Sunday, March 11, 2018

Gatta Nu Shaak

Gatta nu shaak is made using a yogurt based gravy and dry masalas to create a mouth-watering dish. It is a traditional dish from the Indian state of Rajasthan. The gram flour gattas are steamed prior to being cooked. This entree will complement any meal. You may enjoy this dish with roti, batti or plain rice.

Preparation Time: 5 minutes
Cooking Time: 40 minutes
Servings: 4


For Gatta:
  • 1 1/2 cups gram flour
  • 1 1/2 teaspoon reds chilli powder
  • Pinch of asafoetida 
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon dhana-jeera powder
  • 1 teaspoon roasted and crushed dhana (coriander seeds)
  • 1/4 teaspoon roasted and crushed whole black pepper 
  • 2 1/2 teaspoons oil
  • 1 tablespoon fresh coriander leaves, chopped 
  • Salt to taste
For Gravy:
  • 1 1/2 cups yogurt
  • 2 tablespoons ghee or oil
  • 1 tablespoon red chili powder
  • 1 teaspoon dhanajeera powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon mustard seeds
  • 1 dry red chilli
  • 1/2 teaspoon cumin seeds
  • Pinch of asafoetida 
  • 1 tablespoon chopped mint leaves
  • 1 cup water
  • Salt to taste
  1. In a bowl, mix gram flour, red chili powder, turmeric powder, dhana-jeera powder, crushed coriander seeds, crushed black pepper, oil, asafoetida and salt. Mix well add a little water to make it into a dough. 
  2. Divide the "dough" into balls and roll out into thin rods similar to a long cylinder. Repeat for the remaining dough. 
  3. Place water to boil ( 6 to 7 cups) gently dip the ghattas and keep boiling. Cover pot half with lid. Boil it for 20 minutes, stirring once or twice in between. Add more water if required. 
  4. Remove gatta from pot and slice it into 1/4" thick pieces. Save the drain water for later use.
  5. Make a paste of masalas in 1/2 cup water.
  6. Heat the ghee or oil in a pan, add seeds, when they crackle , add hing and dry red chilli. add masala paste and stir for 2 to 3 minutes.. Add  yogurt and stir continuously till boil resumes and whiteness of curds is gone. 
  7. Add saved water (approximately 1 cup )) and bring back to boil. When boiling, add gatta and simmer on low for 10 minutes or till gravy is a little thick. Add 1 tablespoon chopped mint leaves ans simmer for one minutes. ( you can also use dry mint powder, instead of fresh mint )
  8. Garnish with fresh coriander leaves. 
  9. Serve hot with rotis, batti or rice. 

Sunday, February 25, 2018

Stuffed potato Bati

This stuffed version of bati is not that popular in the restaurants of Rajasthan, but it is made at home quite often. I only used potatoes in the bati for this recipe, but you may also use green peas. Gram flour with spices or paneer stuffing.  Since this is a stuffed bread, you don't really need any accomplishments with it. A dollop of ghee on top does a superb job. I have served this bati with daal to my friends. You may have this bati for breakfast and may also serve it with fresh yogurt, pickles or with hot tea any time of the day.

Preparation time: 30 minute
Cooking time: 40 minutes
Servings: 4

  • 2 cups of whole wheat flour
  • 2/3 cup of ghee plus additional for soaking at end
  • Salt to taste
For stuffing:
  • 2 potatoes, boiled and mashed
  • 1/4 cup green peas boiled and mashed (optional )
  • 1 green chili, chopped
  • 1 teaspoon red chili powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon dhanajeera powder (cumin-coriander powder)
  • 1/4 teaspoon dry mango powder
  • 1/2 teaspoon Garam masala
  • 1 tablespoon fresh green coriander leaves, chopped
  • Salt to taste
  1. Mix flour, ghee and salt. Rub the mixture until it resembles breadcrumbs. Add water and make a dough using approximately 3/4 cup of water.
  2. For the stuffing, mix potatoes (if you are using green peas, then add peas too), all the spices including coriander leaves and chopped green chili. Preheat the oven to 400 degrees. Divide the dough into eight portions and shape them into small balls.
  3. Stuff each ball with stuffing and roll them into balls again. Bake them in the preheated oven for about ten minutes. Lower the temperature to 375 degrees and continue to bake for another thirty to thirty five minutes .
  4. Take out of the oven, press the bati lightly and soak in a bowl of ghee for at least one hour. Remove from the bowl before serving with dal. (Check the recipe for moong ni photrawali dal on my blog.)

Saturday, January 13, 2018

Stuffed Potatoes snd Onions Shaak

Stuffed potatoes and onions shaak is a Gujrati dish made with potatoes, onions and common spices. The potatoes and onions are stuffed with a masalas comprised of besan (gram flour), coconut, sesame and other spices which are subsequently pressure cooked. You may enjoy this dish with roti or bhakri and kadhi. It even goes well with Bajra rotla (Recipe) too.

