Tuesday, 21 June 2016

Besan ke katali ki sabji....

Besan ke katali ki  sabji is good option to make, When there is no green vegetable in your kitchen then . Besan ki sabji is just like Gatte ki sabji. Gatte ki sabji is very popular recipe of Rajasthan and this recipe is known as pitod ki sabji in Rajsthan. This is  very famous  in UP and Bihar. We can make in many different ways. Today I will share this dish of Besan with you. Hope you will like it.
Preparation Time-15 min.
Cooking time 30 min.
Serve- 4 person
Besan Ki Katli ki sabji


For Besan Burfi (katli)-

1.     Besan ( gram flour ) – 2 cup
2.     Salt- to taste
3.     Turmeric- 1 tspn
4.     paste of green chili, garlic and ginger
5.     Oil for fry

For gravy-
2 chopped Tomato
1 chopped onion
1 tspn Chilli Powder
½  Tumeric
Salt to Taste
1 tbspn  Coriander Powder
½  tspn methi dana  (fengruic Seeds)
1 tbspn ginger-garlic and green chilli paste
1 ½  tbspn paste  of yellow mustard seed

  Method For Katli (burfi)-

Take a bowl and mix all the ingredients (except the oil) for burfi with enough water. Take a non stick pan and cook this in non stick pan still besan become thick. Spread it in a flat plate. Allow to cool and cut in a square shape burfi. Fry it in oil till light golden brown.  Remove on tissue paper and keep aside.

Method For Gravy-

1.     Take a kadai. Now heat the oil in the kadai, temper methi dana.

2.     Now add onion, chili and ginger-garlic paste  and musturd paste.cook till the it leaves oil.

3.     Add some water and when it starts boiling add the burfi to the gravy and simmer.

4.     Let the gravy for half hour before serving.

5.     Garnish with chopped coriander leaves.

6.     And Serve  with steamed rice or Chapati .

You can make a curry of the besan ki katli in a tamatar pyaz ka masala as well. I normally add  green peas whenever I make besan ki katli subzi in tamatar pyaz ka bhuna masala.

Besan ki katli wali sabji is a delicious side dish with chapatti and rice. This is a very quick preparation and also without extra spices.

These katlis  most of it gets over in snacking with chai.

Saturday, 18 June 2016

Bharwa Mirch With Besan........


Bhrwa Mirch with Besan

15-20 Green chilli (thick varients)or barwa mirch
2 tbspn oil

For filling-

½ cup besan (gram flour)
1 pinch asafetida
½ chilli powder
1tspn coriander powder
1 tspn amchoor powder (dry mango powder)
Salt to taste


Wash and wipe the green chilli and slit all chillis lengthwise.
Heat one tbspn oil add asafetida and sauté now add the besan in it over low flame, add chilli powder, coriander powder, amchoor powder, salt and stirring continuously till it change the color of ingradients.
Off the flame and let it cool of mixture.
When cool the mixture then fill the green chilies with mixture.
Heat the oil in the same pan, add stuffed chillies and stir around till they look a little glossy.

Serve it in lunch or dinner or with paratha.

Sunday, 12 June 2016

GATTA PULAO.........

Gatte ka pulao is a very popular Rajasthani dish made of Besan (gram flour) and rice. Gatta pulao is an authentic dish well known in the states of Rajasthan. It is an all time favorite dish in the Marwari cuisine. This dish may be served during lunch or dinner.

Preparation Time- 20 min.

Cooking Time- 15 min.

Serves- 4 Person
Gatta Pulao


For The Gattas-

½  cup Besan (gram flour)
½  tsp
chilli powder
½  tbsp
curd (dahi)
 ½  tsp Oil
Salt to taste
Oil for deep-frying

For The Pulao

2 ½ cups Cooked basmati rice
1 tbsp
1 Green
½  tsp
Jeera (cumin seeds)
¼  tsp Hing (asafetida)
½  cup deep-fried
sliced onion
1 tsp
chilli powder
¼ tsp
Haldi (Turmeric powder)
½  tsp
Garam Masala
 Salt to taste
1 spoon ginger-garlic paste
2 tbspn finally chopped coriander leave (for garnishing)

For Gatta-

 Mix besan (gram flour ) with half a cup of dahi, Oil, salt, and enough water to make a hard dough. Knead well and keep aside.

Divide  the dough into 8 equal portions and give the shape each portion thin cylindrical shape .

Cut the gattas into 10 to 12 equal pieces and keep aside.
Boil the  water in a deep non-stick pan and cook the gattas in boiling water for 5- 7 minutes. Drain the all gattas and keep aside.

Heat the oil in a deep non-stick kadhai, deep-fry the gatta pieces till they turn light brown in colour from all the sides. Drain on tissue  paper and keep aside.

Procedure of Pulao-

Heat the oil in a deep non-stick pan, add the cardamom, cloves, cumin seeds, and asafoetida and sauté on a medium flame for 30 seconds.

 Add the ginger-garlic paste and sauté on a medium    flame for 2 minutes.

Add the cooked rice, deep-fried onions, deep-fried gattas, chilli powder, turmeric powder, garam masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

Now gattas pulao is ready .

Garnish with chopped coriander leaves and serve with boondi raita and papad.

Sunday, 5 June 2016

Stuff Paneer Gatta curry.........

Stuff Paneer Gutta Curry

Prep Time : 20-30 minutes
Cook time : 20-30 minutes
Serve         :  4 Person 


o   2 cups Gram flour (besan) 

o   1 cup curd  whisked 

o   ½ inch Ginger chopped 

o   Salt to taste  

o   ¼ teaspn Soda bicarbonate 


o   100 grm. Grated Paneer (cottage cheese)

o   Chopped Green chillies

o   2 tbspn Oil 

o   1 teaspn Cumin seeds

o   Bay leaf 1-2
o   2-3 tbspn   Chopped onion
o   3-4 tbspn chopped tomato or puree
o   1 teaspn ginger- garlic paste

o   1 tbspn red chili powder

o   2 tbspn Coriander powder 

o   A pinch of Asafoetida 

o   1 teaspn Turmeric powder 

o   1 spoon Garam masala powder





Mix besan (gram flour ) with half a cup of yogurt, ginger, salt, soda, and enough water to make a hard dough. Knead well and keep  aside.

 Take Grated  paneer,  Add green chillies and salt. Mix well. Divide besan (gram flour ) dough into small sized portions and stuff  paneer mixture into them. Give a cylindrical shape.

Boil these stuff gatte in three cups water for 10-15 min. Drain and keep aside.

Cut the all gattas in round shape and shallow fry all gattas.

For gravy, heat oil, add cumin seeds, bay leaf, let them brown For preparing gravy, heat oil, add cumin seeds, bay leaf, crackle  them and then add chopped onion, ginger-garlic paste and sauté, after that add chopped tomato or puree then add   red chilli powder, coriander powder, asafetida and turmeric powder. Cook until oil starts separating.

On low flame add remaining yogurt, stirring continuously. Adjust salt, add garam masala powder and half a cup of water if the gravy is too thick. Add gatte and continue to cook until gravy thickens.

Garnish with coriander leaves and Serve with steamed rice or chapatti.
Stuff Paneer Gutta Curry