As I had said I had planned for a simple Ugadi Breakfast Brunch. After all the elaborate thalis that my fellow BM’ers did, especially Vaishali, who really rocked, I couldn’t pass up such a simple thali. So I had to make something different and decided Sunday was the best.
Things always happen at the last moment and I couldn’t plan for the breakfast. So I thought I might as well make it a proper lunch. So called parents over for lunch and planned for an elaborate lunch. When I had a Breakfast Thali in mind, I landed in Mittu’s place where she dished out a Dessara Special Breakfast thali. I loved the entire plate and wanted to recreate the same at home. Thanks to her, we ended up with a delicious feast!
North Indian Thali
Now that it turned out that I am going to make a lunch, I added couple more dishes to make it more elaborate and a feast. It surely ended up being a feast and you get to read it very hot..:)
So finally the thali had Badam Milk, Dahi Vada, Methi Puri, Luchis, Panch phoran Aloo, Channa Masala, Saffron Rice, Suji Halwa. I love Amma’s Dahi Vada, so asked her to make it for lunch.
Step by Step Picture Recipe
Methi Puri ~ Fenugreek Puris
All purpose flour – 1/2 cup
Wheat flour – 1/2 cup
Besan / Bengal Gram Flour – 1/2 cup
Red chili powder 1/2 tsp
Hing a pinch
Salt to taste
Turmeric powder a pinch.
Oil for deep frying
How to make the Puris
Wash the methi leaves well and drain on a colander.
In a bowl take all the flours, salt, turmeric, chili powder, hing along with chopped methi leaves. Mix well.
Then slowly add water and knead to a stiff dough.
Heat a Kadai with oil. Dust and roll out as small discs. Once the oil is hot, reduce to medium if it’s very hot. Then slowly slide the puris and cook on all sides.
Serve hot with panch phoran aloo and Channa Masala
Today is the last of the Blogging Marathon week 1. I have a great time displaying all my thalis and checking out my members. Hope everybody enjoyed the virtual treats.