Rajasthani speciality - Gatte ki sabji

Gatte ki sabji is a traditional Rajasthani speciality which is a Gram flour dumplings with dry spices, steamed and then dunked into a yogurt based curry. You can enjoy this dish either with puri, chappati or steamed rice.

• Preparation time : 20 mins
• Cooking time : 25 mins

serves : 4

Ingredients :

For the Gattas:

3/4 cup of bengal gram flour (besan)

1 tsp of chilli powder

1 tsp of fennel seeds (saunf)

1/8 tsp of carom seeds (ajwain)

1 tbsp of curds

1 tbsp of oil

salt to taste

For the Curry:

2 cups of curds, beaten

1 tbsp of bengal gram flour (besan)

4 to 6 curry leaves (karipatta)

1 tsp of cumin seeds (jeera)

1/2 tsp of fennel seeds (saunf)

1/2 tsp of mustard seeds (rai)

1/4 tsp of asafoetida (hing)

1 bay leaf (tej patta)

1 clove (laung)

25mm. (1") stick of cinnamon (dalchini)

1 cardomom (elaichi)

1/4 tsp of tumeric powder (haldi)

2 tsp of chilli powder

2 tsp corainder (dhania) powder

2 tbsp of oil

salt to taste

for the Garnish:

2 tbsp of corainder chopped

Method :

For the gattas:

1. Combine all the ingredients for the gattas. Knead into a firm dough using 1 or 2 tbsp of water.

2. Divide the mixture into 8 equal portions and shape each portion into a 75 mm. (3") long cylindrical roll.

3. Boil plenty of water in a pot, add little oil in the water and cook the gattas in boiling water for 7 to 8 minutes till they float on top. Drain and keep aside.

4. Cut the gattas into 12 mm. (1/2") long pieces. keep aside.

For the curry:

1. Combine the beaten curds, gram flour, 1/2 cup of water and curry leaves and mix well so that no lumps remain.

2. Heat the oil in a pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida, bay leaf, clove, and cardomom.

3. When the seeds crackle, add the turmeric powder, chilli powder and corainder powder and saute for few seconds.

4. Add the curd mixture, 1 cup of water and salt to bring to a boil while stirring continously, so that the curry does not split. Simmer for about 10 minutes and keep aside.

How to proceed :

1. Add the prepared gattas to the curry and bring to a boil.

2. Garnish with chopped corainder, serve hot with puris, chappatis or steamed rice.

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Rajasthani - Daal batti

Recognised as a Rajasthan speciality, Dal-baati, is a wholesome Rajasthani meal. Dal, or lentil curry, is made of two kind of lentils which are cooked along with the masalas to make a tasty dal or curry . Baati, a rounded of stuffed flour that's baked in a charcoal fire or oven. Baati comes in many varieties as a substitute for rotis. You could opt for plain baati, or try the more exotic masala, dry fruit or missi baatis. Baati is made out of wheat, flour, millet or a mix of maize and wheat flour, with loads of ghee.

• Preparation time: 20 mins
• Cooking time: 45 mins

Rajasthani Batti

Rajasthani Daal

Ingredients:

For baati (dumplings):

1 1/2 cup whole wheat flour

1/2 cup besan (gram flour)

3 tbsp ghee, melted

1/2 cup curd

salt to taste

For the dal (lentil curry):

2/3 cup split green moong dal

1/2 cup channa dal

4 dry red chillies

10 - 12 curry leaves

1 tsp mustard seeds

1 tsp cumin seeds (jeera)

a pinch of asafoetida (hing)

1 tsp tumeric powder

2 tbsp chilli powder

2 tbsp corainder powder

salt to taste

2 tbsp ghee (clarified butter)

2 cup water

juice of half lemon

Method:

For the baati:

1. Knead a soft dough with flour, besan (gram flour), ghee, curd, salt and just enough water.

2. Divide the mixture into 6 equal parts. Roll into lemon-sized balls. Cover and keep for one hour.

3. Then bake in the oven at 350* F for about 30 - 35 mins approximately till puffed and golden outside and spongy inside. Remove and glaze it with ghee. Serve hot

For the dal:

1. Wash and soak the dals together for atleast 1 hour. Pressure cook the dal till it is cooked. Beat the dal to form a consistent paste.

 

2. Heat the pan with ghee. Add mustard seed, cumin seeds(jeera). When they start to crackle.

3. Add curry leaves, pinch of asafoetida (hing), dry red chillies. Fry it for few minutes.

4. Add chilli powder and tumeric powder to it. Fry for little while till the oil separates out. Add the corainder powder, salt to taste and the cooked dal and the remaining water, bring to a boil.

5. Add lemon juice is needed. Garnish with corainder leaves

Note: You can make dumplings up to 2-3 hours before upto the point of cooking. Then place on a greased tray, cover with a cling film and keep aside. Start cooking 30 minutes before serving

The temperature to cook the baati may vary when you see the baatis are golden brown break open a little and check the inside is cooke or not. That way you will know it is done or not. 

RAJASTHANI CUISINE - Traditional Rajastani Thali

Rajasthani food is incomplete without the mention of the famous Dal-Baati-Churma. It consists of baatis or flaky round breads baked over firewood or Kandas (i.e cow dung) are done in villages. Baatis can be baked in a gas tandoor or an electric oven as well. But one thing common for baatis, irrespective of their cooking technique is that they are always served dipped in ghee accompanied with dal and churma. The dal is cooked with ghee, the masalas in the dal are fried in ghee and more ghee is mixed into the dal before serving. Often a large batch of baatis is made and part of the dough is left 

Rajasthani Thali (Bati Churma)

unsalted. This unsalted dough then shaped into rounds and cooked on the tawa on low flame. Later these baatis are crushed and sugar or jaggery is mixed into them along with ghee to make a sweet dessert- churma. The three together, simple though they sound, make a very filling meal. No Rajasthani festive or wedding menu is complete without this popular recipe.

Rajasthani Saag

Another way of eating Dal Baati is by crushing the baati add ghee, dal, onions, athana mirchi, lime juice, mango pickle, sabjis - mixed vegetable and gatte ki sabji and mix all together for a tasty and delicious meal.