Rakhi Special: Gujarati Thali Recipe

Celebrate a rakhi bond with a healthy Gujarati plate - an array of sweet, tangy and spicy dishes that bring warmth and tradition to your festive table.  

Ingredients: 

Bajra Rotla:

• 2 cups of pearl millet flour (Bajra) 
• 1/2 teaspoon salt  
• Hot water, as needed  

Dhokla:

• 1 cup gram flour (besan)  
• 1/2 teaspoon turmeric 
• 1 tablespoon lemon juice  
• 1/2 teaspoon eno fruit salt  
• 1 green chili, finely chopped  
• 1 teaspoon mustard seed  
• 1 teaspoon oil  
• A few curry leaves  

Gujarati Kadhi:

• 2 cups of yogurt 
• 2 tablespoons of gram flour (besan)  
• 2 cups of water  
• 1 teaspoon ginger, grated  
• 1 green chilli
• 1 teaspoon mustard seed  
• 8-10 curry leaves  
• Hing  
• 1 teaspoon oil  

Dal :

• 1 cup split pigeon peas (toor dal)  
• 2 tomatoes, chopped  
• 1/2 teaspoon turmeric powder  
• 1 teaspoon cumin  
• 1 tablespoon ghee or oil  
• Salt 

Potato Sabzi:

• 3 medium potatoes, cubed  
• 1 teaspoon mustard seed  
• 1/4 teaspoon asafoetida
• 1/2 teaspoon turmeric 
• 1 teaspoon coriander powder  
• 1 green chili, chopped  
• 1 teaspoon oil  

 Rice:

• 1 cup basmati rice  
• 1 tablespoon ghee  
• 1 teaspoon cumin  
• 2 cups of water  
• Salt, to taste  

Shrikhand : 

• 2 cups hung yogurt   
• 1/4 cup of sugar  
• A pinch saffron 
• 1/2 teaspoon cardamom powder  
• Chopped nuts for garnish  

Sides and Condiments:

• Thepla (store bought or homemade)  
• Mango Chundo or lime pickle  
• Roasted papad  

Method:

Bajra Rotla:

1. Mix flour and salt; Mix in a soft dough using warm water.  
2. Divide the dough in the small sized balls; Roll in a thick disk.  
3. Cook both side of roti on a heated tawa.

Dhokla:

1. Take a bowl, mix besan, turmeric, lemon juice and water into a smooth batter.  
2. Before steaming , fold eno salt gently.  
3. Steam in greased dish for 12-15 minutes. 
4. .For tadka, add the mustard seeds, chopped chillies and curry leaves in heated oil and pour on dhokla .

Gujrati Kadhi:

1. Combine yogurt, besan, water, ginger and chillies; Whisk up to remove lumps.  
2. Heat oil, add rai, curry leaves and hing.  
3. Pour the yogurt mixture; Simmer for 8-10 minutes, sometimes stirring.  

Dal:

1. Cook Toor dal ,tomatoes, turmeric and salt .  
2. Take a pan, heat the ghee. Add jeera, then in the cooked dal, pour the tadka .  

Aloo bhaji: 

1. Heat oil. Add rai and hing.  
2. Stir in potatoes, turmeric, coriander powder, green chilli and salt.  
3. Cook  until the potatoes are tender.  

Cumin Rice:  

1. Rinse the rice; Drain and  soak for 15 minutes.  
2. Heat ghee; Add jeera and rice  and fry for 2 minutes.  
3. Add water and salt; Cover and simmer until the rice is fluffy.  

Shrikhand:  

1. Whisk hung curd until smooth.  
2. In the curd, mix sugar, saffron and cardamom .  
3. Chill and garnish with  nuts before serving.  

Serving Instructions:

Take a large plate or thali and arrange each dish in a small bowl . Decorate with fresh coriander and serve with sides and condiments. With a glass of cold chaas , this spread shows the full Gujarati vibes.  

Enjoy vibrant flavors and share the joy of keeping with this classic Gujarati plate!