THAALI IDEAS (NORTH INDIAN MINI THAALI #1)

 A Thaali is a 3 course(and above) Indian meal which features a combination of dishes that are wholesome, mix and match with each other in terms of texture and  flavour, and are balanced. India being a country with a huge food culture and heritage there are a great number of thaalis which can be cooked, either within a single cuisine, or a mixture of cuisines that match well.

This is an attempt by me to bring here as many Thaali ideas as possible for you all to create. We all want an balanced meal which takes very little time to create, and this is just that. The Thaalis in this series will range from simple to complex, and festive to on the go. 

The below Thaali took me under 60 mins to create. All the recipes mentioned here are also available separately. But here I am giving the whole process of how I went about creating it, and also giving the recipes side by side.

Do let me know in the comment section if I should create more Thaalis like this for you to try. This current one is a simple working day thaali, which one can create before leaving for work(can pack this as lunch as well), or once back home, or any day.

Planning goes a long way in creating a wholesome, and delicious meal. Please go though all recipes to check if you have all ingredients mentioned.

 PREP TIME: 30 Mins(previous day)                       COOK TIME: 55 Mins

 TOTAL TIME:85 Mins                                              COURSE:  MAIN/ THAALI

 CUISINE:  NORTH INDIAN                                    SERVINGS: 5

 AUTHOR: Rajni Ram

Elements of this Thaali:

*Korean Carrot Salad, *Cabbage Pulav,  *One Pot Tadke wali Dal,  *Green Apple Raita, *Pickle, and *Chaach(buttermilk)

Pre prep: All Vegetables were cut the previous day ( Julienne or Grate the carrot for salad. Chop the cabbage into strips, wash, drain, chop Onions, Capsicum, tomatoes, and store in fridge.)

Preperation and cooking:

STEP 1 : Wash the rice for the Pulav, add adequate water, and pressure cook. (details in recipe). (15 mins approx to cook)

STEP 2: Wash the dal, drain and rest for 10 minutes.(10 min approx)

STEP 3: Within the 10 minutes of the resting time for Dal, complete the carrot salad.

STEP 4: Start cooking the dal as per recipe.(20 mins from start to end)

STEP 5 : The pressure must have settled in the rice, open cooker and spread out the rice on a plate to cool.

STEP 6: Start cooking the pulav as per recipe.( 15 min approx)

STEP 7: While the cabbage is getting cooked(sauteing) grate the Green apple for Raita and complete the raita.

STEP 8: The cooled rice will now be ready to add to the Cabbage mix. Complete the Pulav 

 RECIPES FOLLOW:

1. Korean Carrot Salad:

Ingredients:

     

     Carrots 3 medium sized, julienned or grated roughly

     Caramelized Onions 1/2 cup ( I used store bought dehydrated onions)

     Salt as required 

     Sugar 1 tsp

     Garlic 4-5 cloves chopped finely

     Pepper powder 1 tsp   

     Apple Cider Vinegar(ACV) 1 tbsp ( add more if you want more acidity)

     Crushed coriander seeds/Dhania 1/2 tbsp

     Olive oil (cooking oil, not extra virgin) 2 tbsp

     Fresh Coriander leaves for garnish

     STEPWISE RECIPE: 

    

     1. In a large bowl, take the julienne/grated carrot. Add all ingredients to it except the olive oil.

2. Now in a small frying pan or tempering pan, take the olive oil and heat it to smoke point(be careful to not start a flame while smoking the oil. If the oil crosses smoke point, it can catch fire). Pour this smoking hot oil over the salad ingredients and give them all a good mix. The salad is ready to serve. We liked it chilled, so I put it in the fridge until ready to serve. 

     

    

NOTES:

1. Olive oil is the recommended for the exact flavours of the salad.

2. While bringing the oil to smoke point, be careful to not start a flame while smoking the oil. If the oil crosses smoke point, it can catch fire).

3. Apple Cider Vinegar (ACV) can be substituted with white vinegar. I would suggest adding it as per your taste.

2. Cabbage Pulav:

     Ingredients:

     Rice 1 cup precooked and cooled ( I used regular Sona Masoori)

    Cabbage 1/2 of a medium one. chopped to think strips

    Capsicum 1 medium chopped to strips

    Tomato 1 large chopped 

    Cumin seeds 1 tsp

    Fennel seeds 1/2 tsp

    Shah jeera/ Caraway seeds 1/2 tsp

    Cinnamon 1 inch stick

    Turmeric powder 1/2 tsp

    Salt as required

    Red chilli powder(regular) 1 tsp

    Coriander powder 1 tsp

    Fennel Powder 1 tsp

    Garam Masala powder 1/2 tsp

    Oil for sauteing 1 tbsp 

    Fresh coriander leaves chopped for garnish

STEPWISE RECIPE FOLLOWS:

1. Precook 1 cup rice, spread it on a plate to cool and keep aside. In a Kadai heat the oil. Add the cumin seeds, fennel seeds and Shah jeera, Cinnamon stick, and fry until light brown. 

