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Lunch platter 7 shahi bhojan

Jun-26-2018
Rakhi Bhagat
300 minutes
Prep Time
300 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Lunch platter 7 shahi bhojan RECIPE

I have been thinking of some authentic thali but its raining heavily so to keep the recipe simple and realizable something that anyone can try for a special rainy day lunch at home..i have prepared this thali with help of my suportive mother in law which took me almost 5 hrs..but it was worth effort..lets see the menu ..khamand,karaela chips,khus khus soya curry ,sprouts masala,bharwa tomato curry,aam ras,daal,rice,kopra pak,gulab jamun,methi gota,kachori,masala chaas,roti,papad,pickle,cgutney and finally roasted corn..

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Indian
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 6

  1. For khamand
  2. Onecup chana daal
  3. One cup curd
  4. 1tsp turmeric
  5. Salt
  6. 1 tsp eno
  7. 1 tap oil
  8. 1 tsp rai jeera
  9. 1 tsp sesame seeds
  10. Few green chilli slit
  11. Few curry leaves
  12. Sugar 1 tsp
  13. Lemon juice 1tsp
  14. Water 1 cup
  15. For karaela chips
  16. 250 gms karaela strips cut
  17. Oil 2 tsp
  18. Red chilli powder to sprunkle
  19. Salt to sprinkle
  20. For sprouts
  21. One cup sprouts
  22. Oil 1 rsp
  23. Turmeric 1 tsp
  24. Hing pinch
  25. Salt
  26. Lemon juice 1 tsp
  27. Red chilli powder 1 tsp
  28. For khus jhus soya curry
  29. Khus khus paste 1 cup
  30. Oniin 1 finely choppef
  31. Oil 2 tsp
  32. Rai jeera 1 tsp
  33. Greenchilli Ginger paste 1 tsp
  34. Redchilli powder 1 tsp
  35. Turmric 1 tsp
  36. Coriander seeds powder 1 tsp
  37. Boiled soya chunks 1 cup
  38. Salt
  39. For Bharwa tomato curry
  40. Tomatoes 1/2 kg
  41. Potatoes 2
  42. Sesame seeda powder 3tbsp
  43. Bhujiya sev powder 2 tsp
  44. Red chilli powder 2 tsp
  45. Turmeric powder 2 tsp
  46. Coriander seeds powder 2 tsp
  47. Oil 2 tbsp
  48. For daal
  49. One cup roor dal
  50. Ghee 2 tsp
  51. Jeera 1 tsp
  52. Hing pinch
  53. Red chilli powder 2 tsp
  54. Rice 1 cup
  55. For kopra pak
  56. One cup milk
  57. One cocobur powder
  58. One cup sugar
  59. Few xharoli
  60. One tsp milk powder
  61. For gulab jamun
  62. Mawa 250 gms
  63. Maida 50 gms
  64. Cardamon 1 tsp
  65. Kesar few strands
  66. Sugar 1 cup
  67. Water 2 cups
  68. For methi gota
  69. Methi leaves 2 cups
  70. Coarsely gringed gram glour 2 cups
  71. Curd 1 cup
  72. Salt
  73. Sugar 1tsp
  74. Green chilli paste 2 tsp
  75. Oil 2 tsp
  76. Eno 1 tsp
  77. Fir kachori
  78. Maida 2 cups
  79. Oil 2 tsp
  80. Curd 2 tsp
  81. Salt
  82. Bakibg powder 1 tsp
  83. Moong daal 1 cup
  84. Gram flour 1 cup
  85. Dhania seeds 2 tsp
  86. Turmeric 1/2 tsp
  87. Green chilli paste 2 tsp
  88. For chass
  89. Curd 2 tsp
  90. Water 1 cup
  91. Few coriander leaves,mint leaves
  92. Green chilli 1/2
  93. Salt

