Gattey ki kadhi Archives | Sindhi Rasoi |Sindhi Recipes

Sindhi Style Gatte ki Curry

Alka Keswani — Wed, 14 Apr 2010 04:03:33 +0000

The past whole week was as tedious as it could be. On one hand the kid is facing his final exams at school, which in turn means more of my involvement in his studies, and on other hand, the erratic behavior of this blog (SindhiRasoi) left no stone unturned to drive me crazy. It actually started few weeks back when some friends complained of the crazy way the blog was behaving , with some links working at some point and going kaput at other time. Brushing it off as just some temporary technical glitch, I actually didn’t paid much attention. But hell broke loose when suddenly everyone started pointing the same thing. I betted upon all of my technical skills (Duh!) and tried almost everything that tutorials say about the issue.But hard luck…I tested, retested, re-re-re tested everything but it still is same.Hubby Dear is on trouble shooting spree but sadly he find it hard to squeeze out time from his hectic schedule. I am unsure of the fate of today’s post…whether people will be able to access this, or whether again they will be greeted by a Blank page, is something that calls for “wait and watch” policy. My only request for those who are able to read this is , kindly let me know via comments or by any of these means. Also my heartfelt Thanks to all of those who personally mailed me or messaged me about the status of this blog, letting me know if the Links provided to them were working or not .I apologize to those who are yet to receive a personal “Thanks” message from me. Coming to recipe of the day, its yet again a simple curry with mild flavors, simple to make and hearty to enjoy ! Gattey Ki Kadhi Curry ( Besan ji tikki, daagh waari ras mein, as in Sindhi, or Fried Gram flour Dumplings in onion gravy) Print Sindhi Style Gatte ki Curry Prep time: 15 mins Cook time: 50 mins Total time: 1 hour 5 mins Serves: 3 Melt in the mouth Gramflour dumplings in rustic Indian sauce Ingredients For Tikkis (Dumplings) Gram Flour (besan or chickpea flour) 2 Cups (medium size) Khuskhus (poppy seeds) 2 tsp Green chillies 3 (finely chopped and crushed or even paste of it) Crushed dry pomegranate seeds(anardana) 6-7 A pinch of Soda bi carb (Meethi soda) Coriander leaves (finely chopped) Turmeric powder ¼ tsp Cumin powder ¼ tsp (optional…. you can also use cumin seeds) Oil 2 tsp and bit more Salt as per taste Very small amount of water to knead a stiff dough Some water to boil the tikkis Oil for frying For Sauce (Curry) Onions 2-3 Tomato 1 large sized Green chillies 2-3 Ginger about an inch Turmeric powder ¼ tsp Coriander powder 1 tsp Garam masala powder ¼ tsp Salt Oil 1 tbsp Kitchen king powder and kasuri methi powder(strictly optional) ¼ tsp and 1 tsp respectively Method NOTE:The method is same as that for Aani ji bhaji, the making of gatta (tikki) is better explained here ) Mix Gram flour, salt, khuskhus, green chillies, Meethi Soda, Oil, turmeric powder(optional), cumin powder (again optional) and adding very little quantity of water at a time, knead a hard but manageable dough.Make a roll of it Now grease little, a flat surface like a back of Thali (steel plate) or clean kitchen platform or chakla (rolling board) and place the roll and tap a little to flatten the roll. Now cut the roll into pieces , about 2 " each. Meanwhile keep some water for boiling in a pan and when it reaches boiling point, immerse the tikkis in water. Let the tikkis boil for about 1-2 minutes, remove the tikkis from water and let it dry a bit at room temperature.This is to ensure that WET tikkis when deep fried do not make the oil splutter. In a frying pan, deep fry the tikkis till light golden brown and bit hard.Let these rest on a tissue paper to drain out excess oil. Meanwhile,Take 1 tbsp of oil in a pressure cooker , add chopped onions and saute on low to medium heat till translucent.Raise the heat and saute , till the onions turn dark in colour.Keep stirring at regular intervals so as to avoid charring of onions. This method of cooking onions gives fabulous taste to the gravy. Quickly add chopped/grated tomatoes, stir well, add salt, turmeric powder, green chillies and ginger, and keep stirring for a while.Add coriander powder and let the mixture cook till tomatoes are cooked properly and rawness of masala is gone. Add garam masala powder, kasoori methi and kitchen king (strictly optional) and add some water, say about 2 small cups and close the lid of pressure cooker.Wait for 4 whistles and let it cook for 1-2 minutes on lowest flame.Put off the gas and let the pressure of cooker subside. Whisk the gravy with wooden churner(Mathni) .This kind of gravy is not as smooth as the regular gravy, but the bit of chunkiness of onions is what that imparts a subtle , sweet and LIGHT flavor to the gravy. Adjust the consistency of gravy and check for seasoning. Just before serving, boil the gravy and add the tikkis.Let it boil for another 2-5 minutes or till the tikkis turn out bit soft and absorbs the flavor of gravy.Depending upon the quality of gramflour and the stiffness of dough, the tikkis may take anywhere between 2 to 10 minutes to soften. So keep a check Garnish with some coriander leaves and serve hot with roti(chapati)..Enjoy ! 3.1.09 Some Similar Recipes : Besan(Aani) Ji Bhaji~Besan Tikkis in onion base Chilra Kadhi~Savory Pancakes in simple curry Aur jho Ras~A Sindhi Curry

