How to Cook Tasty Gujarati Thali Platter

Gujarati Thali Platter.

You can have Gujarati Thali Platter using 28 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Gujarati Thali Platter

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

Gujarati Thali Platter instructions

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..