I thought I must at least make another thali before this month ends, for making it to the Indian Thali Mela. I have really enjoyed making these thalis and the many thalis that so many bloggers have made for me. I have always been so attached to the concept of Thalis.
Even when I normally don't order a thali in any restaurant, unless until out of need, I always examine my partner's thali with keen interest and try to understand what's on it.
So when I was thinking about what I should select as a theme for my Cooking 4 all Seasons' 5 anniversary, I thought the Thali would be a wonderful theme. I was skeptical if others would be willing to leg out so much effort in cooking up so many dishes on a day and on top picturing it as such.
The rules were quite clear, I wanted the whole dish to be displayed and clicked in one whole picture. This means we had to think of plates, bowls, and other props. To make things tougher, clicking a thali has always been a challenge for me, with those steel plates, katoris, it always shines and not make the food so very attractive in a homely setup.
So to test waters, I proposed this idea to my BM friends, and I was shocked, surprised, and pleased that so many came forward to take it up. Can you believe I got about 98 Thalis for the event!
I am so touched that so many took upon them to recreate state-specific thalis, writing so much about histories, etc.
So as a last-minute whim I cooked up this lunch this weekend and I was so happy with the way dishes turned out. Hubby dear was furious that I worked so much, I was able to pacify him with good food.
Since we are going to be cooking only Vegetarian Food at home for the next 28 days, I thought I should try out some recipes from Krsna Prasadams. This is a No Onion, No Garlic Recipe
I made Vegetable Biryani, Carrot Tomato Salad, Pakoda Curry, Rasam, Store bought Chocolate Ice Cream.
Step by Step Picture Recipes
Rice - 2 cups
Water - 4 cups
Ghee or butter - 1/3 cup
Tomato - 1 large
Ginger, minced - 2 tsp.
Green Chillies - 3
Turmeric a pinch
Salt to taste
Fennel powder - 1/2 tsp
Cardamon, Clove, Cinnamon - 1/4 tsp
Asafoetida a pinch
Mint + Green Chillies - 1/2 tsp
Carrots - 1/2
Fresh Green Peas - 1/2 cup
Beans - 1/4 cup
Coriander leaves - 1/2 cup
Vegetable Salad with Carrot, Onion, and Tomato