Gatte Ki Sabji

Gatte ki Sabji step by step instructions:

Gatte ki sabji is a traditional Rajasthani sabji. I love this sabji a lot. It has a tangy and spicy flavor. Either curry can be made from the gattas or masala gattas can be prepared from it. The gattas are generally prepared from the gram flour and curd/oil are used as a shortening for the gattas. Adding the shortening makes the gattas very soft.

Prepare this curry for lunch/dinner and serve it hot with rotis, I am sure everyone will praise you a lot.

Do try this recipe and share your feedback!

Let us start cooking!!!

Video here:

Ingredients:
For the gattas
Besan (gram flour): ¼ cup
Turmeric powder: 1/8 tsp
Coriander powder: 1/2 tsp
Red chili powder: ¼ tsp
Carom seeds powder: a pinch
Curd: 1 tbsp.
Oil: ½ tbsp.
Water: 1 cup (to boil the gattas)
Salt as per taste
For the curry
Water: 1 cup
Curd: 2-3 tbsp.
Coriander powder: 1 tsp
Turmeric powder: ¼ tsp
Salt as per taste
For the tempering (Tadka)
Oil: 1 tbsp
Mustard seeds: ¼ tsp
Cumin seeds: ½ tsp
Curry leaves: 3-4
Green chili: 1
Red chili powder: ¼ tsp

Method:
1. In a bowl take besan. Add turmeric powder, coriander powder, red chili powder, carom seeds powder, salt, curd, and oil. Mix well and knead into a dough.

2. Divide the dough into 3 equal parts and roll them.

3. Heat a cup of water in a pan and add the gattas into it. Let the gattas boil for around 10-12 minutes or until they start floating. Make sure you stir occasionally so that they don’t stick to the bottom. Cut the gatta and see. If the interior is layered, then the gatta is done. Take them out from the water and let cool before cutting into pieces.

4. Add a cup of water to the same pan in which we boiled the gattas.

5. Let it boil and then add curd into it. Whisk until a boil comes. Now add turmeric powder, coriander powder, and salt. Mix well.

6. Meanwhile, cut the gattas into small pieces. Add the gatta pieces into the boiling curry and simmer for 8-10 minutes.

7. Prepare the tadka. In a small pan heat oil. Add mustard seeds and let them crackle. When the seeds have crackled add cumin seeds, curry leaves, and green chili. Fry for a few seconds.

8. Add red chili powder and mix well.
9. Immediately pour this tadka over the prepared curry and mix well. Simmer for a minute.

10. Garnish with coriander leaves and serve hot with roti, paratha, etc.
11. Delicious “Gatte ki Sabji” is ready.

Tips:
1. I did not use water to knead the dough. You can use water as required to knead the dough.
2. Do not discard the water in which we boiled the gattas.
3. If you want the curry to be thick then mash 2-3 gattas in the curry. This will thicken up the curry.

See you soon with a new recipe till then Happy Cooking!!!

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Tamatar ki Kadhi

Tamatar ki Kadhi step by step instructions:

Tamatar ki kadhi or tomato kadhi is a very delicious kadhi. It is tangy in taste with full flavors of tomato infused in it. It is made very quickly.
Enjoy this kadhi with rice, roti etc.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Tomatoes: 2 (180 gms)
Ginger: a small piece
Green chili: 1 (broken into pieces)
Curry leaves: 4-5
Water: 1 ¼ cups
Besan (gram flour): 1 ½ tbsp.
Ghee: 1 tbsp.
Asafetida: a pinch
Mustard seeds: ¼ tsp
Cumin seeds: ½ tsp
Fenugreek seeds powder (methi-dana powder): ¼ tsp
Coriander powder: 1 tsp
Red chili powder: ¼ tsp
Turmeric powder: ¼ tsp
Salt as per taste

Method:
1. Grind together tomatoes and ginger into a smooth paste.

2. Heat ghee in a pan. Add asafetida and mustard seeds and let the seeds crackle.
3. Add cumin seeds and methi-dana powder and fry for a few seconds.
4. Add curry leaves, green chili, coriander powder, red chili powder, turmeric powder, and salt. Mix well.

5. Add the tomato and ginger puree. Mix well.

6. In a separate bowl mix together besan and little water. Add this mixture to the tomato puree. Add the remaining water. Stir continuously until a boil comes. Then let it cook for about 10-12 minutes more on low flame.

7. Switch off the flame and garnish with coriander leaves.
8. Serve hot with paratha, roti, rice, etc.
9. Tangy “Tamatar ki Kadhi” is ready!