Instructions

  1. SOAK CHANA DAAL FOR 8 HRS
  2. GRIND INTO FINE PASTE
  3. NOW ADD ONE CUP CURD,1 TSP TURMERICPOWDER,SALT,JEERA AND MIX WELL
  4. ADD 1TSP ENO AND MIX WELL
  5. TRANSFEE IT INTO GREASED THALI AND STEAM FOR 15 MIN
  6. OPEN THE LID AND CHECK IF DOKLA IS DONE BY PUTTING KNIFE
  7. HEAT OIL,ADD RAI JEERA,GREENCHILLI SLITS,SESAME SEEDS,CURRY LEAVES,SALT,SUGAR,1CUP WATER.SPREAD IT
  8. HEAT OIL AND FRY KARAELA CHIPS
  9. ONCE DONE WITH CRISPY CHIPS,REMOVE FROM FLAME.SPRINKLE SALT AND RED CHILLI POWDER
  10. HEAT OIL,ADD TURMERIC,HING AND SPROUTS
  11. MIX WELL
  12. ADD 1TBSP WATER AND COOK
  13. ADD SALT,1TSP LEMON JUICE,1TSP RED CHILLI POWDER
  14. COOK FOR 5 MIN AND OFF THE GAS...
  15. SOAK KHUS KHUS FOR 8 HRS IN WATER AND GRIND INTO FINE PASTE
  16. HEAT 2 TSP OIL,ADD RAI JEERA AND ONE CUP FINELY CHOPPED ONION
  17. ONCE ONIONS ARE BROWN,ADD 1 TSP RED CHILLU POWDER,1 TSP CORIANDER POWDER,1TSP TURMERIC
  18. MIX WELL
  19. ADD FINE PASTE OF KHUS KHUS AND MIX WELL..ADD 1 CUP WATER
  20. ADD ONE CUP BOILED SOYA CHUNKS AND COOK FOR 15 MIN
  21. TAKE 2 TBSP OF SESAME SEEDS POWDER,2 TSP OF BHUJIYA SEV POWDER
  22. ADD 2TSP REDCHILLI POWDER ,1TSP GREEN CHILLI GINGERGARLIC PASTE,1TSP TURMERIC,1 TSP CORIANDER,SALT
  23. ADD 1 TSP OIL AND MIX THE MIXTURE WELL
  24. SCOOP THE INNER PART OF TOMATO AS SHOWN.. STUFF MASALA
  25. STUFF THE MASALA IN TOMATOES
  26. STUFF THE MASALA IN STRIP CUT POTATOES
  27. HEAT OIL IN KADAL,ADD STUFFED TOMATOES AND COOK ON SLOW FLAME
  28. HEAT OIL IN KADAI,COOK STUFFED POTATOES SEPARATELY AS IT TAKES TIME TO COOK
  29. FOR MAKING GRAVY OF TOMATO CURRY..HEAT 2 TSP OIL,ADD RAI JEERA AND 1 TSP GRINDED KHUD KHUS ..SAUTE
  30. HERE I HAVE ADDED INSIDE PART OF SCOOPED TOMATOES
  31. ADD MASALA MIXTURE,1 TSP TURMERIC,2 TSP RED CHILLI POWDER,1 TSP CORIANDER POWDER
  32. ROAST TILL IT RELEASES OIL,ADD LITTLE WATER.HERE I HAVE ADDED WATER LEFT AFTER GRINDING KHUS KHUS
  33. DROP STUFFED POTATOES AND TOMATOES IN THE GRAVY AND COOK FOR 10 MIN..READY TO SERVE
  34. WASH 1CUP TOOR DAAL,PRESSURE COOK IT BY ADD ING LITTLE TURMERIC AND 1 TSP GHEE
  35. HEAT 2 TSP GHEE,ADD JEERA,CURRY LEAVES,HING,AND RED CHILLI POWDER
  36. TRANSFER TADKA INTO COOKED DAAL
  37. COOK RICE TILL SOFT..ADD 1 TSP GHEE ON THE TOP FOR GOOD TASTE
  38. COVER AND COOK TILL NO MOISTURE IS LEFT
