STEP 1.Take a cup of rice and dal. Wash them. Keep them on boil. Add ghee for more.
STEP 2.Take a coconut and remove its skin and chop it in pieces. Grind the coconut finely. Also boil the potatoes for the tikki
STEP 3.Take a cup of ghee in a pan, add the dessicated coconut. Cook for few minutes. Add a spoon of sugr and milk powder. Cook slow. Garnish with nutmeg powder, cardamom powder and saffron. You can also add almonds.
STEP 4.Take 2 onions, one tomatoe and green peas. To cook chokha grind the tomatoes and make a puree.
STEP 5.Take a cooker and add a tablespoon of oil, add mustard seeds, turmeric powder, asafoetifa, red chilli powder, coriander powder, sugar and salt to taste. Cook for sometime. Add the potatoes, tomatoe puree and peas.
STEP 6.Add water if needed. Make 3 whistles and cook. Ads garam masala at the end.
STEP 7.Take all-purpose flour and knead it with a spoon of oil. Add water to make a dough. The dough must be made like that of paratha. Make small balls and make puri
STEP 8.Deep fry the puri and make as much as required.
STEP 9. Now the rice and dal are ready. Add dal in a bowl, add water, turmeric, red chilli, coriander powder and mix . Add peanuts and lemon juice as well.
STEP 10.For fried chillies, deep fry some green chillies and serve.
STEP 11.Veg thali is ready.
Nutrition value
1876
calories per serving
69 g Fat43 g Protein263 g Carbs51 g FiberOther
Current Totals
69 g Fat
43 g Protein
263 g Carbs
51 g Fiber
MacroNutrients
Carbs
263 g
Protein
43 g
Fiber
51 g
Fats
Fat
69 g
Vitamins & Minerals
Calcium
240 mg
Iron
25 mg
Vitamin A
2110 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
14 mg
Vitamin B6
1 mg
Vitamin B9
237 mcg
Vitamin B12
0 mcg
Vitamin C
232 mg
Vitamin E
6 mg
Copper
2 mcg
Magnesium
476 mg
Manganese
10 mg
Phosphorus
789 mg
Selenium
9 mcg
Zinc
9 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
