GUJARATI THALI

 RECIPES

1. RAVA SWEET
2. SHRIKAND
3. BROADBEANS KOFTA 
4. GREEN GRAM GRAVY
5. SWEET AND SOUR GRAVY
6. TASTY DHOKLA
7. RADISH SIDE DISH
8. POTATO SIDE DISH
9. SPICY PEAS SAMOSA

1. RAVA SWEET:-

INGREDIENTS:-

1. Rava                   2 cups
   
2. Water                 6 cups
3. Lavang               3
4. Cinnamon           1"
5. Ghee                   1/2 cup
6. Cardamom          1 tsp
7. Nutmeg               2 drops

METHOD:-

• Fry rava until good aroma comes up.
• Heat 1 tbsp of ghee in the same pan, add cinnamon and lavang.
• Fry and add water, bring to boil and add sugar.
• Boil until sugar dissolves and rava little by little and stir.
• Cook on a slow flame for 2 minutes, sprinkle cardamom and remaing ghee.
• Brush ghee on a plate and spread rava sweet and cool it.
• Cut into traingular shape and serve.
  

2. SHRIKAND:-

INGREDIENTS:-

1. Milk                1 liter
   
2. Curd                2 tsp
3. Sugar               1 cup
4. Cardamom       1 tsp
5. Nutmeg            5 drops
6. Saffron             little

METHOD:-

• Warm milk and add curd and mix and keep it aside whole night.
• In the morning put the curd in a thin cloth, tie a string and hang down.
• Hang for atleast 4 to 5 hours or until the whey water drops out.
• Take out the hung curd and mix with sugar, cardamom, saffron, nutmeg drops.
• Mix well and serve as desert. This is the tasty shrikand.

3. BROADBEANS KOFTAS

INGREDIENTS:-

1. Broad beans             250 gms
   
2. Fenugreek leaves     1 bunch
3. Wheat flour              1/2 cup
4. Rava                         1/4 cup
5. Turmeric                   1/2 tsp
6. Ajwain                      1 tsp
7. Baking soda              2 pinch
8. Green chilies            8 nos
9. Ginger                      1"
10. Salt                           1 tsp
11. Chilly powder          2 tsp
12. Coriander leaves      handful
13. Oil                            for frying
14. Water                        2 1/2 cups

FOR SEASONING:-

1. Mustard seeds         1 tsp
2. Cumin seeds            1 tsp
3. Hing                         1/4 tsp
4. Oil                            1 tbsp

METHOD:-

• Wash fenugreek leaves and cut into small pieces. 
• Wash broad beans and discard the string on both sides and slit.
• Grind chilies and ginger to a smooth paste.
• In a bowl mix wheat flour, 1/2 tsp ajwain, salt 1/2 tsp, fenugreek leaves, soda, turmeric, 1/2 cup water, 1 tsp of oil, knead to a dough and keep it aside.
• Make small balls and deep fry in the oil and keep it aside.
• Pressure cook beans for 1 whistle and cool it.
• Heat oil add seasoning, splutter mustard and cumin seeds, add hing.
• Add ginger, chilies paste and fry for a minute.
• Add 1/2 tsp of ajwain, chilly powder, salt and cooked beans.
• Mix well and add a cup of water, bring to boil.
• Add the fried koftas, cook on a low flame for 5 minutes.
• Cook until the water dries up, garnish with coriander leaves.
• Serve with chapati, puri.

4. GREEN GRAM GRAVY

INGREDIENTS:-

1. Green gram           1 cup
   
2. Turmeric               1/4 tsp
3. Dhania powder     1 tsp
4. Salt                        2 tsp  
5. Chilly powder       2 tsp
6. Hing                      1/4 tsp
7. Sugar                     2 tsp
8. Green chilies         4
9. Coriander leaves   handful
10. Water                    2 cups

FOR SEASONING:-

1. Mustard seeds          1 tsp
2. Cumin seeds            1 tsp
3. Oil                            1/2 cup

METHOD:-

• Wash green gram and soak for 2 hours. Chop green chilies, and coriander leaves.
• Pressure cook for 2 whistles adding 2 cups of water.
• Heat oil in a kadai, add mustard, cumin and splutter.
• Add chilies, hing, chilly powder, sugar and salt.
• Mix and add cooked gram with water, boil for 2 minutes.
• Garnish with coriander leaves, serve with chapati, roti, puri.

