"GATTE KI SABZI" Recipe

-RAJASTHANI CUISINE                              

INGREDIENTS:

For Gatte (dumplings):

1 cup besan (gram flour)  

1/8 tsp ajwain (carom seeds)

1/2 tsp haldi (turmeric powder)

1 tsp dhania powder (coriander powder)

1 tsp dhania (chopped coriander)

1 tsp mirchi powder (chilli powder)

Salt to taste

2 tbsp oil
Water to make dough

For Gravy:

2 small cups dahi (curd), beaten

1 tbsp besan (gram flour)

4 to 6 kadi patta (curry leaves)

1 tsp jeera (cumin seeds)

1/2 tsp rai (mustard seeds)

1/2 tsp saunf (fennel seeds)

1/4 tsp hing (asafoetida)

1 tejpatta (bayleaf)

1 laung (clove) 

1/4 tsp haldi (turmeric powder)

2 tsp mirchi (chilli powder)

2 tsp dhania (coriander) powder

1 chopped onion (optional)

2 tbsp oil

salt to taste

METHOD:

1. Mix all the ingredients as mentioned for gatte or dumplings.

2. Knead smooth and stiff dough by gradually adding water.

3. Grease your palms with oil, divide the dough into 7-8 equal portions and roll each portion into long cylindrical shape.

4. Cut the rolls into small pieces.

5. Boil the pieces for 8-10 mins.

6. Strain it and keep aside.

7. Take curd in a bowl and add chilly powder, turmeric powder, coriander powder, besan and salt.

8. Mix it. This mixture will be used for gravy.

9. Heat 1-tbsp oil (or ghee) in a pan. Add chopped pieces and shallow fry them for 2-minutes. Transfer them to a plate.

10. Heat 1-tbsp oil. Add mustard seeds. When it crackles add cumin seeds, fennel seeds, asafoetida, bayleaf and clove. Add chopped onion and saute it till it turns golden brown. Then pour the prepared mixture for gravy.

Mix well and cook untill the oil comes to the surface.

11. Add the fried gatte or dumplings to the gravy. Cook for 2-3 mins.

12. Garnish with coriander leaves. 

Serve it with roti, paratha, phulka or any type of Indian flat bread or rice in lunch or dinner. Enjoy! :-)

From tomorrow "Navratri" is starting. Its a festival dedicated to the worship of the Hindu deity "Godess Durga".

"Nav-ratri" means "Nine-Nights". 

Navratri is celebrated in myriad ways, by the Hindus across India.
While in the western state of Gujarat, its a nine-day carnival, with glowing city lights, scintillating dance performances and grooving music. The performance of Garba, a popular folk dance of Gujarat, is the highlight of the celebrations of Navratri in the state.

I have always loved dancing to the beats of garba and dandiya since my childhood. :D

After Navratri we have many festivals coming in October like Dussehra, Diwali and Bhai-Dooj.

So, I thought of sharing Sevaiyan/Vermicelli Kheer Recipe, a Indian dessert made during festive occasion!

So here we go....

"SEVAIYAN or VERMICELLI KHEER" RECIPE

INGREDIENTS:

Sevaiyan/ Vermicelli- 1/2 cup

Milk- ½ L

Mithai Mate- 2 tsp

Sugar- 4 tbsp or ½ cup

Clarified butter/ Desi ghee- 1 tbsp
Cardamom Powder- 1½ tsp

Dryfuits of your choice:

Cashew nuts- 8 (roasted and chopped)

Almonds- 8-10 (roasted and chopped)

Chironjee/ Buchanania lanzan- 2 tsp

Dates- 1-2 or 1tsp (deseeded and chopped small)

Raisins- 2 tsp (soaked in lukewarm water. This helps in swelling them up)

METHOD:

1. Heat clarified butter/ghee in a pan. Now add the sevaiyan (vermicelli) and roast it on a medium flame till it turn golden brown.
2. Pour milk in the pan and let it come to a boil first.
3. Then lower the flame and let it simmer, add sugar, cardamom powder and mix well.
4. Let the seviyan(vermicelli) kheer simmer for 5-7 minutes till it gets cooked and the milk thickens a little. Mithai mate or condensed milk can be added to enhance the taste and thickness.
5. Add the roasted chopped dryfruits and switch off the gas.

Serve the sevaiyan/vermicelli kheer hot, warm or cold. In anyway you like :)

RECIPE

"CHOCOLATE SPONGE CAKE" 

BAKED IN HOSTEL :) :)

INGREDIENTS:

1. EGGS- 4

2. CHOCOLATE POWDER- 2 tbsp

3. SUGAR- 500gm

4. FLOUR/MAIDA- 500gm

5. Chocolate bars, gems, dry fruits etc for decoration

6. BUTTER- 1 tbsp

7. MILK- 50ml

8. BAKING POWDER- 1 tbsp

METHOD:

1. Beat all the eggs nicely in a bowl.

2. Add sugar, butter and milk in the beaten eggs and blend it again.

3. Now, add baking powder, chocolate powder and flour in the blended mixture and gently fold it. (The mixture should be of a dropping consistency).

4. Grease your container, and pour the mixture in it.

5. Bake it in convection mode for 40-45 mins at 180°C.

-HIMANSHI