Tuesday, May 6

Marwari Shahi Gatta Kadhi

Though i'm a Rajasthani, but seriously i don't know much of rajasthani cooking. I ate everthing my mom made, but was never much interested in its recipes. And as we were born and brought up in a cosmopolitan city, all the cusines from all parts of india were so mixed up that we could hardly differenciate. For us south indian idli dosa, gujrati dhokla or gatta kadhi or punjabi chole ,these all were our regular meals.So when this event RCI Rajasthan was accounced, and i read comments that people don't know much about rajasthani cuisine, i was in the same plate.....haha
But hey, i know some, so here goes my first one...


For the gattas

3/4 cup Bengal gram flour (besan)
1 tsp chilli powder
1 tsp fennel seeds (saunf)
1/2 tspn ajwain (carom seeds)
a pinch baking powder
2 tsp oil
salt to taste

For the kadhi

2 cups curds, beaten
1 tbsp Bengal gram flour (besan)
4 to 6 curry leaves
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds (rai)
1/2 tsp fennel seeds (saunf)
1/4 tsp asafoetida (hing)

1/4 tsp turmeric powder (haldi)
2 tsp chilli powder
2 tsp coriander (dhania) powder
2 tsp oil
salt to taste

For garnish

2 tablespoons chopped coriander


For the gattas

Combine all the ingredients for the gattas. Knead into a firm dough using 1 to 2 tbsp of water.
Knead well, rest it for 10 minutes and then divide into three or four equal portions, roll them in cylindrical shape

and then boil in water until cooked( 7 to 8 minutes,Drain )

Take off and cut into small pieces.

Deep-fry these pieces in medium hot oil until lightly browned. Remove and leave aside.(I sometimes avoid the step of deep frying gattas ,instead shallow fry them while making kadhi)

For the kadhi

Combine the beaten curds, gram flour, ½ cup of water,turmeric powder,chilli powder and coriander powder and mix well so that no lumps remain.
Heat the oil in a pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida and curry leaves. (here can now add gattas too, if not deep fried previously)
When the seeds crackle add the curd mixture, 1 cup of water and salt and bring to a boil while stirring continuously, so that the kadhi does not split and stir fry until it returns to medium thick consistency Keep aside.
Mix in fried gatte, bring to a boil. Finally put the tadka of red chilly powder,top with cut green coriander leaves(for garnish) and serve hot with missi roti or parathas.

This is my first entry for RCI:rajasthan, hosted by Padmaja of Spicyandhra.


Sagari said...

kadhi looks deleciouss neha

Kalai said...

Nice entry! I guess lots of people grew up like that in India, but this dish looks fabulous! :)

Alpa said...

that's a beautiful recipe! i guess i'm in the same boat as you since my parents were brought up in mumbai, so we always had so many different foods each nite. So lucky :)

bee said...

looking forward to your rajasthani recipes. i've eaten the rajasthani thali at chetna restaurant in bombay and loved it.

Uma said...

looks delcious. what a coincidence! I also prepared the same for RCI. but yet to post it.

Unknown said...

Sounds too delicious..will try this sometime..this is new to me..

Neha said...

thanx a lot
@kalai n alpa,
that's true, n that's why we already have that taste buds for all the cuisine ,all over india..
i too hope , could post more, but 'll need help from my mom for that...hehe
looking fwd for ur version...
@divya vikram,
Try n definately post it too,

notyet100 said...

hve eaten gatte ki sabji,..but this version seems new to me..nice one..

Madhavi said...

i love gatta kadhi, urs looks very yummmmm!!!thanxxx for sharing.


Cham said...

Glad to know that u r from Rajasthan, ur recipe looks great :) Oh i am still hunting for Rajast dishes fo RCI :)

Bhawana said...

This is very tasty

Padmaja said...

Neha not one but two wonderful dishes for my event, It gives me immense pleasure to receive them. recipes and amazing pictures look so yum!!

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