Recipe of Ultimate Gujarati lunch (rasadar aloo sabji, amrakhand, puri, dal, rice)

Gujarati lunch (rasadar aloo sabji, amrakhand, puri, dal, rice) Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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Ingredients of Gujarati lunch (rasadar aloo sabji, amrakhand, puri, dal, rice)

1. Take of For rasadar aloo sabji:-.
2. Prepare 6-7 of potatoes.
3. Prepare 2 tablespoon of oil.
4. You need 1 teaspoon of mustard seeds.
5. You need 1 teaspoon of cumin seeds.
6. Make ready 1/2 teaspoon of ajwain.
7. Take 1/4 teaspoon of fenugreek seeds.
8. Make ready 1-2 of dry red chillies.
9. Take 1/4 teaspoon of asafoetida.
10. It’s leaves of Few curry.
11. Take to taste of Salt.
12. Take 1/2 teaspoon of turmeric powder.
13. Make ready 1 teaspoon of dhania jeera powder.
14. Prepare 1 tablespoon of red chili powder.
15. Make ready 3/4 teaspoon of garam masala powder.
16. Take 1 tablespoon of tamarind pulp or 1 teaspoon amchur powder.
17. It’s 1 tablespoon of jaggery.
18. Prepare 1 tablespoon of chopped coriander leaves.
19. Make ready of For amrakhand:-.
20. It’s 1 kg of curd.
21. You need 1 of and 1/2 cup mango pulp (alphanso or Kesar).
22. Make ready 3/4 cup of sugar.
23. You need 1/4 teaspoon of ripe mango essence (optional).
24. You need 2-3 tablespoon of homemade malai.
25. Prepare of Gujarati dal:-.
26. You need 1/2 cup of arhar dal.
27. Prepare 1/4 teaspoon of fenugreek seeds.
28. Take to taste of Salt.
29. Make ready 1/2 teaspoon of turmeric powder.
30. It’s 1 tablespoon of red chili powder.
31. You need 1 tablespoon of dhania jeera powder.
32. Take 2-3 of kokam.
33. Make ready 1 tablespoon of jaggery.
34. Make ready 1 teaspoon of raw peanuts.
35. Take 3 teaspoon of oil.
36. Prepare 1 teaspoon of mustard seeds.
37. Take 1/4 teaspoon of asafoetida.
38. Make ready 2 of dry red chillies.
39. Make ready leaves of Few curry.

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Gujarati lunch (rasadar aloo sabji, amrakhand, puri, dal, rice) instructions

1. For rasadar aloo sabji, boil potatoes in pressure cooker. Then peel its skin and cut into pieces. In a pan heat oil. Add mustard seeds, cumin seeds, ajwain and fenugreek seeds. When crackles add asafoetida,dry red chillies. Add curry leaves. Add approximate 1 cup water. Add salt, turmeric powder red chili powder, dhania jeera powder, garam masala powder, jaggery and tamarind pulp. Allow it to boil..
2. Now add boiled potato pieces. Add more water if required. Cover with lid and simmer for 4-5 minutes. Add chopped coriander leaves. Rasadar aloo sabji is ready..
3. For amrakhand, pour curd into clean muslin cloth and tie it tightly. Put overnight in refrigerator and let all water comes out. Now put sieve or strainer in bowl. Add prepared muska, mango pulp and sugar into sieve. Whisk with hand beater. So mixture should well combined. Add fresh cream or homemade malai and mix well. Add ripe mango essence and mix well. Amrakhand is ready. Chill in refrigerator..
4. For dal, wash and soak dal for 20-30 minutes. Then pressure cook with fenugreek seeds till 3 whistles. Then blend with blender. Add required water and keep on flame. Add salt, all spices, raw peanuts, kokam and jaggery. Mix well. Cook for 12-15 minutes on low flame. Prepare tadka of oil mustard seeds, dry red chillies, asafoetida and curry leaves. Pour into dal. Cook for couple of minutes. Finally add chopped coriander leaves. Dal is ready..

Usually Gujarati Thali consist of two to three vege.Please subcribe this channel for more video like this In this video making of full gujarati thali, puri, ladva, subji, and rice ,dal.a typical gujarati.Address - Besides Wilson garden, KSRTC Depo, Shanti Nagar It's a Lunch time in Bangalore

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