Besan Ke Gatte Ki Sabzi

Besan Ke Gatte Ki Sabzi

I am sharing with you Besan Gatta Recipe

Besan Ke Gatte Ki sabzi is a traditional recipe of Rajasthan prepare with chickpea flour and curd.

So, whenever you have no fresh green veggies in your refrigerator then try making this easy besan ke gatte ki sabzi.

This tastes super delicious and you will like it for sure.

Ingredients For Making Besan Ke Gatte Ki Sabzi

1 cup (125 grams) chickpea flour

1/4 tsp salt

1/4 tsp carom seeds

1 pinch of baking soda

1/4 tsp red chilly powder

1/4 tsp turmeric powder

1 tsp oil 

4 tsp curd.

1/2 tsp cumin seeds 

1 pinch asafoetida

1/2 tsp turmeric powder

1 tsp coriander powder

1 tsp dry fenugreek leaves (optional)

4 tomatoes

2 green chilies

1/2 inch ginger chunk.

Procedure Of Making Besan Ke Gatte Ki Sabzi

Start with kneading dough with chickpea flour.

We have 1 cup (125 grams) chickpea flour.

To it add ¼ tsp salt and ¼ tsp carom seeds.

Crush the carom seeds to enhance the flavor.

Add 1 pinch of baking soda, less than ¼ tsp red chilly powder, less than ¼ tsp turmeric powder, 1 tsp oil and 4 tsp curd.

Mix everything really well.

Now add water in small portions and knead soft dough.

I used less than 2 tbsp of water for kneading this much of dough.

Make sure you add water in measured quantity as very less water is required here.

The dough should not be too moist or too soft.

The dough should be soft, same as required for making roti and paranthas.

Cover and keep the dough aside for 10 to 15 minutes to set and then use for making gatte.

10 minutes are done and the dough is ready.

Let us make gatte from it.

Grease you hands with some oil and lubricate the dough again.

Apply some more oil to your hands so that it doesn’t stick to your hands.

Divide the dough in small portions, same as required for making pooris.

Roll out these dough lumps in long logs.

So, roll out them like this with ½ inch diameter and 3 to 4 inch long logs.

Place it on the plate and likewise prepare the remaining ones as well.

Meanwhile heat some water in a vessel to boil the gatte.

Cover the vessel so that there is quick boil in the water.

I am done with making all the logs, let us boil them.

When you see gentle boil in the water drop these logs in water to boil.

Drop the logs one by one in water to maintain the constant boil in water.

If you drop all the logs in water altogether then the temperature of water will reduce and there will be no boil in the water.

These chickpea flour logs can splatter.

Drop them one by one in water.

Let them simmer on high flame for 12 to 14 minutes.

Turn off the flame after 12 minutes as the gatte are cooked through.

Drain out the gatte from water on a plate.

The left over water can be used for making the gravy.

Let us now prepare the gravy for gatte.

Preheat a pan and add 2 to 3 tbsp oil to it.

When the oil is hot, add ½ tsp cumin seeds and 1 pinch asafoetida.

Bring the flame to minimum so that the spices don’t burn.

Add ½ tsp turmeric powder, 1 tsp coriander powder and 1 tsp dry fenugreek leaves.

You can omit the use of dry fenugreek leaves if not available for making the sabzi.

Sauté the masala for a while and then add tomato paste to it.

I have taken 4 tomatoes, 2 green chilies and ½ inch ginger chunk.

Grind these ingredients to make a fine paste.

Now add this paste to the masala, followed by ¼ tsp red chilly powder.

You can adjust the quantity of red chilly powder as per your taste.

Saute the masala until you see oil leaving it edges.

Meanwhile cut each log into ½ inch chunks.

Keep constant check on the masala and keep stirring at regular intervals.

The gatte have turned out soft and spongy.

For making gatte just keep note little things.

While kneading dough, if the quantity of water is too much the dough will get thin and gatte prepared with this dough will splatter while frying.

If there is no boil in the water and you drop them in water, even then the gatte will splatter.

If the dough is too stiff and hard then the gatte will also get hard.

So, keep little note of these things and you’ll get perfectly soft gatte.

Masala is ready, now add curd to it.

