This is the second leg of the Blogging Marathon #74 and I picked
Thalis & Spreads. My first thali is the Punjabi Thali. Punjab is known
for its rich cuisine and various dishes local to Punjab are popular throughout
India too. I picked a few of my favorites to showcase in this Thali.
Tandoori Roti
Pindi Channa
Aloo Gobi (Potato Cauliflower fry)
Kadai Paneer
Jeera Peas Pulao
Papad
Gulab Jamoon
Chaas
Salad
Tandoori Roti:
Tandoori Dishes are an integral part of Punjabi cuisine. The Tandoori Roti is traditionally made in a Tandoor, a large clay oven with coal as the main source of heat. Though its not possible to have a Tandoor at home, it is possible to make this at home using your regular oven.
You will need:
Makes 10-12 rotis
2 cups Whole wheat Flour
¼ tsp Baking soda
½ tsp Sugar
1 tsp Salt
½ cup yoghurt
Water as needed
Butter for brushing
Combine all the ingredients, except butter, in a medium bowl. Use
water as needed to make a dough. Knead for a minute or two until dough is soft
and smooth. Cover and allow to rest for 30 minutes to an hour.
Preheat oven to 500F. Place a cast iron plate or griddle in the oven
to heat up. Break off a small piece of dough and roll into an 8-inch round. Brush
the dough with water on both sides. Wet your palms and then lift the dough to
place on the hot griddle. The dough will begin to puff up, bake for 2 minutes
on each side until golden brown spots appear. Apply butter while still hot and
serve immediately.
Repeat with the remaining dough. Left over dough can be refrigerated
up to 2 days. Bring dough to room temperature before making the rotis.
Aloo Gobi:
This is a flavorful combination of Potatoes & Cauliflower,
sautéed with spices.
You will need:
1.5 cups Cauliflower cut into small florets
1 Potato, cut into chunks
2 tbsp Oil
1 tsp cumin seeds
¼ tsp Asafoetida (Hing)
2 Dry red chillies
2 tsp Ginger Garlic paste
½ tsp Green chili paste
¼ tsp Turmeric powder
½ tsp Chili powder
½ tsp Garam masala
½ tsp Amchur powder (Dried mango powder)
Chopped cilantro
Heat oil in pan. Add cumin seeds and asafetida. When it begins to
splutter, add the dry red chilies. Add the chopped ginger and green chili
paste. Saute for a few seconds and then add the potatoes. Cook for 5-6 minutes,
stirring occasionally. Then add the cauliflower. Add 2-3 tablespoons of water
and combine. Cover and cook for 5-6 minutes more. The potato and cauliflower
must be tender not mushy. Add turmeric powder, chili powder, garam masala and
amchur powder. Combine well, add salt. Cook for a few minutes, and turn off
heat. Garnish with chopped cilantro.
Chaas: (Buttermilk)
A tangy flavored buttermilk, downed in the end of the meal to cool
off your palette. This is serving in super tall glasses and a must with every
thali. I made a smaller portion to go with this thali.
You will need:
¼ cup thick yoghurt
Water
Salt to taste
¼ tsp Crushed ginger
Chopped cilantro
Whisk
all the ingredients in a bowl or a tall glass. Add water as need to fill up the
glass and to thin it out to make buttermilk.
Will share the remaining recipes in upcoming posts.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74
That is a lovely spread there, all dishes are my favorite.
ReplyDeleteNice choice of dishes. The thali sounds very hearty and tempting.
ReplyDeleteThat is an amazing thali... just enough for a happy tummy!
ReplyDeleteDrooling over your spread..Punjabi spread is one of my most favorite..and you have all my favorites ones included..:0)..the thali is so tempting!
ReplyDeletePUnjabi spread is inviting me, feel so hungry. Thali looks absolutely comforting.
ReplyDeletePunjabi Thali sounds inviting and it's one of my favorite.Awesome Thali with wonderful dishes..
ReplyDeleteSounds so good!
ReplyDeleteThat is such an inviting thali Namratha. Everything looks so delicious. Tandoori roti is new to me -- I'm going to give it a try some time.
ReplyDeleteIt is lunch time here and am hungry looking that spread. Everything on the platter looks delicious. Never tried roti in tandoor/oven. Bookmarking the recipe.
ReplyDeleteYour thali looks lip smacking! I don't usually add ginger to chaas....looks like a yummy option
ReplyDelete