Home Style Veg Lunch Thali 4!!!! Simple & Delicious !!!

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is more economical.

curd

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and higher in protein.

mixed vegetables

🥗Healthier: steamed broccoli

💰Cheaper: frozen mixed vegetables

Steamed broccoli is nutritious, while frozen options are budget-friendly.

sweets

🥗Healthier: fruit salad

💰Cheaper: homemade dessert

Fruit salad is lighter and healthier than traditional sweets.

Soak 1 cup of chickpeas overnight and drain the water in the morning.

Add fresh water to the chickpeas and 1 cup of Sona Masuri rice, then add a spice bag containing black tea, cinnamon, cardamoms, and cloves.

Pressure cook the chickpeas and rice for 6 whistles.

Heat 1 teaspoon of ghee in a pan and fry broken pieces of cashew nuts, then set aside.

In the same pan, fry 1 cup of Sooji Rava in the remaining ghee until it changes color, then remove it onto a plate.

Add 2 cups of water to the pan and bring it to a boil.

Sprinkle the roasted rava into the boiling water while stirring to avoid lumps.

Add 2 cups of sugar to the cooked rava and mix well until it becomes liquid.

Add 1/2 cup of ghee, saffron soaked in milk, and cardamom powder, then mix well and switch off the heat.

Slice 2 large onions, 3 tomatoes, and 3 green chilies, and blend them with garlic and ginger into a fine paste for the chana masala.

Open the pressure cooker and remove the spice bag from the cooked chickpeas and rice.

Drain the water from the chickpeas, saving it for later use, and heat 4 teaspoons of oil in a kadai.

Add a small bay leaf and the blended masala to the oil, cooking for a couple of minutes.

Add turmeric powder, salt, 1.5 teaspoons of coriander seeds powder, and chana masala powder to the cooked masala and mix well.

Add the cooked chickpeas and the reserved water to the masala, and allow it to come to a boil.

For the curd rice, mash some of the cooked rice with salt, add 1 cup of milk and fresh curd, and mix well.

Add 1 teaspoon of butter, finely chopped ginger, and temper with 1 teaspoon of oil, mustard seeds, green chilies, and curry leaves.

Mix in chopped coriander leaves and sprinkle pomegranate seeds on top for garnish.

Prepare the puris by mixing aata with salt to form a tight dough, then roll into small balls.

Heat oil for frying and carefully slide the puris into the hot oil, turning until golden and puffed on both sides.

Serve the chana masala topped with sliced onions and ginger, along with puris, curd rice, and rava kesari.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens