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Traditional Gujarati Thali
Traditional Gujarati Thali

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We hope you got benefit from reading it, now let’s go back to traditional gujarati thali recipe. To cook traditional gujarati thali you only need 120 ingredients and 200 steps. Here is how you achieve it.

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