RAJASTHANI GATTE KI SABZI / GRAM FLOUR DUMPLING CURRY

This is a Traditional curry from the state of Rajasthan.  Gatte or gram flour roundels are steamed,  fried and added to a spicy yogurt based gravy. I would recommend using mustard oil which makes it more tastier. The other option is ghee / clarified butter. This spicy, tangy and mouth watering dish is surely going to win your hearts. You can relish it with rotis, rice or pulao.

Ingredients for the Gravy:
Onion .......... 1 medium
Green chillies ... 1 or 2
Asafoetida ....... 1/8 tsp
Cumin seeds .... 1/2 tsp
Dry red chillies .. 2
Turmeric powder .. 1/4 tsp
Cumin powder .... 1/2 tsp
Kasoori methi ... 1 tsp
Coriander powder .. 1/2 tsp
Salt .................... to taste
Yogurt ............. 1/2 cup or more (as you like)
Mustard oil or ghee ... 3 tbsps

Ingredients for Gattas:
Gram flour / besan ..... 1 and 1/2 cups or 2 cups
Yogurt ................... 2 tbsps
Ajwain / carom seeds .... 1/2 tsp (you may also add crushed saunf instead or both)
Turmeric powder ........ 1/4 tsp
Red chilli powder ....... 1/4 tsp
Asafoetida .... 1 pinch
Cumin powder ............ 1/4 tsp
Oil for moin ................ 1 tbsp (added while kneading)
Salt ........................... as needed
Oil ..................... to fry

Method:

Add all the ingredients in the list 2 for making the gattas (except the oil for frying)

Knead them together. You may not require any water as the curd is enough for binding. If needed a spoonful very carefully and make a dough.

Divide the dough and roll into cylindrical shapes about 3/4 th inch thickness.

Boil the rolls in a wide pan for 5-7 minutes.

Remove them from water and let them cool.

Slice the gattas.

Heat oil in a pan and fry them. Remove and set aside.

Now take a deep pan and heat the mustard oil or ghee. When it is hot add the asafoetida, cumin seeds and red chillies.

When they crackle add the  kasoori methi and green chillies,

Tip in the finely chopped onion and saute until translucent.

Now add the boiled gattas and saute a bit.

Next add the salt and the mentioned spice powders and mix gently.

Add 2 cups of water or as much as you need the consistency of the gravy.. (Use the water left from boiling the gattas)
Simmer for 5-7 minutes or until the gattas are cooked (depending on the thickness of the gattas)

Check by inserting the tip of a knife.

Finally stir in the whisked yogurt and keep stirring gently to avoid curdling.

Just simmer a little and garnish with coriander leaves.

Serve with rotis , rice or pulao

Pin for later

More recipes from Rajasthan:

Gatte Ka Pulao

Papad ki Sabzi

Bajre ki Raab /  Raabdi / Rabri

KHAMANG KAKDI / MAHARASHTRIAN CUCUMBER SALAD

Khamang kakdi is a Cucumber salad from Maharashtra. It is quick to make and so delicious with all the ingredients that go into it. The flavour of coriander leaves, the crunchiness of the roasted peanuts, spiciness from the green chillies, sweetness from the sugar, tanginess from the lemon and finally the tempering of whole spices make this salad so delectable.

Ingredients:
Cucumbers ...........2
Grated coconut .... 4 tbsps
Coriander leaves ... 3 tbsps
Green chillies ....... 1 or 2
Lemon juice ........ 1 tsp
Roasted and crushed peanuts ... 2-3 tbsps
Salt ............ to taste
Sugar or honey ........ 1 tsp

Tempering:
Cumin seeds ... 1/2 tsp
Mustard seeds .. 1/2 tsp (optional)
Curry leaves .. few
Oil or ghee ..... 1 tsp

Method:
1. Dry roast the peanuts and crush them in a pestle and mortar after removing the skin.
2. Peel the cucumbers and cut them into very tiny pieces.
3. Cut the coriander and green chillies also very finely.
4. In a bowl mix the ingredients from the first list. The quantity can be adjusted to your liking.
5. Heat oil in a small pan. Add the tempering ingredients.
6. When they crackle mix them into the salad.
7. Serve immediately.

See the recipe video 

Note:
1. For best results do the mixing part just before serving because salt leaves water and also the peanuts loose the crunchiness.
2. You can substitute the sugar with honey.
3. Add more green chillies if  you like it spicier.

