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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.
Rotli,bateta nu shaak,Moong,Keri no Ras,fajeto,rice,chass(buttermilk) cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could be offered at numerous recognized situations actually. I am certain you will see lots of people who just like the Rotli,bateta nu shaak,Moong,Keri no Ras,fajeto,rice,chass(buttermilk) dishes which you make.
Alright, don’t linger, let’s approach this rotli,bateta nu shaak,moong,keri no ras,fajeto,rice,chass(buttermilk) formula with 50 components which are definitely easy to have, and we have to process them at the very least through 10 tips. You should commit a while on this, so the resulting food could be perfect.
Composition - Rotli,bateta nu shaak,Moong,Keri no Ras,fajeto,rice,chass(buttermilk):
- Get For - Rotli-
- Make ready 1 cup of Whole wheat flour (Chapati atta)
- Prepare ½ cup Warm water
- Take 1 teaspoon Oil
- Require as needed Ghee (clarified butter) , to spread on roti
- You need For - Bateta nu shaak
- Require 2 1/2 cups for Potatoes cut into 1 inch cubes
- Make ready 2 tablespoons of Oil
- Get 1/2 teaspoon - Mustard seeds
- Prepare 1/2 teaspoon Cumin seeds
- Make ready 1/2 teaspoon - Turmeric powder
- Give 1 1/2 teaspoons - Red chilli powder
- Prepare 1/2 teaspoon for Coriander powder
- Take 1/2 teaspoon for Cumin powder
- Require to taste of Salt
- Provide 1 cup for Water or as needed
- Take 2-3 tablespoons - Cilantro or coriander leaves chopped
- Give For - Moong
- Make ready 1/2 cup sabut moong dal (whole moong beans) - soaked in water for an hour or two hours or overnight
- Make ready 2-3 cup - water
- Give 2 tablespoons for oil
- Give 1/2 teaspoon cumin seeds
- You need 1/4 teaspoon for turmeric powder
- Take 1/4 teaspoon for red chilli powder
- Need as per taste for Salt
- Need Pinch for hing
- Take 1/2 teaspoon of ginger paste
- Get 1 teaspoon of lemon juice
- Make ready for of Keri no Ras-
- Need 10 for good quality mangoes (I use Alphonso)
- Need 2-3 tbsp of sugar or as per taste
- Require as required - Water is optional
- Give For Fajeto
- Prepare 1 cup pulp of mango
- Give 1/2 cup of water
- Require 2 teaspoons ghee
- Need 1 teaspoon for teaspoon ginger paste
- Prepare 1/2 teaspoon for cumin seeds
- Make ready Pinch for pepper power
- Get Pinch jeera powder
- Provide as per taste - Salt
- Provide 5-6 - Curry leaves
- Prepare for for Rice-
- Make ready 1 cup long grain white rice
- Require 3 cups of water
- You need Pinch of salt
- Give for of Chass or buttermilk–
- Give 3 cups - yogurt
- Give 1 cup water
- Require as per taste - Salt
These potatoes make a great side or addition to an Indian meal. They also are a fun addition to wraps and sandwiches. Indian Spiced Potatoes with sesame seed and peanuts. Vegan Gluten-free Soy-free Indian Gujarati Recipe.
Rotli,bateta nu shaak,Moong,Keri no Ras,fajeto,rice,chass(buttermilk) process:
- 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
Bateta Nu Shaak. finally, enjoy batata nu shaak with steamed rice or roti. 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. Today I am sharing the special Kathiyawadi style of making Poori Bhaji - Gujarati style chaal wala Bataka nu shaak/ bhaji (without onion, garlic and tomatoes) - which can be served with Pooris as Poori Bhaji or can also be served as a side dish with parathas or.
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