2. To this add the chopped capsicum and stir fry for 2 minutes. Add turmeric powder, and saute for another 2 minutes. Now add the tomatoes and continue to saute, until they become a little tender.

3. Now drop in the Cabbage strips, and saute for 2 minutes. Add salt, Red chilli powder, coriander powder, fennel powder and stir fry well. The cabbage will release water, keep sauteing until it becomes almost dry and the cabbage is well cooked, but firm and crunchy. 

4. Now add the garam masala, cook for a minute, and finally add the cooked rice. Give everything a nice stir so that the rice is well coated with vegetables and spices. Garnish with fresh coriander leaves and serve hot .

NOTES:

1. Instead of the regular cabbage one can also use Purple or Red cabbage.

2. Other vegetables or soya chunks can also be added.

3. One Pot Tadke wali Dal:

    Ingredients:

    Moong dal 1/2 cup  washed and soaked for 15 minutes

    Tomato 1 chopped

    Mustard seeds 1 tsp

    Cumin seeds 1 tsp

    Turmeric powder 1/2 tsp

    Curry leaves a few

    Green chilli 1 chopped

    Ginger -garlic paste 1/2 tsp

    Salt as required

    Oil for sauteing

    Ghee 1 tsp

    Lemon juice 1 tsp (optional)

STEPWISE RECIPE FOLLOWS:

1. Rinse and soak the Moong Dal for 15 minutes. Now in a small cooker heat some oil. To this add the mustard and cumin seeds. When the seeds crackle add the turmeric powder, followed by curry leaves, chopped tomatoes and green chilli. Saute this well until the tomatoes start turning a little tender. Add the ginger -garlic paste and fry for 10 seconds.

2. Now drain water from the dal and add the Moong dal to the cooker. Mix everything together nicely, and add 1.5 cups water. Close the cooker and allow 5 to 6 whistles to come. Put off the flame and wait for the pressure to release. Now open the cooker. The water must have been absorbed and dal cooked. The mixture may appear dry.

3. Add 1 cup water and stir everything well. Switch on the flame, add salt and stir again. cook for 1 minute. Switch off the flame, if using lemon juice(optional), add now, pour the ghee and its ready to serve.

NOTES:

1. This recipe can be followed with Tuvar dal(pigeon pea), Chana dal(Bengal gram) or the mix of all three grams together. The cook time will vary.

2. To make this dal in a pan instead of cooker. To pre cooked dal add all the above tempering ingredients and saute tomatoes in the tempering, and pour it into the dal.

4. Green Apple Raita:

     Ingredients:

     Green Apple 1 grated with peel

     Yogurt/Curd 300 gm

     Salt as required

     Roasted cumin powder 1 tsp

     Sugar 1 tsp

     Red chilli powder 1/2 tsp (optional)

Directions: In a bowl smoothen out the curd with a ladle gently. Do not whisk, only fold.

Grate the apple with the peel, and drop into the curd, add salt, sugar and roasted cumin powder, red chilli powder(if using), and mix everything very well. put it in the refrigerator until ready to serve.

   NOTE: 

1. Use only Green apples as they give the right tartness and texture. The taste may change with regular eating apples. Green apples are the cooking variety.

2. I have not added red chilli powder here. But it can be added.

3. Fresh and finely chopped coriander leaves can also be added.

4. Use more apples for a stronger flavour/taste.

5. Mango Pickle- Was courtesy my mother who runs Paru's Pickles.

6. Chaach/Buttermilk(this quantity is for 1 glass)- Take 1 tbsp curd and whisk,pour 3/4 cup warer, add salt and cumin powder, top with chopped coriander, if you prefer. 

OVERALL NOTES:

 

1. Planning goes a long way in creating a wholesome, and delicious meal. Please go though all recipes to check if you have all ingredients mentioned.

2. A small tip- sometimes when in a hurry, instead of resting the dal for 10 minutes, a use it immediately after wash, but give it a slightly onger cook time in the cooker (may be 3 whistles more). Helps in saving time.

3. Most of the time I don't store chopped onions in the fridge, I chop them right then. If chopping ahead, I store them in a Tupperware  box so that the smell does not permeate all through the fridge.

