Kathiyawadi Thali Recipe
Kathiyawadi thali recipe
Table of content
Lasaniya bataka ( Lahsun wale aloo )
Complete Kathiyawadi Thali
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Dishes change with the seasonal availability of vegetables. In summer, when mangoes are ripe and widely available in the market, for example, keri no rasa (fresh mango pulp) is often an integral part of the meal. The spices used also vary according to the season. Garam masala and its constituent spices are less commonly used in summer.
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Kathiyawadi Thali
Lasaniya Bataka
Ingredients:-
¾ tsp red chili powder
coriander leaves
salt to taste
boil 600-gram potatoes for 3 whistles and then apply cuts on it using a fork
Soak 6 to 7 Kashmiri red chili in water for half an hour
Add 1 small bowl of garlic cloves in a mixer jar
Add some water and Kashmiri red chilies in it and make its paste
Add 1 bowl of oil to a rice pot
Add boiled potatoes to it and fry potatoes till it turns light pink.
Stir the potatoes occasionally
Add 1/2 tsp chaat masala, 1/2 tsp red chili powder, 1/2 tsp garam masala, and Stir it well. Cook it for 2 to 3 minutes and then take it out
In the same vessel add 2 dry red chilies, 1/2 tsp Hing powder, 2 bay leaves, 5 finely chopped onions to it, and Stir it well.
Cook it for 5 to 7 minutes until the color turns light pink.
Add the paste of red chilies and garlic made previously.
Put the tomato puree of 10 tomatoes in it
Add ¾ tsp red chili powder, 1 tsp dhania powder, ½ tsp garam masala powder, and salt to taste.
Stir it and cook it for 5 to 7 minutes on high flame.
Stir the lasaniya Bataka occasionally
Cook the lasaniya Bataka on low flame until it cooks properly
Add water in the lasaniya Bataka as per the thickness required.
Cover it and cook it on low flame for 10 minutes
After 10 minutes add coriander leaves to it
Switch off the gas as the lasaniya Bataka is ready.
Kathiyawadi Thali
Baingan ka bharta
Ingredients:-
Cut the brinjal into big pieces and boil it for 3 whistles. After 3 whistles remove water from brinjals.
In a walk add 125ml oil
Add 4 finely chopped onions. Cook the onions for 3 to 4 minutes on high flame until the color turns light pink.
Add 2 tbsp garlic chilies mixture and cook it for 2 to 3 minutes
Stir it constantly till brinjal mashes.
Add coriander leaves to it
Cook it on low flame for 2 to 5 minutes
Bangan ka bharta is ready.
Ingredients:-
1 tbsp pav bhaji masala
Soak 1 cup rice, ½ cup moong dal, ½ cup toor dal in the water
Add 125 ml oil in a pressure cooker
Add 1 spoon of mustard seeds, 1 tsp cumin seeds, and ½ tsp ( asafoetida ) hing, and 2 finely chopped onions to it
Cook it on high flame for 1 to 2 minutes
Add 2 large-sized finely chopped potatoes
Cook it on high flame for 2 to 3 minutes
Stir it occasionally
Add 3 large-sized finely chopped tomatoes
Cook the tomatoes for 2 to 3 minutes
Add ½ bowl green peas
Cook it for 1 minute
Add salt to taste, ½ tsp turmeric powder, 1 tsp red chili powder, and 1 tsp khichdi masala to it
Cook it stirring well for 1 to 2 minutes
Add the soaked toor dal, moong dal, and rice to it
Add approximately 3 to 4 glass of water
After 3 whistles, cook it for 5 minutes on low flame
The khichdi is ready.
Kathiyawadi Thali
Sev tamatar
Ingredients:-
Add ½ bowl oil in a cauldron
Add 1 tsp mustard, ½ tsp cumin 10 finely chopped tomato, 2 finely chopped onion, 2 finely chopped green chilies to it.
Add salt to taste, ½ tsp turmeric powder, ½ tsp red chili powder, and ½ tsp coriander powder to it, and mix it well.
Cook it on high to low flame for 10 minutes.
Stir the sev tamatar occasionally until the tomato is cooked
Switch off the gas after the tomato is cooked completely
To make 1 bowl of sev tamatar, Put 2 spoon tamatar gravy in cauldron
Add ½ small bowl ratlami sev on it
Add 2 spoon of water to it
Stir it well
Add some coriander leaves to it
Cook it on low flame for few seconds
The sev tamatar is ready to serve
Kathiyawadi Thali
Curry
Ingredients:-
take 1 cup curd (approximately 200 gram)
Add 2 tbsp gram flour to it
Pour some water in it and blend it with a hand blender
For tampering with the curry, add 1 tbsp oil to a cauldron
Add 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp hing, ( Asafoetida ), and 2 dry red chilies, to it
Add the mixture of curd and gram flour to it
Add ½ tsp turmeric powder, 1/4 tsp red chili powder, salt to taste, 40 to 50-gram jaggery ( as per your requirement ) to it.
Add approximately 2 glasses of water and cook it till 1 boil.
Add curry leaves, and add water as per the requirement
Add coriander leaves to it
Cover and close the gas.
The curry is ready.
Kathiyawadi Thali
Jump to the recipe - 6
Millet chapati ( Bajri ki roti )
Ingredients:-
Take 1 bowl of millet flour (approx. 300 gram), 4 tbsp wheat flour, salt to taste, and 2 tbsp oil. Put them all in a vessel.
Add water in it and knead the dough softer than the chapati
Make small balls of the dough and roll them to make the chapatis
Cook it on medium to high flame
Pour some oil on it and roast it
Take it out after it is well cooked
Tasty and mouth watering kathiyawadi thali is ready to serve😋
