HOMEMADE VEG THALI

Its Ash Wednesday today and Christians start their lent. For those who are turning to Vegeterian, here are some of the Veg recipes that you may want to try.


THALI RECIPES

RASAM
Tomato- 3 big
Water- 4 cups
Salt- as per your taste

Method:
Pressure cook the above for 8 to 10 whistles.
When cool, peel off the skin of the tomatoes. Mash it and place it back on low flame. When it starts boiling,
add 2 to 3 Tspns of Sambhar powder* and mix well

Tempering:
In a pan, add oil and when hot, add ½ Tspn of cumin seeds, a good pinch of hing (asafetida) and 1 dry red chili and a sprig of curry leaves.
Pour this on the tomato gravy and turn of the fire. The Rasam is ready to serve

*Sambhar Powder Recipe:https://www.facebook.com/HomemadeCulinary/photos/a.197601687034897.40725.111104895684577/295670003894731/?type=3&theater

SEMIYA PAYASAM

Ingredients:
Full fat Milk- 500ml
Sugar- ½ cup or as per your taste
Semiya (Vermicelli)- 1/2 cup
Cardamom powder- ½ Tspn
Raisins- 1 Tspn
Cashews- 6 to 8 pcs
Ghee- 1 to 2 Tspns

Method:
In a sauce-pan, add sugar to the milk and place on a medium flame. When starts boiling, add semiya and keep stirring. Now reduce the flame until the semiya’s are completely cooked. Add cardamom powder and turn off the flame
In a small pan, add ghee and when it is hot, add raisins and cashews. When the cashews turn slightly brown turn off the gas and pour this on the payasam.
Note: To make the payasam more richer, you can roast the semiya’s in ghee & add to the milk. Also you may add condensed milk along with the milk.

Sambhar Recipe link:
https://www.facebook.com/HomemadeCulinary/photos/a.111199842341749.8505.111104895684577/310736105721454/?type=3&theater

DAL THADKA

Ingredients:
Thor Dal- ¼ cup
Masoor Dal- ¼ cup
Onion- 1 medium sized chopped
Green Chili- 1 Chopped
Tomato- 1 medium chopped
Ginger- 1 Tspn finely chopped
Turmeric powder- ½ Tspn
Asafoetida( hing)- 1 pinch
Garam masala powder- 1 pinch
Coriander leaves- 2Tspn chopped
Kasuri methi(dry fenugreek leaves) crushed- ½ Tspn
Cooking cream – 1 Tbspn
Salt- as per your taste

Method:
Wash both the dal’s together atleast 3 times
To this, add 2 cups of water and pressure-cook it for 5 to 6 whistles. Ensure that the dal is mushy.
To this cooked lentils, add onions, tomato, green chilies, ginger in medium flame.
Add more water if required. Now add the Turmeric powder, garam masala powder, kasuri methi and salt and cook well.
Add cream, mix well and turn of the flame.
Tempering/tadka:
In a small Tadka pan, add 2 Tbspn of ghee, when hot add ½ Tspn of cumin, 2 to 3 garlic cloves crushed/finely chopped, 2 dry red chili’s, pinch of asafetida and pour this on the dal.
Garnish with coriander leaves.

CLUSTER BEANS
Cluster beans- 250 gms
Potato- 1 medium sized peeled and cut into small pcs
Onion- 1 small finely chopped
Tomato- 1 small chopped
Ginger & Garlic- 1 Tspn finely chopped
Chili powder- 1 Tspn
Turmeric powder- ½ Tspn
Cumin powder- ½ Tspn
Coriander powder- 1 Tspn
Salt to taste
For tempering
Mustard seeds- ½ Tspn
Cumin Seeds- ¼ Tspn
Moong dal- ½ Tspn
Asafoetida (hing)- 1 pinch
Oil- 2Tbspn

Method:
In a vessel, add oil and it is hot, add mustard seeds. When it crackles, add cumin seeds, moong dal , asafetida. Add onions, ginger/garlic and fry for a minute. Add all the powders along with the tomato. Fry till the oil separates. Add cluster beans, mix well and fry for 2 minutes. Add ½ cup of water and salt. Cover the lid and cook it on a low fire till the beans are cooked.