Thali Platter Recipe

Rinse the basmati rice under cold water until water runs clear. Soak in cold water for 20 minutes, then drain.

In a medium saucepan, heat 1 tbs ghee or oil over medium heat. Add cumin seeds and toast until fragrant (15–30 seconds).

Add the drained rice and stir for 1 minute to coat grains with ghee. Add 3.5 cups water and 1 tsp salt, bring to a boil. Reduce heat to low, cover tightly and simmer 12–15 minutes until rice is tender and water absorbed.

Turn off heat, let rice rest covered 5–10 minutes. Fluff with a fork before serving.

For roti: mix 3 cups whole wheat flour with 1 tsp salt and ~3/4 cup warm water, knead into a soft pliable dough (5–7 minutes). Rest covered 20–30 minutes. Divide into 8–10 balls, roll thin, cook on a hot cast-iron skillet 30–60 seconds per side until puffed and charred spots appear; brush with ghee.

For naan: dissolve 1 tsp sugar and 1 tsp yeast in 1/4 cup warm water; let bloom 5–10 minutes. In a bowl combine 3 cups all-purpose flour, 1 tsp salt, the yeast mixture, 1/4 cup milk, 1/4 cup yogurt and 1 tbs oil. Knead 6–8 minutes into soft dough. Cover and rise 1–1.5 hours until doubled. Divide into 8 balls, roll or stretch into teardrop shapes, cook on a hot skillet or under broiler until puffed and charred (1–2 minutes per side). Brush with butter for butter naan.

Keep cooked breads wrapped in a towel to stay warm while preparing curries.

If using paneer: lightly sear 300 g paneer cubes in 1 tbs butter until golden; set aside. If using chicken: season pieces with 0.5 tsp salt and 0.25 tsp turmeric; pan-sear in 1 tbs oil until browned and cooked through; set aside.

In a blender, combine 2 cups chopped tomatoes (or 1.5 cups puree), soaked cashews (10) and 1 tbs water; blitz to smooth paste (if not using cashews, omit).

Heat 2 tbs butter or oil in a saucepan over medium heat. Add 1 finely chopped onion and sauté until translucent (6–8 minutes). Add 4 minced garlic cloves and 1 tbs grated ginger; cook 1–2 minutes until aromatic.

Pour in tomato-cashew puree, simmer 8–10 minutes until oil separates. Stir in 0.5 tsp red chili powder, 0.25 tsp turmeric, 1 tsp garam masala and 1 tsp salt. Cook 3–4 minutes.

Add seared paneer or cooked chicken and 0.5 cup cream (or yogurt). Simmer gently 5–7 minutes so flavors meld. Crush 1 tsp kasuri methi between palms and stir in. Adjust salt and spice. Garnish with a drizzle of cream and chopped cilantro.

Heat 2 tbs oil or ghee in a wide pan. Add 1 tsp cumin seeds and let sizzle 15–30 seconds. Add 1 sliced onion and sauté until golden (7–9 minutes).

Add 2 minced garlic cloves and 1 tsp grated ginger; sauté 1 minute. Add mixed vegetables (3 cups) and toss to coat with oil.

Stir in 1 tsp coriander powder, 0.25 tsp turmeric, 0.5 tsp garam masala and 1 tsp salt. Cook 3–4 minutes, then add 0.25 cup cashew paste and 0.75 cup coconut milk (or cream) plus 0.25 cup yogurt. Bring to a gentle simmer, cover and cook 8–12 minutes until vegetables are tender but not mushy.

Uncover and simmer 2–3 minutes if sauce is too thin to thicken. Adjust seasoning and finish with chopped cilantro.

Rinse 1 cup dal until water runs clear. In a pot or pressure cooker, combine dal with 3 cups water, 0.5 tsp turmeric and 0.5 tsp salt. Cook until very soft: about 20–25 minutes on the stovetop or 6–8 minutes in a pressure cooker (2–3 whistles). Mash lightly and keep warm.

For tadka, heat 1 tbs ghee or oil in a small pan. Add 1 tsp cumin seeds and 0.5 tsp mustard seeds; when they sputter add 3 sliced garlic cloves, 2 broken dried red chilies and 0.25 tsp asafoetida. Fry until garlic is golden (30–60 seconds).

Pour hot tadka over the cooked dal, stir well. Garnish with 2 tbs chopped cilantro and a squeeze of lemon if desired.

Warm raita/yogurt and place in a small bowl. Arrange lemon wedges, pickles and sliced onions on the platter.

Portion basmati jeera rice, 3 curries (paneer/chicken makhani, vegetable korma, dal tadka), and 1–2 pieces of roti or naan per person onto each thali. Garnish curries with a sprinkle of cilantro and a drizzle of cream on richer curries.

Sooji Halwa

Heat 3 tbs ghee in a pan. Add 0.75 cup semolina and roast on medium-low, stirring continuously until aromatic and golden (6–8 minutes). In a separate saucepan bring 2 cups milk (or 1.5 cups water + 0.5 cup milk) to a gentle boil. Carefully add the hot milk to the roasted semolina in a steady stream while stirring to avoid lumps. Add 0.75 cup sugar and cook 3–5 minutes until it thickens. Stir in 0.5 tsp cardamom powder and garnish with 1–2 tbs chopped nuts. Serve warm.

Kheer

Rinse 0.25 cup rice and combine with 2 cups milk in a saucepan. Simmer gently, stirring occasionally, until rice is soft and mixture thickens (30–40 minutes). Add 0.25–0.5 cup sugar to taste, 0.5 tsp cardamom powder and saffron if using. Garnish with chopped nuts and serve warm or chilled.

Gulab Jamun (store-bought option)

Warm prepared gulab jamun in syrup gently before serving (heat in a small saucepan for 3–5 minutes) and serve 1–2 pieces per person with a few chopped pistachios.