GATTA CURRY

                                               QTY                                                                                                                    COST

Besan 200G                                                                                

Ginger 20G                                                                                

Corainder Fresh 20 G           

Red chilli powder   1 tbsp                                                     

corainder powder  2 tsp                                                     

turmeric powder     1 tsp     

Salt  As required                                                                    

Curd  500 G                                                                                

Oil     100 ML                                                                             

Cumin seeds  10 G                                                                    

Bay leaf             5 G                                                              

Hing                     3 G                                                                

Garam Masala powder   2 tsp

Fresh coriander   60 g

PROCEDURE    

1.     For gatte: Mix Besan, chop ginger, powdered masala, salt and water to form smooth dough

2.     Roll the dough into cylindrical shape and Boil them in water

3.     After boiling cut it into small pieces and deep fry.

4.     For gravy:  Mix curd with turmeric powder, Red chilli powder, coriander powder and salt

5.     In as separate pot make a tempering of Hing, cumin seeds and bay leaves add it to the curd mixture and cook the gravy till curd is cooked properly should not split or curdle.

6.       Garnish with chop coriander. Sprinkle little garam masala powder.

                                               GARNISHING

AMRUD KI SUBZI

Guavas                  300 G                                                           

Tomatoes             250 G                                                          

Fennel powder  1 tsp                                                             

Amchur powder 2 tsp                                                            

Lemon                     1 nos                                                           

Sugar                    25 G                                                              

Red chilli powder 1 tbsp                                                      

Turmeric powder  1 tbsp                                                      

Corainder powder 1 tbsp                                                    

Hing                        10 G                                                              

Jeera                      10 G                                                              

Garam Masala powder 15 G

PROCEDURE                                             

1.     Peel the guavas. Cut into quarter. Deseed the Guavas

2.     In a pot add Hing, cumin seeds and allow to crackle.

3.     Add chop tomatoes cook it nicely. When tomatoes are cooked leaves oil from the side add powdered masalas and salt.

4.     Now add guavas  into the gravy

5.     Add fennel powder, Amchur powder, Sugar and lemon juice

6.     Finish the dish by adding garam masala.

7.     Garnish the dish with chop coriander.