If you tried creating this Thaali and liked it please comment below. I would love to hear how it went for you. If you have a query about the recipe email us and i'll respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchenn has a new post we will mail the recipe to you.

  

CABBAGE PULAV/CABBAGE RICE

 Cabbage is one of the most underrated vegetable I feel, which remains unexplored beyond the Vegetable Manchurian, Kimchi and Poriyal(stir fry) or Subji and in salads. Thanks to the colourful varieties(read red and purple cabbage), this vegetable is gaining popularity again. Many don't like its smell when cooked. The best way to tackle this is by open pan cooking. 

Weight watchers speak about Bottle gourd, Broccoli and Cauliflower, but the cabbage always takes a back seat, never gets its due. This probably may be because, other than the everyday Kootu/subjis or the special occasion Manchurian, we don't think about it much. I have been a Cabbage lover right from childhood. A simple Cabbage and coconut stir fry (aka Poriyal) is enough to make me happy. I have also taken to trying other recipes from this vegetable, which can be cooked on a regular everyday basis and the health benefits this vegetable has to offer can be enjoyed. 

To state a few benefits of this simple and highly nutritive vegetable- It is nutrient dense. Low on calories and high on micro nutrients and vitamins. It is said to keep a check on inflammation, High on Vitamin C, Helps improve digestion, It is an excellent source of Vitamin K, easy to cook and quite inexpensive as compared to the gourmet vegetables. (source-health line). So, we should reap the benefits of this vegetable, what say?

I have come up with this simple cabbage pulav, which is tasty and easy to cook. Even your fussy and picky eaters will lap this up. I have kept the recipe and Masalas very simple here, as this is planed as a simple everyday dish, and a whole meal in itself, which can be relished with just a Raita.   

While you are here check out other everyday recipes like- One Pot Tadke wali Dal, Zucchini and Potato wheat Dosa, Goan style Lobia curry, Watermelon rind Kootu, Menthiya Keerai Kootu, Corn Palak subji, Dosakaya Chutney, and more...

Here goes the Cabbage pulav recipe-

 PREP TIME: 20 Mins                                            COOK TIME: 20 Mins

 TOTAL TIME:40 Mins                                            COURSE:  MAIN

 CUISINE:  NORTH INDIAN                                  SERVINGS: 5

 AUTHOR: Rajni Ram

    Ingredients:

     Rice 1 cup precooked and cooled ( I used regular Sona Masoori)

    Cabbage 1/2 of a medium one. chopped to think strips

    Capsicum 1 medium chopped to strips

    Tomato 1 large chopped 

    Cumin seeds 1 tsp

    Fennel seeds 1/2 tsp

    Shah jeera/ Caraway seeds 1/2 tsp

    Cinnamon 1 inch stick

    Turmeric powder 1/2 tsp

    Salt as required

    Red chilli powder(regular) 1 tsp

    Coriander powder 1 tsp

    Fennel Powder 1 tsp

    Garam Masala powder 1/2 tsp

    Oil for sauteing 1 tbsp 

    Fresh coriander leaves chopped for garnish

   Directions: Precook 1 cup rice, spread it on a plate to cool and keep aside. In a Kadai heat the oil. Add the cumin seeds, fennel seeds and Shah jeera, Cinnamon stick, and fry until light brown. To this add the chopped capsicum and stir fry for 2 minutes. Add turmeric powder, and saute for another 2 minutes. Now add the tomatoes and continue to saute, until they become a little tender. Now drop in the Cabbage strips, and saute for 2 minutes. Add salt, Red chilli powder, coriander powder, fennel powder and stir fry well. The cabbage will release water, keep sauteing until it becomes almost dry and the cabbage is well cooked, but firm and crunchy. Now add the garam masala, cook for a minute, and finally add the cooked rice. Give everything a nice stir so that the rice is well coated with vegetables and spices. Garnish with fresh coriander leaves and serve hot with some chilled Raita.

STEPWISE RECIPE FOLLOWS:

1. Precook 1 cup rice, spread it on a plate to cool and keep aside. In a Kadai heat the oil. Add the cumin seeds, fennel seeds and Shah jeera, Cinnamon stick, and fry until light brown. 

2. To this add the chopped capsicum and stir fry for 2 minutes. Add turmeric powder, and saute for another 2 minutes. Now add the tomatoes and continue to saute, until they become a little tender.

3. Now drop in the Cabbage strips, and saute for 2 minutes. Add salt, Red chilli powder, coriander powder, fennel powder and stir fry well. The cabbage will release water, keep sauteing until it becomes almost dry and the cabbage is well cooked, but firm and crunchy. 