5. SWEET AND SOUR GRAVY

INGREDIENTS:-

1. Tur dhal                1 cup
2. Chow-chow          2 nos
3. Dates                     4
4. Tamarind               1 tbsp
5. Jaggery                 1 tbsp
6. Turmeric                1 tsp
7. Chilly powder       2 tsp
8. Salt                        2 tsp
9. Dhania powder     2 tsp
10. Water                    3 cups
11. Coriander leaves   handful

FOR SEASONING:-

1. Oil                        1/4 cup
2. Mustard seeds      1 tsp
3. Cumin seeds        1 tsp
4. Hing                     1/4 tsp
5. Lavanga               3
6. Cinnamon           1"
7. Curry leaves        few  
8. Groundnut           1/4 cup      

METHOD:-

• Wash chow-chow and cut into 1" pieces.
• Pressure cook dhal and chow-chow in 3 cups of water for 2 whistles.
• Heat oil in a pan add mustard and cumin seeds and splutter.
• Add hing, lavanga, cinnamon, groundnut, turmeric, curry leaves and fry for a minute.
• Add tamarind paste, jaggery, salt, chilly powder, dhania powder.
• Mix and add cooked dhal, dates, cook for 5 minutes on low heat.
• Garnish with coriander leaves, serve with chapati, puri.

6. TASTY DOKLA

INGREDIENTS:-

1. 
   Urad dhal               1 cup
   
2. Idly rice                 2 cup
3. Salt                         1 tsp
4. Pepper powder       1 tsp
5. Green chilies          5
6. Ginger                    1"
7. Baking soda           1/4 tsp
8. Coconut                 2 tbsps
9. Coriander leaves   handful

FOR SEASONING:-

1.  Oil                      1 tbsp
2.   Mustard seeds    1 tsp

METHOD:-

• Wash and soak rice and urad dhal for 5 hours separately.
• Grind urad dhal to a smooth paste, rice to a coarse paste.
• Mix both and add soda and salt, ferment for 8 hours or whole night.
• Cut green chilies, coriander leaves, scrape coconut and mix to the batter.
• Add pepper powder and mix well.
• Steam in the idly cooker by pouring the batter in a plate or flat bowl.
• Steam for 10 minutes and cool it and cut into 1" pieces.
• Heat oil in a seasoning pan and crackle and pour on dhoklas.
• Serve hot with mint chutney.

7. RADISH SIDE DISH

INGREDIENTS:-

1. Radish                      5 nos
   
2. Bengal gram flour    1 cup
3. Green chilies            4 nos
4. Coriander leaves      little
5. Salt                           1 tsp
6. Garam masala          1 tsp
7. Lemon                      1

FOR SEASONING:-

1. Mustard seeds          1 tsp
2. Oil                            2 tbsp

METHOD:-

• Scrape radish, cut chilies, coriander leaves.
• Heat oil, crackle mustard seeds, fry green chilies.
• Add radish and fry for a minute, add flour and fry.
• Add water and stir, cook on low heat until it dries up.
• Mix and add salt, garam masala, lemon juice.
• Garnish with coriander leaves and serve with chapati.

8. POTATO SIDE DISH

INGREDIENTS:-

1. Potatoes              500 gms
   
2. Turmeric             1/2 tsp
3. Salt                     1 tsp
4. Dhania powder   2 tsp
5. Hing                   1/4 tsp
6. Chilly powder    1 tsp
7. Cashewnuts        10
8. Raisins                12

FOR SEASONING:-

1. Oil                     1 tbsp
2. Sesame              1 tbsp
3. Jeera                  1 tsp
4. Curry leaves      few

METHOD:-

• Wash potatoes and cut lenghtwise like finger chips.
• Fry in hot oil until crisp and spread on a tissue paper.
• Heat 1 tbsp of oil and fry cashewnuts,  raisins.
• Keep it aside and in the same oil fry sesame seeds and jeera and splutter.
• Add hing and curry leaves, add fried potatoes, turmeric, salt, chilly powder, cashewnuts and raisins.
• Mix well and serve with chapati, puri. 

9. SPICY PEAS SAMOSA

INGREDIENTS:-

1. Wheat flour             3 cups
   
2. Rava                        1/2 cup
3. Salt                          2 tsp
4. Water                       1 cup
5. Oil                           3 tbsps

FOR FILLING:-

1. Raw peas                 1 cup
2. Green chilies           10
3. Ginger                     1"
4. Sugar                       1 tsp
5. Salt                          1 tsp
6. Hing                        1/4 tsp
7. Garam masala         1 tsp
8. Coriander leaves     handful
9. Lemon                    1
10. Oil                           for frying

METHOD:-

• Mix wheat flour, rava, salt, oil, and water to a smooth dough. 
• Close a lid and keep it aside for 1 hour.
• Grind peas and ginger to a smooth paste. Cut chilies, and coriander leaves.
• Heat 2 tbsps of oil and add hing, peas paste.
• Fry on low heat adding chilies, salt, sugar, and garam masala.
• Cook until the peas paste dries up, cool and add coriander leaves, lemon juice.
• Make lemon size balls from the dough and press small puris.
• Fill 3 tsp of the peas masala in the middle, close the sides and paste the ends.
• Heat oil and deep fry the samosas till crisp on both sides.
• Serve with mint chutney, tomato sauce.