Special aamras thali Recipe

Special aamras thali Recipe

30 mins
2-3 people
10 mins

Special aamras thali


For dal

1 cup washed and soaked Tuar dal

1 nos raw mango

1 tsp turmeric powder

1 tsp salt

4 nos cloves crushed garlic

2 nos slit chillies

For tadka

1 tbsp Ghee

1 tsp jeera

1 nos whole red chillies dried

5 cloves garlic 

¼ tsp heeng

1 tsp red chili powder

2 tbsp chopped coriander

1 tsp chopped ginger

1 tsp chopped green chillies.


Boil dal with slices of kairi, turmeric, salt, garlic and slit green chillies.

For tadka

Heat ghee in a pan and add jeera, red chilli whole.

Add chopped garlic, heeng, red chilli powder, chopped coriander

And add tadka to the pan

Finish the dal with chopped ginger and green chillies.

For chawal

1 tbsp oil

2 nos red chillies dried whole

1 tsp mustard seeds

12 nos curry leaves

1 pinch turmeric powder

1 bowl buttermilk

1 tsp salt

1 cup soaked rice


Heat oil in a pan, add whole mustard seeds and allow it to crackle, add whole red chillies.

Add curry leaves and add a pinch of turmeric.

Reduce the flame and add buttermilk, stir it continuously to avoid curdling

When it comes to boil add salt

Add soaked rice and cook on slow flame with lid closed like pulao

Kaddu ki sabzi

2 tbsp mustard oil.

2 nos red chillies dried whole

1 tsp panch phoran ( mustard seeds, kalonji, methi seeds, saunf and jeera equal quantity)

5 cloves garlic

250 grams yellow pumpkin dices

2 nos slit green chillies

1 tsp salt

1 tsp turmeric

½ tsp hing 

1 tsp red chilli powder

1 tsp amchoor powder

2 tbsp chopped coriander


Heat mustard oil in a pan and add whole red chillies,

Add panch phoran and allow it to crackle.

Add chopped garlic and add dices of yellow pumpkin

Add slit green chillies and add sat, turmeric and hing

Cook it with a closed lid on slow heat.

Add little  water and cook  until tender and water dries up.

Add red chillies powder, amchoor powder and finish with chopped coriander

Masale wali poori

Poori stuffing

6 nos soaked red chilies 

6 garlic pods

½ TSP sesame seeds

Poori dough

1 cup atta

¼ cup sooji

¼ tsp salt

¼ tsp turmeric

1 tbsp Oil for moin

Oil for deep frying


Make a paste of all stuffing ingredients

In a bowl mix together atta, sooji, turmeric and salt.

And rub oil into the dough for shortening.

Add water to knead a stiff and pliable dough to allow the dough to rest.

Divide the dough into equal portions and shape it into round peda.

Stuff these pedas with red chilli stuffing and roll it into uniform poories.

Heat oil to medium hot and fry these pooris till crisp

Boondi raita

1 cup yoghurt

2 tbsp cream

1 tsp black salt

1 tsp roasted jeera powder

1 tsp red chilli powder

¼ tsp dried mint leaves

¼ cup boondi

1 tbsp chopped coriander

1 tsp chaat masala


In a bowl mix together all the ingredients and allow it to chilled


3 nos Alphonso mango or 2 nos kesar mango

1 pinch kesar

¼ cup milk

¾ tbsp powdered sugar

¼ tsp cardamom powder

1 pinch ginger powder


Blend together diced mango, kesar, milk and powdered sugar.

Add cardamom powder and ginger powder and mix well allow it to chill

For assembling thali

In a thali place all the ingredients in katori, 

De mold rice on thali

Serve with papad cone, achaar and sliced green salad