We have taken ½ cup whisked curd.

Add curd to the masala and keep stirring constantly.

Add curd in small portions so that there is constant boil in the masala.

Avoid adding curd altogether as the masala can curdle.

You can make the gravy using only curd but adding tomatoes give them a good taste.

If you wish to make gravy with only curd, then after adding all the spices add curd in small portions and keep stirring it constantly until the gravy starts simmering.

When the masala starts simmering, add the leftover water into it but continue stirring it.

If you don’t stir constantly then the curd will coagulate.

There is good boil in the gravy, now let us add water to it.

You can adjust the consistency of gravy as per you desire.

Try making the gravy little thin as later gatte will absorb the gravy and the curry gets thick.

Keep stirring it constantly as we have added curd to it.

Now mix the gatte to the gravy, followed by 1 tsp salt, ¼ tsp garam masala and some coriander sprigs.

Mix everything really well and cover the sabzi.

Let it simmer for 3 to 4 minutes on low flame so that the gatte absorb all the spices.

We are done with cooking the sabzi for 4 to 5 minutes and it’s now ready.

Transfer it to another bowl.

When the sabzi has turned out too rich with nice color as we added tomatoes and degi red chilly powder to it.

Degi red chilly powder is less spicy but gives nice color and flavor to the sabzi

Gatte ki sabzi is ready to serve, garnish with some coriander sprigs.

Serve this lip smacking curry with steaming hot chapatti, paranthas, naan or rice.

The sabzi is really tempting.

This much quantity of sabzi is sufficient for 3 to 4 family members.

Try making this recipe at your home and enjoy this tasty dish with family.

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How To Make Rajma Chawal - Rajma Chawal Recipe

How To Make Rajma Chawal - Rajma Chawal Recipe 

Rajma chawal is a traditional Punjabi dish and a popular street food of kidney beans and rice. Rajma Chawal are very tasty and easy dish for lunch or dinner.

It is a favourite dish of all childrens or adults. The process of making Rajma Chawal is very easy. 

 Ingredients for making the Rice/Chawal

2 tbsp oil

1.5 cups rice

3 cups water. it is always double the quantity of rice

1 sliced onion

1 tsp jeera/cumin seeds

2 bay leaves, 1 black cardamom, slightly crushed, 3-4 coves and a small stick of cinnamon

1.5 tsp salt. we have used rock salt as it is a healthier option

Ingredients to make rajma/kidney beans curry

1 cup rajma/kidney beans soaked in water overnight

2 tomatoes, chopped into small pieces

1-2 tbsp oil

1-inch ginger crushed and 1 green chilli chopped

10-12 cloves of garlic

2 onions, sliced thin

1 tsp kasuri methi/dry fenugreek leaves

1/2 tsp deghi mirch/red chilli powder

1/2 tsp turmeric powder

1.2 tsp coriander powder

1/2 tsp garam masala

1 tsp salt. 

Process of making Rajma Chawal

Prepare the rajma or kidney beans curry first. It is a one pot dish this is a very simple recipe in which the spices do not need to be ground at all 

Add all the ingredients and cook together

Add the kidney beans without the water, add sliced onions, chopped tomatoes, ginger & green chilli

Add garlic cloves, garam masala, turmeric powder and deghi mirch. 

Use this instead of red chilli powder as it imparts a dark red color to the gravy

Add rock salt. this is healthier than salt as it is unprocessed,Coriander powder

Add about 2 tbsp oil and 1 cup water

Stir until everything combines

keep heat on high and put the lid

At the first whistle reduce heat to low and cook for another 5 minutes

After 5 minutes put off the heat and open the cooker when the pressure subsides

Pressure out check the kidney beans

All the spices are soft and the kidney beans too have softened

If the water in it needs to be dried

Keep heat on high and stir till the extra water dries up

When the extra water has dried up and the spices combined  to form a thick paste

Add the dry fenugreek leaves and roast the kidney beans for 10 minutes

After 10 minutes of roasting the kidney beans with the spices 

Add 1 liter water and keep heat on medium

Stir and mix well

Close the pressure cooker and let it blow the first whistle

While the kidney beans are cooking prepare the rice. keep a wok on the adjacent burner

