Traditional Thali(Bedmi Poori, Aloo Ki Subzi With Kheer)

Bedmi Poori is a traditional breakfast dish from the Indian State of Uttar Pradesh. Typically served with aloo ki subzi (aloo rasedar). Which is wheat flour-based bread stuffed with urad dal mixture and served normally with spicy potato curry (Aalo ke raseele sabji). There are different ways in Aloo ki Sabji is prepared in different regions. Some prefer to have this dry, whereas some choose it as a gravy. Called Bhandarewale Aloo sabzi, Mathura ke dubki wale aloo. This sabzi is very different in taste. This sabzi has a very good aroma.

Rice Kheer, an Indian-style pudding is a popular dessert prepared in many households. Which is slowly cooked with milk, rice, sugar and dry fruits. Kheer recipes in India during most of the festive seasons. Everyone likes this traditional thali (Bedmi Poori, Aloo ki Subzi with Kheer) yummy, delicious with full of chat-pata and sweet taste.

• 5 Boiled Potato
• 2 tbsp Ghee
• 1 tsp Jeera (Cumin Seeds)
• 1 inch Chopped Ginger
• 2 Chopped Green Chillies
• ¼ tsp Hing (asafoetida)
• 2 tsp Soaked Methi Seeds (Fenugreek)
• 1 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• 1 tsp Coriander Powder
• 1 tbsp Besan (Gram Flour)
• 1 tsp Amchur Powder
• ¼ tsp Garam Masala
• 1 tsp Kasuri Methi
• Salt to taste
• Fresh Coriander Leaves

In a pressure cooker take 5 potatoes, and enough water. Cover and pressure cook for 2-3 whistles or until the aloo is cooked well. Cool completely, peel the skin. keep aside.
Take a kadhai on medium heat add ghee. Now add cumin seeds, chopped ginger, chopped green chili, saute for a minute. Add hing, soaked methi seeds, turmeric powder, red chili powder, coriander powder, besan, and cook for a half minute. Add some water as required and saute for a minute. Now add roughly mash potatoes with your hand and add in it. Add 2cup water or as required and mix well adjusting the consistency. Add salt to taste, cook till it boils. Now add amchur powder, garam masala, Kasuri methi mix well. Cook for 8-10 minutes on medium flame. Now add some freshly chopped coriander leaves. Served with Bedmi Poori.

• 1 ¾ Cups Wheat flour (gehoon ka aata)
• ½ Cup Rava/Suji (semolina)
• ½ tsp Ajwani
• 2 tbsp Ghee
• Salt to Taste

In a mixing bowl, add flour, semolina, ajwani and ghee, knead it into a smooth and semi-stiff dough. Now add little water at a time and keep kneading into the dough. Make smooth yet stiff dough just like poori dough. Rest for about 20-30 minutes.

• 1 tbsp Oil
• 1 tsp Jeera (Cumin Seeds)
• 1 inch Chopped Ginger
• 2 Green Chillies
• ¼ tsp Hing (asafoetida)
• ¾ cup Urad Dal (Soked water in 2 hour)
• 1 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• ½ tsp Coriander Powder
• Salt to taste
• 1 tsp Amchur Powder
• ½ tsp Garam Masala Powder

In a shallow pan on medium heat, add oil. Once the oil is hot add Cumin seeds, ginger, chopped green chili, saute for a minute. Now add the hing and soaked urad dal, mix well. Now add turmeric powder, red chili powder, coriander powder mix well. Add salt to taste. Cooked for a minute. Add amchur powder and garam masala powder. Saute for 3-4 minutes and mix well all the spices in dal than taste well. Now add some freshly chopped coriander leaves and mix it. Cooldown and transfer it into the blending jar. Make a coarsely ground mixture.

Take a chunk of the dough and flatten it. Add 1tbsp of urad dal mixture stuffing in it. Now Fold it so the dal stuffing becomes the center of the dough Ball. Fold from the sides to the top and close the top. Roll them into thick poori. When the oil is hot enough, gently slide in the rolled poori and fry it on the medium-high flame from both sides until puffed golden brown.

• 1 ½ Liter Full Fat Milk
• ¼ Cup soaked Rice
• 1 Cup Sugar
• 1 tsp Rose Water
• 10-12 Blanched Almonds Chopped

Pour milk in a heavy bottom pot and bring to a boil.
Keep stirring the milk often to prevent the fats from getting stuck to the bottom. It turns comes to a boil add soaked rice. Keep stirring often to prevent burring keep the flame on low to medium. Cook until rice is soft and slightly mushy. Simmer it and cook 20-25 minutes. Add sugar, you can add more or less sugar as your taste. Lower the flame and cook until the kheer thickens. Add rose water and chopped almonds. When it reaches a thick but runny consistency switch off the flame. Garnish rice kheer with nuts.

For Detail Step by Step Tutorial of this Bedmi

Poori, Aloo ki Subzi with Kheer Recipe You Can Click Here
For more recipes please visit : https://geteasycooking.com/

For more recipes check our youtube channel : GetEasyCooking