How to Prepare Perfect Punjabi Style Falahari Thali

Punjabi Style Falahari Thali. Today I share FARALI THALI for fast/Janmashtami-navratri. All recipies have their unique taste. I have been thinking to post a north Indian thali recipe.

Punjabi Thali is a very rich yet very delightful culinary experience. This is a simple punjabi thali menu consisting of Dal Makhani, Kadai Paneer, Jeera Rice, Raita, Missi Roti and Papad. I mostly keep including dishes from different states and many times it might get morphed to your specific cooking style. You can have Punjabi Style Falahari Thali using 55 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Punjabi Style Falahari Thali

1. You need of For Aloo Parantha.
2. It's 1 cup of chestnut flour/singhare ka att a.
3. Prepare 1 cup of buckwheat flour/kuttu ka ataa.
4. You need 2 tbsp of oil for moyan.
5. Prepare 1 tbsp of oil for roasting the potatoes.
6. You need 1 cup of boiled and mashed potatoes.
7. You need 2 tbsp of finely chopped ginger green chillies.
8. It's 1/4 tsp of amchur powder.
9. You need of Sendha namak accordingly.
10. It's 2 tbsp of oil or ghee for roasting the parantha.
11. Prepare As needed of dry flour for dusting.
12. You need of For Jeera Rice.
13. It's 1/2 cup of samak Rice, washed and soaked for 15 minutes.
14. Prepare 1 cup of water.
15. You need 1 tbsp of ghee.
16. It's 1 tsp of jeera.
17. It's To taste of Salt.
18. You need of For Lassi.
19. It's 1 cup of curd.
20. It's 2 tbsp of sugar.
21. Prepare 1/4 cup of chilled milk.
22. You need of For Tandoori Aloo.
23. Prepare 250 gms of boiled and peeled baby potatoes.
24. You need 2 tbsp of hung curd.
25. It's 1 tbsp of ginger green chillies paste.
26. It's 1 tsp of kasoorimethi.
27. Prepare To taste of Salt.
28. You need 1+ 1 tbsp of oil.
29. It's of For Kesariya Paneer.
30. It's 100 gms of paneer cubes.
31. You need 1 tbsp of oil.
32. You need 1 tsp of jeera.
33. It's 2 of cloves.
34. It's 1 tbsp of ginger green chillies paste.
35. It's 2 of freshly pureed tomatoes,optional.
36. It's 8-10 strands of saffron soaked in a cup of milk.
37. Prepare 1 tbsp of malai.
38. Prepare To taste of Salt.
39. It's Pinch of elaichi powder.
40. It's of For Pakodi wali kadhi.
41. You need 1/2 cup of singhare ka ataa.
42. Prepare 1 cup of curd.
43. You need As required of Water.
44. Prepare To taste of Salt.
45. You need 1 tbsp of ghee.
46. Prepare 1 tsp of jeera.
47. You need 2 of green chillies.
48. Prepare As needed of Oil for deep frying.
49. It's of For Kesariya Firni.
50. Prepare 250 ml of milk.
51. It's 2-3 tbsp of samak rice flour.
52. Prepare 2-3 tbsp of sugar.
53. It's 8-10 strands of saffron.
54. It's Pinch of elaichi powder.
55. It's 1 piece of peanut chikki for garnishing.

I have previously cooked up couple of North Indian Thalis, Today's thali has a special focus on Punjabi Thali and I have tried to keep the recipes true to the way they cook. I did a punjabi thali challenge to find out the best thali in Amritsar so this video showcases the two best punjabi thalis in Amritsar. The Punjabi Thali would include some form of bread (roti, naan or paratha) and a mixture of meat and vegetable dishes. Both dhal and paneer dishes are likely to feature, as well as a salad of red onions and green chillies.

Punjabi Style Falahari Thali instructions

1. Heat oil in a pan and saute ginger green chillies, then add potatoes, roast for 5 minutes, until a good aroma comes out, then add salt and amchur powder and mix well, the stuffing is ready, then knead a smooth dough of kuttu, singhare ka atta, oil, salt and water. Make balls from the dough, flatten a little and put some stuffing in the center, seal it properly, dust it with some flour and roll it into a roti. Cook this roti on hot tawa by applying some ghee, until becomes brown.
2. For jeera rice, heat ghee in a kadai, add jeera, let it splutter then add soaked rice, roast them for 5 minutes, stirring continuously. Now add the water in which the rice were soaked, and salt, mix well. Cover and cook on low heat, until all the water is absorbed and rice is completely cooked..
3. In a mixer blend together curd, sugar and milk, lassi is ready.
4. For Tandoor aloo, in a mixing bowl combine together hung curd, salt, ginger green chillies paste, oil and kasoorimethi, mix well. Add potatoes in this mixture and mix them well, cover and keep it for half an hour. Then heat oil in a pan and add the coated potatoes in it, roast them on low heat,by turning them at regular intervals, until becomes light brown and crispy..
5. For Kesariya Paneer, in a kadai heat oil and add jeera and cloves, let them splutter, then add ginger green chillies paste, saute for a minute, then add tomato puree, cook until all the moisture evaporates. Now add malai and cook until it merges well, now add saffron milk. Let the boil comes then add paneer and salt, cook for 5 minutes. Then add elaichi powder, kesariya paneer is ready..
6. For Pakodi Wali Kadhi, in a mixing bowl mix together singhare ka ataa and salt, then by adding water little by little make a medium thick batter, mix it nicely until becomes light in weight. In the meantime heat oil for deep frying and drop small pakodis in the hot oil. Fry them, by turning them regularly,on medium heat, until becomes light brown. Keep some batter for making the kadhi, in this add curd and water, mix well..
7. Cook the kadhi mixture on medium heat, stirring continuously, until the boil comes. Then make the flame low and cook for 10 minutes. Then add the pakodis in the kadhi, mix well, simmer for 5 minutes more. It is ready..
8. For Kesariya Firni, in a heavy bottomed pan cook milk until one boil comes, then add saffron strands and cook on low flame for 5 minutes. Now add rice flour and mix well, so that no lumps remain. Cook on low heat, stirring continuously, until becomes thick. Then add sugar and elaichi powder, mix well, and cook for 5 - 7 minutes more. It is ready to serve. You can serve this hot as well as cold..
9. For arranging the thali take earthen utensils like thali, glass and small bowls, take out aloo, paneer, kadhi and firni in bowls, lassi in a glass and rice and paratha pieces in a thali, garnish firni with homemade peanut chikki.

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