Gudhi Padwa special Veg Thali

Instructions

For Vatan / Masala

Step 1: Blend tomato, onion, ginger, garlic into puree in blender. 

Step 2: Avoid use of water while blending. Vatan or masala is ready.

For Matar Batata Sabzi

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

Step 4: When cumin seeds splutter add bay leaves, blended masala and reduce the heat to low to medium.

Step 5: Roast the masala for about 6-8 minutes.

Step 6: When masala begins to release oil add coriander powder, garam masala, red chili powder and mix well.

Step 7: Move the spices along the side of the pan add add besan.

Step 8: Roast besan well for about a minute and mix well with the masala.

Step 9: Add potato and mix well.

Step 10: Add hot water and mix well.

Step 11: Cover and cook for about 15-20 minutes until potato is cooked well.

Step 12: Remove the lid and check if potato is cooked well.

Step 13: Add frozen peas, salt,gudh and mix well. Simmer for about 3-4 minutes. Matar batata sabzi is all ready.

For Kheer

Step 14: Heat up milk in a pan and add vermicelli.

Step 15: Cook vermicelli for about 5 minutes.

Step 16: Add almonds, cashew nuts, rose syrup and mix well. Kheer is all ready.

For Koshimbir

Step 17: Take curd in a bowl and add sugar, red chili powder, rock salt, salt,

Step 18: Mix everything well together and add roasted peanut powder and mix well.

Step 19: Add cucumber, tomato coriander leaves and mix well. Koshimbir is all ready.

For Tondli Bhat

Step 20: Heat up oil in a pan and add cumin seeds.

Step 21: When cumin seeds splutter add curry leaves, bay leaves, tomato, garlic paste, and fry until tomato is cooked well.

Step 22: Add turmeric powder, goda masala, red chili powder, kala masala and mix well.

Step 23: Add tondli and mix well.

Step 24: Wash rice really good 2-3 times and drain all the water from it.

Step 25: Add rice, water, salt, gudh, ghee and mix well.

Step 26: Bring it to boil on high heat.

Step 27: When rice begins to boil, turn the heat to medium and cover the pan.

Step 28: Cook on medium heat until all the water is absorbed.

Step 29: Remove the lid and mix once carefully. Tondli bhat is all ready.

For Dal

Step 30: Wash turdal really good 2-3 times and add water, tomato, onion, green chili, turmeric powder.

Step 31: Cook dal in cooker on medium heat. Make sure there is no whistle.

Step 32: Open the lid and beat the dal really good.

Step 33: Heat up oil in a tadka pan and add mustard seeds.

Step 34: When mustard seeds pop up add cumin seeds, hing, curry leaves, garlic, dry red chilies, red chili powder. Mix well.

Step 35: Add salt, coriander leaves into the cooked dal and mix well.

Step 36: Add the tadka and mix well. Dal is all ready.

For Palak Pakoda

Step 37: Take besan in a bowl and add rice flour, red chili powder, turmeric powder, salt, ajwain, baking soda.

Step 38: Mix well and add a little water at a time to make little thick batter.

Step 39: Add coriander leaves and mix well.

Step 40: Heat up oil on medium heat.

Step 41: Coat spinach leaves well with batter and drop them in hot oil.

Step 42: When pakodas are fried well from one side flip over and fry from other side too.

Step 43: When pakodas are fried well from both sides take them out, drain excess oil and transfer into a dish. Palak pakodas are all ready.