Gujarati Thali - Bajara Rotlo - Lasooni Aloo Sabzi - Khichdi - Kadhi (Dinner)

Name: Gujarati Thali - Bajara Rotlo - Lasooni Aloo Sabzi - Khichdi - Kadhi (Dinner)
Total time: 2700 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Bajara flour; 1/4 cup besan; 1/2 cup curd for kadhi; 1/2 cup curd for buttermilk; 3 boiled potatoes; 1/2 cup moong green dal; 1/2 cup surati vada colum rice; 2 tsp garlic red chutney; 2 roasted papad; 2 tsp red chilli pickle; 4 green onion bulbs; 3 pieces jaggery; Ghee as required; Salt to taste; Water as required; 1 tsp hing; 1 tsp turmeric powder; 2 tsp red chilli powder; 1 tsp roasted jeera coriander powder; 1 tsp jeera; 1 stick cinnamon; 2 cloves; 4 curry leaves; 2 tsp chopped coriander; 1 chopped green chilli; 1 tsp chopped ginger; 2 tsp oil

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

#ChefFeb #Week1 #Dinner
#GujaratiThali #WinterSpecialDinner
#BajaraRotlo #LasooniAlooSabzi
#Khichdi #Kadhi #Buttermilk #Chhass
#Papad #RedChilliPickle #GarlicChutney #GreenOnion #Jaggery #Ghee
#VillageDinner #FarmersDinner #Healthydinner #GujaratiDinner
#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLove
#Cookpad #Cookpadindia #Cookpadenglish #Cooksnap
This is a very popular dinner thali in Gujaratis. It is also farmers' and villagers' choices. It is a very simple but nutritious as well as delicious winter thali. Side dishes of masala buttermilk, roasted papad, red chilli pickle, garlic chutney, onions, jaggery, and ghee enhance the taste of a perfect balance of a satisfying dinner.

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

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Ingredients

30 minutes, prep time15 minutes

2 servings

1 cupBajara flour
1/4 cupbesan
1/2 cupcurd for kadhi
1/2 cupcurd for buttermilk
3boiled potatoes
1/2 cupmoong green dal
1/2 cupsurati vada colum rice
2 tspgarlic red chutney
2roasted papad
2 tspred chilli pickle
4green onion bulbs
3 piecesjaggery
Ghee as required
Salt to taste
Water as required
1 tsphing
1 tspturmeric powder
2 tspred chilli powder
1 tsproasted jeera coriander powder
1 tspjeera
1 stickcinnamon
2cloves
4curry leaves
2 tspchopped coriander
1chopped green chilli
1 tspchopped ginger
2 tspoil

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Steps

30 minutes, prep time15 minutes

1

Moong dal Rice Khichdi ---
Soak mixed dal and rice together in water for 15 minutes. Then add hing, turmeric powder, and salt to taste. Cook in pressure cooker till 4 whistles blows. Let cool completely. Stir well khichdi and add ghee as required at the time of serving.
2

Lasooni Aloo Sabzi ---
Boil potatoes. Take a pan, add oil, jeera, and garlic red chilli powder chutney. Saute for a while. Add water as required. When water boils, add turmeric powder, red chilli powder, jeera coriander powder, and salt to taste. Now add roughly mashed boiled potatoes. Mix well. Cook for 2 minutes. Turn off gas. Garnish with chopped coriander.
3

Kadhi ---
Take besan and curd in a vessel. Whisk properly. Add water as required for kadhi. Take a pan. Add ghee, jeera, cinnamon, cloves, green chilli, ginger, and curry leaves. Saute it. Add kadhi mixture, stir constantly to avoid curdling curd. Boil starts, add salt and jaggery to taste. Cook for 3 more minutes. Turn off gas. Sprinkle some chopped coriander when served.
4

Bajara Rotlo -
Take a bowl, add bajara flour, and add salt. Knead a dough by using water gradually. Heat a tawa on slow to medium flame. Make bajara rotlo by tapping on rolling board, or platform, or in two palms of hands. Roast both sides of it on tawa. It will blow. Apply ghee to enhance its taste. Ready to serve.
5

Serving Thali --
Make chhass - buttermilk from the rest of the curd and water as needed by churning or blending. Add salt and roasted jeera powder to enhance the taste. Full gujarati thali is ready. Serve hot and delicious dinner with the side dish of roasted papad, red chilli pickle, garlic chutney, spring onion bulbs, and chhass.

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Manisha Sampat @PURE_VEG_TREASURE

on January 20, 2025 10:58

Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