PARAMPARAGAT THALI /TRADITIONAL THALI

Prep Time  : 45 mins
Cooking Time : 60 mins
Serve : 2

TRADITIOMAL THALI OF BIHAR/PARAMPARGAT THALI OF BIHAR




Bihar ke log arhar ki dal chawal our chapati pasand karte hai.Sath me  hai baingan vadi ki subji,aloo gobi ki subji,lauki ki subji,dhania ki chutney,palak ka raita,gajar our mooli ka salad,hari mirch,papad our metha me banaya hai chamcham

Bhaat or steamed rice
Wash the rice and soak for half an hour.
Pressure cook the rice with two cups of water
After three whistles switch off the flame.

Arhar ki dal
INGREDIENTS
Arhar dal/toor dal - 1 cup
Water - 2.5 cup
Salt - to taste
Turmeric powder - 1/4 tsp
For tempering
Finely chopped onion - 1 medium size
Finely chopped tomato - 1 medium size
Finely chopped ginger - 1/4 tsp
Finely chopped green chilly - 1/4 tsp
Finely chopped coriander leaves - 2 tbsp
Red chilly powder - 1/2 tsp
Cumin seeds - 1/4 tsp
Asafoetida - 1/4 tsp
Clarified butter - 2 tbsp

METHOD
Soak toor dal for two hours.
Pressure cook toor dal with salt ,turmeric powder and 2.5 cup of water.
After 3 - 4 whistle turn off the flame.
Heat clarified butter in a pan.
Add asafoetida and cumin seeds to crackle.
Add onion and ginger and saute till transparent.
Add tomato,green chilly and red chilly powder and cook for one to two mins
Baigan vadi ki subji
INGREDIENTS
baingan - 1
Palak 250 gms -
Potatoes - 2
Badhi - 10 nug
Chopped onion - 1
Ginger - 1 inch stick
Garlic cloves chopped - 2 - 3
Chopped green chillies - 2 - 3
Salt - to taste
Oil - 1 tbsp
Turmeric powder - 1/2 tsp
Cumin /jeera seeds - a pinch

METHOD
Wash and clean palak,cut into pieces.
Also wash and cut baingan and potatoes into small pieces.
Blanch it all the vegetables.
Heat oil in a pan,stir fry the badhi till dark brown.
Strain in a paper napkin.
Heat oil in a pan,add cumin seeds to crackle.
Add onion n saute until golden in color'
Add chopped ginger,garlic and green chillies
and turmeric powder n saute for one mins.
Add blanched veggies ,badhi and salt and mix well.
Lauki ki subji
INGREDIENTS
Lauki - 500 gns
Chopped onion - 1 middle size
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Whole red chilly - 1
Cumin seeds - 1/4 tsp
Fenugreek seeds - a pinch
Salt - to taste
Oil - 2 tbsp

METHOD
Peel and chop /lauki in diced.
Heat oil in a pan.
Add cumin seeds,fenugreek seeds and whole red chilly to crackle.
Add onion and ginger garlic paste and saute till light brown.
Add lauki and turmeric powder and mix well.
Then cover it and simmer the flame till the veggies are cooked.
Add salt and saute for 5 - 6 mins.
When water get absorb in the lauki turn off the flame.
Aloo gobi our matar ki subji
INGREDIENTS
Cauli flower or gobi - 1/2 kg florets
Potato or aloo - 6
Matar or peas - 1/2 cup
Chopped onion - 1
Chopped green chillies - 2
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Red chilli powder - 1 tsp
Ginger garlic paste - 1 tsp
Chopped tomato - 1
Oil - 2 tbsp
Cumin seeds - a pinch
Garam masala - a pinch
Salt - to taste
Chopped coriander leaves - 1 tbsp

METHOD
Firstly chop all the veggies and wash it.Heat oil in a pan fry the cauliflower and strain in a paper napkin.
Again heat oil in a pan add cumin seeds to crackle.Add onion and fry till light brown.Add ginger ,garlic paste,all the spices and tomato and add some water n saute for 4-5 minutes in medium flame.
Fry the spices till oil starts to leave the sides.Add cauli flower pieces, potato and peas and stir
fry. .Add 1 cup of water, salt and green chillies for gravey and boil it.
Then cover with a lid and simmer the gas till the veggies are cooked.
Palak raita
INGREDIENTS
Palak - 250 gms
Curd - 1 cup
Black salt - 1/2 tsp
Roasted cumin powder - 1/2 tsp
Sugar - a pinch

METHOD
Wash and clean the palak.Cut into pieces.Boil in a pressure cooker.Once cooled,open the lid.Drain water and mash it.Keep aside.
Beat the curd.Sprinkle the black salt,roasted cumin powder and sugar.
Add mashed palak leaves.
Dhania chutney
INGREDIENTS
Chopped green garlic - 1 bowl
Chopped coriander leaves - 1/2 bowl
Chopped green chilly - 4 - 5
Lemon juice - 1 tsp
Mustard oil - 3 - 4 drops
Salt - t0 taste

METHOD
Wash and chop the green garlic,green coriander leaves and green chilly.
In a blender add all the ingredients except oil and blend it.
To make a smooth consistency.
Add mustard oil and mix well
Deep fry the papad
Chop the carrot and mooli
Chamcham
INGREDIENTS
Milk - 5 cup
Water - 3 cup
Sugar - 2 cup very well.
And
Lemon juice - 2 tbsp
Cardamom powder - 1/4 tsp
Chopped almonds - 2 tbsp

METHOD
Boil milk in a heavy bottom vessel
Once boiled switch off the gas.
Add lemon juice and cover the milk.
After few mins.milk is fully curdled.
Strain this milk in a muslin cloth and wash in fresh water for 2 - 3 times.
Hung the paneer in muslin cloth for half an hour.
Now we got soft paneer / cottage cheese very well.
And make a soft and smooth dough.
Divide the dough in equal size balls.
Roll each ball between your palms.
Shape each ball to flat patties of medium thickness.
All the balls are made in the same way.
Now we take pressure cooker.
Add two cup of sugar,three cup of water,cardamom powder and also add paneer/cottage cheese balls.
Steam it for 15 mins.
When cooker release the whistle simmer for ten mins.
Once cooled,we open the lid.
Chumchum should be floating on the sugar syrup and its size should be double.
Garnish with almonds.
Chapati
INGREDIENTS
Wheat flour - 1 cup
Water - 1/2 cup

METHOD
Take a wheat flour,.
Make a soft dough with the help of little water.
Cover with muslin cloth and keep aside for 30 mins.
Divide the dough into lemon size balls.
Now roll this using rolling pin to make thin roti.
Heat tawa and make chapati