  39. HEAT ONE CUP MILK IN A PAN
  40. ADD ONE CUP COCONUT POWDER AND COOK
  41. COOK TILL MILK EVAPORATES..NOW ADD 1 CUP SUGAR
  42. ADD 1 TSP MILK POWDER AND MIX WELL
  43. COOK TILL MIXTURE IS DRY
  44. MAKE ROUND BALLS ..PUT CHAROLI IN BETWEEN AND PRESS
  45. TAKE 250 GMS MAWA WITH 50 GMS REFINED FLOUR..CRUMBLE THE MAWA AND MIX BOTH MAWA AND MAIDA
  46. ADD LITTLE MILK IF YOU FIND MIXTURE LITTLE DRY
  47. MAKE ELONGATED BALLS OF DOUGH
  48. HEAT GHEE AND DROP GULABJAMUN BALLS ONE BY ONE
  49. FRY TILL GOLDEN BROWN
  50. ADD 1 CUP SUGAR AND 2 CUPS OF WATER AND BOIL FOR 15 MIN
  51. ADD ELAICHI POWDER AND FEW KESAR STRANDS
  52. DROP FRIED GULAB JAMUNS IN SUGAR SYRUP
  53. TAKE 2 CUPS REFINED FLOUR,1/2 TSP BAKING POWDER,1TSP SALT,2 TSP OIL
  54. ADD 2 TSP CURD AND MIX WELL..FORM A CRUMBLE MIXTURE
  55. ADD ENOUGH WATER AND FIRM SOFT DOUGH
  56. COVER THE DOUGH AND KEEP ASIDE FOR 30 MIN
  57. HEAT 1 TSP OIL,ADD SOAKED 1 CUP MOONG DAAL..AND COOK ON MEDIUM FLAME
  58. ONCE DAAL IS 1/2 COOKED,ADD 1CUP GRAM FLOUR,1TSP GINGERCHILLI PASTE,1TSP DHANIA SEEDS,SALT, TURMERIC
  59. ADD FEW CORIANDER LEAVES,MINT LEAVES AND MIX WELL
  60. KEEP IN STIRRING AND COOK
  61. MIX WELL AND ROAST TILL MASALA IS COOKED...SEE FOR BALL FORMATION...OFF THE GAS..
  62. MAKE THIN CHAPATI AND PUT THE BALL OF MASALA..ENVELOP THE MASALA FROM ALL SIDES AS SHOWN
  63. PRESS DOUGH INBETWEEN AS SHOWN AND DROP IN MEDIUM HOT OIL
  64. FRY KACHORIS ON SLOW FLAME
  65. REMOVE FROM FLAME KNCE KACHORIS ARE BROWN AND DONE
  66. TAKE 2 CUPS OF METHI LEAVES,1TSP GREEN CHILLI PASTE,1 TBSP OIL,SALT
  67. ADD TWO CUPS OF COURSELY GRINDED GRAM FLOUR,1 CUP CURD AND MIX WELL
  68. ADD 1/2 TSP ENO ONCE YOU ARE READY TO FRY METHI GOTAS
  69. DROP METHI GOTA WITH YOUR FINGERS ONE BY ONE
  70. DEEP FRY METHI GOTA TILL BROWN
  71. SQUEEZE MANGO PULP TO NAKE AAMRAS
  72. ROAST CHAPATI ON GAS
  73. GRIND TWO SPOONS CURD,FEW CORIANDER LEAVES,MINT LEAVES,HALF CHILLI SALT IN JAR FOR PERFECT CHAAS

Reviews (2)  

How would you rate this recipe? Please add a star rating before submitting your review.

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Gowri Rajasekaran
Jul-29-2018
Gowri Rajasekaran   Jul-29-2018

Great work!!

Hanzala Khan
Jul-25-2018
Hanzala Khan   Jul-25-2018

Great

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