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Flavours of India No Marwari meal can be complete without the inclusion of the ever-popular gatta curry, dhaniya mangodi and dal bati

Flavours of India No Marwari meal can be complete without the inclusion of the ever-popular gatta curry, dhaniya mangodi and dal bati  



Cuisine Savour unique flavours of Marwari style of cooking



The cuisines of Rajasthan are varied depending on the community. A mix of spices and herbs combined with millets, maize, corn, wheat and pulses result in a range delicacies. Rajasthani food is generally low on fat and high on protein. Marwari cuisine is an exception though. Some recipes use ghee or oil liberally to bring out unique flavours. Try these Marwari recipes on monsoon evenings for a yummy treat. These recipes by executive chef Amit Wadhawan are part of the ongoing Marwari food festival, Padharo Marhe Des, at Hotel Ista, Gachibowli.

Gatta Curry

Ingredients

For gatta

Besan: 400gms

Whole coriander: 20gms

Chilly powder: 30gms

Turmeric powder: 10gms

Salt to taste

Water to make dough

Oil: 100ml

For the gravy

Curd: 500gms

Chilly powder: 30gms

Turmeric powder: 10gms

Salt to taste

Hing: 5gms

Coriander powder: 10gms

Cumin seeds: 10gms

Method

To make gutta

Take a mixing bowl; add besan, turmeric, coriander seeds, chilly powder and salt and mix well. Add oil to the mixture. Rub the besan and oil together. Add water and make soft dough. Divide the dough into equal balls of 1-inch diameter. Roll them in cylindrical shapes of 1-inch diameter. Cook the gatta rolls in boiling water for 15-20 minutes.

Allow them to cool and cut into 1-inch slices and fry in oil till light brown.

For gravy

Take the curd in a bowl and mix turmeric powder, chilly powder, coriander powder and salt and whisk it till smooth consistency. Heat oil in a kadhai, temper cumin and add hing. Now add the curd mixture and cook till the gravy leaves oil. Add some water and when it starts boiling, add gatta to the gravy and simmer. Leave the gattas in the gravy for at least 30 minutes before serving so that they become soft. Garnish with freshly chopped coriander. Serve hot.

Dhaniya mangodi

Ingredients

Mangodi: 200gms

Cumin seeds: 10gms

Hing: 4gms

Turmeric powder: 10gms

Red chilly powder: 20gms

Coriander powder: 15gms

Salt to taste

Freshly chopped coriander: 300gms

Oil for frying

Method

Fry mangodi in oil till it becomes slightly brownish and keep aside. Make slurry of turmeric, chilly powder, coriander powder and salt with water. Heat oil in a kadhai, temper cumin and add hing. Add the slurry of spices to the oil. Cook till the oil leaves the masala. Add some water and let it boil. Add the mangodi in the gravy and cook for five minutes and add freshly chopped coriander. Adjust seasoning and serve hot with breads or rice.

Dal bati

(Portions: 10-12)

Ingredients

For dal

Split green moong dal: 100gms

Split white urad dal: 100gms

Chana dal: 100gms

Masoor dal: 100gms

Cumin seeds: 10gms

Hing: 5gms

Turmeric powder: 10gms

Chilly powder: 30gms

Coriander powder: 20gms

Salt to taste

For bati

Atta: 1kg

Sooji: 200gms

Salt to taste

Coriander seeds: 15 gms

Cooking soda: 10 gms

Oil: 400ml

Besan: 200gms

Pure ghee for frying

Method

For dal

Mix all the dals and wash thoroughly. Boil the dal with turmeric till it can be mashed. Make slurry of turmeric, chilly powder, coriander powder and salt with water. In a handi, heat oil and temper cumin seeds and add hing. Add the slurry; cook the masala till it leaves the fat. Now add the boiled dal. Cook for 10-15 minutes till it mixes well and add salt. Give finishing touches by adding lemon juice and chopped coriander.

For bati

In a mixing bowl, add atta, coriander seeds, sooji, besan, salt and cooking soda. Add oil to the mixture and mix well. Kneed the dough with water to make soft dough. Divide the dough in equal balls of 1-inch diameter. Now cook the dumplings in boiling water for 45 minutes to an hour.

Cool them and deep fry in desi ghee till golden brown. Serve along with dal and ghee. Traditionally, batis are made on the live “Upplas” in the villages. We have adapted this recipe to suit our operation.

(The food festival is on till July 26).



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