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Blend
of texture
By
Jyoti
Balani
 A
traditional Indian thali is served in multiple bowls or vatis
or katoris placed on a large steel plate. Thali restaurants
generally serve a particular form of Indian cuisine such as
south Indian, Gujarati, Maharashtrian or Rajasthani.
A
complete meal, the thali is a visual delight as it comes with
a myriad of vatis along with pooris, pulav, phulkas, farsan
and various other accompaniments. The health conscious can
enjoy a thali meal without worrying as these meals are healthy
and very nutritious. Thalis are reasonably priced, offer a
variety of dishes in a go and are nutritionally balanced.
Thali restaurants serve unlimited food with the waiting staff
on their toes all the time.
A
typical Gujarati thali has pathara, khaman dhoklas, khandvi,
ras wala batata, dahi kadhi and chunda along with the usual
dal bhaat, vegetable preparations, pickles, chutney, raita and
aachar.
Gujarati
food is an amalgamation of the sweet and the salty, along with
a blend of various textures. Food in Gujarat was traditionally
served in silver platters.
In
this feature, Amit Chordia of
Mayur Thali, Pune, India dishes up six recipes that are part
of a Gujarati thali meal.
KHAMAN DHOKLA
Serves 4/Preparation Time 30
minutes
 Ingredients
for the dhokla
1
½ cups besan (gram flour)
¾
cup water
1
tsp sugar
½
tsp haldi (turmeric powder)
2
tsp chilli-ginger paste
1
tsp salt
¼
tsp soda-bi-carb
1½
tsp fruit salt
2
tsp lemon juice
1
tbsp oil mixed with 4 tbsp water
Ingredients
for the tempering –
2
tbsp oil
1
tsp rai (mustard seeds)
2-3
green chilies - slit into 2 long pieces
¾
cup water
1
tsp sugar
2
tsp lemon juice
2-3
tbsp freshly grated coconut
2-3
tbsp chopped coriander leaves
Method –
- Sift
besan through a fine sieve to make it light and free from
lumps.
- Mix
besan, turmeric powder, salt, sugar, chilli-ginger paste and
water to a smooth batter.
- Grease
a Thali (approx 7” in diameter) with oil.
- Heat
1 tbsp oil with 4 tbsp water and add to the batter. Beat
well.
- Add
fruit salt and soda-bi-card to the above batter and pour
lemon juice over it. Beat well for a few seconds.
- Immediately
pour this mixture in the greased Thali. Level the batter
with the flat surface of a knife. Steam for 12-15 minutes on
medium heat, till the back of a spoon or a toothpick
inserted in the dhokla comes out clean. Remove from fire and
leave the dhokla aside for 5 minutes.
- Cool
and cut into 1½” diamond pieces or rectangle pieces.
Carefully remove the pieces and arrange on the serving
platter.
- To
temper, heat oil, add rai. As rai splutters, add green
chilies. Add water, sugar and lemon juice. Boil. Pour
tempering on the dhoklas.
- Sprinkle
chopped coriander and freshly grated coconut. Serve after a
while so that the water gets absorbed and the dhokla turns
nice and soft.
- Serve
with imli or pudina chutney
 ONION PEAS PULAO
Serves 4/Preparation Time 55 minutes
Ingredients –
1
cup rice
1
tbsp shelled green peas
2
tbsp sliced onion - fried
1
tbsp chopped coriander leaves
Ingredients
for the tempering –
3-4
tbsp ghee
1
tsp jeera (cumin seeds)
4-6
laung (cloves)
3-4
tamalpatra (bay leaves)
1
tsp salt
Few
pieces of cashewnut fried
Method –
- Wash
the rice thoroughly. Soak in water for at least half an
hour.
- Boil
green peas.
- Heat
ghee in a broad pan, add jeera, cloves and bay leaves.
- Put
the washed rice, add about 3 cups of water, cover and cook
till almost done on a low flame.
- Add
the boiled green peas. Mix lightly without breaking the rice
grains.
- Cook
on low flame till tender.
- Before
serving spread fried onions cashew pieces and chopped
coriander leaves.
 CABBAGE TOMATO
Serves 4/Preparation Time 25 minutes
Ingredients –
½
kg cabbage
2
tomatoes
1/4 tsp
haldi (turmeric powder)
Juice
of ½ lemon
2
tbsp grated coconut
1
tsp grated ginger
½
tsp cumin seeds
A
pinch of asafetida
1
tsp salt
2
green chilli
2
tbsp chopped coriander leaves
3
tbsp oil
Method –
- Cut
cabbage finely lengthwise.
- Cut
tomatoes into thin slices.
- Heat
the oil in a kadhai and add cumin seeds, when they splutter
add asfoetida and slit green chillies and grated ginger.
- Add
the remaining masala and tomato slices and sauté for a
while.
- Add
chopped cabbage. Add lemon juice.
- Cover
and cook on a medium flame. Stir from time to time.
- Add
the grated coconut.
When
cabbage is tender put off the heat and garnish with coriander
leaves.
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