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Before you jump to Tricolours gatta gravy and breakfast recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.
You already have some knowledge of how important it is to have a fit and healthy heart. Of course, if your heart isn’t healthy then the rest of you isn’t going to be healthy too. You already know that if you want your heart to be healthy, you should stick to a good and healthy lifestyle and work out on a regular basis. Do you know, however, that there are a number of foods that can help you have a healthy heart? Keep reading to learn which foods are great for your heart.
Fish is more or less the healthiest food out there. You’re probably already aware of this because your doctor has told you to eat some fish at least two or three times each week. This is especially true for people suffering from heart problems or who are worried that their hearts aren’t healthy. Fact: Fish contains lots of Omega 3’s which are elements that process cholesterol and transform it into healthy energy. Try consuming fish in two meals each week.
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We hope you got benefit from reading it, now let’s go back to tricolours gatta gravy and breakfast recipe. To cook tricolours gatta gravy and breakfast you need 28 ingredients and 10 steps. Here is how you do it.
The ingredients needed to make Tricolours gatta gravy and breakfast:
- Provide For Gatta
- Get 1+1/2 cup Gram flour (Besan)
- Use 3 table spoon Curd (Dahi)
- Prepare 2 pinch Soda
- Take 1 tea spoon Ajwain
- Prepare to taste Salt
- Provide 2 table spoon Palak paste / spinach paste
- Prepare 1cup mashed Paneer
- You need 1/4 teaspoon Black pepper
- Use 1 teaspoon Red chilli powder
- You need 1 teaspoon Garam masala
- Take For Gravy
- Get 1/2 teapoon Jeera / cumin
- You need 2 teaspoon Ginger paste
- Prepare 1 cup Tomato paste
- You need 1 teaspoon Garam masala
- You need 1/2 teaspoon Red chilli powder
- Get 1/2 teaspoon Turmeric powder
- Use 1/2 teaspoon Kashmiri mirch powder
- Take 1 table spoon Kaju paste or powder / cashew paste
- Get 1 table spoon Coriander leaves finely chopped
- Provide to taste Salt
- Take 2 table spoon Oil
- Use For tadka
- Get 1 teaspoon Mustard seeds
- Use 8 to 10 leaves Curry leaves
- You need 2 to 3 according to taste Red chilli whole
- Prepare 1 table spoon Oil
Instructions to make Tricolours gatta gravy and breakfast:
- For gatta: In a mixing bowl take 1cup besan,salt to taste, 1pinch of soda,1/2 teaspoon garam masala, 1/2 teaspoon ajwain, 1/2 teaspoon red chilli powder and 2 table spoon curd and mix it and make tight dough with help of water.keep aside
- Take 1 cup of besan more add all ingredients same that mentioned above add the palak paste also and make the dough if need water take little bit.
- Take mashed paneer in mixing bowl add salt and pepper and mix well.
- Grease the hand and take a part of yellow part and after that green part on it put the paneer on it and close it all around like this. Make all of gatta like this.
- Take a steamer or a greased steel chhanni on top of a water filled panor patila. Gas on and steam all the gatta on it. You can do same process with steamer.
- After steamed gatta keep aside and let it cool down. After cool down you cut into pieces and keep aside.
- For gravy: take a kadhai or pan heat the oil put the jeera and just crackle add the ginger paste and saute then add garam masala, red chilli powder, turmeric powder, coriander powder and saute well but be careful not to over cook add tomato paste and kaju paste or powder saute well till oil separately add salt and 1cup water and after one boil then cook for 5 to 7 minutes.
- Add 1/2 teaspoon garam masala and 1/2 teaspoon kashmiri mirch powder and cook it 2minutes more.
- Switch off the flame In a bowl pour the gravy and put the half of gattas in it. Sprinkle the coriander leaves. Gatta gravy is ready serve it.
- For Gatta breakfast: take a pan or pan and heat the oil add mustard seeds, curry leaves and red chillies and just crackles add half gatta pieces in it and mix well saute for 2 minutes and sprinkle coriander leaves and serve hot with green chutney or sauce for breakfast.
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