Achari Paneer

Achari recipes are becoming very popular these days. Almost every Indian restaurant will have some achari dishes in the menu. Honestly it is a great way to bring twist to plain old simple recipes. Achari taste is robust of flavours. Easy but would give an impression that you have taken lot of efforts.

Achari or pickled spices are the mix of mustard seeds (rai), fenugreek seeds (methi), nigella  seeds (kalonji) and fennel seeds (saunf). These spices are not hot or spicy infact they are bitter in taste and have very strong aroma. You need to dry roast these spices and then use it, this then helps to give curry a very unique and piquant taste. I like to grind the roasted spices into fine powder, but you can use whole or coarse powder as well. 

Today I have made Achari Paneer, it is a dry (suki) vegetarian side dish with indian breads such as puri, paratha or chapati and goes well with rice and daal as well. Don’t let ingredients list intermediate you, this curry is indeed easy and worth all the steps.

More Achari Recipes:-

Achari Gobi 

Achari Bhindi

Achari Baingan

Achari Mirchi

How to make Achari Paneer

Ingredients:

(For Achari Massala)

1 whole red chilli

1/2 teaspoon mustard seeds/rai

1/2 teaspoon fenugreek seeds/methi dana

1/2 teaspoon fennel seeds/saunf

1/2 teaspoon nigela seeds/kalonji

1/2 teaspoon cumin seeds/jeera

(For Gravy)

1 ½ cups paneer

1 onion medium size chopped finely

1 tablespoon ginger garlic paste

3 tablespoons yogurt/dahi

2 tomatoes

1 teaspoon red chilli powder (adjust as per taste)

1/2 teaspoon turmeric powder/haldi

1/2 teaspoon coriander powder/dhaniya

2 tablespoons oil + 1 tablespoon

Salt to taste

Coriander leaves to garnish
Kasturi Methi to garnish (optional)

Method:

Take all the ingredients listed in Achari spices and dry roast in the pan on very slow flame/heat. Let it cool down and grind into fine-corase powder.

Heat 1 tablespoon oil in a pan. Add the paneer and fry it. Make sure that paneer turns golden on all sides. Set the paneer aside.

Heat the remaining oil. Add ginger garlic paste. Sauté for one minute.

Add chopped onions. Saute for one minute or till onions are cooked properly.

Add chopped tomatoes. Throw in salt, turmeric, coriander powder and red chilli powder. Cover and cook till massala is cooked and tomatoes turned soft.

Take yogurt in a separate bowl. Mix in Achari massala. Whisk properly.

Slowly mix the yogurt mix into tomatoes gravy. Stir continuously for 1 minute.

Throw in paneer. Mix. Cover and cook till massla is well coated on paneer.

Garnish with kasthuri methi and coriander leaves.

Urad Dal Kachori: UP Vali Kachori: Aloo Ki Subji And Kachori

Aloo Ki Subji will be one dish that is popular in every household of India. However every state has got its own way of cooking it and serving it with. It’s served humbly with paratha or roti; served as a side with rice and dal. It is also paired with puri and batura, but the most royal match is when it is dished up with Kachori.

Those of you dont know, Aloo Ki Subji and Kachori combination is very popular in UP (Uttar Pradesh). From Ganga ghats in Banaras to Krishna’s home in Mathura to temples in Rishikesh and Haridwar this meal has stolen many hearts. It is a wholesome vegetarian meal, mostly served as breakfast or brunch near the temples and pooja places as a street food.

The simplicity and filling attributes make this dish very popular. Spicy and yet modest aloo ki subji is served with Urad Daal Stuffed Kachori. What makes it filling and perfect for breakfast are two things. a)Urad daal is heavy to digest, so you feel full very quickly. b) The kachori is made with maida (all purpose flour) and is deep fried. These two features make it so perfect for brunch as well.

What is kachori? Kachori is like puri but stuffed. The kachori we are talking here is different from Rajasthani Kachori also called as club kachori. Kachori in rajasthan are smaller and puffed up-served with chutney or as a chaat with dahi (yogurt) and meethi chutney. However these UP vali kachori are flat kachoris and are stuffed with urad dal instead of moong dal.

Aloo ki subji is also called as Mathura Ke Dubki Vale Aloo, Haridwar Ke Rassewale Aloo, Banerasi/Benarsi Aloo. Same way the kachori is called as Khasta Kachori, Kasta Bedvi Kachori.