Presoak the rice for 30 minutes prior to cooking

Keep heat on medium and add 2 tbsp oil

When oil is hot add the onions and saute till they turn light pink

Add the spices, cumin seeds,bay leaves, black cardamom, cloves and cinnamon

Saute until the onions turn brown. keep heat on medium

Keep stirring for even browning and prevent the spices from burning

You can cook both the dishes - the kidney beans and the rice simultaneously to save time

When the pressure cooker whistle blows reduce the heat to low and now let the kidney beans cook for 15 minutes more

Carry on sauteing the onions till the onions turn golden brown 

Browning the onions as you wish to impart a brownish color to the rice. if you wish to keep the rice white do not brown the onions

Add about 1/4 cup water so that the brown color of the onions leaches into it

Stir well and add 1.5 tsp salt

Salt quantity is always as many tsp as cups of rice taken

Stir to mix and then add the soaked and drained rice

mix well

Add 3 cups of water and give a good stir. keep heat on high and let the water come to a boil

Once the water starts to boil cover with a lid and reduce heat to low

Cook till all the water dries up. the rice should take 15 minutes to cook. check a few times in between to check the rice

After 15 minutes put off the heat and let the pressure ease down

After 15 minutes all the water has dried up and the rice are cooked as well

Put off the heat and cover the rice. let it sit for 5 minutes

Open the pressure cooker once the pressure is out

Check the kidney beans are well cooked. If the gravy is a bit thin you will dry out some water by heating the rajma curry

You will heat it on high heat for 5 minutes. you may adjust the time as per your requirement

Keep stirring occasionally

Your rajma curry is ready. put off the heat and take it off the burner

Both the dishes - the rice as well as the rajma - are ready. time to serve them

kidney beans poured over the rice. This is the way we usually serve them - at home as well as when it is served as a street food.

Here is our dish of the day - rajma chawal made punjabi style. Do try it and give your feedback

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Paneer Kofta Recipe - Paneer Koftas Vegetarian Recipe

When you are bored of eating sabzi then make paneer kofta.

Let's see what all ingredients are required for making paneer kofta.

Ingredients  for making kofta we need:

Paneer - 250 grams (crushed)

Potatoes - 2 (boiled and peeled)

Dry fruits - cashew nuts 4-5 (chopped),raisins 15-20

Ararot powder - 2 tbsp

Salt - 1/2 tsp (or as per taste)

For making gravy of paneer kofta we need:

Curd - 1 cup

Paste - 3 tomatoes,2 green chilly and 1 inch ginger piece

Fresh homemade malai - 1/2 cup

Red chilly powder - 1/4 tsp

Coriander powder -  1 tsp

Cumin seeds -  1/2 tsp

Asafoetida - 1 pinch

Turmeric powder - 1/2 tsp

Garam masala - 1/4 tsp

Salt - as per taste (1 tsp)

Oil - for frying kofta balls and making sabzi

Procedure For making paneer kofta:

Firstly make kofta balls.

For this mash the potatoes.You can even grate the potatoes or mash them finely.

Now mash the grated paneer as well, very finely. Mix ararot and salt.Mash it really nicely and make it soft like dough.

Mix all ingredeints nicely.

Paneer dough has become soft and even.

Paneer dough for making kofta balls is ready.

Now make kofta balls from Paneer dough.

Take little amount of paneer dough, flatten it and place 2-3 pieces of cashew nuts and raisins.

Close it and roll it.

Now fry these kofta balls.

Gently place them in hot oil.

If kofta balls splatters,that means you have not mashed the paneer properly or added less ararot
or placed them in very hot or in frigid oil.

Avoid using processed paneer for making kofta balls.Always use fresh paneer.
Kofta balls are ready.

Now make gravy for paneer kofta.

Preheat a pan and add 1 tbsp oil into it.

When oil gets hot add cumin seeds and asafoetida.

When cumin seeds turn little brown add turmeric powder,coriander powder and tomato-ginger paste.

Saute the masala until oil starts floating on the surface.

It will take 2-3 minutes for sauting the masala.

Gravy can be prepared in many ways.

We are making gravy from tomato,malai and curd.

