Gatte Ki Sabzi (Gram Flour Dumplings in Yoghurt Gravy)

          This is a signature dish of Rajasthan. It is basically chickpea flour dumplings boiled in water and then cooked in a spicy yoghurt based gravy. There are many variations to this simple delicacy. This yummy preparation can be enjoyed with Rajasthani khoba roti or with any type of Indian flat bread or rice. So check out the step by step pictorial recipe to prepare this simple homemade delicacy. 

          Rajasthani cuisine is known for its spiciness, simplicity and the use of yoghurt in most of the gravies. Traditionally this curry is purely vegetarian. Onion, garlic and tomatoes are sometimes added in few homes according to individual preference and in some restaurants. 

          I made use of some onion and garlic, but omitted tomatoes. I also added some garam masala and almond paste for some richness but it is purely optional. 

Gatta -

• 1 cup besan (gram flour)
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. red chili powder or to taste
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/4 tsp. asafoetida
• 1/2 tsp. carom seeds, crushed
• 2 tbsp. ghee
• 1 tsp. kasuri methi, crushed (opt)

Gravy -

• 1 cup yoghurt
• 2 tbsp. almond paste (opt)
• salt to taste
• 1/2 tsp. garam masala powder (opt)
• 1 tsp. coriander powder
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder

Tempering - 

• 2 tbsp. ghee
• 1 whole red chili
• 2 bay leaves
• 1/2 tsp. cumin seeds
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1 onion, chopped
• 1-2 green chilies, chopped
• 1 tsp. coriander leaves, chopped to garnish 

          Gatte - In a bowl, mix together all the mentioned ingredients under "gatta". Add water, little at a time, and make a stiff dough.  

          Divide the dough into equal portions and give a long cylindrical shape. In a kadai / pan, bring 2 & 1/2 cups of water to a boil. 

          Drop in the gatta pieces and simmer, covered for 4-5 minutes or till you notice bubbles on them. Drain and cut into pieces. Keep aside.

          Gravy - In a bowl, add all the mentioned ingredients and whisk to a smooth consistency. Keep aside. 

          Tempering - Heat oil and ghee in a pan. Temper with red chilli, bay leaves and cumin seeds. Add the chopped onion, ginger, garlic and green chilies. Sauté till light brown. 

          Add the whisked yoghurt mix and stir continuously on a medium flame till the oil separates. 

          Now add the boiled gatta along with the water in which it was boiled. Continue to simmer for 2-3 minutes. 

 

          When done, switch off the flame and garnish with coriander leaves.  Serve with any form of rice or Indian bread.

             In a bowl, take all the mentioned ingredients under "gatta". 

                         Mix together.

                Add water, little at a time, & make a stiff dough.  

                        Divide dough into equal portions & give a long cylindrical shape. 

                        In a kadai bring 2 & 1/2 cups of water to a boil.  Drop the gatta pieces.

                        Simmer, covered for 4-5 minutes or till bubbles appear on them. 

                        Drain & cut into pieces. Keep aside.

                         In a bowl, add all the mentioned ingredients.

                        Whisk to a smooth consistency. Keep aside. 

                        Heat oil & ghee. Temper with red chili, bay leaves & cumin seeds. 

                        Add onion, ginger, garlic & green chilies. Sauté till light brown. 

         

                        Add yoghurt mix & stir continuously till oil separates. 

                      Add boiled gatta & water in which it was boiled. Simmer for 2-3 min. 

                       Switch off the flame & garnish with coriander leaves.  

   Serve with any form of rice or Indian bread.

                             

Egg Stuffed Mirchi Vada (Fusion style)

          These Mirchi Vadas are stuffed green chili peppers that are batter fried. It has its origin in Rajasthan, where it is a very popular street food. It is a great tea time snack and also goes well as an appetizer with some green chutney, tamarind chutney or sauce. Generally the stuffing is that of boiled and mashed potato and it is almost similar to the Andhra style mirchi bajji, except for the stuffing.

           But I gave a slight twist to the original recipe by adding some boiled and grated eggs to the potato mix to dish out this non-veg. version of mirchi vada. They turned out simply yummy. Moreover, any leftover ones can be served as chaat or can be added to your kadhi. So check out the step by step pictorial recipe to prepare it.

Ingredients - 

• 7-8 fresh green chilies
• oil to deep fry
• chaat masala to sprinkle

Stuffing-

• 1 medium potato, boiled & grated
• 2 boiled eggs, grated
• 2-3 tbsp. coriander leaves, chopped
• 1/2 tsp. red chili flakes
• salt to taste
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. amchur powder (dry mango powder)

Batter-

• 1 cup besan (Bengal Gram / Chickpea flour)
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder 
• 1/4 tsp. asafoetida
• 1/4 tsp. baking soda 

            Slit the chilies and apply some salt to it and keep aside for 15 minutes. Wash well and pat dry. 

           For the stuffing, in a bowl, combine all the mentioned ingredients. Stuff the chilies with this potato-egg mix and keep aside. 

          Make a batter with all the mentioned ingredients and keep aside for 10 minutes. 

          Heat oil in a pan. Dip each of the stuffed chilies in the prepared batter and deep fry them on a med. flame to a golden color. 

