Rasawala Tameta Bateta Nu Shaak Gujarati Rasawala Aloo Recipe

 Potato and tomato combination is amazing and it can be cooked in numerous ways . in india  we have different recipes  of tomato potato sabji as per the local state or region.

 

Today we are making Rasawala Tameta Bateta nu Shaak which literary means tomato potato curry with gravy. This curry is very well known in the state of Gujarat where it is served in good occasions / weddings. This sabji is often served in Gujarati thalis in restaurants.

 Batana Nu Shaak has such delicate flavors of the spices along with tomatoes that it is simply a winning dish when it comes to making a menu for dinner.

I have blogged about the bateta tamata nu shak which is dry version of the potato tomato sabji

This is a quick recipe made in pressure cooker .enjoy it with chapatti,poori or bhatura

Ingredients

Potatoes – 3 medium or 2 ½ cups cut into 1 inch cubes
Oil – 2 tablespoons

Bayleaf -1,green chilli garlic ginger paste -1 tsp

Methi seeds – 5-6
Mustard seeds – ½ teaspoon
Cumin seeds – ½ teaspoon
Dried red chili – 2
Asafetida or hing – a pinch
Turmeric powder – ½ teaspoon
Red chili powder – 1 ½ teaspoons
Coriander powder – ½ teaspoon
Cumin powder – ½ teaspoon
Salt – to taste
Water – 1 cup or as needed
Jaggery/sugar – 2 teaspoons
Tamarind paste – 1 teaspoon
Cilantro or coriander leaves – 2-3 tablespoons, chopped

Method

1.Cut the potato into cubes or slices

2.Now heat some oil in a pressure cooker. Once the oil is hot add mustard seeds, cumin seeds, fenugreek seeds, bay leaf and dry red chili. Once the spices crackles add green chilli garlic ginger paste and cook for a minute till the raw flavor of goes away.
3.Add sliced/chopped potato,tomato in pressure cooker and add all spices red chili powder, turmeric powder, cumin coriander powder , salt to taste and some garam masala.

4.Mix all the spices well with potato and let it cook for 1-2 minutes. Now add 1.5 cups water to the pressure cooker and mix again everything well. Close the lid of pressure cooker and cook it for 1 whistle

5.  Now mash very few potatoes with back of your spoon, so gravy will become thick. Add water if curry is too dry. Add jiggery and tamarind paste.Mix it and let it come to a boil. Adjust the gravy consistency as per your liking. Add water if it is too thick and let it boil for 2 minutes. If there is too much water then let it simmer till it becomes thick.

 6.The tasty potato sabji (rasawala bateta nu shaak) is ready. Garnish with some fresh coriander leaves (cilantro) and serve hot with chapati, roti or poori

Green Moong Dal Khichdi|

There is a famous saying, “Khichdi Ke chaar yaar… Dahi, ghee, papad aur aachaar”. Which means Khichdi goes really  well with curd, ghee, papad and pickle.

Moong dal khichdi is a perfect one-dish meal. I normally prepare dal khichdi using toor or yellow moong dal .

But todays khichdi is different .

It is prepared with rice and split green moong dal (chilke wali hari moong dal) and commonly considered to be a comfort food. In northern and western India.I had first tasted it at my gujarati neighbours house .This is a mildly spiced khichdi where I have added turmeric ,however the original recipe made by my neighbour didnt had turmeric .so adding turmeric is your choice.

Moong dal khichdi considered a very plain bland dish usually served to people who are ill and recuperating from sickness, and good for upset stomach, because it is light and its ability to provide a good level of nourishment. Khichdi is also the first solid food that baby is fed with.

          Ingredients

1/4 cup Rice
3/4   cup Green Moong Dal (Chilka wali moong dal)
Salt to taste
1 tea spoon Turmeric Powder (Haldi Powder)
2 tea spoon Ghee
4 1/2 cups water
A pinch of Asafoetida (hing)
5 pepper corns +1 tsp jeera + 1inch cinamom stick +2-3 cloves for tempering
1 tsp each dhania jeera powder
1/2 tsp red chilli powder.


