जब टाइम ना हो तो बनाएं ये थाली 7 मिनट में | Mini Meal | Mini Thali | Zayka Ka Tadka Live

जब टाइम ना हो तो बनाएं ये थाली 7 मिनट में | Mini Meal | Zayka Ka Tadka Live This recipe was made by the lovely moms – Vijay Haldiya, Archana Chakravarthy & Shveta Sheth Mini Meal | Mini Thali Recipe Ingredients FOR TOMATO GOJJU: Oil - 1 tablespoon Mustard seeds/Rai - 1 teaspoon Turmeric powder/Haldi powder - 1/2 teaspoon Green chili/Hari mirch - 3 slit Curry leaves - a few Asafoetida powder/Hing powder - 1/2 teaspoon Tomato/Tamatar - 5 medium size chopped Salt - to taste Roasted coriander seeds & cumin seeds powder - 1/2 to 1 teaspoon Jaggery/Gud - to taste Peanuts/Mungfali powder - 2 to 3 tablespoon Coriander leaves - to garnish FOR PAPAD PARATHA: Chana dal Papad - 1 Onion/Pyaz - 1/2 finely chopped Coriander leaves - a handful chopped Lemon juice - of 1/2 lemon Salt - to taste Red chili powder/Lal mirch powder - to taste Whole coriander seeds/Dhaniya dane - to taste (crushed) Wheat flour dough - to make 1 to 2 paratha Clarified butter/Ghee - as required FOR PANEER PEANUT SALAD: Tomato/Tamatar - 1 finely chopped Onion/Pyaz - 1 finely chopped Cucumber/Kheera - 1/2 piece finely chopped Peanuts/Mungfali - 1/2 cup roasted Cottage Cheese/Paneer cubes - 1/2 to 1 cup Lemon juice - of 1 big lemon Chaat masala - 1 teaspoon Red chili flakes - to taste Honey - 1 tablespoon Black peppercorn powder/Kali mirch powder - 1/2 teaspoon Salt - to taste Red chili powder/Lal mirch powder - to garnish Coriander leaves - to garnish Instructions FOR MAKING TOMATO GOJJU: Heat oil in a wok/kadhai. Add the mustard seeds, turmeric powder, slit green chilies and saute well. Add curry leaves, asafoetida powder, and chopped tomatoes. Mix well and cook for 3 to 4 minutes. Then, add salt to taste, roasted coriander and cumin seed powder, jaggery, and peanut powder. Mix well, cook for 1 minute and garnish with coriander leaves. FOR MAKING PAPAD PARATHA: Take one chana papad, roast it on medium flame directly. Roast it on all the sides evenly. Let it cool down. In a bowl, crush the papad in pieces. Then, put the finely chopped onion, coriander leaves and squeeze juice of half lemon. Remove lemon seeds if any. Add salt to taste, red chili powder, crushed coriander seeds and mix well. Take a medium size portion of the dough and roll to make a small roti. Apply 1 teaspoon ghee on the roti, place the papad filling mixture on it. Fold the roti from all the sides and cover. Roll lightly to make a paratha and if the filling comes out, then press it with finger. Heat a pan, and place the paratha on it. Put ghee on sides and roast on one side. Then, apply ghee on the top of the paratha. Flip and cook it for 1 minute. Flip again and cook on other side. Apply ghee and serve. FOR MAKING PANEER PEANUT SALAD: In a bowl, add finely chopped tomato, onion and cucumber. Then, add roasted peanuts and paneer cubes. For making the salad dressing, take a small bowl. Add lemon juice, chaat masala, red chili flakes, honey, black peppercorn powder, and salt to taste. Now, add this dressing to the salad. Put the coriander leaves and mix well. Sprinkle red chili powder and salt and serve. FOR SERVING THE MINI MEAL Take plate, serve the papad paratha, tomato gojju and paneer peanut salad. The Mini Meal | Mini Thali is ready to be served.