Ingredients:

For Dough

1 cup all purpose flour/maida

2 tablespoons semolina/suji

Salt to taste

1/2 teaspoon baking soda

4 tablespoons oil

Water as needed

More oil for frying

For Stuffing

1 tablespoon oil

Pinch asafoetida/heeng

1/2 cup white lenthils/urad daal

1 green chilli chopped

1/4 teaspoon cumin seeds/jeera

1/4 teaspoon fennel seeds/saunf

1/4 teaspoon coriander seeds/sabut dhaniya

1 teaspoon grated ginger/adrak

1 tablespoons coriander leaves chopped

1/4 teaspoon garam massala powder

1/2 teaspoon coriander powder/dhaniya powder

1/4 teaspoon turmeric powder/haldi

1/4 teaspoon red chilli powder/lal mirchi

Salt to taste

1/4 teaspoon black salt/kala namak

Method:

For dough-

Mix all the ingredients listed under dough category. Mix slowly water and start to form smooth dough. Let it rest for 30 minutes.

For stuffing-

Soak the dal for atleast 3 hours in the water. Then drain the water, wash the dal and keep aside.

Grind the dal coarsely with saunf and coriander seeds.

Heat oil in a pan. Add in it jeera, heeng. Let it crackle. Mix in turmeric, red chilli powder, coriander powder, green chilli, adrak, garam massala and coriander powder. Mix for 10 seconds.

Mix this above massala mix in grinded dal. Mix well.

Mix in salt, black salt and coriander leaves.

Assembly-

Take a lemon sized ball of the dough, roll it out a bit. In the centre add in 2 teaspoon of stuffing. Take the edges of the rolled out dough and seal the edges.

With the roller pin (belan) flatten the stuffed ball.

Heat oil in wok, when hot, throw one kachori at a time. With the help of a spatula apply bit pressure and try to puff it. Flip and cook on the other side as well.

When you see it has become red. Serve.

Notes:

Feel free to use whole wheat flour/atta as well.

You can make moong (yellow mung) dal kachoris same way. Moong daal is bit lighter to digest.

Fry the kachori on mdeuim heat.

Achari Bhindi Pyaz:Okra In Pickle Spices

I have a funny story to share today. Now, back in India we always knew Bhindi is called as Lady Finger-that is what we were taught in schools-right? After coming to the UK, one day I asked a grocery vendor if he has got some lady fingers in his shop. He quickly went inside and got me a pack of finger cakes (also known as finger sponges, mainly used in tiramisu). I was shocked and embarrassed at the same time, I did not know how to react at all, and thus I purchased that cake pack :-). I came back home and quickly searched on internet-it was then I came to know that bindhi is actually known as Okra ;)

From simple stir fried okra subji to exotic Bhindi Do Pyaza you can do so much with this humble vegetable. I have made oven roasted Bhindi also and if you fancy something marwadi then check Bharwa (stuffed) Bhindi recipe. Today, I gave okra a pickled taste.

Achari Bhindi Pyaz is robust of flavours. Easy but would give an impression that you have taken lot of efforts. Achari massala is dry roasted spice powder made by grinding the spices that are used in making pickle. Then, you need to use mustard oil (sarso ka tel) to bring that sour and authentic achari taste. I have seen people using yogurt (dahi/curd) in this recipe but I feel that it makes it very mushy and I personally don’t recommend it.

For me, Achari Bhindi Pyaz should be dry, coated with pickle massala and should have a bit of tanginess in the end. This is surely a crowd pleaser recipe.

Ingredients:

For Achari Massala

1/2 teaspoon fenurgreek seeds/methi dana

1/2 teaspoon fennel seeds/saunf

1/2 teaspoon coriander seeds/dhaniya

1/2 teaspoon onion seeds/kalonji

1/4 teaspoon mustard seeds/rai

For Subji

250 grams okra/Bhindi

2 onions/pyaz

1-2 green chillies

2 tablespoons mustard oil/sarso tel

Salt to taste

1/4 teaspoon turmeric/haldi

1/2 teaspoon coriander powder/dhaniya powder

1/4 teaspoon red chilli powder/lal mirchi

1/2 teaspoon dry mango powder/amchur

Method:

For Achari Massala

On a low flame dry roast the ingredients till you smell good aroma. Approximately it takes 5-8 minutes.