Serving
dollop of ghee
papad
pickle


dahi (curd)

Method:

1. Mix the rice and dal and wash properly and soak in water for minimum half hour
2. Heat the ghee in a cooker and add all spices mentioned for tempering along with asafoetida.
3. Now add the washed rice and dal and all the water.
4. Now add the other masalas, Turmeric Powder and Salt and mix.
5. Put on the lid of the cooker and wait for 2 whistles.  Then simmer the gas and wait for another whistle.
6. Once the pressure subsides, open the cooker. Serve khichdi hot with Dahi, ghee, papad and pickle.

Tips

1 If you like the Khichdi Pulav style (Thick) then serve hot. But if you like it watery (thin), boil about 1 cup of water separately and add it to the khichdi. Mix properly and mash it using the spatula and then serve hot.

2. can add 1 tsp of jaggery to above recipe.

3 for spiced khichdi give tadka as follows :In a small pan (tadka pan) heat 2 tablespoons ghee or melted butter add crushed 

red chilies or red chili powder and fry them for a minute or less turn the heat 
off.

4. Cook khichdi in pressure cooker, otherwise it takes too long to cook khichdi.

5. If cooking in sauce pan it will require more water and will take longer to cook

Instant Khatta Dhokla Recipe|Gujarati white dhokla using rava in microwave

An instant version of GUJARATI KHATTA DHOKLA OR WHITE DHOKLA. 

 No soaking, grinding or fermentation required. Hence it is very quick and easy to make.

Traditional khatta dhokla requires soaking of rice and ural dal ,next grinding and fermenting batter overnight just like we do it for idli and dosa.

But today we are making khatta dhokla using suji,rice flour and besan in which you can prepare it instantly i mean no need for fermenting.Being khatta ie sour we have added both curd and nimbu ka phool ie citric acid crystals for sourness.this dhokla is normally white in colour ,so turmeric is not added in the below recipe

you can make it in microwave too (check tips for same)

Dhokla is one of my favorite snacks because it is so quick and easy to make, light and can be easily had at tea-time. 

Ingredients

For Batter

1/2 cup rice flour
1/4 cup besan(chick pea flour)
3/4 cup rawa/sooji/semolina
Salt and sugar to taste
1/4 tsp citric acid(Nimbu phool)
1 tsp Eno
1/4 cup yogurt
2-3 tbsp oil
Ginger and green chili as per your taste ( 2 tsp )

For Tadka(Tempering):

2 tbsp oil

1/2 tsp mustard seeds(rai)
A pinch of Asafoetida
1 tbsp sesame seeds(til)

curry leaves 5-6

For garnishing:
Finely chopped coriander leaves
Red chili powder

Method

In a bowl mix the rice flour,chickpea flour and the rava together. Make sure you sieve the chickpea flour before adding it to the bowl.
Add salt,sugar,ginger-chili paste,yogurt,and oil. Mix all the ingredients well.
Add little water at a time to make a batter. batter should be of pouring consistency not too thick nor too thin.

Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.

When the mixture rises, pour it into a greased thali and steam for about 20 minutes.

For the tempering, heat the oil in a small katori and add the mustard seeds, curry leaves ,sesame seeds and asafoetida. When the mustard seeds crackle, and pour this over the steamed dhoklas.

Garnish with red chili powder or black pepper powder and coriander leaves

Cut into pieces and serve with green chutney.

Tips

• You can use 1 teaspoon of lemon juice instead of the citric acid crystals. But Dhokla might not come out as spongy as with Citric acid.
• Keep the steamer hot and add the fruit salt into the batter.
• If using microwave,Let the dhokla cook on 60% power for 7-10 minutes in the microwave. The time can vary for different microwaves so keep a close eye. A toothpick inserted at the center of the dish should come clean once the Dhokla is cooked.

Methi Batata nu shaak |Gujarati aloo methi recipe

Methi Batata nu shaak is delicious daily meal subji.  I have already posted punjabi aloo methi sabji.

Todays recipe is gujarati style of making aloo methi sabji . methi means fenugreek seeds & shaak means vegetable in english & ofcourse batata means potato in english.this is a dry veggie which can be enjoyed with poori ,roti or chapati or even dal chawal

It is traditional kathiyawadi subji especially in winter season.

