Thali Menu #150 – Gujarati Thali
About Gujarati Cuisine
Gujarat is a western Indian state rich in ancient Indian history with a unique cultural heritage. Gujarati food is a complex marriage of flavours and textures, as is subtlety and delicacy. Blending of sweet, spicy, sour all into one dish is the hallmark and the sophistication of this cuisine.
Gujarat is predominantly a vegetarian community, hence the inclusion of ‘Parsi’ non- vegetarian dishes – Parsis are an ethnic community that migrated from Iran and took refuge in the western Indian shores more than 200 years ago and have since become an integral part of the Indian community and history, their cuisine is a rich amalgamation of their Persian roots and the influence of their adopted home-India, especially Gujarat.
Join us this weekend as we present our 150th Thali menu and relish the flavours of Gujarat
Recipe of the week
Rogan Josh is a universally loved and recognised Indian dish. This iconic dish made of tender goat meat has a Persian origin. It is a signature dish of the Kashmiri cuisine and derives its name from the Persian words: Rogan, which means "oil" and Josh means "intense heat".
- 1 kg Goat or Lamb curry pieces
- 1/2 cup Mustard Oil
- 1 tbs Ghee
- 1/2 cup Yogurt
- 1/4 tsp Asafoetida
- 1/2 tsp Cumin
- 6-8 pieces Cloves
- 2 nos Bay leaves
- 2 tbs Kashmiri red chilli powder
- 2 tbs Fennel powder
- 1 tsp Dried ginger powder
- Salt to taste
- 1 tsp Garam masala
- 4 nos Green cardamom
- 2 inch Cinnamon stick
- 3 nos Black cardamom
- 1 tbs Ghee
Wash the meat well, and keep it aside till extra water drains off.
Put the mustard oil in a big, deep pot and heat it on full flame till the oil reaches smoking point. Remove it from the flame for 2-3 minutes.
Mix the meat with yogurt, and put it in the pan on a full flame for frying.
Stir it time to time so that it does not stick to the pot, till the moisture from the yogurt evaporates.
- Now add asafoetida, salt, cumin, cloves and continue frying on low flame till it turns brown.
- Add Kashmiri red chilli powder and stir till deep red colour along with oil appears. Care should be taken so that the chilli powder does not burn. ( you can avoid this by adding little quantity of water from time to time as necessary.)
- Add two glasses of water and add bay leaves, fennel powder, dry ginger powder, cinnamon pieces, crushed black cardamom and stir it again so as to mix the ingredients properly.
- Cover it with a lid and allow it to cook till tender, on low flame.
Put garam masala, crushed green cardamom, and ghee and let it boil for two minutes.
- Garnish it with coriander leaves and serve with steamed rice.