Week 1 – Indian Thalis
Andhra Thali ~ Mudda Pappu, Bendakaya Vepudu
Chow Chow Sambar ~ South Indian Lunch Thali
How to make Oats Vegetable Upma | South Indian Breakfast Thali
Fried Naan | How to make Fried Naan | North Indian Thali
Maida Pakoda | Maida Onion Pakoda | North Indian Thali
Shahi Matar Capsicum Sabji | Side Dish for Chapati
Methi Puri – Methi Poori Recipe | North Indian Thali
Week 2 Recipes from Thali
Methi Kofta in Spicy Dal | Dal with Methi Koftas
Methi Carrot Pulao Recipe | How to make Carrot Methi Pulao…
Carrot Kheer | How to make Carrot Payasam
Semiya Saggubiyam Payasam | Semolina Sago Porridge
Paneer Payasam | Paneer Kheer ~ Breakfast Thali
Raw Banana Fry / Plantain fry / Valakkai Poriyal
Cluster Beans – 250 gms
Onions – 1/4 cup medium
Garlic – 2 pods
Chilli powder – 3/4 tsp
Coriander powder – 1/2 tsp
Turmeric powder a pinch
Salt to taste
Oil – 2 tsp
Curry leaves few
Ground nut powder – 2 tsp
Mustard seeds + Urud dal – 1/2 tsp
Curry leaves few
How to make Cluster Bean Dry saute.:
Clean and trim the beans. Chop them into 2 inch pieces. In a pan, bring water to boil, add the beans and cook till tender. Drain the water and keep it aside.
Chop onions into fine pieces. Crush the garlic pods
Heat oil in a pan. Let the mustard seeds splutter. Then add the curry leaves, garlic. Fry for 1 min.
Then add finely chopped onions. Fry till its brown. Add the drained beans to the pan. Sprinkle turmeric powder, salt. Cover with lid and simmer for 5 mins.
Then add the chili powder, coriander powder. Adjust the salt. Cover and cook again for 10 – 15 mins, till the beans are well cooked.
Once its cooked, remove the lid and add the ground nut powder. Mix well.
The water used for cooking is not used in cooking as it tends to be bitter.