Govind Gatte
INGREDIENTS:
Rajasthani recipes
Besan - 1 cup
Red chilli pd
- 1/2 tsp
Turmeric pd -
1/4 tsp
Carom seeds -
1/4 tsp
Curd - 1 tbsp
Oil - 2 tsp
Mawa/ Khoya -
1/4 cup (grated)
Green chillies
- 2 (chopped)
Coriander
leaves - 1 tbsp (chopped)
Cashews - 2-3
(chopped)
Raisins - 2 -3
Salt to taste
For gravy
Mawa/ khoya -
1/4 cup (grated)
Curd - 1/2 cup
Red chilli
powder - 1/2 tsp
Turmeric
powder - 1/4 tsp
Cumin seeds -
1/2 tsp
Cumin powder -
1/2 tsp
Coriander
powder - 1 tsp
Besan - 2 tbsp
Oil - 2 tbsp
Coriander
leaves-For garnish
Curry leaves -
1 sprig
Salt to taste
INSTRUCTIONS:
- In a bowl add besan, curd, red chilli powder, turmeric, salt, carom seeds, oil and mix them well.
- For filling mix mawa, green chillies, salt, cashews, raisins, coriander leaves and keep it aside.
- Add little water and make it a firm dough.
- Divide the dough to equal balls, take a ball and make a disc.
- Divide the filling to equal parts, take a part and make a ball. Keep it on the disc and cover from all side.
- Roll to a ball again and keep it on a plate. Do the same for rest of the dough and filling.
- In a sauce pan boil enough water. After they boil drop the prepared gattas in the water.
- Cook them well for 10-15 mins till you prick a tooth pick it should come out clean.
- Strain the gattas and restore the water to use in the gravy.
- In a sauce pan heat oil add cumin seeds.
- After they splutter add curry leaves, besan, mawa and saute them well till the raw smell goes off.
- Add Red chilli powder, cumin powder, turmeric, coriander powder, salt and the restore water or plain water.
- After they boil add the gattas and cook them well for few minutes.
- Beat the curd well and keep it ready.
- Simmer the flame and then add the curd, Mix them well and cook the gravy for few minutes till the oil float on the gravy.
Source: http://www.desifiesta.com/
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