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नवरात्रि की स्पेशल थाली बनाएं झटपट Vrat ki Thali Healthy Thali with Millets

Fasting and feasting go hand in hand. Goes to prove, healthy need not be boring :) Like this power packed Thali..

40-50 minutes
2-4
नवरात्रि की स्पेशल थाली बनाएं झटपट Vrat ki Thali Healthy Thali with Millets Recipe - Ranveer Brar

Ingredients

For Mungfali Kadhi

1 ½ cups Peanuts, मूंगफली

 

For Soaking

2 cups Barnyard Millet, समा चावल

Water as required, पानी

 

For Kheer

500 ml Milk, दूध

Roasted Nuts, भुने हुए मेवे

¼ cup Sugar, चीनी

 

For Roasting Nuts

2 tbsp Ghee, घी

½ cup Fox nuts, मखाना

6-7 no. Almonds, chopped, बदाम

6-7 no. Cashewnut, chopped, काजू

1 tbsp Raisins, किशमिश

 

For Mungfali Kadhi

2 tbsp Oil, तेल

1 tsp Cumin seeds, जीरा

2-3 no. Green chillies (less spicy & cut into diagonally) हरी मिर्च

2 sprig Curry leaves, करी पत्ते

½ tsp Asafoetida (Optional) हींग

roasted Peanut Paste, मूंगफली के पेस्ट

1 ½ cup Curd-Water Mixture (1 cup water & ½ cup curd) दही और पानी के मिश्रण

Sendha Namak to taste, सेंधा नमक स्वादानुसार

 

For Kuttu Pakora

2 medium Potatoes, julienned, आलू

2 sprig Curry leaves, chopped, करी पत्ते

2 tbsp Coriander leaves, chopped, धनिया पत्ता

1 ⅓ cups Buckwheat flour, कुट्टू का आटा

2 no. Green chilies (less spicy & chopped) हरी मिर्च

½ tsp Cumin seeds, जीरा

¼ tsp Asafoetida (Optional) हींग

Water, पानी

1 tbsp Oil, तेल

 

Oil for frying, तलने के लिए तेल

 

For Sama Pulao

2 tbsp Ghee, घी

1 tsp Cumin seeds, जीरा

¼ tsp Asafoetida (Optional)हींग

2 no. Green chillies, roughly chopped, हरी मिर्च

Soaked Barnyard Millets, समा चावल

Sendha Namak to taste सेंधा नमक स्वादानुसार

1 tbsp Ghee, घी

2-3 cups Water, पानी

2 tbsp Ghee, घी

1 tbsp Coriander leaves, chopped, धनिया पत्ता

 

For Garnish

Roasted Nuts, भुने हुए मेवे

Lemon wedge, नींबू की फांक

Green chili, हरी मिर्च

Coriander sprig, धनिया पत्ता

 

For Shakarkandi Sabzi

1 tbsp Ghee, घी

½ tsp Cumin seeds, जीरा

1 tbsp Curry leaves & Green chili Paste, करी पत्ते और हरी मिर्च की पेस्ट

¼ tsp Asafoetida (Optional) हींग

3-4 medium Sweet Potato (boiled, peeled & diced) शकरकंदी

Sendha Namak to taste, सेंधा नमक स्वादानुसार

Little water, पानी

½ tbsp Coriander leaves, chopped, धनिया पत्ता

½ tsp Sugar, चीनी

1 tsp Lemon juice, नींबू का रस

2-3 tbsp Peanuts, crushed, मूंगफली

 

For Falahari Raita

2 no. Banana, sliced, केला

½ cup Curd, beaten, दही

½ tsp roasted Cumin powder, भुना जीरा पाउडर

¼ cup Pomegranate pearls, अनार के दाने

Sendha Namak to taste, सेंधा नमक स्वादानुसार

Coriander sprig, धनिया पत्ता

Process

For Roasting Peanuts

  • In a pan, add peanuts and dry roast it for few minutes until golden in color on medium flames.
  • Transfer it to a tray and deskin it by rubbing with the help of hands or with the cloth.
  • Transfer it to a mixer grinder jar and grind it to fine powder or paste.
  • Keep it aside for further use.

For Soaking

  • In a bowl, add barnyard millet and wash it well for 2-3 times.
  • Keep it aside to soak for 15-20 minutes.

 

For Kheer

  • In a saucepan, add milk and let it boil for 15-20 minutes on low flame or until it’s reduced to half portion.
  • Add roasted nuts, sugar and cook it well until thick.
  • Transfer it to a serving bowl or dish.
  • Serve hot.

 

For Roasting Nuts

  • In a pan, add ghee, once it’s hot, add fox nuts, almonds, cashew nuts, raisins and roast well for 2-3 minutes on medium flames.
  • Transfer it into a tray and crush it coarsely with the help of a rolling pin or a mortar pestle.
  • Keep it aside for further use.

 

For Mungfali Kadhi

  • In a kadai or saucepot, add oil, once it’s hot, add cumin seeds, green chillies, curry leaves, asafoetida and saute it well.
  • Add prepared peanut paste and saute it for a while.
  • Add prepared curd & water mixture, sendha namak to taste and let it simmer until thick.
  • Transfer it to a serving dish or bowl.
  • Serve hot.

 

For Kuttu Pakora

  • In a bowl, add potatoes, curry leaves, coriander leaves, buckwheat flour, green chillies, cumin seeds, asafoetida, water, oil and make a semi soft batter.
  • Keep it aside to rest for at least 10-15 minutes.
  • In a kadai, add oil, once it’s hot, drop spoonful batter in hot oil and fry it until half cooked.
  • Transfer it to absorbent paper and keep it aside.
  • Refry the pakodas until crispy and transfer it to an absorbent paper.
  • Transfer it to a serving dish and Serve hot.

 

For Sama Pulao

  • In a kadai, add ghee, once it’s hot, cumin seeds, asafoetida, green chillies and let it splutter.
  • Add soaked barnyard millets, sendha namak to taste, ghee and saute it for 2-3 minutes on medium flames.
  • Add water and mix it well, cover it with a lid and let it cook for 10-15 minutes.
  • Finish it with some ghee, coriander leaves and mix it gently.
  • Transfer it to a serving bowl or dish, garnish it with roasted nuts, lemon wedge, green chili, and coriander sprig.
  • Serve hot.

 

For Shakarkandi Sabzi

  • In a pan, add ghee, once it’s hot, add cumin seeds, curry leaves & green chili paste, asafoetida and saute it well for a while.
  • Add sweet potato, sendha namak to taste, splash water and toss it gently.
  • Cover it with the lid and cook it for 2-3 minutes.
  • Finish it with some coriander leaves, lemon juice, sugar, peanuts and toss it well.
  • Transfer it to a serving dish and Serve hot.

 

For Falahari Raita

  • In a serving bowl, add banana, curd, sprinkle roasted cumin powder, pomegranate pearls and sendha namak to taste.
  • Garnish it with coriander sprig and Serve.

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