How to Prepare Appetizing Traditional Gujarati Thali

How to Prepare Appetizing Traditional Gujarati Thali Delicious, fresh and tasty.

Traditional Gujarati Thali. 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 [.

Highlights Traditional Indian lunch served to you in a private home Thali, a platter-style meal of different dishes & flavors After whetting your appetite, sit down to a vegetarian lunch served on silver Thali.

The thali is full of items that capture the true spirit of Gujarat which famously mixes sweet and salty tastes, just like the nature of the people of this wonderful state.

The traditional Gujarati food is primarily vegetarian and has a high nutritional value.

You can cook Traditional Gujarati Thali using 120 ingredients and 200 steps. Here is how you achieve that.

Ingredients of Traditional Gujarati Thali

1. Prepare of A) For Daal.

2. It’s 2 cup of yellow pigeon peas (plain).

3. You need 2 cup of water.

4. It’s 1 of finely chopped tomato.

5. It’s 1/2 tsp of ginger chilli paste.

6. You need 1/2 tsp of mustard seeds and cumin seeds.

7. You need Pinch of Asafoetida.

8. You need 1-2 of dry red chilli.

9. It’s 5-6 of Curry Leaves.

10. Prepare 1/4 tsp of turmeric powder.

11. You need 1 tsp of red chilli powder.

12. It’s 1/2 tsp of coriander powder.

13. You need 1 tbsp of lemon juice.

14. It’s 1/4 tsp of sugar (optional).

15. It’s to taste of Salt.

16. You need of Oil as require.

17. Prepare of B) For Curry.

18. You need 2 cup of buttermilk.

19. It’s 1/2 cup of gram flour.

20. Prepare 1 tbsp of green chili paste.

21. Prepare 1/2 tsp of ginger paste.

22. Prepare 1/2 tsp of coriander powder.

23. It’s 1/4 tsp of cumin seeds.

24. You need 2-3 of dry red chilli.

25. It’s 5-6 of Curry Leaves.

26. It’s 1 tsp of jaggery.

27. Prepare Pinch of Asafoetida.

28. You need 1/2 cup of boiled drum sticks.

29. Prepare 1 of bay leaf.

30. You need to taste of Salt.

31. You need of Oil as require.

32. It’s of C) For Rice.

33. It’s 1 of and 1/2 cup basmati rice.

34. Prepare to taste of Salt.

35. You need 1/2 tsp of Lemon Juice.

36. It’s 2 Cups of Water.

37. Prepare of D) For Aloo Matar Sabji/Shak (Potato Green peas Sabji).

38. It’s 2 of Medium sized chopped Potatoes.

39. It’s 1/2 cup of boild green peas.

40. It’s 1/2 tsp of ginger galiic paste.

41. It’s 1/2 tsp of green chili paste.

42. It’s 1/2 tsp of Musterd and cumin seeds.

43. It’s Pinch of Asafoetida.

44. Prepare 1 tsp of red chilli powder.

45. It’s 1/4 tsp of turmeric powder.

46. Prepare 1 tsp of garam masala powder.

47. It’s 1/2 tsp of coriander powder.

48. Prepare 1/4 tsp of kasuri methi.

49. Prepare to taste of Salt.

50. Prepare of Water as require.

51. It’s of Oil as require.

52. You need of E) For Grevy Chana Masala Sabji/Shak (Brown chickpeas Gravy Sabji).

53. It’s 1 Cup of brown Chickpeas (Soked Overnight).

54. It’s 2 cup of curd.

55. You need Pinch of Asafoetida.

56. Prepare 1/2 tsp of ginger garlic paste.

57. It’s 1/2 tsp of green chili paste.

58. It’s 1 tsp of red chilli powder.

59. You need 1/4 tsp of turmeric powder.

60. It’s 1/2 tsp of coriander powder.

61. You need 1 tsp of garam masala powder.

62. Prepare 1/2 tsp of kasuri methi.

63. Prepare to taste of Salt.

64. You need of Oil as require.

65. It’s of Water as require.

66. It’s of F) Ringna no odo (Brinjal's bharta/ Began Bharta).

67. It’s 2 of big sized brinjal.

68. You need 1/2 cup of chopped tomato.

69. Prepare 1/2 cup of chopped onion.

70. Prepare 1/2 tsp of mustard seeds.

71. You need Pinch of Asafoetida.

72. It’s 1/2 tsp of ginger garlic paste.

73. You need 1/2 tsp of green chilli paste.

74. Prepare 1/2 tsp of coriander powder.

75. Prepare 1 tsp of red chilli powder.

76. It’s 1/4 tsp of turmeric powder.

77. Prepare 1/2 tsp of Lemon Juice.

78. Prepare to taste of Salt.

79. Prepare of Oil as require.

80. Prepare of G) For khaman.

81. Prepare of G1) for better.

82. It’s 1 cup of Gram Flour.

83. You need 1 tsp of Lemon juice.

84. Prepare 1 tsp of eno.

85. You need 3/4 cup of water.

86. It’s 1/4 cup of yougurt.

87. It’s 1 tsp of ginger chilli paste.

88. Prepare of Oil for greasing.

89. You need to taste of Salt.

90. It’s of G2) for tempering.

91. Prepare of Oil as require.

92. You need 1/2 tsp of mustered seeds.

93. It’s 1/2 tsp of sasme seeds.

94. You need 8-10 of Curry Leaves.

95. Prepare 1-2 of green chillies (rings).

96. It’s 1 tbsp of sugar.

97. Prepare Pinch of Asafoetida.

98. It’s 1/3 cup of warer.

99. You need of H) Gulab Jamun.

100. It’s of H1) For jamun.

101. Prepare 1 cup of Milk powder.

102. It’s 1/4 cup of all purpose flour.

103. You need Pinch of salt.

104. Prepare 1/4 tsp of baking powder.

105. Prepare 1 tbsp of ghee.

106. It’s 2 tbsp of curd.

107. You need of Water as require.

108. It’s of Oil for fry.

109. Prepare of H2) For sugar syrap.

110. It’s 2 cup of water.

111. Prepare 1 1/2 cup of Sugar.

112. You need Pinch of saffron.

113. Prepare 1/4 tsp of Cardamom Powder.

114. Prepare of I) For Bajra rotla.

115. Prepare of Ghee for grease.

116. It’s of Water as require.

117. You need 2 cup of bajra flour (milet).

118. You need of J) for jaggery ghee.

119. Prepare 1 tbsp of jaggery.

120. It’s 3 tbsp of 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.

Traditional Gujarati Thali instructions

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 (Brinjals 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..

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.