Gudhi Padva special Thali

Instructions

Chutney

Step 1: Blend fresh coconut, ginger, green chili, roasted chana dal, salt, sugar, coriander leaves together dry first.

Step 2: Add water and blend into paste again. Chutney is all ready.

Gajracha Chatka

Step 3: Heat up oil in a pan and add mustard seeds.

Step 4: When mustard seeds pop up, turn off the gas and add cumin seeds, hing, curry leaves, red chili powder.

Step 5: Mix well and the tadka cool down completely.

Step 6: In a bowl take carrot and add the tadka, coriander leaves, salt, lemon juice.

Step 7: Mix everything well together and gajracha chatka is all ready.

Butter Paneer

Step 8: Heat up oil in a pan and add ginger, cashew nuts, tomatoes.

Step 9: Fry everything well together for about 7-8 minutes until tomatoes are a little soft.

Step 10: Turn off the gas and let the mixture cool down completely.

Step 11: Blend the mixture into puree in mixer. Avoid use of water while blending.

Step 12: Heat up butter in a pan and add the blended puree.

Step 13: Fry it well for about 7-8 minutes and add garam masala, coriander powder, red chili powder, salt, sugar.

Step 14: Fry everything together for about 2-3 minutes.

Step 15: Move the masala along the edgeof the pan and add besan. 

Step 16: Roast besan for about a minute and mix it with the masala.

Step 17: Add water and mix well.

Step 18: Bring the gravy to boil add kasuri methi and mix well.

Step 19: Add paneer cubes and mix well.

Step 20: Simmer the gravy for just 3-4 minutes and butter paneer is all ready.

Basundi

Step 21: Heat up milk in a pan. When milk begins to boil add khava.

Step 22: Mix corn flour and water to make slurry and add that into boiling milk. Mix well.

Step 23: In another pan, heat up sugar on low heat. Do not disturb or stir the sugar at all. 

Step 24: When the sugar begins to caramelize mix well and cook for another few minutes.

Step 25: Turn off the gas and let the pan be on the gas.

Step 26: After a few minutes, transfer the caramel into the boiling milk and cook for another 2-3 minutes.

Step 27: Add cardamom powder and mix well.

Step 28: Turn off the gas and basundi is all ready.

Ghee Pulav

Step 29: Heat up ghee in a pan and add cumin seeds, cloves, black peppercorns, cardamom, star anise, green chilies, cinnamon, bay leaf, cashew nuts.

Step 30: Fry well until cashew nuts get nice golden color.

Step 31: Add raisins and turn the gas to low heat.

Step 32: Add cooked rice, salt and fry well. Ghee pulav is all ready.

Mini Batata vada

Step 33: Heat up oil in a pan and add ginger-green chili paste, curry leaves, hing.

Step 34: Fry it together for about a minute.

Step 35: Turn off the gas and add turmeric powder.

Step 36: Mix well. Add potatoes, salt, coriander leaves and mix well. Stuffing is ready.

Step 37: Mix besan, rice flour, turmeric powder, salt, baking soda well, together and add a little water at a time to make thick batter.

Step 38: Roll out small vade from the stuffing and coat them well with batter.

Step 39: Heat up oil in a pan and drop vade into it.

Step 40: When vade are fried well from both sides take them out, drain excess oil and transfer them into a dish. Mini batata vada are all ready.