Blog Hop Wednesday - 8 Wednesday/Edition 2
This time my partner is Deepali of "Confusion Cook". I am a very big fan of Rajasthani cuisine & while browsing her blog I immediately book-marked Steamed Gatte Ki Sabzi from her blog. It turned out very tasty and finished at once.
INGREDIENTS
For Gattas
Besan/Chickpeas Flour 2 cups
Oil 1 TBSP
Curd 2 TBSP
Cooking Soda 2 pinch
Fresh Methi Leaves 2 TBSP Chopped
Crushed Coriander Seeds 1/2 TSP
Turmeric Powder 1/8 TSP
For Gravy
Tomatoes 3-4 medium
Green Chilly 2
Ginger 1 inch piece
Fresh Curd 1/2 cup
Fresh Cream/Malai 2 TBSP
Oil 2 TBSP
Asafoetida A Pinch
Cumin Seeds 1/2 TSP
Turmeric Powder 1/4 TSP
Coriander Powder 1 TSP
Red Chilly Powder 1/4 TSP
Garam Masala 1/4 TSp
Salt As per taste
METHOD
For Gattas
1. Sieve the besan.
2. Add salt, turmeric powder, fenugreek leaves, coriander seeds and cooking soda. Mix very well.
3. Add oil and curd. Make a soft dough using some warm water. Rest for 15 minutes.
4. Take little dough, then roll it out into round 5-6 long sticks.
5. Boil sufficient water in a broad pan. Put long sticks into the boiling water. Reduce the flame and cook the sticks for another 5 min.
6. Drain & reserve the water for gravy. Cut the gattas into 1" inch size pieces. Keep aside.
For the Gravy
1. Grind tomatoes, green chilly and ginger in a grinder to make a paste. Transfer this paste into a bowl.
2. Churn curd and fresh cream/malai in a blender.
3. Heat oil in a pan. Add cumin seeds and asafoetida. Cook until cumin seeds starts to change their colour. Simmer the fire.
4. Add turmeric powder and coriander powder. Cook for one minute. Add tomato paste and stir.
5. Cook till the oil comes out.
6. Now, add curd + malai, red chilly powder and mix. Cook on low heat for 3-4 minutes.
7. Add gattas and some reserved water. Cook on low heat until gravy is thick. Add garam masala powder. Switch off the fire.
8. Garnish with coriander leaves and served with phulka/roti or rice.
E N J O Y
Sending this to Paris 'Only-Curries' @ Foodelicious 'Only'- Curries hosted by akamalika@Janaki's KitchenJanaki's Kitchen
This time my partner is Deepali of "Confusion Cook". I am a very big fan of Rajasthani cuisine & while browsing her blog I immediately book-marked Steamed Gatte Ki Sabzi from her blog. It turned out very tasty and finished at once.
INGREDIENTS
For Gattas
Oil 1 TBSP
Curd 2 TBSP
Cooking Soda 2 pinch
Fresh Methi Leaves 2 TBSP Chopped
Crushed Coriander Seeds 1/2 TSP
Turmeric Powder 1/8 TSP
For Gravy
Tomatoes 3-4 medium
Green Chilly 2
Ginger 1 inch piece
Fresh Curd 1/2 cup
Fresh Cream/Malai 2 TBSP
Oil 2 TBSP
Asafoetida A Pinch
Cumin Seeds 1/2 TSP
Turmeric Powder 1/4 TSP
Coriander Powder 1 TSP
Red Chilly Powder 1/4 TSP
Garam Masala 1/4 TSp
Salt As per taste
METHOD
1. Sieve the besan.
2. Add salt, turmeric powder, fenugreek leaves, coriander seeds and cooking soda. Mix very well.
3. Add oil and curd. Make a soft dough using some warm water. Rest for 15 minutes.
4. Take little dough, then roll it out into round 5-6 long sticks.
5. Boil sufficient water in a broad pan. Put long sticks into the boiling water. Reduce the flame and cook the sticks for another 5 min.
For the Gravy
1. Grind tomatoes, green chilly and ginger in a grinder to make a paste. Transfer this paste into a bowl.
2. Churn curd and fresh cream/malai in a blender.
3. Heat oil in a pan. Add cumin seeds and asafoetida. Cook until cumin seeds starts to change their colour. Simmer the fire.
4. Add turmeric powder and coriander powder. Cook for one minute. Add tomato paste and stir.
5. Cook till the oil comes out.
6. Now, add curd + malai, red chilly powder and mix. Cook on low heat for 3-4 minutes.
7. Add gattas and some reserved water. Cook on low heat until gravy is thick. Add garam masala powder. Switch off the fire.
8. Garnish with coriander leaves and served with phulka/roti or rice.
E N J O Y
Sending this to Paris 'Only-Curries' @ Foodelicious 'Only'- Curries hosted by akamalika@Janaki's KitchenJanaki's Kitchen
