Recipe: Tasty Gujarati lunch (rasadar aloo sabji, amrakhand, puri, dal, rice)

Gujarati lunch (rasadar aloo sabji, amrakhand, puri, dal, rice). For rasadar aloo sabji, boil potatoes in pressure cooker. Then peel its skin and cut into pieces. Add mustard seeds, cumin seeds, ajwain and fenugreek seeds.

It is appreciated by millions every day. It's easy, it is fast, it tastes yummy. They're nice and they look fantastic. You can have Gujarati lunch (rasadar aloo sabji, amrakhand, puri, dal, rice) using 39 ingredients and 4 steps. Here is how you achieve it.

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

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

Gujarati lunch (rasadar aloo sabji, amrakhand, puri, dal, rice) is something that I have loved my whole life. Rasadar aloo. potatoes, tomatoes, onions, green. Shaak is how the Gujaratis call their subzis. With a unique combination of spices, a dash of jaggery and sometimes tamarind too, the shaaks have many tongue-tickling dimensions.

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..

Gujaratis also make use of a wide variety of veggies ranging from walor to kand in their dishes. Patra, Gujarati Patra, Alu Vadi Come lunchtime and Gujaratis do not like to settle for anything less than a balanced meal, which they fondly call the "Dal Bhaat Rotli Shaak" combo. But, when in a hurry, one-dish meals like Dal Dhokli will come to your rescue. Let's talk about the different aspects of the grand Gujarati thali. In a bowl, crumble two boiled and peeled potatoes into pieces using your fingers.