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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Tuesday, August 16, 2011

Rajasthani Gatte Ki Sabzi


Ingredients:

For Gatta:
1 cup of besan/chick pea flour/kadala mavu
2 tsp kasuri methi
1/2 tsp chilli powder
1/2 tsp dhania powder
A pinch salt and turmeric powder
2 tbs of butter milk. 
For Gravy:
1 cup of yogurt
1/2 tsp cumin
1/2 tsp of chilli powder
1/2 tsp of dhania Powder
1 small tomato finely chopped.
1/4tsp garam masala
1 tsp of besan
A little salt
A little turmeric Powder 
Method:

Mix besan while adding 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp dhaniya powder and kasuri methi. Make a stiff dough. Make 5-6 long strips of the dough. Put these strips in boiling water and cook for 5-8 minutes. Cut these gattas into small pieces.
Strain the yogurt through a strainer. Add salt, red chilly powder, dhaniya powder and turmeric to the yogurt. Mix well. Heat oil in a kadai. Add the cumin seeds and the gatta pieces. Fry for few seconds and then add the tomato and when it is cooked add yogurt mixture. Cook it for 5-7 minutes and add the besan according to the thickness you want while stirring continuously till it comes to a boil and add the garam masala. Turn off the gas. Serve hot with missi roti or shahi jeera pulao.

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