Gatte ki Sabji

Time 40 min
Ingredients
For Gatte
Chickpeas flour / Besan – 1/2 cup
Turmeric powder - 1/4 tsp
Red chili powder - 1/4 tsp
Cumin coriander powder - 1/4 tsp

Carom seeds – 1/2 tsp
Salt as per taste
Curd – 2 tbsp or l1 tsp less
Oil -  1 tsp
For Gravy
Chopped onion 1 big size

Chopped tomato 1 medium size

Ginger garlic paste 1/2 tsp

Cumin coriander powder - 1/4 tsp

Red chili powder 1 tsp

Garam masala 1/4 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Sugar 1/4 tsp

Asafoetida a pinch

Oil 2 tbsp

Salt to taste

Method

For Gatte

Mix all ingredients except curd. Add little little cud and mix till batter becomes thick not like idli batter. Gatte mixture is more thicker than idli batter. Make roll and insert in boiled water. It should completely immerse in water. Boil it for 15-20 min. Switch off the flame. Allow it to cool. Take out gatte and cut into half inch pieces. Keep it aside. Do not throw water use it for gravy.

For Gravy

Mix curd with Cumin coriander powder, Red chili powder,  and Garam masala. Keep it aside.

Heat oil in pan, add cumin, mustard seeds and asafoetida. After mustard seeds pops out. Add onion and tomato saute till onion turns golden brown. Then add ginger garlic paste. Mix well. Saute for few min. Then add curd, sugar mix well. boil for 1-2 min then add water in which gatte is boiled. Then add salt cover with lid. Cook for 10 to 12 min. Serve hot with chapati or roti.

Khasta Kachori

Time 45 min
Ingredients
For The Dough (crust)
Maida 2 cups
Hot oil 1/4 cup
Salt 1/2 tsp
For The Filling
Yellow moong dal /split yellow gram 1/2 cup soaked for 3 hours
Cumin seeds 1 tsp
Asafoetida 1/4 tsp
Ginger-green chilli paste 1 tsp
Chilli powder 1 tsp
Garam masala 1 tsp  
Fennel Seeds / Sauf powder 1 tsp
Tamarind paste 1 tsp or more as per taste
Besan / bengal gram flour 2 tbsp
Oil 3 tbsp
Salt to taste

Method
For making dough 
Combine all the ingredients and knead into a semi-soft dough using enough water. Knead very well for 8-9 minutes. Keep it aside for 1/2 hour. Then divide the dough into 10 equal parts and keep covered under a wet muslin cloth.

For the filling
Drain the soaked moong dal. Heat the oil in a pan and add the cumin seeds and asafoetida.Then the seeds crackle, add the moong dal and sauté for a few seconds.
Add the ginger-green chilli paste, chilli powder, garam masala, tamarind paste, fennel seeds powder, gram flour and salt and stir for 10 to 12 minutes till the masalas as well as dal are cooked.
Allow it to cool and divide into 10 equal portions. Shape each portion into an even sized round and keep it aside.

Actual method
Roll out each portion of the dough into a 2 inch circle. Place one portion of the filling mixture in the centre of the rolled dough circle. Surround the filling mixture with the dough by slowly stretching it using fingers over the filling mixture. Seal the ends tightly and remove any excess dough. Roll each filled portion into a 2.5 inch circle taking care to ensure that the filling does not spill out. Gently press the centre of the kachori with your thumb. Repeat this process for the remaining dough and filling to make 9 more kachoris. Deep fry the kachoris in hot oil over a slow flame till golden brown on both sides. 
Serve with sweet chatney, green chutney, curd and shev.

 

Tip
It takes time to fry kachoris for good crust.

Besan Dhokla

Time 20 min
Ingredients
Chick pea flour / besan 1 cup
Water 1 cup

Finely grated ginger 1/4 tsp
Sugar 1 heaped tsp
Salt as per taste

Turmeric powder 1/4 tsp

Lemon/lime juice 1tbsp
Eno salt 1 tsp
For seasoning

1tbsp oil,

Mustard seeds 1/4 tsp

Cumin seeds1/4 tsp 

Pinch of asafoetida

Curry leaves 5-6

slit green chilies 2
chopped coriander leaves

Method

Mix chick pea flour, water, grated ginger, lemon/lime juice, salt, turmeric powder, sugar very well. Do not add entire water at once, add little spoon by spoon at a time and make the batter a little thinner than bhaji batter. Mix it well and make sure there are no lumps. Stir for about 8-10 min.

Keep water for steaming in a wide pan. After gets boiled then you add eno to the batter and continuously stir for 3-4 min in one direction. Then pour in greased thali and steam for 15 to 20 min till an inserted knife comes out clean, on high flame. Let it cool.

Heat oil in saute pan, add mustard seeds, cumin seeds, hing, curry leaves, green chilies and pour on cut dhoklas. Sprinkle coriander and serve with green and sweet chutney.

Tip

Take less 1 tbsp water. So the batter becomes perfect.