Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, traditional gujarati thali. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Traditional Gujarati Thali is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Traditional Gujarati Thali is something that I’ve loved my whole life.
Traditional Gujarati Thali ~ ગુજરાતી થાળી ~ Wedding Style Gujarati Thali Recipes ~ Ami's Lifestyle #gujaratithali #thali #completethali Video Mention. Traditionally a Gujarati thali comprise of rotli, kadhi or dal, rice, and shaak/sabzi. Traditional mixes of different spices used in preparing different Gujarati items are considered to expedite digestion. : Maharashtiyan, Gujarati, Rajashthani, Punjabi, South Indian Thali [.
To get started with this particular recipe, we must prepare a few ingredients. You can have traditional gujarati thali using 120 ingredients and 200 steps. Here is how you can achieve it.
The ingredients needed to make Traditional Gujarati Thali:
- Get A) For Daal
- Prepare 2 cup yellow pigeon peas (plain)
- Prepare 2 cup water
- Take 1 finely chopped tomato
- Take 1/2 tsp ginger chilli paste
- Prepare 1/2 tsp mustard seeds and cumin seeds
- Prepare Pinch Asafoetida
- Take 1-2 dry red chilli
- Get 5-6 Curry Leaves
- Prepare 1/4 tsp turmeric powder
- Prepare 1 tsp red chilli powder
- Get 1/2 tsp coriander powder
- Make ready 1 tbsp lemon juice
- Take 1/4 tsp sugar (optional)
- Prepare to taste Salt
- Take Oil as require
- Take B) For Curry
- Prepare 2 cup buttermilk
- Prepare 1/2 cup gram flour
- Take 1 tbsp green chili paste
- Get 1/2 tsp ginger paste
- Take 1/2 tsp coriander powder
- Prepare 1/4 tsp cumin seeds
- Make ready 2-3 dry red chilli
- Get 5-6 Curry Leaves
- Make ready 1 tsp jaggery
- Prepare Pinch Asafoetida
- Take 1/2 cup boiled drum sticks
- Take 1 bay leaf
- Make ready to taste Salt
- Prepare Oil as require
- Get C) For Rice
- Take 1 and 1/2 cup basmati rice
- Prepare to taste Salt
- Get 1/2 tsp Lemon Juice
- Make ready 2 Cups Water
- Take D) For Aloo Matar Sabji/Shak (Potato Green peas Sabji)
- Get 2 Medium sized chopped Potatoes
- Make ready 1/2 cup boild green peas
- Make ready 1/2 tsp ginger galiic paste
- Make ready 1/2 tsp green chili paste
- Make ready 1/2 tsp Musterd and cumin seeds
- Make ready Pinch Asafoetida
- Take 1 tsp red chilli powder
- Take 1/4 tsp turmeric powder
- Make ready 1 tsp garam masala powder
- Make ready 1/2 tsp coriander powder
- Prepare 1/4 tsp kasuri methi
- Make ready to taste Salt
- Take Water as require
- Get Oil as require
- Take E) For Grevy Chana Masala Sabji/Shak (Brown chickpeas Gravy Sabji)
- Take 1 Cup brown Chickpeas (Soked Overnight)
- Get 2 cup curd
- Get Pinch Asafoetida
- Make ready 1/2 tsp ginger garlic paste
- Make ready 1/2 tsp green chili paste
- Prepare 1 tsp red chilli powder
- Make ready 1/4 tsp turmeric powder
- Make ready 1/2 tsp coriander powder
- Take 1 tsp garam masala powder
- Take 1/2 tsp kasuri methi
- Get to taste Salt
- Make ready Oil as require
- Make ready Water as require
- Prepare F) Ringna no odo (Brinjal's bharta/ Began Bharta)
- Get 2 big sized brinjal
- Make ready 1/2 cup chopped tomato
- Get 1/2 cup chopped onion
- Prepare 1/2 tsp mustard seeds
- Take Pinch Asafoetida
- Get 1/2 tsp ginger garlic paste
- Prepare 1/2 tsp green chilli paste
- Prepare 1/2 tsp coriander powder
- Prepare 1 tsp red chilli powder
- Prepare 1/4 tsp turmeric powder
- Take 1/2 tsp Lemon Juice
- Take to taste Salt
- Get Oil as require
- Get G) For khaman
- Get G1) for better
- Prepare 1 cup Gram Flour
- Take 1 tsp Lemon juice
- Make ready 1 tsp eno
- Get 3/4 cup water
- Prepare 1/4 cup yougurt
- Get 1 tsp ginger chilli paste
- Take Oil for greasing
- Get to taste Salt
- Make ready G2) for tempering
- Get Oil as require
- Take 1/2 tsp mustered seeds
- Prepare 1/2 tsp sasme seeds
- Make ready 8-10 Curry Leaves
- Prepare 1-2 green chillies (rings)
- Prepare 1 tbsp sugar
- Make ready Pinch Asafoetida
- Take 1/3 cup warer
- Make ready H) Gulab Jamun
- Make ready H1) For jamun
- Take 1 cup Milk powder
- Take 1/4 cup all purpose flour
- Prepare Pinch salt
- Get 1/4 tsp baking powder
- Prepare 1 tbsp ghee
- Get 2 tbsp curd
- Take Water as require
- Prepare Oil for fry
- Get H2) For sugar syrap
- Make ready 2 cup water
- Make ready 1 1/2 cup Sugar
- Take Pinch saffron
- Get 1/4 tsp Cardamom Powder
- Make ready I) For Bajra rotla
- Take Ghee for grease
- Get Water as require
- Take 2 cup bajra flour (milet)
- Get J) for jaggery ghee
- Prepare 1 tbsp jaggery
- Prepare 3 tbsp ghee
The typical Gujarati thali consists of varied kinds of lip smacking dishes. Thali is not a thali till you get hit by a 'how am I going to finish all this' fatigue. This kind of communal feasting, according to one theory (though I'll discuss other origin stories below), provided the. Gujarati cuisine is that of the state of Gujarat, in western India.
Instructions to make Traditional Gujarati Thali:
- A) For Daal
- Take a bowl.
- Wash Yellow pigeon peas 2-3 times with water.
- Now sock the peas for half hour.
- After that take a pressure cooker.
- Add socked peas into it and add 2 cups of water.
- Close the pressure cooker and place it on stove.
- Cook it until 3 whistles.
- After that turn off the gas.
- Let the pressure cooker cool down.
- Take the cooked peas in to one bowl.
- And mesh it properly or blend it.
- Now take a pan.
- Add oil.
- Add mustard seeds and cumin seeds.
- Let pop up the seeds.
- After that add pinch of asafoetida.
- Add ginger chilli paste.
- Also add tomato and mix it well.
- Cook it for two minutes.
- Now add salt, red chilli powder, turmeric powder and coriander powder.
- Mix it well.
- Add cooked peas and combine it well.
- Add water if require.
- Cook it for 5 minutes.
- Now add lemon juice and sugar.
- Mix it well.
- Cook it for 2 minutes again.
- Now take a tadka pan.
- Add oil.
- Add red chilli and Curry leaves.
- Cook until red chilli changes the color.
- Pour the oil on daal.
- Daal is ready.
- Keep it aside.
- B) For Curry
- Take a bowl.
- Add buttermilk.
- Also add gram flour.
- Mix it well.
- Make sure there will be no lumbs.
- Now heat some oil in pan.
- Add cumin seeds.
- Let them pop.
- Now add pinch of asafoetida.
- Also add Curry leaves, bay leaf and red chilli.
- Let red chilli changes the color.
- After that add green chili and ginger paste.
- Saute it well.
- Now add buttermilk and Gram flour mixture.
- Cook it for two minutes.
- Add coriander powder, salt and mix it well.
- Add drum sticks.
- Also add jaggery and combine it well.
- Cook it for 5 minutes.
- Turn off The flame.
- Keep it aside.
- C) For rice
- Take a bowl.
- Add rice into it.
- Wash it 2-3 times with water.
- After that sock it for 20 minutes.
- Meanwhile take a pan and add two cups water.
- Let the boil water until rice socked down.
- After that add socked rice into it.
- Add salt and lemon juice.
- Cook it for 10-15 minutes.
- After that take it in one bowl.
- Keep it aside.
- D) For Aloo Matar Sabji/Shak (Potato Green peas Sabji)
- Take a pan.
- Heat some oil.
- Add Cumin and mustard seeds.
- Let them pop.
- After that add pinch of asafoetida.
- Add Ginger garlic paste and green chilli paste.
- Saute well.
- Now add Potatoes.
- Saute it for 5 minutes.
- After that add red chilli powder, turmeric powder, coriander powder, salt and garam masala powder.
- Mix it well.
- Also add boiled green peas.
- Add little water and mix it well.
- Cover the pan.
- Cook it for 10 minutes.
