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Sharad special Gujarati thali recipe | how to make veg thali | thali recipe

A bouquet of Gujarati dishes is assembled and served in a traditional thali. It is a complete meal without onion and garlic prepared on sharad. Try this quick and easy thali recipe with all the basic ingredients from your kitchen. Do try this wonderful Indian Gujarati dish and enjoy its mouth-watering taste along with friends and family!

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Sharad special Gujarati thali recipe | how to make veg thali | thali recipe

Nehas Cook Book
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Main Course, Thali
Cuisine Indian
Servings 4 servings

Ingredients
  

Kheer recipe

  • 1 tsp ghee
  • ¼ cup soaked rice
  • ½ tsp cardamom powder
  • 1 litre milk
  • ¼ cup sugar
  • 1 sp charoli
  • 1 tbsp pista slits
  • 1 tbsp almond slits
  • 3 tbsp milk powder + 3 tbsp milk

Khaman dhokla

    For dhokla

    • 1 cup besan gram flour
    • 2 tbsp Rava fine
    • 1 tsp green chilli paste
    • ½ tsp ginger paste
    • ½ garlic paste
    • Salt to taste
    • 1 tbsp powder sugar
    • ½ tsp citric acid nimbu na phool
    • 2 tbsp oil
    • ¾ cup water
    • 1 tsp eno

    For tempering

    • 1 tbso oil
    • 1 tsp mustard seeds
    • 6-7 curry leaves
    • 3 green chilli chopped
    • 1 tbsp powder sugar
    • 3 tsp water

    Bharela rigan batata nu shaak

      For masala

      • ¼ cup gathiya
      • ¼ cup peanuts
      • ¼ cup white sesame seeds
      • 1 tbsp coriander powder
      • ½ tsp turmeric powder
      • Pinch of hing
      • Salt to taste
      • 1 tbsp jaggery
      • ½ tsp garam masala
      • 1 tsp lemon juice
      • 2 tsp red chilli powder
      • Chopped coriander leaves

      For sabzi

      • 500 grm or 7-8 small rigan and 4-5 small potatoes
      • 3 tsp oil
      • ½ cumin seeds
      • Pinch of hing
      • ¼ tsp turmeric powder
      • 1 tsp green chilli paste
      • ½ tsp ginger paste
      • 1.5 cup water

      Rasawala batata nu shaak

      • 3 medium size potatoes
      • 3 tbsp oil
      • ½ tsp mustard seeds
      • ½ tsp cumin seeds
      • 8-10 curry leaves
      • Pinch of hing
      • 2 tsp red chilli powder
      • ¼ tsp turmeric powder
      • 3 cup water
      • 1 tsp coriander powder
      • ½ tsp garam masala
      • 1 tbsp jaggery
      • Some coriander leaves
      • 1 tsp lemon juice

      Gujarati dal

      • ½ cup soaked tuvar dal
      • 1 medium size tomatoes
      • ¼ tsp turmeric powder
      • Salt to taste
      • 2.5 cup + 1 cup water
      • 1 tsp coriander powder
      • 2 tsp jaggery
      • 1 tbsp tamarind pulp
      • ½ tsp red chilli powder
      • 2 tsp boiled peanuts

      For tempering

      • 3 tsp ghee
      • ½ tsp mustard seeds
      • ½ tsp cumin seeds
      • 1 inch cinnamon
      • 2 cloves
      • Pinch of hing
      • 2 dry red chilli
      • 4-5 curry leaves
      • 2 green chilli slits
      • Chopped coriander leaves
      • 1 tsp lemon juice

      Pulao

      • 1 tsp ghee
      • 1 bay leaf
      • 5-6 black pepper
      • ½ star anise
      • 4-5 cloves
      • ¼ cup chopped carrot
      • ¼ cup chopped green peas
      • ½ cup soaked rice
      • 3 cup water

      Cabbage chilli sambharo

      • 1 cup thinly sliced cabbage
      • ½ cup green chilli slits
      • ¼ cup carrot slits
      • 2 tsp oil
      • ½ tsp Mustard seeds
      • 5-6 Curry leaves
      • Pinch of hing
      • ¼ tsp Turmeric powder
      • Pinch of sugar
      • ½ tsp Lemon juice
      • Salt to taste

      Poori

      • 2 cup wheat flour
      • 1 tsp rava
      • 1 tsp melted ghee
      • Pinch of sugar
      • Salt toaste
      • Water as required
      • Oil for deep frying

      Instructions
       

      Kheer

      • In a pan, add ghee, soaked rice and cardamom powder. Sauté for a minute.
      • Add milk and stir continuously till the rice is completely cooked.
      • When rice is completely cooked, then add sugar, charoli, pista slits, almond slits and diluted milk powder. Mix well.
      • The mixture starts to thicken. Switch off the flame.
      • Allow to cool down kheer mixture for 2 hrs in the refrigerator.

