BESAN KE GATTE KI SABZI RECIPE

Ingredients:

For the gatte: 2oo gms or 1 1/2 cup besan 1/2 tsp cumin seeds (jeera) Pinch of asafoetida (hing) 1/4 cup Curd 1/4 tsp baking soda 1/2 tsp Fennel seeds (saunf) corasely grinded 1/2 tsp salt 1/2 tsp red chilly powder 4 cloves (laung) 4 whole black peppercorns (kali mirch) 3 tbsp oil For the gravy: 1 cup sour curd (khatta dahi) 2 medium size onions 4-5 garlic pods 1 inch piece ginger (adrak) 2 green chilly (hari mirch) 1 tsp coriander powder (dhania) 1/2 tsp cumin seeds (jeera) 1/2 tsp red chilly powder (lal mirch) 1 tsp salt 1/4 tsp garam masala 1/4 tsp crushed fenugreek leaves 2 tbsp ghee or oil How to make Rajasthani Besan Ke Gatte: To Make Gatta : In a bowl mix together besan, jeera, fennel seeds, salt, chilly powder, hing, coarsely crushed cloves and black peppercorns, baking soda and oil. Then add the curd and mix well. Next with the help of little water knead a stiff dough just like for rotis. Make sure to add water little by little so that the dough should not get extra soft. Now divide the dough into 6 – 7 parts. Roll each part into cylindrical tubes of ½ inch in diameter and 4 – 5 inches long. Boil 4 cups of water and place these rolls in it. Let it cook for 15 mins or till the rolls get cooked from inside.Cut a piece to check if they are cooked properly and evenly. Otherwise cook some more. Then turn off the flame and take out the rolls from the water and keep the water aside for the curry. Cut the rolls into 1 inch pieces. For the gravy : Make a fine paste of ginger, green chillies, onion and garlic. Whisk the curd smooth with a beater. In a kadai heat the pan and put jeera. When it begins to crackle add the onion paste prepared before. Fry the onion paste till light brown in color. Then add the chilli powder, turmeric powder, coriander powder and garam masala. Fry for another 2 mins. Now lower the flame and slowly add the whisked curd. Stir well and continue cooking till oil separates. Stir once in a while so that the mixture does not get burnt. Now add the gatta water separated earlier. Bring it to a boil and then add the cut gatte pieces. Let the curry simmer for 5 – 10 more minutes on low flame. Then add the fenugreek leaves. Transfer the curry to a serving dish and garnish with chopped coriander. Serve hot with batti or roti as you prefer.

ALMOND CAKE RECIPE

Ingredients:

Pastry
1 1/2 cup flour
1/4 palm butter
4 egg yoghurts
1/2 cup sugar
1/2 tsp salt
1 tsp vanilla extract

Filling
2/3 cup sugar
1/4 cup corn starch
1/2 tsp baking powder
1/4 palm butter
3 eggs
3/4 cup ground almonds
1 cup chopped almonds
1 pinch salt

How to make almond cake:

• For the Pasty
• In a food processor or in a bowl mix together all the pastry ingredients to form a soft dough.
• Place this mixture in the refrigerator for 30 minutes.
• Then take it out and roll it of a size 11 or 12 inches of a pie.
• Line a 11 or 12 inch pie or tart pan.
• Prick the base and chill for 15-20 minutes.
• Preheat the oven at 375 degrees F.
• For the Filling
• In a pan heat 1/3 of the butter and add the chopped almonds and soughed them over medium flame till brown.
Turn off the fire and let the mixture cool. In a separate pan take the remaining melted butter and add the grounded almonds and sugar and now add eggs one at a time beating nicely after each addition till the mixture is light and fluffy. In a separate bowl sift the corn starch with the baking powder and salt and then fold it into the almonds mixture. Pour this mixture into the earlier prepared base and bake for 10-12 minutes or until the batter begins to sat. Now quickly spread the chopped almonds over the top and return the pan to the oven and continue breaking for 20 minutes or until the pastry is brown.

CHOCOLATE COCONUT CAKE RECIPE

Ingredients:

1 1/2 oz. desicated coconut
1/2 cup milk
4 oz. margarine
6 oz. sugar
2 eggs
4 oz. plain flour
1 level tsp cocoa
pinch of salt
1 tspful baking powder

How to make chocolate coconut cake:

• Soak the coconut in the milk for 1/2 hour.
• Cream fat and sugar, add the lightly beaten eggs and then the coconut and milk.
• Stir in the well-sieved dry ingredients, mix well and turn into a greased lined tin 10 inch by 8 inch.
• Bake in a moderate oven for 30-40 minutes.
• When cold, decorate the top as desired, or cut into fingers.

