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

bhatura

bhatura

maida 2 1/2 cup
baking soda 1 tsp
baking powder 1 tsp
salt
sugar 2tsp
curd 1 cup

mix properly and oil your hands and make it even dough

Amristsari pindi chana

https://www.youtube.com/watch?v=-AMtXvRkuvM

Ingredients

Soaked boiled 1 cup chole in tea leaves, cinnamon stick, black cardamom and soda

sieve water out

now add these dry  masalas

chole masala 2 tbsp
red chilly 1tsp
coriander powder 1 tbsp
cumin powder 1 tsp
mango powder 1 tsp
garam masala 1/4 tsp
salt
mix properly. now add julienne ginger and green chillies and diced tomatoes
warm 4 tbsp ghee on high flame . add jeera to it quickly and add to the chole. and mix them for 2-3 min properly on medium flame.

Carrot Cake

2 cup maida or 1 maida and 1 wheat
4 eggs
1 1/4 cup oil
2 tsp baking powder
2 tsp baking soda
3 tsp cinnamon powder
2 cups white sugar
3 cup grated carrot
2 tsp vanilla essence
1 cup chopped walnut
Bake at 325 F

Vegetarian tacos

wBeans 1/2 container

Corns 1/2 container

Red and yellow bell pepper 1 medium sized each

1/2 red onion

Cherry tomatoes diced in 4 parts

1 green chilly

2-3 cloves of garlic

Salt

Cumin powder 2 tbsp

Olive oil 2 tbsp

Mix everything in a bowl and sauté and leave them for 15-20 min 

Roast in oven at 300 for 30 min and then turn to 400 for 10 more min 

Put in the refrigerator when gets down at room temperature

Take a taco and layer it as follows

Mixture

Grated Cheese

Lettuce

Guacamole

Hot salsa from la Victoria

Sour cream from daisy 

Achari paneer

Achari Paneer

Masala

• 1 tsp fennel seeds/saunf
• 1 tsp cumin seeds/jeera
• 1 tsp mustard seeds/rai or sarson
• ½ tsp nigella seeds/kalonji
• ¼ tsp fenugreek seeds/methi dana

other ingredients:

• 200 to 250 grams paneer, choppped in cubes or squares
• 1 cup fresh whole milk curd, 240 grams
• 1.5 tsp ginger-green chili paste or ½ inch ginger + 1 or 2 green chilies
• 2 dry red chilies
• a generous pinch of asafoetida/hing
• 1 medium tomato, chopped about ⅓ cup tightly packed chopped tomatoes, 75 to 80 grams of tomatoes
• 10 to 12 cashews or 2 tbsp cashews or 2 tbsp cashew powder
• ¼ tsp turmeric powder
• ½ tsp red chili powder
• ½ tsp coriander powder
• ¼ tsp cumin powder (optional)
• 1 or 2 tsp of mango pickle masala (optional)
• 1 to 1.5 tbsp besan
• ½ tsp kasuri methi/dry fenugreek leaves
• 3 tbsp low fat cream
• 2 tbsp rice bran oil or sunflower oil or mustard oil or ghee
• 1 tbsp chopped coriander leaves
• 1 tsp chopped mint leaves
• salt as required

Roast the masala and keep it aside

Add besan to the curd and make a good paste by stirring a lot. 

You can skip the cream garnishing part