To: Padmaja from "Spicy Andhra" blog, who is hosting RCI event this month - Rajasthani Cuisine.
GATTE KI SABJI
INGREDIENTS
Besan, Coriander powder, Ghee, yogurt, Salt, Oil, Red chilly powder, pinch of Haldar
METHOD
Mix besan while adding salt, red chili powder, coriander powder and ghee.
Make a stiff dough.
Make 5-6 thin and long strips of the dough.
Put these strips in boiling water and cook for 5 minutes.
Cut these strings or "gattas" into small pieces.
To the yogurt add salt, red chili powder, coriander powder and haldi.
Mix well.
Add the gatta pieces.
Do vaghar of oil, jeera and hing. Add the vaghar to the yogurt mixture.
Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
Simmer the flame and cook for another 5-7 minutes.
At the end, do another vaghar with only red chili powder.
A complete meal would be this sabzi, pakora kadhi, or any thick kadhi, with roti. This is one of the items cooked during Jain Paryushan - when no green vegetables are eaten.
Bhindi
Ingredients:
onion seeds (kalonji), salt, red chili powder, bhindi or okra, besan, cumin powder, green chilies, coriander powder, fennel seeds or saunf or variyali, amchur powder, oil, garam masala powder, turmeric powder, cumin seeds
Preparation:
Wash and wipe bhindi, snip off the two ends and slit on one side.
Mix everything - bengal gram flour, fennel seeds and all other dry masalas except cumin and onion seeds. Mix in a tblsp of oil and salt and mix well.
Stuff this masala into the bhindi.
Heat up oil and mix in the remaining fennel seeds, cumin seeds, green chillies and onion seeds, fry for a minute - like vaghar.
Mix in bhindi and saute for 5 minutes, cover and frequently keep on stirring till they are cooked ~ about 15-20 minutes.
Uncover and stir till bhindi is crisp.
Serve hot. This tastes good, but drinks a lot of oil.
Moong Dal Ka Halva or mag ni dal no sheero
Ingredients:
Moong Dal, Ghee, Sugar ( 1 Moong dal : 1 Sugar : 2 Ghee)
Water, Badam, Pista, golden raisins
Preparation:
grind the moong dal to a coarse powder. Heat ghee in a pan and put the moong dal in it.
Saute on low flame till it turns golden brown and leaves a distinct aroma. Remove from the flame and set aside.
Heat water in a pan, add sugar and boil the mixture till sugar melts.
Put the moong dal mixture in this sugar syrup and cook on a low flame till the dal and sugar blends well.
Remove moong dal ka halwa from the flame and decorate it with chopped badam, pista and golden raisins.
Missi Roti
Ingredients:
Wheat flour, Red chili powder, Besan, Dhaniya Powder, Ghee, Jeera, Salt, Ajmo
Preparation:
Mix the wheat flour and besan together. Add oil and all the ingredients.
Mix well. Make a stiff dough. Roll into small and thick rotis and roast.
Brush missi roti slightly with melted ghee. Serve hot. Can be served with gatte ki sabzi.
