Wednesday, 28 September 2011

Gatte ki Sabji (Gatte Curry)


Gatte ki Sabji
This is a very popular dish of  Rajasthan and Gujarat in India. My friend's mom used to send it  whenever she made it  for me in the hostel and my taste buds tickled. My daughter's friend once landed up when I had no vegetable in my fridge and she was a pure vegetarian. So I tried this dish and not only she loved it but spread the words around about it, and I landed up making Gatte ki sabji every now and then . Am I complaining no dear no!! :)


Preparation time: 5 min.
Cooking time for gatte: 10 min.
Cooking time for gravy: 10 min
Servings: 5-6 large servings

Ingredients required for Gatte (Boiled roll of Black gram flour)
  • 200 gm Besan ( Black gram powder)
  • 1/4 Tea spoon Turmeric powder
  • 10 ml. Cooking oil for adding to besan 
  • Salt to taste.
  • 1 Tea spoon Chilly powder( or to taste) 
  • Cooking oil for frying
  • Water 1/2 L.
Directions to prepare Gatte
  • Take besan in a deep bowl / plate add the following and mix properly.
    • Salt 
    • Chilly powder
    • Turmeric powder
    • 10 ml. oil
Besan with Turmeric powder, salt, oil, chili powder
The mixture of Besan, oil, salt, turmeric powder and chili powder after mixing
  • Sprinkle water to the above mixture and keep on kneading till it becomes soft dough.
Dough
  • Put 1/2 liter water in a container and keep for boiling. 
  • Divide the dough into four equal parts
Four parts of dough
  • Roll them to 1/2 inch diameter rolls.
Rolls
  •  Cut the rolls to approximately 2-4 inches length.
Rolls cut to pieces before boiling
  • When water starts boiling put the rolls into water and allow them to cook for at least 15 min.
  • The gatte should become hard. 
Boiled Gatte
  • Sieve the water and keep the boiled gatte to cool.
  • When the rolls become cold cut them into small round pieces as per your liking.
Boiled Gatte cut into small pieces
  • Fry them till golden brown. 
Gatte being fried

Ingredients required for Gravy 
  • Onion 2 medium size, cut finely
  • 4-5 cloves of garlic, and 1inch ginger piece both made to paste
  • 2-3 cloves
  • 1 bay leaf
  • Oil 1 tea spoon
  • Salt to taste
  • Chilly powder1/2 tea spoon
  • Water 1/2 Liter
  • 2 tea spoons cream (malai) (Optional).
  • Finely cut coriander leaves.
Directions to prepare Gravy
  • Take oil in kadai and heat it. 
  • When the oil is hot,  add cloves and bay leaf,onions and cook till onions are golden brown.
  • Add garlic ginger paste to the above mixture and cook for 2-3 minutes.
  • Add tomatoes and cook till they leave side of kadai.
  • Add fried gatte and mix nicely.
  • Add 100ml.water and cook on low flame for 10 min. with occasional stirring.
Gatte being cooked in Onion, Tomato gravy along with Red bell Pepper
  • In between you can add water to get the thickness of gravy as per your liking.
Gatte ki sabji cooked in gravy along with Red bell Pepper
Enjoy  hot Gatte ki curry with rice or chapatis. :)
Tips :
  • If the besan mixture sticks on your fingers while kneading then apply oil to your fingers.
  • The water which is left after boiling gatte can be used in gravy.
  • Gatte can be shallow fried instead deep fried to reduce the oil content of vegetable.
Suggested Variations :
  • While making the dough of gatte, in the mixture of besan Kasoori methi / Finely cut onions / Caraway seeds(Ajwain) /Green chili / Coriander leaves can be added to have different flavor Gatte.
  • While making gravy Capsicum ? Red bell pepper / yellow bell pepper / carrots / beans etc. can be added to bring more color and nutrition to the vegetable of Gatte.
  • Fried gatte can also be cooked in 
      • Sweet and Sour Gravy,
         http://jyotsna-pant.blogspot.com/2011/11/white-gravy-3.html  
      • Creamy Delicious Gravy,
        http://jyotsna-pant.blogspot.com/2011/11/white-gravy-2.html 
      • Gravy Lazawab,
         http://jyotsna-pant.blogspot.com/2011/11/white-gravy-1.html



