Gravywali Gatte Ki Sabji#AlphabetChallenge

There are many variations of making Rajasthani "Gatte Ki Sabzi". Rajasthani Gatte Ki Sabzi is a delicious main course dish prepared from besan flour, roundels called "Gatte: which are cooked in a  yogurt based gravy. It's so delicious vegetarian dish that you will love  and it's gluten free too. 

Have no veggies in the house, then no worries, make this comforting  and finger licking "Gravywali Gatte Ki Sabji"

Ingredients

For Gatte
1 Cup Heaped Besan/Chickpea Flour
½ Teaspoon Red Chilly Powder
½ Teaspoon Salt
½ Teaspoon Saunf / Fennel Seeds

½ Teaspoon Cumin  Seeds

2 Tablespoons Yogurt - whisked

¼ Teaspoon Turmeric powder

2 Teaspoons Oil 

For the Gravy

¼ Cup Oil
2 Teaspoons Cumin Seeds

1 Bay leaf
Salt to taste 
1½ Teaspoons Red Chilly Powder or as per spice level

2 Tablespoons Coriander powder
1 Teaspoon Level Garam masala powder
1  Medium Onion  - grind to fine paste
 3 Cloves Garlic - grind to fine paste 
2 Green chillies - finely  chopped
3 Tablespoons Malai - optional
200 Grams Yogurt - whisked 
Mint and  Coriander leaves - for garnishing.

Method 

For the Gatte 

Mix all ingredients make tight dough roll them into long sausages.  

Then steam them in a plate for 10 minutes. 

Let them cool completely, then cut into small pieces.

For the Gravy 

Heat oil in kadai, add cumin  seeds when they sizzle, add the  bay leaf and the onion garlic paste, saute till  it starts to leave oil from the sides. Now  take the kadai off flame and add the whisked yogurt,  mix it well, place the kadai back on flame add the green chilles , red chilly and coriander powder and fry till oil surfaces.  

Add about a cup of hot water and  mix well bring this to a rolling boil, add salt to taste and the gatte, cover and let it cook for 5 - 6 minutes, stirring in between.  Now add the garam masala powder and malai(cream), mix it well, switch off the flame. 

 Garnish it with mint and coriander leaves. 

Enjoy this with rice or rotis. 

Lables:  Gluten free, Besan, Rajasthan, Vegetarian, Main course, Alphabet Challenge

Jolene’s Recipe Journal: Ginger Salad Dressing

Sneha’s Recipe: Gravy Wali Gatte Ki Sabji Karen’s Kitchen Stories: Stir-Fried Tomato Ginger Beef

Food Lust People Love: Extra Herby Gremolata

Culinary Cam: Garlicky Fregola with Edamame, Mint, and Ricotta

Blogghetti: Garlic Butter Roasted Carrots Mayuri’s Jikoni: Guava Salad, Burmese Style

A Day in the Life on the Farm: Garlic Honey Chicken Thighs

A Messy Kitchen: Gâteau Ardéchois (Chestnut Cream Cake)

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Guinness Stout Crockpot Simmered Corned Beef

Burmese Tofu With Garlic Ginger Soy Sauce#EatTheWorld

This makes a fresh, delicious meal with a flavorful garlic, ginger and sauce. 
Makes 3-4 servings 
Ingredients
400 Grams Extra Firm Tofu
2 Tablespoons Peanut Oil / Olive Oil
2 Scallions - finely chopped
1 inch Fresh Ginger - minced
5 Cloves Garlic - minced
3 Tablespoons Light Soy Sauce
1 Tablespoon Toasted Sesame oil
1 Tablespoon Rice Wine Vinegar

1 Tablespoon Red Chilly Sauce 
1 Teaspoon Chili Flakes
1 Fresh Red Chilly - chopped - optional
Sesame seeds, for garnish - optional
Chopped Coriander leaves - for garnish -optional

Method

Pat the tofu with a paper towel until dry.  Cut into 2" cubes.
Heat a large frying pan or skillet on high heat and add some of the oil, then immediately turn the heat to low. Add a batch of the tofu, laying the pieces face-down on the pan  and let fry for  until brown on the pan side. Keep on flipping the sides until all sides are brown. Remove and plate. You will likely need to fry the pieces in batches. The oil can splatter, so be careful.
Mix together the, ginger, garlic, chopped fresh red chilly, all the sauces, sesame oil, rice wine vinegar, and chili flakes to make the sauce.

In another pan add the sauce, when the sauce  comes to a simmer switch off the flame add in scallions.
When the tofu is done cooking, turn off the heat for the pan. Plate the tofu and pour the sauce over the tofu. Garnish with the coriander leaves / green scallions.
You can eat this dish at any temperature you like. Store leftovers in a covered container in the refrigerator for up to five days. Enjoy this satisfying dish!!

