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#chandanindiancooking #kanyabhoj #navratrithali #bhandarewalisabji Bhandare Wali Poori Thali | Complete Festival Meal in 1 Hour 📋 RECIPE 1: BHANDARE WALE KALE CHANE (Temple-Style Black Chickpea Curry) Ingredients: For Soaking: Black Chickpeas (काले चने) - Kale Chane - 1 cup Water (पानी) - Pani - for soaking overnight For Pressure Cooking: Water (पानी) - Pani - 2 cups Cinnamon Stick (दालचीनी) - Dalchini - 1 inch Cloves (लौंग) - Laung - 3-4 Black Cardamom (बड़ी इलायची) - Badi Elaichi - 1 Bay Leaf (तेजपत्ता) - Tej Patta - 1 Star Anise (चक्र फूल) - Chakra Phool - 1 Salt (नमक) - Namak - to taste For Tempering: Oil (तेल) - Tel - 3 tbsp Coriander Seeds (साबुत धनिया) - Sabut Dhania - 1 tsp (crushed) Fennel Seeds (सौंफ) - Saunf - 1 tsp (crushed) Cinnamon (दालचीनी) - Dalchini - 1 inch Bay Leaf (तेजपत्ता) - Tej Patta - 1 Cloves (लौंग) - Laung - 3-4 Ginger (अदरक) - Adrak - 1 inch (chopped) Green Chili (हरी मिर्च) - Hari Mirch - 2-3 Cumin Seeds (जीरा) - Jeera - 1 tsp Asafoetida (हींग) - Hing - pinch For Masala: Coriander Powder (धनिया पाउडर) - Dhania Powder - 2 tsp Turmeric Powder (हल्दी पाउडर) - Haldi Powder - 1/2 tsp Garam Masala (गरम मसाला) - 1 tsp Kashmiri Red Chili Powder (कश्मीरी लाल मिर्च) - Lal Mirch - 1 tsp Salt (नमक) - Namak - to taste Chat Masala (चाट मसाला) - 1/2 tsp (at the end) Procedure: Wash black chickpeas 3-4 times thoroughly Soak in water overnight (8-10 hours) In pressure cooker, add soaked chickpeas with 2 cups water Add cinnamon, cloves, black cardamom, bay leaf, star anise, and salt Pressure cook for 5-6 whistles on medium heat Don't overcook - chickpeas should remain whole Heat oil in kadhai/pan Add crushed coriander seeds and fennel seeds Add cinnamon, bay leaf, cloves, ginger, green chili, cumin seeds, and asafoetida Sauté well until aromatic Add boiled chickpeas (reserve some chickpeas for mashing) Sauté chickpeas for 2-3 minutes Add coriander powder, turmeric powder, garam masala, Kashmiri red chili powder, and salt Mix well and cook for 5 minutes Mash reserved chickpeas and add to curry for thickness Add garam masala and chat masala at the end Garnish with coriander leaves Serve hot 📋 RECIPE 2: BHANDARE WALI ALOO TAMATAR KI SABZI (Temple-Style Potato Tomato Curry) Ingredients: Main Ingredients: Potatoes (आलू) - Aloo - 5-6 medium (boiled) Tomatoes (टमाटर) - Tamatar - 3 large (2 grated, 1 whole) Oil (तेल) - Tel - 3 tbsp For Tempering: Ginger (अदरक) - Adrak - 1 inch (crushed) Green Chili (हरी मिर्च) - Hari Mirch - 3 (crushed) Cumin Seeds (जीरा) - Jeera - 1 tsp Asafoetida (हींग) - Hing - pinch Spices: Turmeric Powder (हल्दी पाउडर) - Haldi Powder - 1 tsp Coriander Powder (धनिया पाउडर) - Dhania Powder - 2 tsp Garam Masala (गरम मसाला) - 1 tsp Kitchen King Masala (किचन किंग मसाला) - 1 tsp Kashmiri Red Chili Powder (कश्मीरी लाल मिर्च) - Lal Mirch - 1.5 tsp Nutmeg Powder (जायफल पाउडर) - Jaiphal Powder - small pinch Salt (नमक) - Namak - to taste Other: Hot Water (गर्म पानी) - Garam Pani - 2-3 cups Coriander Leaves (हरा धनिया) - Dhania Patti - for garnish Procedure: Pressure cook potatoes with little water for 3 whistles Don't open lid immediately - let it cool naturally for better cooking Peel and mash potatoes roughly (keep big chunks like temple-style) Crush ginger and green chilies together Grate 2 tomatoes and keep 1 whole for better color Heat oil in kadhai Add cumin seeds, asafoetida, crushed ginger, and green chili Sauté until aromatic Add grated tomatoes and cook well Add turmeric powder, coriander powder, garam masala, kitchen king masala, Kashmiri red chili powder Add small pinch of nutmeg powder for aroma Cook masala well until oil separates Add mashed potatoes and mix thoroughly Add salt to taste If potatoes are too big, break them with spoon Cover and cook for 5 minutes on medium heat Add hot water (NEVER cold water - this affects taste) Mix well and let it simmer for 10 minutes Garnish with coriander leaves Serve hot with pooris or rice Important Tip: Always add hot water to curry, never cold water. This makes a huge difference in taste! 📋 RECIPE 3: MOONG DAL HALWA (Yellow Lentil Sweet) Ingredients: Main Ingredients: Split Yellow Moong Dal (धुली मूंग दाल) - Dhuli Moong Dal - 1 cup (soaked overnight) Ghee (घी) - 1/2 cup Water (पानी) - Pani - 2 cups Sugar (चीनी) - Cheeni - 1-1.5 cups (or to taste) Dry Fruits: Cashews (काजू) - Kaju - 10-12 Almonds (बादाम) - Badam - 10-12 Raisins (किशमिश) - Kishmish - 2 tbsp For Flavor: Cardamom Powder (इलायची पाउडर) - Elaichi Powder - 1/2 tsp Saffron Strands (केसर) - Kesar - 3-4 strands 📋 RECIPE 4: BHANDARE WALI PHOOLI PHOOLI POORI (Fluffy Fried Bread) Ingredients: Whole Wheat Flour (गेहूं का आटा) - Gehun ka Atta - 3 cups Water (पानी) - Pani - as needed Oil (तेल) - Tel - for deep frying 📋 RECIPE 5: STEAMED RICE (Chawal) Ingredients: Basmati Rice (बासमती चावल) - Basmati Chawal - 1 cup Water (पानी) - Pani - for boiling Salt (नमक) - Namak - to taste