Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, traditional gujarati thali. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Traditional Gujarati Thali is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Traditional Gujarati Thali is something that I’ve loved my whole life. They’re fine and they look fantastic.
Traditionally a Gujarati thali comprise of rotli, kadhi or dal, rice, and shaak/sabzi. Traditional mixes of different spices used in preparing different Gujarati items are considered to expedite digestion. Gujarati Thali is basically a concept with the objective to present that real and traditional taste of Gujarati food.
To begin with this particular recipe, we must prepare a few components. You can cook traditional gujarati thali using 120 ingredients and 200 steps. Here is how you can achieve that.
The ingredients needed to make Traditional Gujarati Thali:
- Take A) For Daal
- Get 2 cup yellow pigeon peas (plain)
- Take 2 cup water
- Prepare 1 finely chopped tomato
- Take 1/2 tsp ginger chilli paste
- Prepare 1/2 tsp mustard seeds and cumin seeds
- Take Pinch Asafoetida
- Make ready 1-2 dry red chilli
- Make ready 5-6 Curry Leaves
- Prepare 1/4 tsp turmeric powder
- Get 1 tsp red chilli powder
- Get 1/2 tsp coriander powder
- Take 1 tbsp lemon juice
- Get 1/4 tsp sugar (optional)
- Get to taste Salt
- Make ready Oil as require
- Take B) For Curry
- Take 2 cup buttermilk
- Get 1/2 cup gram flour
- Take 1 tbsp green chili paste
- Make ready 1/2 tsp ginger paste
- Get 1/2 tsp coriander powder
- Prepare 1/4 tsp cumin seeds
- Get 2-3 dry red chilli
- Take 5-6 Curry Leaves
- Take 1 tsp jaggery
- Make ready Pinch Asafoetida
- Take 1/2 cup boiled drum sticks
- Make ready 1 bay leaf
- Get to taste Salt
- Prepare Oil as require
- Prepare C) For Rice
- Take 1 and 1/2 cup basmati rice
- Get to taste Salt
- Prepare 1/2 tsp Lemon Juice
- Make ready 2 Cups Water
- Get D) For Aloo Matar Sabji/Shak (Potato Green peas Sabji)
- Make ready 2 Medium sized chopped Potatoes
- Prepare 1/2 cup boild green peas
- Take 1/2 tsp ginger galiic paste
- Make ready 1/2 tsp green chili paste
- Get 1/2 tsp Musterd and cumin seeds
- Make ready Pinch Asafoetida
- Take 1 tsp red chilli powder
- Make ready 1/4 tsp turmeric powder
- Make ready 1 tsp garam masala powder
- Make ready 1/2 tsp coriander powder
- Make ready 1/4 tsp kasuri methi
- Make ready to taste Salt
- Prepare Water as require
- Prepare Oil as require
- Get E) For Grevy Chana Masala Sabji/Shak (Brown chickpeas Gravy Sabji)
- Get 1 Cup brown Chickpeas (Soked Overnight)
- Prepare 2 cup curd
- Make ready Pinch Asafoetida
- Get 1/2 tsp ginger garlic paste
- Get 1/2 tsp green chili paste
- Get 1 tsp red chilli powder
- Make ready 1/4 tsp turmeric powder
- Make ready 1/2 tsp coriander powder
- Take 1 tsp garam masala powder
- Prepare 1/2 tsp kasuri methi
- Get to taste Salt
- Take Oil as require
- Prepare Water as require
- Take F) Ringna no odo (Brinjal's bharta/ Began Bharta)
- Take 2 big sized brinjal
- Make ready 1/2 cup chopped tomato
- Prepare 1/2 cup chopped onion
- Get 1/2 tsp mustard seeds
- Make ready Pinch Asafoetida
- Get 1/2 tsp ginger garlic paste
- Prepare 1/2 tsp green chilli paste
- Make ready 1/2 tsp coriander powder
- Take 1 tsp red chilli powder
- Take 1/4 tsp turmeric powder
- Get 1/2 tsp Lemon Juice
- Prepare to taste Salt
- Make ready Oil as require
- Get G) For khaman
- Prepare G1) for better
- Take 1 cup Gram Flour
- Get 1 tsp Lemon juice
- Get 1 tsp eno
- Get 3/4 cup water
- Make ready 1/4 cup yougurt
- Make ready 1 tsp ginger chilli paste
- Prepare Oil for greasing
- Prepare to taste Salt
- Make ready G2) for tempering
- Make ready Oil as require
- Prepare 1/2 tsp mustered seeds
- Get 1/2 tsp sasme seeds
