Gattey ki kadhi No of portion-8
Dhania whole-2 tsp
Jeera whole-1 tsp
red chilly crushed-acc to taste
Dal Bhatti Choorma No of portions-6
For dal:
Ingredients
INGREDIENTS
Wheat flour 200 gm
Ghee 400 gm
Khoya / Mawa 100 gm
Sugar (grounded) 200 gm
Soaked almond (finely chopped) 50 gm
Cardamom (small) 4
Dalchini 1"
Method
Melt 150 gms. of ghee and mix it in wheat flour. Make a stiff dough using very little water. Heat the rest of the ghee in a kadahi. Make about 15-20 balls with the dough. Fry it on low flame till it becomes golden brown. Churn it in grinder after it cools down. Mix khoya. Heat 1 tbsp. ghee in kadahi. Add cardamom seeds and dalchini. Add the above mixture of wheat flour and khoya. Fry it for one minute. When it cools down, add sugar and chopped almonds. Mix well. Serve in a plate
Add one tablespoon of besan to melted ghee before putting the ground moong dal. It helps in even cooking of ground moong dal and also prevents formation of lumps during cooking.
Ingredients
For Kadhi (Gravy)
Dahi (Yogurt) - 2 cups
Water - 2 cups
Besan (Chick Pea Flour) - 2 tbsp
Dhaniya (Coriander) Powder - 1 tsp
Jeera (Cumin) Powder - 1 tsp
Haldi (Turmeric Powder) - 1 tsp
Amchur (Dry Mango Powder) - 1 tsp
Salt - as per taste
For Tempering of Kadhi
(Gravy)
Oil
- 1 tbsp
Rai
(Mustard Seeds) - 1 tsp
Jeera (Cumin Seeds) - 1 tsp
Heeng (Asefoetida) - a pinch
Lahsan (Garlic) - 4 big cloves
Adrakh (Ginger) - 1 inch piece
Hari Mirch (Green Chillies) - 3-4, finely
sliced
For Gatte
Besan (Chick Pea Flour) - 1
cup
Haldi (Turmeric Powder) - 1/2
tsp
Mirch (Red Chilli) Powder - 1/2
tsp
Ajwain (Carom Seeds) - 1
tsp
Dhaniya (Coriander) Powder - 1/2
tsp
Sal
- as per taste
Dahi (Yogurt) - 1/4 cup
Oil - 1/8 cup
Dhania whole-2 tsp
Jeera whole-1 tsp
red chilly crushed-acc to taste
Asafoteida(hing)-- very little
Method of Preparation
For
Gatte
- Mix all dry masalas in besan
- Add oil to the besan and mix
- Slowly add dahi and mix it. Remember not to add all together as otherwise besan tends to get sticky. You may not use all the dahi.
- Make it into a firm dough (firm enough to roll it into cylinderal shapes
- Now, take a small ball of the dough and roll it into 1/2 inch thick cylinderical shape (about 6 inch long or so.
- Now take a pot and boil water in it. Take enough water to put all the above made rolled gatte in it.
- Now, add the gatte in the boiling water. They should be fully merged in water.
- It should take about 10-15 min. Check by inserting a knife in one of the gatte shaped roll and make sure knife comes out clean.
- Once all are done, drain the gatte rolls out of water. Do not throw water as we will use it for the gravy.
- Cut about 1/2 - 1 inch thick gatte at an angle (based on how big you would like them).
- Deep fry the Gattas or you can use them as boiled only.
For Kadhi
(Gravy)
- Mix everything under "For Kadhi" well in a bowl such that there are no lumps left.
- Now, take a deep and thick bottomed pan and add first 4 items under "For Tempering of Kadhi".
- Once the seeds start spluttering, add the remaining ingredients under "For Tempering of Kadhi".
- When nice aroma of ginger/garlic starts coming, add the yogurt mix in it and mix continuously till the mix starts boiling (A tip here, always take the yogurt out of the fridge at least an hour before you make this so that yogurt is in room temp and doesn't take very long in boiling). This constant stirring step is very important as if not done properly, the yogurt will curdle.
- Once the kadhi starts boiling, simmer the gas for 4-5 minutes so that it gets cooked well (you can really smell a nice aroma, once it is done, so you will know..lol).
- Add Gatte to this and let it boil for 10-15 minutes
- Garnish with chopped corriander.
Serving
Serve it roti or hot rice .
Dal Bhatti Choorma No of portions-6
For dal:
Ingredients
2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
3 onions, chopped finely.
2 tomatoes, chopped finely.
2 tsps garam masala powder.
2 tsps chilli powder.
1 tsp turmeric powder.
1 tbsp ginger-garlic paste.
2 green chillies, slit lengthwise.
2 tbsps cream
4 tbsps ghee.
1 cup coriander leaves, chopped finely.
Oil.
Salt to taste.
For dumplings
5 cups whole wheat flour, sieved.
1 cup ghee, melted.
2 tbsps curd.
Salt to taste.
Method
Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsps oil. Add onions. Brown them. Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water. Roll into lemon-sized balls. Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot. Garnish the dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal while eating.
CHURMA
3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
3 onions, chopped finely.
2 tomatoes, chopped finely.
2 tsps garam masala powder.
