Posted in main-course, Others

Rajasthani Gatta Pulao Recipe

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Spicy pulao preparation in which boiled rice and steamed gram flour dumplings (besan ke gatte) are cooked together with a mixture of pan-fried onion, ginger-garlic paste, yogurt, aromatic Indian spices (whole as well as powdered) and raisins. 

Rajasthani Gatta Pulao can be served with plain curd/boondi raita.

For Gatta

  • 3/4 Cup Gram Flour (Besan)
  • 1/2 Tsp Chilli Powder (Pisi Lal Mirch)
  • 3/4 Tsp Fennel Seeds (Saunf)
  • 1/4 Tsp Carom Seeds (Ajwain)
  • 1 Tbsp Yogurt (Dahi)
  • Salt as per Taste
  • 1 1/2 Tbsp Oil

For Pulao

  • 1/3 Cup Rice
  • 1 Medium Onion (Chopped)
  • 1/2 Tsp Asafoetida
  • 1 1/2 tsp Cumin Seeds
  • 3-4 Dry Red Chilles
  • 2 Bay Leaves
  • 2 Black cardamoms
  • 4 Cloves
  • 2 Cinnamon pieces (1″)
  • 1/4 Tsp Turmeric Powder
  • 1/2 Tsp Red Chilli Powder
  • 1/2 Tsp Garam Masala
  • 1 Tsp Dry Mango Powder
  • 1 Tsp Ginger Garlic Paste
  • 3 Tbsp Yogurt
  • 25 Raisins
  • 2 Tbsp Coriander Leaves (for Garnishing)
  • 1 1/2 Tbsp Oil

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METHOD

For Gatta 

  1. Using all the ingredients, knead firm dough using a few teaspoons of water.
  2. Divide the mixture into 6 equal portions and shape each portion into 10 cms. long cylindrical roll with a width of 1-1.5cms.
  3. Steam for 8-10 minutes.
  4. Cut cylindrical rolls into small pieces and keep them aside.

For Pulao

  1. Boil rice in a pot filled with water. Once rice is cooked, drain excess water and allow  rice to completely cool down.
  2. Mix yogurt along with turmeric powder,red chilli powder and garam masala.
  3. Heat oil in a kadai and add asafoetida along with bay leaves, black cardamoms, cloves, dry red chillies, cinnamon and cumin seeds.
  4. Add onion and ginger-garlic paste. Cook for 3-4 minutes till onion turns translucent.
  5. Add yogurt mixture and cook for a few minutes.
  6. Add gatta pieces along with raisins and cook further till yogurt is thickened.
  7. Finally add rice, dry mango powder, coriander leaves and salt. Mix well and turn off the heat.
  8. Garnish with coriander leaves and serve with plain curd / boondi raita.
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Posted in main-course, Others

Achari Baigan Recipe

Achari Baigan – Baby Brinjals cooked along with melange of dry spices to give them the taste of spicy and tangy pickle. Not much oil is needed to cook delicious Achari Baigan. I have used mustard oil to give it authentic achari flavor but it can be replaced with any other edible oil in case of unavailability. This recipe is very easy and quick to prepare. Do not forget to add roasted fennel seeds powder to your spice box 🙂 as this will make recipe easier and quicker to prepare.

I have added some potato pieces but you can skip them if you like. Serve Achari baigan with paratha or phulka.

imageINGREDIENTS

  • 8-10 Small Brinjals
  • 1 Big Potato (Vertically chopped)
  • 1 Green Chilli (Slit)
  • 3/4 Tsp Asafoetida
  • 1 Tsp Fennel Seeds
  • 1/2 Tsp Cumin Seeds
  • 1/2 Tsp Turmeric Powder
  • 1/2 Tsp Coriander Powder
  • 1/2 Tsp Red Chilli Powder
  • 1/2 Tsp Dry Mango Powder
  • 3/4 Tsp Roasted Fennel Seeds Powder
  • 2 Tsp Mustard Oil
  • Salt
  • Chopped Coriander Leaves (For Garnish)

METHOD

  1. Heat oil in a kadai and add asafoetida, fennel seeds, cumin seeds and green chilli.
  2. Once seeds begin to crackle, add baby brinjals, potato, turmeric powder and salt. Mix well.
  3. Sprinkle few drops of water over brinjals and cover kadai with a lid. Cook till brinjals and potato pieces turn tender. Keep stirring in between.
  4.  Now, add dry ingredients like coriander powder, red chilli powder, dry mango powder and roasted fennel seeds powder. Mix till brinjals are well coated.
  5. Cook for additional 2-3 minutes and turn off the heat.
  6. Garnish with chopped coriander leaves and serve.
Posted in Others

Sarson Ka Saag With Makai Ki Roti Recipe

imageSarson Ka Saag with Makai Ki Roti – A Popular dish of Punjabi Cuisine which is prepared and relished during winter season. Method for making it is very simple but its preparation (sorting and cleaning green leafy vegetables) takes a lot of time.

