Recommendation to Producing Tasty Traditional Gujarati Thali

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To prepare an extraordinary Traditional Gujarati Thali, below are the components required:

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

After readying the components, now you are ready to cook your 5-star Traditional Gujarati Thali by following the instructions on this section:

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..

It includes several fried snacks, flatbreads, a variety of vegetable preparations cooked in ghee. North Gujarat, Kathiawad, Kutch, and South Gujarat are the four major regions of Gujarat that all bring their own style to Gujarati food due to their climatic conditions. Gujarati cuisine (Gujarati: ગુજરાતી ભોજન) refers to the cuisine of the Gujaratis from India, who are predominant in western-India. In North Gujrat, the traditional Gujarati thali is popular. The typical Gujarati thali consists of rotli or bhakhari or.

Recipe : Traditional Gujarati Thali

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step by step to make Traditional Gujarati Thali

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