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The ingredients needed to prepare Traditional Gujarati Thali:
- Take A) For Daal
- Get 2 cup yellow pigeon peas (plain)
- Use 2 cup water
- Use 1 finely chopped tomato
- Get 1/2 tsp ginger chilli paste
- Prepare 1/2 tsp mustard seeds and cumin seeds
- You need Pinch Asafoetida
- Take 1-2 dry red chilli
- Use 5-6 Curry Leaves
- Get 1/4 tsp turmeric powder
- Prepare 1 tsp red chilli powder
- Take 1/2 tsp coriander powder
- Get 1 tbsp lemon juice
- Provide 1/4 tsp sugar (optional)
- Provide to taste Salt
- You need Oil as require
- Use B) For Curry
- Provide 2 cup buttermilk
- You need 1/2 cup gram flour
- Provide 1 tbsp green chili paste
- You need 1/2 tsp ginger paste
- You need 1/2 tsp coriander powder
- Get 1/4 tsp cumin seeds
- Take 2-3 dry red chilli
- Get 5-6 Curry Leaves
- You need 1 tsp jaggery
- Provide Pinch Asafoetida
- Prepare 1/2 cup boiled drum sticks
- Get 1 bay leaf
- You need to taste Salt
- Use Oil as require
- Provide C) For Rice
- Provide 1 and 1/2 cup basmati rice
- Use to taste Salt
- Get 1/2 tsp Lemon Juice
- Get 2 Cups Water
- You need D) For Aloo Matar Sabji/Shak (Potato Green peas Sabji)
- Use 2 Medium sized chopped Potatoes
- Prepare 1/2 cup boild green peas
- Use 1/2 tsp ginger galiic paste
- Get 1/2 tsp green chili paste
- You need 1/2 tsp Musterd and cumin seeds
- Take Pinch Asafoetida
- Prepare 1 tsp red chilli powder
- Prepare 1/4 tsp turmeric powder
- Take 1 tsp garam masala powder
- Provide 1/2 tsp coriander powder
- Take 1/4 tsp kasuri methi
- Provide to taste Salt
- Prepare Water as require
- Use Oil as require
- Provide E) For Grevy Chana Masala Sabji/Shak (Brown chickpeas Gravy Sabji)
- Prepare 1 Cup brown Chickpeas (Soked Overnight)
- Prepare 2 cup curd
- Use Pinch Asafoetida
- Get 1/2 tsp ginger garlic paste
- Provide 1/2 tsp green chili paste
- Take 1 tsp red chilli powder
- Use 1/4 tsp turmeric powder
- Provide 1/2 tsp coriander powder
- Get 1 tsp garam masala powder
- You need 1/2 tsp kasuri methi
- Use to taste Salt
- You need Oil as require
- You need Water as require
- Get F) Ringna no odo (Brinjal's bharta/ Began Bharta)
- Use 2 big sized brinjal
- Use 1/2 cup chopped tomato
- You need 1/2 cup chopped onion
- Get 1/2 tsp mustard seeds
- Provide Pinch Asafoetida
- Get 1/2 tsp ginger garlic paste
- You need 1/2 tsp green chilli paste
- Use 1/2 tsp coriander powder
- Provide 1 tsp red chilli powder
- Provide 1/4 tsp turmeric powder
- Prepare 1/2 tsp Lemon Juice
- Take to taste Salt
- Provide Oil as require
- Provide G) For khaman
- You need G1) for better
- Take 1 cup Gram Flour
- You need 1 tsp Lemon juice
- Provide 1 tsp eno
- Take 3/4 cup water
- Take 1/4 cup yougurt
- Prepare 1 tsp ginger chilli paste
- Take Oil for greasing
- Use to taste Salt
- Take G2) for tempering
- Provide Oil as require
- Take 1/2 tsp mustered seeds
- Prepare 1/2 tsp sasme seeds
- Get 8-10 Curry Leaves
- You need 1-2 green chillies (rings)
- Prepare 1 tbsp sugar
- Provide Pinch Asafoetida
- Prepare 1/3 cup warer
- Provide H) Gulab Jamun
- Take H1) For jamun
- Use 1 cup Milk powder
- You need 1/4 cup all purpose flour
- Provide Pinch salt
- Take 1/4 tsp baking powder
- You need 1 tbsp ghee
- Take 2 tbsp curd
- You need Water as require
- Use Oil for fry
- Provide H2) For sugar syrap
- Get 2 cup water
- Provide 1 1/2 cup Sugar
- Get Pinch saffron
- Get 1/4 tsp Cardamom Powder
- Get I) For Bajra rotla
- Take Ghee for grease
- Take Water as require
- Provide 2 cup bajra flour (milet)
- Get J) for jaggery ghee
- Use 1 tbsp jaggery
- Get 3 tbsp ghee
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.
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