GATTE KI SUBJI

 

Prep Time : 25 mins

 Cooking Time : 60 mins 

Serve : 4

 INGREDIENTS 

For gatta 

Gram flour - 1 cup 

Carom seeds - a pinch 

Red chilly powder - 1/2 tsp 

Curd - 2 tbsp

 Oil - 1 tsp 

Salt - to taste

 For gravy

 Finely chopped onion - 1 

Red chilly powder - 1 tsp 

Coriander powder - 1 tsp 

Turmeric powder - 1/2 tsp 

Ginger garlic paste - 1 tsp 

Garam masala powder - 1 tsp 

Tomato paste - 1 tomato 

Cumin seeds - 1/4 tsp

 Salt - to taste 

Oil - 2 tbsp

 Coriander leaves - 1 tbsp 

 METHOD 

Take a large bowl add all above listed ingredients of gatte and mix well. 

With the help of little water make a stiff dough. 

Roll the dough in a cyclinderical shape. 

Boil all the cyclinderical shape dough in a pan. 

Once cooled cut into pieces. 

Heat oil in a pan. 

Fry all gatta on low flame. 

For gravy 

Heat up remaining oil,add cumin seeds to crackle.

 Add onion and saute till light brown Add ginger garlic paste,red chilly powder,turmeric powder,coriander powder and add some water and saute 4 - 5 mins in a medium flame. Add tomato paste and mix well. Add one cup of water and salt and bring to boil,once boiled turn off the flame Add besan gatte and garnish with coriander leaves and serve. Serve hot with rice or chapatis.

BAINGAN METHI KI SUBJI

 

Prep Time : 20 mins
 Cooking Time ;15 mins
Serve : 2

 INGREDIENTS

 Baby baingan - 2
 Methi leaves - 100 gms

Chopped potato - 1
 Garlic cloves - 3 - 4
 Green chillies slit - 2 - 3
 Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
 Cumin seeds - a pinch
 Salt - to taste
 Oil - 1 tbsp

 METHOD
 Wash and cut baigan and potato into pieces
.Wash and chop methi leaves
.Heat oil in a wok.
 Add cumin seeds to crackle
.Add baingan and potato and saute for 2 - 3 mins.
Add garlic cloves , green chillies, coriander powder and turmeric powder and saute
. Add methi leaves and salt and stir fry for 4-5 mins
. Serve with chapaties or rice.

CARROT HALWA IN PRESSURE COOKER

 

Preparation time- 20 minutes

Cooking time- 1 hour
Serve - 10

INGREDIENTS
Chopped carrot     -  2.5 kg
Milk   -    1 kg
Sugar    -   500 gms
Mawa    - 250 gms
 ghee     -   1 cup
Cardamom powder    -   1 tsp
Almonds   -   2 tbsp
Chopped pistachio    -    2 tbsp


METHOD
Wash, peel and chop the carrots
. Pressure cook the chopped carrots and milk.
 When cooker release the whistle turn off the flame. Once cooled, open the lid.
Simmer the flame and stir continuously till it gets thick
. Add   ghee and sugar and mix well
. When the mixture (carrot and milk) gets dried, add mawa and saute for 4-5 minutes.
Add cardamom powder, raisins and cashew nuts and mix well
Garnish with almonds and  pistachio and serve hot.

BLACK GRAM CURRY WITH PURI

 

Prep Time  : 10 mins
Cooking Time  : 15 mins
Serve : 2

Black gram curry
INGREDIENTS
Black gram  -  1 cup
Chopped onion  -  1
Ginger garlic paste  -  1 tsp
Red chilly powder  -  1 tsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Garam masala powder  -  1/2 tsp
Cumin seeds  -  1/4 tsp
Salt  -  to taste
Oil  -  2 tbsp
Chopped coriander leaves  -  1 tbsp

METHOD
Soak black gram/kala chana over night drain and crush 1/4  cup black gram in the blender..
Heat oil in a pan.
Add cumin seeds to crackle.
Add chopped onion and fry till light brown.
Add ginger garlic paste,red chilly powder,coriander powder,turmeric powder and 2 tbsp water and saute for two mins.
Add coriander leaves and mix well.
Add black gram and crushed black gram and mix well.
Add salt and one cup of water and cover it..
Bring to boil and simmer for ten mins till done.
Add garam masala powder and mix well.
Garnish with coriander leaves and serve.

INGREDIENTS

Puri
Semolina  -  1 cup
Wheat flour  -  1cup

Maida - 1 cup
Clarified butter - 2 tbsp
Salt - to taste
Carom seeds - 1/4 tsp
Onion seeds - 1/4 tsp
Oil  -  for frying

METHOD
For puri
Take a large bowl add maida   semolina,wheat  flour , carom seeds  onion seeds,2 tbsp clarified butter and salt and mix well.
Add little by little water to make a dough.
Cover this dough with muslin cloth and keep aside for 30 mins.
Roll out the dough in a round shape.
Heat enough oil in a pan and deep fry the puri on a low flame till golden brown and crispy.
Drain in paper napkin.

Serve hot with black gram curry.

RICE KHEER

 

Prep Time : 15 mins
Cooking Time :30 mins

Serve : 4

Milk     - 5 cup
Rice   - 50 gms
Sugar     - 4 tbsp
Green cardamom    - 1/4 tsp
Roughly chopped pistachio   - 2 tsp
Rose water   -  1 tsp

METHOD.
Boil milk in a heavy bottom vessel
Once boiled,keep it in a low flame
Add rice  and stir occasionally
Add sugar and mix well.
Add cardamom powder and roughly chopped pistachio and rose water and mix well.
Garnish with  pistachio.