Simple Way to Prepare Any-night-of-the-week Lunch-Veg Thali

Hello everybody, I hope you are having an amazing day today. Today, we're going to make a special dish, Recipe of Super Quick Homemade Lunch-Veg Thali. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Lunch-Veg Thali, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lunch-Veg Thali delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must prepare a few ingredients. You can have Lunch-Veg Thali using 74 ingredients and 20 steps. Here is how you can achieve that.

#cc2022 #week2 #lunch In my family we make this lunch for special occasions or at a festival time.

Ingredients and spices that need to be Prepare to make Lunch-Veg Thali:

1. Ingredients for Mango Shrikhand (Amrakhand) :-
2. 250 gm Chakka
3. 250 gm Powdered sugar
4. as per taste Mango pulp
5. 1/2 tsp Cardamom powder
6. 1/8 tspor ¼ tsp Nutmeg powder
7. 1-2 tsp Milk mix with few kesar strands
8. as required Few almonds, pistachio (chopped) for garnishing
9. 1 tbsp charoli (lightly toasted)
10. Ingredients for Puri:-
11. 2 cup wheat flour
12. 1 tbsp rava / semolina
13. 1/2 tsp milk
14. as per taste salt
15. 2 tsp oil
16. as required water (for kneading)
17. as required oil (for frying)
18. Ingredients for Alu Vadi:-
19. 10-14 colocasia leaves (Aluchi pane)
20. 1/2 inch ginger + 1-2 green chilies - crushed paste
21. 1 tsp jeera powder
22. 1 pinch Hing
23. 1 tsp coriander powder
24. 1/2 tsp Sesame Seeds
25. 1/2 tsp red chilli powder
26. 1/2 tsp turmeric powder
27. 1.5 tbsp seedless tamarind soaked in ¼ cup water
28. 2-2.5 cups Besan (gram flour)
29. 3-4 tbsp jaggery powder Or chopped thinly
30. 1 tsp rice flour (Optional)
31. as per taste Salt
32. as required Water
33. As required Oil for deep frying
34. Ingredients for Aloo Matar (dry) :-
35. 3 medium sized boiled potatoes (cubes)
36. 1 cup green peas fresh
37. 1 medium-sized onion finely chopped
38. 1 medium sized tomato chopped
39. 1 teaspoon ginger-garlic paste
40. 1 tsp cumin seeds
41. 1/2 tsp red chili powder
42. 1/4 tsp turmeric powder
43. 1 tsp amchoor powder
44. 1/2 tbsp coriander powder
45. leaves few Curry
46. 1 chopped green chilli
47. as per taste Salt
48. 1 tbsp oil
49. 1/4 cupor ½ cup water (as per needed)
50. as required Chopped coriander leaves for garnishing (optional)
51. Ingredients for Valaachi rassa (gravy) bhaji:-
52. 250 gm Vaal Beans
53. 1 large Potato cut into cubes
54. 1 large Onion, finely chopped
55. 1/2 tsp Red Chilli powder or regular red masala
56. 1/2 tsp Turmeric powder
57. 1 tsp Kashmiri Red Chilli Powder
58. 1/2 tsp Garam masala powder
59. For Roasted Masala:-
60. 2 tsp Oil
61. 1/2 Onion chopped
62. 3/4 cup Fresh coconut, grated
63. leaves Few coriander
64. 1 inch ginger chopped
65. 1 tsp garlic chopped
66. For The Tempering:-
67. 2 tbsp Oil
68. 1/2 tsp Mustard seeds
69. 1/4 tsp Asafoetida/hing
70. 1 sprig Curry leaves
71. For Preparing rice:-
72. 1.5 cups rice
73. 3 cups water
74. as per taste Salt (optional)

