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Monday, November 26, 2007

Besan ki Sabzi, Tadka Dal, Cabbage Raita for RCI: Bihar

....Rich in its historical traditions and ancient splendor, the culturally rich Bihar has derived its name from “Vihar”. It was called the land of “Viharas” for its having a good number of recreational sites where people enjoyed activities in serene surroundings by the side of ponds and lakes. Endowed with a rich cultural and religious heritage, Bihar was a seat of power of the vast and powerful Magadh Empire, whose might had checked further onslaught of Alexander the Great. Bihar was cradle of civilization and nerve centre of religious activities of Hindu, Boudh, Jain, Sikh and Islam....

Bihari cuisine is predominantly vegetarian with bhaats, dals, subzis, chokhas and tarkaris. So, for Sangeeta's RCI: Bihar event, I managed to whip up couple of recipes from a typical Bihari Cuisine - Besan (Gatte) ki Sabzi, Tadka Dal and Cabbage Raita. This was my second attempt to make Gattes - which I am happy to say came out delish and yummy! Phew!!

All these three recipes were made at different times, So here is a virtual Bihari Thali for all of u ...:))



Besan (Gatte) ki Sabzi
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Adapted from: here

Ingredients:

For gattes:

1 cup Besan (Chickpea flour)
Salt
1 tbsp Red Chilli powder
2 Green Chillies
1 tbsp Coriander powder

For Gravy:

1 chopped Tomato
1 medium Onion chopped
Salt - to taste
1 tbsp RedChilli powder
3 tbsp Yogurt
1 tbsp Cumin seeds
1 tbsp Mustard seeds
2 Red Chillies
1/2 tbsp Ginger Garlic paste
2 tbsp Vegetable Oil
a pinch of Asafoetida
few Curry leaves
Water


Preparation:

1. Mix besan, chopped green chillies, salt, red chili powder, oil with some water.
2. Make kabab shaped gattes out of the besan dough.
3. Put them into boiling water and boil for 10 minutes.
4. Take them out the water and cut the besan rounds into small pieces. Keep aside.
5. Now, to prepare the gravy, heat oil in a skillet and then add cumin, mustard seeds with a pinch of Asafoetida. Then add ginger garlic paste with onions, tomatoes, salt, turmeric, curry leaves, red chilli powder and garam masala. Add water if needed. Cook for couple of minutes.
6. Add yogurt and stir the contents well.
7. Finally, put the gattes to the gravy. Slow cook for about 10 minutes.
8. Serve hot with rice or roti.

Tadka Daal
---------------

To make Tadka Daal:

Cook 1 cup of Toor dal. In a skillet, heat some oil, add urad dal, mustard, cumin seeds, hing with few red chillies. Add garlic and curry leaves. Finally add the cooked toor dal and season with salt, turmeric and red chilli powder. This simple dal is such an awesome comfort food in these long, chilly nights. Isn't it!



Cabbage Raita
-------------------

Cabbage Raita is one of our favorites, especially when we are bored of having plain yogurt. One can substitute Snake Gourd instead of cabbage.

To make this simple raita: Microwave 2 cups cut cabbage with little water for about 7 minutes until its not completely mushy. Add 1 cup yougurt and a normal tadka (oil + mustard seeds + urad + cumin + curry leaves + green chillies ) to it. Mix the contents well. Thats it, a simple yet yummy cabbage raita is ready to serve.



Hope you all enjoied these recipes. Take care and Have a great weekend!

16 comments :

  1. that is a wonderful feast. gatte ki sabzi also has a rajathani cousin, methinks.

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  2. @ Bee: Oh ya Bee, Gatte ki sabzi is in Rajasthani and Gujarati cuisine too. me too think..:))

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  3. Nice dishes siri...good that you have been able to do something...I haven't been able to do anything for bihar!..

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  4. cabbage raita sounds interesting...thanks for posting

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  5. The gatte ki sabzi sounds very interesting. Nice dishes Siri.

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  6. I am back!:))
    Gatte ki Subzi looks delicious, a must try for me.I have cooked a similar dish.Great Thali, glad you made it before the deadline!:)

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  7. Wonderful recipes, Siri..
    Because of these "Events" only, I get chances to understand various cuisines..
    thanks for the recipes..

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  8. @ Roopa : Thanks dear!.. glad u liked the virtual spread..:))

    @ Srivalli: With so many events around, its so difficult to participate in ALL of them Sri.. I am still thinking what to make for urs.. Glad the deadline is Nov 30th.. that way, I have some time.. hehehe..:)

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  9. @ EC: Thanks for dropping by EC. Glad u liked the Cabbage Raita!

    @ Nags: Thanks dear..:)

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  10. @ Laavanya: Thanks laavanya..:D

    @ Asha: Glad u are back ashaji, missed ur sweet comments these 3 days..:)) Oh ya, I cud make something for RCI just before deadline hehe..:))

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  11. @ Seena: Wow, glad u see ur comments Seena, after soo long. Hope u are doing good and take a good care of ur health...Ya, thats so true..becoz of these events, I got to know abt so many cuisines!

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  12. That looks very nice shriya..thanx for the recipe and never tried cabbage raitha b4...!!

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  13. Wonderful sabzis, never tried cabbage raita and that too in the mW....simple, easy and quick

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  14. @ Rajeshwari: Thanks dear..:) do try cabbage raita sometime... I am sure u wud love it..:)

    @ Sandeepa: Thanks dearie! glad u liked my virtual thali for RCI.:)

    ~ Siri

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