Rajastani Gatte / Chickpea noodles in spiced curd gravy

For this weeks bloghop i visited Neetu's blog "www.hobbychef.in " and liked her quick and authentic Rajastani Gatti and decided to prepare it . We all loved it.  

Recipe Source :  www.hobbychef.in

For Gatte
Besan /chickpea flour - 1/2 cup
Red chili Powder - 1/4 tsp
Coriander Powder - 1 1/2 tsp
Garam Masala Powder - 1/4 tsp
Dry Mango Powder - 1/4 tsp
Ajwain - 1/4 tsp (optional)
Water - 2 cups  and few tbsp to make dough
  1. Keep  two cups of water in a deep pan with half tsp salt to boil.
  2. Mix  together besan, ajwain, red chili, coriander, garam masala and  mango powder.
  3. Create a soft dough adding one tbsp water at a time  to the mixture .
  4. Fill the dough into the SEV/ MURUKU MACHINE  with THICK SEV MOULD.
  5. Drop the sev into the boiling water and cook till the noodles float to top.
  6. Skim the foam from the top and keep aside.
For Gravy

Curd - 1/4 cup
Red Chili Powder - 1/2 tsp
Coriander Powder -  2 tbsp
Garam Masala - 1/4 tsp
Hing - 1/4 tsp
Cumin Seeds - 1/4 tsp
Dry Mango Powder - 1/4 tsp
Chat Masala - 1/4 tsp
Oil - 1 tbsp
Salt to taste
  1. Mix curd , mango powder and chat masala and keep aside.
  2. Mix red chili , coriander , garam masala powders with one tbsp water and keep aside.
  3. Heat oil , add cumin seeds and hing.
  4. When cumin turns golden add the masala mixture and cook till oil seperates.
  5. Add the cooked gatte and water in which it was cooked  and simmer for a while.
  6. Add the curd mixture and mix well and remove from heat.
  7. Garnish with coriander leaves and serve with roti paratha.
I'm sending this entry to "Blog-Hop-Wednesdays" at tickling palates.

    Kerala Style Raw Banana & Potato Curry

    This curry is called mezhkuvaratti in malayam and can be done with any vegetable. Here i have used a combo of potato and raw banana. Its quick curry and goes well with rice and roti and perfect for lunch box.

    Potato  - 1 cup , peeled and cut  into 1/2 cubes 
    Raw Banana - 2 cups , peeled and cut  into 1/2 cubes
    Pearl Onions - 5 , peeled and sliced
    Whole red chili -  3 , broken
    Curry Leaves - a few
    Turmeric Powder - 1/2 tsp
    Red Chilli Powder - 3/4  tsp
    Mustard seeds - 1/4 tsp
    Oil - 1 tbsp
    Salt to taste
    1. Boil potato, banana, turmeric , salt and 1 cup water till fork tender.
    2. Drain and keep aside.
    3. Heat oil  and add mustard and let it pop.
    4. Add curry leaves and onion.
    5. When onion turns translucent add whole broken chili .
    6. After a few seconds add the  chili powder.
    7. Mix well and add cooked potato and banana.
    8. Mix well and cook for another few minutes and serve.
    Sending it to veggie/Fruit A Month –  RAW BANANA or PLANTAIN hosted at madscientistskitchen

    Peas masala sundal

    Sundal is one of my favorite south indian snack and when i saw this variation  at  VardhinisKitchen  i knew what i wanted to try for this blog hop. I have used frozen peas but vardhini's masala will make any thing like rehydrated  and cooked  peas , chickpeas, rajma , fava etc exrtra special.

