Some Indian Food Recipe by our sasu ma

A lady of aged fifty spends a lot of time in cooking everyday she is our sasu mom who prepares lots of Delhi food and I am going to summarize all the recipe.She is very foody and has made  me foody and the recipe has been her strength.

Indian besan ke gatte ki sabji is a very famous dish from the land of rajasthan. Besan gatta curry is gramflour dumplings in curd cury. It is an integral part of the rajasthani thali.

How to make Rajasthani Besan Ke Gatte:

• To Make Gatta : In a bowl mix together besan, jeera, fennel seeds, salt, chilly powder, hing, coarsely crushed cloves and black peppercorns, baking soda and oil. Then add the curd and mix well.
• Next with the help of little water knead a stiff dough just like for rotis. Make sure to add water little by little so that the dough should not get extra soft.
• Now divide the dough into 6 - 7 parts. Roll each part into cylindrical tubes of 1/2 inch in diameter and 4 - 5 inches long.
• Boil 4 cups of water and place these rolls in it. Let it cook for 15 mins or till the rolls get cooked from inside.Cut a piece to check if they are cooked properly and evenly. Otherwise cook some more.
• Then turn off the flame and take out the rolls from the water and keep the water aside for the curry.
• Cut the rolls into 1 inch pieces.
• For the gravy : Make a fine paste of ginger, green chillies, onion and garlic. Whisk the curd smooth with a beater.
• In a kadai heat the pan and put jeera. When it begins to crackle add the onion paste prepared before.
• Fry the onion paste till light brown in color. Then add the chilli powder, turmeric powder, coriander powder and garam masala. Fry for another 2 mins.
• Now lower the flame and slowly add the whisked curd. Stir well and continue cooking till oil separates. Stir once in a while so that the mixture does not get burnt.
• Now add the gatta water separated earlier. Bring it to a boil and then add the cut gatte pieces. Let the curry simmer for 5 - 10 more minutes on low flame. Then add the fenugreek leaves.
• Transfer the curry to a serving dish and garnish with chopped coriander.
• Serve hot with batti or roti as you prefer. 

Rajma is one of the most loved Punjabi vegetarian curry and it goes best with boiled rice. It is a very popular weekend brunch idea. In this dish, red kidney beans are cooked with onions and tomatoes.

How To Make Punjabi Rajma:

• Wash and soak rajma overnight or for at least for 8 hours. (Kidney beans will get double in size after soaking).
• Pressure cook the soaked rajma in about 3 cups of water in pressure cooker until rajma is soft and tender. Reserve the stock it can be used later to the gravy.
• Heat oil in a pan, fry cinnamon stick, cloves and bay leaf for a minute. Then add chopped onions. Saute it till the onions turns to golden brown.
• Add ginger garlic paste. Fry till golden and cooked. Add chopped tomatoes, turmeric powder, cumin powder, garam masala powder and saute it till tomatoes become soft.
• Add boiled rajma to it with salt, butter and the rajma stock. In case you feel the gravy is less, you can add some water. Cover it and let it simmer it for 20-30 minutes. When the rajma gets nicely blended with the curry sprinkle some chopped coriander and move to a serving dish.
• Garnish it with few coriander leaves and serve with hot rice.

Punjabi kadhi chawal is an all-time favourite in Punjabi homes. This Indian yogurt curry with rice is prepared by putting fried fritters in yogurt based curry.

• method for making pakoras
• Take a mixing bowl; add gram flour along with chili powder, salt, baking soda, onions, green chili paste and coriander leaves.
• Add water little by little so that it can form a thick batter of dropping consistency.
• Heat oil in a kadai for deep frying, drop spoonful of the batter into it in small ball shapes. Keep turning them occasionally. Fry them until golden brown in color. Fry the pakoras in small batches. Drain them on a kitchen paper to remove out the excess oil.
• Method for making kadhi
• Take a big mixing bowl, whisk sour curd with gram flour and water. Make a smooth mixture without any lumps.
• Add red chili powder, turmeric and salt.
• Heat oil in a kadai, add cumin seeds, fenugreek seeds and asafetida. When cumin seeds start to crackle add green chili, ginger and garlic paste. Stir well and add the sour curd mixer with one hand while stirring constantly with the other hand. Do not stop stirring otherwise lumps will form. Now lower down the heat stirring constantly till it starts boiling. Let it simmer for 10 -15 minute on low heat or till the kadhi gets thickened.
• Now add the fried pakodas to the kadhi and before serving garnish it with the coriander leaves.
• Method for making rice
• Wash the rice properly and keep aside.
• Take a pan, add water to it. Let it boil.
• When water starts to boil, add rice and salt. Cook for 15 minute and then reduce the heat let it cook till the rice in completely soft.
• Switch off the heat and drain the starch water by pouring the rice and water over colander.
• Put rice in a bowl and keep it cover till serving time.
• Serve hot with Punjabi kadhi.

Sarson Ka Saag

Preparation:

• Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
• Chop ginger, garlic cloves and chillies.
• Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
• Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
• Add the ground saag and simmer the flame. Cook for few minutes.
• Add the maize flour, red chilli powder, sugar and stir well.
• Serve hot with paratha or makki ki roti. 

Mooli paratha
Mooli paratha is something which any punjabi can vouch for. The muli parathas smeared with butter and eaten with thick curd are a regular fare in Punjabi household.

Preparation:

• Sieve the wheat flour and salt. Add water little by little to knead a stiff dough. Cover with a wet muslin cloth and keep aside.
• Peel and grate the radish. Add little 1/2 tsp salt and keep aside for 15 mins. Then squeeze and drain out all the water.
• Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chillies, ajwain. Switch off the flame and then add corainder leaves and mix well. Allow it to cool.
• Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. Make a small ball. Roll again into a thick, round parantha.
• Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha.
• Serve the mooli paratha hot with curd and butter.
• Note: 1.It is important to ensure to squeeze out all the water from the grated radish.
  2. As a variation skip the sauteing and just add all the spices to raw mooli and make parathas.
  3. Prepare the mixture only when about to serve. Do not prepare it well in advance. Otherwise it will be difficult to roll out the paranthas.

 Dal Makhani

Dal Makhani is one of the most popular dal recipes in any restaurant menu. This dal is the identity of the Punjabi food. So here we are presenting a easy to make homemade dal makhani recipe.

• soak rajma in water overnight.
• Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal.
• Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.
• Now add ginger, green chilies and tomatoes and fry till tomatoes soften.
• Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.
• Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.
• Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
• Serve daal makhni hot. Goes well with laccha paratha, naan or rice.

I just noted down her short tips on cooking for this week and her tasty mood and careful details about recipe add a charm in designation and preparation of above mentioned food items ,they are so tasty and I  love the food made by her .We family enjoy a lot.