Hello everyone ,
well i have been thinking about today's recipe & decided that enough of starters guess , i hav done a lot of them already , so i wanted to introduce you to a dish right from the grass roots of the country , and having done some research by looking into my old self made cooking books i have zeroed in on this recipe called the "Ghatti ki bhaaji" regularly , traditionally believed to be a Gujarati dish , its extensively used as part of Maharashtrian cuisine mainly a part of breakfast most suitable to be eaten with bread , but also on most occasionally is a part of the meal . Well enough of history lets get down to making it ,
CATEGORY : part of the main course
INGREDIENTS
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METHOD
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Cut the onions by finely slicing them in julian style( julian is a style of cutting, google it for information ) .In a pan heat some oil (health conscious people may try usng olive oil) & fry the sliced onions till they go golden brown , now add some ginger dgarlic paste , turmeric powder & some salt & red chilli powder to taste, mix it well let the spices caramalise with the onions , during the caramalization process finely chop the tomatoes , once the mixing process is done add the tomato's , & cook on low flame by the vessel, once the tomato's go soft , add 2 cup's of water to the dish , and raise the flame till the water comes to boil , once the water comes to a boil add the corriander leaves & stems (the stems are supposed to be the ones with most of the juice in it hence most suitable for cooking process) and the ghatti , now lower the flame & let the it cook for about 5-10 minutes depending on the softness of ghatti liked by you , keep checking the softness of ghatti , take the dish off the flame once the softness is satisfactory
garnish with coriander leaves , and serve.
NUTRITIONAL VALUE
*************************
well i have been thinking about today's recipe & decided that enough of starters guess , i hav done a lot of them already , so i wanted to introduce you to a dish right from the grass roots of the country , and having done some research by looking into my old self made cooking books i have zeroed in on this recipe called the "Ghatti ki bhaaji" regularly , traditionally believed to be a Gujarati dish , its extensively used as part of Maharashtrian cuisine mainly a part of breakfast most suitable to be eaten with bread , but also on most occasionally is a part of the meal . Well enough of history lets get down to making it ,
CATEGORY : part of the main course
INGREDIENTS
********************
- Ghatti-200gms
(its a common ready to eat item found in the indian sweet shops commonly know as ghatti made from besan ka atta or gram flour)
- coriander leaves
- tomato's-3 to 4
- onions-1/4 kg
- salt-to taste
- turmeric powder-1tbsp
- ginger garllic paste-1/2 tbsp
- red chili powder-to taste
METHOD
********************
Cut the onions by finely slicing them in julian style( julian is a style of cutting, google it for information ) .In a pan heat some oil (health conscious people may try usng olive oil) & fry the sliced onions till they go golden brown , now add some ginger dgarlic paste , turmeric powder & some salt & red chilli powder to taste, mix it well let the spices caramalise with the onions , during the caramalization process finely chop the tomatoes , once the mixing process is done add the tomato's , & cook on low flame by the vessel, once the tomato's go soft , add 2 cup's of water to the dish , and raise the flame till the water comes to boil , once the water comes to a boil add the corriander leaves & stems (the stems are supposed to be the ones with most of the juice in it hence most suitable for cooking process) and the ghatti , now lower the flame & let the it cook for about 5-10 minutes depending on the softness of ghatti liked by you , keep checking the softness of ghatti , take the dish off the flame once the softness is satisfactory
garnish with coriander leaves , and serve.
NUTRITIONAL VALUE
*************************
- Ghatti the ghatti is made steaming a dough of besan ka atta that is bengal gram or simply gram flour hence there is minimal quantity of oil involved. Also the gram flour is known for its nutritional values,Besan is exceptionally rich in proteins and very low in calories. It is a non-gluttonous flour . Carbohydrate content is also very low in besan. Even after having all these nutritive values, besan or besan dishes should be consumed in moderation as it contains more fat as compared to wheat flour .
- Coriander It is a good source of Thiamin and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E,Vitamin K,Vitamin B6, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.
- Ginger ginger is very effective in alleviating symptoms of gastrointestinal distress. Its also an excellent carminative (a substance which promotes the elimination of intestinal gas) and intestinal spasmolytic (a substance which relaxes and soothes the intestinal tract).Ginger also possesses numerous therapeutic properties including antioxidant effects, an ability to inhibit the formation of inflammatory compounds, and direct anti-inflammatory effects .
- Garlic It is a good source of Calcium, Phosphorus and Selenium, and a very good source of Vitamin C, Vitamin B6 and Manganese.
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