Non Veg Thali Recipe

Aloo Cauliflower Curry (Vegetable 1)

Peel and cut potatoes into 1-inch cubes. Heat 2 tablespoons oil in a large pan over medium heat. Add 1/2 teaspoon mustard seeds and 1/2 teaspoon cumin seeds; when they sputter, add 1 finely chopped onion (from veg curries), 1 teaspoon minced garlic and 1/2 teaspoon minced ginger. Sauté until onion is translucent (4–5 minutes). Add 1 teaspoon turmeric, 1/2 teaspoon red chili powder and 1 teaspoon coriander powder; stir for 30 seconds. Add cubed potatoes and 2 cups cauliflower florets; stir to coat with spices. Add 1 chopped tomato, 1/2 cup water, 1 teaspoon salt; cover and simmer on low for 12–15 minutes until vegetables are tender. Remove lid, increase heat to medium-high and simmer 2–3 minutes to reduce liquid. Finish with 1/4 cup chopped cilantro and 1/2 teaspoon garam masala. Keep warm.

Mixed Tomato-Potato Curry (Vegetable 2)

In a separate pan heat 1 tablespoon oil over medium heat. Add remaining 1/2 teaspoon mustard seeds and 1/2 teaspoon cumin seeds and let them pop. Add 1 chopped onion, 1 minced garlic clove and 1/2 teaspoon minced ginger; sauté until golden. Add 1 teaspoon coriander powder, 1/2 teaspoon turmeric and 1/2 teaspoon red chili powder. Add 2 chopped tomatoes and 2 diced potatoes (if potatoes used in previous curry are less, adjust), 1/2 cup water and 1 teaspoon salt. Cover and simmer 12 minutes until soft. Mash lightly for a thicker consistency and garnish with cilantro.

Marinate Chicken

In a bowl combine 1/2 cup yogurt, 1 tablespoon lemon juice, 1/2 teaspoon turmeric, 1/2 teaspoon red chili powder and 1 teaspoon salt. Add 1.2 kg chicken pieces, coat well and refrigerate 30 minutes (or up to 2 hours) to tenderize and flavor.

Chicken Curry

Heat 2 tablespoons oil in a heavy-bottomed pot over medium heat. Add 2 bay leaves, 1-inch cinnamon stick and 4 cardamom pods; sauté 30 seconds. Add 2 sliced onions and cook until golden brown (8–10 minutes). Add 1 tablespoon minced garlic and 1 teaspoon minced ginger; cook 1 minute. Add 2 chopped tomatoes and cook until soft and oil separates (6–8 minutes). Stir in 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1 teaspoon garam masala and 1 teaspoon salt. Add the marinated chicken pieces; stir to coat and cook on medium-high for 5 minutes. Add 1/2 to 1 cup water as needed, cover and simmer 20–25 minutes until chicken is cooked through (internal temps for bone-in should be 75°C/165°F). Adjust salt and finish with chopped cilantro.

Fish Curry

Pat fish fillets dry and lightly salt. In a pan heat 2 tablespoons oil. Add 1 chopped onion and sauté until translucent (4–5 minutes). Add 2 minced garlic cloves and 1/2 teaspoon minced ginger; cook 1 minute. Add 2 chopped tomatoes and simmer until pulpy. Stir in 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon turmeric, 1/2 teaspoon red chili powder and 1 teaspoon salt. Add 1/2 cup water to make a thin gravy and bring to a simmer. Gently slip in fish fillets, spoon gravy over them, cover and simmer on low 6–8 minutes until fish flakes easily. Finish with a squeeze of lemon and chopped cilantro.

Place 3 cups whole wheat flour and 1 teaspoon salt in a mixing bowl. Gradually add about 1 cup warm water and knead until smooth and elastic (6–8 minutes). Cover dough with a damp cloth and rest 20 minutes. Divide into 12 equal balls. On a lightly floured surface roll each ball into a thin circle (6–7 inches). Heat a tava or skillet over high heat. Cook each roti 30–40 seconds on one side until bubbles form, flip and cook 30 seconds, then press edges with a cloth or spatula directly on heat until light brown spots appear. Apply ghee or butter as desired and keep warm in a covered container.

Rinse 3 cups basmati rice under cold water until water runs clear. Soak rice 20 minutes then drain. In a heavy pot bring 4.5 cups water to a boil with 1 teaspoon salt, 1 tablespoon ghee/oil, 4 cloves and 4 cardamom pods. Add soaked rice, stir once, reduce heat to low, cover and cook 12–15 minutes until water is absorbed. Turn off heat and let rest covered 8 minutes. Fluff with fork before serving.

Grate the cucumber and squeeze out excess water. In a bowl whisk 2 cups plain yogurt until smooth, fold in grated cucumber, 1/2 teaspoon roasted cumin powder, 1/2 teaspoon salt and 2 tablespoons chopped cilantro. Chill until serving.

Thinly slice 1 onion, 1 cucumber and dice 2 tomatoes. Combine in a bowl, add 1 tablespoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss and serve fresh.

Whisk 1 cup plain yogurt with 3 cups cold water until smooth. Season with 1/4 teaspoon roasted cumin powder and 1/2 teaspoon salt (or to taste). Chill and stir before serving.

Arrange 6 pieces of ready-made mithai (peda or barfi) on a small plate. Optionally garnish with a sliver of pistachio or almond. Serve one piece per guest.

On each platter arrange: 1/2 cup cooked rice, 2 rotis (warm), 2 vegetable curries (about 1/2 cup each), 2 non-veg curries (about 1/2 cup each), 1 small bowl raita (about 1/4 cup), a small portion of salad, a piece of mithai and a glass of chilled buttermilk. Garnish curries with cilantro and serve lemon wedges on the side.