Starting from Left Chatpati Bhendi, Aamras, Gujarathi Kadhi,Gujarathi Dal,Masala Buttermilk, Rice and Chapathi.
Chatpati Bhendi :Tender Lady's finger 7-8, Onion 2(Finely chopped) Ginger and garlic finely chopped 1 tsp, cumin seeds 1/4 tsp,amchoor ~red chili~turmeric~pepper~chaat masala~garam masala~jeera pwd~coriander pwd each 1 tsp, Oil 2 tsp and Salt as per taste.
Wash the lady's finger and wipe in clean kitchen cloth and cut into 1 inch, heat oil in a pan add cumin seeds, when they splutter add onion, ginger and garlic and cook until onoin turn pink. Now add bhendi and cook for 3-4mins or until bhendi softens, Add all the masala powders and mix gently.
Add salt just before serving to prevent the bhendis from getting soggy.
Aamras : Mango(Make sure to use those wuth less fibres, i used Alphonso) Remove the outer skin and blen the mango with water, if the mango is not very sweet you may add sugar and blend.
Gujarathi Kadhi : Besan 3 tsp, Buttermilk 2 glass, Sugar 1 tsp, Salt as per taste
To Temper :1 tsp Ghee~1/4 tspMustard~1/4 tspCumin Seeds~1/4 tspHing~1/4 tspFenugreek Seeds~2 cloves~3 Black Peppercorns~1 Cardamom~ 1 green chilly finely chopped~ Few Curry leaves~ 1/2 tsp grated ginger.
Blend together buttermilk and besan without any lumps and transfer to a pan and cook on a very low flame and keep stirring in between. After 3-4mins add salt and sugar and mix well.
Heat ghee add all the items mentioned for tempering and saute for 3mins or until done and pour on the kadhi mix gently and boil for 7-8mins on low heat and take off from flame.
Gujarati Dal : 1 cup Masoor dhal~ 1/4 tsp turmeric ~1/2 tsp grated ginger~ Tamarind water 1/2 cup or tamarind pulp 1/2 tsp~ Small goosberry size jaggery~Salt as per taste
To Temper : 2 tsp Ghee~1/4 tsp Hing ~ 1/4 tsp Cumin Seeds~ 2 Green chilly (finely chopped) ~ 1 whole red chilly ~ 1 onion (finely chopped) ~ 1 tsp Coriander powder ~ 1/2 tsp Red chilly powder
Pressure cook dhal with turmeric and ginger and water for 2-3 whistles.
Heat oil in a pan add all the ingredients mentioned except coriander powder and red chilly powder to temper and saute for 3-4mins or until onion turns pink, now coriander powder and red chilly powder and mix well, now add the cooked dhal and boil for 4-5mins, add salt, jaggery and tamarind pulp pd tamarind water and boil for another 6-8mins on simmer and garnish with coriander leaves.
Masala Buttermilk : glass buttermilk ~ 1/2 tsp sugar ~ Salt as per taste~ 1/2 tsp Chaat masala
Blend together all the ingredients and serve chill.
Chapathi : 1 cup wheat flour~ 1/2 tsp Sugar~ 2 tsp ghee ~ Salt as per taste.
Knead everything to a soft dough adding warm water little by little and set aside for 30mins to 1 hour. Roll out a roti in circular shape and dust it with the flour and roll out into medium size,cook on hot tava for 2-3mins and turn the other side and cook until brown spots appear, remove from flame apply ghee and serve hot.
All the above dishes was complete with a cup of steamed rice.