When we are talking about Gujarat, the first thing that comes to my mind is our BM 25 meet. It was three days of absolute masti. Thanks to Vaishali, she saw to it that we were well settled, well taken care off and well fed!
So it’s only natural that when it came to Gujarat, I was browsing Vaishali’s space for recipes and ideas. Then I remembered this post from my friend (old room-mate) Roshni of Roshni’s Kitchen. She had actually put up a thali with Vaishali’s help. So I based mine on that one and modified it a little bit.
I wanted to make the chaas, the salad and the chutney as well like Roshni’s thali, but ….errrrr…forgot about it.
Going through Vaishali’s space, I came across this very different combination of beans, peas and cooked whole wheat discs(dhokli). I included that in the thali and it turned out to be a good decision.
The kid loved the atta (whole wheat) discs.
I had made a Gujarati thali before as well. There Vaishali had mentioned that Gujarati kadhi doesn’t have turmeric in it. So this time I went right into her space and followed her instructions. In the same post of hers, she has the recipe for the potato curry as well. Scroll down for the recipe.
- Tindora Nu Shaak : Ivy gourd/kovakka/tindora cooked with minimal spices and served as a side dish to rice
- Dingiri Batata Nu Shaak : Potatoes cooked with onions and tomatoes.
- Fansi Dhokli : Beans, peas and whole wheat atta discs with some masalas create the magic here.
- Gujarati Kadhi : The whitish yogurt based preparation. No turmeric is used in this recipe.
- Gujarati Dal : Simple dal. Skipped the sugar to stick to the spicy version.
- Rotli : Very thin, soft roti-like rolls. Maida (all purpose flour) is used for rolling out the dough.
- Rice : Plain rice, pairs well with all the curries
- Ready made Choondo pickle and Garkari pickle