Ingredients

3-4 medium Potatoes (Bataka/aloo) – boiled & cut in 1 inch cubes
1 bunch methi / Fenugreek leaves (chopped)
1 tsp Lemon Juice

For Seasoning

 4 tbsp Oil

1 tsp rai/ Mustard seeds
1 tsp jeera / Cumin seeds
1 tsp til/sesame seeds
2.5 tsp Ginger- green Chili paste
1/2 tsp sugar
½ tsp Turmeric powder
1 tsp Garam masala
1 tsp Cumin Coriander powder
Salt to taste

Method :

Wash methi leaves 4-5 times in running water,chop them and keep aside

Cut the potatoes into cubes

Heat oil in a pan at medium flame.

Now add mustard seeds, when it splutters, add cumin seeds,sesame seeds & hing

Add turmeric powder, fenugreek leaves and potatoes, mix them well.

Now add ginger-chili paste,sugar and salt according taste.

Cover it and let it cook for 2 minutes

When it cooks add garam masala and cumin- coriander powder.

Switch off gas & add lemonjuice & mix well

Tip:

Sugar is completely optional in this recipe, if one is ok with a slightly bitter taste of fenugreek leaves than it will be completely ok to skip it

.

Palak Methi Thepla

Thepla is a favorite gujarati snack bread. Theplas are an inherent part of gujarati meals, and are used for regular meals, travelling and for picnics! eaten with curds and chunda, theplas can be enjoyed hot or otherwise.





 Sometimes whole jeera or til can be added to enhance the flavour of theplas. normally you will find theplas made using methi ie fenugreek leaves .....You can even add other ingredients like palak and doodhi to this recipe, to add more variety to your menu. 

Visit a gujarati house, you will find theplas. You can eat it just without any accompaniment, giving you the satisfaction that you have actually had sopalakng substantial to eat.
Serve it for breakfast, in a lunch box or to children as a snack.

Todays recipe is about palak & methi theplas which is packed with lots of iron & addition of greens makes it a healthy recipe

Ingredients:-

1.5 cup Wheat Flour
1 tbsp besan (chickpea flour)
2 crushed Green Chillies
1 tsp Red Chilli Powder
1/2 tsp Haldi (turmeric) 
1 tbsp Ginger & Garlic paste
1 tsp Ajwain (carom seeds) / 1 tsp jeera (cumin seeds)
1 pinch Hing 
1/2 cup Palak (spinach) Leaves 
1/2 cup methi Leaves 
1 tsp Coriander powder 
1 tsp Cumin Seeds powder
1 tsp sugar
1/4 cup dahi (curd)
Salt to taste 
Oil as needed 

Method :

1.Clean palak and methi bunch & pluck palak and methi leaves. Immerse them in salt water for 10 minutes.Wash the leaves carefully 3-4 times in water & drain the leaves.Crush the green chillies in a mixie.

2.Chop palak and methi leaves coarsely & add salt ,red chilli ,cumin coriander powder,turmeric ,sugar,ginger garlic paste & keep aside for  10 minutes.

3.Mix wheat flour,ajwain / cumin seeds  & besan in a flat  bowl. 

4.Mix the palak and methi leaves  kept aside in step 2 along with besan & wheat flour. 

5.Add 1 tsp oil and knead it. Dont add water while kneading as palak and methi leaves will ooze out some water . Add little water only if required.Let it stay for 15 minutes. 


6.Then make even size small balls of the dough. 
7.Roll them separately with a rolling pin into a round shape. 
8.Heat the griddle and roast each of the rolled out theplas one by one. 


9.First roast one side,turn it upside down. 
10.Then put 1/2 tsp oil on the turned side and again it upside down. 
11.Repeat the same with the other side. 
12.When evenly roasted remove it from griddle. 
13.Repeat this for all the balls. 
14.Serve them hot with butter or  mango pickle /garlic-chutney or curd.

Alternative Additions:

Instead of palak and methi leaves add ½ cup grated doodhi/grated bottle gourd to make Doodhi theplas. This has to be cooked on medium heat.

Serving Suggestions
Serve it as a snack with tea or coffee.
Serve for breakfast with chevdo and some pickle
Last but the least, serve it with a subzi of your choice

Palak thepla recipe

Thepla is a favorite gujarati snack bread. Theplas are an inherent part of gujarati meals, and are used for regular meals, travelling and for picnics! eaten with curds and chunda, theplas can be enjoyed hot or otherwise. 


Sometimes whole jeera or til can be added to enhance the flavour of theplas. You can even add other ingredients like palak and doodhi to this recipe, to add more variety to your menu. 