- Make ready 8-10 Curry Leaves
- Get 1-2 green chillies (rings)
- Make ready 1 tbsp sugar
- Get Pinch Asafoetida
- Take 1/3 cup warer
- Prepare H) Gulab Jamun
- Prepare H1) For jamun
- Take 1 cup Milk powder
- Take 1/4 cup all purpose flour
- Take Pinch salt
- Take 1/4 tsp baking powder
- Make ready 1 tbsp ghee
- Make ready 2 tbsp curd
- Get Water as require
- Take Oil for fry
- Get H2) For sugar syrap
- Prepare 2 cup water
- Make ready 1 1/2 cup Sugar
- Make ready Pinch saffron
- Get 1/4 tsp Cardamom Powder
- Prepare I) For Bajra rotla
- Make ready Ghee for grease
- Get Water as require
- Take 2 cup bajra flour (milet)
- Prepare J) for jaggery ghee
- Make ready 1 tbsp jaggery
- Make ready 3 tbsp ghee
A traditional Gujarati thali is an all-vegetarian feast (it doesnt contain eggs either). Most of the dishes of the thali are sweet and jaggery is commonly used an an alternative to sugar. The popular dish in the Gujarati thali at this place are the bengan theplas, farsan and daal. It is a general rotation of sabji, or daal.
Instructions to make Traditional Gujarati Thali:
- A) For Daal
- Take a bowl.
- Wash Yellow pigeon peas 2-3 times with water.
- Now sock the peas for half hour.
- After that take a pressure cooker.
- Add socked peas into it and add 2 cups of water.
- Close the pressure cooker and place it on stove.
- Cook it until 3 whistles.
- After that turn off the gas.
- Let the pressure cooker cool down.
- Take the cooked peas in to one bowl.
- And mesh it properly or blend it.
- Now take a pan.
- Add oil.
- Add mustard seeds and cumin seeds.
- Let pop up the seeds.
- After that add pinch of asafoetida.
- Add ginger chilli paste.
- Also add tomato and mix it well.
- Cook it for two minutes.
- Now add salt, red chilli powder, turmeric powder and coriander powder.
- Mix it well.
- Add cooked peas and combine it well.
- Add water if require.
- Cook it for 5 minutes.
- Now add lemon juice and sugar.
- Mix it well.
- Cook it for 2 minutes again.
- Now take a tadka pan.
- Add oil.
- Add red chilli and Curry leaves.
- Cook until red chilli changes the color.
- Pour the oil on daal.
- Daal is ready.
- Keep it aside.
- B) For Curry
- Take a bowl.
- Add buttermilk.
- Also add gram flour.
- Mix it well.
- Make sure there will be no lumbs.
- Now heat some oil in pan.
- Add cumin seeds.
- Let them pop.
- Now add pinch of asafoetida.
- Also add Curry leaves, bay leaf and red chilli.
- Let red chilli changes the color.
- After that add green chili and ginger paste.
- Saute it well.
- Now add buttermilk and Gram flour mixture.
- Cook it for two minutes.
- Add coriander powder, salt and mix it well.
- Add drum sticks.
- Also add jaggery and combine it well.
- Cook it for 5 minutes.
- Turn off The flame.
- Keep it aside.
- C) For rice
- Take a bowl.
- Add rice into it.
- Wash it 2-3 times with water.
- After that sock it for 20 minutes.
- Meanwhile take a pan and add two cups water.
- Let the boil water until rice socked down.
- After that add socked rice into it.
- Add salt and lemon juice.
- Cook it for 10-15 minutes.
- After that take it in one bowl.
- Keep it aside.
- D) For Aloo Matar Sabji/Shak (Potato Green peas Sabji)
- Take a pan.
- Heat some oil.
- Add Cumin and mustard seeds.
- Let them pop.
- After that add pinch of asafoetida.
- Add Ginger garlic paste and green chilli paste.
- Saute well.
- Now add Potatoes.
- Saute it for 5 minutes.
- After that add red chilli powder, turmeric powder, coriander powder, salt and garam masala powder.
- Mix it well.
- Also add boiled green peas.
- Add little water and mix it well.
- Cover the pan.
- Cook it for 10 minutes.
- Add kasuri methi and cook it for 1-2 minutes.
- After that turn off the flame.
- Take the Sabji in one bowl and keep it aside.
