Traditional Gujarati Thali. The Gujarati thali has garnered much fame not only outside the Gujarati diaspora but also beyond the national While the daily meal of the Gujaratis prepared in households which they often refer as. Hi Friends, presenting you complete Gujarati Thali Meal in one Video. Learn how to make Gujarati Thali, the contents of this meal pack are - Valor Papdi nu.. Today we will prepare Traditional Gujarati Thali for my friends.
Traditional Gujarati Thali
My passion for health and nutrition and a natural love Gujarati Recipes - Indian. The traditional Gujarati thali mostly encompasses rotli, dal or kadhi, sabzi also known as shaak and rice. People in Gujarat eat one or the other type of curry along with rice and roti in almost every meal. You can have Traditional Gujarati Thali in 120 ingredients and just 200 steps. Here is how you can simply make that.
Ingredients of Traditional Gujarati Thali
| 1 | You need of A) For Daal. |
| 2 | You need of yellow pigeon peas (plain). |
| 3 | You need of water. |
| 4 | Prepare of finely chopped tomato. |
| 5 | Prepare of ginger chilli paste. |
| 6 | Take of mustard seeds and cumin seeds. |
| 7 | About of Asafoetida. |
| 8 | You need of dry red chilli. |
| 9 | Prepare of Curry Leaves. |
| 10 | Take of turmeric powder. |
| 11 | About of red chilli powder. |
| 12 | It's of coriander powder. |
| 13 | Approximately of lemon juice. |
| 14 | Approximately of sugar (optional). |
| 15 | You need of Salt. |
| 16 | Take of Oil as require. |
| 17 | It's of B) For Curry. |
| 18 | Approximately of buttermilk. |
| 19 | Approximately of gram flour. |
| 20 | Take of green chili paste. |
| 21 | It's of ginger paste. |
| 22 | Approximately of coriander powder. |
| 23 | Approximately of cumin seeds. |
| 24 | Prepare of dry red chilli. |
| 25 | You need of Curry Leaves. |
| 26 | Take of jaggery. |
| 27 | About of Asafoetida. |
| 28 | It's of boiled drum sticks. |
| 29 | Take of bay leaf. |
| 30 | Prepare of Salt. |
| 31 | Take of Oil as require. |
| 32 | It's of C) For Rice. |
| 33 | You need of and 1/2 cup basmati rice. |
| 34 | It's of Salt. |
| 35 | It's of Lemon Juice. |
| 36 | About of Water. |
| 37 | About of D) For Aloo Matar Sabji/Shak (Potato Green peas Sabji). |
| 38 | About of Medium sized chopped Potatoes. |
| 39 | Prepare of boild green peas. |
| 40 | Prepare of ginger galiic paste. |
| 41 | Take of green chili paste. |
| 42 | Prepare of Musterd and cumin seeds. |
| 43 | About of Asafoetida. |
| 44 | It's of red chilli powder. |
| 45 | You need of turmeric powder. |
| 46 | It's of garam masala powder. |
| 47 | Approximately of coriander powder. |
| 48 | You need of kasuri methi. |
| 49 | Prepare of Salt. |
| 50 | It's of Water as require. |
| 51 | You need of Oil as require. |
| 52 | You need of E) For Grevy Chana Masala Sabji/Shak (Brown chickpeas Gravy Sabji). |
| 53 | About of brown Chickpeas (Soked Overnight). |
| 54 | Approximately of curd. |
| 55 | Prepare of Asafoetida. |
| 56 | Prepare of ginger garlic paste. |
| 57 | Take of green chili paste. |
| 58 | About of red chilli powder. |
| 59 | Prepare of turmeric powder. |
| 60 | Prepare of coriander powder. |
| 61 | Prepare of garam masala powder. |
| 62 | Approximately of kasuri methi. |
| 63 | You need of Salt. |
| 64 | Approximately of Oil as require. |
| 65 | Take of Water as require. |
| 66 | About of F) Ringna no odo (Brinjal's bharta/ Began Bharta). |
| 67 | Prepare of big sized brinjal. |
| 68 | Prepare of chopped tomato. |
| 69 | You need of chopped onion. |
| 70 | About of mustard seeds. |
| 71 | Prepare of Asafoetida. |
| 72 | About of ginger garlic paste. |