Pin for later

This salad is part of the  "Shhhhh Cooking Secretly"  challenge where a group of bloggers are paired with a different partner each month. They choose two secret ingredients from the chosen theme and we have to prepare the dish using them.
 The theme for this month is - Summer Salads suggested by Kalyani Shri of  Sizzling Tastebuds
I am paired with Mayuri Patel who blogs at Mayuri's Jikoni . Do visit her blog and check out her lovely recipe collection
 Mayuri gave me the two secret ingredients - Peanuts and Green Chillies. Using these I made the above spicy salad from Maharashtra.

Related Recipes:

Carrot and Beetroot Sambharo

Kairi Ka Kachumber / Raw Mango Salad

Bean and Bell Pepper Salad

EGGLESS SEMOLINA TUTTI FRUTTI CAKE ( Healthy Version with Organic Jaggery & Olive Oil)

Here is a healthy and easy semolina cake made with olive oil and organic jaggery. The lemon juice and zest add a lovely flavour to the cake. Because I have used organic jaggery the cake has a brown look. If you like to use normal sugar you can do that and you will have a light coloured cake. Any which way the cake is really delectable and you are surely going to love it.

Ingredients:
Semolina ............. 1 cup
Milk ................... 1/2 cup
Yogurt ............... 1/2 cup
Sugar ................. 1/2 cup (I have used organic jaggery)
Tutti Frutti ........ 1/2 cup
Olive oil ............ 1/4 cup
Baking powder ... 3/4 tsp
Baking soda ........ 1/4 tsp
Salt .................... 1 pinch
Lemon zest ........ 1/4 tsp
Lemon juice ...... 2 tbsps
Vanilla essence ... few drops

Method:
1. In a large bowl mix the semolina, milk, yogurt,sugar and oil.
2. Cover and set it aside for 15 minutes.
3. Now add the remaining ingredients and stir well until everything is mixed.
4. If the consistency is a bit thick you can add little more milk.
5. Coat the tutti frutti with some flour and mix them in the batter stirring lightly in one direction.
6. Transfer the batter into a greased baking tin of any shape.
7. Bake it in a pre-heated oven at 200 C for 50 to 55 mins or until done.
8. The time may vary a little depending on the type of oven and the size of the baking tin. Keep a check and insert a toothpick to check if it is done.

Note:
1. You can also use butter instead of olive oil.
2. Normal sugar can be used instead of organic jaggery to get the light coloured cake.
3. You can also use any dry fruits instead of tutti frutti.
 

Pin it for later

You May also like:

Chocolate Cake 

Carrot Cake with Olive Oil 

1 Minute Microwave Mug Cake (Eggless)

HEALTHY WHOLE WHEAT CRACKERS WITH SESAME & CHIA SEEDS

Make and enjoy these healthy and savoury crackers with the goodness of sesame seeds, chia seeds and olive oil.  Cheese also adds to the flavours. you can use any cheese available. This is a very easy and quick recipe. You can serve these crackers with any dip you like or at tea time. I have used pizza seasoning in this recipe. However you can use any dried herbs you prefer.

Ingredients:
Whole wheat flour ............ 1 cup
Sesame seeds ................... 3 tbsps
Chia seeds ........................ 3 tbsps
Grated cheese .................. 3 tbsps
Olive oil ......................... 2 tbsps
Salt ............................... 1/2 tsp
Baking powder ............. 1/2 tsp
Pizza seasoning ............ 1 tsp  or (you can use any herb)
Water ......................... about 1/4 cup

Method:
1. Transfer the flour in a mixing bowl.
2. Add the sesame seeds and chia seeds saving some for sprinkling on top.
3. Next add the salt, baking powder and grated cheese. Mix them.
4. Now add the oil and give a good stir until everything is mixed well.
5. Take 1/4 cup water. Add little by little and knead the dough. If required you can add little more water. The dough should be nice and pliable.
6. Grease a sheet of parchment paper and roll out the dough on it in a rectangular shape to the thickness you desire.
7. Using a cutter mark the divisions in a rectangular or square shape.
8. Place the parchment paper with the crackers in a baking tray.
9. Bake in a pre-heated oven at 180 C for about 22 to 25 minutes. The time may vary a bit depending on the thickness of the crackers.
10. When done remove the tray and let them cool before you break and separate the crackers.
11. These can be enjoyed as a tea time snack or even served with any dip.

