Try This Indian Special Thali By Chef Sandeep Pandit

One of the warmest feelings one can have is when indulging in an Indian meal, especially a thali that offers all the components. MasterChef Australia sensation Chef Sandeep Pandit shares the recipes that go into his favourite thali. Cook and enjoy!

Components:
1. Tangy Sprouts Salad
2. Special Mixed Veg
3. Tomato Paneer Masala
4. Cucumber Raita
5. Dal Chilla

 

Tangy Sprout Salad

Prep time: 20 minutes

Serves: 4

 

Ingredients

200 gm moong sprouts (or any other sprouts of your choice)

150 gm diced cucumber

150 gm diced carrots

150 gm diced red onions

150 gm diced capsicum

Juice of half a lemon

1 tsp chat masala

Salt to taste

1 tsp brown sugar

2 tbsp extra virgin olive oil

1 tbsp chopped fresh coriander leaves

 

Method

1. Place the sprouts, cucumber, carrots, red onions and capsicum in a bowl.
2. To make the dressing, mix the lemon juice, chat masala, salt, brown sugar, extra virgin olive oil and coriander leaves.
3. Add in the dressing to the sprouts mixture just before serving and enjoy fresh.

Ingredients

1 tsp cumin seeds

2 tbsp oil

1 tsp chopped garlic

100 gm diced red onions

Salt to taste

100 gm diced carrots

150 gm cauliflower florets

100 gm green beans, strung and cut into 1-inch pieces

2 tsp vegetable masala

100 gm chopped capsicum

75 ml water/vegetable stock

100 gm green peas

1 tbsp chopped fresh coriander leaves

 

Method

1. Dry roast the cumin seeds in a medium shallow pan.
2. Once the seeds are toasted, add in the oil and the garlic, and fry the garlic until it is golden.
3. Add in the red onions and sauté them until they are opaque.
4. Season with some salt and add in the carrots. Cook them until they are slightly softened.
5. Add the cauliflower florets and cook for a couple of minutes and then add in the beans and the peas.
6. Add the vegetable masala and roast the vegetables in the pan over a high heat
7. Mix in the chopped capsicum, fry for a minute and deglaze the pan with the water or vegetable stock.
8. Cook on medium heat until the contents in the pan are dried out. Stir and cook for two to three minutes and finish off the dish with some chopped fresh coriander leaves.
9. Serve hot with rotis, chapatis or dal and rice.

 

Ingredients

300 gm fresh paneer, cubed

2 tsp tandoori masala (divided usage)

2 tbsp oil

1½ tbsp ghee (divided usage)

1 tsp cumin seeds

1-2 bay leaves

2 tbsp chopped garlic (divided usage)

250 gm finely-chopped tomatoes

Salt to taste

1 tbsp honey

2 tbsp thick cream

2 tsp kasuri methi (divided usage)

125 ml water/stock

1 inch piece of ginger, grated

1 tbsp chopped fresh coriander leaves

 

Method

1. Marinate the paneer with a teaspoon of the tandoori masala and a tablespoon of oil. Keep it aside for 15 to 20 minutes.
2. In a pan, heat together one tablespoon of ghee and one tablespoon of oil.
3. Shallow fry the marinated paneer on low heat, until the paneer turns golden brown. Place the fried paneer back into the marination bowl.
4. In the same pan oil mixture, toast the cumin seeds and bay leaves until they sizzle.
5. Add half of the chopped garlic and fry it until it turns golden brown.
6. Throw in the chopped tomatoes and season with salt. Cook over a medium flame for four to five minutes.
7. Add the honey, the rest of the garlic and one teaspoon of the tandoori masala. Roast this tomato mixture until it gradually turns into a paste (mash lightly, if needed), oozes oil and is fragrant.
8. Add the cream and one teaspoon the kasuri methi. Add in the fried paneer and mix in a way that all the pieces are coated with the tomato sauce.
9. Deglaze the pan with some water or stock and let it simmer for 15-20 minutes with the lid on over low heat.
10. Add the remaining fenugreek leaves and the grated ginger. Bring it to a boil on medium heat. The dish is ready.
11. Finish off the dish with the remaining ghee and the chopped coriander leaves.
12. Serve hot with rotis, chapatis or rice.

 

Cucumber Raita

Prep time: 10 minutes

Serves: 4

 

Ingredients

250 gm grated cucumber

2 tsp chat masala

2 tbsp extra virgin olive oil

250 gm yoghurt

Salt to taste

 

Method

Mix all the ingredient and serve chilled.

 

Dal Chilla

Prep time: 30 minutes (+soaking time)

Cooking time: 20 minutes

Serves: 4

Ingredients

150 gm green moong dal soaked overnight (or at least 4 hours)

Water as needed

Salt to taste

2 green chilles

1 tsp cumin seeds

4 tsp grated and squeezed carrots

Oil to finish off

 

Method

1. Drain the soaked dal completely and reserve the water. Grind the dal with the salt and green chillies using a few spoons of the reserved soaking water. Ensure the batter is not too thin.
2. Add the cumin seeds to the batter and the grated carrots to the batter.
3. Heat a griddle or flat pan over a medium flame and por a ladle full of the batter on it, spreading it like a dosa or a pancake.
4. Cook the chilla for three to four minutes mins on one side, spread a teaspoon of oil on it and flip it over.
5. Cook the other side for two to three minutes on medium heat and serve hot.

 

Images courtesy: Chef Sandeep Pandit

Also read: These Recipes Will Have You Drooling At Breakfast Time