Gravy can also be prepared with cashew nuts paste,khus khus paste,peanut paste,ararot or gram flour

For making onion gravy,first add chopped onions and saute for few minutes then repeat rest of the process.

Tomatoes have become greasy,now add curd into it and stir constantly.Also add red chilly powder.

Stir until gravy starts boiling or curd may coagulate.

If gravy has started boiling then add fresh malai into it.

Homemade malai will balance the tartness of tomatoes and curd.

Let the gravy boil for 2 more minutes.

Now stop stirring the gravy constantly.

All spices are cooked now add water as per your preference or 1-1.5 cup.

Gravy is now ready.

Now add salt and garam masala into the gravy.

Cover the pan and cook the gravy for 2 more minutes.

Gravy is ready now add kofta balls into the gravy.

Turn off the gas.

Add coriander leave and Mouth drooling  paneer kofta sabzi is ready.

We have made this sabzi with 250 grams paneer.

This much quantity can be served to 4-5 family members.

Serve paneer kofta sabzi with parantha,naan or chapatti.

Try making this recipe at your home and comment your experiences.

See Also - Matar Paneer Recipie, Paneer Tikka Recipie

Chinese Recipies - Chinese Burger Recipie, Veg Chowmien Recipie

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Paneer tikka on tawa - Paneer Tikka Dry Recipe - Paneer Tikka Using Tava at Home

Welcome to https://myindianfoodrecipies.blogspot.com

Whenever you feel like eating something special and healthy in the evening then try making Paneer Tikka.

It is a very tasty and healthy dish.

Today we will make Paneer Tikka Using Tava at Home instead of the Tandoor.

Ingredients required for Paneer Tikka Dry Recipe:

Paneer - 250 grams (cut into square pieces)

Tomatoes - 2

Capsicum - 1

Curd - 1/2 cup (which is already beaten)

Green coriander (dhaniya) - 2 tbsp (finely chopped)

Ghee/Butter - 2 tbsp

Ginger - 11/2 inch long piece or 1/2 tsp paste

Black pepper- 1/4 tsp

Salt - 3/4 tsp

Chat masala - 3/4 tsp

Jeera (cumin) powder - 1/2 tsp

Red chilly powder - less than 1/4 tsp

Lemon - 2 pieces

Procedure for Paneer Tikka Dry Recipe:

First we will put the spices in curd and marinate Paneer.Pour curd in a big bowl,put black pepper and ginger in it.
Also put 1 tsp salt and mix all the ingredients properly.

Now put the Paneer pieces in this mix and keep it aside for 30 minutes so that the spices are well absorbed by the Paneer pieces.

Paneer pieces are marinated so take them out of the bowl and keep them on a plate.
Keep this plate with Paneer in the fridge for 30 minutes so that they set well before frying.

Turn on the gas and heat the pan. Put 1/2 tbsp Ghee in the pan, after it melts put in the Paneer pieces.
We need to fry these pieces on a low flame till they turn brown on the lower side then we will turn them over and fry till this side turns brown as well.

As Paneer pieces seem to have turned brown on the lower surface turn them over.
Till they turn brown on the other side let us cut the tomatoes and capsicum.

Cut capsicum into thin long strips and cut tomatoes into slightly thick round pieces. cut tomatoes into slightly thick pieces.

Check Paneer  wait until Paneer turns brown on the other side too, fry for 1-2 minutes.
Take out the Paneer pieces which are fried and have turned brown all over.

Put remaining Ghee in the pan, once Ghee melts put Jeera powder in it.
Now put capsicum and fry gently.

Cook capsicum for 1 minute with the pan's lid on to make it a bit soft.
Put tomatoes, chat masala, red chilly powder, left over salt followed by fried Paneer pieces in the pan and mix.

We have put this Paneer Tikka in a plate, garnish with some coriander leaves and 2 lemon pieces.

Paneer Tikka is ready.

You need to keep some things in mind while preparing Paneer Tikka Using Tava at Home:

When you are frying the Paneer pieces do not keep a high flame as Paneer tends to get burned quickly.
We need to gently fry Paneer on a low flame till the pieces turn brown all over.

Take out Paneer pieces on a plate then gently cook capsicum strips for 1 minute.

Then we need to put tomatoes, paneer, spices and mix.