Watch the video to see the making of these crackers 

 

Pin for later

You may also like:

Baked Whole Wheat Masala Crackers

Cheesy Onion Drop Biscuits

KAIRI KA KACHUMBER / RAW MANGO SALAD

This is a very easy and tasty salad that can be made in few minutes.... tangy, spicy and delicious. Makes a very good accompaniment with your meals.

Ingredients:
Raw mango ....... 1 (select a firm one)
Onion ................. 1
Kashmiri chilli powder .. 1 & 1/2 tsps
Spicy chilli powder ........ 1 tsp (any variety)
Garlic ........................... 6 - 7 cloves
Roasted cumin powder .... 1 tsp
Salt .................................. about 1 tsp
Asafoetida ........................ 1 or 2 pinches
Mustard oil ................... 3 tbsps

Method:
1. Wash the mango, wipe it well with a cloth and peel it. Cut it into pieces.
2 .Peel the onion and cut into chunks
3. Put the mango, onion and garlic pieces along with the salt and spices  into a chopper and grind them coarsely.
4. Alternately you can also grate the mango and the onion, crush the garlic and mix the spices and salt.
5. Remove them into a bowl.
6. Heat the mustard oil to a smoking point and cool it.
7. Stir it into the kachumber and mix it.
8. If you make it in a larger quantity add more oil to it.
9. Relish it with your meals.

You can also watch the recipe video 

Pin for later

Related Recipes:

Carrot and Beetroot Sambharo

Bean and Bell Pepper Salad

Khamang Kakdi / Maharashtrian Cucumber Salad

HAZARI CHICKEN TIKKA / HAZARI MURGH TIKKA

Hazari Chicken Tikka is one of  he best among the variety of tikkas that I have ever tasted. It is our family favourite. These soft and succulent tikkas soaked in the creamy marinade for hours, skewered together in bamboo sticks and then baked to perfection are surely going to win your hearts too.
 Traditionally they are made in a tandoor. But when we don't have that option we can always bake them in the oven. Finally the charred look can be done on the direct flame holding the skewer above the flame.

Ingredients:
Boneless chicken .... 250 gms  (preferably leg and thigh portion)
Egg ........................ 1
Green chilli paste ... 1 tsp
Mustard oil ............   1 + 1 tbsps
Cheese .................. 2 tbsps
Cream .................... 2 tbsps
Ginger paste ........... 1 tsp
Garlic paste ............ 1 tsp
Gram flour / besan ... 1 tbsp
Garam masala powder ... 1/2 tsp
Salt ............................. 1/2 tsp
Lemon ................... to squeeze on top
Chaat masala powder ... 1/2 tsp to sprinkle on top (optional)
Bamboo skewers ........... 2-3 as needed (soaked in water for 2-3 hours)

Method:
1. Soak the bamboo skewers in water for a 2-3 hours. This prevents them from burning in the oven .
2. Clean and cut the chicken pieces into big cubes for tikkas. Leg and thigh portion works better in tikkas.
3. Marinate them with egg, green chilli paste, grated cheese, cream, ginger and garlic pastes, garam masala powder,besan, salt and 1 tbsp of mustard oil . You may use any oil but mustard oil gives a better taste. Keep it refrigerated for minimum 4-5 hours or more.
4. Now take the soaked bamboo sticks and insert the marinated chicken pieces into them. If some marinade is left keep it for coating the chicken again while baking.
5. Place them in a baking tray lined with foil paper brushed with little oil.
6. Bake the chicken at 200 C for about 25 to 30 minutes turning the side once or twice. While turning the side spoon the remaining marinade on top and also some mustard oil.
7. Once the chicken is done remove from the oven. Roast it directly on the gas flame to give the charred look.
8. If you like chaat masala flavour you can sprinkle a little and squeeze some lemon juice over the pieces before serving.
9. Serve hot.

Notes:
1. Boneless leg and thigh pieces are better for tikkas
2. Mustard oil should preferably be used for this recipe. It gives the best results.
3. Besan can be replaced with little corn flour / corn starch also.

4. Baking time may vary a little depending on the sizeof the oven and the chicken pieces. Keep a check on that.

 

Watch the recipe video

Pin for later

You may also like:

Achari Murgh Tikka 

Hariyali Murgh Tikka

Malai Murgh Tikka