Three days of goodness and now I am back to my love my blog, writing very first post after almost a gap of a week. I went to the colorful city of Jaipur symbolizing the royalty of the bygone era. Surrounded by hills, the beautiful city was laid by the great Rajput king, Maharaja Jai Singh II.
Although I have been to Jaipur earlier but this visit was the best. Being with family, I had a blast. From the magnificent Nahargarh Fort (Rang De Basanti song was shot) to the glorious Jaigarh Fort and then the remarkable Amber Fort, my journey was filled with awe on the glorious history and architecture. Then off to shopping where I bought beautiful hand made art pieces.
The highlight of the whole trip was the food at cultural village resort of Chokhi Dhani where we got lucky in having the complete traditional Rajasthani meal consisting of Bajre ki roti, Gatte ka saag, Panchmel dal, Moong dal halwa, kadhi, Aloo dum, Bajre ki khichdi. Each of the dishes were served in seperate small leaf cups. Halwa was as usual the favorite of everyone. For me Gatte ka saag served with hot rotis was ummy. The aroma of ghee was enriching and the taste was heavenly. Here is the same recipe which I got from the Rajasthani cook -
1/2 cup chickpea flour (Besan)
1/2 tsp chilli powder
1 tsp fennel seeds
1/8 tsp carom seeds (Ajwain)
2 tbsp yogurt
2 tbsp Oil
salt to taste
water as required
2 tbsp onion paste
1/2 tbsp ginger paste
2 tomatoes, blanched and pureed
1-2 tbsp Oil
1/4 tsp cumin seeds
1/2 tsp red chilli powder
1/2 tbsp turmeric powder
1 tbsp coriander powder
1/4 tbsp garam masala powder
salt to taste
(according to taste you can vary the quantity of spices)
fresh chopped cilantro leaves
* In a large bowl mix all the ingredients and knead into a soft dough.
* Make long cylindrical rolls from the dough.
* Then heat a pan filled with water.
* When water starts boiling drop the rolls in the water and let them cook for 5-10 minutes.
* Then remove the rolls from the water and cut into small pieces.
* In a wok, heat oil, add cumin seeds.
* Then add onion paste followed by ginger paste, coriander powder, chilli powder and turmeric powder.
* Let the spices cook on medium heat for few minutes till the paste turns brown in color and oil separates.
* Pour the tomato puree and 2 cups of water.
* When the water starts boiling add gattas made earlier and garam masala powder.
* Further let the curry simmer for few minutes.
* Serve hot with chapatis, garnished with cilantro leaves.
Note: For a twist you can add a little besan dissolving in few spoons of water to the curry.