Thali means platter. This platter is special because it has all the dishes served on festivals. This particular is for Navmi (last day of Navratra). This food is offered to Goddess and then to nine little girls. The compulsory dishes for the offering are Halwa (Pudding), Puri (Fried Indian flat bread) and Kala chana (Black gram). Rest of the menu is optional.
I have already posted the recipes for Halwa(Pudding), Kala Chana, Khaman Dhokla and Shahi Kheer.
Link for Aata Halwa or Pudding recipe:
Link for Kala Chana recipe:
Note: But for this special festival navratri menu, avoid using onions and garlic in the food.
Link for Khaman-Dhokla recipe:
Link for Shahi Kheer recipe:
Methi paratha is a great source of nutritious elements. Methi has antidiabetic medicinal value for type-1 and type-2 diabeties. Aside its nutritional and medicinal benefits, methi parathas are great for breakfast, travelling, picnics or just snacking with pickles anytime.
Approx. 8 Methi parathas
- Whole wheat flour – 2 cups
- Besan (gram flour) – 2 tbsp
- Fresh methi or Fenugreek leaves – 2 bunches
- Ginger-garlic paste – 1 tsp
- Yogurt (dahi) – 2 tablespoon
- Oil – 4 tsp
- Chaat masala – 2 tspAjwain – 1/4 teaspoon
- Jeera (Cumin) seeds – 1 tsp
- Green chilies – 2 finely chopped
- Garam Masala Powder – 1/4 tsp
- Salt to taste
- Clean methi leaves thoroughly.
- Finely chop methi leaves and keep aside.
- In a large bowl, combine whole wheat flour, besan, chopped methi leaves, chopped green chilies, yogurt, ginger-garlic paste, all the dry spices and salt. Mix well.
- Knead soft dough of the above mixture, adding little water at a time. Keep the dough aside for half hour.
- Divide the dough into small balls of suitable size and roll it out.
- Cook these parathas on the medium hot griddle. Turn them over to cook evenly in golden color on both sides. Apply little ghee/oil on each side and cook more for 30 seconds.
Serve garma garam Methi paratha with raita (flavored yogurt) on the side.
Paneer Pasanda is Indian cottage cheese in mild gravy. It has unique flavor of fenugreek leaves.
For Paneer pasanda : Approx. 6 servings
For sauce or gravy:
- Onion – 1 (pureed)
- Tomato puree – 1 cups
- Ginger paste – 1 tbsp
- Garlic paste – 1 tbsp
- Paneer – 2 tbsp grated
- Cashew nuts – 1/4 cup tbsp powdered
- Green chili – 1 tsp (finely chopped) [OPTIONAL]
- Heavy cream – 3/4 cup
- Olive oil – 1 tbsp
- Butter – 1 tbsp
- Sugar/Honey – 2 tsp
- Whole garam masala – 1 tbsp
- Cumin – 1 tsp
- Turmeric Powder – 1/2 tsp
- Red chili powder – 1/2 tsp
- Coriander powder – 1/2 tsp
- Garam masala powder – 1/2 tsp
- Tandoori masala – 1/4 tsp
- Dry Fenugreek leaves(kasoori methi) – 2 tsp
- Salt as per taste
- Cut paneer in 1X1 inch cubes. Put them in boiling water for 3-4 minutes. Drain, add some salt and tandoori masala on paneer pieces and keep aside for at least 20 minutes.
- Very lightly shallow fry paneer cubes in 1 tbsp of oil. Keep aside.
- Heat olive oil in a pan. Add whole garam masala. Let it crackle. Add cumin to it. Then add pureed onions and saute them, till turns light golden. Add ginger paste, garlic paste and chopped green chilies (optional). Cook for 2 minutes.
- Add tomato puree, turmeric powder, red chili powder, coriander powder, garam masala powder and salt.
- Add grated paneer and cashew nut powder to the gravy. Bring it to a boil. Reduce heat and simmer for 10 minutes. Add honey to it. Stir in heavy cream and simmer for 10-15 minutes.
- Add paneer pieces to the gravy. Simmer for another 5 minutes.
- Add kasoori methi and mix well. Paneer pasanda is ready to be served.
Enjoy with fresh naan, paratha or steamed basmati rice.
A big Thanks to all my readers! I would like to share the joy of celebrating a great milestone with you all. The blog hits 100,000 views! Yes, and with all fairness it doesn’t count my own visits to the blog :-).
Thanks for being with me for last two years. This month, I’ll be celebrating blog’s Second Anniversary as well. This wouldn’t have been possible without you. Hope to get your support in the future too.
I’ll continue bringing vegetarian delights to you each week. Thanks again!
For Chana dal Lauki: [6 servings approx.]
Chana dal (Split yellow) – 3/4 cup
Lauki (Bottle guard) – 1
Whole garam masala – 1 tbsp
Red chili powder – 1 tsp
Turmeric powder -1/2 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Kasoori Methi -1/2 tbsp
Wet Ingredients for tadka:
Onion -1/2 (finely chopped)
Tomatoes -1 cup (finely chopped)
Ginger – 1 tbsp (finely chopped)
Garlic – 1 tbsp (finely chopped)
Green chili -1 tsp (finely chopped) [Optional]
Olive oil – 2 tbsp
Salt as per taste
- Wash dry chana dal a couple of times. Keep aside.
- Peel and cut Bottle guard (Lauki) in medium size cubes and keep aside.
- Pressure cook it with turmeric powder, salt and 2.5 cups of water for 10 minutes on medium heat.
- Now open the pressure cooker (when all the pressure is released), and add cut bottle guard (lauki) to it.
- Pressure cook the above for 10 more minutes.
- For tadka, heat olive oil in a pan. Add whole garam masala. Let it crackle. Then add chopped onions and sauté it, till turns light golden. Add ginger, garlic and chopped green chilies (optional). Cook for 2 minutes.
- Add chopped tomatoes, red chili powder, garam masala powder, coriander powder in the gravy and let it simmer for 5-6 minutes on medium-low heat.
- Add the tadka to the cooked chanadal lauki and add 1/2 cup water and simmer it on low heat 4-5 minutes.
- Finally, add kasoori methi and let it simmer for 2 more minutes.
Garnish the Chana dal Lauki with freshly chopped cilantro and serve with halved lemons.
Enjoy with fresh naan, paratha or steamed basmati rice.