Steps to make to make Lunch-Veg Thali

1. For making Amrakhand:- Strain chakka through Puran yantra or hand blender really well. Add powdered sugar, kesar milk and whisk the mixture for 5 mins or until it is nice, soft and fluffy.
2. Add mango pulp and mix well with hand blender for 3-4 mins. Next add cardamom powder, nutmeg powder, toasted charoli and mix well Garnish with almonds, pistachio. Amrakhand is ready for serving. Refrigerate it and use as required.
3. For making Puri:- In a mixing plate, take a wheat flour, semolina, salt, milk and oil. Mix well. Add little - little water at a time and knead well to form a semi-soft dough. Divide the dough into medium sized or slightly smaller balls.
4. Spread a bit of oil on both sides of the dough ball and roll evenly in a circle, not too thin or too thick. Place the rolled puris on a plate and cover with a clean kitchen towel, so that it does not dry out.
5. Heat oil in a kadai. Once the oil is hot enough, add puri and fry gently pressing down with slotted spoon in a circular motion. When puris puffed up, turn over and fry until golden brown.
6. For making Alu Vadi:- Remove stem from colocasia leaves and first wash, then wipe all leaves with a dry cloth. In a mixing bowl, take besan, jeera powder, coriander powder, red chilli powder, turmeric powder, tamarind pulp, jaggery, rice flour, crushed green chilli- ginger paste, hing, salt, sesame seeds and little water. Mix well to make a thick batter.
7. Spread the leaves on a plain surface, keeping the dark side down. Now spread the batter on leaf and place the next leaf facing it's pointed side in opposite direction on first leaf and put another layer of besan batter on it. Continue this process with 5 or 6 leaves.
8. Roll the edges vertically and spread a little batter on it. Now roll them tightly, while applying batter on each fold.
9. Place the rolls of Alu Vadi on a steamer and steam for 20 minutes. Remove from steamer and allow to cool. Make thin slices. Then fry and serve hot.
10. Making dry Aloo Matar recipe:- Heat oil in a pan. Add cumin seeds, curry leaves, green chilli, chopped onion and saute for 3 mins. Add ginger-garlic paste and saute for 2 mins.
11. Add coriander powder, turmeric powder, red chili powder, amchoor powder, and mix well. Add chopped tomato and saute. Add boiled, cubed potatoes and peas. Then add ¼ or ½ cup of water as per needed. Mix well.
12. Cover and cook till all the water dries out. It may take 5 to 7 mins. (Keep stirring occasionally) Lastly garnish with chopped coriander leaves. Stir well, then switch off the gas.
13. For preparing Vaal Gravy :- First, soak the dried Vaal in enough water overnight. Then next morning, drain all the water and rinse again in clean water. Drain out all of this water too and wrap in a clean cotton cloth and keep in a warm place till night in a covered pot.
14. Remove the sprouted Vaal from the cloth and now soak them again in enough water, overnight. Next morning, peel all the Vaal and keep aside.
15. Heat oil in a heavy bottomed pan. Add onions and saute till soft and translucent. Add grated coconut and fry till light brown. Now add garlic and ginger and fry for 1-2 minutes. Turn off the heat and let the mixture cool before grinding. Add enough water, few coriander leaves and grind to make smooth coconut paste. Keep coconut paste aside.
16. Heat a saucepan and add oil for tempering. Next add mustard. When the mustard is cracked, add asafoetida and curry leaves and mix well. Add onion and saute till translucent. Next add turmeric, red chilli powder, chopped potatoes and enough water to dip the potato cubes. Mix well. Cover and cook for 5-7 minutes.
17. Now add the peeled sprouted vaal. Mix well and add some more water if necessary, to cook the potatoes and vaal. Stir occasionally. When the potatoes and vaal are well cooked, add the garam masala powder, ground paste of coconut and salt to taste. Make sure that vaal is not half cooked, nor over cooked.
18. Add some water if needed to get a medium consistency gravy. Bring to a boil and then simmer for a few more minutes over low heat. Check the spice taste. Garnish with few chopped coriander leaves. Then switch off the gas.
19. For cooking Rice:- Add water and rice in a cooker. Wait for two whistle on low to medium flame. Take out when pressure is released.
20. Serve Amrakhand, Puri, Alu Vadi, Aloo Matar (dry), Vaal gravy, Rice along with papad, curd or salad and pickles in Lunch veg thali.

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So that is going to wrap this up with this special food Easiest Way to Prepare Award-winning Lunch-Veg Thali. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!