Gatte ki Sabji


Category: , ,

Rajasthan Food is an experience to be cherished....

Rajasthan is a desert region. The use of milk, curd and buttermilk instead of the water in the gravy is the distinguished feature of Rajasthani cuisine. Due to the less cultivation of leafy green vegetables, lentils, and legumes, Gram flour,bajra ,corn and dried lentils, beans like ker and sangri are the major ingredients here.

The famous Rajasthani food is dal, bati and churma ( dal is lentils; bati is baked wheat ball; and churma is powdered sweetened cereal) and gatte ki sabji. Besides, each region is distinguished by its popular sweet like Mawa Kachori from Jodhpur, Malpuas from Pushkar, Rasagullas from Bikaner, Ghevar from Jaipur, Sohan Halwa from Ajmer, Mawa from Alwar and tilpapadi from Beawar etc. etc.

It is always a pleasure to present a recipe from your native place. The food which you relish the most. Will come up soon with more Rajasthani dishes.

Gatte Ki Sabji

(serves 2)

IMG_0793 (Large)

For Gatte

  • 1 cup Besan (gram flour)
  • 1/4 cup water or as required
  • 1/2 tea spoon chilly powder
  • 1/2 tea spoon salt
  • 1/4 tea spoon turmeric powder
  • 1/2 tea spoon ajwin (oregano)
  • 1 tea spoon ginger garlic paste
  • 1 table spoon oil


  • 3 cup water
  • 1/2 cup curd
  • 2 tea spoon Dhaniya powder
  • 1 tea spoon red chilly powder
  • 1/4 turmeric powder
  • salt as per taste
  • 1/2 teaspoon cumin seeds
  • 1 small onion chopped
  • 2 tea spoon ginger garlic paste
  • 1 green chilly chopped
  • 1 stem curry leaves
  • cilantro/coriander for garnishing
  • 2 table spoon oil

  • For gatte,mix all the ingredients and make a stiff dough. IMG_0781 (Large)
  • Make cylindrical rolls of the dough as shown in picture.
    boil the water in pan. Put the rolls in the boiling water for 8-10 min.

IMG_0784 (Large)

  • Meanwhile in the curd add dhaniya,chilly,turmeric powder and salt.Beat it and keep aside.

IMG_0783 (Large)

  • Cut the rolls into small pieces. Keep the water aside.

IMG_0789 (Large)

  • For tempering. Heat the oil in a pan .Add cumin seeds, curry leaves, ginger garlic paste and green chilly.
  • Add onions,saute it.
  • Add curd.Cook for 4-5 min or till the curd leaves the oil.
  • Add gatte pieces and water.bring a boil and simmer the gas and cook for 5 more min.
  • Garnish it with cilantro.

In place of curd you can use 2 small size chopped tomatoes.
For garnishing you can use fresh or dried mint leaves too.




Drawing and Painting are my hobbies. I like to try out my hand on various paintings.This was my first glass painting. I got this design pattern along with my glass painting color kit. For outlines, I used a liquid black colored lead. Nice news is, nowadays the lead comes in silver, gold and transparent hues. I will try to use one of these hues in one of my next paintings.

100_4101 (Large)



This is a glass painting done on 2mm thick glass sheet,  inspired by a water color based painting in a magazine. What I like most in this painting is how the bold colors blend into each other like music coming out from different instruments.


100_4102 (Large)

Thai Vegetarian Red Curry




Bored with routine dal chawal menu!! Try this to refresh your taste buds. IMG_0753 (Large) (2)



  • 1 lb Asian stir fry vegetables          
  • 1 can coconut milk
  • 1 cup water
  • 1 onion chopped
  • 1 tea spoon garlic minced
  • 1 tea spoon ginger minced
  • 2 tablespoon Thai red curry powder
  • salt as per taste
  • 2 tablespoon oil
  • Basil(Tulsi) leaves for garnishing. IMG_0747 (Large)


In place of stir fry vegetables , you can use assorted 1 lb vegetables of your choice (capsicum, carrot, onion, broccoli, mushroom, snow pea, water chestnut & potato)


  • Heat the oil in the pan.
  • Add ginger, garlic and onion.Fry for 2 min.Add the vegetables.Fry it for 2-3 minutes.Keep it tender.
  • Add red curry paste.
    Add coconut milk and one cup water
  • Bring to boil and simmer for 3-4 min.Cook it till you get the desired thick consistency.
  • Garnish it with basil leaves.
  • Serve hot with steamed rice.

Cooking in a Jiffy - Bread Poha


Category: ,

IMG_0737 (Large)

Poha is a very well known snack from the Western part of India. Here I present a variation of it with bread. Read ahead for your taste buds !!



The following recipe serves 1.

Ingredients :

  • IMG_0728 (Large) 4 bread slices of any variety
  • 1 potato medium size
  • 1 onion medium size
  • 1 tomato medium size
  • 1 green chilly
  • 1 tea spoon minced garlic
  • 1/2 tea spoon minced ginger

For tempering :

IMG_0730 (Large)

  • 2 table spoon oil
  • 1/4 tea spoon mustard seeds
  • 1/4 tea spoon turmeric
  • 1/4 tea spoon red chilly powder(optional)
  • salt as per taste(keep in mind there is already salt in the bread)
  • coriander/cilantro for garnishing
  • Bhujia / Sev for garnishing.


IMG_0732 (Large)

  1. Cut bread into small square pieces.
  2. Cut potato,tomato,onion,green chilly into small pieces.
  3. Heat oil in the pan,add mustard seeds.
  4. Add onion,potato, green chilly,ginger and garlic saute it for for 2-3 min.
  5. Add spices and tomato stir it for minute.
  6. Add bread pieces,mix it with vegetables for a minute.
  7. Take it in serving dish and garnish with cilantro and bhujia.

U can make Upma wth the same recipe. For upma in the end add 1/2 cup water,mix it well,put the lid of pan and cook more for 2 min.

Go ahead and feast to a tasty snack !!

First Post !!



As I step into the world of blogging, I would like to take this opportunity and wish that whoever stumbles upon my blog leaves with a happy thought or a recipe in their minds. . . .