Visit a gujarati house, you will find theplas. You can eat it just without any accompaniment, giving you the satisfaction that you have actually had sopalakng substantial to eat.
Serve it for breakfast, in a lunch box or to children as a snack.

todays recipe is about palak theplas

Ingredients:-

1 cup Wheat Flour
1 tbsp besan (chickpea flour)
2 crushed Green Chillies
1 tsp Red Chilli Powder
1/2 tsp Haldi (turmeric) 
1 tbsp Ginger & Garlic paste
1 tsp Ajwain (carom seeds) / 1 tsp jeera (cumin seeds)
1 pinch Hing 
3/4 cup Palak (spinach) Leaves 
1 tsp Coriander powder 
1 tsp Cumin Seeds powder
1 tsp sugar
1/4 cup dahi (curd)
Salt to taste 
Oil as needed 

Method :

1.Clean palak bunch & pluck palak leaves. Immerse them in salt water for 10 minutes.Wash the leaves carefully 3-4 times in water & drain the leaves.

Crush the green chillies in a mixie

2.Chop palak leaves coarsely & add salt ,red chilli ,cumin coriander powder,turmeric ,sugar,ginger garlic paste & keep aside for  10 minutes.
3.Mix wheat flour,ajwain / cumin seeds  & besan in a flat  bowl. 
4.Mix the palak leaves  kept aside in step 2 along with besan & wheat flour. 


5.Add 1 tsp oil and knead it. Dont add water while kneading as palak leaves will ooze out some water . Add little water only if required.Let it stay for 15 minutes. 



6.Then make even size small balls of the dough. 
7.Roll them separately with a rolling pin into a round shape. 
8.Heat the griddle and roast each of the rolled out theplas one by one. 


9.First roast one side,turn it upside down. 
10.Then put 1/2 tsp oil on the turned side and again it upside down. 
11.Repeat the same with the other side. 
12.When evenly roasted remove it from griddle. 
13.Repeat this for all the balls. 
14.Serve them hot with butter or  mango pickle /garlic-chutney or curd.

Alternative Additions
Instead of palak leaves add ½ cup grated doodhi/grated bottle gourd to make Doodhi theplas. This has to be cooked on medium heat.

Serving Suggestions
Serve it as a snack with tea or coffee.
Serve for breakfast with chevdo and some pickle
Last but the least, serve it with a subzi of your choice

Sev Tameta Nu Shaak Recipe

Simple ingredients can create a tasty dish .Best example of this is the Gujarati Sev Tameta Nu Shaak Recipe .Basically spicy, sweet and tangy tomato curry topped with crisp sev.sev is are crisp fried gram flour vermicelli.

 In this recipe, first tomatoes, onion and spices are sauteed in oil and then steam cooked with water, sev is added only toward its final stage of preparation.

Shev/sev contributes  lot of flavor, taste and texture to the dish. Serve it with paratha and thepla for a delicious meal.




Ingredients
5 medium size Red Ripe Tomatoes, chopped
1/4 cup yellow Nylon Sev or Thick Sev
1 medium size Onion( finely chopped)
1/2 teaspoon Cumin Seeds
1/2 teaspoon Mustard Seeds
1 teaspoon Ginger-Garlic Paste
1 Green Chilli  chopped
1 teaspoons Sugar
1/2 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
1 teaspoon Dhania, coriander Powder
1/4 teaspoon Garam Masala
2 tablespoons Coriander leaves for garnish
2 tablespoons CookingOil
 Salt to taste
1/2 cup Water

Method:
1.Heat oil in a kadai over medium flame. Add mustard seeds and cumin seeds; when they begin to splutter, add chopped onion and sauté until it turns light brown. Add ginger-garlic paste and chopped green chillies, sauté for 15-20 seconds.

 

2. Now add red chilli powder, garam masala, dhania powder .Add chopped tomatoes and sauté them for a minute.Add and mix salt, sugar and turmeric powder. Cook on medium flame for 2-3 minutes.



3.Add 1/2 cup water, mix well and cook on low flame until tomatoes become soft roughly 4-5 minutes. Stir in between occasionally.



4.sprinkle sev on tomato sabji just before serving & serve immediately so that the sev doesnt get soggy.  if you want you can add the sev when the tomato gravy is done and cook them for a minute or two.

5.Garnish with coriander leaves and serve the sev tameta nu shaak with phulkas, chapatis or methi thepla or bajra rotis.