One of the best Thali l No Onion No Garlic Pure Veg Saraswat Brahmin Thali l @GoanSpiceHouse
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INGREDIENTS:
Goan varan Dal.
Toor dal – 1 cup
Chopped Tomato – 1 medium size
Chopped green chillies – 3 to 4 (medium spicy)
Water as per requirement
Turmeric powder – ¼ tsp
For coconut paste
Freshly Grated coconut – ½ cup
Turmeric powder – ½ tsp
Cumin seeds – 1 tsp
Water as per requirement
For tadka
Oil – 2 tbsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Salt to taste
Hing – ¼ tsp
Curry leaves
Chopped coriander leaves
Cabbage bhaji
Chopped cabbage – 1 medium size
Chopped green chillies – 2
Curry leaves
Oil – 2 to 3 tbsp
Mustard seeds – 1 tsp
Turmeric powder – ¼ tsp
Freshly grated coconut – ¼ cup
Salt as per taste
Water as required
Potato kappa
Potato – 1 big size
Salt as per taste
Turmeric powder – ¼ tsp
Red chilli powder – ½ tsp
Oil – 3 to 4 tbsp
For potato kappa coating
Rava – ½ cup
Rice flour – 2 tsp
A pinch of salt
Turmeric powder – ¼ tsp
Red chilli powder – ¼ tsp
METHOD/PREPARATION
For Goan varan dal:
Step 1:
Thoroughly wash toor dal 2 to 3 times and soak in clean water for half an hour. Transfer soaked dal in to pressure cooker, add chopped green chillies, chopped tomato, turmeric powder, salt to taste, 1 tsp oil, water as per requirement and pressure cook till 2 whistles.
Step 2:
In a mixer, add grated coconut, cumin seeds, turmeric powder and 1 cup of water. grind to a fine paste. add water if required while grinding.
Step 3:
In a kadai, add oil once oil heats. add mustard seeds once pop up, add cumin seeds, curry leaves, hing. Now add pressure cooked toor dal. Add hot water if required. Mix well and cook for 2 to 3 minutes on low flame in tadka. After 2 minutes add ground coconut paste, add water to adjust consistency. mix well and cook for 10 minutes on low to medium flame. after 10 minutes add salt to taste and cook for 2 more minutes, keep stirring in between. Switch off the gas and finally garnish with fresh coriander leaves.
For cabbage bhaji:
Step 1:
Wash and finely chopped cabbage. Keep it aside. In a kadai, add oil once oil heats. add mustard seeds, once its pop up. Add curry leaves and chopped green chillies. Add chopped cabbage and turmeric powder mix well on low flame. cover with plate, add ½ cup of water above the plate and cook bhaji on low flame for 10 minutes. keep stirring in between. After 10 minutes open the plate and add salt to taste and grated coconut. Mix well and cook on low flame for 2 minutes or until cabbage properly cook. Don’t add water in bhaji.
Switch off the gas and serve it.
For potato kappa fry:
Step 1:
Wash potato, peel skin and cut into round medium thickness slices. And salt to taste, turmeric powder and red chilli powder. apply all masala well and keep aside.
Step 2: for coating
In a plate add rava, rice flour, a pinch of salt, turmeric powder and red chilli powder mix well and keep aside.
Step 3:
In a tava, heat 3 to 4 tbsp of oil, coat rava to the potato sliced and put to the tava. On low flame fry potato kappa on both side till light golden in colour or until properly cook. Don’t over fry. Add oil if required.
Once properly fired, remove in a plate. and serve for lunch.
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No onion garlic recipes
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Saraswat Brahmin thali
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