How to Prepare Any-night-of-the-week Priya's special Thali!

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The ingredients needed to make Priya's special Thali!:

1. Take 1/2 cup basmathi rice
2. Take 1/2 cup green peas
3. Take 1 small piece cinnamon
4. Get 2 green chilli
5. Get 1/2 tsp oil
6. Prepare 1 tsp ghee
7. Get 1 cup water
8. Get Salt to taste,1 tsp cashew
9. Get For bendi fry:
10. Get 2 tsp oil
11. Prepare 250 grms bendi
12. Make ready 1 onion chopped
13. Get 1 tsp coriander powder 1tsp cumin powder
14. Take 5-6 green chillies
15. Make ready 1/2 tsp turmeric powder, 1tsp dry mango powder
16. Get 1/2 garam masala
17. Prepare 2 tsp coriander leaves
18. Make ready Dal palak:-
19. Get 1/2 cup moong dal
20. Make ready 2 cups water
21. Take 1/4 tsp turmeric powder
22. Prepare 1 tsp oil
23. Take 1/4 muster seeds
24. Make ready 1/4 cumin seeds
25. Prepare 4 dry red chillies
26. Prepare 1/4 tsp hing
27. Take 1 onion
28. Get 5 garlic cloves, 1 tomato
29. Prepare 1 tsp salt
30. Prepare 1 tsp coriander powder
31. Prepare 1 cup palak chopped
32. Make ready Chana masala:-
33. Take 3 tsp oil
34. Get 1 onion
35. Get 1 tsp cumin
36. Prepare 1 tsp salt
37. Prepare 1 tsp ginger garlic paste
38. Prepare 1 tsp coriander
39. Take 3 green chillies
40. Get 1 tsp chilli powder
41. Get 1 tsp turmeric
42. Take 2 tomatoes
43. Prepare 1 tsp garam masala

A comprehensive thali recipe collection with Butter chicken, Paneer Masala, Aloo Matar Sabzi, Tadka Daal, lassi, Sooji ka halwa and garlic chutney. Mixed fruit custard PS: Today's special is Dal Makhni. The authentic Andhra Thali has a minimum of two varieties of chutney which is generally served with hot rice and ghee or with Ragi Sankati (Ragi Mudde). To my surprise, I have seen people still using a Mortar and Pestle to prepare Pachadi and even I believe that dishes made out of mortar and pestle enhance the taste and gives a delicious flavor.

Instructions to make Priya's special Thali!:

1. Wash long grain rice in water for 3 times, soak in water for 15mnts,after 15mnts, drain the excess water from the rice
2. Heat the oil and ghee in pan together over medium flame. Add cinnamon and green chilli
3. Saute for approx 1-2 minutes, mix well and saute for 1-2 minutes
4. Add soked rice and green peas,mix well and saute for 1-2 minutes, add 1 cup water and salt.mix well and bring mixure to boil, cook it for 10 minutes, after 10mnts turn if the flame..garnish with fried cashew.
5. Bendi fry recipe:- heat 3 tbsp oil in a thick bottomed shallow frying pan. add the sliced onions. - saute them till they start turning light brown. - now add 1add 1/2 tsp turmeric powder, green chilli, ½ tsp coriander powder, ½ tsp cumin and 1/2 tsp dry mango powder.mix the spices with the rest of the onion masala. saute this mixture till the you see oil releasing from the sides. - now add the chopped bhindi/okra. season with salt. stir very well.
6. Cover the pan with a tight fitting lid and cook the sabji on a low flame or sim. - do check after 4 to 5 minutes a couple of times. cook the bhindi fry on a low flame till the bhindi is done.once the bhindi fry is done, add 1/2 tsp garam masala powder stir well.
7. Dal palak:-Boil the dal with water and a little turmeric for 4 whistles in a pressure cooker. Wait for the pressure to release naturally. Set aside. - Heat oil in a pan and add in the mustard seeds, cumin seeds, dry red chillies and asafoetida (hing). Let the mustard seeds splutter.
8. Add in the finely chopped onion and garlic. Saute till the onions are slightly brown and the garlic is browned as well. - Once the onions are slightly brown Add in the salt at this stage. Add the coriander powder.
9. Add in the chopped palak and saute for 2-3 minutes until the palak is wilted and cooked well. - Add in the cooked dal and simmer for a couple of minutes. If the curry is very thick, dilute with little hot water.
10. Chana masala:-Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and 1/4 tsp salt. - Add garlic, ginger, cilantro, and green chilies Then, add to the pan with the onions. - Next add ground coriander, chilli powder, and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.
11. Next add pureed tomatoes and chickpeas and remaining 1/2 tsp salt. If the mixture looks a little too thick, add up to 1 cup water if You’re looking for a semi-thick soup - Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.
12. Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving.garnish with Fresh cilantro.

The authentic Andhra Thali has a minimum of two varieties of chutney which is generally served with hot rice and ghee or with Ragi Sankati (Ragi Mudde). To my surprise, I have seen people still using a Mortar and Pestle to prepare Pachadi and even I believe that dishes made out of mortar and pestle enhance the taste and gives a delicious flavor. Here's what I made for my "South Indian Thali" - The dishes in this South Indian Thali are - Rice - Cook any kind of rice you like the way you want. I love simple Ponni white rice. Sambar / Kulambu - A delicious soup-like dish made with lentils.

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