           Drain on a kitchen towel. Sprinkle some chaat masala and serve them hot with green chutney / sauce or as a tea time snack. 

                  Slit chilies & apply some salt to it. Keep aside for 15 minutes. Wash well 
                  and pat dry. 

                                Combine all the ingredients for the stuffing. 

                                Stuff the chilies with this potato-egg mix & keep aside. 

                        Make a batter with all the ingredients & keep aside for 10 minutes. 

                     Heat oil. Dip stuffed chilies in the batter & deep fry on a med. flame to
                     a golden colour. 

                                Drain on a kitchen towel.

                      Sprinkle some chaat masala & serve hot with green chutney or sauce.

Mangodi Ki Sabzi (Dried Lentil Dumplings Curry - Rajasthani style)

          This yummy Rajasthani style Mangodi Curry along with rice or chapati will make for a great weekend meal with your loved ones. It is so simple and an easy recipe - so satisfying and a real comfort food. Mangodi (dried lentil dumplings) comes in handy when we run out of any veggies. So check the quick step by step pictorial recipe to prepare this traditional veg. delicacy.

          Rajasthani cuisine comprises of both veg. and non-veg. that are spicy and rich. At the same time you will find the vegetarian recipes that are so simple and without any use of onion or garlic. They are flavored with the most basic seasonings. Yet they come out real yummy and lip smacking. 

          Due to the harsh climate the locals depend on mangodi, papad, besan and few veggies that are sun-dried for later use. So do try this amazing mangodi curry and you will not be disappointed that such a simple dish can be so full of flavors. 

• 1/2 cup mangodi / vadi (dried lentil dumplings)
• 1/4 cup green peas (I used frozen ones)
• 2-3 tbsp. ghee / oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. coriander powder
• 1/2 tps. cumin powder
• salt to taste
• 2-3 tomatoes, pureed
• 1/2 tsp. garam masala powder
• 1/2 tsp. kasuri methi crushed
• 2 tbsp. coriander leaves, chopped

          Heat ghee / oil in a pan and fry the mangodi till light golden in colour. Drain and pressure cook them in 1 cup water for 2-3 whistles.

          Temper the same oil with cumin seeds and asafoetida. Sauté for a few seconds. Add the ginger and green chilies. Sauté for a minute.

          Add all the dry spices and mix well. Then add the tomato puree and simmer, covered till the oil floats on the top.

          Add the boiled mangodi and peas. Adjust water accordingly. Cover and simmer for 4-5 minutes on a low flame. 

          When done, add the garam masala powder and kasuri methi. Give it a stir and switch off the flame. 

          Garnish with coriander leaves and serve with plain steamed rice, jeera rice, chapati, paratha, etc. 

                      Heat ghee / oil & fry mangodi till light golden. Drain & pressure cook 
                      in 1 cup water for 2-3 whistles.

                     Temper same oil with cumin seeds & asafoetida. Sauté few seconds. Add
                     ginger & green chilies. Sauté for a minute.

                       Add all the dry spices and mix well. 

                      Add tomato puree & simmer, covered till the oil floats on top.

                      Add boiled mangodi & peas. Adjust water accordingly. Cover & simmer 
                       for 4-5 minutes on a low flame. 

                 
                     When done, add garam masala powder & kasuri methi. Give it a stir
                     and switch off the flame. 

                       Garnish with coriander leaves.

                              Serve with plain steamed rice, jeera rice, chapati, paratha, etc. 

Besani Garlic Bhindi (Okra Stir Fry - Rajasthani Style)

         This is my version of a traditional Rajasthani cuisine. It is a simple and a yummy okra curry with some garlicky flavour, which can be made in a jiffy. I made it extra spicy and tangy to suit my taste. It is a dry side dish to be relished with chapatis, but it can also be had with dal-chawal. So do give it a try by checking out an easy step by step pictorial recipe to prepare it. 

• 400 gms. bhindi (Okra), cut into 1" thickness
• 2-3 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tbsp. garlic, chopped 
• 1-2 green chilies, chopped
• 2 tbsp. roasted chickpea flour 
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tbsp. lemon juice
• 2 tbsp. coriander leaves 

          Heat oil in a pan and temper with cumin seeds. Sauté for a few seconds. Add the garlic, green chilies and asafoetida. Fry till the garlic changes colour.

          Add the besan and sauté till you get a nice aroma. Immediately add the bhindi, salt, turmeric powder, coriander powder, cumin powder and red chili powder.

          Mix everything well and cook, covered on a low to medium flame till done. Sprinkle water and stir at intervals.

          When done, add lemon juice and coriander leaves. Give it a stir and switch off the flame. Serve as a side dish with either chapatti or rice.

                                              Cut okra to 1" thickness. 

                             Heat oil & temper with cumin seeds. Add garlic, green chilies
                             & asafoetida. Fry till garlic changes colour.

                                              Add besan & saute till you get a nice aroma. 

                      Add bhindi, salt, turmeric powder, coriander powder, cumin powder &
                      red chili powder. Mix well & cook, covered, till done. Sprinkle water &
                      stir at intervals.

                                 When done, add coriander leaves..... 

                               ....and lemon juice Give it a stir & switch off the flame. 

                                Serve as a side dish with either chapatti or rice.