| 73 | Approximately of green chilli paste. |
| 74 | Prepare of coriander powder. |
| 75 | Approximately of red chilli powder. |
| 76 | About of turmeric powder. |
| 77 | You need of Lemon Juice. |
| 78 | Prepare of Salt. |
| 79 | Prepare of Oil as require. |
| 80 | You need of G) For khaman. |
| 81 | It's of G1) for better. |
| 82 | Prepare of Gram Flour. |
| 83 | Prepare of Lemon juice. |
| 84 | You need of eno. |
| 85 | Prepare of water. |
| 86 | You need of yougurt. |
| 87 | Take of ginger chilli paste. |
| 88 | You need of Oil for greasing. |
| 89 | It's of Salt. |
| 90 | Take of G2) for tempering. |
| 91 | Take of Oil as require. |
| 92 | Prepare of mustered seeds. |
| 93 | Prepare of sasme seeds. |
| 94 | It's of Curry Leaves. |
| 95 | It's of green chillies (rings). |
| 96 | About of sugar. |
| 97 | Prepare of Asafoetida. |
| 98 | Prepare of warer. |
| 99 | Approximately of H) Gulab Jamun. |
| 100 | Take of H1) For jamun. |
| 101 | It's of Milk powder. |
| 102 | It's of all purpose flour. |
| 103 | Take of salt. |
| 104 | You need of baking powder. |
| 105 | Approximately of ghee. |
| 106 | About of curd. |
| 107 | Approximately of Water as require. |
| 108 | Approximately of Oil for fry. |
| 109 | Prepare of H2) For sugar syrap. |
| 110 | You need of water. |
| 111 | Approximately of Sugar. |
| 112 | You need of saffron. |
| 113 | Take of Cardamom Powder. |
| 114 | Take of I) For Bajra rotla. |
| 115 | Approximately of Ghee for grease. |
| 116 | Approximately of Water as require. |
| 117 | Approximately of bajra flour (milet). |
| 118 | Take of J) for jaggery ghee. |
| 119 | It's of jaggery. |
| 120 | Prepare of ghee. |
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Traditional Gujarati Thali cooking instructions
| Step 1 | A) For Daal. |
| Step 2 | Take a bowl.. |
| Step 3 | Wash Yellow pigeon peas 2-3 times with water.. |
| Step 4 | Now sock the peas for half hour.. |
| Step 5 | After that take a pressure cooker.. |
| Step 6 | Add socked peas into it and add 2 cups of water.. |
| Step 7 | Close the pressure cooker and place it on stove.. |
| Step 8 | Cook it until 3 whistles.. |
| Step 9 | After that turn off the gas.. |
| Step 10 | Let the pressure cooker cool down.. |
| Step 11 | Take the cooked peas in to one bowl.. |
| Step 12 | And mesh it properly or blend it.. |
| Step 13 | Now take a pan.. |
| Step 14 | Add oil.. |
| Step 15 | Add mustard seeds and cumin seeds.. |
| Step 16 | Let pop up the seeds.. |
| Step 17 | After that add pinch of asafoetida.. |
| Step 18 | Add ginger chilli paste.. |
| Step 19 | Also add tomato and mix it well.. |
| Step 20 | Cook it for two minutes.. |
| Step 21 | Now add salt, red chilli powder, turmeric powder and coriander powder.. |
| Step 22 | Mix it well.. |
| Step 23 | Add cooked peas and combine it well.. |
| Step 24 | Add water if require.. |
| Step 25 | Cook it for 5 minutes.. |
| Step 26 | Now add lemon juice and sugar.. |
| Step 27 | Mix it well.. |
| Step 28 | Cook it for 2 minutes again.. |
| Step 29 | Now take a tadka pan.. |
| Step 30 | Add oil.. |
| Step 31 | Add red chilli and Curry leaves.. |
| Step 32 | Cook until red chilli changes the color.. |
| Step 33 | Pour the oil on daal.. |
| Step 34 | Daal is ready.. |
| Step 35 | Keep it aside.. |
| Step 36 | B) For Curry. |
| Step 37 | Take a bowl.. |
| Step 38 | Add buttermilk.. |
| Step 39 | Also add gram flour.. |
| Step 40 | Mix it well.. |
| Step 41 | Make sure there will be no lumbs.. |
| Step 42 | Now heat some oil in pan.. |
| Step 43 | Add cumin seeds.. |
| Step 44 | Let them pop.. |
| Step 45 | Now add pinch of asafoetida.. |
| Step 46 | Also add Curry leaves, bay leaf and red chilli.. |