4. Now add the garam masala, cook for a minute, and finally add the cooked rice. Give everything a nice stir so that the rice is well coated with vegetables and spices. Garnish with fresh coriander leaves and serve hot .

NOTES:

1. Instead of the regular cabbage one can also use Purple or Red cabbage.

2. Other vegetables or soya chunks can also be added.

  If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchenn has a new post we will mail the recipe to you.

  

TOMATO RICE/TAMATAR PULAV

 Tomato Rice is a very simple recipe and I love making it just for this reason. It is a quick fix in many ways. Whether I have to head out in a hurry or have to fix a lunchbox in a short time, this dish is always my option. This dish also necessarily does not need a side dish to go with it. Any stir fry will do, or just by itself, it is great too. This dish has all the goodness of tomatoes, so it is rich in vitamin C, in lycopene that is good for the skin, a decent amount of fibre.

I keep my tomato rice very simple, subtly flavoured with the minimum of spices. In this dish, I don't use any pungent spice like cloves, cardamom, cinnamon, or even onion, garlic, or ginger. I just let the Tomatoes do all the talking😀and the flavor is always bang on. The most concession I can make is adding fresh green peas to the rice. I don't puree my tomatoes too, I love to keep it rustic.

While you are here do check out my other rice varieties like Lemon Rice, Coriander rice, Lobia pulav, Masala rice, Flavoured rice, Coconut rice,  and more...

Here is the recipe for Tomato Rice for you--

 PREP TIME: 10 Mins                                COOK TIME: 20Mins

 TOTAL TIME:30Mins                                 COURSE:  MAIN

 CUISINE:  SOUTH INDIAN                       SERVINGS: 5

 AUTHOR: Rajni Ram

   Ingredients:

   Tomatoes 4 big chopped fine chopped finely

   Rice 1 cup pre-cooked and cooled

   Cashewnuts a few

   Green chillies 2 slit lengthwise

   Curry leaves a few

   Dry red chillies 2 broken

   Chana dal(yellow gram) 1/2 tbsp

   Urad dal 1/2 tbsp

   Mustard 1 tsp

   Turmeric powder 1/2 tsp

   Salt as required

   Red chilli powder 1 tsp(add more for more spice

   Coriander powder 2 tsp

   Oil for sauteeing

Directions:

Cook 1 cup rice, spread it on a plate to cool, and drizzle some oil over it so that the grains do not stick. Now in a Karahi heat oil and add the Cashewnuts to it and fry until light brown. Remove them onto a plate. Now to the same oil add the mustard seeds, Chana dal, urad dal, dry red chillies, and fry until the dals turn light brown. To this add the slit green chillies and curry leaves. Saute for 30 secs. Now add the turmeric powder and chopped tomatoes and saute for a minute. Now add salt, followed by red chilli powder and coriander powder, and cover the Karahi and cook until the tomatoes become mushy and the oil is released. Remove the lid and mash the tomatoes with the back of a ladle, so that it turns saucy. Now add the rice little by little and mix well. The tomato gravy must nicely coat the rice. Check for salt and spice and adjust if required. Put off the flame and add the fried Cashews. The yummy and tangy Tomato rice is ready.

Serving Suggestions: With any stir fry vegetable or Potato roast, Sepankazhangu(Colaccasia)roast, or just by itself.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Cook 1 cup rice, spread it on a plate to cool and drizzle some oil over it so that the grains do not stick.

2. Now in a Karahi heat oil and add the Cashewnuts to it and fry until light brown. Remove them onto a plate. Now to the same oil add the mustard seeds, Chana dal, urad dal, dry red chillies, and fry until the dals turn light brown.

3. Now add the slit green chillies and curry leaves. Saute for 30 secs. Now add the turmeric powder and chopped tomatoes and saute for a minute. 

4. Now add salt, followed by red chilli powder and coriander powder, and cover the Karahi and cook until the tomatoes become mushy and the oil is released.

5. Remove the lid and mash the tomatoes with the back of a ladle, so that it turns saucy. Now add the rice little by little and mix well. The tomato gravy must nicely coat the rice.

NOTES:

1. One can use Basmathi rice if they prefer. I have used regular raw rice.

2. I have kept the rice simple in flavour, if one wants onion and garlic can be added after adding the green chillies and sauteed well before adding the tomatoes.

3. Along with regular chilli powder, Kashmiri chilli powder can also be used for colour. I have used 1tsp regular red chilli powder and half teaspoon Kashmiri powder.  

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

LOBIA PULAV

 Lobia or Black-eyed Beans are a great source of plant-based protein. It has an adequate amount of fibre too and hence is a sought after food for weight watchers. All the same, it is a nutritious legume for everyone, whether weight watchers or not. It has many benefits and many dishes from different cuisine are made from it. 

