Rajasthani Gatte Ki subzi

Rajasthani Gatte Ki subzi

Today I am Share my delicious gatte ki subzi. This is my second attempt and subzi come out really great and yummy. My mom is so happy to see it, she liked it so much and mom I really made this for u. hope u guys like it.

Ingredients:

For the gatte:

• 2oo gms or 1 1/2 cup besan
• 1/2 tsp cumin seeds (jeera)
• Pinch of asafoetida (hing)
• 1/4 cup Curd
• 1/4 tsp baking soda
• 1/2 tsp Fennel seeds (saunf) corasely grinded
• 1/2 tsp salt
• 1/2 tsp red chilly powder
• 4 cloves (laung)
• 4 whole black peppercorns (kali mirch)
• 3 tbsp oil

For the gravy:

• 1 cup sour curd (khatta dahi)
• 2 medium size onions
• 4-5 garlic pods
• 1 inch piece ginger (adrak)
• 2 green chilly (hari mirch)
• 1 tsp coriander powder (dhania)
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp red chilly powder (lal mirch)
• 1 tsp salt
• 1/4 tsp garam masala
• 1/4 tsp crushed fenugreek leaves
• 2 tbsp ghee or oil

For Punjabi Chole Bhature Recipe: 

http://topbestdesignideas.blogspot.in/2014/07/punjabi-chole-bhature-recipe.html

How to make Rajasthani Gatte ki subzi:

To Make Gatta: In a bowl mix together besan, jeera, fennel seeds, salt, chilly powder, hing, coarsely crushed cloves and black peppercorns, baking soda and oil. Then add the curd and mix well.

• Next with the help of little water knead a stiff dough just like for rotis. Make sure to add water little by little so that the dough should not get extra soft.

• Now divide the dough into 6 – 7 parts. Roll each part into cylindrical tubes of ½ inch in diameter and 4 – 5 inches long.

• Boil 4 cups of water and place these rolls in it. Let it cook for 15 mins or till the rolls get cooked from inside.Cut a piece to check if they are cooked properly and evenly. Otherwise cook some more.

• Then turn off the flame and take out the rolls from the water and keep the water aside for the curry.

• Cut the rolls into 1 inch pieces.

For the gravy: Make a fine paste of ginger, green chillies, onion and garlic. Whisk the curd smooth with a beater.

• In a kadai heat the pan and put jeera. When it begins to crackle add the onion paste prepared before.

• Fry the onion paste till light brown in color. Then add the chilli powder, turmeric powder, coriander powder and garam masala. Fry for another 2 mins.

• Now lower the flame and slowly add the whisked curd. Stir well and continue cooking till oil separates. Stir once in a while so that the mixture does not get burnt.

• Now add the gatta water separated earlier. Bring it to a boil and then add the cut gatte pieces. Let the curry simmer for 5 – 10 more minutes on low flame. Then add the fenugreek leaves.

• Transfer the curry to a serving dish and garnish with chopped coriander.

• Serve hot with Rice or roti as you prefer.

Punjabi Chole Bhature Recipe

Punjabi Chole Bhature Recipe

Chole Recipe

Ingredients:

• 2 cups Garbanzo Beans

• 2 tomatoes (chopped)

• 1 cup Tomato Puree or Paste

• 3 medium Onions (finely chopped in chopper)

• 2 cloves minced Garlic (optional as per taste)

• 1 tbsp. Ginger paste

• 2 Green Chilies chopped

• Salt to taste

• ¼ tsp. Turmeric powder

• 1½ tsp. Red Chili Powder

• 1 tsp. Coriander powder

• 4 tsp. Vegetable Oil / Extra Virgin Olive Oil

• ¼ tsp. Garam Masala Powder

• 3 tsp. of Chana Masala Powder

• ¼ tsp. Cumin Seeds

• For Garnishing

• Coriander leaves

• 2 small Onions

• 1 Tomato (sliced in Rings)

Directions:

