Easy Traditional Gujarati Thali

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We hope you got insight from reading it, now let’s go back to traditional gujarati thali recipe. You can cook traditional gujarati thali using 120 ingredients and 200 steps. Here is how you achieve it.

The ingredients needed to make Traditional Gujarati Thali:

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

Instructions to make Traditional Gujarati Thali:

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.

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