Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, punjabi style falahari thali. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Hi Friends, presenting you full Punjabi Thali, it has a Paneer recipe, gulab jamun recipe, dal recipe, Paratha recipe. this Thali Video makes for a perfect special occasion package. Restaurant Style Dal Tadka and Jeera Rice Recipe/ How to make Dal fry at home. Hello All, This video will show you falahari thali.aloo bhaji n moraiyo or samo.its very basic recipe.i am showing the way i make these things.simple n easy.
Punjabi Style Falahari Thali is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Punjabi Style Falahari Thali is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have punjabi style falahari thali using 55 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Punjabi Style Falahari Thali:
- Take For Aloo Parantha
- Make ready 1 cup chestnut flour/singhare ka att a
- Take 1 cup buckwheat flour/kuttu ka ataa
- Prepare 2 tbsp oil for moyan
- Take 1 tbsp oil for roasting the potatoes
- Make ready 1 cup boiled and mashed potatoes
- Take 2 tbsp finely chopped ginger green chillies
- Make ready 1/4 tsp amchur powder
- Make ready Sendha namak accordingly
- Prepare 2 tbsp oil or ghee for roasting the parantha
- Take As needed dry flour for dusting
- Make ready For Jeera Rice
- Make ready 1/2 cup samak Rice, washed and soaked for 15 minutes
- Prepare 1 cup water
- Prepare 1 tbsp ghee
- Take 1 tsp jeera
- Make ready To taste Salt
- Get For Lassi
- Get 1 cup curd
- Make ready 2 tbsp sugar
- Make ready 1/4 cup chilled milk
- Make ready For Tandoori Aloo
- Make ready 250 gms boiled and peeled baby potatoes
- Make ready 2 tbsp hung curd
- Take 1 tbsp ginger green chillies paste
- Get 1 tsp kasoorimethi
- Prepare To taste Salt
- Make ready 1+ 1 tbsp oil
- Prepare For Kesariya Paneer
- Take 100 gms paneer cubes
- Prepare 1 tbsp oil
- Prepare 1 tsp jeera
- Make ready 2 cloves
- Make ready 1 tbsp ginger green chillies paste
- Make ready 2 freshly pureed tomatoes,optional
- Make ready 8-10 strands saffron soaked in a cup of milk
- Take 1 tbsp malai
- Get To taste Salt
- Take Pinch elaichi powder
- Make ready For Pakodi wali kadhi
- Take 1/2 cup singhare ka ataa
- Prepare 1 cup curd
- Take As required Water
- Get To taste Salt
- Make ready 1 tbsp ghee
- Make ready 1 tsp jeera
- Get 2 green chillies
- Take As needed Oil for deep frying
- Get For Kesariya Firni
- Get 250 ml milk
- Make ready 2-3 tbsp samak rice flour
- Prepare 2-3 tbsp sugar
- Take 8-10 strands saffron
- Prepare Pinch elaichi powder
- Prepare 1 piece peanut chikki for garnishing
We serve Thai food with a distinctly Indian. Today's Thali is my version of Punjabi thali, I included all the Punjabi dishes which is our family favorite. Punjabi cuisine has some exotic flavors which have some of the flavors shared from its neighbor Pakistan. Punjabi recipes are most famous. व्रत के लिये सात्विक थाली झटपट बनायें । Vrat ki thali kaise banaye. Связанные видео.
Steps to make Punjabi Style Falahari Thali:
- Heat oil in a pan and saute ginger green chillies, then add potatoes, roast for 5 minutes, until a good aroma comes out, then add salt and amchur powder and mix well, the stuffing is ready, then knead a smooth dough of kuttu, singhare ka atta, oil, salt and water. Make balls from the dough, flatten a little and put some stuffing in the center, seal it properly, dust it with some flour and roll it into a roti. Cook this roti on hot tawa by applying some ghee, until becomes brown
- For jeera rice, heat ghee in a kadai, add jeera, let it splutter then add soaked rice, roast them for 5 minutes, stirring continuously. Now add the water in which the rice were soaked, and salt, mix well. Cover and cook on low heat, until all the water is absorbed and rice is completely cooked.
- In a mixer blend together curd, sugar and milk, lassi is ready
- For Tandoor aloo, in a mixing bowl combine together hung curd, salt, ginger green chillies paste, oil and kasoorimethi, mix well. Add potatoes in this mixture and mix them well, cover and keep it for half an hour. Then heat oil in a pan and add the coated potatoes in it, roast them on low heat,by turning them at regular intervals, until becomes light brown and crispy.
- For Kesariya Paneer, in a kadai heat oil and add jeera and cloves, let them splutter, then add ginger green chillies paste, saute for a minute, then add tomato puree, cook until all the moisture evaporates. Now add malai and cook until it merges well, now add saffron milk. Let the boil comes then add paneer and salt, cook for 5 minutes. Then add elaichi powder, kesariya paneer is ready.
- For Pakodi Wali Kadhi, in a mixing bowl mix together singhare ka ataa and salt, then by adding water little by little make a medium thick batter, mix it nicely until becomes light in weight. In the meantime heat oil for deep frying and drop small pakodis in the hot oil. Fry them, by turning them regularly,on medium heat, until becomes light brown. Keep some batter for making the kadhi, in this add curd and water, mix well.
- Cook the kadhi mixture on medium heat, stirring continuously, until the boil comes. Then make the flame low and cook for 10 minutes. Then add the pakodis in the kadhi, mix well, simmer for 5 minutes more. It is ready.
- For Kesariya Firni, in a heavy bottomed pan cook milk until one boil comes, then add saffron strands and cook on low flame for 5 minutes. Now add rice flour and mix well, so that no lumps remain. Cook on low heat, stirring continuously, until becomes thick. Then add sugar and elaichi powder, mix well, and cook for 5 - 7 minutes more. It is ready to serve. You can serve this hot as well as cold.
- For arranging the thali take earthen utensils like thali, glass and small bowls, take out aloo, paneer, kadhi and firni in bowls, lassi in a glass and rice and paratha pieces in a thali, garnish firni with homemade peanut chikki
Punjabi baingan bharta is easy to make and has a delicious smoky flavor from the roasted eggplant. Serve it with freshly made with hot chapatis. Punjabi baingan ka bharta requires that the eggplant is roasted. This can be done in several different ways. The first is to roast it on a gas cooktop by just.
So that’s going to wrap it up for this special food punjabi style falahari thali recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
