Besan/Gatte ki Sabji  

Gatte ki Subzi is one of the popular Norh indian dish. Dumplings made of chickpea flour (besan/gram flour) are cooked in a flavorful and tangy yogurt gravy. Enjoy this Gatte ki Sabji recipe with rice or with chapati – either way, it makes for a hearty, homey meal. You won’t regret making this curry dish.

  

Ingredients:

For the Koftas 

 2 cup Besan

 1/2 tsp Black pepper powder.

 1/2 tsp Turmeric powder.

 1/4 tsp Red chilly powder

 4 tsp Curd

 1/2 tsp Cumin powder

 1/4  Baking powder

 2 tsp Butter or Oil

 Salt to taste

For the Gravy

1 Onion (big, finely chopped)

1 Tomato (finely chopped)

1 tbsp Ginger-garlic paste

1/4 tsp Red chilly powder

1/2 tsp Turmeric powder

1/2 Coriander powder

1/2 tsp Cumin powder

1/2 tsp  Garam masala

1 tsp Cumin seeds

4 Red dry chilli.

2 Bay leaves

2 tbsp Oil

Salt to taste

Method

To Prepare the koftas :

• Mix all the ingredients of koftas with water and make a semi thick paste , it should not be either more soft or more hard.
• Make cylindrical shape out of the paste.
• In boiling water, start pouring in koftas.
• Let it boil for 5-7 minutes and then let it cool and separate them from the water. Do not throw the water .
• Now cut the cylindrical shapes into small koftas with the help of a knife.

The Gravy:

• Heat the oil in a Karahi and add cumin seeds, red chilly and bay leaves.
•  Fry onions till light brown .
• Add ginger garlic and tomato paste.
• Fry till you see oil coming out of the paste.
• Season with salt and all masalas( red chilly powder, turmeric powder, coriander powder, cumin powder)
• Stir it well and cover and let it get cooked for 3 - 4 minutes
• Now add  the besan koftas and fry  for a while (Can also try dry sabzi until here , without adding water).
• Now add the earlier boiled water of the koftas.
• Add corn flour  .
• Let simmer till the gravy gets 2-3 boils.
• Add curd.
•  Could add more water if thinner consistency of gravy is required
• Garnish with chopped corriander.

Serve hot with chappatis or rice.

POHA RECIPE 

Poha is a light and nutritious recipe. It can be eaten in breakfast or evening snacks.  

 

AUTHOR: Mintu 
RECIPE TYPE: breakfast, snacks 
CUISINE: Maharashtrian   
PREP TIME:  15 mins  
COOK TIME:15 mins  
TOTAL TIME:  30 mins    
SERVES: 2-3
INGREDIENTS (measuring cup used, 1 cup = 250 ml)  1.5 cups poha - red or white beaten rice or flattened rice 1 large onion, finely chopped, ¼ tsp turmeric powder, 1 tsp mustard seeds, 3 or 3.5 tbsp peanuts,  one medium sized  potato chopped in rectangular shapes. 10-12 curry leaves, 3 green chilli chopped vertically. finally chopped coriander leaves and two table spoon lemon juice.1 tsp salt or as per the taste,1 or 1.5 tbsp oil.

INSTRUCTIONS :
1. Rinse the poha in water till they soften. they should loose their crunchiness and when you break them between your finger, they should easily get crushed or mashed.
2.Now add salt and turmeric powder to the poha and gently mix.
3. Dry roast the peanuts in a pan till they become crunchy.
4. Heat oil in the same pan.
5. Crackle the mustard seeds first. then add chopped potato , let the potato get fried .
6.Add onions and saute them till they become translucent.
7. Add curry leaves and green chilies. saute for half a minute.
8. Add the roasted peanuts and stir. add the poha and stir. cover and steam the poha for 2-3 minutes on a low flame. when cooking check after 1 or 1.5 minutes and give a stir again.
9. Add some butter and stir well , sprinkle some water and stir to keep the poha soft.
10. Switch off the fire and add chopped  coriander leaves , stir it well and  let the poha remain covered for 1-2 minutes. remove the lid and sprinkle some lemon juice,  give a gentle stir and serve poha with hot tea or coffee..