Recipe: Perfect Traditional Gujarati Thali

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My passion for health and nutrition and a natural love Gujarati Recipes – Indian. Gujarati cuisine is that of the state of Gujarat, in western India. The typical Gujarati thali consists of rotli, dal or kadhi, rice, and shaak (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet). You can have Traditional Gujarati Thali using 120 ingredients and 200 steps. Here is how you cook it.

Ingredients of Traditional Gujarati Thali

1. You need of A) For Daal.
2. Prepare 2 cup of yellow pigeon peas (plain).
3. It’s 2 cup of water.
4. Prepare 1 of finely chopped tomato.
5. Prepare 1/2 tsp of ginger chilli paste.
6. It’s 1/2 tsp of mustard seeds and cumin seeds.
7. You need Pinch of Asafoetida.
8. You need 1-2 of dry red chilli.
9. Prepare 5-6 of Curry Leaves.
10. Prepare 1/4 tsp of turmeric powder.
11. You need 1 tsp of red chilli powder.
12. Prepare 1/2 tsp of coriander powder.
13. It’s 1 tbsp of lemon juice.
14. It’s 1/4 tsp of sugar (optional).
15. You need to taste of Salt.
16. Prepare of Oil as require.
17. You need of B) For Curry.
18. Prepare 2 cup of buttermilk.
19. Prepare 1/2 cup of gram flour.
20. You need 1 tbsp of green chili paste.
21. Prepare 1/2 tsp of ginger paste.
22. It’s 1/2 tsp of coriander powder.
23. Prepare 1/4 tsp of cumin seeds.
24. Prepare 2-3 of dry red chilli.
25. Prepare 5-6 of Curry Leaves.
26. Prepare 1 tsp of jaggery.
27. Prepare Pinch of Asafoetida.
28. Prepare 1/2 cup of boiled drum sticks.
29. It’s 1 of bay leaf.
30. You need to taste of Salt.
31. It’s of Oil as require.
32. You need of C) For Rice.
33. You need 1 of and 1/2 cup basmati rice.
34. Prepare to taste of Salt.
35. You need 1/2 tsp of Lemon Juice.
36. It’s 2 Cups of Water.
37. Prepare of D) For Aloo Matar Sabji/Shak (Potato Green peas Sabji).
38. Prepare 2 of Medium sized chopped Potatoes.
39. It’s 1/2 cup of boild green peas.
40. You need 1/2 tsp of ginger galiic paste.
41. Prepare 1/2 tsp of green chili paste.
42. It’s 1/2 tsp of Musterd and cumin seeds.
43. Prepare Pinch of Asafoetida.
44. It’s 1 tsp of red chilli powder.
45. You need 1/4 tsp of turmeric powder.
46. It’s 1 tsp of garam masala powder.
47. Prepare 1/2 tsp of coriander powder.
48. You need 1/4 tsp of kasuri methi.
49. You need to taste of Salt.
50. You need of Water as require.
51. Prepare of Oil as require.
52. Prepare of E) For Grevy Chana Masala Sabji/Shak (Brown chickpeas Gravy Sabji).
53. You need 1 Cup of brown Chickpeas (Soked Overnight).
54. It’s 2 cup of curd.
55. It’s Pinch of Asafoetida.
56. It’s 1/2 tsp of ginger garlic paste.
57. Prepare 1/2 tsp of green chili paste.
58. You need 1 tsp of red chilli powder.
59. Prepare 1/4 tsp of turmeric powder.
60. Prepare 1/2 tsp of coriander powder.
61. It’s 1 tsp of garam masala powder.
62. Prepare 1/2 tsp of kasuri methi.
63. It’s to taste of Salt.
64. It’s of Oil as require.
65. Prepare of Water as require.
66. Prepare of F) Ringna no odo (Brinjal's bharta/ Began Bharta).
67. Prepare 2 of big sized brinjal.
68. You need 1/2 cup of chopped tomato.
69. It’s 1/2 cup of chopped onion.
70. It’s 1/2 tsp of mustard seeds.
71. Prepare Pinch of Asafoetida.
72. Prepare 1/2 tsp of ginger garlic paste.
73. You need 1/2 tsp of green chilli paste.
74. Prepare 1/2 tsp of coriander powder.
75. You need 1 tsp of red chilli powder.
76. Prepare 1/4 tsp of turmeric powder.
77. Prepare 1/2 tsp of Lemon Juice.
78. It’s to taste of Salt.
79. It’s of Oil as require.
80. Prepare of G) For khaman.
81. Prepare of G1) for better.
82. Prepare 1 cup of Gram Flour.
83. Prepare 1 tsp of Lemon juice.
84. It’s 1 tsp of eno.
85. Prepare 3/4 cup of water.
86. Prepare 1/4 cup of yougurt.
87. Prepare 1 tsp of ginger chilli paste.
88. It’s of Oil for greasing.
89. You need to taste of Salt.
90. It’s of G2) for tempering.
91. You need of Oil as require.
92. Prepare 1/2 tsp of mustered seeds.
93. You need 1/2 tsp of sasme seeds.
94. Prepare 8-10 of Curry Leaves.
95. Prepare 1-2 of green chillies (rings).
96. Prepare 1 tbsp of sugar.
97. You need Pinch of Asafoetida.
98. Prepare 1/3 cup of warer.
99. It’s of H) Gulab Jamun.
100. Prepare of H1) For jamun.
101. You need 1 cup of Milk powder.
102. You need 1/4 cup of all purpose flour.
103. Prepare Pinch of salt.
104. You need 1/4 tsp of baking powder.
105. Prepare 1 tbsp of ghee.
106. It’s 2 tbsp of curd.
107. You need of Water as require.
108. It’s of Oil for fry.
109. Prepare of H2) For sugar syrap.
110. Prepare 2 cup of water.
111. You need 1 1/2 cup of Sugar.
112. Prepare Pinch of saffron.
113. You need 1/4 tsp of Cardamom Powder.
114. Prepare of I) For Bajra rotla.
115. Prepare of Ghee for grease.
116. It’s of Water as require.
117. It’s 2 cup of bajra flour (milet).
118. Prepare of J) for jaggery ghee.
119. It’s 1 tbsp of jaggery.
120. You need 3 tbsp of ghee.

