Gatte ki sabzi is a traditional dish from the state of Rajasthan, India. In this curry, gatte/chickpea flour dumplings are boiled and then simmered in a yogurt based tangy curry. This is flavorful & vibrant looking dish, taste well with chapati or steamed rice. I love trying traditional Indian recipes from different states and like sharing on my blog too for my followers friends 😊.
This curry is also a good options for vegetarians apart from paneer. It requires slight planning and time to make this dish but the end results are lip smacking, worth investing time. I assure you that your family members & guests will drool over it 😉. So let’s get started.
If you are looking for more Indian curries, do check my recipes of :
After reading the post about pickled red onions from Frugal Hausfrau recently, I decided it was time for me to get in a pickle! But of course, it would have to be my way. So I filled a jar with sliced red onions, sliced garlic, coriander seeds & cumin seeds, and filled it with a pickling fluid of apple cider vinegar, salt and the tiniest pinch of sugar..
I left them in the fridge for several weeks, and then started to taste and experiment with them. What I liked the most was the pickled spices, so I filled a jar with mostly them too!
A typical pickling juice is vinegar boiled with some salt and sugar then poured over whatever you wish to pickle. Then it’s down to you to enhance it with whatever aromatics take your fancy. Apple cider vinegar is quite a gentle acid, and works well, but…
Prawn Biryani or Shrimp Biryani or Jhinga Biryani is a rich, aromatic and intense dish that’s flavored with an array of spices. Biryani is traditionally made with chicken or mutton, but the use of jumbo prawns in this dish adds that unique and irresistible seafood flavor
At home, I make Chicken or Mutton Biryani at least a couple of times in a month. We are a big fan of Hyderabadi Biryani. And what not to like about it? It’s a one pot dish and you don’t really need a lot of side dishes to go with it. My family happily consumes Biryani and also it tastes way better as left over.
I went to India to visit family in June. Like any other vacation, all you want to do is eat, eat and eat. I did exactly that. I ate to my heart’s content and without any restraint. Everything tastes…
For the marinade: Prepare a mixture of these ingredients, and by adding a little quantity of water whisk the mixture into a thick and creamy marinade –
About 100g of gram flour
80g of thick yogurt
A pinch of turmeric powder
½ tsp. of garam masala (Garam masala is a roasted powder mix of spices such ascoriander, cumin, black pepper, chilli, cassia leaf, cassia, clove, black cardamom, anistar, fennel seeds etc. The flavour of garam masala varies according to the composition of different spices and ingredients in it; every brand of garam masala available in the market is dissimilar in taste, you may also find different varieties of garam masala of the same brand.)
1 tsp. of kashmiri chilli powder (Kashmiri chilli powder has a very mild pungent flavour and gives food soft red colour.)
Pala kottai poriyal is another traditional recipe .Simple and easy recipe with easily available ingredient.After eating the fruit the seeds can be used for cooking.we can use the seeds in sambar,cook it with other vegetable while preparing avial,roast it and can also be cooked with raw fruit
First remove seed from the fruit.Then from the seedremove the outer white skin from the seed.We can apply oil in our hands.Then cut the seeds I two..we can cook it separately or else can cook while cooking riceIf it is tender 2 or 3 whistles is enough or else few more whistles.
Mustard seeds____3/4 tsp
Urad dhal_________1/2 TSP
Chilly powder______1 to 2 TSP
Salt as required
Coconut scrapings___1 to 2 TBS.
Heat oil in a kadai.
Add mustard seeds when it splutters add urad dhal fry till it turns brown
Class. There’s no other word for Mother India’s Café. One night we were in Edinburgh eating delicious food and the next night we were in Glasgow eating delicious food. The main difference is that there is a special view from the Glasgow restaurant on to the splendid Kelvingrove Art Gallery and Museum.
Mother India’s Cafés are Scottish institutions. The Glasgow one has smartened up a bit since I first ate here a few years ago but that sense of no-frills table settings, simple presentation and superb food remains. The cafés have a real vibe, and there’s a constant buzz of energy around the tables, without it impinging on the enjoyment of the diners. Some places get it wrong with the staff taking centre stage in that awful attempt to create a “restaurant theatre”. Here, there is life, but the food is centre stage and the only theatre is on the plate.
Mother India was first given its breath of life in the 1980s by owner Mohammed Monir, a born and bred Glasweigan of Punjabi roots, and it was reinvigorated in 1993 after the first venture had to close. But spice diners all over are thankful he bounced back.
