The King's Thali
Introduction: The King's Thali
Namaste People!
I have grown up eating vegetables and fruits more than any meat in my entire life. So much so that I love vegetarian dishes more than non-veg. So for this challenge, I would like to incorporate everything I love about Indian cuisine under one heading by making the colorful and nutritious ‘King's Thali’. As the name suggests Thali was a platter served to Indian Kings in the ancient and medieval times. And still it's a prominent thing in Indian households. A Thali is a complete meal served on a single plate, from starters to desert. It's the product of several age-old aspects related to the Indian Culture. For example, the concept of balanced nutritious meals, an interest in the varieties of flavors, and the need for portion control to avoid overeating.
A traditional Indian Thali consists of 5-30 or more dishes. It is served in small bowls and small quantities in metal cutleries. It mainly comprises of a variety of starter traditional snacks, flatbread/rice, vegetables, lentils, chutney, and dessert, followed by a refreshing drink. It is often served to guests and is a must at Indian weddings.
But, I decided to keep my Thali minimalistic yet royal. All the dishes that I'll make will contain some fruits or vegetables.
Here is the list of dishes I’ll be making:
* Vegetable Diwani Kadhai (Main Course): Dish made of Mixed Vegetables
* Pink Beetroot Puri (Deep-fried dough made of beetroots and wheat): Flatbread
* Mint Coriander Chutney : Dip/ Chutney
* Carrot Halwa (Dessert made of Carrots and Milk): Dessert
* Mango Lassi (Mango and Yoghurt drink): Drink
Hope your taste buds get excited enough to savor the flavors and the wholesomeness :)
Supplies
UTENSILS REQUIRED FOR THALI PREP
You can match the numbers of the given list with their respective images attached in the picture above for your reference.
1. Wok or Deep Frying Pan or Kadhai
2. Vessel to boil water
3. Ladle or Spatula to stir and mix
4. Slotted Spatula or Slotted Ladle for frying
5. 863
Flat Spatula to mix and stir
6. Grinder/Food Processor/Mixer
7. Grater
8. Knife to cut vegetables and fruits
9. Peeler to peel vegetables and fruits
10. Rolling Board & Pin to roll the dough
11. Spoon
12. Bowl - medium size
13. Bowl - Small Size
14. Plate - Medium Size
15. Plate - Large Size for final plating
16. Glass - to serve the mango lassi
17. A small cylindrical mold or container to shape the carrot halwa while serving.
18. A drinking straw
1. INGREDIENTS FOR VEGETABLE DIWANI KADHAI
For base gravy
Ingredients:
• Oil - 5-6 tbsp
• Onions - 2-3 medium size (sliced)
• Cashew nuts - 7-8 nos.
• Almonds - 7-8 nos.
• Tomatoes - 2-3 medium size (quarters)
• Ginger - 1 inch
• Garlic - 4-5 cloves
• Dry red chillies - 1-3 nos.
• Salt to taste
• Green chillies - 2 nos.
• Water - 250 ml
For half cooked veggies
Ingredients:
• Cauliflower - 1 cup (florets)
• Turmeric - ¼ tsp
• Salt a pinch
• Carrots - ¼ cup
• Green peas - 1 cup
• French beans - ¼ cup
• 2 cups of water
For making the main dish
Ingredients:
• Vegetable/refined Oil - 2 tbsps
• Garlic - 3 tbsp (chopped)
• Green chillies - 2-3 nos. (chopped)
Whole spices:
• Cinnamon Stick -1 inch
• Bay leaves - 2 nos.
• Green Cardamom - 2 nos.
• Cloves - 2-3 nos.
• Black peppercorns - 7-8 nos.
Powdered spices:
• Red chilly powder - 2 tbsp
• Coriander powder - 1 tbsp
• Cumin powder -1 tsp
• Blended base gravy
• Hot water as required
• Half cooked veggies
• Fresh cream - ⅓ cup
• Garam masala powder - 1 tsp
• Dry fenugreek leaves - 1 tsp
• Fresh coriander leaves (chopped)
• Peas - 1 cup
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