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Here's the list of ingredients and procedure for the Bhog Thali preparation:
*Butter Paneer Gravy:*
Ingredients:
- Baby potatoes
- Tomatoes
- Oil
- Butter
- Cumin seeds
- Ginger
- Salt
- Cashews
- Watermelon seeds
- Melon seeds
- Paneer
- Capsicum
- Turmeric powder
- Coriander powder
- Cinnamon powder
- Roasted cumin powder
- Black pepper powder
- Kashmiri red chilli powder
- Honey (optional)
Procedure:
1. Boil baby potatoes.
2. Roughly chop tomatoes.
3. Heat oil in a pan, add butter, cumin seeds, and ginger.
4. Add chopped tomatoes, salt, cashews, watermelon seeds, and melon seeds. Cook until soft.
5. Soak rice for Phirni.
6. Steam beetroot for Raita.
7. Prepare a colorful salad with cucumber, carrot, tomatoes, radish, guava, and beetroot.
8. Peel and cut beetroot for Raita.
9. Grind tomatoes, cashews, and watermelon seeds for a creamy consistency.
10. Soak rice for Phirni.
11. Cook rice paste in milk for Phirni.
12. Soak Kesar in hot milk for Phirni.
13. Peel potatoes for Aloo Curry.
14. Cut paneer into cubes.
15. Cook tomatoes, capsicum, and spices for Butter Paneer Gravy.
16. Add water, cover, and cook.
17. Peel boiled beetroot for Raita.
18. Grind tomatoes coarsely for texture in Butter Paneer.
19. Cook paneer in the prepared gravy.
20. Optionally, add honey for taste balance.
21. Prepare Phirni by adding sugar to cooked rice, saffron milk, and cardamom.
22. Optionally, add dry fruits to Phirni.
23. Serve Butter Paneer Gravy and Kesar Phirni as part of the Bhog Thali.
*Note:* The detailed procedure for each step may involve specific measurements and techniques that are not fully transcribed from the video. Please refer to the video for more accurate details.