In south India, it is used to make a Sundal/salad and is also used in making Kootu(a dal based gravy dish). In north India, a dal is made using Lobia, which is similar to Rajma. They are used in the famous dish of Kerala-Olan and is used in Mediterranean cuisine in Felafel and Salads. It is also made into flour, which can be added to the wheat flour while making Rotis.

Here I have made a Pulav using these Beans. This recipe is a good lunch box option as it is a meal in itself. It is easy to make and gets done in 30 minutes provided the beans are pre-soaked and cooked. To make this Pulav I have cooked the dal in a tomato-based gravy with spices and added the cooked beans to it.

While you are here please check out my other rice recipes like Masala Rice, Coriander Rice, Coconut Rice, Flavoured Rice, and more...

Here is the recipe of Lobia Pulav for you- 

  PREP TIME: 20 Mins(soak 2 hr)                         COOK TIME: 20Mins

 TOTAL TIME:40Mins                                            COURSE:  MAIN

 CUISINE:  NORTH INDIAN                                  SERVINGS: 5

 AUTHOR: Rajni Ram

Ingredients:

    Rice 1.5 cup cooked 

    Lobia/Karamani 100 gm (soaked for 2 hrs and cooked)

    Onion1 chopped finely

    Tomatoes 2 chopped finely

    Green chilli 1 chopped

    Cinnamon 1 inch stick

    Badi Elaichi 1 whole

    Shah jeera 1 tsp

    Cumin 1 tsp

    Cloves 5

    Fennel seeds/Saunf 1/2 tsp

   Black peppercorns 1.2 tsp

   Ginger-garlic paste 1/ tsp

   Turmeric powder 1/2 tsp

    Salt as required

   Red chilli powder 1 tsp

   Coriander powder 1 tsp

   Fennel powder1/2 tsp

   Biriyani powder 1 tsp(optional)

   Garam masala powder 1/2 tsp

  Coriander leaves finely chopped 1 tbsp

Directions:

Soak the Lobia for 2 hrs and pressure cook for 5 whistles. Cook the rice and cool it by spreading it on a plate and drizzle some oil on it, so that the grains don't stick together. Now take oil in a pan/Kadai and heat it. Add all the whole spices - Cinnamon, Cloves, Black cardamom/Badi elaichi, Fennel seeds, Shah jeera, Peppercorns to it. Fry for 10 seconds and add the green chillies and saute. Now add the ginger- garlic paste followed by chopped onions and saute until onions turn translucent. Now add the tomatoes followed by salt and cook, until the tomatoes turn mushy. Add all the dry spice powders-red chilli powder, coriander powder, fennel powder and saute for 2 minutes, until the masalas are well incorporated. Now add the cooked Lobia followed by a cup of water and cook for 2 minutes. Now add the biriyani powder(skip if you don't have it handy) and stir nicely. Start adding the cooked rice to the Lobia gravy, little by little. Mix nicely, such that the gravy coats the rice well. Sprinkle some Garam masala over it, and add some chopped coriander leaves. The yummy Lobia pulav is ready. Enjoy. Bon Appetite.    

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Soak the Lobia for 2 hrs and pressure cook for 5 whistles. Cook the rice and cool it by spreading it on a plate and drizzle some oil on it, so that the grains don't stick together. 

2. Now take oil in a pan/Kadai and heat it. Add all the whole spices - Cinnamon, Cloves, Black cardamom/Badi elaichi, Fennel seeds, Shah jeera, Peppercorns to it. Fry for 10 seconds and add the green chillies and saute.

3. Now add the ginger- garlic paste followed by turmeric powder and chopped onions and saute until onions turn translucent. Now add the tomatoes followed by salt and cook, until the tomatoes turn mushy. 

4. Add all the dry spice powders-red chilli powder, coriander powder, fennel powder and saute for 2 minutes, until the masalas are well incorporated. Now add the cooked Lobia followed by a cup of water and cook for 2 minutes. 

5. Now add the biriyani powder(skip if you don't have it handy) and stir nicely. Start adding the cooked rice to the Lobia gravy, little by little. Mix nicely, such that the gravy coats the rice well.

6. Sprinkle some Garam masala over it, and add some chopped coriander leaves. The yummy Lobia pulav is ready. Enjoy. Bon Appetite. 

NOTES:

1. I have used the white Lobia here. This dish can be prepared with the Red ones, or even green peas and turns out absolutely delicious.

2. The Lobia should be well cooked but not mushy.

3. I have used Biriyani masala for extra flavouring, the dish tastes good even without it. 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.