Traditional Thali | Bedmi Poori | Aloo ki Subzi | Kheer | With out Onion Garlic Recipe
When traveling in most regions of India, you’ll find local restaurants serving thali. A platter offering the choicest dishes specific to that region.
But thali is much more than just a part of the country’s dining out culture. It’s an integral part of festivals, celebrations, and everyday eating.
Bedmi Poori is a traditional breakfast dish from the Indian State of Uttar Pradesh. Typically served with aloo ki sabzi (aloo rasedar sabji). Which is wheat flour-based bread stuffed with urad dal mixture and served normally with spicy potato curry (Aalo ke raseele sabji).
There are different ways in Aloo ki Sabji is prepared in different regions. Some prefer to have this dry, whereas some choose it as a gravy. Called Bhandarewale Aloo sabzi, Mathura ke dubki wale aloo. This sabzi is very different in taste. This sabzi has a very good aroma.
Rice Kheer, an Indian-style pudding is a popular dessert prepared in many households. Which is slowly cooked with milk, rice, sugar, and dry fruits. Kheer recipes in India during most of the festive seasons.
This recipe is made without onion garlic. Everyone likes this traditional festival thali (Bedmi Poori, Aloo ki Subzi with Kheer) yummy, delicious with full of chat-pata and sweet taste.
Steps For Traditional Mini Thali :
Aloo ki Sabji Ingredents :
- 5 Boiled Potato
- 2 tbsp Ghee
- 1 tsp Jeera (Cumin Seeds)
- 1 inch Chopped Ginger
- 2 Chopped Green Chillies
- ¼ tsp Hing (asafoetida)
- 2 tsp Soaked Methi Seeds (Fenugreek)
- 1 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 1 tbsp Besan (Gram Flour)
- 1 tsp Amchur Powder
- ¼ tsp Garam Masala
- 1 tsp Kasuri Methi
- Salt to taste
- Fresh Coriander Leaves
Aloo ki Sabji
In a pressure cooker take 5 potatoes, and enough water. Cover and pressure cook for 2-3 whistles or until the aloo is cooked well. Cool completely, peel the skin. keep aside.
Take a kadhai on medium heat add ghee. Now add cumin seeds, chopped ginger, chopped green chili, saute for a minute. Add hing, soaked methi seeds, turmeric powder, red chili powder, coriander powder, besan, and cook for a half minute. Add some water as required and saute for a minute.
Now add roughly mash potatoes with your hand and add in it. Add 2cup water or as required and mix well adjusting the consistency. Add salt to taste, cook till it boils. Now add amchur powder, garam masala, Kasuri methi mix well. Cook for 8-10 minutes on medium flame.
Now add some freshly chopped coriander leaves. Served with Bedmi Poori.
Bedmi Poori Ingredents:
Kneading of the dough :
- 1 ¾ Cups Wheat flour (gehoon ka aata)
- ½ Cup Rava/Suji (semolina)
- ½ tsp Ajwani
- 2 tbsp Ghee
- Salt to Taste
Mix wheat flour, semolina, carom seeds, and ghee in a bowl and mix the soft and hard dough of Bedmi poori atta. Now add little water at a time and keep kneading into the dough. Make smooth yet stiff dough just like poori dough. Rest for about 20-30 minutes.
Dal ki Pitthi Ingredents:
- 1 tbsp Oil
- 1 tsp Jeera (Cumin Seeds)
- 1 inch Chopped Ginger
- 2 Green Chillies
- ¼ tsp Hing (asafoetida)
- ¾ cup Urad Dal (Soked water in 2 hour)
- 1 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- ½ tsp Coriander Powder
- Salt to taste
- 1 tsp Amchur Powder
- ½ tsp Garam Masala Powder
Stuffing Urad Dal mixture
In a shallow pan on medium heat, add oil. Once the oil is hot add Cumin seeds, ginger, chopped green chili, saute for a minute. Now add the hing and soaked urad dal, mix well.
Now add turmeric powder, red chili powder, coriander powder mix well. Add salt to taste. Cooked for a minute. Add amchur powder and garam masala powder. Saute for 3-4 minutes and mix well all the spices in dal than taste well.
Now add some freshly chopped coriander leaves and mix it. Cooldown and transfer it into the blending jar. Make a coarsely ground mixture.
Bedmi Poori
Take a chunk of the dough and flatten it. Add 1tbsp of urad dal mixture stuffing in it. Now Fold it so the dal stuffing becomes the center of the dough Ball. Fold from the sides to the top and close the top. Roll them into thick poori.
When the oil is hot enough, gently slide in the rolled poori and fry it on the medium-high flame from both sides until puffed golden brown.
Kheer Ingredents:
- 1 ½ Liter Full Fat Milk
- ¼ Cup soaked Rice
- 1 Cup Sugar
- 1 tsp Rose Water
- 10-12 Blanched Almonds Chopped
Kheer
Pour milk into a heavy bottom pot and bring to a boil. Keep stirring the milk often to prevent the fats from getting stuck to the bottom. It turns comes to a boil add soaked rice.
Keep stirring often to prevent burring keep the flame on low to medium. Cook until rice is soft and slightly mushy. Simmer it and cook for 20-25 minutes. Add sugar, you can add more or less sugar as your taste.
Lower the flame and cook until the kheer thickens. Add rose water and chopped almonds. When it reaches a thick but runny consistency switch off the flame. Garnish rice kheer with nuts.
In a large thali plate, add in prepared bedmi poori, aloo ki sabji with Kheer. Finally, enjoy the traditional festival mini thali recipe.
To get started with this recipe, you can watch our Youtube video which we have prepared. You can make the Festival Mini Thali Recipe step by step.
Summary for Festival Mini Thali Recipe :
I hope you will find this Bedmi Poori, Aloo ki Subzi with Kheer easy to cook and testy. This recipe is made without onion garlic. If you find this recipe tutorial easy please share it with your friends and family also don’t forget to subscribe to our youtube channel.
Also, some easy without onion garlic recipes Tadke Wali Rava Idli.
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