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We hope you got insight from reading it, now let’s go back to traditional gujarati thali recipe. To cook traditional gujarati thali you need 120 ingredients and 200 steps. Here is how you cook that.
The ingredients needed to cook Traditional Gujarati Thali:
- You need A) For Daal
- Provide yellow pigeon peas (plain)
- Get water
- Take finely chopped tomato
- Take ginger chilli paste
- Prepare mustard seeds and cumin seeds
- You need Asafoetida
- Get dry red chilli
- Prepare Curry Leaves
- Prepare turmeric powder
- Get red chilli powder
- Use coriander powder
- Use lemon juice
- Prepare sugar (optional)
- Provide Salt
- Use Oil as require
- Prepare B) For Curry
- Take buttermilk
- Provide gram flour
- Use green chili paste
- Provide ginger paste
- Take coriander powder
- Get cumin seeds
- Use dry red chilli
- You need Curry Leaves
- Take jaggery
- Get Asafoetida
- Take boiled drum sticks
- Take bay leaf
- You need Salt
- Get Oil as require
- Use C) For Rice
- You need and 1/2 cup basmati rice
- Get Salt
- Provide Lemon Juice
- You need Water
- Take D) For Aloo Matar Sabji/Shak (Potato Green peas Sabji)
- Provide Medium sized chopped Potatoes
- Use boild green peas
- Prepare ginger galiic paste
- You need green chili paste
- Prepare Musterd and cumin seeds
- Use Asafoetida
- Get red chilli powder
- You need turmeric powder
- Prepare garam masala powder
- Provide coriander powder
- You need kasuri methi
- Prepare Salt
- Provide Water as require
- Use Oil as require
- Take E) For Grevy Chana Masala Sabji/Shak (Brown chickpeas Gravy Sabji)
- Prepare brown Chickpeas (Soked Overnight)
- Get curd
- You need Asafoetida
- Prepare ginger garlic paste
- Use green chili paste
- Take red chilli powder
- Provide turmeric powder
- Prepare coriander powder
- Prepare garam masala powder
- Get kasuri methi
- Get Salt
- Prepare Oil as require
- Prepare Water as require
- Take F) Ringna no odo (Brinjal's bharta/ Began Bharta)
- Get big sized brinjal
- You need chopped tomato
- You need chopped onion
- Take mustard seeds
- Get Asafoetida
- Use ginger garlic paste
- Use green chilli paste
- Get coriander powder
- Get red chilli powder
- Use turmeric powder
- Provide Lemon Juice
- You need Salt
- Get Oil as require
- Provide G) For khaman
- Prepare G1) for better
- Take Gram Flour
- Prepare Lemon juice
- Provide eno
- You need water
- Prepare yougurt
- Get ginger chilli paste
- Provide Oil for greasing
- Take Salt
- Take G2) for tempering
- Use Oil as require
- Get mustered seeds
- Use sasme seeds
- Take Curry Leaves
- Get green chillies (rings)
- Prepare sugar
- Use Asafoetida
- Prepare warer
- Use H) Gulab Jamun
- Provide H1) For jamun
- Take Milk powder
- Use all purpose flour
- You need salt
- Take baking powder
- Provide ghee
- Take curd
- Take Water as require
- Take Oil for fry
- Take H2) For sugar syrap
- Get water
- Take Sugar
- Get saffron
- Use Cardamom Powder
- Prepare I) For Bajra rotla
- Get Ghee for grease
- Get Water as require
- Use bajra flour (milet)
- Get J) for jaggery ghee
- Take jaggery
- You need 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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