DELICIOUS INDIAN PLATTER
Hi, friends.Welcome back. Today I’ll be sharing with you a great wholesome platter made of some dishes all tasty, healthy and really super. It can be made on weekends and is too good to be true.
1.Ingredients for the masala rice:-
- Raw Rice – 1 cup.
- Onions(finely chopped )-1.
- Green Chillies -2.
- Peanuts – 1/2 cup.
- Black Mustard Seeds or Rai – 1 tsp.
- Asafoetida – A pinch.
- Curry leaves -5-6 leaves.
- MDH Sambhar Masala -1 tbsp.
- Turmeric powder – 1 tsp.
- Saffola oil – 2 tbsp.
- Dry mango powder – 1 tsp.
- Salt- According to taste.
STEPS.
Step 1
Take the rice and wash it. In a pressure cooker add the rice with 1 1/2 cups of water and pressure cook it till done.
Step 2
Now take a kadhai and add vegetable oil to it. Next add black mustard, curry leaves, asafoetida and when it crackles add the finely chopped onions to it. Now add peanuts and chopped green chilies. Fry it for two minutes. Now add salt, turmeric powder, red chilly powder and MDH sambhar masala, dry mango powder and rice and fry everything it. You can also add shallow-fried tofu, cashew nuts, and raisins in it.
Garnish it with chopped coriander.
Our Masala Rice is ready. It can be best had with a regular lunch or dinner platter of dals, stir-fries and curries or enjoyed alone.
2.Ingredients for the wheat flour phulkas:-
- Wheat flour – 2 cups.
- Water – for kneading.
Step 1
Take the flour in a bowl. Adding water knead a pliable dough. Now take small portions of the dough. Using a roller and rolling pin make circular flat shapes from the dough and then bake your phulkas by heating both sides of it.
Rub it with a clean cloth to remove the carbon that may be clinging to it.
Our phulkas are ready. They can be teamed up with curries, dals, stir-fries.
3.Ingredients for Moth Bean or Urad Dal with Greens.
- Whole moth beans or sabut urad dal – 250 gms.
- Bathua greens or Chenopodium Album – 200 gms.
- Onions -1.
- Green Chillies – 2.
- Ginger paste – 1 tsp.
- Garlic cloves -2.
- Red Chilly Powder – 1 tsp.
- Garam Masala Powder -1 tbsp.
- Cumin Powder or Jeera Powder – 1 tsp.
- Tomato Puree – 2 tsp.
- Asafoetida -A pinch.
- Turmeric Powder – 1 tsp.
- Cumin – 1 tsp.
- Sugar – 1/2 tsp.
- Salt – According to taste.
- Vegetable oil -1 tsp.
- Fresh Cream and Coriander- For Garnishing.
Step 1
Take a kadhai and slightly roast the moth beans or urad dal in it. Chop the bathua greens. Now wash the dal and also the bathua greens. Take a pressure cooker and add the urad dal, bathua, salt, turmeric powder, red chilly powder and 2 cloves of garlic along with enough water and pressure cook till done. When done, mash the dal up in the cooker itself with a masher so that the dal, greens, and water become even.
Step 2
Now add tadka to the dal. For that take a kadhai, add oil and cumin. When they splutter add asafoetida, finely chopped onions, green chilies, ginger paste, salt, turmeric powder, cumin powder, garam masala and fry for two minutes. Now add sugar and tomato puree and fry again. Next, add the dal. Cook for five minutes and switch off the gas.
Garnish with fresh cream and chopped coriander.
Our urad dal is ready. Serve it with the masala rice, besan gatta curry as shown in the platter.
4.Ingredients for gram flour or besan gatta curry.
- For the gattas -Gram Flour or Besan – 250 gms.
- Turmeric powder -1/2 tsp.
- Cumin powder – 1 tsp.
- Garam masala – 1 tsp.
- Red Chilly powder – 1 tsp.
- Salt – According to taste.
- Asafoetida – a pinch.
For the gravy:–
- Onions – 3.
- Ginger Garlic paste – 1 tsp.
- Tomato puree – 1 tsp.
- Salt – According to taste.
- Turmeric powder -1 tsp.
- Red Chilly powder – 1 tsp.
- Cumin powder – 1 tsp.
- Garam Masala – 1 tsp.
- Vegetable or Subzi masala -1 tsp.
- Water – 2 cups.
- Saffola oil – 2 tbsp.
For the besan gattas:-Step 1
Take a bowl. Add the gram flour. Now add the above ingredients and using water make a slightly thick sauce of it. Take a kadhai and heat it. Now add the gram flour or besan sauce and on medium heat cook it for two to three minutes till it becomes thick.
Step 2
Take a plate and grease it with oil. Now take the besan mix while it is still hot on the plate and flatten it up using your palms till it gets in a proper flat shape. Let it dry. It will dry in two to three minutes, so let it remain so.
Step 3
When it dries cut it out in diamond shapes and shallow fry it in a pan.
For the gravy:-Step 1
Heat a kadhai. Add oil, then add cumin seeds. When it crackles add the onion and ginger -garlic paste, salt, turmeric powder, red chilly powder, cumin powder, garam masala, vegetable or subzi masala and fry it. Now add tomato puree and a half teaspoon of sugar or sugarfree and fry for a while till done. Add water to make the gravy and cook it for five minutes. When the gravy starts to thicken mix in the besan gattas and simmer the gas for two minutes.
Garnish with fresh coriander.
Our Besan Gatta Curry is ready.
The last of our platter but not the least is the simple potato and cucumber raita. It is appetizing and makes our meal more relishing and tastier.
5.Ingredients for the Potato and Cucumber Raita:-
- Yogurt – 250 gms.
- Boiled Potato – 1.
- Fresh Cucumber – 1.
- Onion – 1.
- Tomato(deseeded)- 1.
- Green Chillies- 2.
Step 1
Wash, scrape and finely chop the cucumber, tomato, onions and green chilies. Cut the boiled potatoes in small cubes. Take the yogurt in a bowl. Add the cut cucumber, tomato, onions, green chilies and potato cubes in the yogurt. Also add salt, black salt, red chilly powder, chaat masala and curd masala in it. Mix all well. You can add some chopped coriander also for garnishing.
Our potato and cucumber raita is ready. Serve it as shown in the platter.
Our Delicious Indian Platter is ready. It is time to serve our platter. It can be had for lunch or dinner.
Do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!
Take a vessel and add all the tempering ingredients. Add the chopped onions and fry for a minute. Next, add the ginger-garlic paste and fry it again. Now add the spices, turmeric powder, red chilly powder,coriander-cumin powder, biryani masala,garam masala, and salt and fry for one minute.
Add the tomato puree and fry. Now add the chicken keema. Fry it for four minutes. When the spices are well cooked and aromatic and the keema too is half cooked, add in the blanched vegetables, rice and a pinch of sugar and fry this again for two-three minutes. Now add enough water and cook by covering the vessel with a lid. Cook till done. Garnish it with some cashews and raisins though it is optional.
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