For Subji

Chop Bhindi and pyaz lengthwise.

Heat oil in a kadai. When oil gets hot, add bhindi and pyaz.

Reduce the heat to low. Mix in salt and turmeric. Cover and let it cook for 8-10 minutes or till bhindi is half done.

Add in 1/2 teaspoon achari massala, coriander powder, red chilli powder and green chillies. Cover and cook again for 5 minutes.

Add in amchur powder. Mix. Cover and turn off the flame/heat.

Serve.

Notes:

Recently when my parents visited us my mother got me homemade achari massala and I used the same in this recipe. If you want a quick fix then I highly recommend using MDH Achari Massla which is easily available in Indian grocery stores.

Feel free to use some other oil as well, but mustard oil does bring the authentic pickle taste.

Make sure that okras are washed and dried well before using.

Kala Channa And Palak Subji. Brown Chickpeas And Spinach Curry

Growing up, I was a huge fan of Popeye and that me a complete spinach devotee. I am always looking for an excuse to include spinach in our recipes. Obvious reason is that it is super healthy. Spinach is very high in vitamins, fibre, folic acid and iron. And the other reason is the lush green colour it provides to meals.

So if you are looking for inspiration or ideas to include palak or spinach in your recipes then see the below recipes:

Palak Bhaji

Palak Paneer

Channa Palak Dal

Palak Thepla

Aloo Palak

Palak Paneer Paratha

Today’s recipe is Kala Channa And Palak Subji. Here, I have tried to mix two iron loaded ingridents-kala channa or brown chickpeas and spinach. Rest I would say that the recipe is very much similar to Chole Palak (Chickpeas/garbanzo beans and spinach) curry.

There is sharp taste of garlic and ginger  followed my peppery tang of onions, everything finally smothered with chopped tomato and handful of spices . Homemade garam massala is must in this recipe as it gives the aromatic climax to the curry.

Ingriedents:

1 cup brown chickpeas/kala channa

1 cup spinach/palak, finely chopped

4 cloves garlic/lehsun, finely chopped

1 small onion/pyaz, finally chopped

2 medium tomatoes/Tamatar, finely chopped

2 tablespoons oil

1/2 teaspoon cumin/jeera

1 teaspoon coriander powder/dhainya powder

1/4 teaspoon turmeric powder/haldi

1/2 teaspoon red chilli powder/lal mirch

1/4 teaspoon garam massala

1 teaspoon lemon juice

Salt to taste

1 teaspoon kasuri methi

4 cups water

Method:

Wash the chickpeas. Soak it overnight in water. Next day drain the water. Pressure cook the chickpeas with 3 cups water and 1/2 teaspoon salt for 4-5 whistles. Drain the water and keep the boiled chickpeas aside.

Heat oil in a pan. When oil gets hot, add cumin seeds and let it crackle.

Add garlic and onion. Cook till onions get soft and raw smell of garlic fades.

Throw in chopped tomatoes, coriander powder, turmeric, red chilli powder, garam massala. Add 1/2 cup water. Cook covered on medium flame. The tomatoes must become soft and mushy.

Add chopped spinach and lemon juice. Cover and cook again for 4 minutes.

Add boiled chickpeas and remaining 1/2 cup water. Cover and let it cook from 5 minutes. Remove the lid and cook again for 2 minutes. The consistency should be semi liquid-which means you should be able to see just enough water in the subji.

Garnish with kasthuri methi.

Serve hot.

Notes:

Be careful while adding salt as spinach contains salt as well.

You can increase or decrease the ratio of spinach and kala channa as per your wish.

Channa Palak Dal

Most of the daal/lentils cooked in Indian way is in curry form or lets say liquid state. I have hardly come across any dry or semi dry Indian style dal or lentils; until one day when I visited my friend in Bristol. She cooked Channa Dal with Spinach and served it as a side subji. I was hooked. 

Apparently Channa Palak Dal is very popular is many parts of india, just that I had it for the first time. Channa is also known as chole or chickpeas but this isn't that channa. It is chana dal or split bengal gram as known in English. 

Cooking with spinach is not easy, cleaning the spinach with good amount of water is so important. So, whenver you cook with spinach make sure that rubbish clearance is done well, select only the good leaves. The dish is loaded with iron, minerals, proteins and what not. Palak/spinach gives this dal a green-healthy twist. Other ingredients like garlic, ginger, tomato brings up the taste value too. If you are bored having same staple tuar or moong dal then you have to try this.

