Shravan Somwar special Veg Thali

Instructions

Varan Bhat

Step 1: Wash turdal 2-3 times well with water and add water, turmeric powder, tomato, green chilies, ginger.

Step 2: Wash rice well 2-3 times with water and add water, salt.

Step 3: Wash and cut tomatoes into 2 parts. Add beet.

Step 4: Cook dal, rice and tomatoes in cooker on low to medium heat for about 15 minutes. No need to make any whistles.

Shravan Ghevda Bhaji

Step 5: Heat up oil on medium heat in a pan.

Step 6: Add cumin seeds and let them splutter.

Step 7: Add curry leaves, tomato and fry for about 2-3 minutes.

Step 8: Add ginger and mix well.

Step 9: Add Sunday masala, red chili powder, coriander powder and fry masala well.

Step 10: Add shravan ghevda, salt and mix well.

Step 11: Cover and cook on medium heat for about 5 minutes. 

Step 12: Remove the lid and mix well. Again cover and cook for another 5 minutes.

Step 13: Repeat this process until shravan ghevda is cooked well or for about 15-20 minutes.

Step 14: Add gudh, roasted peanut powder and mix well.

Step 15: Fry for another 3-4 minutes.

Step 16: Turn off the gas and add coriander leaves. Shravan ghevda bhaji is all ready.

Dalitoy

Step 17: Beat the cooked dal really good.

Step 18: Heat up oil in a pan and add mustard seeds.

Step 19: When mustard seeds pop up add dry red chilies, curry leaves, cooked dal.

Step 20: Add water to adjust the consistency, salt and mix well.

Step 21: Bring it to boil. Dalitoy is all ready.

Tomato Saar

Step 22: Blend cooked tomatoes and beet into puree in mixer.

Step 23: Heat up ghee in a pan and add cumin seeds.

Step 24: When cumin seeds splutter, add cinnamon, ginger and fry for about a minute.

Step 25: Add red chili powder and mix well.

Step 26: Move the masala along the edge of the pan and add besan in the remaining space.

Step 27: Fry besan for about a minute and mix it well with masala.

Step 28: Strain the tomato puree and add water to adjust the consistency.

Step 29: Mix well and add salt, gudh.

Step 30: Simmer tomato saar well and turn off the gas. Tomato saar is all ready.

Sheera

Step 31: Heat up ghee in a pan and add rava, besan, dry nuts.

Step 32: Roast everything well together for about 7-8 minutes until it gets light color.

Step 33: Heat up water in another pan and add gudh.

Step 34: When gudh melts, turn off the gas and strain it into roasted rava.

Step 35: Mix in quickly and add ghee, cardamom powder. Mix well. 

Step 36: Cover and cook on low heat for just 5 minutes.

Step 37: Turn off the gas and sheera is all ready.

Aluchi Vadi

Step 38: Take besan in a bowl and add ginger-green chilli, ajwain, salt, red chili powder.

Step 39: Mix well and add a little water at a time to make thick paste.

Step 40: Wash taro leaves well and cut off stem part.

Step 41: Remove the veins of the leaf and spread tamarind pulp on the back side of the leaf.

Step 42: Spread besan paste and roll the leaf to make a roll.

Step 43: Heat up oil in a skillet for shallow frying and place on roll on it.

Step 44: Add a little oil on the roll and fry it well from all sides.

Step 45: When alu vadi is fried well from all sides, take it off into a dish. Aluchi vadi is all ready.