Vaishali Tripathi - Traditional Indian Thali

Notion Press 5 Muthu Kalathy Street, Triplicane, Chennai - 600 005 First Published by Notion Press 2015 Copyright Vaishali Tripathi 2015 All Rights Reserved. ISBN: 978-93-84391-78-2 This book has been published in good faith that the work of the author is original. All efforts have been taken to make the material error-free. However, the author and the publisher disclaim the responsibility. No part of this book may be used, reproduced in any manner whatsoever without
written permission from the author, except in the case of brief quotations embodied in critical articles and reviews. D. D.

Tiwari, & seek their blessings. Special thanks to my Loving Husband Mr Kamlesh Tripathi who has helped me to come up with this book. DRY VEGETABLES 1. Sev-Gaathia Nu Saag [Fried Spice Crispy ] Ingredients 2 Cup Sev or Gaathia 1/2 Tsp Red Chilli Pd 1/2 Tsp Cumin Seeds 1/4 Tsp Garam Masala 1/2 Tsp Sugar A Pinch of Asafoetida 1/4 Tsp Dry Mango Pd 1/4 Tsp Coriander Pd 2 Tbsp Oil Salt to taste A few Coriander Leaves Method 1. Heat oil in a pan, add cumin seeds, asafoetida, add all masala, stir well in slow flame. 2.

Add sugar & salt, stir to dissolve, add sev, mix well, garnish with chopped coriander leaves. 2. Tindora Nu Saag [spicy ivygourd] Ingredients Ivy Gourd 250 Gm [Tindora] 2 Tbsp Jaggery 1 Tbsp Chana Dal 1 Tbsp Sesame Seeds 1 Tsp Mustard Seeds A Pinch of Hing 1/2 Tsp Turmeric Pd 4 Dry Red Chillies 1 Tbsp Coriander Pd 2 Tbsp Oil Salt to taste Method 1. Wash & cut ivy gourd into long shape. 2. 3. 3.

Add all masala, ivy gourd, stir well, cook in medium flame. 4. Now add jaggery, salt, mix well, cook till vegetables are tender. 3. Sambharia Bhindi [Spicy ladies finger] Ingredients 250 Gm Ladies Finger [Bhindi] 4 Tbsp Curd 1 Tsp Green Chilli-Ginger Paste 1/2 Tsp Cumin Pd 1/2 Tsp Coriander Pd 1/2 Tsp Red Chilli Pd 4 Tbsp Grated Coconut 1/2 Cup Coriander Leaves Chopped Salt & Sugar to taste Oil for deep frying Method 1. 2. 2.

In a bowl, mix all masala, except curd & oil, mix well. 3. Stuff each bhindi with this mixture. 4. Heat oil, deep fry stuffed bhindi till they turn soft, keep aside. 5.

In a separate pan, add curd & fried bhindi, cook in a slow flame for 5-6 minutes. Add salt, mix well, cook for 2 minutes more. 4. Kobinu Saag [Spicy cabbage in Guajarati style] Ingredients 500 Gm Cabbage, Finely Shredded 1 Cup Fresh Peas 2 Tbsp Oil 1 Tsp Mustard Seeds 4 Green Chillies Slit 1/4 Tsp Turmeric Pd Salt to taste 1 Tsp Sugar 3 Tbsp Grated Coconut Method 1. Heat oil in a kadai, add mustard seeds, green chillies. 2.

Add cabbage, peas, turmeric pd, mix well. 3. Now add salt & sugar, mix well, cook on a low flame for 10 minutes. 4. Now add the coconut, mix well, serve hot. 2.

Gravy Vegetable 1. Surati Uondhiyu [Surati style stuffed vegetable] Ingredients Yam 3-4 Potatoes 5-6 Sweet Potatoes 3-4 Small Brinjal 5-6 Ripe Rajeli Bananas 3 Pieces 1/2 Coconut 1 Bunch Coriander Leaves 8-10 Flacks Garlic Double Beans[Paapadi] 120 Gm 120 Gm Field Beans 2 Tsp Sugar A Pinch of Soda-Bi-Carb A Pinch of Hing 5-6 Green Chillies 1 Pieces Ginger 120 Ml Gingely Oil Salt to taste For Muthias 1 Bunch of Fenugreek Leaves [Methi] A Pinch of Turmeric 2 Cup Gram Flour 2 Tsp Chilli Pd Salt to taste Method For Muthias 1. Clean methi leaves, sprinkle with salt, set aside. 2. Mix salt, a pinch of turmeric, chilli powder, a little oil, methi & gram flour. 3.

