Monday, January 25, 2016

Aloo Chat Pata



Introduction:

Tangy Potatoes pressed and deep fried.

Cooking Time: 10 min

Serves: 4 people

Ingredients:

  • 6 Boiled potatoes.
  • 1 green chilli - chopped
  • 2 tsp lemon juice
  • 3 tsp coriander finely chopped
  • 3 tsp tomato puree
  • 1 tsp red chilli powder
  • salt to taste
  • 1/2 cup water.
  • 2 tbsp oil
Preparation:


  • Peel off the skin and Cut the boiled potatoes into small cubes.
  • In a bowl, mix tomato puree, salt, red chilli powder, coriander, lemon, green chilli and a bit of water.
  • In a pan, put oil on a flame and then add (2) tomato puree paste. stir well.
  • now add boiled potatoes and mix well.
  • add water and let it cook until the gravy becomes thick.
  •  Serve hot with fried peanuts.










Monday, September 24, 2012

Gatte Ki Sabji

Gatte Ki Sabji



Introduction:

Gatte ki sabzi is the origination of marwari cuisine. This includes dumplings made with Bengal gram flour with tangy and creamy gravy.

Cooking Time: 45 Min
Serves: 2 people

Ingredients:

For ghatta:

·         1 cup gram flour (besan)
·         1 tsp. red chilli powder
·         2 pinches asafoetida
·         2 tsp. oil
·         salt to taste
·         2 cups water

For gravy:
·         1 cup sour curds
·         1 tbsp. ghee or oil
·         1 tsp. red chilli powder
·         1/2 tsp. coriander powder
·         1/2 tsp. turmeric powder
·         salt to taste
·         1/2 tsp. each cumin & mustard seeds
·         1 cup water
 


Preparation:

For ghatta:


1.Take flour and mix asafoetida, red chilli powder , salt.
2. Put oil and Mix it well.
3. Add a tsp of water .
4. Take a small roll of the mixture and roll on a plate or flat surface to make a thin long cylinder.
5. Repeat for all dough.
6. Place water to boil. Gently dip the ghattas, and keep boiling.
7. Cover with a lid; pour some water on the lid.
8. Keep it for 25-30 minutes, stirring once or twice in between.
9. Add more water if required.
10. Remove gattas from pan and slice it into 1/4” pieces.

For gravy:

1. Make a paste of masalas in 1/2-cup water.
2. Heat oil, add seeds. Allow spluttering.
3. Add masala paste and stir for 2-3 minutes.
4. Add curds and stir continuously till boil resumes and whitenss of curds is gone.
5. Add remaining water, water drained from boiled ghattas and bring back to boil.
6. When boiling, add ghattas and simmer on low for 5-7 minutes or till gravy is a little thick.
7. Transfer to serving bowl.
9. Serve hot with rotis, naans, rice.

Dahiwale Aloo

Dahi Aloo


Introduction:


Potatoes cooked with yogurt and Indian spices.
 

Cooking Time: 15min
Serves: 2 people

Ingredients:

• Yogurt,whisked 2-3 tablespoons
•Potatoes,boiled 3-4 medium
•Salt to taste
•Red chilli powder 1/2 teaspoon
•Turmeric powder 1/4 teaspoon
•Oil 2 teaspoons
•Cumin seeds 1 teaspoon
•Asafoetida a pinch
•Green chillies,broken 3
•Sugar a pinch
•Lemon juice 1 teaspoon
•Fresh coriander leaves,chopped 3 tablespoons

Preparation:

  1. Crush the potatoes and place in a bowl.
  2. Add salt, red chilli powder, turmeric powder, mix and set aside for 4-5 minutes.
  3. Heat oil in a non stick pan.
  4. Add cumin seeds and let them turn a light brown. Add asafoetida, green chillies and sauté for a little while.
  5. Add the potatoes and mix.
  6. Add 1 ½ cups water and mix. Add sugar, salt and lemon juice and mix. Cover and simmer for 2-3 minutes. Set aside to cool slightly. Add yogurt and mix.
  7. Garnish with coriander leaves and serve.