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings: 4

  • 8 small sized potatoes, peeled 
  • 4 small sized onions, peeled
  • 3 tablespoons oil
  • 1 teaspoon mustard/ rai seeds
  • 1 teaspoon jeera/ cumin seeds
  • 2 tablespoons coconut, grated 
  • 1 teaspoon turmeric powder
  • 3 teaspoons red chili powder
  • 2 1/2 tablespoons dhana jeera powder
  • Pinch hing/ asafoetida  
  • 1 teaspoon sesame seeds
  • 1 1/2 tablespoons besan/ gram flour
  • 2 tablespoons green coriander leaves, chopped 
  • Salt to taste
  1. In a bowl, combine all the ingredients - grated coconut, turmeric powder, red chili powder, dhana jeera powder, sesame seeds, besan and salt. Mix well and keep aside. 
  2. Slit the potatoes into 4 equal portions and the onions into 4 equal portions using a sharp knife. Do not cut through.
  3. Stuff each potato and onion slit with a little of the preparing filling. Keep the remaining filling aside.
  4. Next, in a pressure cooker, combine the stuffed potatoes and onions. Then, add 1/4 cup of water and mix gently. Pressure cook for 4 whistles.
  5. Allow the steam to escape before opening the lid. Keep aside as this process occurs. 
  6. Heat oil on a non stick pan. Then, add the mustard and cumin seeds. When they crackle, add hing and the cooked potatoes and onions. Add the remaining filling, 1/4 cup water and cook on medium flame for two to three minutes. 
  7. Garnish with fresh green coriander leaves. Serve hot.

Monday, January 1, 2018

Bajri Methi Na Vada/ Pearl Millet Vada

Bajri methi na vada is a simple and delicious snack recipe. It is made from a mix of bajra and wheat flours. I've previously made these vadas adding fenugreek/ methi leaves and also without methi leaves. Both are equally good! Bajra flour is healthier than wheat flour. Although they are deep fried, bajra na vadas are perfect for the monsoon season in India when light meals are in order. You may serve the vadas along with mint chutney and/or a steaming hot cup of masala chai. Enjoy this with your family or even serve it at a kitty or tea party with your friends. Enjoy!

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 4 to 6

  • 1 cup bajra flour
  • 1/4 cup whole wheat flour
  • 1 teaspoon red chili powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 3 green chilis finely chopped
  • 1 1/2 tablespoons sesame seeds
  • 1/4 teaspoon turmeric powder
  • 3/4 cup chopped fenugreek/ methi leaves
  • 1/4 cup sour yogurt  
  • 2 teaspoons sugar
  • 2 tablespoons oil (for flour)
  • Salt, to taste
  • Oil for frying 
  1. In a bowl, combine both types of flour. Then, add the chopped methi leaves and green chilis, red chili powder, coriander powder, cumin powder, turmeric powder, sesame seeds, salt, oil and yogurt.
  2. Mix well while adding a little water, as needed, to bring it together. Knead it into a stiff dough. At this stage, be careful not to add too much water. 
  3. Set the dough aside in the same mixing bowl and cover it. Let it rest for 15 minutes.
  4. Heat oil in a kadai for deep frying over a medium heat. While the kadai is warming up, divide the prepared dough in small marble sized portions.
  5. Take each ball and roll it between your palms to make it smooth. Then, flatten each ball out with your fingers. Make sure the edges are not cracked. Prepare the rest of the vadas .
  6. When the oil is hot enough, add the vadas one by one into the hot oil. Fry them in small batches. 
  7. Deep fry until golden and crispy on both sides. Transfer them to a plate lined with paper towel to absorb the excess oil. 
  8. Once they are cool, store in an air-tight container. Serve the vadas with chutney and/ or hot tea.

Saturday, December 16, 2017

Bajra Ni Puri

Bajra ni Puri is one of the more simpler recipes on my blog. It is very tasty and perfect as a snack with tea or coffee. You may have it in the morning, during brunch or afternoon tea time. It tastes really good with fried green chili as an accompaniment. I learned this recipe from one of my good friends (Parul Parekh). The puris are made with aromatic spices such as coriander and fennel seeds. Bajra Puri is a snack dish, but absolutely amazing in taste and healthy as it does not absorb much oil during the cooking process. You may eat them with any vegetables as well. Suggested additions to the puri dough may be fenugreek leaves, spinach leaves or any other leafy vegetables - this recipe does not consider them. Enjoy this recipe with some hot tea!

