Powered by IP2Location.com

Saturday, April 21, 2007

Gaanthiya nu Shaak

This dish is a regular favorite in my house.
My two year old would just pick all the gaanthias and eat it.
It is really good with roti or rice.
Jain Gujaratis make this a lot.

You will need:
(for 4-6 people)
For gaanthia:

2 cups besan (chickpea flour)
1/2 tsp turmeric
1/2 tsp chili powder
1 tsp dhania-jeera powder
1 tbsp oil
salt to taste
water to knead a semi-soft dough.

For the gravy: 5-6 cups of water 1-1/2 cup yogurt
oil for tempering
1 tsp mustard seeds
1/2 tsp hing
1/2 tsp chili powder
1/4 tsp turmeric
salt to taste
Method Mix all the ingredients for gaanthia and make semi-soft dough. Let it rest for 15-20 minutes. Now take a small amount of dough and on a flat surface roll it like a thin noodle (sev). See the picture

If you do not want to roll it by hand you can put the dough into sev machine and make the gaanthias with that. It took me about 3o minutes to roll this gaanthia.

Now for the gravy:
Boil 5-6 cups of water in a stock pot. Add salt and turmeric powder to it. While the water is boiling add the gaanthia to it and break it with a wooden spatula . Don't worry the gaanthia won't stick. Let the gaanthia boil for 10-15 minutes and you can taste it to see that they are done or not. They shouldn't taste like raw besan.

Once the gaanthias are done, add the yogurt and simmer the gaanthia for couple of minutes.

Now for the tempering: Heat oil in a small pan and add mustard seeds, once they pop turn the heat off and add hing and red chili powder, and pour the tempering over the gaanthia and simmer for a while. Adjust the salt and other seasoning according to your taste.

We prefer this dish a little sour in taste, you can add lemon juice if the yogurt is not too sour.

No comments: