JODHPURI GATTE KI SUBZI

Chickpea flour (gram flour / besan) dumplings flavored with lots of spices, steamed and cooked in a tasty yogurt gravy, is a traditional as well as versatile Rajasthani speciality. This is such a recipe, without which a 'Rajasthani Thali' is simply incomplete. It always makes for a hearty, homey meal in every Rajasthani household. One of my lovely friends 'A' narrated this recipe to me, while we visited her place. Her native is Jodhpur, accordingly I given the name of this curry, 'Jodhpuri Gatte Ki Subzi'. Just tryout and enjoy this toothsome Rajasthani delicacy....

INGREDIENTS FOR GATTE:
1 Cup Gram Flour / Chickpea Flour (besan)
1/4 tsp Red Chili Powder
1/2 tsp Carom Seeds (ajwaan)
3/4 tsp Fennel Seeds (saunf)
1 tsp Dry Roasted Cumin Seeds (lightly crushed)
1/2 tsp Dry Roasted Coriander Seeds (lightly crushed)
1 tbsp Dried Fenugreek Leaves (kasuri methi)
1/4 tsp Asafoetida (hing)
2 tbsps Sour Curd / Plain Yogurt (dahi)
1 tbsp Vegetable Oil
1/4 tsp Salt
Water as required

INGREDIENTS FOR GRAVY:
1&1/2 Cups Sour Curd / Plain Yogurt (dahi)
1/4 tsp Asafoetida (hing)
1/2 tsp Cumin Seeds
3 tsps Coriander Powder
1 tsp Ginger Paste
1/2 tsp Cumin Powder
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1/2 tsp Garam Masala Powder
1 tbsp Gram Flour / Chickpea Flour (besan)
2 tbsps Clarified Butter (ghee)
Salt to taste
Cilantro / Coriander Leaves - few sprigs (chopped) for garnishing

HOW TO MAKE GATTE:
In a large bowl, combine gram flour, cumin seeds, coriander seeds, carom seeds, fennel seeds, red chili powder, kasuri methi, asafoetida, oil, sour curd and salt.

Mix nicely. Knead the mixture by adding very little water to make a medium soft dough like chapati dough.

Divide the dough equally and make four balls. Grease your palms with little oil, press and roll out each ball into a cyllinder of 3/4" diameter. Keep those aside.

Heat 3-4 cups of water in a pan, boil rolls for 15 minutes. Remove from water.

Allow those cyllinders to cool before cutting them in 1/2" pieces or gattes. Here, don't discard the boiling water, preserve it, as it will be used in the later step.

FOR THE BASE OR GRAVY:
Take the curd in a bowl and mix turmeric powder, red chili powder, coriander powder and salt in it. Whisk it till smooth. Set it aside. Take two cups of reserved boiling water in a separate bowl, add 1 tbsp chickpea flour (besan) in it. Keep the bowl aside.

Heat clarified butter in a pan or wok. Add asafoetida and cumin seeds in it. Let cumin seeds to sizzle. Add ginger paste and cumin powder in it. Fry for a minute. Add gattes in it and fry for 2-3 minutes on medium heat.

Now add the curd mixture and stirring continuously, till the gravy leaves oil.

At this time add 2 cups boiling reserved water with chickpea flour (besan). Cover and cook for low heat for 20 minutes. Remove from heat now.

Silky and creamy textured gatte ki subzi is ready to serve now. Garnish with the coriander leaves and serve hot with rice or missi rotis.

Sending to: Virtual Eid Potluck Party 2013

Sending to: Gujarati zaika

RICH CREAMY TOMATO SOUP

Tomato soup is my all times favorite soup, ingredients are also easily available in each and every pantry. So anyone can make it anytime he/she desires. There are lot of versions of making tomato soup, I made it in a easiest way; yet it is too tasty and flavorful. So, here is the recipe of ever popular tomato soup with creamy touch.

INGREDIENTS:
3 Cups of Tomato Cubes (take red & ripened tomatoes)
1/2 Cup Tomato Puree
1 tbsp Corn Flour
3-4 Black Peppercorns
2 Pods of Garlic, Crushed (optional)
1 Bay Leaf
1/4 tsp Freshly Ground Black Pepper (according to taste)
2 tsps Sugar
2 tsps Fresh Cream (for garnishing)
2 tbsps Butter
Salt to taste

METHOD:

Heat a deep fry pan. Add tomato cubes, garlic, bay leaf, black peppercorns and 1&1/2 cups water in it. Cover and cook for 10-12 minutes on lower medium heat, till tomatoes turn mushy. 

Turn off the heat and let it cool down a little. Pour everything on a mixer jar. Grind it to make a smooth paste. Now strain the mixture and keep it aside.

Heat butter in a pan now. Add tomato paste in it. Dissolve 1 tbsp corn flour in 1 cup water and pour it on the pan. Add sugar, tomato puree, salt and ground black pepper in it. Let it boil for 4-5 minutes on low heat. Turn off the heat now. Tomato soup is ready to serve.

