Kathiawadi Thali |Gujarati Thali |Gujarati Bhano

We are landing oh my fav sate today yes its my native’s neighbor state and I love the cuisine of gujarat and yes its kathiawadi cuisine I have for you all.  In spite of its coastline region famous for seafood’s this state is filled with vegetarians as the influence of jains are more here. Gujarati cuisines are of various category from north gujarat , kathiawad, kachch and surat there are different styles of food prepared in this regions. For spicy food lovers Like me kathiwadi style will be the best to explore as they have some spicy recipes even though the addition sugar is very common in all regions of gujarat. The daily routine dishes made in Gujarati homes are khichidi , chaas, and varieties of pickles for sides.There are some seasonal foods which are popular in gujarat like keri no ras  . There is no particular coarse followed in this state as the starters  to desserts are generally served in a thali and can be enjoyed at any part of the meal. When I say gujarat its the varieties of farsan its famous for which is nothing but varieties of dishes to compliment the meal. Some farsan are generally eaten as snacks. The breads here are called as bhakiris in which bajra roti is very popular breads generally served in thali. In desserts shrikand and doodh pak are very popular here. The cuisine of gujarat is similar to rajasthani except for the spice level.i

Coming to kathiawad , its a peninsula in gujarat  which also known as sourashtra cuisine.In this region there is high count of vegetarian and they are known for making spicy food. The most popular dishes here are bhakri’s,eggplant curries,stuffed chillies, undhiyo, patra, dhokla, dhokli and chunda.. Kathiawadi is completely vegetarian and some people in this region exclude onion garlic but for some recipe they do include a garlic tomato chutney.I have tried to bring all the dishes of kathiawad and some are made in every region  of Gujarat. My best friend comes from this state and she used to bring lots yummy food when we were in school and I used to enjoy them lot , She might feel happy to see me doing this thali 🙂  Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#39…Lets move on to my fav thali from Gujarat..

 Updated 11/30/2014
{ P.S –  Images used in the post are owned by me . Plz Do not use My pics without letting me know. If I come to know that you have used my Pic then you might have to pay me compensation and I will legally proceed copyright case against you ( whom so ever it is concerned) whoever have lifted my pic.}

Ingredients 


1 cup Besan
1 1/2 tbsp Rava/ semolina
4 tsp sugar 
1 tsp Ginger garlic paste 
1 tsp lemon juice
Oil for greasing
1/2 tsp mustard seeds
1/2 tsp Cumin seeds
1 1/2 tsp Eno Salt / Fruit salt
1/2 tsp sesame seeds
1 tsp Green chillies
A pinch of Fruit salt
1 sprig curry leaves
Coriander leaves, Grated coconut ( Optional) for garnish

Method

• Combine besan, semolina, sugar, ginger garlic paste, green chilli paste.
• Mix well and add water little by little to form a thick batter.
• Keep the greased plate ready and heat water in a steamer.
• At last add Eno / Fruit salt to the batter and fold them to the batter.
• Quickly transfer the batter to the greased plate / cake pan and steam it for 15- 20 mins or till a tooth pick / knife inserted comes out clean.
• After they are done remove from the steamer and let them cool a bit.
• Then make square pieces of the dhokla and keep them a side.
• For tempering heat oil in a pan, add mustard seeds, cumin seeds, sesame seeds and let them pop.
• Add curry leaves , green chillies and saute .
• Now pour this tempering all oven the dhokla pieces.
• Garnish them with coriander leaves  and grated coconut.

Ingredients


1/2 cup Toor dal
1 No Tomato 
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
2 tbsp Oil
1/2 tsp Red chilli pd
1/4 tsp Turmeric pd
1/2 tsp Cumin pd
1 tsp coriander pd
1 tbsp Groundnuts
2 tsp Lemon juice
1 sprig Curry leaves
Salt to taste
1 tbsp Jaggery

Method

•  Pressure cook the dal with enough water and chopped tomatoes.
• After they are cooked mash them well with a ladle.
• Heat Oil in a pan , add mustard seeds , cumin seeds, curry leaves .
• Let them splutter , then add groundnuts and saute.
• Add red chilli pd, turmeric pd, cumin pd, Coriander pd and a little water.
• Cook them and add mashed dal to it.
• Add enough water to make the dal as thick or thin you want.
• Mix well and boil them for 10 mins , Add salt to taste.
• At the end add lemon juice and jaggery and stir them well.
• Garnish the dal with coriander leaves and serve them hot with roti/ rice.

