Serve 4
Besan - 2 cups
Whole Coriander - 2 tsp
Chilli Powder - 3 tsp
Tumeric Powder - 1 tsp
Salt to Taste
Water - to make dough
Oil - 4 tsp
For Gravy
Curd - 1/2 cup
Chilli Powder - 1 spoon
Tumeric - 1/2 spoon
Salt to Taste
Tomato 2(puree with little ginger garlic fresh)
Asafoetida - a pinch
Coriander Powder - 1 spoon
Cumin Seeds - 1/2 spoon
Method
For Gatta:
Take a bowl and mix all the ingredients for gatta with enough water to make it to soft dough.
Divide into equal balls and roll then to cylindrical shapes of 1 inch. Cook the gatta in the
boiling water for 20 mins. Allow to cool and fry it in oil till light golden brown. Set aside.
For Gravy:
heat oil
add jeera
add all the masala and sim it
at tomato puree
cook till it leaves oil
off the flame and add curd
on the flame and add water
sim for 2 min.
add gatte and let it simmer for 25-30 min.
http://www.sanjeevkapoor.com/Recipe/Thikri-Ki-Dal.html
Ingredients
Split red lentil (masoor dal) 1 cup
Salt to taste
Red chilli powder 1/2 tablespoons
Turmeric powder 1/4 tablespoons
Ghee 3 tablespoons
Onion 1 large Fresh
coriander leaves 2 tablespoons
Green chillies broken into 2 4
Lemon juice 2 tablespoons
Garlic 8-10 cloves
Curry leaves 10-15
Red chillies 2-3
Cumin seeds 1 teaspoon
Fenugreek seeds (methi dana) 1/4
Earthenware bowls (kulhad) broken 2 three to
Method
Wash dal and boil in 2 cups of water adding salt and turmeric powder.
When half cooked, add 1tbsp of ghee. When lentils are cooked, mash and keep aside. Peel, wash and finely slice onion.
Clean, wash and coarsely chop coriander leaves. Remove stems, wash and break green chillies into large pieces.
Peel, wash and finely chop garlic. Wash curry leaves and pat them dry. Remove stems of red chillies. Heat the cooked lentils.
Separately heat two to three tablespoons of ghee and fry the onion till golden brown. Add to the lentils. Add green chillies
and coriander leaves and cook for five minutes over low heat.
For baghar, heat three tablespoons of ghee. Add cumin seeds, whole red chillies, garlic, fenugreek seeds and curry leaves.
When the chillies darken, pour the baghar over the lentils and cover immediately.
Wash the pieces of earthen pot. Heat on burning charcoal or gas till red. Put them in the lentils as a second baghar and cover
immediately. Add lemon juice before serving -
Ingredients
Boil 1 cup rice (basmati)
Ghee 2 tbsp
Jeera 1tbsp
Garam masala 1/2 tsp
salt
Method
In a pan add oil and as it heats up add jeera
add rice , salt and garam masala.
Give it a nice stir and serve.
Ingredients
Curd 2cups(whisked)
Onion finely choppes 1/2
Cucumber finely choppes 1/2
Boondi 1/4 cup
Jeera roasted 1 tsp
salt
mix all together and serve chilled.
Gatte ki sabzi
Ingredients:Besan - 2 cups
Whole Coriander - 2 tsp
Chilli Powder - 3 tsp
Tumeric Powder - 1 tsp
Salt to Taste
Water - to make dough
Oil - 4 tsp
For Gravy
Curd - 1/2 cup
Chilli Powder - 1 spoon
Tumeric - 1/2 spoon
Salt to Taste
Tomato 2(puree with little ginger garlic fresh)
Asafoetida - a pinch
Coriander Powder - 1 spoon
Cumin Seeds - 1/2 spoon
Method
For Gatta:
Take a bowl and mix all the ingredients for gatta with enough water to make it to soft dough.
Divide into equal balls and roll then to cylindrical shapes of 1 inch. Cook the gatta in the
boiling water for 20 mins. Allow to cool and fry it in oil till light golden brown. Set aside.
For Gravy:
heat oil
add jeera
add all the masala and sim it
at tomato puree
cook till it leaves oil
off the flame and add curd
on the flame and add water
sim for 2 min.
add gatte and let it simmer for 25-30 min.
Thikri Ki Dal
http://www.sanjeevkapoor.com/Recipe/Thikri-Ki-Dal.html
Ingredients
Split red lentil (masoor dal) 1 cup
Salt to taste
Red chilli powder 1/2 tablespoons
Turmeric powder 1/4 tablespoons
Ghee 3 tablespoons
Onion 1 large Fresh
coriander leaves 2 tablespoons
Green chillies broken into 2 4
Lemon juice 2 tablespoons
Garlic 8-10 cloves
Curry leaves 10-15
Red chillies 2-3
Cumin seeds 1 teaspoon
Fenugreek seeds (methi dana) 1/4
Earthenware bowls (kulhad) broken 2 three to
Method
Wash dal and boil in 2 cups of water adding salt and turmeric powder.
When half cooked, add 1tbsp of ghee. When lentils are cooked, mash and keep aside. Peel, wash and finely slice onion.
Clean, wash and coarsely chop coriander leaves. Remove stems, wash and break green chillies into large pieces.
Peel, wash and finely chop garlic. Wash curry leaves and pat them dry. Remove stems of red chillies. Heat the cooked lentils.
Separately heat two to three tablespoons of ghee and fry the onion till golden brown. Add to the lentils. Add green chillies
and coriander leaves and cook for five minutes over low heat.
For baghar, heat three tablespoons of ghee. Add cumin seeds, whole red chillies, garlic, fenugreek seeds and curry leaves.
When the chillies darken, pour the baghar over the lentils and cover immediately.
Wash the pieces of earthen pot. Heat on burning charcoal or gas till red. Put them in the lentils as a second baghar and cover
immediately. Add lemon juice before serving -
Palak wali missi roti
Ingredients
Spinach puree 1/4 cup
Besan 1/2 cups
Atta(whole wheat flour) 1 1/2 cups
Onion 1 small chopped finely
Green chillies finely chopped1 teaspoon
Salt
ajwain (carom seeds) 1tsp
hing a pinch
kasoori methi 1 tsp
ghee 1tsp + for basting
Method
mix all and form a dough .
keep aside for 1/2 hour.
divide dought in 6-8 balls .
make round roties.
Serve hot
Note
u can make in tandoor or oven or gas
I made on mitti ka tawa.
Jeera Rice
Ingredients
Boil 1 cup rice (basmati)
Ghee 2 tbsp
Jeera 1tbsp
Garam masala 1/2 tsp
salt
Method
In a pan add oil and as it heats up add jeera
add rice , salt and garam masala.
Give it a nice stir and serve.
Mix veg raita
Ingredients
Curd 2cups(whisked)
Onion finely choppes 1/2
Cucumber finely choppes 1/2
Boondi 1/4 cup
Jeera roasted 1 tsp
salt
mix all together and serve chilled.
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