Preparation Time: 25 minutes
Cooking Time: 10 minutes
Servings: 4


2 cups bajra (millet) flour
1/2 cup whole wheat flour
Pinch of turmeric powder
Pinch of asafoetida/ hing
Salt to taste
2 tablespoons oil 
Oil to fry


2 teaspoons coriander seeds 
1 1/2 teaspoon fennel seeds
1 teaspoon black pepper


  1. Roast all the spices, on medium heat, in a pan. Then, grind them coarse and keep aside. 
  2. In a bowl, combine bajra flour, wheat flout, salt, turmeric powder, hing and oil. Knead to a soft dough consistency with the help of warm water, added as needed. 
  3. Keep the dough aside for 15 minutes. Knead again and then roll into small thick puries (circular shape). 
  4. Heat oil on a skillet and deep fry the puries until they are light golden brown.
  5. Serve with green fried chilis, pickle or garlic chutney. I enjoy Puri plain with hot tea.

Friday, December 1, 2017

Bombay Lilo Halwa (Corn Flour Halwa)

Bombay halwa is a jelly-like chewy dessert prepared from corn flour, sugar, ghee, dry nuts and food coloring. It is a popular easy-to-make sweet recipe typically prepared during Indian festivals. This sweet has a longer shelf life than other Indian sweets. Using the food coloring in this recipe is optional. It is typically added to make it look more attractive. The corn flour should be mixed with water without any lumps - even consistency. It should also be continuously stirred while gradually adding the corn flour mixture to sugar syrup. Do not compromise on adding GHEE to the corn flour halwa recipe - you won't regret it!

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 15 pieces

  • 1/2 cup corn flour/ corn starch
  • 1 1/2 cups water
  • 1 1/4 cups sugar
  • 1 cup water for sugar
  • 5 tablespoons ghee/ clarified butter
  • 1 teaspoon lemon juice
  • 2 tablespoons chopped pistachio (without skin)
  • 1/4 cup cashew nuts and almonds sliced in half (without skin) 
  • Few drops of orange color or color of your choice (optional)
  1. In a large mixing bowl, add the corn flour and 1 cup of water. Mix/ whisk well until no lumps remain.
  2. Add 1/2 cup of water and mix well. Then, keep aside. 
  3. In a large kadai or non stick pan, add the sugar and water. Allow the syrup to come to a boil. 
  4. Pour the corn flour mixture into the boiling syrup. Stir continuously on medium-low heat.
  5. Once the corn flour mixture starts to boil and thicken, immediately add a teaspoon of lemon juice.
  6. Keep stirring until the mixtures thickens completely. Then, add a tablespoon of ghee and mix continuously until all the ghee is absorbed.
  7. Add another tablespoon of ghee and continue to mix until the ghee turns glossy. The mixture will start turning transparent as it releases ghee along the sides. 
  8. Add food coloring, sliced cashews, pistachio and almonds. (Save some almond, pistachio and cashew for garnishing as well)
  9. Continue to mix until it starts to form as one big lump. Transfer to a tray and level the mixture. Sprinkle all saved nuts. Let it cool for an hour.
  10. Finally, cut to a desired shape and serve.
1. Keep stirring continuously. Otherwise, lumps will form in the halwa.
2. Do not over cook as they turn rubbery and chewy. Under cooking will make the halwa taste raw and sticky.
3. Add ghee in regular intervals. Do not add at once. 

Saturday, November 18, 2017

Methi Na Ladva/ Ladoo

Methi na ladva is a traditional recipe which is more of a medicine than a sweet. This is typically given to mothers after they deliver a baby. It is also used as a, "cure," for back or joint pains during winter months. These ladvas are generally better consumed during the winter season. Fenugreek seeds contain many minerals and vitamins, which are beneficial for bone health. I learned this specific recipe from my mother. I may make a good ladva, but I still can't beat my mother's homemade methi ladva. She is the best at it! As it is currently winter time, it's time to make methi na ladva! Enjoy and stay warm!

Preparations Time: 30 minutes
Cooking Time: 45 minutes
Servings: 20 ladvas

  • 2 cups wheat flour
  • 1 1/2 cups jaggery, finely shredded
  • 1/2 cup ghee (for jaggery)
  • 2 cups ghee (for flour)
  • 3/4 cup gund/ gum, finely ground
  • 3/4 cup shredded coconut (dry coconut; topravatki)
  • 3/4 cup almond, finely chopped
  • 2 tablespoons methi powder (Adjust methi powder according to your taste)
  • 4 tablespoons ginger powder
  • 3 tablespoons peepramul powder
  1. In a kadai, add ghee and wheat flour. Roast the flour until it gets fragrant.
  2. Add gund powder and stir. Make sure the gund crackles. 
  3. Next, add almond, coconut, ginger powder and peepramul powder. Mix well.
  4. Turn of the gas and leave the kadai aside. 
  5. Take another kadai and, on a medium heat, add ghee and jaggery together. Stir continuously, When the jaggery melts (no lumps), turn off the stove. 
  6. Add the melted jaggery into the flour mixture and mix well. Allow it to cool a little bit. Then, add methi powder and mix well.
  7. Shape the mixture into round ladoos using your hands. The size of a ladoo is approximately bigger than golf ball, but smaller than a tennis ball. 
  8. Allow it to cool and store in an air-tight container.