      Khaman dhokla

      • In a mixing bowl, sieve besan and rava.
      • Then add green chilli, ginger and garlic paste, salt, sugar, nimbu na phool, and oil. Add water gradually and make medium consistency of the batter.
      • Cover and rest the batter for 10 minutes.
      • In a pan, add 2 cup water and prepare it as a steamer.
      • Then add eno into the batter and mix well. Quickly besan batter is puffed up.
      • Now add batter into greased mould and steam dhokla for 15 minutes on medium flame.
      • After 15 minutes, take out the steam dhokla and allow it to cool.
      • For tempering, in a pan add oil, mustard seeds, curry leaves, chopped green chilli, powdered sugar and water. Sauté for a minutes and add on khaman dhokla.

      Bharela rigan batata nu shaak

      • In a grinding jar, add gathiya, sesame seeds and peanuts. Grind into a coarse powder.
      • Now in a mixing bowl, add grinded powder, coriander powder, turmeric powder, hing, salt, jaggery, garam masala, lemon juice, red chilli powder and chopped coriander leaves. mix well.
      • Make slits on both the sides of rigan and potatoes. Add stuffing tightly to it.
      • In a pressure cooker, add oil, cumin seeds, hing, turmeric powder, green chilli paste and ginger paste. Sauté for a minute.
      • Then add stuffed rigan and potatoes. Mix well.
      • Then add leftover masala, and water and mix well.
      • Cover the lid and pressure cook it on a medium flame for 2 whistles.
      • Serve rigan batata nu shaak with poori

      Rasawala batata nu shaak

      • In a pan, add oil, mustard seeds, cumin seeds, curry leaves, hing, red chilli powder, and turmeric powder and mix well.
      • Then add potato cubes and mix well. Add water and cook till potatoes become soft.
      • Now add coriander powder, jaggery and garam masala. Mix well and again cook for 2 minutes.
      • Switch off the gas. Add coriander leaves and lemon juice. Mix well.
      • Serve rasawala batata nu shaak with poori.

      Gujarati dal

      • In a pressure cooker, add soaked dal, tomatoes, turmeric powder, salt and water. Cover the lid and pressure cook it on a medium flame for 3-4 whistles.
      • Whisk the dal and add coriander powder, jaggery, tamarind pulp, red chilli powder and boiled peanuts.
      • Add water and adjust the consistency of daal. Simmer dal on low flame.
      • Now in a pan, add ghee, mustard seeds, cumin seed, cinnamon, cloves, hing, dry red chilli, curry leaves, and green chilli slits. Sauté for a minute and add into boiling dal.
      • Switch off the flame and add coriander leaves and lemon juice.mix well and serve.

      Pulao

      • In a pan, add ghee, bay leaf, black pepper, star anise, cloves, cinnamon, carrot and green peas. Sauté for a minute.
      • Add soaked rice and sauté it for a minute.
      • Add water and boil for 3-4 minutes.
      • Drain water and rind with cold water to stop the cooking process.
      • Serve hot rice with dal.

      Cabbage chilli sambharo

      • In a pan, add oil, mustard seeds, curry leaves, green chilli, hing and turmeric powder. Sauté for a minute.
      • Add thinly sliced cabbage, carrot and salt.
      • Lower the flame and cook for 3 minutes.
      • Then add sugar and lemon juice. Mix well and serve.

      Poori

      • In a mixing bowl, add wheat flour,rava, melted ghee, sugar and salt.mix well.
      • Add water gradually and make a semi-soft dough.
      • Make a lemon-sized ball and roll it into a round shape poori.
      • Heat oil in a pan, add poori and fry it on high flame.
      • Serve poori with kheer.

       

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