So you is likely to be preparing Veg lunch Thali -2 recipes for your family however this tips may be helpful.
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We hope you got benefit from reading it, now let’s go back to veg lunch thali -2 recipe. To cook veg lunch thali -2 you only need 36 ingredients and 8 steps. Here is how you do it.
The ingredients needed to prepare Veg lunch Thali -2:
- Provide wheat parathas:
- Get wheat flour
- Get oil for moin
- Provide Salt
- Prepare Ghee for roasting
- Take Dry wheat flour for dusting/ rolling
- Prepare Rasa moong:
- Provide moong
- Use oil
- Get cinnamon sticks
- You need cloves
- Use mustard seeds
- Use cummin seeds
- Get turmeric powder
- Take curry leaves
- Provide green chillies chopped into half
- Use red chilli powder
- Provide dhania jeera powder
- Get dry ginger powder
- Take black pepper powder
- Use red dry chillies
- Provide lemon size jaggery/ gur piece
- Get lemon to taste
- Use Salt
- Prepare raw mango-cabbage salad
- Provide shredded cabbage
- You need grated raw mango
- Get finely chopped fresh coriander leaves
- Provide green chilli finely chopped
- Prepare roasted cummin seeds powder
- Take sugar powder
- Get Salt
- You need boiled brown rice:
- Use brown rice
- Take Salt
- Provide To serve–seasonal fruit.. Alphonse mango diced
Instructions to make Veg lunch Thali -2:
- For making wheat parathas..in mixing bowl add mix flour, salt and oil. Mix well and add little water and bind into semi-stiff dough. Keep aside for 1-2 hours. Knead and make 12 equal portions from prepared dough.
- For Rasa moong–Wash and soak moong for 1 hour. Pressure cook with a little salt for 4-5 whistles. As steam escape open the cooker lid. In kadhai add heat oil add cinnamon sticks and cloves,add mustard cummin seeds as splutters add turmeric powder, chopped green chillies, dry red chillies, asafoetida and curry leaves.
- Add boiled moong, red chilli powder, dhania jeera powder, dry ginger powder,black pepper powder, jaggery, lemon juice and salt. Add glass of water. Boil on low flame for 5 minutes.
- To make boiled brown rice– soaked brown rice for 1-2 hours. Pressure cook for 4-5 whistles with salt. Drain and serve.(Tip–To pressure cook both moong and brown rice together in different vessels).
- To prepare raw mango -cabbage salad..Peel if skin from raw mango,and grate it. Wash cabbage with warm water and pat dry it. Shred-it. In mixing bowl add all mentioned ingredients. Mix well and serve.
- At the time of serving prepare Parathas..knead the dough again. Make 12 equal portions. Flatten each. Take one flatten the ball,roll into 2" round thick Puri. On it apply ghee, sprinkle dry wheat flour. Fold in half and fold in half to make a triangular shape. Roll on the sides to make triangular shape paratha.
- Heat iron griddle on it place rolled paratha, roast on both sides with ghee on medium flame. Similarly, prepare all wheat parathas. Serve hot.(Tip..roll out parathas beforehand, roast lightly on both sides, keep aside. At the time of serving roast in ghee to serve hot).
- Serve/Relish Delicious Veg Lunch Thali.
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