Best South-Indian THALI EVER I अब तक की सबसे बेहतरीन साउथ-इंडियन थाली

INGREDIENTS:
Kundru-Fry
1. Kundru- 300gms
2. Chana Dal- 2 Sspoon
3. Lahsoon/Garlic- 8
4. Jeera/Cumin Seeds- 1/2 Sspoon
5. Rai/ Black Mustard- 1 Sspoon
6. Raw Lal/Red Mirch- 1
7. Hing-2 pinch
8. Curry leaves- 12
9. Dhania/Coriander powder- 1/2 Sspoon
10. Red Chilli powder- 1/2 Sspoon
11. Haldi/ Turmeric powder- 1/4 Sspoon
12. Refined oil- 1 Big Spoon
13. Salt to taste

BHINDI-SALAN
1. Bhindi/ Okra – 15
Dry-Masala
a. Moongfali/ Peanut- 3 Tsp
b. Fresh Coconut -2 Tsp
c. White Teel- 1Tsp
d. Jeera/Cumin- 1 Sspoon
e. Raw Lal Mirch- 3
f. Lahsoon/Garlic-6
g. Adrak/Ginger- 1 Inch

2. Pyaz/ Onion- 1 Big size
3. Green Chilli- 2
4. Curry leaves- 8
5. Hing- 1 Pinch
6. Haldi/ Turmeric powder- 1/3 Sspoon
7. Jeera powder- 1 Sspoon
8. Dhania powder- 1 Sspoon
9. Lal Mirch powder- 1/2 Sspoon
10. Sugar- 1/4 Sspoon
11. Oil – 3 Big Spoon
12. Salt to taste
13. Water- 1/2 Glass

DRY MIX-VEG
1. Cabbage/ Patta Gobi- 1 med bowl
2. Gazar/ Carrot- 1 med bowl
3. Beans- 1 med bowl
4. Pyaz/ Onion- 1 med Size
5. Green Chilli- 2
6. Curry leaves- 20
7. Adrak/ Ginger grated- 1Sspoon
8. Rai/ Black Mustard- 1 Sspoon
9. Hing- 1pinch
10. Haldi powder- 1/4 Sspoon
11. Dhania powder- 1/2-Sspoon
12. Lal Mirch powder- 1/2-Sspoon
13. Oil – 1.5 Big Spoon
14. Salt to taste

DRY RED CHUTNEY
1. Chana Daal- 1/2 Small bowl
2. Urad Daal- 1/2 Small bowl
3. Rai/ Black Mustard- 1/2 Sspoon
4. Hing- 2 pinch
5. Lal Mirch raw- 4
6. Curry leaves- 5-6
7. Oil – 1 Tsp
8. Salt-1/2 SSpoon

SAMBHAR
1. Tuar Daal- 75gms/ i.e 1/2 Cup
2. Haldi powder- less than 1/4-Sspoon
3. Salt to taste- 1 Sspoon
4. Pyaz/ Onion- 1 med Size
5. Tomato- 1med size
6. Gazar- 1/4 Cup
7. Lauki/ Gourd- 1/2-Cup
8. Bhindi/ Okra- 1
9. Baigan/ Brinjal- 1 Small Size
10. Green Chilli-1
11. Adrak/ Ginger grated- 1Sspoon
12. Curry leaves- 8
13. Imli water/Tamrind- 5 Tsp
14. Sambhar masala- 3 Sspoon
15. Kashmiri Lal Mirch- 1 Sspoon
16. Water- 2.5 Glass

SAMBHAR TADKA
1. Rai Black Mustard- 1 Sspoon
2. Jeera- 1/2-Sspoon
3. Lal Mirch raw- 1
4. Hing- 1Pinch
5. Curry leaves- 12-15
6. Oil- 1 Big Spoon

TUAR DAL FRY
1. Tuar Daal- 100gms/ 1 med bowl
2. Pyaz- 1 Small
3. Tomato- 1 Small
4. Haldi powder- 1/4-Sspoon
5. Oil- 1 Tsp
6. Salt- 1/2-Sspoon/ to taste
7. Water- 5 med bowl

TADKA/DAAL
1. Ghee- 2 Tsp
2. Jeera raw- 1 Sspoon
3. Rai/Black Mustard- 1 Sspoon
4. Lal Mirch raw- 1
5. Hing- 1Pinch
6. Curry leaves-5

Plain Raita :-
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5 tbsp – dahi (curd)
1/4 tsp – lal mirch powder
1/2 tsp – kala namak
Salt – to taste

For tadka :-
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1 tsp – refined oil
1 tsp – rai
8 – curry leaves

Rava Kesari :-
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1cup – Rava /sooji
1 cup – sugar
1/2 cup – ghee
10 – kaju
25 – kismis
5 – elaichi
2 pinch – kesar
3 cup – water

Plain Rice :-
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2 cup – rice
4 cup – water

Poori :-
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2 cup – atta (whole wheat flour)
Salt – to taste
Water

Chawal Ka Papad :-
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