    Recipe Source : VardhinisKitchen 

    Frozen or Fresh Peas - 2 cups ( OR Dry peas - 1 cup)
    Lemon Juice - 1 tbsp

    Masala :
    Oil - 1/2 tsp
    Coriander Seeds - 1 tsp
    Urad Dal - 1/2 tsp
    Channa Dal - 1/2 tsp
    Red Chili -2
    Dry Coconut  - 1 tbsp

    Tempering :
    Oil - 1 tsp
    Musard Seeds - 1/4 tsp
    Hing - 1/4 tsp
    Turmeric Powder - 1/4 tsp
    Curry Leaves - a few
    Red Chili - 2 
    Salt to taste
    1. Heat oil and add coriander seeds, chana dal , urad dal and red chili .
    2. Cook till the dals turns golden.
    3. Cool the mixture and add coconut and grind it well.
    4. Heat  a tsp of oil and  add mustard and let it pop.
    5. Add the curry leaves and  chili and mix well.
    6. Add the peas , salt and masala and mix well.
    7. Cook for a few more minutes and garnish it with lemon juice.
    PS : If using dry peas soak it overnight and cook till tender.

    I'm sending this entry to "Blog-Hop-Wednesdays" at tickling palates.

    Muringa Manga Thenga Aracha Curry - Kerala Special

    Thenga aracha curry is a Kerala home staple. Thenga aracha curry means vegetable cooked in coconut gravy . Today's recipe is raw mango and drumsticks cooked in coconut gravy. Any firm vegetable can be used. Drumsticks is my favorite which gives the curry a very unique flavor. You will use some kind of souring agent in this gravy .Traditionally it is tamarind ,mango ,nellipuli etc. Mordern recipes use tomato too as souring agent.Today i have used raw mango.

    Drumsticks /Muringa- 1 cup, chopped to 3 inch pieces
    Raw Mango/Manga - 1/4 of a very sour mango  , chopped
    Coconut - 1/4 cup , freshly grated
    Hot Green Chili - 2
    Curry leaves  - a spring
    Turmeric Powder - 1/4 tsp
    Cumin Seed - 1/4 tsp
    Salt to taste

    Mustard - 1/4 tsp
    Dry Chili - 2
    Pearl Onion - 4 , chopped finely
    Curry Leaves - a few
    Red Chili Powder - 1/4 tsp
    Coconut Oil - 2 tsp

    1. Take  drumstick , mango , curry leaves ,green chili , salt and one cup water in a saucepan.
    2. Cook till drumsticks are tender and keep aside.
    3. Grind coconut , turmeric , cumin , green chili and few curry leaves to a fine paste.
    4. Now add the paste to cooked drumstick and mango.
    5. And simmer on low for 3-4 minutes.
    6. In the mean time heat oil and add mustard seeds.
    7. When mustard starts popping add the dry chili, curry leaves, and onion .
    8. Cook till the onion turns golden add the chili powder .
    9. And pour over the simmering curry and remove from fire.
    10. Serve with rice and papadam.

    Bitter Gourd Curry - North Indian style

    For this blog hop i cooked from a wonderful blog santoshbangar.blogspot.com . I loved santoshji's  bittergourd recipe and thought of cooking it for the family today. I modified the original recipe a bit to my family's taste  but used the same masala's as santoshji has in her recipe.

    Recipe Source : santoshbangar.blogspot.com 

    Bitter Gourd - 2 , sliced thin into 3 inch long pieces  (about 2 cups)
    Onion - 1  , sliced thin  (about 1 cup)
    Coriander Powder - 3/4 tsp
    Chili Powder - 1/4 tsp
    Turmeric Powder - 1/4 tsp
    Dry Mango Powder - 1/4 tsp ( OR 2 tsp lemon juice)
    Garam Masala Powder - 1/4 tsp
    Fenugreek /Methi Seed - 1/4 tsp
    Salt to taste
    Oil - 1 tbsp

    1. Heat oil and add the methi seeds.
    2. Add coriander, chili,turmeric powder and cook for 30 seconds.
    3. Add sliced bitter gourd and salt .
    4. Cover and cook for about 5 minutes by mixing it now and then .
    5. By now  bitter gourd should be half done .
    6. Add the onion and cook till onion is  golden.
    7. Check if bitter gourd is tender too .
    8. Now add garam masala and mango powder and mix well.
    9. Serve with roti or paratha.

     PS : Peel bittergourd. Rub salt and leave for one hour. Wash and wipe dry and use it in the curry if you want to reduce the bitterness of Karela.

    I'm sending this entry to "Blog-Hop-Wednesdays" at tickling palates.