RECIPE OF THE DAY : SIGNATURE VEGETABLE DEHATI THALI BY CHEF SURAJIT BANERJEE, EXECUTIVE ASSISTANT MANAGER, MARASA SAROVAR PREMIERE BODHGAYA

NAME OF THE DISH:	Vegetarian Dehati thali
PORTION SIZE:
COLOR:	Colorful dish
SL NO.	INGREDIENTS	Quantity	UOM
Sattu key shorbot	Sattu	0.05	kg
	Red chilli powder	0.015	kg
	Black salt	0.002	kg
	Roasted cumin seeds powder	0.015	kg
	Chaat masala	0.002	kg
	Lemon	1	no
	Coriander leaves chopped	0.015	kg
	Mint leaves chopped	0.01	kg
Kadhi Badi
	Gram flour	0.065	kg
	Turmeric	0.01	kg
	Asafoetida	0.005	kg
	chilli powder	0.01	kg
	Oil	0.025	lt
	mustard seeds	0.025	kg
	Cumin	0.015	kg
	SALT	0.002	kg
	curry leaves	0./005	kg
	Dried red chilli	0.01	kg
Tomato Ki chutney
	oil	0.025	lt
	black mustard seeds	0.025	kg
	curry leaves	0.015	kg
	Garlic	0.025	kg
	Ginger	0.025	kg
	tomatoes	0.1	kg
	red chilli powder	0.015	kg
	black pepper	0.002	kg
	salt	0.002	kg
	vinegar	0.015	kg
Tarua
	size brinjal	0.1	kg
	Rice soaked	0.05	kg
	Green Coriander	0.025	kg
	Ginger	0.015	kg
	mustard oil	0.05	kg
	garlic	0.015	kg
	Rye	0.05	kg
	Green chilly	0.015	kg
	Salt	0.002	kg
	Turmeric	0.015	kg
	Gram flour	0.05	kg
Musoor key dal
	Masoor dal with skin	0.06	kg
	Oil	0.015	kg
	Cumin seeds	0.01	kg
	Onions	0.035	kg
	Garlic cloves	0.015	kg
	Ginger	0.02	kg
	Green chillies	0.02	kg
	Red chilies	0.01	kg
	Tomatoes	0.036	kg
	Red chili powder	0.02	kg
	Asafoetida (hing)	0.01	kg
	Garam Masala	0.01	kg
	Turmeric powder	0.015	kg
	Fenugreek leaves (kasuri methi)	0.01	kg
	Coriander leaves	0.025	kg
	Salt	0.002	kg
Poori
	Whole wheat flour	0.050	kg
	Semolina	0.010	kg
	Salt	0.001	kg
	Oil	0.035	kg
Katrani chawal	Katrani chawal	0.075	kg
Dahi	Dahi	0.065	kg
Makhane Ki Kheer
	lotus seeds (makhana)	0.075	kg
	Ghee	0.025	kg
	Low fat milk	0.1	kg
	Sugar	0.025	kg
	Nutmeg	0.002	kg
	Pistachio flakes	0.005	kg
Aloo choka	Potatoes	0.075	kg
	Green Chillies	0.015	kg
	Onions	0.075	kg
	Red Chilli powder	0.01	kg
	Mustard oil	0.02	kg
	Coriander leaves	0.025	kg
Papad	Papad	2	NOS
Achar	Achar	0.2	KG
pyaz, LEMON CHILLI		0.035	KG

METHOD

“Sattu key shorbot first take sattu, red chilli powder, black salt, cumin seeds powder, chat masala in a mixing bowl. Add little water to make a paste without lumps.Add chilled water, add lemon juice and mix. Transfer to serving mug.

Top with finely chopped onion, coriander leaves, mint leaves”

Kadhi Badi

“First of all, take gram flour in a plate, add turmeric, red chilli powder, asafoetida and salt and mix it.Now add water and make a thick solutionNow heat oil in a pan and take the batter little by little and add the badis in it with your hand and shake it by turning it till it becomes brown.Now put the beans in water, soak them for 5 minutes and drain the water.

Now keep 2 tablespoons of oil and remove the rest of the oil and heat the oil.Now take curd in a pan, add gram flour and mix it.

Now add turmeric, coriander powder and garam masala powder.Now add red chilli powder and asafoetida, add water and mix.Now add mustard seeds and cumin seeds, add curd solution, mix and cook while stirring.When the curry comes to a boil, add salt and mix and add the badis and mix. TADKA – Heat ghee in a tadka pan, add mustard seeds and cumin seeds and fry them.Now add curry leaves, red chili powder and dried red chillies and fry it, add it to the curry and serve.

Tomato Ki chutney Take oil in a pan, add mustard seeds, curry leaves, garlic and ginger and fry it.Add tomatoes and prepare a thick paste.Add red chili powder, black pepper, salt, sugar and vinegar.Fry well, your chutney is ready.Tarua -Grind mustard seeds in a mixer jar .Now add ginger, green chilli, garlic, green coriander, soaked rice and some water and prepare a fine and thick solution . Take out the ground mixture in a bowl. Now add salt, turmeric and gram flour and mix it.Heat oil in a pan.Cut the brinjal lengthwise.Put the brinjal in the prepared rice batter and after it is well coated with the paste, fry it in hot oil till it turns golden brown

Musoor key dal – Rinse the red lentils (masoor dal) a few times in water Drain the water and boil the lentils until the lentils become soft and mushy.Heat oil.Add cumin seeds and fry the cumin seeds till they crackle. Add onions and sauté stirring often till they are light golden .Add chopped ginger and garlic. Stir and fry Add green chilies and red chilies. Stir to mix.Add all the ground spices – turmeric powder, red chilli powder or cayenne pepper, garam masala powder .Add the finely chopped tomatoes and sauté . Add the cooked and lightly mashed red lentils . crushed dry fenugreek leaves and simmer for 1 minute.

Lastly add lemon juice and 1 tablespoon chopped coriander leaves

Garnish the Masoor Dal with coriander leaves Poori -In a large mixing bowl put whole wheat flour, semolina, salt and hot oil and mix. Add sufficient water to knead into stiff dough. Divide the dough into small portions, roll and shape into balls and deep-fry till golden brown and puffed up. Drain on absorbent paper.Makhane Ki Kheer- Heat the ghee in a deep pan, add the makhanas and sauté on a low flame .Remove from the flame and grind it in a mixer to make a coarse powder. Keep it aside.Boil milk in a deep non-stick pan, add sugar substitute and coarsely ground makhana, mix well and cook on a medium flame for 2-3 minutes, while stirring occasionally.Add saffron and nutmeg powder, mix well and cook on medium flame, stirring occasionally .Aloo choka- Boil the potatoes until soft. peel the skin and mash it . Heat oil in a heavy bottomed pan, add the onions and green chilies, saute for a few minutes until the onions turn soft. Add the mashed potatoes, salt and red chili powder and stir well . Finally stir in the chopped coriander leaves and serve”