Simple Saurashtra Lunch Thali - Gujarat Special

BM # 39
Day : 8
State : Gujarat

A week has passed by and today being the 8th day we are cooking from Gujarat.Gujarat is the state where I live and have been living since the past 35 years now, and to think I haven't tasted all it's cuisine.

Gujarati cuisine is predominantly vegetarian, and the Gujjus can churn out the most delicious dish from the simplest of ingredients.They are masters at making eggless version of any dish or bakery product. Almost all bakery products are eggless.

Gujarati cuisine is divided into 4 regions, and each region has its own spices and combinations.

Their day to day lunch consists of daal, Bhaat, rotli , shaak.Kachumber, which is a basic tomato, cucumber and onion salad, chutney and completing it with chaas or buttermilk.

The dinner menu varies and if you are eating a meal then it would be something like a kadhi , khichdi, baakhri with two veggies, but with today's trend they prefer something snacky. They love eating Dahi Wadas, Daal Wadas, Handvo, Paani poori , Dosas...yes it can be any cuisine, which is given a Gujju touch.We get some amazing pizzas here, called Jassuben pizza, it surely is Italian cuisine, but this Gujju pizza is delicious too . They add cheese and do not bake fact Gujju people are really fond of cheese and they love adding it to any cuisine. We have some fantastic cheese dosas, cheese bhel...anything and everything can be topped with this magic ingredient. When they eat something like daal wada for dinner, then they eat only Daal wada. No rice, no bread.....just daal wada. Each person would eat according to their capacity.

The menus vary from region to region, Suratis eat lot of green chilly and have some unique unheard dishes, while Kutch has some amazing Rotlas. The Saurashtrians eat oily and spicy food, most of the food prepared in Gujarat has a hint of sweetness .I have cooked some Gujrati Thali's for previous BM' s with combinations that are normally cooked in Gujju homes.Do check out

The Kaathiwadi Thali
 Seasonal Gujrati Thali
Jain Parna Thali
Kaathiwari Winter Thali

For today I have cooked from Saurashtra. This is one of the basic simple menu that they cook.Oosaman is a daal soup, similar to the Rasam.Lachko daal is again toor daal, which is thick, but very well blended. They normally combine these two forms of daals, kakdi ki sabzi is a real hit in Gujju homes, one could add chilke wale Aaloo along with Bhakri.This is another version of Baakhri which is roasted on the gas. I made Tindoda sambariya instead of the salad. Ivy gourds and methi a masala mixed together lend a flavor which is hard to believe.Simply amazing.Chaas is a must in Gujju homes and I served Sukhdi along with this meal.

This was a meal which I tried for the first time and I totally loved the light Oosaman and Lacko daal combo.It reminded me of the Kuthci Bhatia Kadhi, where moong daal Lacko is made along with Kadhi.

Lacko daal
1 cup boiled toor daal.
1 tbsp ghee
1 tsp jaggery
Salt to taste
Pinch turmeric powder

Add salt and turmeric powder to the daal while boiling it.
When boiled add jaggery and ghee and blend it well.

1/2 cup toor daal
1/4 tsp turmeric powder
Salt to taste

2 tbsp ghee
1/2 tsp mustard seeds
1/2 tsp cumin seeds 
2 cloves 
2 tsp jaggery 
Juice of a lemon 
Pinch asafetida 

Boil the daal with 4 cups water salt and pinch of turmeric powder. 
Strain the daal, using only the water. 
Temper the daal with tempering ingredients in the stated order. 
Add lemon juice and jaggery and let boil for a few minutes. 
Garnish with coriander. 
The leftover daal can be used for Lacko daal. 

Kakdi no Shaak
4 cucumbers, peeled and chopped into small cubes
1/4 tsp mustard seeds and cumin seeds
Pinch asafetida
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1 tsp coriander powder
Salt to taste

Heat oil.
Add mustard and cumin seeds, along with a pinch of asafetida.
Immediately add cucumbers, salt and turmeric powder.
Sauté for a minute and then simmer the flame.
Cover and cook till 90% done.
Add red chilly and coriander powder.
Cook till done.
The cucumbers are very soft and they cook very fast, make sure you do not over cook them.

Bateka nu Shaak
4 potatoes, washed well and cubed
1/4 tsp mustard seeds
1/4 tsp cumin seeds
Pinch asafetida
1-2 whole red chilly
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1/2 tsp coriander powder
Juice of a lemon
1 tsp jaggery

Heat oil.
Add mustard, cumin seeds and asafetida.
Add whole red chilly and cubed potatoes.
Add salt and turmeric powder.
Sauté well.
Add the rest of spices and enough water to cook the potatoes in.
Simmer and let the potatoes cook.
Add lemon juice and jaggery and simmer till the flavors blend with the potatoes.
Serve hot.

Dhokla is a steamed dumpling , check here. This is a different version of Dhoklas and this recipe shall come a little later.

Tindoda Sambariyu
Ivy gourds
Methia Masal
This is an instant pickle made by mixing all the ingredients.The methia masala is full of salt, so I have not used any salt, but if you need to add, feel free to do so.

These are ready made dehydrated potato chips, which have been fried and sprinkled with chilly powder .

Sukdi / Jaggery Squares
A typical Gujju sweet, made from wheat flour , ghee and jaggery.

Chaas is Buttermilk, where you blend about 2 tbsp of curd with a glass of chilled water.Salt, cumin or pepper cold be added for taste.I like a few coriander and mint leaves.

Bhaakhri is a Gujarati flat bread made of wheat flour.There are two types of Bhaakris, one which is made on the gridle and the other which is roasted on the gas.Will give you both the versions soon.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

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