Tuesday, 27 September 2011

Banana Cutlets (Less fat,Nutritious Snack of Raw Banana)


Banana Cutlets with Hariyali chutney
Banana is very rich in vitamin c, carbohydrates and many micro nutrients. Banana in ripe or raw form can be made to different delicacies. Raw banana vegetable and cutlets are my favorite. Pan fried banana cutlets have very less oil and are very healthy as well as tasty. These cutlets can be taken as snacks, in vegetable burgers, or simply placed between two toasted bread pieces along with chutney and sauce for breakfast. Mothers of small children should make these at home and make the burgers which children love so much.

Preparation Time: 15 min.
Cooking Time :30 min.
Servings: 10-12 medium size cutlets

Ingredients for Making Banana Cutlets:
  • 6 Raw Bananas
Raw Bananas
  • 2 Medium size Potatoes
  • 1 large onion(optional)
  • 2 Green chilies
  • 2-3 Sprigs of Coriander leaves(optional)
  • 1 Tea spoon Red chili Powder
  • 1 Tea spoon Garam Masala
  • 1/4Tea spoon Turmeric Powder
  • 1 Tea spoon grated Ginger
  • 1 Tea spoon Amchur Powder
  • Salt to taste
  • Olive oil / any cooking oil of your preference
Direction for Making Banana Cutlets:
  • Boil bananas with the peeling till the banana peel crack.
Boiled Bananas
  •  Allow to cool.
  • When boiled bananas get cool remove the peel and mash them.
Peel boiled Bananas
Mashed Boiled Bananas
  • Boil Potatoes.
  • Peel the boiled potatoes and mash them.
Peeled boiled Potatoes
Mashed boiled Potatoes
  • Wash and cut the coriander sprigs fine.
  • Cut green chilies fine.
  • Cut onions fine.
Finely cut Onions
  • Take
    • Mashed potatoes
    • Mashed Bananas
    • Onions(optional)
    • Green chilies
    • Coriander(0ptional)
    • Red chili powder
Mashed Banana and Potatoes with onion, ginger, chilies, salt
    • Garam Masala
    • Amchur
    • Salt
  • Mix all in gradients to homogenous and smooth dough.
Garam masala, Amchur and rest of the ingredients for cutlet mixture

Mixture ready for cutlets
  • Make balls from the mixture of cutlets and flatten them by pressing between your palms.
  • Roll the flattened ball in corn flour and keep aside for corn flour to stick to the surface.
Cutlet balls rolled in Corn flour
  • Heat a non-stick tawa / pan with 1 teaspoon oil on low flame.
Tawa with one tea spoon oil being heated
  • When sufficiently hot place the flattened balls on the tawa and cook on low flame.
Corn flour coated balls of cutlet mixture placed on hot tawa
  • Sprinkle 2-3 drops of oil on each cutlet and cook till brown.
Cooked to brown color on one side
  • Turn the cutlets and cook on the other side also.
  • Sprinkle 2-3 drops oil twice while cooking on the flip side.
Cutlets cooked to brown color on both sides
  • Remove when brown from both sides in a serving bowl and enjoy with chutney
http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html
 http://jyotsna-pant.blogspot.com/2012/06/hariyali-chutney-raw-mango-chutney.html
Cutlets with Hariyali chutney
Tips:
  • When banana peel splits immediately remove the bananas from boiling water.
  • Boil potatoes to firmness.
  • Add salt after mixing all ingredients to make sure the mixture for cutlets remains firm.
  • Do not make the mixture and keep for long time.
  • If you want to make the cutlet mixture in advance then add salt only at the time of making the cutlets.
Suggested Variations:
  • Coriander sprigs can be replaced with celery / parsley / thyme / oregano / basil.
  • Bread crumbs can be added to the mixture of cutlets. If 5-6 tea spoons of bread crumbs are added to the cutlet mixture then corn flour is not required for coating the cutlets.
  • Finely cut nuts can be added to the mixture of cutlet.
  • Corn flour can be replaced with rice flour.
  • 3-4 Tea spoons of corn flour can be added to the mixture and kneaded to smooth dough. This will eliminate rolling the balls for cutlets in corn flour.