Divide it equally in two bowls, topped with 1 tsp fresh cream to each and serve immediately with bread sticks.

SERVES: 2

NOTES: Instead of using water, may use chicken or vegetable broth, that surely makes soup more healthier and tastier.

Sending to: Virtual Eid Potluck Party 2013

Sending to: Guru’s Cooking Giveaway Kids Special ’13

CASHEW (KAJU) CHICKEN

The lunar cycle determines the Islamic calender and "Ramadan" is the ninth month of the Islamic calender. Fasting in Ramadan is one of the five pillars of Islam. Muslims all over the world abstain from eating, drinking, smoking, as well as participating from anything which is ill-natured or excessive; from dawn until sunset. They are developing characteristics of patience, self-restraint and God consciousness. Though, fasting is compulsory for adults alone, young children are exempt from fasting. Every Ramadan culminates with the festival of Eid-ul-Fitr. Ramadan highlights Muslim brotherhood and customs and brings about a special feeling of closeness. So, today I am offering you a tasty and healthy Ramadan recipe, "Cashew Chicken" that will surely add a variety, colour and nutrition to your 'Iftar Table'.

INGREDIENTS:
800 gm Regular Chicken, Cut into Medium Sized Pieces
3/4" Ginger (paste)
6-7 Pods of Garlic (paste)
200 gm Onion, Cut in Thin Slices
100 gm Cashew nut
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder
A Bunch of Coriander Leaves (paste)
1 tsp Sugar (not for sweetness, but for flavor)
1 tsp Freshly Pounded Garam Masala
1/4 Cup Fresh Lemon Juice
1/4 Cup Oil
Salt to taste

METHOD:

Clean and wash the chicken pieces nicely. Make those pat dry. Marinate chicken with turmeric powder, red chili powder, lemon juice and little salt. Keep it aside.

Take out handful of whole cashew nuts separately for frying. Soak remaining part in warm water for 5 minutes.

Grind cashew nuts to make a smooth paste. Set it aside.

Heat oil in a wok or pan. Add whole cashew nut, fry for 2 minutes till it turns golden in colour. Remove fried cashew nuts from oil and keep aside.

Add sliced onions in the same oil. Fry till onion turns into light brown.

Now add ginger-garlic-coriander leaves paste in it. Fry for 2-3 minutes till spice leaves oil from the sides of the wok.

Add chicken now. Fold nicely. Cover and cook chicken on medium low flame for 10 minutes.

Open the lid now, add cashew nut paste, garam masala, sugar and salt in it. Mix well. Pour 1 Cup of warm water in it. Again cover and cook for 15-20 minutes on medium low heat, till chicken is well cooked and gravy thickens. Stir occassionally. 

Spread additional fried cashewnuts on the top and fold very nicely. Turn off the heat now.

Serve hot with any rice dish, roti, paratha, naan, anything you like. It is always yummilicious!!!

Recipe Source & Acknowledgement: "MONER MOTO RANNA" (Sananda Publication)
Sending to:  Virtual Eid Potluck Party 2013

SATTU KA PARATHA

Today, I am going to share a delicious and healthy paratha recipe from our neighbour state, Bihar - the fastest growing state during the 11th plan period. How many of you have had 'Sattu'? Sattu is a high energy giving staple food of Bihar. Actually, the roasted chana dal (Bengal gram) powder is known as 'Sattu' in Bihar. It is very nutritious food with full of fiber. Here, Sattu is the main ingredient to prepare Sattu Ka Paratha. Specially for this stuffing, it gives a very nice taste to the parathas. Tryout, I am sure, will love it.

INGREDIENTS:
2&1/2 Cups Whole Wheat Flour (atta)
1 & 1/4 Cups Bengal Gram Sattu (I used 'Ganesh' brand sattu)
3 Green Chilies (finely chopped)
3 tbsps Finely Chopped Coriander Leaves
1" Ginger Piece (grated)
1&1/2 tbsps Spices, from Kashmiri Red Chilli pickle
1/3 tsp Black Salt (for taste)
1/4 tsp Nigella Seeds (kalonji)
1/4 tsp Carom Seeds (ajwaan)
1/2 tsp Red Chilli Powder
1 tbsp Fresh Lemon Juice
5-6 tbsps Oil For Frying
2 tsps Mustard Oil + 2 tbsps Vegetable Oil
1 tsp Salt

METHOD:
Take a large bowl. Combine whole wheat flour, 2 tbsps vegetable oil and 1/2 tsps salt. Mix nicely. Slowly add water to knead it into a smooth dough. The dough will be same like chapati dough. Cover and keep it aside for 15-20 minutes.

In the mean time, let start to make the stuffing. Take another bowl, combine Bengal gram sattu, green chilies, coriander leaves, nigella seeds, carom seeds, grated ginger, black salt, pickle spice, 2 tsps mustard oil, red chili powder, lemon juice and salt. 