- E) For Grevy Chana Masala Sabji/Shak (Brown chickpeas Gravy Sabji)
- Take a pressure cooker.
- Add two cups water and socked brown chickpeas.
- Cook until 3-4 whistles.
- Now take a pan.
- Heat some oil.
- Add pinch of asafoetida.
- Also add Ginger garlic paste and green chilli paste.
- Saute well.
- Add red chilli powder, coriander powder, turmeric powder, salt and garam masala powder.
- Saute well.
- Now add curd.
- Mix it well.
- Add little water.
- Cook it for 5 minutes.
- After that add Cooked chickpeas.
- Also add kasuri methi.
- Mix it well.
- Cover the pan.
- Cook it for 8-10 minutes.
- Take it in one bowl and keep it aside.
- F) Ringna no odo (Brinjal's bharta/ Began Bharta)
- Take brinjal and using knife make some random cuts.
- Greece oil.
- And on barbeque stand cook it until skin black.
- Let it cool down.
- After that peel off the skin.
- Now mashed it well using knife.
- Heat some oil in pan.
- Add mustard seeds and let them pop up.
- Add pinch of asafoetida.
- Add ginger garlic and green chilli paste.
- Saute well.
- Add onions and cook until it becomes pink.
- Now add tomatoes.
- Saute well.
- Cook it for two minutes.
- Add red chilli powder, turmeric powder, coriander powder and salt.
- Saute well.
- Add the mashed brinjal.
- Mix it well.
- Add lemon juice and cook it for 5-8 minutes.
- Turn off the flame.
- Take it in one bowl.
- And keep it aside.
- G) for Khaman
- Take a bowl.
- Add gram flour, lemon juice, eno, curd, salt, Ginger chilli paste and yougart.
- Make a smooth batter.
- Make sure there will be no lumps.
- Now take a dhokla maker and pour the water and half lemon slice into it.
- Pre heat it for 5-8 minutes.
- And pour the batter.
- Place it in steamer for 10-15 minutes.
- After that check it with the help of knife.
- If knife comes our clean then Khaman is totally cook otherwise again cook it for 5 minutes.
- After taking out the plate let it cool down.
- Now take a tempering pan.
- Add oil and musterd seeds.
- Let musterd seeds crackle.
- After that add pinch of asafoetida.
- Add Curry leaves, sesame seeds, Green chilies.
- Saute it well.
- Now add sugar and water.
- Let sugar dissolve into mixture.
- Boil it for 3-4 minutes.
- After that turn off The flame.
- Now pour the mixture on Khaman plate.
- Cut the Khaman into squre pieces.
- H) Ghee Jaggery
- Take a small bowl.
- Add melted ghee.
- Also add jaggery.
- Let them cool down and keep it aside.
- I) for gulab jamun
- Take a pan.
- Add water and sugar.
- Cook until stir consistency.
- Add saffron and cardamom powder.
- Mix it well.
- There should be no thread formation in sugar syrap.
- Turn off the flame and keep aside.
- Now take a bowl.
- Add milk powder, all purpose flour, salt, baking powder, curd and water as require.
- Kneed a dough.
- Make small balls from it.
- Now heat oil in a frying pan.
- After hearing oil fry the jamun.
- Fry it until golden brown.
- Take it in one palte.
- Let balls cool down.
- After that add balls into sugar syrap.
- Gulab Jamun is ready.
- J) For Rotla
- Take a bowl.
- Add water and dissolve salt into it.
- Add Millet Flour.
- Kneed a dough.
- Kneed it for 5 minutes.
- Now on chopping bored take the dough.
- Using hand make the Rotla.
- Flatten the dough.
- Sock the hand in water if require.
- Now heat the earthen tawa.
- Place the Rotla on it.
- Cook it completely both sides.
- Pour the ghee on it and Grease it well.
- Keep aside.
- Now take a place and place all the items in to it.
- Serve hot.
- Traditional gujrati thali is ready to be serve.
- Enjoy.
But you'll find that all items are prepared in traditional Gujarati style. The traditional Gujarati thali that has been satiating our cravings for the authentic taste of Gujarati food i. Virginia Woolf once said, "One cannot think well, love well, sleep well. Highlights Traditional Indian lunch served to you in a private home Thali, a platter-style meal of different dishes & flavors After whetting your appetite, sit down to a vegetarian lunch served on silver Thali. The traditional Gujarati thali mostly encompasses rotli, dal or kadhi, sabzi also known as shaak and rice.
So that’s going to wrap it up with this special food traditional gujarati thali recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!