Good wishes for a joyous Vijayadashmi! May Goddess Durga grant all your wishes and bless you with good health, success and happiness.🙏🌹
May Lord Rama shower you and your family with his blessings and may you always keep sharing love and happiness! Happy Vijaya Dashami to you all.🙏🌹
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💝🎉Festive Thali to celebrate Dussehra and Vijayadashami 💝🎉
1. Caramelized Basundi
2. Potato Bhaji
3. Chavli (Lobia) bhaji
4. Dal
5. Rice
6. Puri
7. Homemade Fritters
8. Store bought Jackfruit papad
RECIPE FOR DAL
Ingredients:
· Toor dal (Pigeon pea) – ¾ cup
. Moong dal - handful
· Turmeric powder- 1/4 tsp
· Salt to taste
· Ghee - 1 tbsp
· Mustard seeds - ½ tsp
· Cumin seeds - ½ tsp
. Ginger - ½ inch (finely chopped)
· Green chilies - 1-2 (slit)
. Sprig of curry leaves
· Hing- a pinch
· Tomato - 1 small one (cut into small dice)
. Grated coconut - 1 tbsp (optional)
. Coriander leaves for garnishing
Method:
· Wash & soak the toor dal & moong dal for 10-15 mins
· Now pressure cook the dal for 3 whistles.
. Once the cooker depressurizes whisk the dal well and add turmeric powder & salt.
· Heat a small pan, add ghee and allow it to heat.
· Add mustard seeds, allow it to crackle. .Now add cumin seeds, chopped ginger, slit green chillies, curry leaves & hing/asafoetida. Sauté for a minute.
· Now pour the whisked dal and give good mix. Allow it to boil.
· Now add tomatoes and grated coconut.
· Let it boil for 2-3 mins, add chopped coriander leaves and turn off the flame.
· Dal is ready to be served with hot steamed rice or roti or chapati.
RECIPE FOR PURI AND POTATO BHAJI
For Puri:
· Wheat flour – 2 cups
· Maida – ½ cup
· Powdered Sugar – ½ tsp
· Salt – ½ tsp
· Ghee – 1 tbsp
· Water
· Oil for frying
For Potato Bhaji:
· Potatoes – 1 kg (boiled, peeled and cubed)
· Oil – 2 tbsp
· Mustard seeds – 1 tsp
· Cumin seeds – 1 tsp
· Asafoetida (Hing) – ¼ tsp
· Green chillies – 4-5 (finely chopped)
· Ginger – 1 inch (finely chopped)
· Few curry leaves
· Onion – 3 medium sized (diced) (optional) I did not add it as it was my Festival meal.
· Turmeric powder – ¼ tsp
· Lemon juice – 1 tsp
· Sugar – ½ tsp
· Salt
· Coriander leaves (finely chopped)
Method:
For Puri:
· Mix the wheat flour, maida, powdered sugar and salt together and knead to a hard dough with the required amount of water to make the puri dough.
· Add ghee to the dough and knead it again. Let it rest for 10-15 mins.
· Heat the oil in a kadai.
· Make small balls of the dough, with the help of a rolling pin, roll a little thick puri around 3” in diameter.
· Deep fry these puris in hot oil until slightly brown and fluffed up.
· Serve hot with potato bhaji.
For Potato Bhaji:
· Heat oil and add mustard seeds, cumin seeds and asafoetida.
· Once the mustard seeds crackle, add chillies, ginger, curry leaves.
· Now add onions and fry it till it is translucent.
· Add the boiled and cubed potatoes, turmeric and salt. Give a good mix.
· Add the lemon juice, sugar and stir again.
· Cook for 5 minutes on a low flame stirring occasionally and see that the potatoes do not get burnt.
· Garnish with freshly chopped coriander leaves and serve with hot puris.
RECIPE FOR CARAMELIZED BASUNDI
Ingredients:
· Full fat milk – 1 litre
· Slivered nuts (Almonds, Cashew nuts & Pistachios) – 1.5 tbsp
· Almonds, Cashew nuts & Pistachios – 2 tbsp (paste made using milk)
· Chironji (charoli) – 1 tbsp (optional)
· Sugar – ¾ cup + 2 tbsp for caramelizing
· Saffron strands – 1 pinch
· Cardamom & nutmeg powder – ½ tsp
· Dried rose petals (for garnishing)
Method:
· Add milk to a non-stick heavy-bottomed and wide pan. Choosing a wide pan makes the cooking process a little faster.
· Heat on medium-high heat until it comes to a boil. Keep stirring while heating to avoid the milk from scorching at the bottom of the pan.
· Keep stirring at regular intervals, reduce the heat to medium-low. Don’t let cream (malai) layer form on top of the milk for a creamy basundi.
· Add the almond, cashew and pistachios paste. This will help to thicken the milk a little faster.
· Cook for 1 to 1-½ hours until it is reduced to more than half and is thickened and creamy.
· Once the milk is thick and creamy, add slivered nuts, sugar, cardamom & nutmeg powder to the pan and cook for few minutes until the sugar is dissolved.
· Check for sugar and add more if required.
. Take a small kadai add little water and add 2 tbsp sugar, allow it to caramelize. Once it's caramelized slowly pour this in the milk. Be careful the milk may splash a little as the caramelized sugar is very hot.
. Cook for another minute. Add saffron strands and give a good mix.
· Turn off the flame and cover it with a lid to avoid the formation of cream on top.
· Serve it hot, warm, or chilled. Garnish with more slivered nuts and dry rose petals.
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