Labels: Eat the World, Burma, Tofu, Soy Sauce, Asian Cuisine, Vegan, Gluten free, Keto, Low Carb, Vegetarian

Check out all the wonderful Burmese dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!

• For Eat The World we are sharing recipes of Burma
•  Tasty Trio from Myanmar by Culinary Cam
• Burmese Tofu with Garlic Ginger Soy Sauce by Sneha's Recipe
• Chile Garlic Oil Noodles ;by A Day in the Life on the Farm
• Garlic Oil Noodles with Chicken by Amy's Cooking Adventures 

Keto Eggless Almond Four Yeasted Bread#SundayFunday

This is taste and has a texture like real bread, you can make garlic toast, pizzas and they were amazing. This is vegan, gluten free, low carb it has no eggy taste and toast perfectly. Used this bread even to make stuffing and it tasted so good. 

I made one small “boule” shape for the stuffing and put the remaining batter in a loaf tin.

Recipe Source here
Ingredients
Dry Ingredients
300 Grams Almond Flour
60 Grams Coconut flour
40 Grams Finely Ground Golden Flaxseed
45 Grams Finely Ground Psyllium Husks
14 Grams Baking Powder
12 Grams Instant Yeast
1½ Teaspoon Pink Himalayan Salt
Wet Ingredients
45 Ml Apple Cider Vinegar
45 Ml Coconut or Olive Oil
460 Ml - 480 Ml Warm Water
Method
Preheat the oven at 100°C ,when the oven is heated switch it off and leave the light on. 

In a large bowl, whisk the almond flour, coconut flour, flaxseed, psyllium husk and baking powder until well combined. In a small bowl, combine salt, yeast, warm water and stir until the salt is dissolved.
Add the apple cider vinegar, coconut oil and yeast mixture into the dry ingredients and whisk until the yeast is well combined and a dough is formed.

Shape the dough into a loaf and place into a loaf pan measuring 7x3.5x3" or any suitable pan lined with parchment paper. For Boule, mold the dough into a round shape. Sprinkle with 1 to 2 tsp arrowroot powder (optional) and make 3 cuts on the top of the dough.
Cover the dough loosely with a dry towel. Sprinkle some coconut flour on the top of dough to prevent it from sticking to the towel.

Pour sufficient boiling water into a baking dish that fits the oven. Place the baking dish with boiling water at the bottom of the oven and the dough above it. Close the oven door and let it proof for 1 hour. Do not open the oven door during the proofing process.

After an hour or so, remove the towel and the baking dish with water. Turn on the oven heat at 180°C to start the baking. It's not necessary to pre heat the oven.

Tent the bread pan with a foil for at least 45 minutes of baking. After 45 minutes remove the foil and continue to bake until a a wooden skewer inserted comes out clean and the top of bread should be hard and crusty. Internal temperature should be around 96 to 98°C. Turn off the oven, remove the bread from the pan and let it sit on a sheet pan with the parchment paper inside the oven for about 40 to 60 minutes. The residual heat will ensure the bread is properly cooked and the crumbs are drier.

Let this cool completely.  

Slice & Enjoy with jam or butter!!

Labels: Eggless, International Cuisine, Keto, Sunday Funday, Almond Flour, Low Carb, Gluten free, Coconut Flour, Vegan, Bread, Grain Free 

Sunday Funday 

Yeast Bread

• Basil Garlic Bread by Mayuri's Jikoni
• Buckwheat Dinner Rolls (Gluten-Free) by Cook with Renu
• Cinnamon Raisin Bread by Food Lust People Love
• Keto Eggless Almond Four Yeasted Bread by Sneha's Recipe
• No Knead Ciabatta Bread by Karen's Kitchen Stories
• Shirin Chorek by A Day in the Life on the Farm
• Sweet Turmeric Milk Bread (Shirin Chorek) by Amy's Cooking Adventures 

Veggies Mixed Dal Khichdi#Alphabet Challenge

It's in most people minds that khichdi as a meal for the sick people or it is served to kids its bland and tasteless. But now a days, dal khichdi has become very famous and it has got a place in the restaurant menus as well. A simple and healthy dish ideally served for lunch and dinner, super delicious and satisfying meal.

