How to Cook Perfect Veg lunch Thali -2

Veg lunch Thali -2.

You can cook Veg lunch Thali -2 using 36 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Veg lunch Thali -2

1. Prepare For of wheat parathas:.
2. You need 2 cups of wheat flour.
3. Prepare 3 tbsp of oil for moin.
4. You need to taste of Salt.
5. You need as required of Ghee for roasting.
6. Prepare as required of Dry wheat flour for dusting/ rolling.
7. It's For of Rasa moong:.
8. It's 1 cup of moong.
9. Prepare 1 tbsp of oil.
10. You need 1 of cinnamon sticks.
11. Prepare 2 of cloves.
12. Prepare 1 tsp of mustard seeds.
13. You need 1 tsp of cummin seeds.
14. It's 1/4 tsp of turmeric powder.
15. You need few of curry leaves.
16. Prepare 2 of green chillies chopped into half.
17. You need 1 tsp of red chilli powder.
18. Prepare 1 tbsp of dhania jeera powder.
19. Prepare 1 tsp of dry ginger powder.
20. Prepare 1 tsp of black pepper powder.
21. You need 2 of red dry chillies.
22. You need 1 of lemon size jaggery/ gur piece.
23. You need 1/2 of lemon to taste.
24. You need to taste of Salt.
25. You need For of raw mango-cabbage salad.
26. Prepare 1/2 cup of shredded cabbage.
27. Prepare 1/4 cup of grated raw mango.
28. You need 2 tbsp of finely chopped fresh coriander leaves.
29. Prepare 1 of green chilli finely chopped.
30. Prepare 1/2 tsp of roasted cummin seeds powder.
31. It's 1 tbsp of sugar powder.
32. It's to taste of Salt.
33. You need for of boiled brown rice:.
34. Prepare 1 cup of brown rice.
35. You need to taste of Salt.
36. Prepare as required of To serve--seasonal fruit.. Alphonse mango diced.

Veg lunch Thali -2 instructions

1. For making wheat parathas..in mixing bowl add mix flour, salt and oil. Mix well and add little water and bind into semi-stiff dough. Keep aside for 1-2 hours. Knead and make 12 equal portions from prepared dough..
2. For Rasa moong--Wash and soak moong for 1 hour. Pressure cook with a little salt for 4-5 whistles. As steam escape open the cooker lid. In kadhai add heat oil add cinnamon sticks and cloves,add mustard cummin seeds as splutters add turmeric powder, chopped green chillies, dry red chillies, asafoetida and curry leaves..
3. Add boiled moong, red chilli powder, dhania jeera powder, dry ginger powder,black pepper powder, jaggery, lemon juice and salt. Add glass of water. Boil on low flame for 5 minutes..
4. To make boiled brown rice-- soaked brown rice for 1-2 hours. Pressure cook for 4-5 whistles with salt. Drain and serve.(Tip--To pressure cook both moong and brown rice together in different vessels)..
5. To prepare raw mango -cabbage salad..Peel if skin from raw mango,and grate it. Wash cabbage with warm water and pat dry it. Shred-it. In mixing bowl add all mentioned ingredients. Mix well and serve..
6. At the time of serving prepare Parathas..knead the dough again. Make 12 equal portions. Flatten each. Take one flatten the ball,roll into 2" round thick Puri. On it apply ghee, sprinkle dry wheat flour. Fold in half and fold in half to make a triangular shape. Roll on the sides to make triangular shape paratha..
7. Heat iron griddle on it place rolled paratha, roast on both sides with ghee on medium flame. Similarly, prepare all wheat parathas. Serve hot.(Tip..roll out parathas beforehand, roast lightly on both sides, keep aside. At the time of serving roast in ghee to serve hot)..
8. Serve/Relish Delicious Veg Lunch Thali..