North IndianThali |Fasting Thali | Ekadashi vrat Thali |Navratri Fasting Thali
Thali made during fasting days like Ekadashi and Navratri. The simplest and most common type of thali combo.
Servings Prep Time
4ppl 20minutes
Cook Time
40-50min
Servings Prep Time
4ppl 20minutes
Cook Time
40-50min
Ingredients
Buck wheat Roti- 15 min for 8 rotis
Kaddu- Green Pumpkin
Samak Rice
Aloo Gravy
Instructions
Buckwheat roti-15 min- 8 rotis
  1. Knead the flour: 1 cup kuttu /buckwheat flour +3 tbsp water chestnut flour/ singhara atta +3 tbsp Samak rice flour. Mix these well. Now add water a little at a time and knead the flour. Soft consistency
  2. Now wet your hands. Take a ball of the kuttu flour and roll it between your palms.  On a butter paper or parchment paper sheet, apply water on both sides of the ball. Place the ball on the paper and start pressing in a circular manner, pressing on all sides/directions evenly making a thin roti. This roti will be a bit thicker than the wheat roti. Now heat the Tawa and pick up the paper and turn it over onto the Tawa with the roti on the Tawa. Now, peel off the paper and make another roti on it, and so on. On the Tawa, once the roti is done on one side, flip it over and apply ghee on the cooked side. Then turnover and apply ghee on the other side too and press and cook it well on both sides. Serve hot.
Aloo Gravy-10 min
  1. Follow the link in the post for recipe
Kaddu- Green Pumkin-15 min
  1. Cut the Pumpkin in cubes with the skin. Do not remove the skin. For 500 gms kaddu, you need 3 small or 2 big tomatoes finely chopped. You may cook the kaddu in a pan with a lid also, but this recipe is made in a pressure cooker. Heat 2 tbsp ghee in the cooker. Add jeera. Let it splutter. Then add chopper 1 tbsp ginger. Add the chopped tomatoes and mix well. Now add salt, black pepper powder, 1 chopped green chili. Let this cook on simmer till oil separates. Now add the kaddu/pumpkin and mix well. Cover and cook until 1 whistle on full flame. Then simmer and 1 whistle on simmer. Shut the flame and let it sit till it releases the steam. Now open the lid and switch on the flame again.  Start mashing the kaddu with the ladle or potato press. Mash it nicely. Now add some jaggery (1 tbsp) and cook on simmer until the water evaporates and the oil separates. Garnish with coriander leaves and serve.
Samak Rice-10 min
  1. Samak rice : Water ration= 1:2.5 Wash the rice and keep it aside. In a pressure cooker, heat ghee 1 tbsp. Add jeera 1/2 tsp. Add 1 boiled potato mashed. Mix well. Then add 2 chopped tomatoes. Cook for 2 min, then add the 1 cup rice and 2 cup water. Mix well. Add 1 tsp sendha namak and black pepper. Cover the lid and cook for 1 whistle on full flame. Simmer and let it cook for 5 min. Shut the flame and let it sit on the counter till steam releases. Serve hot.