This dish is packed with lots of nutrition as three types of green leafy vegetables ( mustard leaves, lamb’s- quarter and spinach ) are main ingredients for this recipe. I have mentioned a few benefits of these vegetables but the list does not end here…

Sarson or Mustard Leaves are an excellent source of vitamin K, vitamin C, vitamin A, calcium, iron, magnesium, potassium and many antioxidants.

Bathua or lamb’s-quarter is rich in vitamin A, B-complex vitamins, vitamin C, calcium, potassium, phosphorus, iron and fiber.

Spinach or Palak is an excellent source of vitamin K, vitamin A, manganese, folate, magnesium, iron, vitamin C, vitamin B2, calcium, potassium, and vitamin B6.

If you are not able to find bathua/lamb’s-quarter, you can just use spinach along with mustard leaves.

Delicious sarson ka saag is usually relished with makai ki roti- made from maize flour. It is very difficult to roll this dough using a rolling board and pin but this process becomes effortless if you use cling foil.

So, treat your loved ones with scrumptious and nutritious sarson ka saag with makai ki roti and enjoy winter season.

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Serves : 4 Persons

INGREDIENTS

For Sarson Ka Saag

  • 1 Bunch of Mustard Leaves (Sarson)
  • 1/2 Bunch of Spinach (Palak)
  • 1/2 Bunch of Lamb’s- Quarter (Bathua)
  • 2-3 Green Chillies
  • 2 Medium Onion
  • 3 Small Tomatoes
  • 10 Garlic Cloves
  • 1 1/2″ Ginger Piece
  • 1/2 Tsp Asafoetida
  • 1 Tsp Coriander Powder
  • 3/4 Tsp Red Chilli Powder
  • 1 1/2 Tbsp Maize Flour
  • Salt
  • 2 Tbsp Oil
  • Ghee/Butter (Optional)

For Makai Ki Roti

  • 1 1/2 Cup Maize Flour
  • 1/2 Cup Whole Wheat Flour
  • 1 Tsp Carom Seeds
  • 1/3 Tsp Turmeric Powder
  • 3 Green Chillies (Finely Chopped)
  • 3 Tbsp Chopped Coriander Leaves
  • Salt
  • 1/2 Tbsp Oil
  • Water (For Kneading Dough)
  • 2 Cling Foil Wrappers ( For Rolling Dough)

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METHOD

For Sarson Ka Saag

  1. Clean all green leafy vegetables 2-3 times with water so that dirt is completely removed.
  2. Transfer vegetables to a big pot of boiling water.
  3. Cook for 3-4 minutes and turn off the heat.
  4. Drain water and let vegetables cool down
  5. Transfer to a grinder jar and grind with maize flour till you receive a smooth paste.
  6. Transfer onion, ginger, garlic cloves and green chillies to a grinder-jar for smooth paste.
  7. Similarly, make a paste with tomatoes.
  8. Heat oil in a kadai and add asafoetida.
  9. Also add onion paste and cook for 4-5 minutes till paste is lightly browned.
  10. Add tomato paste to kadai and cook for 2-3 minutes.
  11. Add green leafy vegetables paste, coriander powder, red chilli powder and salt.
  12. Cook for 10-15 minutes and turn off the heat.
  13. Sprinkle ghee/butter at the time of serving.

For Makai Ki Roti

  1. Knead a soft dough with all the ingredients along with water.
  2. Divide dough into equal portions and shape them into balls.
  3. Spread one cling foil wrapper on rolling board.
  4. Place one dough-ball over it and cover with other cling foil.
  5. Using a rolling pin, roll it to make a roti of medium thickness.
  6. Remove the rolled roti gently from cling wrap and transfer it to a hot tava.
  7. Smear it with a few drops of ghee and cook both sides.
  8. Once cooked, transfer it to a plate.
  9. Repeat with other portions and serve with sarson ka saag.

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