Gattey Ki Sabji

Another hot favorite for all who enjoy sinful delicacies is "Gattey". They are purely for your taste buds and not tummy friendly ;)

Try and avoid making them for dinner for sure, unless of course you hate a good nights sleep.. :)

will sound complicated when you look at the stuff you'll need, but once you get down to the actual process, its super easy!

The Stuff:

For Gattey:

Besan [chick pea flour] - 1.5 cup
Heeng - 1 pinch
Ajwain - 1 Tsp
Red Chilli Powder - 1/4th Tsp
Haldi - 1/4th Tsp
Ginger Garlic Paste - 1/2 Tsp [Optional]
 Dahi - 2 Table spoon
Salt - to taste
Oil - 1 tablespoon

Gravy:

Fine paste of 3-4 tomatoes, 1 Onion, 2 green chilis, 1/2 inch ginger,
Dahi - 1/2 Cup
Red Chilli powder - 1/4 tsp
Jeera - 1/4th tsp
heeng - 1pinch
Coriander powder - 1tsp
Haldi - 1/4th tsp
Amchur - 1/2 tsp
Salt - to taste
fresh green coriander - to garnish

Start with kneading the dough, mostly you would be able to do so with Dahi and the oil alone, you might not need any water. This dough has to be really well done yet really hard.

once done make long stick shapes of the dough balls. These can be the size of a cigar. once they are ready set them aside.

Now boil about 3-4 cups of water in a pan. once it starts boiling add the gattey to it. let them boil for about 15-20 mins. When they are done, you'll be able to break them easily with a spoon. Take them out and cut them into 1/2 inch pieces.

Now lets work the gravy:

As always we start with heating the oil in the pan, once done add jeera, heeng. Now add the paste of tomato and onions etc.
Add all the dry masalas, let this all cook till the masala is perfectly done. Now add yogurt [Dahi], to this masala, stir well. once done, add the gattey to this masala and for about 5-6 mins just let this all cook with the lid for the gattey to soak in all the masala's. Now add about 1.5 cups of water and finale with the salt. Let this all cook for a good 10-15 mins on medium low, with lid on .

Garnish with fresh cut coriander and enjoy it with roti's, paratha or rice :)

Chole Bhature

Chole:

You'll need:

Bhatura dough can be the first thing you may want to prepare - as this would need to be kept aside to soak and be soft for a while.

For Bhatura's you need:

2 Cups Maida / All purpose flour
2 Tablespoon Oil - warm this before adding it
Dahi / Curd to kneed the dough

Now kneed the dough using only Dahi, in this case you wont need to add any soda and thus the Bhatura's would be fluffy yet light.
You should now kneed a soft dough and mash it and soften it as much as you can - soft like chapatis dough.
Finally take some oil in your hands and kneed some more to soften it from the top.
Now cover this dough with soft cotton cloth slightly moistened, and let it sit for about 2 hours

Chole / Chick Peas - 1.5 Cup - Soak them in 3 cups of water overnight for best result
Onion - 1 -Grated or grinded
Tomato -2 - Grated or grindend
1 Inch Ginger piece - Grated or grinded
Green Chilies - 2-3
Tea bags - to add in the chole while boiling
Jeera/ Cummins - 1 tsp
Salt - to taste
Coriander powder - 2tsp
red chili powder - 1 tsp.
Chole Masala - of any brand you prefer - 2 tsp.
Amchur / Dry mango powder - 1/2 tsp.
Oil to fry the masala

Now put the soaked Chole with some 2-3 cups of water to boil. You can optionally add 2-3 tea bags to this chole for the dark color. Let there be 2-3 whistle and check once done, the chole should be soft and be able squish with your fingers.

For Chole gravy, for chole:

Heat oil in a pan, add Jeera, heeng, green chillis, ginger paste etc. once done, add the grated/grinded onion and tomato paste to this. You would need to keep stirring this often, after its about half done, add the rest of the dry masalas like coriander powder, chili powder etc. Let it all cook till nicely done,
Now add the chole that we boiled, add salt to taste and let is cook on medium high with the lid on.

This would allow all the masalas and chole to be mixed well.

Garnish this with fresh green finely chopped coriander.

To make Bhaturas:

Take the dough we had kept ready, try and soften it some more with your hands. Make the bhaturas of any size - the big ones like in shops or you could make simple ones like the size of a puri and deep fry them on high heat in oil.

