gatte

Rajasthani Gatte

* liberal use of garlic

make steamed gattas

1 cup besan
ajwain
green chillies chopped
cilantro chopped
turmeric
salt
red chilly
ginger garlic paste
1 tbsp oil
use less water and make rolls of it.

put these rolls in boiling water (don't take too much amount as you going to use it later) so they can completely drown in it
boil it by the time they get light and come up on the surface. drain out the water and cut in small bite size pieces when they are cold. don't throw water . keep it aside

for curry or seasoning

curd- add turmeric , salt to it and mix properly
2 tomatoes cubed

take mustard oil good amount let it be very hot. take off the fame. add asafetida, cumin seeds, garlic good amount , deghi mirch for good red color. now add cubed tomatoes. let them be pulpy. now add your gatte. mix properly. now add your curd. keep mixing. add water as needed or use the drained water of gatte. let them boil. till the time you feel its done and see a red layer of oil on top. garnish with cilantro. serve with white rice or roti.

DAhi BADA

1 cup urad daal
1/2 cup moong daal

soak overnight separately.
grind it separately and then mix it together.

* beat it as much as you can using hand blender or vastly using a big spoon.

Add pinch of asafetida to it and then deep fry in oil using a spoon.
When fried quickly add them to salted water (add salt to water in a pan ) so that through osmosis the oil is out and sat seeps into the Vadas.

garnish with beaten curd, tamarind chutney, salt, red pepper and roasted cumin powder.
optional : pomegranate seeds, cilantro leaves