Recipe: Delicious Gujarati Thali Platter

Gujarati Thali Platter. Thali (meaning "plate") is a round platter used to serve food in South Asia and Southeast Asia. Thali is also used to refer to an Indian-style meal made up of a selection of various dishes which are served on a platter.. For example, one may encounter Nepalese thali, Rajasthani thali, Gujarati thali and Maharashtrian thali.

The Gujarati thali has garnered much fame not only outside the Gujarati diaspora but also beyond the national boundary. A typical Gujarati thali served as lunch or dinner in households and restaurants consists of an array of selective dishes arranged in a thali or plate. The platter usually consists of roti or chapatti that is homemade bread; rice; a shaak/sabzi, that is a sweet or spicy dish. You can have Gujarati Thali Platter using 28 ingredients and 15 steps. Here is how you cook that.

Ingredients of Gujarati Thali Platter

1. Prepare of For Custard Apple Basundi(6persons).
2. You need 1 kg of Milk.
3. Prepare 1/2 cup of Amul Mithai Mate.
4. Prepare 1/2 cup of Sugar.
5. You need 1 cup of Custard Apple Pulp.
6. It's 1/2 tsp of Cardamom powder.
7. It's as needed of Pista Flakes for Garnish.
8. It's of For Tindi (Ivy gourd)Subzi(8 persons).
9. It's 1/2 kg of Tindi(Ivy gourd).
10. It's 1/4 cup of grated Fresh Coconut.
11. You need 2 tbsp of Sugar.
12. It's 1 of Lemon juice.
13. Prepare to taste of Salt.
14. You need of For Tempering.
15. It's 2 tbsp of Oil.
16. Prepare 1 tsp of Mustard Seeds.
17. You need 1 tsp of Cummin Seeds.
18. Prepare as needed of Curry leaves.
19. Prepare 2 tbsp of Green Chillies Ginger paste.
20. You need of For Cucumber Flavour Curd Rice(8 persons).
21. Prepare 2 of Cup cooked Basmati Rice.
22. You need 1 of Cucumber grated.
23. You need 2 of Green Chillies slit into half.
24. Prepare 1 of grated Ginger.
25. It's as needed of Curry leaves.
26. It's to taste of Salt.
27. You need as needed of Chopped fresh Coriander leaves.
28. You need as needed of Pomegranate pods for Garnish.

Gujarati thali is an absolute brand ambassador of the cuisine and culture of Gujarat. With an aristocratic feel to it, the thali consists of food varieties from all corners of Gujarat. The best part about the thali is that it displays the grandeur of Gujarati food in its presentation and delicacy of its taste with a number of food items. Gujarati Thali (Gujarati: ગુજરાતી થાળી) is an assortment of dishes arranged as a platter for lunch or dinner in restaurants and homes, mostly in Gujarat and places with Gujarati diaspora. " Thali" literally means "a full plate meal".

Gujarati Thali Platter instructions

1. For PREPARATION of Custard Apple Basundi..
2. In steel vessel add milk.&keep on medium flame.to boil.After one boil add mithai mate and mix well stirring constantly for 20-25mins till it thickens.Add sugar and mix well.Cool at room temperature..
3. Refrigerate prepared basundi.. overnight.Add Custard Apple Pulp at time of serving.(From 400gm Custard Apple Fruit..you will get 1 cup of deseeded Custard Apple Pulp.).
4. Garnish with cardamoms powder and Pistachio flakes.Serve& Relish chilled Custard Apple Basundi..
5. PREPARATION of Tindi(Ivy Gourd) Subzi.
6. Wash and pat dry Tindi...cut into semi thick long slices..
7. In Microwave..cook cut tindi with 1/2cup of water for 6-8mins on Medium temperature.(70-80).In a non stick pan add &heat oil, Spluttter mustard seeds,Cummin seeds,add turmeric powder, green chillies ginger paste, saute,add cooked tindi,salt,sugar,lemon juice, grated coconut,add 1/8cupof water.mix well.Cook for 2 minutes.Serve hot Garnishing with chopped coriander leaves..
8. Preparation of Cucumber Flavour Curd Rice(To be prepared beforehand).
9. Cool cooked Basmati rice at room temperature.Add grated cucumber, tempering,and whisk cool curd,salt to taste.Mix well.Keep Refrigerated for 4-5hours.Serve & Relish Cucumber Flavoured Curd Rice Garnishing with chopped coriander leaves and pomegranate pods..
10. For Raw Banana subzi..Boiled raw Banana..peel and cut into cubes.In non stick pan add tempering of oil,urad dal, mustard-cummin seeds,hing curry leaves, turmeric powder, green chillies ginger paste,..add cubed boiled Raw banana pieces,add salt,sugar,lemon juice.Mix well. Garnish with chopped coriander leaves..
11. For Making Stuffed Karela(Bitter gourd..small variety) Subzi...Wash,peel,slit in half lengthwise..deseed them..saddle salt and mix well.keep for half an hour. nowadd one glass of water and squeeze between palm of hand to remove water(bitter taste) from slit Karelas.Stuffed with besan filling.Steam them in cooker.Do tempering.of oil mustard cummin seeds, sesame seeds..Serve Hot..
12. For Stuffing..(in Bitter gourd/Karela).mix roasted gram flour,grated coconut,coarse peanut powder,salt, turmeric powder,red chilli powder,dhania jeera powder,sugar,lemon juice..
13. Thaw Frozen Mango juice.. before Serving..
14. ForBrinjal Potato Sambhariya.& Stuffed Chillis Bhajiyas...refer to recipes shared.. before..
15. Serve & Relish This Lunch Platter with Hot Wheat Puris..

Gujarati Thali (Gujarati: ગુજરાતી થાળી) is an assortment of dishes arranged as a platter for lunch or dinner in restaurants and homes, mostly in Gujarat and places with Gujarati diaspora. "Thali" literally means "a full plate meal". Rupa Vira is one of the few places in the area to serve up a traditional Gujarati thali, which is available for dinner on Fridays through Sundays. It starts with an assortment of appetizers known as farsaan, and the main platter features dishes including sweet, yogurt-based kadhi, puri fried puffed bread, and assorted vegetables. The Gujarati and Rajasthani thali menu is very limited compared to other restaurants, but right from the phoolkas to their Bindi Tamara and kulfi, everything is done to perfection.. that all its branches across Mumbai stay packed on all weekends. Panchvati Gaurav indulges its guests with a generous platter consisting ofbatata wadas, dhoklas.

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