Cooking is my passion , it's so relaxing ,so refreshing and like meditation !!!

Rajasthani cuisine

exotica

gatte ki sabji
one more speciality of rajesthani cusine rajesthani thali is incompleat without gatte ki sabji this vege is amazingly yummmmmmmmmmmme belive me you will love it and you know my dadi used to call it taka paisa ki sabji its local name in u.p whatever you like to call it but its taste is sereasly yummmmmmy try it than tell me……
ingrediants;-
for gattas-
besan(chickpea flour)………1 cup
oil……………2 tsp
kasoori methi…..2 tsp
heeng………….1/4 tsp
garam masala……1/2 tsp
haldi………….1/4 tsp
red chilly powder..1/4 tsp
ginger garlic paste..1 tsp
salt as per taste
for gravy-
onion…….2 finally chopped
garlic paste…..2 tsp
curd……..1 cup
kashmiri mirch powder….1/2 tsp
haldi……………….1/2 tsp
coriander powder……..1/2 tsp
salt as per taste
ghee ………2 tbsp
method:-
for gattas-
1. mix all the ingrediants for gattas
2. knead well to make a dough
3. make 4 long rolls out of it
4. take a vessal and filled half with water now put this vessal on fire
5. add gatta rolls in this hot water and boil till gatta start floting on water stir    just once
6. take it out and reserve water for gravy
7. cut gatta vertically in small pieces keep aside
for gravy-
1. put vessle on fire heat ghee in it
2. add jeera and ajwain in it
3. put onion, ginger garlic past and green chilly in it stir till golden in colour
4. beat curd and mix all dry masalas in it excapt salt
5. add this curd mix in vessle cook till ghee seprates
6. add gattas in it and mix well now add salt and water in it bring it to boil
7. cook till gravy turn thick and oil seprate
8. garnish with green coriander and serve hot
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: