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Veg lunch Thali -2
Veg lunch Thali -2

Before you jump to Veg lunch Thali -2 recipe, you may want to read this short interesting healthy tips about Precisely Why Are Apples So Fantastic For Your Health.

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We hope you got benefit from reading it, now let’s go back to veg lunch thali -2 recipe. You can have veg lunch thali -2 using 36 ingredients and 8 steps. Here is how you do that.

The ingredients needed to prepare Veg lunch Thali -2:
  1. Prepare wheat parathas:
  2. Prepare wheat flour
  3. Take oil for moin
  4. Provide Salt
  5. Prepare Ghee for roasting
  6. Provide Dry wheat flour for dusting/ rolling
  7. Provide Rasa moong:
  8. Take moong
  9. You need oil
  10. You need cinnamon sticks
  11. Provide cloves
  12. Get mustard seeds
  13. You need cummin seeds
  14. Prepare turmeric powder
  15. Provide curry leaves
  16. Prepare green chillies chopped into half
  17. Take red chilli powder
  18. Provide dhania jeera powder
  19. You need dry ginger powder
  20. Get black pepper powder
  21. Get red dry chillies
  22. Get lemon size jaggery/ gur piece
  23. Get lemon to taste
  24. Prepare Salt
  25. Get raw mango-cabbage salad
  26. Prepare shredded cabbage
  27. Prepare grated raw mango
  28. Get finely chopped fresh coriander leaves
  29. Get green chilli finely chopped
  30. Provide roasted cummin seeds powder
  31. Take sugar powder
  32. Get Salt
  33. Get boiled brown rice:
  34. Get brown rice
  35. Prepare Salt
  36. Take To serve–seasonal fruit.. Alphonse mango diced
Instructions to make Veg lunch Thali -2:
  1. For making wheat parathas..in mixing bowl add mix flour, salt and oil. Mix well and add little water and bind into semi-stiff dough. Keep aside for 1-2 hours. Knead and make 12 equal portions from prepared dough.
  2. For Rasa moong–Wash and soak moong for 1 hour. Pressure cook with a little salt for 4-5 whistles. As steam escape open the cooker lid. In kadhai add heat oil add cinnamon sticks and cloves,add mustard cummin seeds as splutters add turmeric powder, chopped green chillies, dry red chillies, asafoetida and curry leaves.
  3. Add boiled moong, red chilli powder, dhania jeera powder, dry ginger powder,black pepper powder, jaggery, lemon juice and salt. Add glass of water. Boil on low flame for 5 minutes.
  4. To make boiled brown rice– soaked brown rice for 1-2 hours. Pressure cook for 4-5 whistles with salt. Drain and serve.(Tip–To pressure cook both moong and brown rice together in different vessels).
  5. To prepare raw mango -cabbage salad..Peel if skin from raw mango,and grate it. Wash cabbage with warm water and pat dry it. Shred-it. In mixing bowl add all mentioned ingredients. Mix well and serve.
  6. At the time of serving prepare Parathas..knead the dough again. Make 12 equal portions. Flatten each. Take one flatten the ball,roll into 2" round thick Puri. On it apply ghee, sprinkle dry wheat flour. Fold in half and fold in half to make a triangular shape. Roll on the sides to make triangular shape paratha.
  7. Heat iron griddle on it place rolled paratha, roast on both sides with ghee on medium flame. Similarly, prepare all wheat parathas. Serve hot.(Tip..roll out parathas beforehand, roast lightly on both sides, keep aside. At the time of serving roast in ghee to serve hot).
  8. Serve/Relish Delicious Veg Lunch Thali.

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