We are now talking about some dishes in the main course
Soup- savoury mushroom soup
Gatte Special…Bhua ji speciality
My Husband’s Honey layered
–Dhokla shak- shuka
Sweet dish – Gudumba
SAVOURY MUSHROOM SOUP
Method:
1Take some butter, add onion rings, simmer X 2/3 min.
2 .Now add mushrooms slices , saute both with a little sprinkling of salt. Cook X 5 odd min.
3. Now add the already boiled peas. Allow to simmer X 3-4mins. Cover with a lid to hasten the process.
4. Time now to add the water as shown in the reel, reduce flame and allow to simmer X 3-4mins. Next add the corn flour slurry and fold continuously to avoid making of lumps.
5. Now add some soya sauce n chilly sauce, add little butter if you like. Black pepper to be added later on.
6. As u see in the video I have kept few slices of mushrooms on the tava to roast.
Pour the soup in big broad bowls, garnish with roasted n toasted mushrooms and start having immediately, it will go best with garlic cheese toasts.
Gatte Special…Bhua ji speciality
Method:
- Take Besan @ one big large dessert spoon / per person. So if you need to cook for 4 people., please take 4 big dessert spoons of besan.
- Take salt/ red chiili( salt only enuff for besan/ ajwain( optional)
- Now add cooking oil enuff to bind the besan, add dahi and little water
- Knead the dough and make rolls. Put them in the broad based sauce pan with approx. one litre water.
Boil 500 ml water in a broad based vessel and steam the besan rolls till nice and soft
- When you feel that they are nice and soft, remove from fire and cool thoroughly.
- Next cut into one inch roundals and set aside.
Preparation of Gatte ki Gravy:
1.Take some cooking oil, splutter jeera and heeng and now empty all the tomatoes puree that you have prepared by passing all cut tomatoes through a blender.
2.Keep the fire on full blast so that the gravy gets maximum heat for 4/5 minutes. After this u may slow the fire.
- Add salt and Dhaniya powder/Red chilli powder into the gravy and let it simmer over low flame till the oil starts to surface. Now add the same water in which you had boiled the besan rolls, back , and right into the kadahi. Let it simmer till it slightly thickens and the gently fold in the cut besan bites( gatte ) and again allow to simmer X 7/10 minutes.
- The dish it ready. Serve hot -garnished with sprigs of fresh coriander torn with nimble fingers.
- The best accompaniment is garam garam roti, fresh butter and pyaz tamatar ka raita..
NOTE:
My mother used to make it. They used to be slightly hard in the centre probably she put less oil in the dough while kneading.
My Bhabhi makes it. They are much better than my mothers.
But having tasted those made by my Middle sis- in- law -Neelam.
Oh GOD!!!
They are extremely soft, they just melt into the mouth, and you keep craving for more!!!!
My Husband’s Honey layered special-
-Dhokla -Shak Shuka
Method:
- Mix Sooji+ Besan in a mixing bowl. Add salt and some red paprika, and fold in the curd enough to form a thick dripping consistency.
2..Add 1/3rd packet of Eno, give one brisk swirl and cover and set aside X 10 min.
3.In the mean time heat a frying broad bottomed pan, add 2/ 3 tsp oil, swirl it around ; Then put the first layer with potato slices only. Sprinkle salt and cover lid 3-4 mins.
4.Now slowly start layering the pan with Onions>> bell peppers>> apple . Add some salt / Red paprika powder to taste.
Layer the circumference with some more cooking medium . Cover with lid and cook over low flame 8/10 min.
6.Occasionally check to see the setting. Check the bottom with a flat ladle and if required , place this Frying on top of a heavy bottomed tava and and cook some more.( idea is that we lower the heat and it kind of bakes well)
7.Now take some cheese/ coriander/ chilly flakes and oregano, sprinkle to garnish well. Dab some butter.
8.T wo minutes later you are ready to be served this special Dholka shak shuka dish.
9.Just swirl some honey on to the top surface before you dig “in”
10.We made it the first time and we just loved it!!!
What Is Gudamba?
Method:
- Take a cooker, add the seeds of the raw mangoes into it, along with one to one half litre of water . Add salt to taste and give one good pressure to cook them all.
2.Now take a kadahi, splutter same saunf into it. Then, if you like you my add half teaspoon of desi ghee…( I really don’t///Not really required).
Now pour the contents of the cooker into the kadahi
Add Sugar/ jaggery acc. to taste and allow to simmer n cook for 7/8 minutes.
Add black salt/ Pudhina dry powder and some jeera powder.
Cool and then chill in the fridge.
You better believe me when its I say its YUMMY!!!!
You will forget all the souffle”s and Tira Misu’s of the world.
Just see my InstA REEl AND YOU WILL KNOW WHAT I AM Saying
( I prefer to put sugar in this coz the colour remains nice and a golden colour..the Gud/ jaggery which actually gives it the special name….gUD…for Gur
Amba ..for mango::: Gudamba)
Leave a Reply