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Recipe of Gatte ki Subzi

June 16, 2017

Gram flour dumplings flavoured with dry spices, steamed and then dunked into a yoghurt based curry is a traditional Rajasthani speciality. Enjoy this dish either with puris or steamed rice.
Preparation Time: 20 mins.
Cooking Time: 25 mins.
Total Time: 45 mins
Serves 4 (4 serving )

Ingredients

For the gattas
3/4 cup besan (Bengal gram flour)
1 tsp chilli powder
1 tsp fennel seeds (saunf)
1/8 tsp carom seeds (ajwain)
1 tbsp curds (dahi)
2 tbsp oil
salt to taste

For the kadhi
2 cups curds (dahi), beaten
1 tbsp besan (Bengal gram flour)
4 to 6 curry leaves (kadi patta)
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp fennel seeds (saunf)
1/4 tsp asafoetida (hing)
1 bayleaf (tejpatta)
1 clove (laung / lavang)
25 mm (1″) piece of cinnamon (dalchini)
1 cardamom (elaichi)
1/4 tsp turmeric powder (haldi)
2 tsp chilli powder
2 tsp coriander (dhania) powder
2 tbsp oil
salt to taste

For the garnish
2 tbsp chopped coriander (dhania)




Method

For the gattas
Combine all the ingredients for the gattas. Knead into a firm dough using 1 to 2 tablespoons of water.
Divide the mixture into 8 equal portions and shape each portion into a 75 mm. (3″) long cylindrical roll.
Boil plenty of water in a pan and cook the gattas in boiling water for 7 to 8 minutes till they float on top. Drain and keep aside.
Cut the gattas into 12 mm. (½”) long pieces. Keep aside.

For the kadhi
Combine the beaten curds, gram flour, ½ cup of water and curry leaves and mix well so that no lumps remain.
Heat the oil in a pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida, bay leaf, clove, cinnamon and cardamom.
When the seeds crackle, add the turmeric powder, chilli powder and coriander powder and sauté for a few seconds.
Add the curd mixture, 1 cup of water and salt and bring to a boil while stirring continuously, so that the kadhi does not split. Simmer for about 10 minutes and keep aside.

How to proceed
Add the prepared gattas to the kadhi and bring to a boil.
Serve hot, garnish with the coriander.

Nutrient values per serving
Energy : 385 cal
Protein : 11.6 g
Carbohydrates : 25.8 g
Fiber : 5.3 g
Fat : 23.7 g
Cholesterol : 0 mg
Vitamin A : 345.5 mcg
Vitamin B1 : 0.2 mg
Vitamin B2 : 0.2 mg
Vitamin B3 : 0.9 mg
Vitamin C : 1.4 mg
Folic Acid : 56.7 mcg
Calcium : 237.2 mg
Iron : 2 mg
Magnesium : 0 mg
Phosphorus : 0 mg
Sodium : 45 mg
Potassium : 341.8 mg
Zinc : 0.6 mg

VIA : tarladalal

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