Serve and enjoy hot. Serve the chole with finely chopped onions and coriander.


 

Kulcha - from the famous chole kulcha

Kulcha can be a perfect replacement to Bhatura's if you are extremely conscious about the amount of oil in your food. They are yummy, little heavy on tummy but much lighter than the famous Bhatura's.

The Stuff You'll need:

All purpose flour / Maida - 2 Cups
Oil - 2-3 tablespoon
Baking Soda -1/4th tsp.
Curd /Dahi - 1/4th Cup
Coriander -to garnish
Salt - 1/2 tsp.
Sugar -1tsp

Preparation of the Dough:

Add Dahi, baking soda, salt, Sugar and 2 tsp oil to the flour. Mix them all well. Now using luke warm water make a soft - really soft dough. You can add some oil on the top and make it softer. Now cover it in a soft wet cloth, and let it sit for 3-4 hours.

Making the kulcha's:

Now keep some dry flour in a plate to ease the making of the kulcha's. just like how we use for chapatis. Now make small balls, of the dough like that the size you would take for chapatis. Now roll it, we do not need to roll it all the way to a thin round. Keep them thick and small.

These can be cooked in the oven or on the stove on a pan.

Over the stove, heat a non stick pan, garnish the raw kulcha with coriander leaves and then place your kulcha on the pan. Once you see some bubbles coming on the top it's an indication that your kulcha is done from the other side. Flip it over and let it cook from the second side. Once done, take it off from the heat.
If you like you can add butter to it, if not they will taste super yummy just like that too.

To make it in the oven, preheat the oven for 15 mins. Then Greece a tray and place your ready kulcha on it. Set the oven on broil for 10 mins at 500 and let the kulcha cook for approx. 10 mins, you can check after about 7 mins and if required flip it over.

Enjoy your Kulcha's just like that or with Chole. They also taste super yummy with our good old aalu mutter.

 

Balushahee

One such sweet that needs no Mawa or khoa, so much so that no advance preparation as such is needed. This can be your rescue dish for those sudden party's.

The Stuff you need:

Maida [All purpose flour] - 1.5 cup or 300 gms
Ghee - 1/2 cup or 150 Gms
Dahi [Curd / plain Yogurt] - 1/4 cup
Baking Soda - 1/4 tsp
Almonds / Pistachios - for decoration
Sugar - 1.5 cup
Ghee for Deep frying

Prepare the Dough:

Add baking soda & ghee to the Maida [All purpose flour], first mix all of this well then add the curd and mix well with your hand again. Remember we are still not kneading just mixing the dough.

now start adding water and kneed it like a soft puri dough. we do not need to kneed it to perfect soft dough, let it be a little coarse. Let the dough sit for about 15 - 20 mins, cover it well.

Chashni / Sugar syrup:

With 1.5 cup sugar take half the quantity of water - so about 3/4th cup water. Keep stirring it well, and keep checking the Chashni, we need this to be a 1 string Chashni.

Once that's done take it off the stove and let it cool

Now take your ghee in a deep frying dish let it heat. Meanwhile we can make our balushahee.

We don't the ghee super hot for this, this has to be just about ok hot, and it's best to fry them on medium high.

To make the balushahee make small balls of the dough - like that of the size of a golf ball. Press them a little bit and push in the center to make a small finger press mark.

Do not roll the ball too much to make soft edges, we will leave the balushahee a little rough around the edges.

Then start frying them, on medium high. It might take 10-15 mins for them to fry. Once you put them in the ghee, wait till they start floating atop of the ghee, once they come up then turn them to be fried from the other side.

Once they are golden brown you can take them out of the frying pan. When you finish frying all your balushahee's dip them all in the chashni that we prepared. Mix well, so all of them are soaking well in the sugar syrup. Let them stay in there for a good 20 mins.

Garnish them with finely chopped pistachios and almonds.

If you keep them in an air tight container - they can be used up to 3-4 weeks. No refrigeration is required.

 

Kalakand

One of the most delicious sweet I've ever had... and yet the simplest !!

Preparation Time : 5-10 minutesCooking Time : 10 minutesMakes 3/4 Kg
IngredientsMilkmaid : 1 tinPaneer : 1/2 kgElaichi : 3-4, powderedFull cream milk powder : 2 heaped tbspSilver leaf : 1
Method

1. Mash Paneer coarsely and add milk powder to it. Add Milkmaid and mix.
2. Heat the mixture in a thick bottomed pan. Cook on medium heat with constant stirring till the mixture becomes thick. (8 to 10 minutes)
3. Remove form fire and spread onto greased plate. Sprinkle Elaichi powder.
4. Cool and cut into squares.

