Bhojanam / Thali / Platter # 21

Recipe Cooked, Photographed and Written by Praveena

PrepTime:20 mins CookTime:30 mins Cuisine:Indian

Hello readers, I am back with my recent meal platter that I made for the weekend. Here, for this thali, I made it a point to include both South Indian & North Indian specific recipes. Just check and see if you would like to try. This thali has:

Sides: 1) Carrot – Green Peas Curry 2) Ridge Gourd Dal / Beerakaya Pappu 3) Beetroot Raita / Beetroot Perugu Pachadi Main: 1) Steamed White Rice 2) Aloo Paaratha / Potato Stuffed Whole Wheat Flat Bread Condiment: 1) Andhra Mango Pickle / Pesara Avakaya 2) Sliced Cherry Tomatoes Dessert: Bowl of Fresh Grapes

Follow me on⇒ Facebook / Pinterest / YouTube / Instagram

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

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

Follow me on⇒ Facebook / Pinterest / YouTube / Instagram

Click each link below for its recipe with step wise pics & tips

Click each link below for its recipe with step wise pics & tips

Tips & Plan to Follow:

The main prep work for this thali, is to chop the carrots. I used my food processor to shred the carrots into pieces. Which took 10 mins.

Next, I did the chopping of veggies for dal, raita, which took 5 more mins.

At first I started with the dal, rice and whole potatoes. I made all 3 using PIP (pot in pot method) in an Instant Pot Pressure Cooker. 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. On top of it, put another bowl with 3 whole potatoes.

Set the mode to PRESSURE COOK, under HIGH PRESSURE for 5 mins. For 2 cups of white rice, I did not soak, but just washed and used 1:2 ratio of rice : water. Later, 10 mins Natural pressure release. See pics below. All 3 were cooked perfectly. The same Pot-in-pot method can be done on a stove pot pressure cooker as well.

At the end of this post, you can find the accessories which I used. [Previously, I used to do the same way in a stove top pressure cooker]

While its cooking, got on with the carrots-green peas stir fry, on Stove top. Kept an eye on the stir fry, by stirring in between, and on the other stove finished off the Beetroot Raita. Both of these took, 15 mins.

Later, after the 10 mins natural pressure release (NPR) of the Instant Pot pressure cooker, finished off the tadka / tempering of the dal on stove top.

Immediately, I started making the stuffing for the parathas. I made the dough for parathas in food processor within 5 mins, At last, I rolled, fried the 5 parathas on tawa / pan, within 10 mins.

The Mango Pickle in the platter, is made by me, few months back. Its a pickle that can be stored for a year long.

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