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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.