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Traditional Gujarati Thali

Aug-18-2018
Anjali Kataria
30 minutes
Prep Time
150 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Traditional Gujarati Thali RECIPE

The Typical Gujarati Thali consists of rotli, rotla, dal or kadhi, rice, sweet, shaak/sabzi, salad, pickles, Snacks and Curd/buttermilk. I have utilized my weekend to make this perfect Gujarati thali. And also I am Gujarati and I love to cook Gujarati food. Here I am sharing the recipe of typical gujarati thali which includes Daal, Kadhi, Sabji (Gravy chana sabji, Aloo matar sabji, Odo from brinjal) Gulab Jamun, Khaman, Ghee Gud, Rotla, Rice and pickle.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Gujarat
  • Main Dish
  • Healthy

Ingredients Serving: 2

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

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 (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 pill 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. 3 tbsp ghee
  160. 1 tbsp Jaggery
  161. H) Ghee Jaggery
  162. Take a small bowl
  163. Add melted ghee.
  164. Also add jaggery.
  165. Let them cool down and keep it aside.
  166. H) for gulab jamun
  167. Take a pan.
  168. Add water and sugar
  169. Cook until stir consistency.
  170. Add saffron and cardamom powder.
  171. Mix it well.
  172. There should be no thread formation in sugar syrap.
  173. Turn off the flame and keep aside.
  174. Now take a bowl.
  175. Add milk powder, all purpose flour, salt, baking powder, curd and water as require.
  176. Kneed a dough.
  177. Make small balls from it.
  178. Now heat oil in a frying pan.
  179. After hearing oil fry the jamun.
  180. Fry it until golden brown.
  181. Take it in one palte.
  182. Let balls cool down.
  183. After that add balls into sugar syrap.
  184. Gulab Jamun is ready.
  185. I) For Rotla
  186. Take a bowl.
  187. Add water and dissolve salt into it.
  188. Add Millet Flour.
  189. Kneed a dough.
  190. Kneed it for 5 minutes.
  191. Now on chopping bored take the dough.
  192. Using hand make the Rotla. Flatten the dough
  193. Sock the hand in water if require.
  194. Now heat the earthen tawa.
  195. Place the Rotla on it.
  196. Cook it completely both sides.
  197. Pour the ghee on it and Grease it well.
  198. Keep aside.
  199. Traditional gujrati thali is ready to be serve.

Reviews (2)  

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Bhavana Kataria
Sep-10-2018
Bhavana Kataria   Sep-10-2018

Perfect Guj Thali .

Sunaina Saxena
Aug-20-2018
Sunaina Saxena   Aug-20-2018

Perfect thali.

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