There is no need to cook these contents else the tomatoes will be mashed and Paneer Tikka will not look good.

Be a bit cautious and you will be able to prepare delicious Paneer Tikka.

Whenever you feel like make then eat Paneer Tikka and share your experiences with us.


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Recipie of Veg Spring Roll

Spring Roll is the most popular Chinese Food. Spring Roll are the vegetarian, super light and crispy served with spicy sauces. You can fill the Spring Roll with anything you'd like. Spring Roll are easy to make and since your filling is already fuly cooked. You only have to fry them long enough to cook the Spring Roll wrappers to a perfect golden brown.

Ingredients for Spring Roll:

8 tsp All Purpose Flour

4 tsp Corn Flour (Bhutte ka Atta)

1.5 Cup of Water

Salt (Namak)

1/2 Cup Sliced Onion (Piyaz)

1/2 Cup Sliced Capsicum (Shimla Mirch)

1/2 Cup Sliced Carrot (Gajar)

1/2 Cup Sliced Cabbage (Patta-Gobhi)

2 tsp Soya Sauce

1 gm Grated Ginger (Adrak)

Black Pepper (Kali Mirch)

2 tsp Refined Oil

1 bunch Chopped Coriander Leaves (Hara Dhanya)

Procedure:

Take a large bowl add Plain Flour, Corn Four, Salt, Water and mix the ingredients well. Ensure that no lumps are found and the consistency of the batter should be balanced.

Take a non-stick pan and heat it on medium flame and grease it with Oil. Pour a ladleful of the batter into it and make a thin pancake by tilting the pan.

Let it cook on medium flame till the sides starts to peel off. Once the sides starts to peel off, tranfer it into a plate. Do not cook the other side.

Take a Kadhai with 1 tsp Oil in it and heat it on high flame and add Carrots, Capsicum, Onion, Cabbage, Ginger and stir fry till they become slightly tender but crunchy. Finally add Salt, Soya, Black Pepper and give it a stir.

Remove the Kadhai from the gas stove and transfer the filling onto the plate and let this cool down. Now place the Spring Roll wrappers on the flat surface with uncooked side out andd apply some flour paste to the corner. Place 1 tsp of the filling mixture on the cooked side at one end.

Fold 1/2 inch from the left side and then the right side. Roll upwards holding the sides. Ensure that the edges should be sealed well with the flour paste.

Take a kadhai and add oil to deep fry. Deep fry the Rolls till golden brown. Turn off the heat and transfer the roll onto the plate.

Serve crispy rolls with ketchup or schezwan sauce.

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Recipie of Matar Paneer

Matar Paneer is a vegetarian North Indian dish consisting of peas and paneer in a tomato based sauce, spiced with garam masala.
It is often served with rice and an Indian type of bread (naan, paratha, poori, or roti depending on region)

Ingredients for Matar Paneer:

2 cups paneer cubes

2 cups green peas 

3-4 green chillies (hari mirch)

For Gravy:

2 cups chopped onion

1 tsp garlic cloves (lehsun) ground with onion

1 tsp chopped ginger (adrak) 

1/2 cup grated tomato

1/4 cup oil

2 tsp cumin seeds (zeera)

2 bay leaves (tej patta)

1/2 tsp turmeric (haldi)

1 tsp salt (namak)

1/2 tsp garam masala

1/2 tsp red pepper powder (laal mirch)

1 tsp coriander powder (dhanya powder)

1 tsp coriander leaves (dhanya patti) for garnishing

Procedure:

Blend the onions (piyaz), garlic (lehsun) and ginger (adrak) to a paste.

Heat oil and add the cumin seeds (zeera) and the bay leaves (tej patta)

Add onion (piyaz) paste and saute till brown and oil seperates.

Add tomatoes (tamatar), turmeric (haldi), garam masala, red pepper (laal mirch) and the coriander (dhanya) powder and still fry till oil seperates.

Add the peas (matar), paneer and green chillies (hari mirch) and saute over high flame till glossy.

Add two cups water, bring to a boil and simmer for 5-10 minutes.

Serve hot, garnished with coriander leaves (dhanya patti) along with rice and breads like roti, puri, paratha, naan etc.

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