Step-by-Step Guide to Prepare Favorite Simple Navratri Thali: Puri, Begun Bhaja & Halwa

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Bengalis serve this as an accompaniment for rice. Waran Bhaat : Simple steamed rice topped with pigeon pea soup and dollop of home made ghee. a very simple yet delicious raita made by adding finely chopped cucumber, onions ,tomatoes and green chilies to thick home made curd. It can be served with chapatti, any flat bread (Paratha) or puri. You can have Simple Navratri Thali: Puri, Begun Bhaja & Halwa using 22 ingredients and 12 steps. Here is how you cook that.

Ingredients of Simple Navratri Thali: Puri, Begun Bhaja & Halwa

1. Prepare of Puri:.
2. Prepare 1.5 Cups of Maida/Wheat Flour- Well kneaded to a tight yet soft dough with some salt & ghee/oil (moyan).
3. It's 1/2 Cup of Lukewarm Water.
4. You need 1/2 tsp of Salt.
5. You need 1 tbsp of Ghee.
6. Prepare of Begun Bhaja:.
7. Prepare 1 of Brinjal (Medium & Cut into Roundels).
8. It's To Taste of Salt.
9. You need 1 tsp of Turmeric Powder.
10. Prepare 1/2 tsp of Kashmiri Red Chilli Powder.
11. It's of Halwa:.
12. You need 1 Cup of Rava/Suji/Semolina.
13. It's 1/2 tsp of Salt.
14. Prepare 3/4 Cup of Sugar (Brown/White).
15. It's 3-4 tbsps of Ghee.
16. It's 1/2 Cup of Dry Fruits (Dry/Ghee Roasted).
17. You need 1 Cup of Milk- Mixed with 1 Cup Water (Or simply 2 Cups Milk).
18. You need 2 tbsps of Dry Fruits (Chopped): Garnish.
19. It's A few of Strands of Kesar/Saffron.
20. Prepare 1 tsp of Green Cardamom Powder.
21. It's 1/2 Cup of Cooking Oil (Any).
22. You need 2 tbsps of Mustard Oil.

That should make it easier in the beginning. Recipe: Begun bhaja ~ Spiced Pan toasted I am told the traditional recipe does not have chilli powder but the first time I tasted begun bhaja it did That is one delicious thali you got there. I remember eating it at mt Bong friends' places. Begun or baingan bhaja is a Bengali vegetarian recipe of shallow-fried eggplant disks.

Simple Navratri Thali: Puri, Begun Bhaja & Halwa instructions

1. Begun Bhaja: Put some salt, turmeric & red chilli powder to the rounded cut brinjals- keep aside for about 10-15 mins time.
2. In a frying pan- Add some cooking oil, sufficient to fry the brinjals & once they’re well cooked & change to dark golden brown, take it out on the kitchen towels to soak excess oil.
3. Transfer it to the serving platter & garnish with some sprinkled salt & chat masala (optional).
4. Halwa: In a frying pan: Add some ghee- Roast the dry fruits & take out & set aside, once light brown in colour & are slightly swelled up.
5. In the same pan: Add some more ghee- sauté the suji/rava until it’s light brown & smells aromatic, over the low-medium flame.
6. Now, slowly & gradually add in the milk-water mixture with one hand & keep stirring the mixture continuously & vigorously with the other until it starts thickening.
7. The mixture should be absolutely lump-free & smooth in its texture, add in the fried nuts & the rest of the ghee & keep stirring occasionally while, still cooking it for about another 6-7 mins time until the entire water evaporates & it thickens completely.
8. Puri: The aforementioned prepared dough should be resting for at least 30-40 mins time before we make the puris.
9. Now, make the dough-lets of your choicest sizes & roll out with the help of a rolling pin in small round shapes (each should be about 3-4” dia).
10. In a frying pan, suitable for deep frying: Add in the sufficient cooking oil/ghee for deep frying the puris (one, at a time)- to golden/dark golden brown.
11. Take it out to the kitchen towel to soak excess oil & then, transfer it to the serving platters on the dining table.
12. Serve the entire platter: Well accommodated with the Puris, Begun Bhaja & Halwa/Sheera- This very Navaratri platter’s very much simple, easy to make with readily available ingredients in almost all the Indian pantries & is loved by ALL regardless of age & genre & religion...ENJOY.

The taste of begun bhaja is difficult to explain to anyone who hasn't eaten fried brinjals. You smear thickly sliced brinjals in turmeric and seasoning, and fry them on medium heat in a. The quintessential Indian thali is a cultural exploration on a plate. The Haryanvi thali is really simple and it is really tasty! There are large helpings of homemade ghee, curd, and butter.