Gujarati Thali is basically a concept with the objective to present that real and traditional taste of Gujarati food. To fulfill its objective this Gujarati Thali contains all the main dishes of Gujarati food. Gujarati Thali is a complete balanced diet. So if you are looking for a healthier option, then its the best option.

Traditional Gujarati Thali step by step

1. A) For Daal.
2. Take a bowl..
3. Wash Yellow pigeon peas 2-3 times with water..
4. Now sock the peas for half hour..
5. After that take a pressure cooker..
6. Add socked peas into it and add 2 cups of water..
7. Close the pressure cooker and place it on stove..
8. Cook it until 3 whistles..
9. After that turn off the gas..
10. Let the pressure cooker cool down..
11. Take the cooked peas in to one bowl..
12. And mesh it properly or blend it..
13. Now take a pan..
14. Add oil..
15. Add mustard seeds and cumin seeds..
16. Let pop up the seeds..
17. After that add pinch of asafoetida..
18. Add ginger chilli paste..
19. Also add tomato and mix it well
    ..
20. Cook it for two minutes..
21. Now add salt, red chilli powder, turmeric powder and coriander powder..
22. Mix it well..
23. Add cooked peas and combine it well..
24. Add water if require..
25. Cook it for 5 minutes..
26. Now add lemon juice and sugar..
27. Mix it well..
28. Cook it for 2 minutes again..
29. Now take a tadka pan..
30. Add oil..
31. Add red chilli and Curry leaves..
32. Cook until red chilli changes the color..
33. Pour the oil on daal..
34. Daal is ready..
35. Keep it aside..
36. B) For Curry.
37. Take a bowl..
38. Add buttermilk..
39. Also add gram flour..
40. Mix it well..
41. Make sure there will be no lumbs..
42. Now heat some oil in pan..
43. Add cumin seeds..
44. Let them pop..
45. Now add pinch of asafoetida..
46. Also add Curry leaves, bay leaf and red chilli..
47. Let red chilli changes the color..
48. After that add green chili and ginger paste..
49. Saute it well..
50. Now add buttermilk and Gram flour mixture..
51. Cook it for two minutes..
52. Add coriander powder, salt and mix it well..
53. Add drum sticks..
54. Also add jaggery and combine it well..
55. Cook it for 5 minutes..
56. Turn off The flame..
57. Keep it aside..
58. C) For rice.
59. Take a bowl..
60. Add rice into it..
61. Wash it 2-3 times with water..
62. After that sock it for 20 minutes..
63. Meanwhile take a pan and add two cups water..
64. Let the boil water until rice socked down..
65. After that add socked rice into it..
66. Add salt and lemon juice..
67. Cook it for 10-15 minutes..
68. After that take it in one bowl..
69. Keep it aside..
70. D) For Aloo Matar Sabji/Shak (Potato Green peas Sabji).
71. Take a pan..
72. Heat some oil..
73. Add Cumin and mustard seeds..
74. Let them pop..
75. After that add pinch of asafoetida..
76. Add Ginger garlic paste and green chilli paste..
77. Saute well..
78. Now add Potatoes..
79. Saute it for 5 minutes..
80. After that add red chilli powder, turmeric powder, coriander powder, salt and garam masala powder..
81. Mix it well..
82. Also add boiled green peas..
83. Add little water and mix it well..
84. Cover the pan..
85. Cook it for 10 minutes..
86. Add kasuri methi and cook it for 1-2 minutes..
87. After that turn off the flame..
88. Take the Sabji in one bowl and keep it aside..
89. E) For Grevy Chana Masala Sabji/Shak (Brown chickpeas Gravy Sabji).
90. Take a pressure cooker..
91. Add two cups water and socked brown chickpeas..
92. Cook until 3-4 whistles..
93. Now take a pan..
94. Heat some oil..
95. Add pinch of asafoetida..
96. Also add Ginger garlic paste and green chilli paste..
97. Saute well..
98. Add red chilli powder, coriander powder, turmeric powder, salt and garam masala powder..
99. Saute well..
100. Now add curd..
101. Mix it well..
102. Add little water..
103. Cook it for 5 minutes..