Serves 7
Measurement 1 cup = 150 ml
Ingredients
1 Cup Rice
1 Cup Mixed Dal ( yellow moong, masoor, tur & chana dal)
8 Cups Water
½ Teaspoon Turmeric powder
½ Teaspoon Red Chilly powder
1 Teaspoon Meat Masala
¼ Teaspoon Red Chilly Flakes
Salt to taste
1 Tablespoons Desi Ghee
10 French Beans - chopped
1 Small Potato - diced
1 Carrot - diced
½ Cup Green Peas
8 Florets Cauliflower
1 Medium Onion - chopped
1 Medium Tomato - chopped
1 Teaspoon Ginger Garlic paste
½ Teaspoon Cumin seeds
For The Tadka
2 Tablespoons Desi Ghee
1 Teaspoon Mustard seeds
2 - 3 Button Red Chillies
¼ Teaspoon Asafoetida
¼ Teaspoon Red Chilly powder
Method
Wash & soak dal for around 30 minutes to an hour. After the soaking time add it to large pressure cooker along with washed rice. Add 5 cups water and salt to taste. Cook it for 2 whistles on high flame. Let the cooker cool.

In a large kadai /pot heat desi ghee, add cumin seeds when they splutter add the chopped onions sauté till it turns translucent. 

Add the ginger garlic pate and sauté for a minute. Add all the veggies and tomato fry on high flame for a minute.

Then add all the dry spices and salt to taste for the veggies. Fry for a minute or two. Now add 2 cups water and bring this to a boil. Then reduce the flame, cover and cook till the veggies are nearly done. 

Now add the cooked rice dal and and a another cup of hot water, give it a good mix. Taste for salt add if necessary, cover and cook for 2 - 3 minutes stirring in between or else it will burn at the bottom. Switch off the flame.
For The Tadka

Heat ghee in a tadka pan, add mustard seeds when they splutter add the button red chillies and give it a stir, add asafoetida and switch off the flame. Then add the red chilly powder and pour this over the khichdi . Cover it let is rest for 2 - 3 minutes.

Stir and serve garnished with coriander leaves. Enjoy with this raita and papad. 

Labels: Alphabet Challenge, Khichdi, Lentils, Rice, Mixed Veggies, Healthy, Main course, Indian, Gluten Free Jolene’s Recipe Journal: Vanilla Mug Cake 

Culinary Cam: Teriyaki Sauce-Swabbed Venison Burgers on Seeded Sourdough Buns  

Sneha’s Recipe: Veggies Mixed Dal Khichdi 

Karen’s Kitchen Stories: No Churn Vietnamese Coffee Ice Cream 

Blogghetti: Homemade Vanilla Latte 

 Mayuri’s Jikoni: Vegetable Cutlets

A Day in the Life on the Farm: Vietnamese Chicken Stirfry

A Messy Kitchen: Tropical Vols Au Vents 

 Food Lust People Love: Spicy Vinegar Braised Chicken

Magical Ingredients: Val Dal Veggie Paratha

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet & Spicy Balsamic Vinegar Deviled Eggs

Belizean Rice and Beans#EaTTheWorld

Rice and Beans is one of the most popular foods in Belize and the national dish of the country. The rice is cooked with coconut milk to give the dish a rich, tropical flavor but it’s made even more tasty by the addition of red kidney beans! . Serve this as a side with any protein for a yummy meal! The  beans add some protein and fiber to the dish, making it more filling and healthy to eat.
The best part of this recipe that it is vegan and gluten free. For this recipe I have used dried kidney beans, you can use a can of cooked beans to reduce the time and make a quick meal.

Serves 3
Ingredients
To Cook The Beans
1/3 Cup Dried Red Kidney Beans
1½ Cup Water
Salt to taste
To Make The Rice & Beans 
1 Cup Long Grain Rice
Cooked Red Kidney Beans
1 Small Onion - chopped
1 Clove Garlic - chopped
½ Teaspoon Dried Thyme

1 Cup Coconut milk
2 Cups Water - I used 2nd & 3rd extract of the coconut milk 
Salt, to taste
2 Tablespoons Oil or Desi Ghee

Method

Rinse the beans in water and soak them for at least 4 hours. Then place them in pressure cooker with water, and cook on high for one whistle then reduce the flame and cook it for 10 minutes on medium look flame. When cooker cools open and check if the beans are cooked but firm. Drain the beans and keep aside.

In a large heat oil add the onions and garlic sauté till the onions are translucent. Then add the rice and sauté for a minute or two. Add salt, thyme, cooked beans, thin & thick coconut milk. Lightly give it good mix. Bring this to a rolling boil and place the lid, on the pot, reduce the flame to medium low, let it cook for 10 - 15 minutes. After 12 - 15 minutes remove the lid and check if the rice is cooked and all the moisture is absorbed by the rice. Fluff the rice with a fork. Serve hot with potato salad or any protein of your choice. Enjoy this Belizean Rice & Beans!

