Gatte Ki Kadhi and Guvar Sabji - RCI Rajasthan

Gatte Ki Kadhi Recipe:

This is my first entry ever to any RCI event:)...This entry is for the RCI Rajasthan event. Unfortunately, I don't have any Rajasthani/Marwadi friends and the only influence of Rajasthani food I have had is from eating at those thali places in Hyd (kothi area and Dhola Ri Dhani) but I have enjoyed it immensely everytime I have had it.......This recipe was a mish mash of several recipes that I looked up online and personalized according to my taste. The kadhi was yummy and I would have loved to serve it with Bajra roti but did not have the time for it.



Ingredients:

For Gatte -

1. 2 cups besan
2. 1 tsp chilli powder
3. 1/2 tsp salt
4. 1/2 tsp turmeric
5. Jeera-Dhania powder - 1 tsp
   
6. Ajwain 1 tsp - crushed slightly
7. Curry leaves - 4/5 chopped finely
8. Handful of corriander leaves - finely chopped
9. Fresh ginger paste- 1tsp
10. Fresh garlic paste - 1/2 tsp
11. Baking powder - 2 pinches
12. Oil - 2 tbsps

For Kadhi

1. 4 cups of non fat yogurt
2. Turmeric 1/2 tsp
3. Red chilli powder 1 tsp
4. Jeera Dhania Powder 1 tsp
5. Salt
6. Walter
7. Curry Leaves - 4/5
8. Ajwain - 1/2 tsp finely crushed
9. Oil - 1 tbsp
10. Ginger paste - 1tsp
11. Besan - 2tbsps
    

Directions:

1. For the gatte, mix together together all the ingredients and then add enough water to get it into the consistency of dough. Do not knead it too much.
   



2. Make 1/2 inch wide and 5 inch long cylinders out of the dough.
   



3. Boil enough water in a pot and once it is bubbling drop in the cylinders and cook until the cylinders float up and look fully cooked.



4. Cut the cylinders in to 1/2 inch pieces.



5. Heat oil in a pan and saute the pieces until they brown a bit. Usually these are deep fried but I only saute-ed them and it works well. Must healthier too.



6. For the Kadhi, make a paste of besan and water and beat it into the yogurt with some water.



7. Mix in the turmeric, jeera-dhania powder, red chilli powder, ajwain and salt to taste
   



8. Heat oil and add cumin/jeera, curry leaves, ginger paste and saute for 1 minute.
   



9. Now add in the yogurt and the gatte and simmer on low heat until it is evenly heated.



10. Serve hot with rotis!

My variations: The changes I made was to add the ginger paste, garlic paste, ajwain, jeera powder, corriander, curry leaves and to saute the gatte instead of deep fry and it made a world of difference

Guvar Sabji :

This is a recipe that is very simple and I have often seen it served this way in Rajasthani thalis. I arrived at the recipe only from tasting it and hopefully it is how ti is made by Rajasthan:)

Ingredients:

1. Guvar - 3 cups, cut into inch long pieces



2. Oil - 2 tsps



3. Mustard seeds - 1 tsp



4. Jeera - 1tsp



5. Salt



6. Red chilli powder - 1/2 tsp
   



7. Jeera-dhania powder - 1 tsp



8. Jeera powder - 1 tsp



9. Yogurt - 1 cup



10. Water 1/4 cup
    

Directions:

1. Heat oil and add jeera and mustard seeds and let them pop.



2. Add the guvar and let is cook until a little soft.



3. Add the spices and water and steam until raw smell of spices goes away.



4. Once cooked, beat the yogurt and add it in. Take the dish off the stove and serve with rotis!