Mix thoroughly. Sprinkle little water on it and mix well. The right mixture should be, if you touch, it must bind the mixture nicely. Sattu mixture is ready to stuff now. Set it aside.

Divide wheat flour dough into 10 equal balls. 

Wrap each ball in wheat flour and flat it to make a round disc of 4" diameter. Add 2 tbsps sattu mixture on the center of that disc. 

Wrap it up from all sides, then close it nicely. Press it lightly by your palm, so that filling should be spread evenly inside the parathas.

Agarin wrap it with little wheat flour and roll out a slightly thick paratha of 7" diameter. Don't give too much pressure while rolling out parathas, otherwise outer layer of the paratha will easilly break and sattu comes out. Follow the same with the remaining balls. Heat greased non-stick tawa / griddle. Place a paratha on heated tawa.

When the lower part of the paratha is cooked, the upper part will look dark. Flip over the other side then.
Spread little oil on both sides of the paratha and fry it for 2-3 minutes, to make paratha soft, crispy. When brown specs appear means the paratha is done!

Serve immediately with spicy pickle or sour curd or aloo-tamatar ka chokha and a glass full lassi. It is very suitable for a weekend breakfast or brunch. Enjoy this Bihari delicacy.

Sending to: Guru’s Cooking Giveaway Kids Special ’13

BHINDI RASA MALABI

My hubby mostly likes okra or bhindi among all green vegetables. So, very often I prepare this green vegetable in my kitchen and experimenting maximum on bhindi or okras. This vegetable is highly available in tropical, sub-tropical and warm temperate regions around the world. Here is an easy recipe of bhindi, which I adapted from my Mom's Kitchen. I modified it according to me. Do try it once, trust me it makes a lovely dish.

INGREDIENTS:
300 gm Okras (bhindi)
1/2 tsp Nigella Seeds (kalonji)
4 Green Chillies, Cut into slits
1/2 tsp Turmeric Powder
2 tsps Mustard Paste
2 tsps Poppy Seeds Paste
1 tbsp Tamarind Pulp
4 tbsps + 2 tbsps Mustard Oil
Salt to Taste

METHOD:
Wash and cut okras in 1" pieces. Set it aside.

Heat 4 tbsps mustard oil in a kadhai. Temper with nigella seeds and slitted green chilies. Saute for 20-30 seconds. Add okras followed by turmeric powder and salt in it. Fry till okras turn into light brown.

Now add mustard paste, poppy seeds paste and 1/2 cup water in it. Mix well. Cover and cook for 5 minutes on medium heat. Pour 2 tbsps mustard oil and tamarind pulp in it. Keep stirring for 2 minutes and turn off the heat now. 

Serve with steamed rice, a great side dish for lunch. 

HILSA (ILISH) DUM PUKHT

"Dum Pukht" is a slow cooking technique which is originated in India and also very popular in Pakistan. 'Nawabs of Awadh' introduced this special type of cooking method in their royal kitchen; where meat, fish, vegetables filled with spices cooked in a large sealed vessel on slow cooking in their own juices or bone- marrow. Here I cooked 'Hilsa', the king fish of Bengal in this royal cooking method. I experimented and explored it in my kitchen and trust me it came out as a mouth watery, flavourful and delicious Hilsa treat.

INGREDIENTS:
500 gm Hilsa Fish (Ilish mach)
2 Large Onions (chopped)
4 Green Cardamoms (crushed)
1 Black Cardamom (split-ed)
4-5 Black Peppercorns
2-3 Green Chilies (whole) + 2-3 Green Chilies, cut into slits
1/3 tsp Turmeric Powder
1/2 tsp Kashmiri Red chili Powder
1 tsp Ginger Paste
1 Cup Fresh Concentrated Coconut Milk
(Grate coconut, pour hot water in it. Keep it aside for 10 minutes and strain to get fresh coconut milk)
1 tbsp Fresh Lemon Juice
2 tbsps Mustard Oil
2 tbsps Clarified Butter (ghee)
Salt to taste

METHOD:

Clean and wash fish pieces nicely. Make those pieces pat dry. Marinate fish with turmeric powder and little salt, set it aside.

Grind onions with 2-3 green chilies together to make a coarse paste. Keep it aside.

Heat oil and clarified butter in a kadhai/wok. Temper with black peppercorns, green and black cardamoms. Saute for few seconds, till a nice aroma comes out. Add onion paste in it. Fry for 2-3 minutes on medium heat.

Add ginger paste and Kashmiri red chili powder in it. Fry for another 3 minutes, till spices leave oil from the sides.

Now pour coconut milk, slited green chilies and salt in it. Bring it to boil. Add fish pieces in it.Cover tightly and slow cook for 15 minutes. 

Open the lid now. Add lemon juice in it and give a nice stir. Turn off the heat. Your Hilsa Dum Pukht is ready to serve. Serve with steamed rice or pulao.