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We hope you got insight from reading it, now let’s go back to punjabi thali..kadhi pakoda,sarson ka saag,dahi bhalla,carrots juice,lassi,gur recipe. You can cook punjabi thali..kadhi pakoda,sarson ka saag,dahi bhalla,carrots juice,lassi,gur using 54 ingredients and 17 steps. Here is how you achieve that.

The ingredients needed to make Punjabi Thali..Kadhi Pakoda,sarson ka saag,dahi Bhalla,carrots juice,lassi,gur:

1. You need For Besan Pakora
2. Take 1/2 cup Besan (gram flour)
3. You need 1/2 cup finely chopped (or 1 medium) Onion
4. Use 1 Green Chilli, seeded and finely chopped
5. You need 1 small pinch of Baking Soda
6. Provide 1/3 cup + 1 tablespoon Water
7. You need to taste Salt
8. Get Oil for deep frying
9. Get For Kadhi
10. Use 1 cup sour Curd
11. Use 1/4 cup Besan
12. Get 1 1/2 cups Water
13. Prepare 1/4 teaspoon Turmeric Powder
14. Get to taste Salt
15. Take For Tempering
16. You need 2 tablespoons Oil
17. Use 1/4 teaspoon Fenugreek Seeds
18. Take 1/4 teaspoon Mustard Seeds
19. You need 1/4 teaspoon Cumin Seeds
20. Prepare 1/2 teaspoon grated Ginger
21. You need 2 Dry Red Kashmiri Chillies
22. Prepare 1/2 teaspoon Red Chilli Powder
23. Take 1 tablespoon Coriander Leaves, finely chopped
24. You need For dahi Bhalla..
25. Use 3/4 cup Split Urad dal
26. You need 4-5 cups Yogurt
27. Take to taste Salt
28. Take 15-20 Raisins
29. Prepare 1 inch piece Ginger chopped
30. Get 2 Green chillies chopped
31. You need 2 tablespoons Gram flour (besan)
32. You need Oil to deep fry
33. Use 1 teaspoon Rock salt (sendha namak)
34. Use 1 tablespoon Sugar
35. Take Green chutney as required
36. Prepare Sweet date and tamarind chutney as required
37. Get 2 teaspoons Roasted cumin powder
38. Prepare 2 tablespoons Fresh coriander leaves
39. Prepare to taste Pomegrante seeds
40. Use For sarson ka saag..
41. Provide 200 g Sarson
42. Take 35 g Spinach
43. You need 35 g Bathua
44. You need 35 g Fenugreek Leaves
45. Use 1 cup Tomato Chopped
46. Provide 1 cup Onion Chopped
47. Get 1/4 cup radish Chopped
48. Prepare 1 inch Ginger Chopped
49. Take 8-10 cloves Garlic Chopped
50. Take 2-3 Green Chilli Chopped
51. Prepare 1 tsp Red Chilli Powder
52. Get 1/4 tsp Hing
53. Get to taste Salt
54. Get 2 tbsp Makki ka Atta

Instructions to make Punjabi Thali..Kadhi Pakoda,sarson ka saag,dahi Bhalla,carrots juice,lassi,gur:

1. For Kadhi pakoras…Mix 1/2 cup gram flour, chopped onion, chopped green chilli, baking soda and salt in a bowl.
2. Add water (1/3 cup + 1 tablespoon) in small quantities and make very thick batter.
3. Heat 1 tablespoon oil in a medium size deep pan over medium flame. Add mustard seeds and fenugreek seeds. When they begin to crackle add cumin seeds and grated ginger; sauté for 20-30 seconds.
4. Add prepared curd-flour batter and mix well.
5. Cook on medium flame until raw smell of gram flour goes away or for approx. 8-10 minutes. Stir occasionally in between to prevent sticking. If mixture becomes very thick, add 1/2 cup more water and cook more for 3-4 minutes. It should have pouring consistency.
6. Meanwhile, heat 1 tablespoon oil in a small tempering pan on low flame. When oil is medium hot enough, remove tempering pan from flame and add dry red chilli and red chilli powder. Immediately pour it over prepared kadhi.
7. Add deep fried pakoras, mix well and cook for 3-4 minutes. Turn off the flame and garnish it with coriander leaves.
8. For dahi Bhalla..Wash and soak dal in three cups of cold water overnight. Drain off excess water the following day. - Grind dal to a smooth paste. Add salt, raisins, ginger, green chillies and gram flour to the batter and whisk for ten minutes.
9. Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in it and fry until light golden. Drain the bhallas and soak them in sufficient quantity of water. Leave for two minutes. Squeeze between your palms to drain out water. - Whisk yogurt well with rock salt and sugar to taste.
10. To serve, place bhallas on a plate and cover with yogurt. Drizzle mint chutney and sweet date and tamarind chutney. Sprinkle roasted cumin powder. - Garnish with coriander leaves,pomegrante seeds and serve immediately.
11. Clean all the leaves and wash them thoroughly. - One good way to wash your green is to fill a large pot with water. - Dip your greens in water.
12. Let it stay for a minute. - All the impurities will settle down. - Gently take out the leaves without disturbing the water.
13. Repeat the process 2-3 times. - Chop the greens and add them in a pressure cooker. - Add tomato, onion, ginger, garlic, radish, green chilli, salt and a cup of water. - Pressure cook for one whistle on high heat.
14. Remove the pressure cooker from heat and let it cool. - Once cooled, blend the greens in a blender to make a coarse paste. - Transfer the paste in the pressure cooker.
15. Dissolve makke ka atta in little water and add it in the cooker. - Add red chilli powder and hing and cook for 15 minutes. - For tempering, heat ghee in a pan.
16. Add onion and garlic and fry till golden brown. - Pour the tadka over the saag. - Serve hot with makke ki roti and white butter.
17. Take a big thali and arrange all dishes with Chapatis,lassi,carrots juice and masala gur.

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