Traditional Gujarati Thali
Traditional Gujarati Thali

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Traditional Gujarati Thali cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you conveniently, it could be created by you in simple actions. You may make it for family or friends events, and it could be shown at several formal situations possibly. I am certain you will see lots of people who just like the Traditional Gujarati Thali dishes which you make.

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

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