Rotli,bateta nu shaak,Moong,Keri no Ras,fajeto,rice,chass(buttermilk). Batata Nu Shaak recipe with step by step photos. Bateta nu shaak is one of the most popular Batata Nu Shaak is one of the most popular Gujarati foods, made in almost every household. It tastes best when served with dal and rice.
Learn how to make French fry-style potato curry.
Best enjoyed with rotli (also known as roti.) Ingredients: Five to six medium sized potatoes, chopped up.
If you're planning to throw away the leftover rotis, then stop!
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Batata Nu Shaak recipe with step by step photos. Bateta nu shaak is one of the most popular Batata Nu Shaak is one of the most popular Gujarati foods, made in almost every household. It tastes best when served with dal and rice.
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Ingredients requirements for Rotli,bateta nu shaak,Moong,Keri no Ras,fajeto,rice,chass(buttermilk):
- Require For of Rotli-.
- Need 1 cup - Whole wheat flour (Chapati atta).
- Provide ½ cup - Warm water.
- Require 1 teaspoon - Oil.
- Need as needed - Ghee (clarified butter) , to spread on roti.
- Prepare For of Bateta nu shaak.
- Need 2 1/2 cups for Potatoes cut into 1 inch cubes.
- Provide 2 tablespoons for Oil.
- Provide 1/2 teaspoon of Mustard seeds.
- Give 1/2 teaspoon of Cumin seeds.
- Provide 1/2 teaspoon Turmeric powder.
- Prepare 1 1/2 teaspoons Red chilli powder.
- Give 1/2 teaspoon - Coriander powder.
- Need 1/2 teaspoon Cumin powder.
- Provide to taste - Salt.
- Need 1 cup - Water or as needed.
- Prepare 2-3 tablespoons for Cilantro or coriander leaves chopped.
- Need For of Moong.
- Give 1/2 cup sabut moong dal (whole moong beans) - soaked in water for an hour or two hours or overnight.
- Need 2-3 cup of water.
- Prepare 2 tablespoons of oil.
- You need 1/2 teaspoon for cumin seeds.
- Need 1/4 teaspoon for turmeric powder.
- Prepare 1/4 teaspoon for red chilli powder.
- Provide as per taste of Salt.
- Need Pinch hing.
- Require 1/2 teaspoon - ginger paste.
- Prepare 1 teaspoon lemon juice.
- Prepare for Keri no Ras-.
- Require 10 good quality mangoes (I use Alphonso).
- Prepare 2-3 tbsp of sugar or as per taste.
- Require as required for Water is optional.
- Need For Fajeto.
- Give 1 cup pulp of mango.
- Prepare 1/2 cup for water.
- Provide 2 teaspoons ghee.
- Give 1 teaspoon - teaspoon ginger paste.
- Need 1/2 teaspoon - cumin seeds.
- You need Pinch pepper power.
- Require Pinch jeera powder.
- Provide as per taste for Salt.
- Need 5-6 for Curry leaves.
- Require for for Rice-.
- Provide 1 cup of long grain white rice.
- Prepare 3 cups of water.
- Prepare Pinch of salt.
- Need for of Chass or buttermilk--.
- Prepare 3 cups - yogurt.
- Give 1 cup for water.
- Give as per taste for Salt.
Our Chef Kamini Patel has a Gujarati makeover for your leftover chapati. Learn how to make a perfect bateta nu rasa valu shaak having deliciously soupy gravy with this easy recipe. Serving Ideas: Batata nu shaak can be served with hot phulka roti or chapatis for lunch. Many prefer to serve it with steamed rice, papad and curd.
Rotli,bateta nu shaak,Moong,Keri no Ras,fajeto,rice,chass(buttermilk) steps:
- Rotli :Take wheat atta in a bowl. Mix with your hand. Now start adding warm water little at a time and knead. Knead the dough till it just comes together. The dough should be soft. Now add a teaspoon of oil. and again knead it till it gets smooth and soft. It will take good 3-4 minutes. Now cover it with another bowl or plate. Let it rest for at least 15 minutes.Divide it into 10 equal portions. Make smooth ball and flatten it out between your palm,Start rollig into round shape..
- Now heat the tawa on medium heat. Once hot put the rolled roti on it.Within 30 seconds, you will notice few bubbles on top. Flip it and you can notice there are very few brown spots. As soon as you flip, you will notice that those bubbles will get bigger. Now cook that side for 25 seconds only.Using the tongs, hold the tawa and put it on back burner.Turn the heat on high. Then place the roti (top side should go on flame) on direct flame. Immediately it will puff up.As soon as it is puffed up,.
- Using the tongs hold the roti carefully from the edge and flip it. Cook the other side on direct flame for very less time Place the roti in the insulated container. Now lower down the heat to medium, put the tawa back on the stove and repeat the same for rest. Now apply little ghee on it. Keep them in insulated container..
- Bateta nu shaak :Heat the oil in a pan on medium heat. Once hot add mustard seeds. Let them pop and then add cumin seeds. Let them sizzle a bit.then add turmeric powder. Immediately add cubed potatoes. Mix it well. Add coriander powder, cumin powder, red chilli powder and salt. Mix it so all the potatoes coated with the masala. Add 1 cup of water.
- Cover the pan and cook. Stir in between and make sure that there is enough water and potatoes are not sticking to the bottom of the pan. If needed add more waterCook till potatoes are tender. Now mash very few potatoes with back of your spoon, so gravy will become thick.Finally add some chopped coriander leaves. Turn off the stove. Let it sit for 5 minutes covered and then serve..
- Moong : After saoking the moong overnight, cook in pressure cooker for 15 mins, Heat 1 tbsp oil in a small pan or tadka pan. Splutter 1/2 tsp cumin seeds first.Switch off the flame and then add a pinch of asafoetida and 1/4 tsp red chilli powder. Stir. Then add the boiled moong on the pan,add turmeric powder salt as per taste and lemon,ready to serve.
- Keri no Ras : Method:- Wash and cut the mangoes in slices. Peel the skin. Place all the mangoes, sugar in blender. Blend till very smooth you can see very smooth pulp. At this stage pulp will be too thick, add little water and mix once more time. Transfer into a big bowl and chill the ras until required. When you are ready to serve in a small bowl for each person,.
- Fajeto : Heat the ghee in a small pan on another stove. Once hot add cumin seeds and let them sizzle a bit. Then add curry leaves and hing. Immediately add this tadka to the simmering fajeto(juicd of pulp and water),add jeera powder pepper powder ginger paste.Mix well and turn off the stove,Ready to serve.
- Rice : In a medium saucepan over medium heat, bring water to a boil. Add rice, butter, and a large pinch of salt. Bring pan back to a simmer then lower heat and cook, covered, 20 minutes, or until rice is tender and water is absorbed. Remove from heat and let sit, covered, 5 minutes,and serve..
- Chass: blend yogurt water salt and make it chill then serve.
Simple Vegan Potato curry is very common sabzi in every Gujarati thali. It is a traditional Gujarati Side dish. My Favorite way of eating this Potato curry is with Poori and Mango Shrikhand. finally, enjoy batata nu shaak with steamed rice or roti. This dry Bateta nu shaak is easy and flavorful. These potatoes make a great side or addition to an Indian meal.
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