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Wednesday, December 31, 2014

RAJASTHANI GATTE KI SABJI

Gatte ki sabzi, an authentic dish from Rajasthani cuisine is a delicious curry prepared with gram flour as base ingredient.Simple to make 


Ingredients:



For the gatte:

200 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

Method

  1. 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.
  2. 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.
  3. Now divide the dough into 6 – 7 parts. Roll each part into cylindrical tubes of ½ inch in diameter and 4 – 5 inches long.

  1. 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.


  2. Then turn off the flame and take out the rolls from the water and keep the water aside for the curry.
  3. Cut the rolls into 1 inch pieces.
  4. For the gravy : Make a fine paste of ginger, green chillies, onion and garlic. Whisk the curd smooth with a beater.
  5. In a kadai heat the pan and put jeera. When it begins to crackle add the onion paste prepared before.
  6. 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.
  7. 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.

  8. 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.

  9. Transfer the curry to a serving dish and garnish with chopped coriander.
  10. Serve hot with batti or roti as you prefer.

  • Big Thank you to All...

    CHOCOLATE CAKE BAKED IN PRESSURE COOKER

    CHOCOLATE CAKE BAKED IN PRESSURE COOKER 


    Today i am posting Recipe of Chocolate cake prepared in pressure cooker..yes you heard correct,this is the best alternative when there is no Electricity or on Load shedding Day.Or for those who donot have oven or Microwave oven 







    • Ingredients
    • 2 cups All purpose Flour / Maida
    • 2 eggs (optional,can be replaced by condensed milk 

    • 1/4 cup Oil

    • 2 cups Sugar(powdered)

    • 3 tbsp unsweetened Cocoa Powder

    • 3/4 cup hot water

    • 1/4 tsp Baking Soda

    • 1/2 tsp Baking Powder

    • 1 tbsp Lemon Juice

    • 1/4 tsp Vanilla Essence
    • 1/4 th tsp Salt 

    Method


    Preparatory


    1)Boil the Water 
    2)Beat the Eggs 

    Processing 


    1)Sieve the all purpose flour/Maida (see that no lumps are present in the flour)


    2)Mix Cocoa Powder/any cocoa based cookies powder ( or alternatively you can use chocolate sauce/or any melted Dark chacolate),All purpose Flour(maida),Baking Powder and Sodium Bi carbanate(cooking Soda),pinch of Salt 

    3)Take a big bowl Add Oil, Sugar (powdered) , Hot Water  Mix well 

    4)Add Vanila essence to the edible oil mix

    5)Add Beaten Eggs and stir throughly , (Optional,you can replace it with condensed Milk)




    6)Now Add the sieved Flour and Cocoa mix slowly (Avoid lumps)


    7)Take a baking bowl or the bowl in whch you are baking 

    8)Grease it with oil in all sides and base,coat the bowl with dry all purpose flour (this will help in removing baked cake)

    9)Now Transfer the above contents to Baking Tin/Bowl

    10)Take pressure cooker and add salt /sodium bi corbonate as layer at the bottom (this will remove un wanted odour also will reduce chances of blackening the base of pressure cooker 

    11)take small bowl which will fit inside the pressure cooker and insert the same in the pressure cooker



    12)Pre Heat the Pressure cooker in medium grade temparature of the stove for at least 5 minutes 

    13)Place the baking tin/bowl with batter poured in it on the dish placed inside the cooker



    14)Now close the lid of the cooker without placing the whistle


    15)Heat the Cooker on high flame for 10 minutes 

    16)Now bring down the heat to medium and cook for 20 minutes 

    17)Check the cake after the given time above with a knife or tooth pick by placing it in the middle of the cake (if nothing sticks to the knife or tooth pick,you are ready with your baking,if any batter sticks,bake it for another 5 minutes check again 

    18) switch of the flame and remove the bowl from pressure cooker , let it cool for 15-20 minutes 

    19)Slowly run the knife on the corners of bowl/Tin and invert the bowl to remove the baked cake


    Note : For Icing of the cake add powdered sugar to butter and add the essence you wish to have and garnish the outer surface of the cake as your taste 


    2)Do not add water to the Pressure cooker