Rakhi Special - North Indian Thali

Celebrate this joyful plate with soft poori, creamy shahi paneer , rich dal makhani, vibrant mix veg, chilled  kheer, sweet gulab jamun and crispy salad. Suitable for festive occasions like Rakhi, Diwali or family gatherings!

Component with Ingredients:

For Poori:

• 2 cups of wheat flour  
• 1/2 tsp salt  
• Warm water (as needed)  
• Oil (for Deep frying)  

For Shahi Paneer:

• 250g paneer , cubed  
• 1/2 cup onion paste  
• 1 cup tomato puree  
• 1/4 cup cashew paste  
• 2 tablespoons fresh cream  
• 1 tsp Ginger garlic paste  
• 1 bay leaf  
• 2 green cardamom  
• 1/2 tsp garam masala
• 1 tsp kasuri fenugreek  
• Salt to taste  
• 2 tablespoons ghee or oil  

For Dal Makhani:

• 3/4 cups whole black urad dal  
• 1/4 cup rajma (kidney beans)  
• 1 tsp Ginger garlic paste  
• 1/2 cup tomato puree  
• 2 tablespoons butter  
• 2 tablespoons fresh cream  
• 1 tsp cumin  
• 1 tsp red chilli powder  
• Salt to taste  

For Mix Vegetable Sabzi:

• 1 cup mixed vegetables   
• 1 onion, chopped  
• 1 tomato, chopped  
• 1 tsp Ginger garlic paste  
• 1/2 tsp turmeric powder  
• 1/2 tsp red chilli powder    
• 1/4 tsp garam masala
• Salt to taste  
• 2 tablespoons of oil  

For Kheer:

• 1/4 cup basmati rice, washed  
• 1 litre whole milk  
• 1/2 cup of sugar  
• 1/2 teaspoon cardamom powder  
• 2 tablespoons chopped nuts   
• Saffron 

For Gulab Jamun:

• 1 cup mawa  
• 2 tablespoons all purpose flour  
• A pinch of baking soda  
• 1 cup of sugar + 1 cup of water for syrup  
• 2–3 cardamom pods  
• Oil or ghee   

For Salad:

• 1/2 cucumber, sliced  
• 1 tomato, sliced  
• 1/2 onion, thin slices  
• 1 carrot, julienne  
• 1/2 lemon juice  
• Pinch of salt and chaat masala 

Method:

Preparing  Pooris:

1. In a mixing bowl, Mix flour, salt and warm water to make the dough.  
2. Rest the dough for 15 minutes, then roll into small circles .  
3. Hot oil; Deep fry poori until golden and puffed. Place on a paper towel.

Shahi Paneer:

1. In ghee/oil, bay leaf and cardamom. Add ginger garlic paste, then onion paste; Cook until golden.  
2. Stir in tomato puree and cashew paste. Cook until the oil is separated.  
3. Add cream, garam masala, kasuri methi and salt. Add in paneer cubes. Cook for 5 minutes.

Make Dal Makhani:

1. Pressure cook Urad Dal and Rajma until soft.  
2. Put cumin and ginger garlic  paste in a pan. After this we will add tomato puree, chilli powder and salt.
3. Add mixed cooked dal and to adjust consistency add water in it. Now cook it for 15-20 min and after cooking add butter or cream in it.

Whip up Mix Veg:

1. Add onion  in heated oil and fry it until it turns golden brown. Add ginger garlic paste and tomatoes. Cook for 2 minutes.  
2. Add Vegetables, spices and salt. Cover; Cook until the vegetables are tender but crisp.

Kheer:

1. For Kheer add rice in boiled milk. After adding rice cook it over low heat.  
2. Once the rice is soft, stir in sugar, cardamom, nuts and saffron. Cool before serving.

Gulab Jamun:

1. Mix the mawa, flour and soda in a smooth dough. Shape into small balls.  
2. Fry over low heat until brown. Drain on paper.  
3. Soak in a syrup of hot sugar flavored with crushed cardamom.

Salad:

1. Mix together all vegetables. Pour lemon juice, salt and chaat masala. Gently toss.

 Serving and Presentation:

• Use a large stainless dish or compartmentalized plate.  
• Place poori in a basket or folded napkin.  
• Serve gravies in small bowls (katoris), symmetrically arranged.  
• Complement with kheer in a separate bowl and gulab jamun on a dessert plate.  
• Decorate with edible silver leaves ,fresh coriander, saffron strands .