Recipe No.

4 Ingredients: For Ghatte:

1 cup - gram flour (besan) 1/2 tsp - carom seeds (ajwain) 1/2 tsp - turmeric powder 1/2 tsp - red chilli powder 1/2 tsp - cumin powder ( jeera powder) 1/2 tsp - saunf (fennel seeds),coarsely ground 1/2 tsp - coriander powder (dhania powder) 1/2 tsp - garam masala powder 1/2 tsp - ginger paste 1/2 tsp - green chilli powder 3 tsps - cream (malai) 2-3 tbsps - yogurt few springs of mint leaves, coarsely chopped a pinch of soda bi carb 1 tsp - salt or to taste Oil for deep frying

Mix together:

1 cup - yogurt, preferably 1-2 days old 2 tsp - gram flour (besan) 1/2 tsp - turmeric powder 1 1/2 tsp - salt or to taste

Gravy:

1/2 cup - tomatoes puree 1/2 tsp - cumin seeds (jeera) 1/2 tsp - red chilli powder 3-4 - cloves (laung) few curry leaves 3 tbsp oil

Method to Prepare Gatte:

Mix all the ingredients under 'For Ghatte' into a soft dough like chapathi dough. Add more yogurt if required. Do not add any water. Smear oil on both your hands and roll out 4"-5" long cylinder like pieces. Boil about 6 cups of water. Keep the gatte in a round steel strainer and place on the pan of boiling water and cover with lid. Cook for 5-7 minutes. If it is not possible to do the 'strainer-way', add the gatte directly into the boiling water and cook for 8 minutes without placing the lid. Let them cool. Drain them, once cool, cut them into 1" long like shown in the picture above. Keep aside. Heat oil for deep frying, add the cut ghatte pieces and fry them till they turn crispy and golden brown. Set aside.

To make gravy:

Mix together yogurt, besan, turmeric powder, salt, ginger paste and green chilli paste. Add 1 cup water and beat well. Heat oil on medium heat, add cumin seeds, when brown add curry leaves. Add cloves. Fry for a minute. Add red chilli powder and the yogurt mixture. Keep stirring for 5-6 minutes. Add tomato puree and cook covered for another 5 minutes. Add water if the gravy is too thick.

Add ghatte and cook on low heat for another couple of minutes. Serve hot with rice or pulao.

CUTLET Ingredients: 3 potatoes 3 carrots 250 gms french beans 500 gms cabbage 2 tbsp ghee 2 to 3 onions tsp haldi powder 1 tsp chili powder 3 tbsp maida 2 tbsp coriander, chopped 2 to 3 green chillies, chopped bread crumbs ghee for frying salt to taste Method: Cut all the vegetables finely. Heat the ghee in a vessel and saut the onions for 1 minute. Put the haldi powders, chili powders and salt and continue to cook until the vegetables are cooked. Sprinkle the maida on the vegetables, mix and cook again for a few minutes. Mash the vegetables. Put the coriander and green chillies and mix properly. Shape into cutlets. Roll in bread crumbs and shallow fry in ghee. Ready to serve hot with tomato ketchup.