
Easy No Onion No Garlic Thali Recipe

45min

4-5 People

25min
Chane moth ki dal
Moong dal puri
Ajwain 1 tsp
Saunf 1 tsp
Coriander seeds 1 tbsp
Jeera ½ tbsp
Chilli Flakes 1 tsp
Moong dal flour 1 ½ cup
Green chilli chopped ½ tsp
Ginger chopped 1 tsp
Hing ½ tsp
Salt ½ tbsp
Turmeric powder 1 tsp
Red chilli powder ½ tsp
Rice flour ¼ cup
Coriander chopped 1 tbsp
Water as required
Oil ½ tbsp
In a mortar pestle, add ajwain, jeera, coriander seeds, saunf, chilli flakes and pound them.
In a flat plate, add moong dal flour, pounded masala, green chilli chopped, chopped ginger, hing, salt, turmeric powder, red chilli powder, rice flour, chopped coriander and mix it.
Add some water and knead it to a semi-hard dough. Divide it into small portions.
Roll it to a flat puri shape circle.
Heat oil in a pan, deep fry those puris until they turn golden brown.
Once done, remove it on a tissue.
Serve hot moong dal puri in a thali.
Chane moth ki dal
Chana dal soaked 1 cup
Moth ki dal ½ cup
Hing 1 tsp
Salt ½ tbsp
Turmeric powder ½ tbsp
Green chilli 1 pc
Ghee 1 tbsp
Jeera ½ tbsp
Dry red chilli 1 pc
Tomato chopped 1 cup
Ginger chopped 1 tbsp
Green chilli chopped 1 tsp
Red chilli powder 1 tsp
Coriander powder ½ tbsp
Garam masala ½ tsp
Kadhai masala ½ tbsp
In a pressure cooker add soaked chana dal, soaked moth ki dal, hing, salt, turmeric powder, green chilli and cook it for 4-5 whistles on medium flame.
Now heat a pan, add ghee, jeera, dry red chilli and let them splutter.
Then add chopped ginger, chopped green chilli and saute.
Then add chopped tomatoes and cook until it gets mashy.
Later add coriander powder, red chilli powder, garam masala, kadhai masala and saute.
Then add this tadka to the pressure cooked dal.
Simmer the dal for 10-15 mins.
Chane moth ki dal is ready to serve.
Paneer Kadai Masala
Jeera ½ tbsp
Black pepper 7-8 pcs
Coriander seeds ½ tbsp
Saunf 1 tsp
Dry red chilli 1 pc
Oil 1 tbsp
Tomatoes 3 pcs
Capsicum 1 pc
Bay leaf 2 pcs
Cinnamon 1 inch
Black cardamom 2 pcs
Green cardamom 2 pcs
Cloves 5-6 pcs
Black pepper 8-9 pcs
Coriander stems 8-9 pcs
Green chilli 1 pc
Cashew 8-9 pcs
Ginger ½ inch
Salt ½ tbsp
Red chilli powder 1 tsp
Turmeric powder 1 tsp
Water as required
Dry red chilli 1 pc
Paneer 250 gms
Capsicum ½ cup
Salt ½ tbsp
Turmeric powder 1 tsp
Red chilli powder ½ tbsp
Kadai masala 2 tbsp
Fresh cream 1 tbsp
Sugar 1 tsp
Kasuri methi 1 tbsp
Coriander chopped 1 tbsp
To make kadai masala, add jeera, coriander seeds, saunf, black pepper, dry red chilli in a mortar pestle. Pound it to a coarse texture and use it further in the recipe.
Heat a pan, add oil, diced tomatoes, diced capsicum, bay leaf, black pepper, green cardamom, black cardamom, cloves, cinnamon, coriander stems, green chilli, cashew nuts, ginger, dry red chilli and saute it.
Then add water and once it boils cover it with a lid. Cook it until tomatoes get mashy.
Once done, transfer it to a mixer grinder and make a fine paste of it.
Now heat a pan, add oil, paneer diamonds and toss them.
Then add capsicum dices and saute.
Add salt, turmeric powder, red chilli powder, kadhai masala and saute them.
Later add the tomato paste and cook it for 4-5 mins on medium low flame.
Then add butter, fresh cream, sugar and cook further.
Lastly add kasoori methi and chopped coriander.
Paneer kadai masala is ready to serve.
Aloo aur gobhi ki sabzi
Ghee 1 tbsp
Jeera ½ tbsp
Hing 1 tsp
Dry red chilli 1 pc
Potato wedges peeled 1 cup
Cauliflower florets ½ cup
Salt ½ tbsp
Turmeric powder 1 tsp
Carrot ½ cup
French beans ½ cup
Tomato chopped ½ cup
Kitchen king masala 1 tsp
Water as required
Dahi ½ cup
Besan 2 tbsp
Salt 1 tsp
Red chilli powder 1 tsp
Turmeric powder ½ tsp
Coriander powder ½ tbsp
Garam masala 1 tsp
Kasoori methi 1 tbsp
Green peas ½ cup
Coriander chopped ½ tbsp
Heat a pan, add ghee, jeera, hing, dry red chilli and let it crackle.
Then add potato wedges, cauliflower florets and saute them.
Then add salt, turmeric powder and saute.
Add chopped carrots, french beans and toss them. Cover it with a lid and cook them on medium-low flame.
On the other side, in a bowl add curd, besan, salt, red chilli powder, turmeric powder, coriander powder, kasoori methi, garam masala and mix together.
Once the veggies are cooked 82%, then add this curd mixture.
Later add kitchen king masala, green peas, chopped coriander and cook it for 5-6 mins.
Aloo gobhi ki sabji is ready to serve.
Cashew & raisins pulav
Ghee 1 tbsp
Cashew nuts 9-10 pcs
Raisins 2 tbsp
Bay leaf 1 pc
Green cardamom 1 pc
Black pepper 6-7 pcs
Cloves 4-5 pcs
Rice soaked 1 cup
Turmeric powder ½ tsp
Salt ½ tbsp
Water 1 ½ cup
In a pan, add ghee, bayleaf, green cardamom, black cardamom, cinnamon, black pepper and let it crackle.
Then add soaked rice and toss it.
Add some turmeric powder, salt, water and cover it with a lid.
Cook it for 10-12 mins on medium-high flame.
Kaju kishmish pulav is ready to serve.
Gajar ki launji
Saunf 1 tsp
Kalonji 1 tsp
Jaggery ½ cup
Black salt ½ tbsp
Red chilli powder 1 tsp
Methi seeds 1 tbsp
Amchur powder ½ tbsp
Hing ½ tsp
Carrot grated ½ cup
In a pan, add water, saunf, kalonji, jaggery and boil it until the jaggery melts.
Then add black salt, red chilli powder, soaked methi seeds, amchur powder, hing and grated carrot and keep it on simmer.
Once it gets thick, remove it in a bowl and set aside.
Gajar ki launji is ready to serve.
Lauki ki kheer
Lauki (peeled & grated) 1 ½ cup
Ghee 1 tbsp
Milk 1 cup
Saffron 8-9 strands
Sugar ½ cup
Cardamom powder 1 tsp
Khoya ¼ cup
Pumpkin seeds 1 tbsp
Raisins 1 tbsp
Heat a pan, add ghee, grated lauki and saute it for 3-4 mins.
Then add milk, sugar, saffron and cook until the milk gets reduced.
Now add khoya, cardamom powder, pumpkin seeds, raisins and cook further.
Once it gets to a thick consistency, remove it on a plate and serve warm