30 Mins Easy Veg Thali

30 Mins Easy Veg Thali

30 Mins
4 Person
10 Mins

30 Mins Easy Veg Thali


Plain Rice


Rice soaked 2 cup

Water 1 litre 



Begin by heating water in a pot.

Once it reaches the boiling point, add the soaked rice.

Cover the pot with a lid and let it come to a boil.

After it starts boiling, remove the lid, reduce the flame to medium-low, and continue cooking the rice.

When the rice is done, strain any excess water and return the rice to the pot.

Cover it again with a lid, turn off the heat, and set it aside for 5-10 minutes.

Rice is now ready to be served.




Tur dal soaked 2 bowl

Water 6 bowls

Salt ½ tbsp

Turmeric powder ½ tsp

Oil 1 tsp

Green chilli 1 pc

Garlic 3 cloves

For tadka:

Ghee 1 ½ tbsp

Jeera 1 tsp

Hing ½ tsp

Garlic chopped 2 tbsp

Red chilli powder 1 tsp



Take a pressure cooker and add soaked rice, water, salt, turmeric powder, oil, green chilli, and garlic. 

Pressure cook it for 1 whistle on high flame and 2 whistles on low flame.

In a separate pan, heat some ghee and add cumin seeds (jeera) and asafoetida (hing). Allow them to crackle.

Next, add chopped garlic to the pan and sauté until it becomes aromatic.

Add red chilli powder to the pan and cook it for a moment.

Transfer this tempering (tadka) over the cooked dal in the pressure cooker.

Cook it for an additional 2-3 minutes, then turn off the flame.

Your dal is now ready to be served.


Liquid paratha


Wheat flour 2 bowls

Salt ½ tsp

Water 3 bowls

Oil 1 tbsp



In a bowl, combine wheat flour, salt, and water, and mix until it forms a thick batter.

Heat a flat pan and pour one ladle of the batter onto it, spreading it into a thin, flat circle.

Once it dries up on one side, flip the paratha and continue cooking until both sides are done.

Apply oil to both sides and transfer it to a plate.

Your liquid paratha is now ready to be served.


Aloo jeera 


Potato boiled & diced 4 pcs

Onion 1 pc

Ghee 1 tbsp

Jeera 1 tsp

Green chilli 2 pcs

Hing ½ tsp

Salt ½ tsp

Turmeric powder ½ tsp

Kitchen king masala ½ tbsp



Heat a pan and add ghee, cumin seeds (jeera), chopped green chilli, and asafoetida (hing). Allow them to crackle.

Next, add thick slices of onion, salt, and turmeric, and sauté them until they become translucent. You can add a small amount of water to prevent the masala from burning.

After that, add diced boiled potatoes and gently toss them in the mixture.

Then, introduce kitchen king masala and a splash of water. Mix everything well.

Aloo jeera is ready to serve.


Rice kheer 


Milk 2 glass 

Rice half done 1 bowl

Sugar 2 ½ tbsp

Green cardamom powder a pinch

Ghee 1 tbsp

Almonds 8-10 pcs

Cashew nuts 8-10 pcs



Begin by heating a pan and adding milk along with partially cooked rice. Cook it together with the milk.

Maintain a medium-low flame and stir the mixture at regular intervals.

Once it thickens to the desired consistency, add sugar and cardamom powder. Mix well.

In another pan, heat ghee and add chopped almonds and cashew nuts. Cook them until they turn a light golden brown.

Transfer these toasted nuts to the kheer and continue to cook.

Your rice kheer is now ready to be served.