SHAHI GATTE

Ingredients:
200 gms Besan
1 tsp Dhaniya powder
2 tbsp Ghee
250 gms Curd
Salt
2 tsp Oil
1 tsp Red chilly powder
1 pinch Haldi

method:
 Mix besan while adding salt, 1/2 tsp red chilly powder, 1/2 tsp dhaniya 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 min.
Cut these gattas into small pieces and keep aside.
Strain the curd through a strainer.
Add salt, 1/2 tsp red chilly powder, 1/2 tsp dhaniya powder and haldi to the curd. Mix well.
Add the gatta pieces. Heat oil in a kadahi.
Put the tadka of jeera and add the curd mixture.
Cook it for 5-10 min , stirring continuously till it comes to a boil.
Simmer the flame and cook for another 5 min.Turn off the gas.
Serve shahi gatta curry with roti .

note:
 instead of curd , i used chaka( hung curd).
so it came out as a dry subzi. tastes good with rice.

GATTE KI SUBZI

ingredients:
FOR GATTE:
1 cup Besan / gram flour
1 tsp Kasuri Methi or 2 tsp chopped mint
1/2 sp chilli powder
saunf - 1tsp
gram masala - 1/2 tsp (potional)
salt
little Turmeric powder / haldi
2 sp curd
grated ginger -1/2 tsp
ajwain -1tsp ( optional)
oil for frying

mtd:
mix all the above, into a hard dough
roll the dough to a cyclindrical shaped gatte.( like snake)
In a wide pan , add 3 cups water.
When the water starts boiling , put the gatte inside & cook for 15 min .
cut a small piece to check whether it is cooked or not.
remove the gatte and let it to cool.( can use the water in kadi )
then cut them into 1/2" inch pieces.
deep fry these gatte pieces till light brown & keep aside.

Ingredients for kadi:
1. 1 tsp bengal gram flour / besan
2. 2 cups yoghurt/ curd, preferably little sour
3. 1 cup water
4. 1 onion - grated ( or turn slightly in a mixy)5. red chilly -1
6. 1 tsp sugar or to taste
7. 1 tsp cumin seeds/ jeera
8. 1tsp mustard /rai
9. methi seeds - 1/2 tsp
1/4 tsp of asafoetida/ hing and turmeric powder/ haldi
10. 1/2 red chilli powder
11. curry leaves /kadi patta( bay leaf , cloves, dalchini/ pattai) - can b add while tempering
12. salt to taste
13. 1 tsp garam masala powder

method:
Mix the yoghurt, gram flour and water in a vessel beating well so that no lumps are formed.
Add haldi, hing, chilly powder, sugar, garam masala and salt.
mix well & Keep on low flame for 5 minutes or till the mixture comes to a boil.
add the gatte & cook for 2 min.
For the tempering, heat oil in a pan . Add the mustard seeds , cumin seeds, dalchini , meethi seeds & curry leaves.
Let them crackle. Now, add the grated onion, and fry for few seconds.
Add the tempering to the gram flour gravy and cook for 1 min& remove .
serve with roti .

ONION KACHORI

These kachoris are popular throughout Rajasthan. these crisp, flaky deep fried kachoris stuffed with seasoned onion are perfect for an afternoon snack on a rainy day. they are eaten with a sweet and spicy imli chutney.

For the dough (crust)
1 cup maida
1 - 2 tbsp melted ghee
salt
Combine all the ingredients in a bowl and knead into semi soft dough using water as required.

For the onion filling
 2 onions, finely chopped
1 tsp nigella seeds /kalonji
2 tsp saunf
3 green chillies, finely chopped
2 tbsp Bengal gram flour /besan
2 tsp dhaniya powder
chilly powder
1 tsp garam masala
2 tbsp chopped coriander
2-3 tsp oil
salt to taste

Heat the oil in a pan. Add kalonji, saunf, green chillies ,onions and sauté till the onions turn light brown in color.
Add besan , dhaniya powder, chilli powder, garam masala , salt and sauté for 2 - 3 min.
Remove from flame and add the chopped coriander and mix well.
Allow the mixture to cool completely.

method:
Roll out each portion of the dough into a small circle.
Place the onion filling in the centre of the dough circle.
Surround the filling with the dough by slowly stretching it over the filling.
cover all the sides and remove any excess dough.
Gently press the centre of the kachori with your hand.
ensure that the filling does not spill out.
Repeat with the remaining dough and filling to make more kachoris.
Deep fry the kachoris in hot oil over a slow flame till golden brown.
The kachoris should puff up like puris.
It will take time to fry as the crust is thick .
Serve hot with imli chutney or ketchup.