2 tsps chilli powder.
1 tsp turmeric powder.
1 tbsp ginger-garlic paste.
2 green chillies, slit lengthwise.
2 tbsps cream
4 tbsps ghee.
1 cup coriander leaves, chopped finely.
Oil.
Salt to taste.
For dumplings
5 cups whole wheat flour, sieved.
1 cup ghee, melted.
2 tbsps curd.
Salt to taste.
Method
Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsps oil. Add onions. Brown them. Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water. Roll into lemon-sized balls. Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot. Garnish the dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal while eating.
CHURMA
INGREDIENTS
Wheat flour 200 gm
Ghee 400 gm
Khoya / Mawa 100 gm
Sugar (grounded) 200 gm
Soaked almond (finely chopped) 50 gm
Cardamom (small) 4
Dalchini 1"
Method
Melt 150 gms. of ghee and mix it in wheat flour. Make a stiff dough using very little water. Heat the rest of the ghee in a kadahi. Make about 15-20 balls with the dough. Fry it on low flame till it becomes golden brown. Churn it in grinder after it cools down. Mix khoya. Heat 1 tbsp. ghee in kadahi. Add cardamom seeds and dalchini. Add the above mixture of wheat flour and khoya. Fry it for one minute. When it cools down, add sugar and chopped almonds. Mix well. Serve in a plate
Mangodi pulao No of portion-4
Ingredients:
Basmati Rice - 600 gms
Mangodi - 1 cup
Oil - 200 ml
Green Cardamoms - 5
Black Cardamoms - 2
Cloves - 5
Cinnamon Sticks - 2
Bayleaves - 2
Cumin Seeds - 1/2 tsp
Salt to taste
Water - 1 1/2 litres
Onion - 1, browned and sliced
Method:
1. Soak the rice for 10 minutes.
2. Heat 2 tblsp of oil in a kadhai.
3. Shallow fry the mangodis on medium flame for 2 to 3 minutes.
4. Drain the excess oil and keep aside.
5. Heat the remaining oil in a pan.
6. Add the green cardamoms, black cardamoms, cloves, cinnamon sticks, bayleaves and cumin seeds.
7. Saute over a medium flame till the seeds crackle.
8. Add the rice and mangodis.
9. Stir gently.
10. Add the salt and water.
11. Bring to a boil and then lower the flame.
12. Cook until the liquid dries, stirring only occasionally, very gently.
13. Garnish with browned onion slices and serve.
Notes:
Mangodi is a small sun-dried dumpling made from green gram.
Basmati Rice - 600 gms
Mangodi - 1 cup
Oil - 200 ml
Green Cardamoms - 5
Black Cardamoms - 2
Cloves - 5
Cinnamon Sticks - 2
Bayleaves - 2
Cumin Seeds - 1/2 tsp
Salt to taste
Water - 1 1/2 litres
Onion - 1, browned and sliced
Method:
1. Soak the rice for 10 minutes.
2. Heat 2 tblsp of oil in a kadhai.
3. Shallow fry the mangodis on medium flame for 2 to 3 minutes.
4. Drain the excess oil and keep aside.
5. Heat the remaining oil in a pan.
6. Add the green cardamoms, black cardamoms, cloves, cinnamon sticks, bayleaves and cumin seeds.
7. Saute over a medium flame till the seeds crackle.
8. Add the rice and mangodis.
9. Stir gently.
10. Add the salt and water.
11. Bring to a boil and then lower the flame.
12. Cook until the liquid dries, stirring only occasionally, very gently.
13. Garnish with browned onion slices and serve.
Notes:
Mangodi is a small sun-dried dumpling made from green gram.
Moong dal halwa No of portion-4
| • | Split green gram skinless (dhuli moong dal) ,soaked | 1 cup |
| • | Sugar | 1 cup |
| • | Saffron (kesar) | a generous pinch |
| • | Milk | 1/2 cup |
| • | Ghee | 1 cup |
| • | Mawa (khoya),crumbled | 3/4 cup |
| • | Almonds,sliced | 10 - 12 |
Method
Drain and grind the moong dal coarsely using very little water. Prepare one-string sugar syrup with sugar and one and half cups of water. Soak saffron in hot milk. Heat ghee in a thick-bottomed pan and add the ground moong dal and sauté, stirring continuously, over low heat till the dal turns golden brown. This needs time and patience. Do not rush through this step. Add the sugar syrup and saffron milk. Stir till they are thoroughly incorporated and the halwa is of dropping consistency. Add mawa and cook till it dissolves. Serve hot garnished with almonds.
Note:
Drain and grind the moong dal coarsely using very little water. Prepare one-string sugar syrup with sugar and one and half cups of water. Soak saffron in hot milk. Heat ghee in a thick-bottomed pan and add the ground moong dal and sauté, stirring continuously, over low heat till the dal turns golden brown. This needs time and patience. Do not rush through this step. Add the sugar syrup and saffron milk. Stir till they are thoroughly incorporated and the halwa is of dropping consistency. Add mawa and cook till it dissolves. Serve hot garnished with almonds.
Note:
Add one tablespoon of besan to melted ghee before putting the ground moong dal. It helps in even cooking of ground moong dal and also prevents formation of lumps during cooking.
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