Friday, 23 September 2011

Gujiya (Karanji An Indian Sweet)

Gujia the delicious sweet for Holi and Deepawali.
This is one sweet which is made through out India with some variations and named differently. In north India  Bihar and Orissa it is a must for Holi festival. In southern and western India it is a must for Deepawali festival. We being north Indian and living in Maharashtra, Gujia has become a must for both the festivals. Need I say more about it's popularity in my house hold!!!

Preparation Time : 30 min. ( making the dough, and getting all ingredients ready for filling)
Cooking Time : 15 - 20 min. for making the filling ,40 -50 min. for frying the Gujia.
 Servings : Makes 20 - 25 Gujia.                         


Ingredients required for Gujia cover
  • 250 gm.Maida (Refined flour) 
  • 50 gm. Semolina (suji)
  • 50 - 75 gm. Ghee(Refined butter) 
  • 1/4 teaspoon Salt 
Ingredients required for Gujia filling
  • 250gm. Khawa (solidified milk) 

Khawa
  • 100gm. Sugar(powdered)
Powdered sugar
  • 10 - 15 Almonds 
Finely cut Almonds

  • 50 gm. Semolina ( Suji )



    • 10-15 Raisins

    Raisins

    • 50gm Freshly grated dry coconut
    Freshly grated dry coconut
    • Cooking oil for frying
    Directions to prepare Gujia Filling
    • Cut the dry fruits to small pieces. Avoid bigger pieces as they will pierce through the covering of Gujia causing the filling to spill out during frying
    • Take a wok and keep it on low heat
    • Roast suji in it till suji is golden brown
    • Add khawa in the wok and cook for 5-10 min.
    • Remove the wok from heat. Add sugar and cook for a min. on low heat.and mix thoroughly.
    Sugar added to khawa
    •  Add suji and grated coconut. Mix and cook for one min.
    semolina and coconut added to khawa and sugar mixture
    •  Add dry fruits and mix thoroughly and switch off the gas.Add cardamom powder and mix thoroughly.
    • Dry fruits, cardamom added to the khawa mixture
    • Keep aside for cooling.
    Ready filling mixture for Gujia
    Directions to prepare Gujia
    • Take Maida and salt in a plate.
    • Add melted ghee spoon by spoon with continuous mixing till the mixture resembles bread crumbs
    • Add water slowly and knead the above mixture to make it a soft but very firm dough.

    Dough for the cover of Gujia
    • If the dough is not firm then the Gujia will not come out crisp.
    • Make small balls from the dough .
    Ball ready for rolling
    • Roll them to 4 inches diameter round chapati.

    Rolled ball of dough
      • Fill 2-3 teaspoons of the filling in the center of the chapati and fold it from both ends as such that it looks like semi circle.
      • Press it nicely by your palms so that trapped air is removed.
      • Seal the edges nicely by applying water.
      Rolled dough filled with filling mixture

      • Turn the edge to give it a good look.
      Gujia ready for frying
      • Gujias are ready to fry now.

      Gujias before frying
      • Heat oil in wok for frying Gujias.
      • Once the oil  is ready, fry the Gujia on low flame with continuous swirling and twirling motion of spatula.
      Gujias being fried

      • When golden brown from all sides take them out and cool before storing.
      Have a happy Holi and Deepawali with mouth watering Gujias.
      Tips :
      • Molds for Gujiya are available in the market, so for those who find it difficult to fold the ends of gujiya they can put it in the mold and press gujiya with the edges sealed will come out.
      • Make the filling mixture always on low flame otherwise khawa will get burnt and sugar will get caramelized.
      • Fry Gujias a shade lighter than you want because the heat already present in them keeps on cooking them during cooling also (When they have been removed from the wok).
      • Gujias with khawa and coconut can be store3d in fridge for 4 - 5 months.
      Suggested Variation(s):
      • Those who prefer less khawa for any reason can increase coconut powder and reduce khawa.
      • Khawa and coconut powder can be replaced completely by fresh grated coconut.