1. Soak chhole/beans overnight in salty warm water with two tea bags. (adding Tea Bags will turn Chana Black in Color)

2. Boil Chole/Chana along with tea bags in pressure cooker/Microwave till they become soft.

3. On Medium Low Heat, Heat the Pan first and put Oil in Pan.

4. When oil is ready (you can throw one cumin seed if it sizzles then oil is ready). Add Cumin seeds.

5. When Cumin Seeds splutter, add minced Garlic and Ginger Paste.

6. Add chopped Onions and add a pinch of Salt and fry till they turn brown (Adding salt while frying Onions makes it quicker to fry Onions)

7. Add coriander powder and fry for some time till it becomes light brown.

8. Add turmeric powder & chili powder and Salt to taste.

9. Add Garam Masala and Chana Masala and again fry for some time.

10. Add Pureed tomatoes and fry till the oil leaves from the sides.

11. Add chopped Green Chilies.

12. Take out the Tea Bags and Add Chole/Chana into the Pan without water and stir so that it gets mixed up well.

13. Add the same water which was left in pressure cooker while boiling Chole/Chana .

14. Cook the Chole/Chana with gravy for 8-12 min’s till gravy dries (but Chana or Masala should not burn).

15. Garnish with Coriander Leaves and ring Onions and Tomato.

16. Serve with Bhatura

Read More: http://topbestdesignideas.blogspot.in/2014/07/vegetable-noodles-recipe.html

Bhatura Recipe

Ingredients:

• 1 1/2 cups plain flour (maida)
• 10 gms fresh yeast or 2 tsp
• 1 tbsp fresh curds (dahi)
• 2 tbsp ghee
• salt to taste
• oil for deep-frying

Method:

1. Combine all the ingredients in a bowl and knead into a firm dough using water as required.

2. Cover with a wet muslin cloth and keep aside for 10 to 15 minutes.

3. Divide the dough into 8 equal portions and roll each portion into a 100 mm. (4") diameter circle.

4. Cook each portion lightly over a tava (griddle) for a few seconds on each side. Keep aside.

5. Heat the oil in a kadhai on a medium flame and deep-fry the bhaturas till they puff up and are golden brown on both sides. Drain on absorbent paper.

6. Serve immediately.

Vegetable noodles Recipe

Vegetable noodles Recipe

Noodles are my all time favorite. I know it is liked by all. Some tips before preparing noodles: The Noodles should not be over cooked. Always add it to boiling water. Instead of green chili sauce you can also use red chili sauce. As we are adding green chili, chili sauce, black pepper powder, adjust the ingredients according to your spice level. The sauces will also have salt in them, so while adding salt, add less than necessary. You can always adjust it in the end. Cook the entire dish over high flame. The vegetables should be crisp and have a bite to them and not soggy and soft. Keep all the ingredients nearby and add one after the other quickly. Do not add soy sauce more than mentioned as it will darken the noodles.

Ingredients:

• Noodles – 1 packet
• Carrot – 1
• Capsicum (bell pepper) – 1
• Cabbage, shredded – 1/4 cup
• Spring onions – 2
• Onion – 1
• Garlic – 3 pods
• Green chilies – 2
• Soy sauce – 2 tsp
• Green chili sauce – 1 tbsp
• White Vinegar – 1/2 tsp ( Optional)
• AjinoMoto (Chinese salt) – 2 pinch (Optional)
• Black pepper powder – 1/4 tsp
• Salt – to taste
• ½ tbsp oil for coating the noodles
• 3 to 4 medium spring onions, finely chopped, reserve a few greens for garnish

Read More: http://topbestdesignideas.blogspot.in/2014/07/jeera-rice-with-chicken-in-coconut.html

Instructions:

• Heat 3 to 4 cups water in a wide saucepan. Add 1/2 tsp oil and 2 pinch salt to the boiling water. Now break the noodles block into 2 and add it to the boiling water.

• Keep stirring and pay attention as they water will boil and spill over. Let the noodles cook for 5 to 7 minutes or al-dente. • Dump the entire contents of the pan into a colander and either pour cold water all over the cooked noodles or place the colander under running tap water. This will prevent the noodles from becoming mushy and sticky and will keep it separate. Keep aside and let all the water drain completely.