Ingredients:

1/2 cup channa dal (soaked for atleast 4-5 hours)

2 cups palak/spinach

1 large tomato, chopped finely

4 cloves garlic, grated

1 tablespoon ginger paste

2 tablespoon oil

1/4 teaspoon hing/aseofetida

1 tej patta/bay leaf

2 whole red chilles

1 teaspoon jeera/cumin seeds

1/4 teaspoon akka dhaniya/coriander seeds, crushed slightly

1/2 teaspoon haldi/turmeric powder

1 teaspoon dhaniya/ coriander powder

Red chilli powder, to taste

Salt to taste

1 teaspoon ghee

1 teaspoon kasuri methi

Method:

In a kadai heat oil. When oil is hot, add hing, jeera, tej patta, whole red chilies and coriender seeds. Saute for 5 seconds. Turn the flame to low.

Now add chopped garlic and ginger paste. Saute for 1 minute.

Add chopped tomato. Mix in salt, haldi, red chilli powder and coriender powder. Add half cup of water. Mix. Cover and cook for 5 minutes ot till tomatoes are soft.

Add channa dal now. Add 1 glass of water. Cook covered. On a low flame let the daal cook. Keep an eye on water quantity-you do not want dal to be over cooked or turn mashy.

Add in palak. Mix. Cover and cook for 5 minutes. 

You know dal is cooked when you press a grain between your thumb and finger it should mash easily.

Mix in ghee and kasturi methi before you serve.

Notes:

If you forgot to soak the channa dal, I would suggest to boil it separately in an open for at least 20 minutes.

10 Minute Chickpeas Curry: Everyday Kind Of Curry

Its believed in the UK that Indian curry and beer is the match made in heaven. And if you are in London and have ever been to any of the curry houses (read brick lane) you would know the popularity of this pair. The British love affair with curry stretches back over 200 years, with the first curry house opening in London at the start of the 19th century. In every curry house, on each table you will find poppadoms, chutneys, Indian curries, naan, rice and bottle of a chilled beer. The rich, fiery zing of a fragrant curry balances well with a glass of cool and crisp beer, and thats why Indian curries and beer are sooooooo good together.

To celebrate summer in Indian style guys at kingfisher sent me kingfisher beer. Here is the Kingfisher Story:Established in Mysore, Bangalore in 1857.  Kingfisher has risen from a soldier’s tipple to a nation’s pride and joy. Kingfisher is India’s No.1 beer and is one of the country’s most heralded exports.  Now brewed in Britain, this triumphant tipple can trace its roots all the way back to 1857 when Castle Breweries first started brewing in the majestic city of Mysore. As it has grown, the beer has become synonymous with the exciting side of Indian life.  It is a sponsor of the Bangalore Royal Challengers, the Force India Formula 1 team and countless music festivals. More on http://www.kingfisherbeer.co.uk/welcome

Make it an Indian summer with kingfisher- celebrate in the sunshine with the real taste of India. Spice it up or cool it down this summer with Kingfisher. Crisp, clean and unfailingly refreshing, it’s a top choice for summer, whether you’re having a BBQ with the boys, enjoying a summer of sport or looking for a perfect curry companion. With its deft balance of light bitterness and subtle citrus flavors, Kingfisher is the perfect partner to Indian food.

More recipes to pair it up: Cheese Indian Pizza, Paneer Tikka, Punjabi Dum Aloo, Veg Manchurian, Garlic Noodles. 

My idea of an Indian summer with an Indian beer was lazy kind of a meal. Just a can of chickpeas with some spices and this curry gets ready in a jiffy. Serve it along some naan or jeera rice and you are good to go. Preparing chickpeas curry from scratch is elaborated process. Overnight soaking of chickpeas and then boiling it the other day needs lot of preparations but using canned chickpeas (garbanzo beans) is faster.

Honestly I don’t know what to name this curry. Its not Kadai chole (Punjabi north indian curry) nor it is channa masala (dry chickpeas curry). So let’s call it 10 Minute Chickpeas Curry. Yeah that’s about it. No planning at all. No grand affair in this curry- a homely or an every day kind of a curry is what you can call it. If you have less time or just don’t want to slave yourself in the kitchen that do try this curry, I promise you will be hooked.

