Kaathiawadi Thaali

BM # 15    Day 2


Gujrat lies in the western zone and the cuisine here is more or less divided into four parts.Kaathiwadi,Gujrati ,Surati and.Kacchi..Every district has its own variety and menu but only some are popular....The basic Gujrati thaali remains the same.The everyday food in a Gujju home is Daal-Bhaat-Rotli –Shaak.Tuvar Daal or the Pigeon Pea daal is used extensively  in Gujrati,while Kaathiwadi  ‘s make a different daal everyday.

.Traditionally a  Gujju lady gets up and the first thing after sweeping the front yard keeps a cooker on gas.This cooker has two sections.One would have Daal ,the second one would have rice...Bhaat as they are called here..Once the cooker is done they just have to temper the daal  ,make rotlis.These rotlis are paper thin and smeared with ghee.The vegetables are cooked in a pan with vaghar. All done they serve the second  meal which is called lunch at 11a.m. after which the men go off to work.The first meal...breakfast is tea and some light snacks popularly known as farsaan.This is served around 8a.m.The everyday meal has no frills ,to make it festive additional shaak is served...may be two more shaaks.Farsaans and sweets are added.These too depend on the occassion..sometimes one sweet is eneough.If it is a elaborate spread then two farsaans may be served one fried and one steamed two sweets ,Salad ,papad and chutneys naturally go along.


It is very common to add a little sugar or jaggery to the daal,shaak or kadhi.I have been constantly asking my Gujju friends...what if a person is diabetic...the answer is..use a little less sugar.....they just cant eat otherwise.Initially when I came here I just could not eat this food because of the sweet and salty combination,but over the years I have developed taste for it.As yet given the choice between Punjabi and Gujrati my first choice is naturally Punjabi.

There are set  menus in Gujrati kitchens and they are blindly followed.The menu I have picked up today is a Kaathiwadi menu.Kaathiwad is in the south western region of Gujrat .The food here is spicy and the use of red chilly is more..unlike Surati.Surati food is made with lot of green chilly,green garlic and coriander.Jowar  and rice rotis are more popular in Surati cuisine whereas Baajri  Rotlas and Bhaakri is relished by Kaathwadis.

So lets get on to the menu.....
Drink
Chaas
(Light buttermilk spiced with roasted cumin seed pwd)

Vegetables / curries
Kadhi
(A sweet and sour curry made with yogurt and gram flour)
Sev Tametaa nu Shaak
(Tamatoes sauted with spices ,with a addition of farsan sev just before serving)
Fansi Vataana Dhokli
(Beans and peas curry with mini wheat flour dumplings)
Doongri Bataaka nu Shaak
(Whole onions and baby potatoes simmered with a special sesame masala)

Farsaan
Leelva ne Kachori
(Fresh pigeon peas crushed and stuffed into a sweet and sour snack)

Breads / Roti
Baajri  Methi na Rotla
(Sorgum and fenugreek mixed to make a flat bread,which is topped with pure ghee)
Baakhri
(A crisp flat bread)

Rice
Vaghareli Khichdi
(Rice and daal cooked temperd with whole spices and topped with pure ghee)

Sweet
Gor Papadi / Sukhdi
(Whole wheat flour ,ghee and jaggery cooked to make a healthy and delicious sweet)

Accompaniments
Salad
kotmari ne Leele Chutney
(Fresh green coriander and peanuts crushed to make this popular chutney)
Khajoor Imli ki Chutney
(Dates and tamarind blended with spices give  this chutney a sweet and tangy taste)
Vadhwaani  Marcha
(Big green chillies pickled with musturd pwd and lemon)
Mukhwaas
(Aftermint)
Aambodia Churan
(Dried mangoes spiced up)
Papad (oops!!..I forgot to place that)
Doongri Bataaka nu Shaak

Sev Tameta nu Shaak
2cups............. chopped tomatoes
¾ cup............. farsaan sev
¼ tsp.............. turmeric
½ tsp.............. red chilly pwd
1tsp................ dhania jeera pwd
1tsp sugar
Salt to taste
Vaghar
2tbsp.......... oil
½ tsp.......... musturd seeds
Pinch  hing

Heat oil.
Add musturd seeds and hing.
Add the chopped tomatoes.
Add all the spices and let cook in its own juice.
Once it is cooked,the tomato pieces should not become a paste!!
Add some water .Let Boil.
Just before serving add the sev.

Kadhi, Sev Tameta nu Shaak, Fansi Vatana Dhokli


Fansi Vatana Dhokli
½ cup............... frech beans chopped finely
½ cup............... fresh green peas
¼ tsp................ turmeric pwd
1tsp................. dhania jeera pwd
½ tsp............... red chilly pwd salt to taste
Vaghar
2tsp................ oil
½ tsp.............. musturd seeds
Pinch hing
Dhokli
¼ cup............ whole wheat flour
Pinch turmeric
Pinch red chilly pwd
Pinch carom seeds
Salt to taste
1tsp ...............oil
Mix all the ingredients and bind a dough ,a little harder than chapati dough.
Pinch mini balls and flatten with hand.
Keep aside.

Heat a pan.
Add oil.
Add musturd seeds and hing.
When musturd crackles add beans and green peas.
Saute’.
Add salt and turmeric.Saute’.
Add 1 cup water.Let boil.
Add the prepared dhokli.
Boil till cooked.
Add rest of the spices and cook on slow fire for another 5 minutes.
This should have little gravy,so if you feel the water has dried up add some to get the right consistency.
Serve hot garnished with coriander.

Gor Papdi / Sukhdi   Leelva ne Kachori

Kachumber Salad,Chutneys,Mirchi


The meal was cooked for the whole family,but the Bhaakris and Rotlas were made only for the shoot..ofcourse later when we sat to have dinner more Bhaakris were made.


Preperation of Thaali...
Sukhdi..........................1day in advance
this stays good for more than a month so can be preprepared in advance ,though for best results is served right after it is made.
Leelva ne Kachori.....1day in advance
time consuming recipe ,like samosas,but normally Gujratis freeze these kachoris as Leelva danas are available in winters only.
Chutneys.....................1day in advance
Cooking this meal took me about an hour..four burners at one go and the Khichdi goes into the rice cooker.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

This Thaali goes to Valli's Thaali Mela

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