Popular Indian Thalis लेबलों वाले संदेश दिखाए जा रहे हैं. सभी संदेश दिखाएं
Popular Indian Thalis लेबलों वाले संदेश दिखाए जा रहे हैं. सभी संदेश दिखाएं

शुक्रवार, 22 नवंबर 2019

Plain Rice for Tradition Gujarati Thali. Very Tasty, Delicious with Dal and Khati mithi Kari.

         Rice is the main item of Gujarati Thali among the combination of all dishes. Of course, Rice and Lentil, which means Tuver Dal, make a pair and often called Dal-Chaval in Hindi and, in Gujarati, Dal-Bhat.

         Basmati mostly used for Biryani or Pulao. From other varieties of Rice generally used for Gujarati Thali, though some prefer to use Basmati for plain Rice, no problem!

          In Gujarat, popular Rice variety used for daily Rice the cuisine is the Chaapi kolam, Surati Kolam, Kumud, Masoory, and many others.

Recipe of Plain Rice for Tradition Gujarati Thali
Recipe of Plain Rice for Tradition Gujarati Thali

 


Ingredients:


  • Rice as per need.
  • Salt as per taste.

Method:


The method is so simple.
  1. Wash the Rice two-Three times.
  2. Let Rice put in a bowl of water for half to one hour then remove the water.
  3. Put Rice in the pressure cooker and add sufficient water according to the quantity of Rice.
  4. Add salt as per taste. Some Gujarati family doesn't.
  5. Add Cream (Pure Ghee), which makes Rice smooth.
  6. Optionally can add a few drops of Lemon juice to make Rice more white.
  7. Two or three whistles are enough. 
  8. Rice is ready.

गुरुवार, 21 नवंबर 2019

Delicious Gujarati Curry Recipe for Typical Gujarati Thali. Svadisht Gujarati Kadhi banana Ki rit.

     Beside of the Toor (Tuver) Daal, Curry urf Kadhi is another important item in the typical Gujarati Thali. This Kadhi is so tasty (Sour and Sweet) that many participants drink it directly from the bowl.

     Tuvar dal ke alava Khatti-Mitthi Kadhi bhi Gujarati Thali ki ek jaroori vanagi hai. Yah itani svadidht hoti hai ki kitane mehman to sidhe baaul se hi pine lagate hai.


 
Khatti Mitthi Gujarati Kadhi for Gujarati Thali
Khatti Mitthi Gujarati Kadhi for Gujarati Thali


Ingredient for Delicious Gujarati Curry:
Note: - This quantity is for 10 to 12 persons. Yah samagri 10 se 12 logo ke liye hai.


  •          Butter Milk (Chhaas yaani Takr):  11/2 liter.
  • ·        Chickpea flour(Besan, Chana ka Ata): 50 grams.
  • ·        Ghee (Cream of Milk): 2 TABLESPOON.
  • ·        Cumin Seed (Jira): 1 teaspoon.
  • ·        Dry Red Chilli: 2 no.
  • ·        Bay Leaf (Tejpatta): 2 no.
  • ·        Hing: ½ teaspoon.
  • ·        Curry Leaves: 1 TABLESPOON.
  • ·        Clove (Laung): 5 no.
  • ·        Black Pepper (Kali Mirch): 5 no.
  • ·        Cinnamon Stick (Dalachini): 2 no.
  • ·        Methi Dana (Fenugreek): 1 TABLESPOON.
  • ·        Ginger paste (Aadu Ki Paste, lei): 1 teaspoon.
  • ·        Garlic Paste (Lahasun Ki paste, lei): 1 teaspoon.
  • ·        Green Chilli (Hari Mirch): 1 teaspoon.
  • ·        Salt: 1 TABLESPOON.
  • ·        Jaggery (Gur): 1 TABLESPOON.
  • ·        Water: 1 cup.
  • ·        Fresh Coriander and/or Green Garlic Leaves (Tazi Dhaniya and/or Lahasun Patta): 2 TABLESPOON.
Tadaka and Cooking Method:

  1. Take a buttermilk or Curd, and mix Besan in and stir well.
  2. Heat the Oil in a pan.
  3. Add Jira, Tejpatta, 2 dry  red chili, slight Hing Powder,  Methi Seeds, Clove, Black Pepper, Bay Leaf, Curry Leaves,  and fry on low flame till 2-3 second.
  4. Add Paste of Ginger and Garlic, Green Chili pieces.
  5. Fry for a 2-3 seconds then add Besan, mixed with buttermilk or curd.
  6. Add some water, and boil on low flame.
  7. Add Jaggery as per choice.
  8. Boiled well then add Green Coriander and/or Garlic Leaves.
  9. Your curry for Gujarati thali is ready.

बुधवार, 20 नवंबर 2019

Gujarati Tuver or Toor Daal, Pulses, a part of Gujarati Thali.



A typical Gujarati thali means the plate isn't possible without a Gujarati style Tuver Daal which also known as Lachaka daal, says the type of soup. Here the recipe is given below for you.