- Add kasuri methi and cook it for 1-2 minutes.
- After that turn off the flame.
- Take the Sabji in one bowl and keep it aside.
- E) For Grevy Chana Masala Sabji/Shak (Brown chickpeas Gravy Sabji)
- Take a pressure cooker.
- Add two cups water and socked brown chickpeas.
- Cook until 3-4 whistles.
- Now take a pan.
- Heat some oil.
- Add pinch of asafoetida.
- Also add Ginger garlic paste and green chilli paste.
- Saute well.
- Add red chilli powder, coriander powder, turmeric powder, salt and garam masala powder.
- Saute well.
- Now add curd.
- Mix it well.
- Add little water.
- Cook it for 5 minutes.
- After that add Cooked chickpeas.
- Also add kasuri methi.
- Mix it well.
- Cover the pan.
- Cook it for 8-10 minutes.
- Take it in one bowl and keep it aside.
- F) Ringna no odo (Brinjal's bharta/ Began Bharta)
- Take brinjal and using knife make some random cuts.
- Greece oil.
- And on barbeque stand cook it until skin black.
- Let it cool down.
- After that peel off the skin.
- Now mashed it well using knife.
- Heat some oil in pan.
- Add mustard seeds and let them pop up.
- Add pinch of asafoetida.
- Add ginger garlic and green chilli paste.
- Saute well.
- Add onions and cook until it becomes pink.
- Now add tomatoes.
- Saute well.
- Cook it for two minutes.
- Add red chilli powder, turmeric powder, coriander powder and salt.
- Saute well.
- Add the mashed brinjal.
- Mix it well.
- Add lemon juice and cook it for 5-8 minutes.
- Turn off the flame.
- Take it in one bowl.
- And keep it aside.
- G) for Khaman
- Take a bowl.
- Add gram flour, lemon juice, eno, curd, salt, Ginger chilli paste and yougart.
- Make a smooth batter.
- Make sure there will be no lumps.
- Now take a dhokla maker and pour the water and half lemon slice into it.
- Pre heat it for 5-8 minutes.
- And pour the batter.
- Place it in steamer for 10-15 minutes.
- After that check it with the help of knife.
- If knife comes our clean then Khaman is totally cook otherwise again cook it for 5 minutes.
- After taking out the plate let it cool down.
- Now take a tempering pan.
- Add oil and musterd seeds.
- Let musterd seeds crackle.
- After that add pinch of asafoetida.
- Add Curry leaves, sesame seeds, Green chilies.
- Saute it well.
- Now add sugar and water.
- Let sugar dissolve into mixture.
- Boil it for 3-4 minutes.
- After that turn off The flame.
- Now pour the mixture on Khaman plate.
- Cut the Khaman into squre pieces.
- H) Ghee Jaggery
- Take a small bowl.
- Add melted ghee.
- Also add jaggery.
- Let them cool down and keep it aside.
- I) for gulab jamun
- Take a pan.
- Add water and sugar.
- Cook until stir consistency.
- Add saffron and cardamom powder.
- Mix it well.
- There should be no thread formation in sugar syrap.
- Turn off the flame and keep aside.
- Now take a bowl.
- Add milk powder, all purpose flour, salt, baking powder, curd and water as require.
- Kneed a dough.
- Make small balls from it.
- Now heat oil in a frying pan.
- After hearing oil fry the jamun.
- Fry it until golden brown.
- Take it in one palte.
- Let balls cool down.
- After that add balls into sugar syrap.
- Gulab Jamun is ready.
- J) For Rotla
- Take a bowl.
- Add water and dissolve salt into it.
- Add Millet Flour.
- Kneed a dough.
- Kneed it for 5 minutes.
- Now on chopping bored take the dough.
- Using hand make the Rotla.
- Flatten the dough.
- Sock the hand in water if require.
- Now heat the earthen tawa.
- Place the Rotla on it.
- Cook it completely both sides.
- Pour the ghee on it and Grease it well.
- Keep aside.
- Now take a place and place all the items in to it.
- Serve hot.
- Traditional gujrati thali is ready to be serve.
- Enjoy.
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). Gujarati Thali (Gujarati: ગુજરાતી થાળી ) is an assortment of dishes arranged as a platter for lunch or dinner in restaurants and homes, mostly in Gujarat and places with Gujarati diaspora. Sasumaa is famous for it's Gujarati Thali and other multi-cuisine food. We make sure that we serve you the best. Our traditional Thalis are popular for their varieties and authentic Gujarati taste.
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