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GATTE KI SUBZI |
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Gram flour
dumplings flavoured with dry spices, steamed and then dunked
into a yoghurt based curry is a traditional Rajasthani
speciality. Enjoy this dish either with puris or steamed
rice.
Cooking Time : 25 mins.
Preparation Time : 20 mins.
Serves 4.
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For the gattas |
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¾ cup Bengal gram flour (besan)
1 teaspoon chilli powder
1 teaspoon fennel seeds (saunf)
1/8 teaspoon ajwain (carom seeds)
1 tablespoon curds
2 tablespoons oil
salt to taste |
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For the kadhi
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1 cup paneer (cottage cheese),
grated
1½ tablespoons plain flour (maida)
a pinch of soda bi-carb
2 green chillies, finely chopped
2 tablespoons chopped coriander
salt to taste
oil for deep frying |
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For the kadhi |
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2 cups curds, beaten
1 tablespoon Bengal gram flour (besan)
4 to 6 curry leaves
1 teaspoon cumin seeds (jeera)
½ teaspoon mustard seeds (rai)
½ teaspoon fennel seeds (saunf)
¼ teaspoon asafoetida (hing)
1 bay leaf (tej patta)
1 clove (laung)
25 mm. (1") stick cinnamon (dalchini)
1 cardamom (elaichi)
¼ teaspoon turmeric powder (haldi)
2 teaspoons chilli powder
2 teaspoons coriander (dhania) powder
2 tablespoons oil
salt to taste |
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