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Veg lunch Thali -2
Veg lunch Thali -2

Before you jump to Veg lunch Thali -2 recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

Deciding to eat healthily offers great benefits and is becoming a more popular way of life. Poor diet is a leading factor in health problems such as heart disease and high blood pressure which can put a drain on the economy. There are more and more efforts to try to get us to adopt a more healthy lifestyle and still it is also easier than ever to rely on fast, convenient food that is very bad for our health. In all probability, a lot of people assume that it takes a lot of work to eat healthily and that they will have to drastically change their way of life. In reality, though, simply making a few small changes can positively impact day-to-day eating habits.

The first change to make is to pay more attention to what you buy when you shop for food as it is likely that you have the tendency to pick up many of the things without thinking. For example, did you ever think to check how much sugar and salt are in your preferred cereal? One nutritious substitute that can give you a healthy start to your day is oatmeal. If you’d rather not eat oatmeal on its own, you can easily mix in fresh fruits that can provide other healthy nutrients and as such, one simple change to your diet has been achieved.

Therefore, it should be quite obvious that it’s not hard to add healthy eating to your everyday life.

We hope you got insight from reading it, now let’s go back to veg lunch thali -2 recipe. You can cook veg lunch thali -2 using 36 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to cook Veg lunch Thali -2:
  1. Prepare For wheat parathas:
  2. Provide 2 cups wheat flour
  3. Get 3 tbsp oil for moin
  4. Prepare to taste Salt
  5. Take as required Ghee for roasting
  6. Get as required Dry wheat flour for dusting/ rolling
  7. Use For Rasa moong:
  8. Prepare 1 cup moong
  9. Use 1 tbsp oil
  10. Provide 1 cinnamon sticks
  11. You need 2 cloves
  12. Get 1 tsp mustard seeds
  13. Provide 1 tsp cummin seeds
  14. Get 1/4 tsp turmeric powder
  15. Prepare few curry leaves
  16. Take 2 green chillies chopped into half
  17. You need 1 tsp red chilli powder
  18. Take 1 tbsp dhania jeera powder
  19. You need 1 tsp dry ginger powder
  20. Provide 1 tsp black pepper powder
  21. Take 2 red dry chillies
  22. Take 1 lemon size jaggery/ gur piece
  23. Prepare 1/2 lemon to taste
  24. You need to taste Salt
  25. Take For raw mango-cabbage salad
  26. Take 1/2 cup shredded cabbage
  27. Prepare 1/4 cup grated raw mango
  28. Provide 2 tbsp finely chopped fresh coriander leaves
  29. You need 1 green chilli finely chopped
  30. Prepare 1/2 tsp roasted cummin seeds powder
  31. Take 1 tbsp sugar powder
  32. Prepare to taste Salt
  33. Use for boiled brown rice:
  34. You need 1 cup brown rice
  35. Provide to taste Salt
  36. You need as required To serve–seasonal fruit.. Alphonse mango diced
Instructions to make Veg lunch Thali -2:
  1. For making wheat parathas..in mixing bowl add mix flour, salt and oil. Mix well and add little water and bind into semi-stiff dough. Keep aside for 1-2 hours. Knead and make 12 equal portions from prepared dough.
  2. For Rasa moong–Wash and soak moong for 1 hour. Pressure cook with a little salt for 4-5 whistles. As steam escape open the cooker lid. In kadhai add heat oil add cinnamon sticks and cloves,add mustard cummin seeds as splutters add turmeric powder, chopped green chillies, dry red chillies, asafoetida and curry leaves.
  3. Add boiled moong, red chilli powder, dhania jeera powder, dry ginger powder,black pepper powder, jaggery, lemon juice and salt. Add glass of water. Boil on low flame for 5 minutes.
  4. To make boiled brown rice– soaked brown rice for 1-2 hours. Pressure cook for 4-5 whistles with salt. Drain and serve.(Tip–To pressure cook both moong and brown rice together in different vessels).
  5. To prepare raw mango -cabbage salad..Peel if skin from raw mango,and grate it. Wash cabbage with warm water and pat dry it. Shred-it. In mixing bowl add all mentioned ingredients. Mix well and serve.
  6. At the time of serving prepare Parathas..knead the dough again. Make 12 equal portions. Flatten each. Take one flatten the ball,roll into 2" round thick Puri. On it apply ghee, sprinkle dry wheat flour. Fold in half and fold in half to make a triangular shape. Roll on the sides to make triangular shape paratha.
  7. Heat iron griddle on it place rolled paratha, roast on both sides with ghee on medium flame. Similarly, prepare all wheat parathas. Serve hot.(Tip..roll out parathas beforehand, roast lightly on both sides, keep aside. At the time of serving roast in ghee to serve hot).
  8. Serve/Relish Delicious Veg Lunch Thali.

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