Rotli,bateta nu shaak,Moong,Keri no Ras,fajeto,rice,chass(buttermilk)
Rotli,bateta nu shaak,Moong,Keri no Ras,fajeto,rice,chass(buttermilk)

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, rotli,bateta nu shaak,moong,keri no ras,fajeto,rice,chass(buttermilk). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Rotli,bateta nu shaak,Moong,Keri no Ras,fajeto,rice,chass(buttermilk) is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Rotli,bateta nu shaak,Moong,Keri no Ras,fajeto,rice,chass(buttermilk) is something that I have loved my whole life.

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.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have rotli,bateta nu shaak,moong,keri no ras,fajeto,rice,chass(buttermilk) using 50 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Rotli,bateta nu shaak,Moong,Keri no Ras,fajeto,rice,chass(buttermilk):
  1. Prepare For Rotli-
  2. Get 1 cup Whole wheat flour (Chapati atta)
  3. Prepare ½ cup Warm water
  4. Take 1 teaspoon Oil
  5. Get as needed Ghee (clarified butter) , to spread on roti
  6. Take For Bateta nu shaak
  7. Take 2 1/2 cups Potatoes cut into 1 inch cubes
  8. Prepare 2 tablespoons Oil
  9. Prepare 1/2 teaspoon Mustard seeds
  10. Prepare 1/2 teaspoon Cumin seeds
  11. Take 1/2 teaspoon Turmeric powder
  12. Take 1 1/2 teaspoons Red chilli powder
  13. Make ready 1/2 teaspoon Coriander powder
  14. Prepare 1/2 teaspoon Cumin powder
  15. Take to taste Salt
  16. Make ready 1 cup Water or as needed
  17. Take 2-3 tablespoons Cilantro or coriander leaves chopped
  18. Make ready For Moong
  19. Take 1/2 cup sabut moong dal (whole moong beans) - soaked in water for an hour or two hours or overnight
  20. Prepare 2-3 cup water
  21. Make ready 2 tablespoons oil
  22. Make ready 1/2 teaspoon cumin seeds
  23. Get 1/4 teaspoon turmeric powder
  24. Prepare 1/4 teaspoon red chilli powder
  25. Make ready as per taste Salt
  26. Prepare Pinch hing
  27. Prepare 1/2 teaspoon ginger paste
  28. Get 1 teaspoon lemon juice
  29. Prepare for Keri no Ras-
  30. Take 10 good quality mangoes (I use Alphonso)
  31. Prepare 2-3 tbsp sugar or as per taste
  32. Make ready as required Water is optional
  33. Take For Fajeto
  34. Make ready 1 cup pulp of mango
  35. Prepare 1/2 cup water
  36. Take 2 teaspoons ghee
  37. Prepare 1 teaspoon teaspoon ginger paste
  38. Take 1/2 teaspoon cumin seeds
  39. Take Pinch pepper power
  40. Get Pinch jeera powder
  41. Get as per taste Salt
  42. Make ready 5-6 Curry leaves
  43. Get for Rice-
  44. Make ready 1 cup long grain white rice
  45. Prepare 3 cups water
  46. Make ready Pinch salt
  47. Get for Chass or buttermilk–
  48. Prepare 3 cups yogurt
  49. Get 1 cup water
  50. Prepare as per taste Salt

In Gujarati language, Batata or bateta means potatoes and Shaak means curry. Hence the translation is potato curry. Simple Vegan Potato curry is very common sabzi in every Gujarati thali. It is a traditional Gujarati Side dish.

Steps to make Rotli,bateta nu shaak,Moong,Keri no Ras,fajeto,rice,chass(buttermilk):
  1. 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.
  2. 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,
  3. 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.
  4. 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
  5. 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.
  6. 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
  7. 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,
  8. 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
  9. 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.
  10. Chass: blend yogurt water salt and make it chill then serve

My Favorite way of eating this Potato curry is with Poori and Mango Shrikhand. Learn how to make a perfect bateta nu rasa valu shaak having deliciously soupy gravy with this easy recipe. Serving Ideas: Batata nu shaak can be served with hot phulka roti or chapatis for lunch. Many prefer to serve it with steamed rice, papad and curd. This batata nu shaak is life saver recipe for me when I am out of vegetables and potatoes are always there in the pantry.

So that is going to wrap it up for this special food rotli,bateta nu shaak,moong,keri no ras,fajeto,rice,chass(buttermilk) recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!