Rajasthan, the Land of Royals, the largest state in India, is culturally rich and has artistic and cultural traditions which reflect the ancient Indian way of life.
No state in India is more colorful than Rajasthan. From the bright tones reflected in the female traditional dresses and the male turbans to an impressively rich and assorted collection of spices, this sun-soaked land reflects the most brilliant hues of the rainbow. Even the main tourist attractions are color-coded like “Pink City(Jaipur)”, “White City(Udaipur)” and “Sun City/Blue City(Jodhpur).” ( accord to anshu-rajasthanicuisine )
According to Wiki pedia, Rajasthani cooking was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Due to the scarcity of water, the cuisine involves use of milk, yogurt or buttermilk to wet the gravies. Instead of greens, they use different types of local berries. Instead of tomatoes, they learned to sour the dishes with dried mango powder. The use of lentils and legumes, mainly Jowar, Bajra and Gram Flour in their food keeps the nutritional value very high. Once cooked, these most of the traditional Rajasthani vegetables can be eaten over days and don't need refrigeration.
The main ingredient behind the rich flavors and the exotic aroma of Rajasthani food is the use of Ghee (traditional Indian clarified butter) in making almost all the dishes; main, sides and dessrts.
From the famous Rajasthani Cuisine, we are going to "Gatte Ki kadhi". This is gravy is made by besan/ gram flour dumplings that are spiced up with dry masalas and then steamed and cut into small bite sized pieces. This katte is then added to yogurt based gravy. It goes well with rice and parathas. Another version of the gatte ki kadhi is made using an onion and tomato based gravy is usually prepared in the winter when vegetables are easily available.
Gatte Ki KadhiPreparation Time: 20 mins.
Cooking Time: 25 mins.
For the gattas:
¾ cup besan
1 tsp chilli powder
1 tsp fennel seeds
⅛ tsp carom seeds
1 tbsp curds
2 tbsp oil
salt to taste
For the kadhi
2 cups curds , beaten
1 tbsp besan
4 to 6 curry leaves
2 tbsp oil
½ tsp mustard seeds
1 tsp cumin seeds
½ tsp fennel seeds
¼ tsp asafoetida
½ inch piece cinnamon
¼ tsp turmeric powder
2 tsp chilli powder
2 tsp coriander powder
2 tbsp chopped coriander (dhania)
For the gattas:
1.Mix all the ingredients for the gattas and knead into a firm dough using 1 to 2 tablespoons of water.
2. Divide the mixture into 8 equal portions and shape each portion into log.
3. Boil plenty of water in a pan and cook the gattas in boiling water 7 to 8 minutes. Drain and cut the gattas into half inch long pieces. keep aside till use.
For the kadhi:
4. Mix the beaten curds, gram flour, ½ cup of water and curry leaves with out any lumps.
5. Heat the oil in a pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida, bay leaf, clove, cinnamon and cardamom.
6.When the seeds crackle, add the masala powders and saute for a few seconds.
7.Add the curd mixture, 1 cup of water and salt and bring to a boil while stirring continuously to avoid curdling.
8. Add the prepared gattas to the kadhi and bring to a boil. Garnish with the chopped coriander.
Serve hot with rice or roti.www.sarasyummybites.com
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