Friday, 8 July 2011

Gatte ki kadi...

This is one of my fav. Recipe....The taste is soooooo ...yummmmmm..... I dont have words to describe how delicious it tastes!!! So friends here it is...:)



For the gatte:
1 cup besan
 1 tsp jeera  & ajwain
salt to taste
1 tsp oil
 water to make dough

(Combine the above ingredients & make a smooth dough. The dough should not be too soft and not too hard  It should be like roti dough)

For the kadi:
1 ½ cup thick sour Yoghurt
¾ cup Gram flour (besan)
1 tsp Ginger grated
2 whole Red Chilies
Curry Leaves
½ tsp.each  Mustard seeds / cumin seeds
½  tsp. haldi
1 pinch hing
½ tsp. Coriander leaves finely chopped

How to make the gatta:
 From the above dough make cylindrical pipe like shapes of 10 cm length and 1.5cm thickness. Add water in a pan & let it boil.Put the cylinders in the boiling water and let it boil for 10-15 minutes. Drainthe water and cool the gattas.
Cut the gattas  into 3to 4 cm pieces. Deep fry the pieces in ghee or oil.Keep aside.
How to make the Kadi:
Blend the curd, besan, ginger, salt & make a fine paste.
In a kadhai heat 2 tsp oil and add the mustard / cumin seeds and allow to splutter. Add curry leaves, red chillies, hing, & haldi.
Sauté for a minute.Add the blended curd & stir continuously . Then add 1cup of water .Let it boil & stir continuously so that it doesn’t stick to the bottom.Simmer for 10-15 minutes .The indication to stop cooking is when the kadhi is boiling.The consistency should be rather light. Add the gattas to the kadi & Let the gattes  soak up more and more water as they sit in the kadi. switch off the flame & garnish with chopped coriander leaves.
 This kadi can be had with plain rice or tandoori roti.

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