104. After that add Cooked chickpeas..
105. Also add kasuri methi..
106. Mix it well..
107. Cover the pan..
108. Cook it for 8-10 minutes..
109. Take it in one bowl and keep it aside..
110. F) Ringna no odo (Brinjal's bharta/ Began Bharta).
111. Take brinjal and using knife make some random cuts..
112. Greece oil..
113. And on barbeque stand cook it until skin black..
114. Let it cool down..
115. After that peel off the skin..
116. Now mashed it well using knife..
117. Heat some oil in pan..
118. Add mustard seeds and let them pop up..
119. Add pinch of asafoetida..
120. Add ginger garlic and green chilli paste..
121. Saute well..
122. Add onions and cook until it becomes pink..
123. Now add tomatoes..
124. Saute well..
125. Cook it for two minutes..
126. Add red chilli powder, turmeric powder, coriander powder and salt..
127. Saute well..
128. Add the mashed brinjal..
129. Mix it well..
130. Add lemon juice and cook it for 5-8 minutes..
131. Turn off the flame..
132. Take it in one bowl..
133. And keep it aside..
134. G) for Khaman.
135. Take a bowl..
136. Add gram flour, lemon juice, eno, curd, salt, Ginger chilli paste and yougart..
137. Make a smooth batter..
138. Make sure there will be no lumps..
139. Now take a dhokla maker and pour the water and half lemon slice into it..
140. Pre heat it for 5-8 minutes..
141. And pour the batter..
142. Place it in steamer for 10-15 minutes..
143. After that check it with the help of knife..
144. If knife comes our clean then Khaman is totally cook otherwise again cook it for 5 minutes..
145. After taking out the plate let it cool down..
146. Now take a tempering pan..
147. Add oil and musterd seeds..
148. Let musterd seeds crackle..
149. After that add pinch of asafoetida..
150. Add Curry leaves, sesame seeds, Green chilies..
151. Saute it well..
152. Now add sugar and water..
153. Let sugar dissolve into mixture..
154. Boil it for 3-4 minutes..
155. After that turn off The flame..
156. Now pour the mixture on Khaman plate..
157. Cut the Khaman into squre pieces..
158. H) Ghee Jaggery.
159. Take a small bowl..
160. Add melted ghee..
161. Also add jaggery..
162. Let them cool down and keep it aside..
163. I) for gulab jamun.
164. Take a pan..
165. Add water and sugar..
166. Cook until stir consistency..
167. Add saffron and cardamom powder..
168. Mix it well..
169. There should be no thread formation in sugar syrap..
170. Turn off the flame and keep aside..
171. Now take a bowl..
172. Add milk powder, all purpose flour, salt, baking powder, curd and water as require..
173. Kneed a dough..
174. Make small balls from it..
175. Now heat oil in a frying pan..
176. After hearing oil fry the jamun..
177. Fry it until golden brown..
178. Take it in one palte..
179. Let balls cool down..
180. After that add balls into sugar syrap..
181. Gulab Jamun is ready..
182. J) For Rotla.
183. Take a bowl..
184. Add water and dissolve salt into it..
185. Add Millet Flour..
186. Kneed a dough..
187. Kneed it for 5 minutes..
188. Now on chopping bored take the dough..
189. Using hand make the Rotla..
190. Flatten the dough..
191. Sock the hand in water if require..
192. Now heat the earthen tawa..
193. Place the Rotla on it..
194. Cook it completely both sides..
195. Pour the ghee on it and Grease it well..
196. Keep aside..
197. Now take a place and place all the items in to it..
198. Serve hot..
199. Traditional gujrati thali is ready to be serve..
200. Enjoy..

Gordhan Thali is a true representative of great Gujarati food and tradition. There are a number of Gujarati restaurants such as Suruchi, Rajdhani Thali Restaurant, Gujarat Bhawan. 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. But you'll find that all items are prepared in traditional Gujarati style.

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