Which are the most-wanted and delicious items in an Indian Thali?

There are some days when we are happy being served with the salads, while there are other days as well in which we wish to go out to the Indian restaurant in Seattle to dine out on the assortment of the popular Indian dishes. Hey, Wait! Wait! Wait!

Why do you want to go out to a restaurant, when you can make all these things at home?

Today we are going to discuss the recipes of the most wanted food items in the Indian Thali. For these, you can thank the chefs of the Famous Indian restaurant in Kirkland who have summarised the recipes in the easiest way for better understanding.

Tomato Pulao

  • Step 1: Take 1 cup of Basmati Rice and Wash it nicely.

  • Step 2: Soak it in the water for about 15 to 20 minutes

  • Step 3: Put the oil in the cauldron

  • Step 4: Let cumin seeds pop up

  • Step 5: Put the vegetables in the following proportions and saute them until comes out to be easily chewable:

  • Onion – 1 medium-sized

  • Tomatoes – 4 medium Sized

  • Green Chillies – 3

  • Ginger Garlic Paste – 1 Tablespoon

  • Step 6: Now add the following spices to it:

  • Turmeric -½ tablespoon

  • Garam Masala -1 teaspoon

  • Red Chilli Powder – As per the spice requirement

  • Salt – As per your taste

  • Step 7: Now add the following

  • Cashews – 5 to 6

  • Water – 1 ½ cup

  • Cinnamon Stick – 1

  • Bay Leaf – 1

  • Step 8: Cover the cauldron with a lid and let the rice cook for about 5 minutes.

  • Step 9: It’s garnishing time. Add Chopped Coriander leaves on top of the rice to bring about that refreshing taste.

Moong Dal

  • Step 1: First of all, measure ½ cup of the moong dal and roast it on the low flame. Make sure that it comes out to be nicely golden brown.

  • Step 2: Once roasted, take it out in the bowl and wash it nicely.

  • Step 3: Take a deep pan or cauldron. And add the following:

  • Water – 2 cups (Notice: For ½ cup dal, we have taken 2 cups of water)

  • Salt – 1 Tablespoon

  • Turmeric Powder – ½ tablespoon

  • Dal – (Which we have taken out in the bowl after roasting)

  • Step 4: Once boiled, take a separate vessel and prepare the Indian Tadka (temper) with the following ingredients:

  • Ghee – 2 Tablespoon

  • Panch Phoran – ¼ tablespoon

  • Chopped Onion – 2 tablespoon

  • Chopped Tomato – 1 medium-sized

  • Slit Green Chilli -1

  • Salt – ½ teaspoon

  • Ginger Garlic Paste – 1 tablespoon

  • Coriander powder – ½ teaspoon

  • Turmeric powder – ½ teaspoon

  • Red Chilli Powder – ¼ teaspoon

Carrot Halwa

  • Step 1: Take 4 large-sized carrots, grate them nicely and saute them in the butter.

  • Step 2: Add ½ cup of the coconut milk to it

  • Step 3: Let the carrots cook with steam for 10 minutes. So leave it covered on the low flame.

  • Step 4: Find out the following ingredients in your kitchen and measure them in the following amounts:

  • Almond Flour – ¼ cup

  • Sugar – 1 cup

  • Cardamom Powder – teaspoon

  • Desiccated coconut – 2 big tablespoons

  • Step 5: Put all the ingredients in the carrot and milk solution. Cover the lid, keep the flame low and let it be cooked for another 5 minutes. After said time, about 80% of the liquid will evaporate.

  • Step 6: It’s garnishing time! Finely chopped cashews and almonds will go nice with it.

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