Traditional Gujarati Thali

Name: Traditional Gujarati Thali
Total time: 18000 s
Yield: 4 people
Cuisine: Indian
Ingredients: 2 cup yellow pigeon peas (plain); 2 cup water; 1 finely chopped tomato; 1/2 tsp ginger chilli paste; 1/2 tsp mustard seeds and cumin seeds; Pinch Asafoetida; 1-2 dry red chilli; 5-6 Curry Leaves; 1/4 tsp turmeric powder; 1 tsp red chilli powder; 1/2 tsp coriander powder; 1 tbsp lemon juice; 1/4 tsp sugar (optional); to taste Salt; Oil as require; 2 cup buttermilk; 1/2 cup gram flour; 1 tbsp green chili paste; 1/2 tsp ginger paste; 1/2 tsp coriander powder; 1/4 tsp cumin seeds; 2-3 dry red chilli; 5-6 Curry Leaves; 1 tsp jaggery; Pinch Asafoetida; 1/2 cup boiled drum sticks; 1 bay leaf; to taste Salt; Oil as require; 1 and 1/2 cup basmati rice

Anjali Kataria Paradva @anjalee_12

#traditional
The Typical Gujarati Thali consists of rotli, rotla, dal or kadhi, rice, sweet, shaak/sabzi, salad, pickles, Snacks and Curd/buttermilk. I have utilized my weekend to make this perfect Gujarati thali. And also I am Gujarati and I love to cook Gujarati food. Here I am sharing the recipe of typical gujarati thali which includes Daal, Kadhi, Sabji (Gravy chana sabji, Aloo matar sabji, Odo from brinjal) Gulab Jamun, Khaman, Ghee Gud, Rotla, Rice and pickle.

Anjali Kataria Paradva @anjalee_12

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Ingredients

2.5 hours

4 people

A) For Daal
2 cupyellow pigeon peas (plain)
2 cupwater
1finely chopped tomato
1/2 tspginger chilli paste
1/2 tspmustard seeds and cumin seeds
PinchAsafoetida
1-2dry red chilli
5-6Curry Leaves
1/4 tspturmeric powder
1 tspred chilli powder
1/2 tspcoriander powder
1 tbsplemon juice
1/4 tspsugar (optional)
to tasteSalt
Oil as require
B) For Curry
2 cupbuttermilk
1/2 cupgram flour
1 tbspgreen chili paste
1/2 tspginger paste
1/2 tspcoriander powder
1/4 tspcumin seeds
2-3dry red chilli
5-6Curry Leaves
1 tspjaggery
PinchAsafoetida
1/2 cupboiled drum sticks
1bay leaf
to tasteSalt
Oil as require
C) For Rice
1and 1/2 cup basmati rice
to tasteSalt
1/2 tspLemon Juice
2 CupsWater
D) For Aloo Matar Sabji(Potato Green peas Sabji)
2Medium sized chopped Potatoes
1/2 cupboild green peas
1/2 tspginger galiic paste
1/2 tspgreen chili paste
1/2 tspMusterd and cumin seeds
PinchAsafoetida
1 tspred chilli powder
1/4 tspturmeric powder
1 tspgaram masala powder
1/2 tspcoriander powder
1/4 tspkasuri methi
to tasteSalt
Water as require
Oil as require
E) For Grevy Chana Masala Sabji (Brown chickpeas Gravy Sabji)
1 Cupbrown Chickpeas (Soked Overnight)
2 cupcurd
PinchAsafoetida
1/2 tspginger garlic paste
1/2 tspgreen chili paste
1 tspred chilli powder
1/4 tspturmeric powder
1/2 tspcoriander powder
1 tspgaram masala powder
1/2 tspkasuri methi
to tasteSalt
Oil as require
Water as require
F) Ringna no odo (Brinjal's bharta/ Began Bharta)
2big sized brinjal
1/2 cupchopped tomato
1/2 cupchopped onion
1/2 tspmustard seeds
PinchAsafoetida
1/2 tspginger garlic paste
1/2 tspgreen chilli paste
1/2 tspcoriander powder
1 tspred chilli powder
1/4 tspturmeric powder
1/2 tspLemon Juice
to tasteSalt
Oil as require
G) For khaman
G1) for better
1 cupGram Flour
1 tspLemon juice
1 tspeno
3/4 cupwater
1/4 cupyougurt
1 tspginger chilli paste
Oil for greasing
to tasteSalt
G2) for tempering
Oil as require
1/2 tspmustered seeds
1/2 tspsasme seeds
8-10Curry Leaves
1-2green chillies (rings)
1 tbspsugar
PinchAsafoetida
1/3 cupwarer
H) Gulab Jamun
H1) For jamun
1 cupMilk powder
1/4 cupall purpose flour
Pinchsalt
1/4 tspbaking powder
1 tbspghee
2 tbspcurd
Water as require
Oil for fry
H2) For sugar syrap
2 cupwater
1 1/2 cupSugar
Pinchsaffron
1/4 tspCardamom Powder
I) For Bajra rotla
Ghee for grease
Water as require
2 cupbajra flour (milet)
J) for jaggery ghee
1 tbspjaggery
3 tbspghee

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Steps

2.5 hours

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.
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Cook it until 3 whistles.
9

After that turn off the gas.
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Let the pressure cooker cool down.
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Take the cooked peas in to one bowl.
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And mesh it properly or blend it.
13

