Punjabi Thali

Today I will be showing you a Punjabi Thali. I am new to Punjabi cuisine and so I created my dishes with the help of a book full of Punjabi Dishes. Recently I bought Tarla Dalal's Punjabi Khana and I was very much pleased with the book. I selected what appeared to be simple recipes and we had a filling lunch. With so much cheese, butter and ghee it was quite a heavy meal and I had to skip my dinner because I felt full until the next day. But it was a completely satisfying and mind blowing experience. Lassi and Paneer Amritsari were my favorites among all. Gajrela became hubby's favorite. Even he packed some for his friend. We really enjoyed Punjabi Khana.

Today's Menu:

Cardamom Lassi-Cool drink prepared with curd

Paneer Amritsari-Crispy and spicy fried Paneer

Sukhi Bhindi-Dry sauteed okra

Jeera Aloo-Spicy potatoes flavored with cumin seeds

Pudhina Raitha- Curd and mint leaves mixed together with spices

Roti-Whole wheat flour rotis

Makai Ki Roti-Rotis with Maize flour

Paneer Makhani -A rich creamy Paneer gravy

Carrot Rice-A simple rice dish using carrots

Gajrela / Carrot Halwa- Carrot and sweetened milk together create this magic

Today's Dishes:

Cardamom Lassi(click to view recipe)

Paneer Amritsari (click to view recipe)

Makai Ki Roti

Roti

Paneer Makhani (click to view recipe)

Jeera Aloo (click to view recipe)

Sukhi Bhindi (click to view recipe)

Pudhina Raitha

Carrot Rice(click to view recipe)

Today's Recipe:

Gajrela:

Ingredients:

Grated Carrot-2cups

Milk-1 lt

Sugar-1cup

Ghee-1/2cup

Pista Chopped-1tbs

Raisins Chopped-1tbs

Cardamom Powder-1/2tsp

Procedure:

1. In a heavy bottomed pan bring 750ml milk to boil and let it reduce to half.

2. In another pan, heat 1/4cup of ghee and add the grated carrots. Saute until aromatic.

3. Add the remaining milk and bring it to boil.

4. Simmer and cook until the carrot is soft.

5. Add the reduced milk and keep on stirring until the mixture becomes thick.

6. Add sugar, cardamom powder and the chopped pista and raisins.

7. Add the remaining ghee and stir until the mixture leaves the sides and is completely dry.

8. Transfer to a serving dish and garnish with sliced pistas.

9. Enjoy warm or cold.

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Sending this to Srivalli's Thali Mela