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

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
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.