 

Bhakarwadi

Bhakarwadi:

Ingredient Name	Quantity	Unit
Fennel Seeds	1	Teaspoons
Coriander Seeds	1	Teaspoons
Sesame Seeds	1	Teaspoons
Pepper Corns	1/2	Teaspoons
Cumin Seeds	1	Teaspoons
Chilly Powder	1 1/2	Tablespoons
Salt		To Taste
Turmeric	1	Pinch
Hing	1	Pinch
Whole Wheat Flour	1	Cup
Basen (chick Pea Flour)	2	Cup
Poppy Seeds	1	Teaspoons
Sugar	1/2	Teaspoons
Coconut	1	Teaspoons
Amchur Powder	1/2	Teaspoons
Oil For Deep Fry Directions Take a bowl add basen flour, wheat flour, oil, hing, turmeric, salt, chilly powder; crumble the mixture before adding water. Take basen mixture add water mix it like a stiff dough, rest it for 10 minutes. Take blender, in this add fennel seeds, cumin seeds, pepper corns, coriander seeds, sesame seeds, poppy seeds, sugar, hing, chilly powder, coconut, blend all together make a coarse powder, this powder take it into a bowl add salt, amchur powder, add some basen mixture, mix it well.  Roll the dough into thin sheet and spread the masala on top and roll the dough in to tight and seal the edg by applying water and rest it for 3 to 4 minutes, then cut them into roundels and deep fry them.

Daal Baati Churma

Now as the name suggest these are 3 things - daal, baati and Churma. However, they typically would need to be made together. One of the most popular Rajasthani dishes...

Daal:

Daal is made of the regular tur daal [yellow daal]. For combination with Baati, a little red lentil, or masoor daal is also added.

we need:

1 cup tur daal
1/2 cup masoor daal
1 tomato - chopped
1 onion - finely chopped
2-3 - cloves of garlic - finely chopped
2-3 green chillies
Oil - one tablespoon
Heeng [Asafetida] - one pinch
Mustard seeds - 1 tsp
8-10 - curry leaves
1/2 tsp Turmeric powder
salt to taste
coriander leaves to Garnish


soak the daals for about 15-20 mins in water, then boil it in pressure cooker to be a little more than done.

heat the oil in a pan, put heeng, then add the mustard seeds, curry leaves, once they start simmering, add the onions, & the garlic. let it cook till it turns light brown. Then add the tomatoes and chillies, let this all cook for 2-3 mins then add turmeric.

Finally add the boiled daals, to this masala. Add one and half cup of water to this followed by salt. let this boil for about 5-7 mins on medium low.

Garnish it with coriander leaves

Baati:

These are also know as the bombs of taste - cause you can't resist it and once you eat them it would be the most heavy meal you would have had ever...

1 Cup - sooji or semolina
3 Cups - wheat flour
1/2 tsp ajwain [bishop's weed]
1/2 tsp salt
2-3 Tsp Ghee [ clarified butter] for dough
1/2 Lbs - for dipping the baati
water to kneed

mix everything and kneed the dough - with minimum water possible, hard dough like you would make for poori's

once done break it into small ball -like the size of a golf ball

now to cook it, there are 2 ways:

Baafle - in this style you first boil these balls of dough for about 15-20 minutes and then put them in oven
regular baati - place them directly in oven

If you are making this in the Indian baati oven you can directly bake them, if you are using a cooking range oven, then baafle is safer, cause it will ensure you have it cooked well.

Choorma -

Take a 3-4 baked, ready to eat baati's. break them into pieces, as fine as you can with your hands. Then put these broken pieces into a grinder. For 4 baati's add a cup of sugar. Grind these 2 ingredients very well.
Now heat a pan, add 2 tablespoons of Ghee [clarified butter], pour this mixture and cook it for about 2-3 mins. Now add 100 grams of mawa to this. Keep cooking on medium low flame until all these ingredients have just mixed well.

Choorma is ready. If you like, for the sake of convenience of eating and serving you can make laddoo's of this mixture of let is be just like this.

In the traditional style of choorma, this mixture is served with more ghee on the top, if you like you can add dry fruits of your choice too.