Labels: Belize, International Cuisine, Rice, Red Kidney beans, Coconut milk, Vegan, Gluten Free, Main Course, Eat The World 

Belize Final HTML

• Belizian Panty Ripper by A Day in the Life on the Farm
• Belizean Rice and Beans by Sneha's Recipe
• Pan de Muerto by Amy's Cooking Adventures
• Two French Sweets that Landed in Belize: Rum Cakes and Coconut Sugar Cakes by Culinary Cam

Tender Coconut Meat Cutlet / Shahlyachi Malai Cutlet#Alphabet Challenge

These are yummy and mouth melting, one will not be able to guess, that these are made of tender coconut meat. Quick and easy, less oil. Simply divine...

Ingredients
1 Tender Coconut Meat - chopped finely
1 Potato - boiled and mashed
2 Green chilies - finely chopped
3 Cloves Garlic - finely chopped
1 Tablespoon Coriander leaves - finely chopped
Salt to taste
2 Tablespoons Corn flour
Oil to fry
For The Dip
1 Cup Thick Yogurt
1 Tablespoon Fresh Cream 
1 Teaspoon Green Chutney

Method

Grind the garlic, green chillies, coriander leaves and little salt in a mixer finely to make a chutney.
Chop the tender coconut finely. Do not use a chopper to do this or else this will become watery and you will not be able to form cutlets.
For The Dip

Beat the yogurt and fresh cream till smooth add the ½ a teaspoon of the ground chutney and mix well. Keep this in the refrigerator to cool.
To Make The Cutlets 

Combine chutney about a teaspoon, coconut, potatoes, corn flour together. Knead this mixture to make soft dough and separate it into equal portions. Shape each portion into a cutlet. Form cutlets and then put these cutlets in a refrigerator for about 15 minutes. In a pan, heat a tablespoon oil and fry both sides of cutlets on medium flame until golden brown. Drain and place cutlets on kitchen paper for a few minutes. Serve hot with the dip. Do not skip making this dip because the combo awesome. 

Labels: Tender Coconut Meat,Kebabs,Starters,Chutneys & Dips, Alphabet Challenge, Vegetarian, Vegan, Gluten free, Indian

Let's see what other recipes are being served in alphabet "T" today..
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Baked Chicken Tenders with Crushed Fritos
A Messy Kitchen: Blackberry Tiramisu
Karen’s Kitchen Stories: Chicken Teriyaki Rice Bowls
Food Lust People Love: Stuffed Turkey Cutlets
Jolene’s Recipe Journal: Taco Tater Skins
Sneha’s Recipe: Tender Coconut Meat Cutlet / Shahlyachi Malai Cutlet
Palatable Pastime: Thai Basil Chicken (Gai Pad Krapao)
Culinary Cam: Toasted Croutons
Mayuri’s Jikoni: Tomato Onion Chutney
A Day in the Life on the Farm: Tomato Tart
Blogghetti: Turkey Cuban Sandwich Puffs  

Milk Cream#SundayFunday

A dainty, delicate, taste so good, looks elegant , melt in mouth and is irresistible milk sweet. Milk cream is a must Christmas sweet in every East Indian household. Loved by all - children as well as adults. Its a sweet made with milk, the process is tedious and requires lots of patience but the end product is really worth the effort taken. Again this is another sweet which has no eggs, a complete vegetarian, eggless and gluten free.

Ingredients
A Liter Of Milk - (I used Full Fat milk)
400 Grams Tea Sugar
2 Tablespoons Cashew nut powder
1 Tablespoon Rose water
1 Tablespoon Ghee

Method

In a heavy bottomed base kadai or pan boil the milk and stir continuously till it reduces half of its quantity on a very low flame stirring constantly with a wooden spoon, taking care it doesn't stick to the bottom. 

Add the sugar, continue stirring till the sugar melts and again reduces , half of its quantity.

Now add the cashew powder and keep stirring it continuously, till it thickens, add ghee, continue stirring.

Once it starts leaving the sides take a teaspoon full and check if you can roll it into a soft ball if its rolled easily, the mixture is now ready or when touched does not stick to your hand.

Transfer to the greased plate and before it cools completely.

Form small balls and press into silicon moulds - shapes of your choice.

Take them out of the mold.

Store in a container, 4 to 5 days at room temperature and then refrigerate (not in the freezer).

My Notes

Stir this continuously on very low flame, to achieve a beautiful white color. Do not add too much of cashew powder if you want it white and creamy.

Labels: Christmas, Gluten free, Cashewnuts, East Indian, Festival Sweets, Milk, Sunday Funday, Indian, Eggless, Candy

• Chocolate Brigadeiros by Karen's Kitchen Stories
• Chocolate Medallions by Mayuri's Jakoni
• Dark Chocolate Miso Rocky Road by Food Lust People Love
• Honeycomb Candy by Amy's Cooking Adventures
• Honeycomb Candy by;A Day in the Life on the Farm
• Milk Cream by;Sneha's Recipe
• Snowberry Torrone by Culinary Cam