add fried cabbage and carrots to it and mix it well.  Then add 3/4 tsp of salt and 1/4 tsp of garam masala and mix it.

 

Add 3-4 tbsp of water to it and mix.  Then cover them back and cook them on low-medium flame for 4-5 minutes.  After 5 minutes add some green coriander and mix it.  In this way Mix Veg Fry will be ready.  Take it out in a bowl and keep it covered.

 

Process of making Matar Pulao

 

Put 2 tbsp of ghee in the cooker and heat it.  In hot ghee, add 1/2 tsp of cumin, 1 big cardamom peeled, 1 cinnamon, 2 cloves, 1 bay leaf and 5-6 black pepper.  Fry them lightly, then add 1/2 cup of frozen peas and fry them lightly.

 

Reduce the flame to low and put 1 bowl of rice (soaked in water for half an hour and remove the water) in it.  Mix them and fry them lightly.  Turn up the flame to medium, add 1.5 bowls of water, 3/4 tsp of salt and 1 tsp of lemon juice.  After mixing them, close the cooker and cook on high flame till one whistle.

 

Turn off the flame after a whistle and let the cooker cool down.  When the cooker cools down, open it, stir the rice and take it out in a bowl.  In this way, matar pulao will be ready.  Keep them covered.

 

Process of making Pineapple Raita

 

In a bowl, churn 1.5 cups of curd into a smooth paste.  Then add 2 tbsp of frozen pineapple to it and mix it well.  Then add a little less than 1/2 tsp of black salt and a little less than 1/2 tsp of roasted cumin powder and mix it well.  In this way Pineapple Raita will be ready.  Keep it covered.

 

Process of making the Dough

 

Put 2 cups of flour and 1/2 tsp of salt in a bowl and mix it well.  Now add water little by little and knead a hard dough.  Add 1/2 tsp of ghee to it and mash it well.  After kneading, cover the dough and keep it aside for some time.

 

Process of making Puri

 

Take some ghee in your hand and mash the dough well.  Then break its balls.  Take a ball and make it round like a peda, make all the balls in the same way.  Now apply some oil on the chuckle and roll the puri.  Put half the ghee and half the oil in a pan and heat it.  The oil should be very hot and the flame should also be high.

 

Put pooris in hot oil for frying.  Puff it by pressing, then flip it and fry it till it turns golden brown from both the sides.  Fry the rest of the pooris in the same way.  Now put all the vegetables, matar pulao, raita and poori on the plate and serve.  Enjoy this delicious meal with your brother and family.

 

Suggestions

 

Seviyan is to be roasted and mixed with milk after it comes to a boil.

How to make Veg Thali for Rakhi

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