Gujrati Thali
A typical Gujarati thali consists of one variety of dal, kadhi (curd preparation), two to three vegetables and pulses. Salad, savouries, sweets, pu ri or chapatti, rice, chutnies, pickles and papad. On special festive occasions the menu becomes more elaborate.
Mula ni kadhi
Ingredients :
- 2 cups sour curds,
- 1/2 cup gram flour,
- Salt to taste,
- 4 cups water,
- 1 tablespoon sugar,
- 1 1/2 tablespoons chilli P ginger paste,
- 1/2 cup small pieces of white radish,
- A big pinch of asafoetida,
- Few coriander leaves, chopped.
- For tempering 2 tablespoons melted ghee
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon fenugreek seeds
- 2 sprigs of curry leaves
Method :-
Take curds and gram flour in a vessel and beat them together. Add water and all the spices. Mix well. Add white reddish pieces. Prepare tempering. Separate curry leaves and wash them. Heat ghee, add mustard seeds, cumin and fenugreek seeds. When they stop spluttering, remove from fire and hold over the kadhi mix. Add curry leaves and pour in it. Now put the vessel to heat. Stir often for even mixing and thickening. Simmer for 10 minutes. Serve hot with few coriander leaves in it.
Sambharelu Shak
Ingredients:
6 small round brinjals
6 medium potatoes
6 medium onions
6 tablespoons gram flour
1/2 cup coriander leaves chopped
1/2 cup coconut grated
1 1/2 tablespoons chilli ginger paste
3 teaspoons red chilli powder
1/2 teaspoon turmeric powder
Salt to taste
1 teaspoon sugar
1/4 teaspoon asafoetida
1/4 teaspoon soda-bi-carb
1/4 cup oil.
Method :-
Cut off half of the brinjal sticks and remove calyx. Split them from its base in four for stuffing. Peel and cut potatoes and onions into four pieces. Take one tablespoon oil in a pan and roast gram flour till light pink. Take out in a plate. Mix in it all the seasonings, coriander leaves and coconut. Use some of this mixture in stuffing the brinjals. Mix rest of it with potatoes and onions. Heat remaining oil and add prepared vegetables. Cook on medium heat covered with a lid. Stir often for even cooking.
Green peas ghughara
Ingredients:
For covering : For filling :
1 cup wheat flour 1 1/4 cup green peas crushed
1/2 cup flour Big pinch soda-bi-carb
3 tablespoons oil 1/4 cup corianderleaves chop
1/4 teaspoon salt 1/4 cup coconut grated
Oil for deep frying Salt to taste
1 Spoon chilli-ginger paste
1 teaspoon sugar
Juice of one lemon
pinch of garam masala
2 tablespoons oil
Method :-
Heat oil, add crushed peas and soda-bi-carb. Cook on slow heat, covered with a lid. Stir often for even cooking. When the peas are cooked remove from heat, take out in a plate and cool. Add, coriander leaves, coconut, and all the seasonings. Mix well. Divide into 18 portions. p73 Prepare covering by mixing all the ingredients and make dough-like puri by using little water. Knead well and divide into 18 balls. Roll each ball like a small puri, put one portion of filling, fold and stick edges making it into half round shapes. Now decorate the edge by creating designs with your fingers to make ghughara. Deep fry in oil to light brown crisp ghughara.
Serve them hot with green coriander chutney.
Khaman dhokla
Ingredients:
1 cup channa dal (split bengal gram)
1 cup moong dal with skin
1 tablespoon chilli ginger paste
Salt to taste
1/4 teaspoon turmeric powder
1/2 cup butter milk
1 teaspoon sugar
A pinch of asafoetida
1/2 teaspoon soda-bi-carb
3 tablespoons oil
For preparing the dhoklas
1 oz oil 1 oz water
Big pinch citric acid
1/4 teaspoon soda-bi-carb
To temper
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon sesame seeds
Coriander leaves to garnish
Method :-
Soak both the dals separately for five hours. Remove skin of moong dal as much as possible. Then grind to a paste. Mix both the pastes with other ingredients. Beat mixture with hands to make it light and fluffy. Then cover with a tight lid and keep aside in a warm place for about five hours to ferment. Now combine oil, water and citric acid in a small vessel. Heat it. When it starts boiling, remove from fire and add half teaspoon soda bicarb. It will bubble. Stir with a spoon and pour it in the fermented batter. Mix well. Take a vessel, big enough to hold an eight inches diameter deep plate. Put about four cups of water in it and a metal ring in the center to put the plate on. Cover with a tight lid and boil water. Meanwhile grease the plate with oil and pour the batter. Put it inside on the ring. Cover and steam for 15 p73 minutes. The batter will rise and make spongy dhoklas. Take out carefully from inside and allow to cool for 10 minutes. Cut square pieces and take out in a serving plate. Prepare tempering by heating oil and mustard seeds. When the seeds stop spluttering, add sesame seeds and cover with a lid. Switch off gas and hold till spluttering stops. Pour over dhoklas evenly. Sprinkle coriander leaves.
One can serve khaman dhoklas hot or cold with green coriander chutney.
Fruit Shrikhand
Ingredients:
- 8 cups fresh curds
- 1 1/2 cup powdered sugar,
- 1/2 teaspoon cardamom powder
- 1 cups mixture of orange segments, grapes and bananas.
Method :-
Hang curds in a muslin cloth to remove water. Keep for at least four hours to drain out completely. Take out thick curd in a thali, mix powdered sugar. Sieve the mixture for even mixing. Mix cardamom powder and fruit pieces. Keep in the refrigerator till serving time. It should not become sour
Gujrati Thali Courtesy : .P JYOTHI N. PAREKH
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