The meaning of blogging changed for me ever since I did the Thali meals for Valli’s Thali Mela. I switched to the Thali theme at the last possible minute. So I had one hand in the stove cooking the thali and the other hand in the laptop uploading the pictures and making a hurried post. It was really exhausting since I was not at all prepared and by the time it was over, I was totally washed out.
But little did I know the after effects! Now after doing that theme, I find my mind always thinking of a whole set of food than just one single dish. I was really sorry I had to skip the mini thali theme last month, with the shifting and packing and all that, it would have been too much to handle.
So when my husband forgot to take his lunch box, instead of muttering and sulking, I happily cooked up a few more dishes in small batches and served him as a lavish dinner when he got back from work. It all started off with a simple Aloo Chaat recipe for the ‘Evening Snacks’ theme, but then snowballed into a mini thali itself. Forgot to make a dessert, but will do it the next time hubby forgets his lunch again :)
My camera is still missing, so I borrowed a very old one from my FIL.
- Aloo Chaat
- Dry Potato Curry
- Moong Dal Tadka
- Vegetable Biryani
- Curd Rice
- Mango Pickle
Recipe Source : Tarla Dalal
- Baby potatoes : 16 – 20
- Onion : 1 small
- Tomato : 1 small
- Lemon juice : 2 tsp
- Chaat Masala : 1 1/2 tsp
- Coriander leaves : 2 tbsp
- Wash the potatoes and pressure cook them for 2 whistles or until they are cooked, but firm.
- Once the pressure drops, take them out, peel them and keep aside.
- Chop the onions, tomatoes and coriander leaves. Mix with the potatoes, add the chaat masala and lemon juice.
- Mix well till everything is combined. Do a taste test and adjust the seasonings per your taste.
- Refrigerate and serve chilled, decorated with chopped coriander leaves.