Indian Vegetarian Thali / Platter # 7

Recipes Cooked, Photographed and Written by Praveena

PrepTime:15 mins CookTime:50 mins Cuisine: Indian

Here is a full 3-course Indian Vegetarian Thali / Meal Platter, that I made over the weekend. We all loved it thoroughly. This Thali has:

Starter: Masala Vada / Dal Vada / Lentil Masala Nuggets Salad: Fresh Lettuce, Onion Slices, Fried Green Chillies Sides: 1) Raw Mango – Spinach Dal / Mamidikaya – Palakoora Pappu 2) Ridge Gourd Masala Curry / Beerakaya / Turai Masala Koora Main: 1) Steamed Plain White Rice 2) Whole Wheat Chapati Condiment: Ridge Gourd Peel Chutney / Beerapottu Pachadi Dessert: Fruit Salad in Fruit Cream

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Indian Vegetarian Thali / Meal Platter made using Instant Pot Pressure Cooker, Stove Top. with Meal Plan, Tips, Recipes, Ideas to follow.

My Daily thali / platters collection⇒ Bhojanam / Thali / Meal Platter

My Festive Thali(s) / Platter(s) collection⇒ Vindhu Bhojanam / Festive Lunch

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Tips & Plan to Follow:

The main prep work, for this thali, is to soak and grind the chana dal for making Masala Vada. Soaking needs at least 3 hrs, so first thing in the morning I did was to soak the lentils.

I had already prepared the chapati dough put it in fridge the previous day. Put it out, for thawing, to make chapati(s) at the end.

At first I started with, chopping the raw mango and spinach. Next, used the Instant Pot for making the dal, plain white rice.., so I made both Dal and plain white rice using PIP (pot in pot method) in an Instant Pot. Which means, added all the ingredients of the dal in the inner pot. Above it put an insert, and placed the rice bowl on the insert. Closed the rice bowl with lid.

Set the mode to PRESSURE COOK, under HIGH PRESSURE for 5 mins. (for both dal and white rice). For 2 cups of white rice, I did not soak but just washed and used 1:2 ratio of rice : water.

While its cooking, I did the fresh cream needed for the dessert. Put it in fridge, to have it chilled for the lunch platter.

Next, I got on with the ridge gourd, peeling and chopping. Used the peel for the chutney and ridge gourd for the masala curry on stove top. Started with the chutney and curry on stove top, simultaneously.

As the curry, chutney were being on stove, I grind the vada batter in the processor. Made the Masala Vada in an AIR FRYER, NO OIL USED, for the vada. Using the Air Fryer made this recipe completely hands free.

After NPR (natural pressure release) of Instant Pot Pressure Cooker, worked on the dal and did the tempering.

Did the Rolling & Making 5 chapathi / tortilla(s), took me just 5 mins.

At last, I did chop few fresh fruits for the dessert and then arranged the platter.

All items made simultaneously but attentively. Multi-tasking and using all gadgets available is the key.