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RAJATHANI FOOD ...................... WITH MANJUSHA KUMAR

(Gatte Ki Subzi and Daal Baati)

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Gatte Ki Subzi 

Different steps in the making of Gatta, a Rajasthani delicacy.

(Photo Credits: Manjusha Kumar, Grand Rapids, MI, USA) 

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For the Gatta:


In pan, dry roast 1 tbsp coriander seeds- crushed

In pot,
Add 21/2 cup besan
1/4 cup oil
1 tsp coriander pwd
1 tbsp whole coriander- roasted and crushed
1/2 tsp Tumeric pwd
1/2 cup yogurt
Salt and Red Chili pwd to taste
Little bit water- enough to make into roti dough- not too hard.

Roll into logs using hand.
Put into boiling water on fire, for 10 mins.
Try to separate them if they get glued to each other.

Once they start floating and a poked fork comes out clean, they are cooked. 

Remove from water and cut them into small pieces as seen in the picture above.

The Gattas are ready to go in the curry. If you wish you may slightly roast the Gattas in a pan with a little oil, but that is optional- much like Paneer is used plain or roasted.

For the Curry

In a pan,
+ 1 tbsp oil. Heat
+ 2 pinches of Asafoetida
 + 2 tsp cumin seeds
+ 2 tsp mustard seeds. Wait for it to crackle
Puree made of the following-
(1 clove of garlic
+1/ 2 in ginger
+ 1/4 onion
+ 1/2 tomato)
Roast well.
+ 2 tsp each of coriander pwd, chili pwd, garam masala pwd
+ 1 tsp Tumeric pwd
Roast well.
+ 1 tbsp besan mixed with 1 cup yogurt
+ 1 cup of leftover water in which gatta was boiled. Add more if curry feels too thick
+ salt
+ add gattas made previously
Boil on slow for 10 mins

Garnish with cilantro leaves
Serve with Battis and rice.

Roast
End this tadka in the end.
Garnish with freshly chopped cilantro leaves.

For Jains, omit the onion and garlic. 

Rajasthani Baati

In a mixing bowl, add the following-
2 cups of wheat flour

1/2 cup sooji
1/4 tsp soda
Salt
Ghee- 3 tbsp
Mix well

Add minimum amount of water so as to make stiff dough.

Leave for 1/2 hour.

Divide into balls. 
Preheat oven to 550 F
Cook for 12 mins. Keep checking to make sure it gets brownish. Then broil for 1 min.
Press the baati to slightly open and pour ghee into it ( optional, but will help in keeping it softened )
Serve in individual bowls with hot Rajasthani daal poured over it.

Makes 15 small Baatis.

Rajasthani Daal For Baati

In a mixing bowl, soak the following with water-

1 cup toor dal
1 cup chana dal
1 cup split moog dal with skin
1 cup split urad dal with skin

Boil with salt and Turmeric pwd- 1 tsp. 
If possible boil in a crock pot until the dal is well boiled and blended together (it will take 6-8 hours depending on the crock-pot)

For tadka-

In a pan,
+ 1 tbsp oil. Heat
+ 2 pinches of Asafoetida
 + 2 tsp cumin seeds
+ 2 tsp mustard seeds. Wait for it to crackle
+ 5 cloves of chopped garlic
+ 2 in chopped ginger

Roast
+ 1 med chopped onion
Roast
+ 2 tsp each of coriander pwd, chili pwd, garam masala
Roast well.
+ 1 med chopped tomato
Roast

Garnish with freshly chopped cilantro leaves.

For Jains, omit the onion and garlic.

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