Ingredients:

1 can of chickpeas

2 cloves garlic

1 inch ginger piece

1 onion chopped

1 tomato

2 tablespoon oil

¼ teaspoon cumin seeds/jeera

1 bay leaf/tej patta

1 inch cinnamon/dal chini

2 cloves/laung

1/4 teaspoon turmeric/haldi

½ teaspoon red chilli powder (to taste)

1 teaspoon coriander powder/dhaniya powder

1 tablespoon lemon juice

¼ teaspoon sugar

Salt to taste

1 teaspoon kasuri methi

Method:

In mixer or grinder. Grind ginger, garlic, onion and tomato in fine paste.

Strain water from chickpeas and keep it aside.

Heat oil in a pan and add cumin seeds. Let it splutter. Reduce the heat to medium-low.

Add bay leaf, cinnamon and clove. Roast for 20 seconds.

Add the grinded paste with 1 cup of water. Mix.

Add in all dry spices- salt, turmeric, coriander powder, sugar and red chili powder. Mix. Cover and let it cook for 5 minutes.

Mix chickpeas and lemon juice. Add 1 cup of water. Cover and let it boil for 2 minutes.

Finally mix kasuri methi and serve.

Kingfisher comes available in 330ml or 650ml bottles (4.8% ABV), perfect for sharing with a fortuitous friend.  Buy as a four pack or stock up the fridges with case of 12 (650ml) or 24 (330ml) bottles.  Find in-store at Tesco, Asda, Sainsbury’s and curry houses across the country or online at www.kingfisherbeer.co.uk. Drink responsibly, details on-https://www.drinkaware.co.uk/

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Kingfisher  for sending the beers for review. 

Zucchini Kofta Curry: Taroi (Galka) Ke Kofte Ki Subji

And there you have another kofta recipe. This is more like a requested recipe. A week back a reader emailed me asking for an interesting and yet healthy zucchini recipe. In Hindi zucchini is called as taroi, tori, turai or galka. In India people think it is boring and a very pale vegetable. Only when I moved to London I realized that is a very versatile ingredient, people have used it in cakes, pasta dishes, sushi rolls and what not.

I wanted to produce a recipe that is Indian and ofcourse healthy too. Dont you think zucchini is like bottle gourd (luaki) in taste and texture? I do, and that's why just like Lauki Kofta Curry, I made koftas out of zucchini too. For a healthy twist, all you need is paniyaram pan and little extra time. I said little extra time because these koftas are made on a very slow flame and that what helps to give the perfect texture. You need to cover the pan and keep an eye so that it cooks evenly from all the sides and there you will have crisp on outside and soft from inside koftas- don’t forget zero oil :)

Trust me Zucchini Kofta Curry/Subji will be your favorite. Dunk these koftas in tomato gravy or yogurt gravy and enjoy its hot scoops with moong daal parathas or methi theplas.

Ingredients:

(For Kofta)

1 large zucchini/taroi

2 tablespoons chickpeas flour/besan

Salt to taste

1/4 teaspoon fennel seeds/saunf

1 green chilli

1 garlic clove/lehsun

1 teaspoon coriander leaves/dhaniya

(For Gravy)

3 medium tomatoes

2 onions/pyaz

1/2 inch ginger/adrak

5 cloves garlic/lehsun

1 green chilli

2 tablespoon yogurt

2 tablespoon oil

Pinch asafoetida/hing

1 teaspoon cumin seed /jeera

1 tablespoon gram flour/basen

1 tablespoon coriander powder/dhania

1/2 teaspoon turmeric /haldi

1/2 teaspoon salt -adjust to taste

1/4 teaspoon red pepper powder/lal mirch

2 tablespoon finally chopped coriander/hara dhania

1 teaspoon sugar

Method:

(For Kofta)

Peel the skin of zucchini and grate it finely. Add 2 pinches of salt in it and leave it for 2 minutes.

Chop green chilli, garlic and coriander leaves finely.

Squeeze out water from grated zucchini. Apply pressure with your palms and squeeze as much water as possible.

In a mixing bowl add everything together and make soft dough.

Heat paniyaram pan on a high heat, when it gets hot turn the flame to low. Make balls from the dough and put into each whole (cavity) of the pan. Cover and cook when it turns golden brown in colour.

