Gujarati Thali Platter

Name: Gujarati Thali Platter
Cuisine: Indian
Ingredients: For Custard Apple Basundi(6persons); 1 kg Milk; 1/2 cup Amul Mithai Mate; 1/2 cup Sugar; 1 cup Custard Apple Pulp; 1/2 tsp Cardamom powder; as needed Pista Flakes for Garnish; For Tindi (Ivy gourd)Subzi(8 persons); 1/2 kg Tindi(Ivy gourd); 1/4 cup grated Fresh Coconut; 2 tbsp Sugar; 1 Lemon juice; to taste Salt; For Tempering; 2 tbsp Oil; 1 tsp Mustard Seeds; 1 tsp Cummin Seeds; as needed Curry leaves; 2 tbsp Green Chillies Ginger paste; For Cucumber Flavour Curd Rice(8 persons); 2 Cup cooked Basmati Rice; 1 Cucumber grated; 2 Green Chillies slit into half; 1 grated Ginger; as needed Curry leaves; to taste Salt; as needed Chopped fresh Coriander leaves; as needed Pomegranate pods for Garnish

Jasmin Motta _ #BeingMotta @cook_12567865

#Family
#During Our Family get together we relish such Lunch platter.. presenting one of our such gathering platter.
#Custard Apple Basundi,Mango Juice, Stuffed Chillis Bhajiyas, Brinjal Potato Sambhariya,Tindi Subzi, Stuffed Karela (Bitter gourd)veg,Raw Banana subzi,Puris, Cucumber flavoured Curd Rice, pickles.

Jasmin Motta _ #BeingMotta @cook_12567865

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Ingredients

For Custard Apple Basundi(6persons)
1 kgMilk
1/2 cupAmul Mithai Mate
1/2 cupSugar
1 cupCustard Apple Pulp
1/2 tspCardamom powder
as neededPista Flakes for Garnish
For Tindi (Ivy gourd)Subzi(8 persons)
1/2 kgTindi(Ivy gourd)
1/4 cupgrated Fresh Coconut
2 tbspSugar
1Lemon juice
to tasteSalt
For Tempering
2 tbspOil
1 tspMustard Seeds
1 tspCummin Seeds
as neededCurry leaves
2 tbspGreen Chillies Ginger paste
For Cucumber Flavour Curd Rice(8 persons)
2Cup cooked Basmati Rice
1 Cucumber grated
2Green Chillies slit into half
1grated Ginger
as needed Curry leaves
to tasteSalt
as neededChopped fresh Coriander leaves
as neededPomegranate pods for Garnish

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Steps

1

For PREPARATION of Custard Apple Basundi.
2

In steel vessel add milk.&keep on medium flame.to boil.After one boil add mithai mate and mix well stirring constantly for 20-25mins till it thickens.Add sugar and mix well.Cool at room temperature.
3

Refrigerate prepared basundi.. overnight.Add Custard Apple Pulp at time of serving.(From 400gm Custard Apple Fruit..you will get 1 cup of deseeded Custard Apple Pulp.)
4

Garnish with cardamoms powder and Pistachio flakes.Serve& Relish chilled Custard Apple Basundi.
5

PREPARATION of Tindi(Ivy Gourd) Subzi
6

Wash and pat dry Tindi...cut into semi thick long slices.
7

In Microwave..cook cut tindi with 1/2cup of water for 6-8mins on Medium temperature.(70-80).In a non stick pan add &heat oil, Spluttter mustard seeds,Cummin seeds,add turmeric powder, green chillies ginger paste, saute,add cooked tindi,salt,sugar,lemon juice, grated coconut,add 1/8cupof water.mix well.Cook for 2 minutes.Serve hot Garnishing with chopped coriander leaves.
8

Preparation of Cucumber Flavour Curd Rice(To be prepared beforehand)
9

Cool cooked Basmati rice at room temperature.Add grated cucumber, tempering,and whisk cool curd,salt to taste.Mix well.Keep Refrigerated for 4-5hours.Serve & Relish Cucumber Flavoured Curd Rice Garnishing with chopped coriander leaves and pomegranate pods.
10

For Raw Banana subzi..Boiled raw Banana..peel and cut into cubes.In non stick pan add tempering of oil,urad dal, mustard-cummin seeds,hing curry leaves, turmeric powder, green chillies ginger paste,..add cubed boiled Raw banana pieces,add salt,sugar,lemon juice.Mix well. Garnish with chopped coriander leaves.
11

For Making Stuffed Karela(Bitter gourd..small variety) Subzi...Wash,peel,slit in half lengthwise..deseed them..saddle salt and mix well.keep for half an hour. nowadd one glass of water and squeeze between palm of hand to remove water(bitter taste) from slit Karelas.Stuffed with besan filling.Steam them in cooker.Do tempering.of oil mustard cummin seeds, sesame seeds..Serve Hot.
12

For Stuffing..(in Bitter gourd/Karela).mix roasted gram flour,grated coconut,coarse peanut powder,salt, turmeric powder,red chilli powder,dhania jeera powder,sugar,lemon juice.
13

Thaw Frozen Mango juice.. before Serving.
14

ForBrinjal Potato Sambhariya.& Stuffed Chillis Bhajiyas...refer to recipes shared.. before.
15

Serve & Relish This Lunch Platter with Hot Wheat Puris.