FAMOUS RAJASTHANI CURRY RECIPES
India is the most diverse country on the planet in terms of food, serving scrumptious numerous delicacies from different regions with their distinctive traditional flavors. Amongst them I choose to share few of famous Rajasthani curries here:
Patoda : Patoda or pithod is a rajasthani traditional dish prepared from gram flour, which can be served with chappatis or with sauces as a snack.
Salt - according to taste
Crushed coriander – ½ tsp
Salt - according to taste
Mix gram flour and water gradually to avoid lumps in a mixing bowl. Add salt and turmeric to it and transfer to a pan placed on gas stove. Turn on the flame and keep stirring the batter on medium flame until it gets thick. It takes 6-8 minutes to obtain the required thickness. Turn off the flame and remove this mixture to a oil greased plate and spread evenly. After 5-6 minutes when it cool down and settled completely cut it into small pieces of square or diamond pieces.
For tempering heat oil in pan, add all the tempering seeds, hing and let them splutter nicely. After that add dry spices, saute them quickly. At last add pithod pieces, give them a gentle toss as pithod pieces are little delicate. Pithod is ready to serve! You can try its gravy version too, which is equivalently delicious.
GATTE KI SABZI: Another special curry with soft gatte pieces to relish for long hours. Let’s begin:
Salt - according to taste
Crushed fennel seeds – 1 tsp
Crushed coriander - ½ tsp
Salt - according to taste
To prepare gatte mix all the above ingredients and knead a soft dough by adding little amount of water at a time. Divide the dough into small balls and roll them in cylindrical shape. Boil water in a pan, then add them and let it boil for 4-5 minutes or until they start floating. Remove them from pan in a plate and cut into small round pieces. Gatte are ready but don’t throw the boiled water, we’ll use it in curry.
For making curry heat oil in a pan, then add seeds (carom, crushed corriander and fennel), hing and spices. Give them a quick stir to avoid burning, after that add tomato puree and simmer for 3-4 minutes. At last add whisked curd, stir continuously otherwise curd may get curdled. Add kept boiled water and Cook it for another 5 minutes, then finally add gate and simmer it for 2 mines. Garnish it with finely chopped coriander leaves and serve.
Note: freshly ground gram flour and spices with stones (ceramic corundum) in hawos domestic flour mills incredibly enhance the flavor and nutrition value. These table top atta chakkis can be placed on your kitchen counter and can be used as many times you want without creating any mess or extra effort. Whole grain flour through these grain grinders retain all the nutrients and fibers which leads to a healthy lifestyle.
“To eat is a necessity, but to eat intelligently (healthy) is an art”
jacobvanloon
snowghoul
dailybridgerton
ellievsbear
theartofmadeline
discoholicmusic
vaporwave