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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 Can Be An Easy Option.

Healthy eating is now much more popular than in the past and rightfully so. Poor diet is one factor in health problems such as heart disease and high blood pressure which can place a drain on the economy. There are more and more efforts to try to get people to follow a healthier way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is not good for our health. People typically assume that healthy diets demand a lot of work and will significantly alter how they live and eat. Contrary to that information, people can modify their eating habits for the better by making a few modest changes.

To see results, it is definitely not a necessity to drastically change your eating habits. Even more crucial than completely changing your diet is just simply substituting healthy eating choices whenever you can. In time, you will probably see that you will eat more and more healthy food as your taste buds get accustomed to the change. As you stick to your habit of eating healthier foods, you will find that you will not wish to eat the old diet.

Hence, it should be fairly obvious that it’s not at all hard to add healthy eating to your daily lifestyle.

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

The ingredients needed to make Veg lunch Thali -2:
  1. Take For wheat parathas:
  2. Prepare 2 cups wheat flour
  3. You need 3 tbsp oil for moin
  4. Prepare to taste Salt
  5. Provide as required Ghee for roasting
  6. Take as required Dry wheat flour for dusting/ rolling
  7. Take For Rasa moong:
  8. Use 1 cup moong
  9. Get 1 tbsp oil
  10. Prepare 1 cinnamon sticks
  11. Prepare 2 cloves
  12. You need 1 tsp mustard seeds
  13. You need 1 tsp cummin seeds
  14. Take 1/4 tsp turmeric powder
  15. Get few curry leaves
  16. Provide 2 green chillies chopped into half
  17. Get 1 tsp red chilli powder
  18. You need 1 tbsp dhania jeera powder
  19. Use 1 tsp dry ginger powder
  20. Provide 1 tsp black pepper powder
  21. Get 2 red dry chillies
  22. You need 1 lemon size jaggery/ gur piece
  23. Get 1/2 lemon to taste
  24. Prepare to taste Salt
  25. Take For raw mango-cabbage salad
  26. Prepare 1/2 cup shredded cabbage
  27. Provide 1/4 cup grated raw mango
  28. Get 2 tbsp finely chopped fresh coriander leaves
  29. Provide 1 green chilli finely chopped
  30. Prepare 1/2 tsp roasted cummin seeds powder
  31. Provide 1 tbsp sugar powder
  32. Take to taste Salt
  33. Get for boiled brown rice:
  34. Take 1 cup brown rice
  35. Get to taste Salt
  36. Get 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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