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Can Fast Food Be Healthy?
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The ingredients needed to make Satwik Thali:
- Get For rice and khichri:
- Get 1 kg Gobind bhog rice
- Get 1/2 cup Moong dal
- Take 2 Potatoes
- Get 1 tsp jeera
- Get 1 tablespoon Ghee
- You need 1/2 tsp Haldi powder
- Provide 1 -2 Bay keaf
- Prepare To taste Sendha salt
- Get 1 inch Adrak (ginger)
- You need 4 Potato
- Take 1 tsp Jeera
- Provide 1/2 tsp Haldi powder
- Use For parwal aloo sabji
- Take As needed Ghee
- Take 250 gms parval
- Use 1 tsp Jeera
- Use As needed Jaggery
- Get To taste Salt sendha
- Prepare To taste Salt sendha
- You need 1 tsp Jeera
- Provide 1 ltr Milk
- Get For chutney
- Use 1 pinch Cardamom powder
- Provide 10-12 Cashewnut
- You need 10-12 Raisins
- Use 500 gms tomato
- Use 1 inch ginger piece
- Take For posto bonda
- Use 200 gms poppy seeds
- Use 4 tsp Maida
- You need For kheer
- Get 1/4 cup gobind bhog rice
- Use Small piece Batasha cakes
Instructions to make Satwik Thali:
- Boil the rice and drain the water.Keep aside.
- For kichri:Boil together in a big container rice moong dal,chopped potatoes with sandhaiv salt and haldi powder.Once cooked add jeera and bayleaf warmed in ghee on the top.Keep aside
- For Aloo and parwal curry heat ghee in a karai. Add parwal and aloo which are previously chopped into small pieces and stir fry.Gradually add jeera ginger paste,haldi and sandhaiv salt and add water stirring at times. When the vegetables get cooked and the gravy thickens add ghee and remove from flame.Set aside
- For posto bonda wet grind the poppy seeds and make a batter mixing it with Maida and chawal powder. Beat well adding sandhaiv salt. Heat ghee or oil and put pouch of batter to make the bondas. Deep fry well
- For chutney heat a spoon of oil and add to it whole jeera.When it smells add tomatoes and gur. Add a little beat of water and allow to get thickly cooked.
- For kheer boil the milk in a container. When it starts boiling add gobind bhog rice Natasha cakes and stir occasionally. When the rice gets cooked add cashews and raisins and remove from flame.
- Art range the thaki according to your platters and may top up with lemons
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