Loosing 3 members of the family in quick succession over a span of 10 days was a hard phase. 60,86 and 93 years in that order was a hard hit. Though the intensity of relationships varied, the loss evoked a feeling of helplessness & melancholy ,some sort of a drained out feel … yet had to forcefully project a strong demeanour, smiles at the workplace …difficult but managed. My love for cooking, quickly counteracted the grief. The positivity and superpower that it generated was a great coping mechanism. However, my social media visibility was zero and my brain refused to create any content. Today I forced myself to write. My mind to my surprise, beautifully combined geography, history, and a royal repast… Gatte Ki Subji reminding us of the hot searing summer of the Thar and the ingenuity of the people of this princely land to sustain health and nutrition.
The land of maharajas, deserts, and scenic lakes…alluring royal history, colourful culture and lip-smacking cuisine…all this aptly describes the unique and vibrant state of Rajasthan. a splendid array of colourful, spicy, and unique dishes, its cuisine was highly influenced by the geomorphology and political conditions of the region of Rajasthan. Thar, the Great Indian Desert and The Aravalli hills, the oldest geographical feature of the Indian subcontinent, divides Rajasthan into two regions of startling contrasts- barren & fertile.
Food in this land of the princes has its own unique flavour and the simplest and the most basic of ingredients go into the preparation of most of the dishes. The Vaishnav’s, followers of Krishna, were vegetarian, and strictly so, as were the Bishnoi’s, a community known for their passion to conserve both animal and plant life. Even among Rajputs, there were enough royal kitchens where nothing other than vegetarian meals were cooked.
A lack of leafy green vegetables, pronounced use of lentils, pulses, legumes and the use of milk, curd and buttermilk in place of the water in the gravy marks the food style of this glorious desert state. Gram flour is the major ingredient in the making of a couple of delicacies such as “pakodi” and “gatte ki sabzi”. Prepared with gram flour and dry masalas, the gatte is steamed and cut into bite-sized portions Women in Rajasthan used to make gatte in advance and store them for future use…preservation is another prominent feature of this desert cuisine.
GATTE KE SUBJI RECIPE
Ingredients for Gatte:
- Besan/Bengal gram flour 1.5 C
- Oil 2Tbsp
- Ajwain/Carrom Seeds ½ tsp
- Cooking soda a pinch
- Curds 2 tbsp
- Water to cook 5 cups
- Salt to taste
Ingredients for Gravy:
- Curd 1 cup
- Tomatoes medium 3
- Ginger finely chopped 1 tsp.
- Green chilly 3 slit.
- Fresh cream 2 tbsp (optional)
- Asafoetida a pinch
- Jeera /Cumin Seeds 1 tsp
- Haldi /Turmeric Powder 1/4 tsp
- Kashmiri Red Chilly Powder 2 tsp
- Garam Masala 1 tsp
- Coriander Powder 1 tsp
- Coriander Leaves chopped 2 tbsp.
- Ghee / Cooking Oil 3 Tbsp
To prepare soft gatte:
- In pan add 2 cups of water and bring to a boil.
- Mix together all the ingredients without adding water. Make a soft dough, sprinkling water if required. .
- Smear oil on the palms and make 5-6 thin long gatta logs out of this dough.
- Add the gatte gently into the boiling water. Lower the flame and allow to cook. When the gatte change colour, check with a knife for doness. If the knife comes out clean ,the gatte are cooked.
- Remove the Gatte and allow to cool. Retained the cooked water.
- On cooling slice, the gatte into 2 cm pieces.
To prepare the gravy:
- In a small bowl take 1 tablespoon of water, Kashmiri red chilly powder, turmeric, and coriander powder. Mix well and keep aside for 10 mins.
- Whisk the curd and set aside.
- In a heavy bottomed pan ,heat oil and add the cumin. When it splutters add asafoetida and green chilly. Add the finely chopped tomatoes.
- Sauté till soft.
- Add the soaked spice powders and cook till oil separates. Add the curd and continue cooking stirring throughout. When oil floats, add the cooked water and adjust the consistency of the gravy. Add the gatte and bring to a slow boil. Remove . Garnish with coriander and cream.
SWEET & SPICY STUFFED ROTI RECIPE
Ingredients for Sweet & Spicy Stuffed Roti:
- Whole wheat flour 1 c
- Powdered jaggery ½ c
- Chilly powder 1 tsp
- Salt a pinch
Preparation Method for Sweet & Spicy Stuffed Roti:
- Mix the jaggery ,salt and chilly powder. Set aside.
- Make a soft dough with the flour.
- Pinch small balls and stuff with the sweet/spicy powder. Roll into rotis . Heat a heavy griddle and cook the rotis on both sides till light brown. Smear ghee and serve.
Rajasthani Special Classic Combo “Gatte ki sabji with Sweet & Spicy Stuffed Roti” is Ready 🙂