KADHAI PANEER RECIPE

Ingredients:

250 gms Cottage Cheese (Paneer)
3 Capsicum (Shimla Mirch)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Tuj/Dalchini)
Little Orange Color
4 tblsp Clarified Butter (Ghee) 

How to make kadhai paneer:

• Cut cottage cheese, capsicum in long pieces.
• Grind onion, tomato, ginger, salt, red chili powder and orange color.
• Mince cloves and cinnamom.
• Heat clarified butter in a pan.
• Add bay leaf, cloves, cinnamon.
• Then add onion, tomato, ginger paste.
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Add paneer and capsicum pieces.
• Cook on low flame.
• When the capsicum are done put off the flame.
• Take off the fire and serve hot.
• Serve with nan or paranthas..

CHILLI PANEER RECIPE

Ingredients:

350 gms Paneer 
2 tsp Salt 
1 Egg 
1/2 cup Corn Flour 
1 tsp Ginger-Garlic Paste 
2 cups Coarsely Chopped Onions
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce 
2 tbsp Vinegar 
1/4 tsp Ajinomoto 
Oil for frying 
Little Water

How to make chilly paneer:

• Cut the paner into cubes.
• Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture.
• Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
• Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.
• Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.
• Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

KHOYA MATAR RECIPE

Ingredients:

1 cup green peas
500 gms milk solids (khoya)500 gm
3 tblsp cashewnuts (broken)
1/2 cup bread croutons
1/2 tsp red chillies crushed
1 tsp red chilli powder
2 tblsp raisins
1/2 tsp turmeric powder
1/2 tblsp oil
2 green chillies chopped
1/2 tblsp ginger garlic paste
1 tsp sesame seeds roasted
saltto taste
1 tsp coriander powder
1/2 cup onion paste
1 tblsp coriander leaves chopped
1/2 cup tomato puree

How to make khoya matar :

• Roast the khoya slightly.
• Keep aside.
• Boil green peas.
• Heat up oil in a pan, mix in onion paste and stir fry till pink.
• Mix in ginger-garlic paste and sauté.
• Mix in tomato puree, turmeric powder, red chilli powder and roast till the oil leaves the masala.
• Mix in boiled peas and stir.
• Mix in salt, roasted khoya and stir.
• Mix in broken cashewnuts and raisins.
• Mix in coriander powder and stir to mix well.
• Take off the heat.
• Sprinkle cut green chillies, roasted sesame seeds, crushed red chillies on the bread croutons and mix well.
• To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture.
• Sprinkle with cut coriander.

Gujarati Handvo

Ingredients:

Rice 60 gm Urad dal (Split blackgram) 60 gm Mung dal (Split Greengram) 60 gm Besan (Gram Flour) 4 Tbsp Bottle gourd (Grated) 200 gm Curd/ Yogurt 200 ml Asafoetida a pinch Green chilli 2 nos Ginger 30 gm  Garlic 3 Cloves Coriander leaves 3-4 stems Salt as req Baking soda 1 Tsp For tempering: Oil 2 Tbsp Mustard seeds ½ Tsp   Sesame seeds (White) 1 Tbsp Dried red chilli 4 nos  Method : 1. Soak rice and all dals together for about 5- 6 hrs. 2. Grind them together along with besan, curd, asafoetida and salt in a blender. The consistency     of the batter should be like of dosa batter. Not too watery or too thick. 3. Keep the batter overnight for fermentation or keep it for 6-8 hrs before cooking. 4. Make a coarse paste of ginger, garlic and green chilli. Add the grated bottle gourd, chopped     coriander leaves and ginger garlic paste to the batter after fermentation and mix well. Add the     baking soda and give a quick stir. 5. Heat oil in a heavy bottom pan. When hot add mustard seeds, sesame seeds and red chilli.     Allow the mustard and sesame seed to splutter. 6. Now pour the whole batter to the pan without disturbing the tadka. 7. Cook on low flame by covering with a lid for approx 6 mins. 8. Check for doneness in the bottom and flip it carefully and cook the other side for about 5 mins     without lid. 9. Garnish with coriander leaves and serve warm with some ketchup or green chutney.