Tips:
1. Instead of methi-dana powder, whole methi-dana seeds can also be used.
2. The consistency of the kadhi can be adjusted as per one’s choice.
3. Sometimes green chilies are too spicy. Hence use red chili powder judiciously.

See you soon with a new recipe till then Happy Cooking!!!

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Homemade Basic White Gravy

Homemade Basic White Gravy step by step instructions:

This white gravy is fantastic. This gravy is a bit bland. It goes very well when you want to make veggies like “Makhmali Paneer”, any kind of koftas, etc. It is perfect for any dinner party or any special occasion.
This gravy can be prepared well in advance and can be frozen for 3-4 weeks and used whenever required.

Check out my other gravy recipes also:
Red gravy recipe!
Yellow gravy recipe!

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Onion: 1 (chopped)
Water: ½ cup
Cashew nuts (kaju): 4-5 (broken)
Melon seeds (charmagaz): 1/2 tbsp
Garlic (lehsun): 1-2 clove (peeled and chopped)
Ginger (adrak): 1/2 inch piece
Oil: 1 tbsp.
Cardamom: 1
Cloves (laung / lavang): 1-2
Bayleaf (tejpatta): 1 small
Green chillies: 1 (chopped)
Curd (dahi): 2 tbsp.
Fresh cream: 1 tbsp.
Salt as per taste

Method:
1. In a kadai take water, onion, cashew nuts, melon seeds, garlic, ginger, cardamom, clove, and green chili. Bring it to a boil and let simmer for 8-10 minutes or until the onions have become tender.

2. Let the mixture cool. Then grind into a smooth paste.

3. Heat oil in a kadai and add bay leaf. Sauté for few seconds.
4. Add the onion paste sauté on a medium flame for 3-4 minutes.

5. Add curd and whisk continuously until a boil comes. Let simmer for 2-3 minutes more. Switch off the flame.

6. Add fresh cream and salt. Mix well.

7. Cool it completely and freeze it or use as and when required.
8. “Homemade Basic White Gravy” is ready!

Tips:
1. The gravy can be stored in form of ice cubes; hence it becomes much easier to prepare the veggies or dals.
2. While preparing the veggie/dal, do adjust the salt and spice. It is required a bit.

See you soon with a new recipe till then Happy Cooking!!!

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Homemade Basic Yellow Gravy

Homemade Basic Yellow Gravy step by step instructions:

Making gravies beforehand is very beneficial during times of sudden guests or when a number of guests are arriving.
This gravy can be stored up to 4-5 weeks in the freezer. I usually make cubes out of the gravies and then store them. This technique makes the task of cooking much easier. Just take out the required number of gravy cubes from the freezer and use them. In short, there is less hassle.

Check out my other gravy recipes also:
Red gravy recipe!
White gravy recipe!

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Oil: 4 tbsp
Cinnamon: 1-inch piece
Green cardamoms: 3
Black cardamoms: 1
Onions: 2 medium (sliced)
Garlic: 4-5 cloves (grated)
Ginger: 1/2 inch piece (grated)
Cumin seeds: 1/2 tbsp
WaterMelon seeds (magaz): 4 tbsp
Cashewnuts: 4 tbsp
Tomato: 3 (puree)
Curd: 1/2 cup (whisked)
Coriander powder: 1 tbsp
Turmeric powder: 1/2 tbsp
Green chili: 2 (chopped)
Khoya/mawa: 1/4 cup
Garam masala powder: 1/2 tbsp
Butter: 2 tbsp
Water: 1 cup (or as required)
Salt as per taste

Method:

1. Heat oil in a non-stick pan. Add black cardamom, green cardamom and cinnamon piece. Sauté till fragrant.

2. Add ginger, garlic, and green chilies. Cook until the raw smell has gone.

3. Add the onions and cook till they become translucent.

4. Add the cumin seeds, cashew nuts and melon seeds and sauté for a minute.

5. Add the tomato puree, curd, coriander powder, turmeric powder, and butter. Mix well.

6. Add mawa (khoya), salt, and garam masala and mix well.

7. Let the gravy come to a boil. Switch off the flame and let the mixture cool.
8. Add water and grind the mixture into a smooth paste.

9. Strain the mixture. Boil it once more. Let it cool and use as required.

10. Store the gravy in the freezer if not using instantly.

11. “Homemade Basic Yellow Gravy” is ready!

Tips:
1. The gravy can be stored in form of ice cubes; hence it becomes much easier to prepare the veggies or dals.
2. While preparing the veggie/dal, do adjust the salt and spice. It is required a bit.

See you soon with a new recipe till then Happy Cooking!!!

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