Gujarati Thali Platter

Bahan Membuat Gujarati Thali Platter

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

Langkah Memasak Gujarati Thali Platter

  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..

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