Ingredients

For Dhoklis

1/2 cup whole wheat flour
1 tbsp Besan
1/4 tsp Turmeric pd
1/2 tsp Red chilli pd
A pinch of Asafoetida
1/2 tbsp oil
1/4 tsp Ajwain/ carom seeds
Salt to taste

For dal


1/2 cup Toor dal
1 No Tomato 
2 tbsp oil
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
1 sprig Curry leaves
1/2 tsp Red chilli pd 
1 tsp coriander pd
1/4 tsp Turmeric pd
A pinch of Asafoetida
2 tbsp jaggery pd
1 tsp Lemon juice
1 tbsp Peanuts
Salt to taste
Coriander leaves for garnish

Method

• Pressure cook dal with chopped tomatoes for 3 whistles.After they are done mash them and keep it aside.
• In a sauce pan heat oil , add mustard seeds, peanuts , cumin seeds, Asafoetida.
• Let them splutter then add curry leaves , red chilli pd ,Coriander pd, Turmeric pd.
• Saute and add water immediately don’t allow the masala to burn .
• Add the cooked dal mix well, add water if needed.
• Then add salt to taste and let them boil .
• Add jaggery and lemon juice at the end and allow it boil only for few seconds.
• Turn off the flame and serve them Hot.

Dhokli

• Mix flour and other ingredients together by adding little water at a time knead a stiff dough.
• Divide the dough to equal parts and roll them to thin chapathi using rolling pin.
• Cut then horizontally and vertically to form diamonds.
• When the dal is boiling add these diamond shaped dhoklis into it and cook them til the diamonds cook well.
• Serve them Hot with onions and lots of coriander to garnish. 

Ingredients 


1 Eggplant
1 cup small potatoes.
1 Tomato
2 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1 tsp Ginger garlic paste
A pinch Asafoetida
2 no Dry Red chilli
1/4 Tsp Turmeric pd
1 tsp Coriander pd
1/2 tsp Red chilli pd
1/4 tsp Cumin pd
1 tbsp Sugar / jaggery pd
Coriander leaves for garnish
water as needed
Salt to taste


Method

• In a pan heat oil. add mustard seeds and cumin seeds.
• After they splutter add chopped tomato and saute till they turn mushy.
• Then add red chilli pd, coriander pd, cumin pd and Turmeric pd.
• Saute them and water a little .
• Now add the eggplant and potatoes Mix well.
• Add water if needed to cook the veggies and for the gravy.
• Then add salt to taste and mix them well.
• Cook they till the veggies are done and the gravy is well Mixed
• Turn off the flame garnish with coriander and serve Hot with rotlo.

Ingredients


1/2 cup whole Black gram dal
1 No tomato
1 tsp Ginger garlic paste
1 sprig curry leave
1 tsp cumin seeds
1/2 tsp red chilli pd
1/4 ts turmeric pd
1 tsp coriander pd
1/2 tsp cumin pd
1 tbsp lemon juice
1-2 No green chillies
Coriander leaves for garnish
1 tbsp Oil
water a needed
salt to taste


Method

• Wash and cook whole urad dal in a stove top with enough water till they are soft.
• In a pan heat oil add cumin seeds , curry leaves and let them splutter.
• Add  Green chillies , ginger garlic paste and saute well.
• Then add chopped tomato and saute till they turn mushy.
• Add red chilly pd, coriander pd, cumin pd and turmeric pd and saute.
• Add a little water and cooked dal to this mixture.
• Boil them well till are well combined.
• At the end add lemon juice and garnish with coriander leaves.
• Serve them Hot with rotlo.

Ingredients


1 cups  Yogurt 
1 tsp Cumin pd
1/4 tsp Ginger Green chilli paste
1 tsp Oil
Salt to taste
water to make the buttermilk
A pinch of Asafoetida
1/4 tsp Cumin seeds
Chopped coriander leaves for garnish 

Method

• In a bowl mix together curd, cumin pd, salt, ginger green chilli paste.
• Add 4-5 cups of water the churn it to butter milk.
• For tempering heat oil in a pan ,add Asafoetida, cumin seeds.
• Let them splutter and then transfer them to the buttermilk mixture .
• Garnish it with coriander leaves and serve chilled.

Ingredients
1/2 cup Whole wheat flour 
3 1/2 Tbsp
3/4 cup Jaggery pd
oil for greasing
A pinch of Cardamom
1/2 tsp Desiccated coconut 
Almonds For garnish 

Method

• Grease a thali / cake pan .
• In a pan melt ghee, add whole wheat flour roast them till golden brown.
• Stir them constantly while roasting.
• Remove from flame add jaggery ,cardamom pd,coconut and mix well.
• Mix well till all the ingredients combine and jaggery melts in to the mixture.
• Spread this mixture.
•  on a greased thali/cake pan .
• Press and level them with a greased bowl/ katori.
• Cut them into squares / diamonds when they are still warm.
• Garnish with almonds silvers and store them in air tight container.