• Slice the onion thinly. Slice both the white and green parts of the spring onion and keep them separate. Shred both the carrots and capsicum very finely. Chop the garlic finely and keep aside. Slit the green chili in the middle.

• Heat a wok or frying pan with oil. We are going to cook the entire dish over high flame. First add the garlic and cook for 1/2 minute. Add the sliced onion and the white part of the spring onion and toss around for 1 minute.

• Now add slit green chili, shredded carrots, cabbage, capsicum, green part of the spring onions, Aji-No-Moto and toss for 1-1/2 to 2 minutes. Keep 2 tsp of green spring onions aside for garnish.

• Now add the green chili sauce, soy sauce, white vinegar, salt and toss for 1/2 minute.

• Add the noodles and with the help of a fork separate them if they are lumpy. Toss well till it gets heated and mixed well with the vegetables and sauces.

• Finally sprinkle pepper powder and toss once again. Garnish with green spring onions.

• Serve hot with tomato sauce. serve noodles plain or accompanied with veg manchurian curry or vegetables in hot and sour sauce.

Jeera Rice With Chicken In A Coconut Gravy With Pepper

Jeera Rice With Chicken In A Coconut Gravy With Pepper 

Ingredients :

• 2-2.5 pounds of chicken cut into pieces
• 3 tbsp of pepper powder
• 3-4 flakes of garlic paste
• A small piece of ginger paste
• Some dry coconut
• unsalted butter
• A few sticks of cinnamon.
• Some cloves
• A few cardomom seeds
• 2 small tomatoes
• 2-3 tsp coriander powder
• 2 Medium onions
• 1 tsp chilli powder
• A little haldi powder
• 1 tsp cumin seeds powder Coriander leaves to garnish
• Salt to taste

Method:

• Smear 2 tbsp of pepper powder and salt on the chicken pieces.
• Pierce the chicken pieces with a fork and let the chicken marinate for a few hours.
• Heat some butter (you can also use oil!)in a pan and fry the chicken pieces one by one.
• Not deep fry, just like frying onions. Keep the fried chicken pieces aside.
• In the same oil (butter) you used to fry the chicken, now fry the sliced onions, cardomom, ginger, garlic, cloves and cinammon.
• When the onions are brown, add the coriander powder, chilli powder, haldi, cumin powder and fry for 1½ minutes.
• Add the coconut and tomatoes and keep frying. Do not add water.
• Now add the remaining pepper powder (around 1 tbsp) and fry for a minute.
• Now add water, enough to get a thick paste. Drop the fried chicken pieces into the gravy and you can add water to make it into a thin gravy.
• Add salt to taste. Boil for 10 minutes, till chicken is well mixed with the pepper masala. Garnish with coriander leaves. Eat hot with jeera rice and enjoy.

For Healthy Oats Idli/ Instant Oats Idli/ Healthy & Quick Breakfast Oats Idli:

http://topbestdesignideas.blogspot.in/2014/07/healthy-oats-idli-instant-oats-idli.html

Jeera Rice

Ingredients:

• 1 cup Basmati rice (a long grain Indian rice)

• 3 cups water

• Salt to taste

• 2 tbsps vegtable, sunflower or canola oil/ghee

• 1 large onion chopped fine

• 2 tsps cumin seeds

• 1/2 cup water

• Coriander leaves to garnish

Preparation:

• Wash the Basmati rice well in running water.

• Add the 3 cups of water and salt to taste to the rice and set it up to boil.

• Once the rice is almost cooked (test a few grains often to check - they will feel soft on the outside but very slightly hard on the inside), remove from fire and drain the water by straining the rice through a sieve or colander. Set aside.

• In another pan, heat the oil/ghee till hot and add onions.

• Fry till light brown and then add the cumin seeds. The seeds will splutter and sizzle to show they are done.

• Now add the rice and stir well.

• Add 1/2 a cup of water to the rice and cover.

• Simmer till all the water dries up.

• Allow the rice to stand for another 2-3 minutes and then serve garnished with coriander leaves.