Traditional Gujarati Thali, Heart Friendly Foods You Should Eat

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Traditional Gujarati Thali

Before you jump to Traditional Gujarati Thali recipe, you may want to read this short interesting healthy tips about Strength Raising Snacks.

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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:

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

Steps 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 asafoe
    tida..
  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 Kha
    man 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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