Add water little by little to form a stiff paste. 4. Make balls of this paste, fry till golden brown & set aside. For Vegetable 1. Peel yam, potatoes & sweet potatoes, cut yam & sweet potatoes into cube size. 2.

Remove stems from brinjal, cut bananas into 2 pieces each without removing skin. 3. Slit potatoes, brinjal, bananas into quartes size. 4. Clean double beans. 5.

Mix together grated coconut, chopped coriander & hing, mix well. 6. Divide into 3 portion, stuff brinjal, potatoes, & bananas with 2 portion. 7. Smear yam & sweet potatoes with remaining third. 8.

Heat oil in a heavy bottom, add spices, fry well, add 1 tsp ajwain. 9. Add 300 ml of water, when it is come to boil, add double beans, field beans & a pinch of soda, cook for a few minutes. 10. Add stuffed brinjal, cook for 10 minutes, add potatoes, sweet potatoes, & yam cube. 11.

When it is cook done, add fried muthias, stuffed bananas, cook till done. 2. Muthiya Nu Saag [Fried spice crispy] Ingredients 2 Cup Methi Leaves Finely Chopped 1 1/2 Cup Maida [Wholemeal Flour] 1 1/2 Cup Gram Flour 2-3 Green Chillies Chopped 1 Tsp Ginger Paste 1/2 Tsp Garam Masala 1/2 Tsp Turmeric Pd A Pinch of Soda-Bi-Carb 3-4 Tbsp Oil 3 Tsp Sugar 1 Lime Juice 1/2 Tsp Carom Seeds [Ajwain] 1/2 Tsp Mustard Seeds A Pinch of Hing 2-3 Cup Water Method 1. Mix the methi with salt, set aside for 10 minutes, squeeze out the water. 2. lime juice, garam masala, turmeric, soda, salt, mix well, knead into a soft dough. 3. 3.

Divide the dough into 20 balls, flatten slightly to form the muthias, set aside. 4. Heat the oil in pan, add ajwain, rai, hing. 5. Add muthias & water, cover & cook in slow flame for 10-15 minutes. 3.

Vengan Batata Nu Saag [Spicy brinjal & potatoes] Ingredients 4 Brinjal 4 Medium Size Potatoes 4 Medium Size Tomatoes 3 Dry Red Chillies 1/2 Tsp Red Chilli Pd 1 Tsp Turmeric Pd 1 Tsp Coriander Pd 1 Tsp Cumin Pd 1 Tsp Garam Masala 4-5 Tbsp Oil 3 Cup Water Salt & Sugar to taste 1 Tsp Mix Whole Spices Coriander Leaves to garnish Method 1. Clean, wash & slice brinjal, peel & slice potatoes, slice tomatoes. 2. Heat oil, add dry red chillies, whole spices, tomatoes, fry well. 3. 4. 4.

Pour water, cover & cook in medium flame, cook till vegetable are tender, & gravy is thick. 5. Sprinkle coriander leaves before serving. 4. Dudhi Ne Chana Dal [Bottle gourd in gram] Ingredients 1 Tbsp Oil 1/2 Tsp Mustard Seeds 500 Gm Bottle Gourd, Diced 1/4 Cup Chana Dal, Soaked In Water For 2 Hr, Drained 2 Tomatoes, Finely Chopped 1/4 Tsp Turmeric Pd 2 Tsp Jaggery, Grated 1/2 Tsp Chilli Pd 2 Cup Water Coriander Leaves, Chopped Salt to taste Method 1. 2. 2.

Fry for 5 minutes, add water, simmer for 30 minutes. 3. Garnish with coriander leaves. 3. Dals 1. Lachko Dal [Thick gram curry] Ingredients 2 Cup Yellow Moong Dal 1/2 Tsp Turmeric Pd 1/2 Tsp Hing 3 Tbsp Ghee 1 Tsp Cumin Seeds 1 Tsp Red Chilli Pd 5 Cup Water Salt to taste Method 1.

Clean & wash dal, cook in pressure cooker with hing, turmeric & salt with 2 whistle on high flame. 2. Heat pan, add ghee, add red chilli pd, cumin, dal, stir well till dal becomes too thick, garnish with coriander leaves. 2. Trevti Dal [Spicy mixed lentil]