Gujarati Thali (State of Gujarat, India)


http://www.masalakorb.com/gujarati-summer-thali-gujarati-cuisine/

Gujaratis are also known for their craze for aamras aka mango pulp, which is often served during summer season. In summer, when mangoes are ripe and widely available in market, Keri no Ras (fresh mango pulp) is often an integral part of the meal and in winters undhiyu (a mixed vegetable dish) will be the main highlight of the meal. The spices used also change depending on the season. Garam masala and its constituent spices are used less in summer. Salt, sugar or jaggery and lemon are used to give the balancing effect to the dishes. The subtle blend of these flavours also prevents dehydration during the summer months.
After lots of discussions and brainstorming, I quickly exhausted my repertoire of favourite recipes. And finally the outcome? A satisfied guaranteed meal. Look at all the vibrant colours, varied textures and satisfying flavours! This is one simple, yet palatable and super delicious menu perfect to the palate and the season. MANGO is the star ingredient!! It may not be liked by everyone because of the sweet taste in some dishes but I hope this post can inspire you to give this Gujarati Summer Thali a try, and you will get back here to share your experiences.
I hope you get to make a Gujarati Summer Thali from these traditional Gujarati food recipes. The ideas listed here have hyper-linked recipes which you can click on the recipe name or the photo  to view the recipe. For the next couple of days/weeks, I will be updating the links as and when I post the remaining recipe in the thali.



Recipe ideas for my take on Gujarati Summer Thali includes:


  1.  Aamras or Mango Pulp 
  2. Be Padi Rotli or Double layered roti
  3. Katta Dokhla or White dhokla
  4. Green Chutney or Coriander mint chutney
  5. Fajeto or Mango kadhi
  6.  Mango Pickle
  7. Bhaat or Plain Rice
  8. Chutti Mug ni dal or Dry Moong dal
  9. Karela batata nu shaak or Bitter Gourd Potato Curry
  10. Bhindi Sambhariya or Gujarati style stuffed Okra
  11. Cabbage Carrot Sambharo or Warm Cabbage salad
  12. Chaas or Spiced Buttermilk

Let’s go through each one of them in brief !!

1. Aamras or Mango Pulp: 
Aamras or Mango pulp is the pulp of the tropical fruit Mango. The pulp of a ripe fruit is extracted usually by hand and consumed along with puri or roti.


2. Be Padi Rotli or Double layered roti: 
Be padi Rotli is a double layered traditional Gujarati roti, which is prepared frequently during the mango season to enjoy with mango pulp or aamras.


3. Katta Dokhla or White dhokla:
Khatta dhokla or White dhokla is one of the famous gujarati snacks. It is a deliciously soft and spongy idli like snack. It is spongy, airy textured with sour and mild spicy flavoured, steamed savoury cake made from rice and urad dal.


4. Green Chutney or Coriander mint chutney:
Green chutney or Coriander Mint Chutney is a versatile Indian condiment, that adds a zing to your snack or any chat. Serve hot dhoklas with green chutney.


5. Fajeto or Mango kadhi
                   and
 6. Mango Pickle
Fajeto Recipe to make ripe mango kadhi, which is a sweet, sour & spicy yoghurt gravy prepared with mango pulp, yoghurt, chickpea flour & a few spices.
Mango pickle is not from this cuisine though, click here to view the recipe.


7. Bhaat or Plain Rice:
Rice is a staple grain that is served with almost all meals in India and it’s impossible to imagine an Indian meal without rice. Plain boiled rice is made and served everyday in almost all Indian households. This bhaat uses basmati rice.


8. Chutti Mug ni dal or Dry Moong dal:
A delicious dry moong dal preparation served with aamras and poori. Moong Dal (Yellow Split Lentil) is very famous dal in indian kitchen.


9. Karela batata nu shaak or Bitter Gourd Potato Curry:
Karela batata nu shaak/Bitter gourd Curry is a simple yet delicious vegetable stir fry made with bitter gourd, potatoes and a few selected spices.


10. Bhindi sambhariya/gujarati style stuffed Okra:
Tender okras (bhindi) are stuffed with an aromatic masala of sesame, coconut and coriander together with other spices and cooked with a tempering of asafoetida.


11. Cabbage Carrot Sambharo or Warm Cabbage salad:
Cabbage sambharo is nothing but the Gujarati style warm cabbage salad. It is very quick to make and requires very few ingredients. The unique thing about this salad is the vegetables are lightly stir fried to retain the crush of the veggies.


12. Chaas or Spiced Buttermilk:
An indispensable part of the ‘Gujarati Thali’ is the Chaas or Butter Milk which is consumed at the end of every meal to wash down the food and aid digestion.

 
Suggested Combinations for the Gujarati Summer Thali:

  • Mango pulp (aamras) with double layered roti (Be padi roti) or Puri
  • Mango pulp (aamras) with White dokhla (Khatta Dhokla)
  • Chutti Mug ni dal with aamras and puri or roti
  • Chutti mug ni dal with bhaat(rice) and kadhi.
  • Mango kadhi (Fajeto) with roti and rice
  • Karela batata nu shaak and Bhindi Sambhariya with roti and kadhi
  • Dhokla with green chutney or imli chutney

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