| Step 47 | Let red chilli changes the color.. |
| Step 48 | After that add green chili and ginger paste.. |
| Step 49 | Saute it well.. |
| Step 50 | Now add buttermilk and Gram flour mixture.. |
| Step 51 | Cook it for two minutes.. |
| Step 52 | Add coriander powder, salt and mix it well.. |
| Step 53 | Add drum sticks.. |
| Step 54 | Also add jaggery and combine it well.. |
| Step 55 | Cook it for 5 minutes.. |
| Step 56 | Turn off The flame.. |
| Step 57 | Keep it aside.. |
| Step 58 | C) For rice. |
| Step 59 | Take a bowl.. |
| Step 60 | Add rice into it.. |
| Step 61 | Wash it 2-3 times with water.. |
| Step 62 | After that sock it for 20 minutes.. |
| Step 63 | Meanwhile take a pan and add two cups water.. |
| Step 64 | Let the boil water until rice socked down.. |
| Step 65 | After that add socked rice into it.. |
| Step 66 | Add salt and lemon juice.. |
| Step 67 | Cook it for 10-15 minutes.. |
| Step 68 | After that take it in one bowl.. |
| Step 69 | Keep it aside.. |
| Step 70 | D) For Aloo Matar Sabji/Shak (Potato Green peas Sabji). |
| Step 71 | Take a pan.. |
| Step 72 | Heat some oil.. |
| Step 73 | Add Cumin and mustard seeds.. |
| Step 74 | Let them pop.. |
| Step 75 | After that add pinch of asafoetida.. |
| Step 76 | Add Ginger garlic paste and green chilli paste.. |
| Step 77 | Saute well.. |
| Step 78 | Now add Potatoes.. |
| Step 79 | Saute it for 5 minutes.. |
| Step 80 | After that add red chilli powder, turmeric powder, coriander powder, salt and garam masala powder.. |
| Step 81 | Mix it well.. |
| Step 82 | Also add boiled green peas.. |
| Step 83 | Add little water and mix it well.. |
| Step 84 | Cover the pan.. |
| Step 85 | Cook it for 10 minutes.. |
| Step 86 | Add kasuri methi and cook it for 1-2 minutes.. |
| Step 87 | After that turn off the flame.. |
| Step 88 | Take the Sabji in one bowl and keep it aside.. |
| Step 89 | E) For Grevy Chana Masala Sabji/Shak (Brown chickpeas Gravy Sabji). |
| Step 90 | Take a pressure cooker.. |
| Step 91 | Add two cups water and socked brown chickpeas.. |
| Step 92 | Cook until 3-4 whistles.. |
| Step 93 | Now take a pan.. |
| Step 94 | Heat some oil.. |
| Step 95 | Add pinch of asafoetida.. |
| Step 96 | Also add Ginger garlic paste and green chilli paste.. |
| Step 97 | Saute well.. |
| Step 98 | Add red chilli powder, coriander powder, turmeric powder, salt and garam masala powder.. |
| Step 99 | Saute well.. |
| Step 100 | Now add curd.. |
| Step 101 | Mix it well.. |
| Step 102 | Add little water.. |
| Step 103 | Cook it for 5 minutes.. |
| Step 104 | After that add Cooked chickpeas.. |
| Step 105 | Also add kasuri methi.. |
| Step 106 | Mix it well.. |
| Step 107 | Cover the pan.. |
| Step 108 | Cook it for 8-10 minutes.. |
| Step 109 | Take it in one bowl and keep it aside.. |
| Step 110 | F) Ringna no odo (Brinjal's bharta/ Began Bharta). |
| Step 111 | Take brinjal and using knife make some random cuts.. |
| Step 112 | Greece oil.. |
| Step 113 | And on barbeque stand cook it until skin black.. |
| Step 114 | Let it cool down.. |
| Step 115 | After that peel off the skin.. |
| Step 116 | Now mashed it well using knife.. |
| Step 117 | Heat some oil in pan.. |
| Step 118 | Add mustard seeds and let them pop up.. |
| Step 119 | Add pinch of asafoetida.. |
| Step 120 | Add ginger garlic and green chilli paste.. |
| Step 121 | Saute well.. |
| Step 122 | Add onions and cook until it becomes pink.. |
| Step 123 | Now add tomatoes.. |
| Step 124 | Saute well.. |
| Step 125 | Cook it for two minutes.. |
| Step 126 | Add red chilli powder, turmeric powder, coriander powder and salt.. |
| Step 127 | Saute well.. |
| Step 128 | Add the mashed brinjal.. |
| Step 129 | Mix it well.. |
| Step 130 | Add lemon juice and cook it for 5-8 minutes.. |
| Step 131 | Turn off the flame.. |
| Step 132 | Take it in one bowl.. |
| Step 133 | And keep it aside.. |
| Step 134 | G) for Khaman. |
| Step 135 | Take a bowl.. |
| Step 136 | Add gram flour, lemon juice, eno, curd, salt, Ginger chilli paste and yougart.. |
| Step 137 | Make a smooth batter.. |
| Step 138 | Make sure there will be no lumps.. |
| Step 139 | Now take a dhokla maker and pour the water and half lemon slice into it.. |
| Step 140 | Pre heat it for 5-8 minutes.. |
| Step 141 | And pour the batter.. |
| Step 142 | Place it in steamer for 10-15 minutes.. |
| Step 143 | After that check it with the help of knife.. |
| Step 144 | If knife comes our clean then Khaman is totally cook otherwise again cook it for 5 minutes.. |
| Step 145 | After taking out the plate let it cool down.. |
| Step 146 | Now take a tempering pan.. |
| Step 147 | Add oil and musterd seeds.. |
| Step 148 | Let musterd seeds crackle.. |
| Step 149 | After that add pinch of asafoetida.. |
| Step 150 | Add Curry leaves, sesame seeds, Green chilies.. |
| Step 151 | Saute it well.. |
| Step 152 | Now add sugar and water.. |
| Step 153 | Let sugar dissolve into mixture.. |
| Step 154 | Boil it for 3-4 minutes.. |
| Step 155 | After that turn off The flame.. |
| Step 156 | Now pour the mixture on Khaman plate.. |
| Step 157 | Cut the Khaman into squre pieces.. |
| Step 158 | H) Ghee Jaggery. |
| Step 159 | Take a small bowl.. |
| Step 160 | Add melted ghee.. |
| Step 161 | Also add jaggery.. |
| Step 162 | Let them cool down and keep it aside.. |
| Step 163 | I) for gulab jamun. |
| Step 164 | Take a pan.. |
| Step 165 | Add water and sugar.. |
| Step 166 | Cook until stir consistency.. |
| Step 167 | Add saffron and cardamom powder.. |
| Step 168 | Mix it well.. |
| Step 169 | There should be no thread formation in sugar syrap.. |
| Step 170 | Turn off the flame and keep aside.. |
| Step 171 | Now take a bowl.. |
| Step 172 | Add milk powder, all purpose flour, salt, baking powder, curd and water as require.. |
| Step 173 | Kneed a dough.. |
| Step 174 | Make small balls from it.. |
| Step 175 | Now heat oil in a frying pan.. |
| Step 176 | After hearing oil fry the jamun.. |
| Step 177 | Fry it until golden brown.. |
| Step 178 | Take it in one palte.. |
| Step 179 | Let balls cool down.. |
| Step 180 | After that add balls into sugar syrap.. |
| Step 181 | Gulab Jamun is ready.. |
| Step 182 | J) For Rotla. |
| Step 183 | Take a bowl.. |
| Step 184 | Add water and dissolve salt into it.. |
| Step 185 | Add Millet Flour.. |
| Step 186 | Kneed a dough.. |
| Step 187 | Kneed it for 5 minutes.. |
| Step 188 | Now on chopping bored take the dough.. |
| Step 189 | Using hand make the Rotla.. |
| Step 190 | Flatten the dough.. |
| Step 191 | Sock the hand in water if require.. |
| Step 192 | Now heat the earthen tawa.. |
| Step 193 | Place the Rotla on it.. |
| Step 194 | Cook it completely both sides.. |
| Step 195 | Pour the ghee on it and Grease it well.. |
| Step 196 | Keep aside.. |
| Step 197 | Now take a place and place all the items in to it.. |
| Step 198 | Serve hot.. |
| Step 199 | Traditional gujrati thali is ready to be serve.. |
| Step 200 | Enjoy.. |
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. This is the best place to eat Gujarati food outside India. There food is always fresh and delicious. A traditional Gujarati thali is an all-vegetarian feast (it doesnt contain eggs either).
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