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Maharashtrian thali Recipe

Recipe By Ishika Botra

Maharashtrian special. This Maharashtrian Thali contains 'Daal, 'Rice, Baingan bhartha Chapati,Cucumber Raita',Pickle', 'Cauliflower Vegetable' and a sweet made of raw mango called 'Sakharamba', papad,

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1hr 34minstotal
1hr 34m.total
Maharashtrian thali
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Ingredients for Maharashtrian thali Recipe

  • 1/2 Pieces Tomato and cucumber slices
  • 1/4 tsp mokali dal chutney
  • 1/4 Cups Mokali Dal(
  • 1/4 tsp chana dal(split chickpea lentils) and yoghurt chutney
  • 3/4 Pieces Fried papad
  • as required Oil
  • 0.06 cup dry coconut
  • 1/2 Pieces Onion
  • 1/2 tsp inger garlic paste
  • 1/4 tbsp oda masala powder (readymade)
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Red chilli powder
  • 1/4 cup sour yoghurt
  • 1/4 tbsp Flour
  • 0.13 tsp Salt
  • 0.13 tsp Sugar
  • 0.06 cup Curry leaves
  • 1/4 tbsp Chopped coriander leaves
  • 0.13 tsp arlic paste
  • 1/4 cup dal palak curry
  • 1/4 cup Plain yoghurt
  • 1/4 cup white steam rice
  • 0.06 cup cooked yellow split pigeon peas
  • 1.25 g 5-6 mung
  • 1/4 cup Daal
  • 1 g 4-5 cloves g
  • 1/4 tsp aram masala
  • 1/2 tbsp Oil
  • As Required reen coriander leaves
  • 1/4 tsp Red chilli powder
  • 1/4 kg Cauliflower
  • 1/2 Pieces medium sized potato and tomato
  • 1/2 g 2-3 G
  • 1/2 tsp Red chilli powder
  • 0.13 tsp Turmeric powder

Directions: Maharashtrian Thali Recipe

  • STEP 1.For Daal, Wash Daal and cook it in cooker, take 4 whistle. In a kadhai, take oil and heat it, and put cumin seeds and some hing, then put green chilli, curry leaves and finely chopped garlic, let garlic get golden brown. Add 1 tsp of red chilli powder and 1 cup of water and add cooked daal to it. (Add little water if required) Put salt, garam masala and jaggery into it and let it boil for 5-7 minutes.
  • STEP 2.For Cauliflower vegetable, take cauliflower and cut into pieces. Boil the cauliflower for 5 minutes. Take 3 tbsp of oil in kadhai and heat it, then add rai and jeera to it. Add hing, green chilli and chopped potato. Add to it the spices like turmeric powderand red chilli powder. Add salt to taste. Mix well. Add some coriander and cover it. Let it cook for 7-8 minutes.
  • STEP 3.For Raita --Take 2 Cucumbers and finely chop it. Add to it 1 Cup Curd and salt and sugar to taste and mix it. Garnish with coriander leaves.
  • STEP 4.Grease some oil to brinjal & put some cuts with knife on it. On gas burner roast brinjal till outer part becomes black after roasting. remove it from flame & cover it with lid
  • STEP 5.Chop spring onion, green lasun & onion. After 10 min. Remove black portion of roasted brinjal and take white cooked portion
  • STEP 6.In a kadhai add oil, mustard seeds, asafoitida and green chilli, lasun pate. Saute it. Then add onion, spring onion & green lasun, turmeric. Again saute it for 2 min.
  • STEP 7.I prepared dal, chawal, lasun chutney, roti with brinjal bharatha,papad etc...for lunch
Nutrition
value
432
calories per serving
18 g Fat14 g Protein52 g Carbs19 g FiberOther

Current Totals

  • Fat
    18g
  • Protein
    14g
  • Carbs
    52g
  • Fiber
    19g

MacroNutrients

  • Carbs
    52g
  • Protein
    14g
  • Fiber
    19g

Fats

  • Fat
    18g

Vitamins & Minerals

  • Calcium
    199mg
  • Iron
    9mg
  • Vitamin A
    2237mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    215mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    138mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    191mg
  • Manganese
    3mg
  • Phosphorus
    279mg
  • Selenium
    9mcg
  • Zinc
    2mg
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
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Recipe By Ishika Botra