Keep turning the koftas and cook till all the sides are crisp.

(For Gravy)

Blend the tomatoes, green chillies, garlic, onions and ginger to make a puree.

Heat the oil in a saucepan on medium-high. Add the asafoetida, cumin seeds and gram flour. Stir for minutes.

Add the tomato puree, coriander powder, turmeric, and cook on medium heat until the tomato mixture starts leaving the oil and reduces to about half in quantity.

Next add yogurt and cook for another minute.

Add about 1 cup of water and the salt. As it comes to boil reduce the heat to medium-low and let the gravy cook for few minutes.

Add the prepared koftas and let it simmer for another 7 to 8 minutes.

Turn of the heat and add the coriander and cover the pot.

Notes:

Once you mix everything together, don’t delay in making the koftas because the salt will make the dough watery.

These are absolutely no oil koftas, however you can add little oil in each whole of the paniyaram pan for more crispy koftas.

Paniyaram pans are easily available and I use the non stick one. You can buy one from here as well.

Serving suggestions:

Serve them with any Indian bread-roti, parathas or naan.

Serve along with rice or pulav.

For the complete Punjabi thali serve it with paneer butter massala, aloo chole and dal makhani.

More Kofta Curry:

Lauki Kofta in 1 Tablespoon oil

Paneer Kofta 

Cabbage Kofta 

Dahiwale Luaki Kofta

Lauki Kofta In Tomato Gravy, 1 Tablespoon Oil Subji

What’s there in a name?? Lauki, ghiya, doodhi or bottle gourd whatever you name it, the fact that it is a very healthy vegetable and no name can change this feature.  Digestion problems, want to lose weight, need good skin and hair consume bottle gourd-period!! So once a week no matter what I make use of lauki, be it lauki theplas, or dahi vali lauki ki subji or lauki muffins. 

Today’s post is lauki kofta in tomato gravy. Just a week back I posted low fat lauki kofta recipe, the same koftas are used dunked in tomato curry. This curry is very Punjabi and north Indian style as this contains lot of spices, ginger and garlic. All these spices are cooked on low heat with onion and ginger garlic paste, and finally tomato is added followed by handful of Indian spices-the result is rich and flavorful curry.

Also, it has just 1 tablespoon of oil in this recipe, I mean why use more oil when you are actually are making use low fat zero oil koftas. So indeed this is a healthy curry, with no compromise in texture and taste.

Before I move ahead and share the recipe, please see the low fat lauki kofta recipe.

Ingredients:

1 medium onion chopped

1 tablespoon ginger garlic paste

1 large tomato chopped

1 tablespoon oil

Pinch asafoetida/hing

1 bay leaf/tej patta

1 black cardamom/badi elaychi

1/4 teaspoon cumin seeds/jeera

1/4 teaspoon turmeric powder/haldi

1/4 teaspoon garam massala powder

1/2 teaspoon red chilli powder

Salt to taste

1 tablespoon chopped coriander leaves

Method:

Heat oil in wok/kadai. When hot add in cumin seeds, asafoetida, bay leaf and black cardamom.

Then add ginger garlic paste and chopped onion. Add 1/2 cup of water and cook on medium heat till onions are cooked.

Add chopped tomatoes and all the spices. Add another 1/2 cup of water and turn down heat to low. Cook covered for 10 minutes or till tomatoes are done.

Let this cool down. In the grinder add 1/2 cup of water and above mixture and blend everything together into smooth gravy.

Heat the wok again and boil the gravy. Add more water if needed. Finally mix in chopped coriander leaves.

Add koftas just before serving.

Notes:

I used less oil and thus I kept adding water, you can use more oil and less water :)

If the gravy is not thick enough, dilute 1/2 teaspoon of corn flour in 1 tablespoon of water and add when you boil the gravy.

You can use the same gravy for paneer koftas or cabbage koftas.

Garam massala is available in any Indian grocery store, if you want the recipe, see here.

Serving suggestions.

Serve with any Indian bread-parathas, puri or theplas.

Serve as a side with rice, biryani or pulav.

You can make the complete Punjabi thali, add  in with-  dal makhani, jeera rice and kulchas.

For rajasthani thali pair it with  marwadi lehsun ki chutney and marwadi methi daal.

For gujarati thali, serve it with aloo tamatar nu shaak, khamman dhokla and keri nu ras.