        Tuesday, 20 September 2011

        Gulab Jamun


        Delicious and Soft Gulab-Jamun
         Gulab jamun may be extremely high in calory but nothing compared to dark brown juicy Gulab Jamun. Be it Days of my children Holi or deepawali Like a king gulab jamun would make it appearance on the table because it is favorite of my children. They simply refuse to eat it if i bring from market. It has to be made by me with fresh Khawa only. So go ahead and pamper and spoil once in a while your kids and family members

        Preparation Time:40min. ( approximately)
        Cooking Time:60mni.
        Servings: Makes 30 medium size Gulab Jamun.

        Ingredients required
        • 500gm. (3 Tea Cups) Khawa  (milk thickened to solid state)]
        • 150gm.(1 Cup )Maida (refined flour) ]
        • 500 gm.Sugar 
        • 1 teaspoon Cardamom seeds crushed 
        • 4 Cups Water 
        •  Ghee / Cooking oil for frying
        Directions to prepare Gulab Jamun
        • Take 500-600 ml.of water in a thick bottom pan. 
        • Add 500gm. of sugar to it and heat on high flame with continuous stirring.
        • When the mixture starts boiling then reduce the flame to minimum and let it boil till it becomes of syrupy thickness (the quantity of water should reduce to half). 
        • Add 1/4 tea spoon of crushed cardamom to the above mixture, switch off the gas, cover and allow to cool.
        • Take khawa and maida in a pan. 
        • Mix them thoroughly and knead.
        • Add 2 tea spoon thick curd and knead to fine smooth dough.
        • The dough should be soft and uniform. Continuously mashing and kneading for 15 min. will yield a soft and uniform dough.
        • Mix 2 Tea spoons of sugar and 1/2 Tea spoon of cardamom.and keep aside for filling.
        • Make small round balls of the dough (roughly 30-40 balls ).
        • Press the ball of dough from center to make a depression and fill pinch of sugar and cardamom mixture in it. 
        • Press the ends nicely to seal the ball with the mixture inside the ball firmly.
        • Roll the ball into a round shape with gentle hands, make sure no air is trapped inside the ball.
        Khawa maida dough for Gulab jamun and The balls of the Dough
        • Heat Ghee / oil in a thick bottom wok and when ghee / oil is smoking hot lower the flame.
        • Put 4-5 balls one by one and fry them on low flame with continuous swirling motion of spatula till they are of dark brown color.
        Khawa Balls Being Fried In hot Ghee on Low Flame

        Fried Khawa Balls Ready to be Pricked and soaked in Sugar Syrup
        • Take them out from wok and prick with toothpick and put into sugar syrup, give a swirling stir to the sugar syrup time to time with a gentle hand.
        Fried Balls being pricked with tooth pick before soaking in sugar Syrup
        Fried Khawa balls soaking in Sugar Syrup
        • The balls will absorb sugar syrup and become larger in size and soft with in 30 min.
           
          Soft Yummy Mouth watering Gulab Jamun
        • Take them out on a plate and sprinkle some coconut powder.Gulab jamun are ready to eat.
         Serve Gulab Jamun hot or cold as per liking. :)
        Tips:
        • The Khawa should be fresh and firm.
        • Curd should be thick with out any watery liquid in it. 
        • Press the balls of Khawa with soft hands and make sure air is not trapped in it.
        • Sugar syrup should be hot when you add fried khawa balls in it.
        Suggested Variation: 
        • You can make them round or can give an oblong shape as per your liking.
        • In the filling cardamom can be replaced by nutmeg powder.
        • Kesar (Saffron) can be added to the sugar syrup once it is removed from gas.

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