Monir was hooked with the restaurant industry when he started working at his brother’s restaurant at weekends while still at school. A couple of failed attempts with his own venues – the first at just 18 – honed his business skills. And cooking for his parents in Pakistan honed his cooking skills and gave him an insight into how to create a winning menu. This is a man who grew up enjoying chips, deep-fried pizza and jam butties as much as his mum’s curries so it’s no wonder he doesn’t just churn out old-school favourites.
Both cafés use a tapas style menu – smaller dishes in the Spanish style so you can enjoy a nice range of tastes on the table. With prices for each dish about £4-6, this is the place to tuck in.
So in Edinburgh’s it’s a rich Methi Keema Mutter (£5.55), a super tangy Chicken Achari (£5.45), a classic and creamy Sag Paneer (£4.45), fried rice (£2.25), chapati (95p) and mixed pickle (95p), while in Glasgow it’s an on-the-bone chicken Staff Curry (£5.95), an amazing and unusual Smoked Chicken with Peas (£5.80), another Sag Paneer (£4.60), a garlic nan (£1.85), boiled rice (£1.85) and some mixed picked (95p). It all sounds pretty straightforward but these are two of the best curries I have ever had. The mix of tastes, the joy of a shared experience with a friend as you swap thoughts on the merits of each dish (the Smoked Chicken was declared king of the tables) and the constant background buzz of happy curry diners adds up to great meals.
This tapas approach has to be the way forward for other restaurants (the above, even with a couple of Kingfishers, came to only £27.45 and £29 respectively) as curry houses battle to find their niché among today’s diners.
Mother India’s Cafe, 3-5 Infirmary Street, Edinburgh, EH1 1LT. Tel: 0131 524 9801. Open: Sun to Thurs noon–10pm, Fri to Sat noon–10.30pm.
Mother India’s Cafe, 3-5 Infirmary Street, Edinburgh, EH1 1LT. Tel: 0131 524 9801. Open: Mon to Weds noon–2pm and 5pm to 10.30pm (last orders), Thurs noon–10.30pm (last orders), Fri to Sat noon–11pm (last orders), Sun noon–10pm (last orders).
Scores on the tandoors Food 9.5 Service 8.5 Decor 8 Vibe 9.5 (Friday night and Saturday night) Value 10
Smoked Aubergine and Fenugreek Pie or Beetroot and Egg Salad
The Average White Band were one of my favourite groups in the ’70s and ’80s. They mixed it up musically with a bit of jazz, a bit of funk and a bit of soul. And they mixed it up racially when it came to the line-up of the band. And that mix all came together, like a perfect curry blends a mix of spices, in a track called Pick up the Pieces.
Sitar could do with picking up the pieces, because it certainly has some of the ingredients to be a cracking Indian restaurant – location in Temple Bar, decent food and reasonable prices – but it’s just, well, Average.
Let’s start with the positives. A Temple Bar location, the honey pot of Dublin, where tourists will accept anything at any price seemingly. Ok, Sitar’s not very Irish and there’s not a Guinness sign hanging outside, but it’s in Temple Bar for goodness sake, what can go wrong?
The food is ok (not all of it, but more of that later), the staff are very friendly and welcoming, as is the decor of the place, especially the cosy booth-like table at the window. And best of all there is no ‘live, local music’, which is a welcome relief to anyone who has been in the Irish capital for more than 48 hours.
But then came the popadoms, clearly from a packet – you know, the ones like crisps that are handy for dips when you fancy a snack at home. I’ve pretty much gone off popadoms, mostly because few restaurants cook them fresh anymore (I can only think it costs too much to keep the deep-fat fryer on) but packet popadoms in a restaurant? Well that’s a first. It didn’t matter too much because the amount of dips served up barely covered the bottom of those tiny pots. It’s lucky I’ve gone off pops really.
But I haven’t gone off Sheehk Kebabs and these were clearly cooked from frozen and not made fresh. The poor meat had been iced to death and had no texture, although the taste was just about hanging in there. It’s what you’d imagine astronauts would get if they opened a packet of Sheehk Kebabs as they whizzed around space.
You may wonder why I’m still sitting here at this point. Well, it’s my birthday, the Cobra is very cold and that booth I mentioned was great fun for people watching. It’s amazing what tourists will film if it looks remotely Irish.
Maybe it was at that moment they brought in a proper chef because the mains were rather good (pops, starter, main, plus rice or nan was €18.95 in the early bird special). The Chicken Madras, although cooked well below the spice level required was tasty and the chicken tender, while the Prawn Dhansak lovely and thick with its lentils and delivered with four or five proper-sized prawns. Well, well, the place can deliver, after all. Now just pick up the rest of the pieces guys…