Now take a pan.
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Add oil.
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Add mustard seeds and cumin seeds.
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Let pop up the seeds.
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After that add pinch of asafoetida.
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Add ginger chilli paste.
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Also add tomato and mix it well.
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Cook it for two minutes.
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Now add salt, red chilli powder, turmeric powder and coriander powder.
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Mix it well.
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Add cooked peas and combine it well.
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Add water if require.
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Cook it for 5 minutes.
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Now add lemon juice and sugar.
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Cook it for 2 minutes again.
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Now take a tadka pan.
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Add red chilli and Curry leaves.
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Cook until red chilli changes the color.
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Pour the oil on daal.
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Daal is ready.
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Keep it aside.
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B) For Curry
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Add buttermilk.
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Also add gram flour.
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Make sure there will be no lumbs.
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Now heat some oil in pan.
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Add cumin seeds.
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Let them pop.
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Now add pinch of asafoetida.
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Also add Curry leaves, bay leaf and red chilli.
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Let red chilli changes the color.
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After that add green chili and ginger paste.
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Saute it well.
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Now add buttermilk and Gram flour mixture.
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Add coriander powder, salt and mix it well.
48

Add drum sticks.
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Also add jaggery and combine it well.
50

Turn off The flame.
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C) For rice
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Add rice into it.
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Wash it 2-3 times with water.
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After that sock it for 20 minutes.
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Meanwhile take a pan and add two cups water.
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Let the boil water until rice socked down.
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After that add socked rice into it.
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Add salt and lemon juice.
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Cook it for 10-15 minutes.
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After that take it in one bowl.
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D) For Aloo Matar Sabji/Shak (Potato Green peas Sabji)
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Take a pan.
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Heat some oil.
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Add Cumin and mustard seeds.
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Add Ginger garlic paste and green chilli paste.
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Saute well.
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Now add Potatoes.
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Saute it for 5 minutes.
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After that add red chilli powder, turmeric powder, coriander powder, salt and garam masala powder.
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Also add boiled green peas.
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Add little water and mix it well.
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Cover the pan.
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Cook it for 10 minutes.
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Add kasuri methi and cook it for 1-2 minutes.
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After that turn off the flame.
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Take the Sabji in one bowl and keep it aside.
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E) For Grevy Chana Masala Sabji/Shak (Brown chickpeas Gravy Sabji)
78

Take a pressure cooker.
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Add two cups water and socked brown chickpeas.
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Cook until 3-4 whistles.
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Add pinch of asafoetida.
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Also add Ginger garlic paste and green chilli paste.
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Add red chilli powder, coriander powder, turmeric powder, salt and garam masala powder.
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Now add curd.
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Add little water.
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After that add Cooked chickpeas.
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Also add kasuri methi.
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Cook it for 8-10 minutes.
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Take it in one bowl and keep it aside.
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F) Ringna no odo (Brinjal's bharta/ Began Bharta)
91

Take brinjal and using knife make some random cuts.
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Greece oil.
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And on barbeque stand cook it until skin black.
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Let it cool down.
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After that peel off the skin.
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Now mashed it well using knife.
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Heat some oil in pan.
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Add mustard seeds and let them pop up.
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Add ginger garlic and green chilli paste.
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Add onions and cook until it becomes pink.
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Now add tomatoes.
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Add red chilli powder, turmeric powder, coriander powder and salt.
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Add the mashed brinjal.
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Add lemon juice and cook it for 5-8 minutes.
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Turn off the flame.
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Take it in one bowl.
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And keep it aside.
108

G) for Khaman
109

Add gram flour, lemon juice, eno, curd, salt, Ginger chilli paste and yougart.
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Make a smooth batter.
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Make sure there will be no lumps.
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Now take a dhokla maker and pour the water and half lemon slice into it.
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Pre heat it for 5-8 minutes.
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And pour the batter.
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Place it in steamer for 10-15 minutes.
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After that check it with the help of knife.
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If knife comes our clean then Khaman is totally cook otherwise again cook it for 5 minutes.
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After taking out the plate let it cool down.
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Now take a tempering pan.
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Add oil and musterd seeds.
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Let musterd seeds crackle.
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Add Curry leaves, sesame seeds, Green chilies.
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Now add sugar and water.
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Let sugar dissolve into mixture.
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Boil it for 3-4 minutes.
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After that turn off The flame.
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Now pour the mixture on Khaman plate.
128

Cut the Khaman into squre pieces.
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H) Ghee Jaggery
130

Take a small bowl.
131

Add melted ghee.
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Also add jaggery.
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Let them cool down and keep it aside.
134

I) for gulab jamun
135

Add water and sugar.
136

Cook until stir consistency.
137

Add saffron and cardamom powder.
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There should be no thread formation in sugar syrap.
139

Turn off the flame and keep aside.
140

Now take a bowl.
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Add milk powder, all purpose flour, salt, baking powder, curd and water as require.
142

Kneed a dough.
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Make small balls from it.
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Now heat oil in a frying pan.
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After hearing oil fry the jamun.
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Fry it until golden brown.
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Take it in one palte.
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Let balls cool down.
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After that add balls into sugar syrap.
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Gulab Jamun is ready.
151

J) For Rotla
152

Add water and dissolve salt into it.
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Add Millet Flour.
154

Kneed it for 5 minutes.
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Now on chopping bored take the dough.
156

Using hand make the Rotla.
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Flatten the dough.
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Sock the hand in water if require.
159

Now heat the earthen tawa.
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Place the Rotla on it.
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Cook it completely both sides.
162

Pour the ghee on it and Grease it well.
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Keep aside.
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Now take a place and place all the items in to it.
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Serve hot.
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Traditional gujrati thali is ready to be serve.
167

Enjoy.