Gujarati style Tuver dal (pulse) Recipe
Gujarati style Tuver dal (pulse) Recipe

INGREDIENTS:

  • Toor dal 1/2 cup.

  • Salt as per taste.

  • Turmeric powder 1/2 teaspoon. 

  • Red Chill powder one teaspoon. 

  • Tomato one cut to small pieces.

  • Green Chill one cut to small pieces.

  • Ginger one small piece crushed.

  • Curryleaves 8 to 10.

  • Jaggery(Gudha) One TABLESPOON 

  • Kokum 3 pcs.

  • Dhania powder one teaspoon. 

  • Garam masala powder 1/4 teaspoon.

  • Peanuts(Moongaphalee). 

 

For Tadka(Vaghar):

  • Oil 2 TABLESPOON.

  • mustard(Sarason) seed one teaspoon. 

  • Jeera one teaspoon. 

  • Red dry Chili two-piece.

  • Fenugreek (Methee) seeds 1/2 teaspoon. 

  • Asafoetida(Hing) 1/4 teaspoon.

  • Bay leaf(Tej patta) one leaf.

  • Clove(Launge) one.

  • Cinnamon(Daalacheenee)one stick.

  • Coriander(Dhaniya).


Method:

  1. Wash the Toor(Tuver) daal with water and boiled for three whistles.

  2. Crush well with a blender.

  3. Add water as per need and other ingredients - Turmeric powder, Red Chili powder, Ginger, CurryLeaves, Green chili, Kokum, Tomato, and peanuts.

  4. Stir well and boil for a couple of a minute or three and later add Jaggery, Dhaniya powder, Garam Masala as the measurement given in the list.

  5. Boil again for another 5 minutes. (Total time is now 8 minute).

  6. Toor(Tuver )Daal is ready for Tadka.

  7. Heat the oil and add jeera, methee, red dry chili two-piece, a small quantity of Asafoetida, Tamal Patra, clove, and Cinnamon stick. (optional, some Red Chili powder if want spicier). Pour hot spicy oil in the liquid of the daal and stir well.

  8. Boil more for two minutes with the lead closed, and spread coriander leaves, and take off from the stove and close the lead again for five minutes to add the aroma of the coriander leaves.


Serve in a bowl to eat with a Rice.

सामग्री:

   

     तुवर दाल 1/2 कप।
    स्वादानुसार नमक।
    हल्दी पाउडर १/२ चम्मच।
    लाल मिर्च पाउडर एक चम्मच।
    टमाटर को छोटे टुकड़ों में काट लें।
    हरी मिर्च को छोटे टुकड़ों में काटें।
    अदरक का एक छोटा टुकड़ा कुचल दिया।
    करी ry से १० तक।
    गुड़ (गुढ़ा) एक चम्मच
    कोकम 3 पीसी।
    धनिया पाउडर एक चम्मच।
    गरम मसाला पाउडर 1/4 चम्मच।
    मूंगफली (Moongaphalee)।


तड़का (वागड़) के लिए:

    तेल 2 चम्मच।
    सरसों (सरसों) एक चम्मच बीज।
    जीरा एक चम्मच।
    लाल सूखी मिर्च दो टुकड़े।
    मेथी (मेथी) के बीज 1/2 चम्मच।
    हींग (हिंग) 1/4 चम्मच।
    बे पत्ती (तेज पत्ता) एक पत्ता।
    लौंग (Launge) एक।
    दालचीनी (डलाचेनी) एक छड़ी।
    धनिया (Dhaniya)।


तरीका:

    Toor (Tuver) दाल को पानी से धोएं और तीन सीटी आने तक उबालें।
    एक ब्लेंडर के साथ अच्छी तरह से क्रश करें।
    आवश्यकतानुसार पानी और अन्य सामग्री - हल्दी पाउडर, लाल मिर्च पाउडर, अदरक, करी पत्तियां, हरी मिर्च, कोकम, टमाटर और मूंगफली डालें।
    अच्छी तरह से हिलाओ और एक या तीन मिनट के लिए उबाल लें और बाद में सूची में दिए गए माप के रूप में गुड़, धनिया पाउडर, गरम मसाला मिलाएं।
    एक और 5 मिनट के लिए फिर से उबाल लें। (कुल समय अब ​​8 मिनट है)।
    तड़का के लिए तोर (तुवर) दाल तैयार है।
    तेल गरम करें और उसमें ज़ीरा, मेथी, लाल सूखी मिर्च दो-टुकड़ा, थोड़ी मात्रा में हींग, तमाल पत्र, लौंग और दालचीनी की स्टिक डालें। (वैकल्पिक, कुछ लाल मिर्च पाउडर यदि स्पाइसीयर चाहते हैं)। दाल के तरल में गर्म मसालेदार तेल डालें और अच्छी तरह से हिलाएं।
    सीसा बंद होने के साथ दो मिनट के लिए और उबालें, और धनिया पत्ती फैलाएं, और स्टोव से उतार लें और पांच मिनट के लिए फिर से सीसा बंद करके धनिया की पत्तियों की सुगंध जोड़ें।

 तुवर दाल चावल के साथ परोसने के लिए तैयार है।

MG