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Aur Jo Ras~A Sindhi Curry

Alka Keswani — Thu, 26 Feb 2009 21:14:36 +0000

Human beings are really nasty…When a kid is supposed to act like a kid, he/she wants to be treated like an adult. And when finally one day, the little, cute kid had grown enough to take the worldly responsibilities, all he /she needs is to become a kid again and get pampered by the family. Sounds similar to your thoughts?? Well I don’t know about you, but I definitely, am a confused soul.While I was a sweet little kid (No giggling please…I was actually sweet, mind you…..), I hated those cheek pulling aunties and wished I grew up a little and when I did, I could only hear mom’s shrieks like…Don’t do that….Don’t sit like that….you can’t roam around the streets……girls are not supposed to settle scores with bully guys……why can’t you behave like a teenager girl etc etc. Uff! I again wished to grow up more so that I would be treated like a responsible lady, with no rules framed around me, for me , by the elders. I was a revolt… Well, finally I was a bride to my groom and I thought I was now a free soul to make my rules (and bend them) and that gone are the days of elders shouting or fuming at me. I was thoroughly pampered as a wife by my hubby, but alas it only lasted till our baby was born. After that I was no longer eligible for the bear hugs when I was upset, no ‘Sorry cards’ to pep up my mood after fights, no cuddling when nightmares hounded me, no silly sweet nothings murmured, no more walks hand in hand, no favourite foods of mine cooked for me (except by my mom who send in occasionally, my very favorite foods), no consoling when I was shattered with the mad things happening around. Now this wasn’t because people around me didn’t love me anymore…it’s just that now everybody expect a Mom of 7 year old to be a responsible, strong, mature lady, capable of handling EVERYTHING around her (Duh….). Yeah..I was finally a strong soul that I longed for….but as I said earlier, human beings are nasty….so now all that I crave for are simple gestures that brighten up a kiddie mind inside me. Those teeny weeny candies given to me as a bribe to behave nicely in front of relatives, those little dolls gifted, when I fair-ed well in exams, the ridiculously decorated birthday cards by friends, those not-so-costly but adored like gold, gifts by neighbors and friends, the GOOD or VERY GOOD remarks given by teachers in the notebooks when I wrote properly, those sweet hugs by parents when I did well in school, my dear Mother making my favorite dishes on my birthdays, and friends and neighbors surrounding me on that day, just to get some extra attention and maybe an extra chocolate (well honestly me too did same on their birthdays…lolz)……I miss those sweet pampering so much. Well as they say, nothing remains same forever, so now it’s our kid’s turn to be pampered as we were, by our parents. Not that I am complaining, but sometimes the kid inside you budge its head and you feel like grabbing some more attention, some more applauds, some more bribes (not monetary of course) from the people around you. So while I ranted about all this, I simultaneously pampered my self, in absence of anyone else to do the honours. And what better for a foodie and a blogger than to cook something for herself ?? To begin with, one of our neighbour…. Aunty K, who was a very enthusiastic lady, never tired of daily chores, a wonderful cook and a jolly fellow, always made some simple but drool worthy food and would make a point to send a share to our home (my maternal family). My mother actually learnt sabudana khichdi, potato toasters, Idly sambhar etc from that graceful lady. Alas, Aunty K, is no more with us. But she still stirs some great memories and specially reminds me of a Sindhi kadhi (no not the usual one) which used to be the most tasty kadhi I ever had at her place. Sindhis,as any other caste are divided further in sub castes and one among them is CHAAPRU. I found their mannerisms more similar to Gujaratis or Kutchis, than Sindhis. Don’t know the truth, it’s just my observation for that one family. And a typical, traditional Chaapru kadhi called Aur Jo Ras is what I made for myself. The reason being that no one else in family is interested in that, so I just ended up cooking for myself and enjoying alone. I slurped two bowls of this Kadhi and skipped my lunch as well as dinner. No marks for guessing how much I relished that taste and those moments of being me, with me, for me 🙂 So today I share with you, yet another authentic Sindhi Kadhi, and the recipe is of Aunty K’s father -in-law, respectfully called as Baba. Aur jo ras is nothing but a tangy curry, dominated by the flavors of garlic and mustard seeds and spiced up with just green chillies and tamarind.The USP of this dish is the besan roll, so do not skip the rolls, as they actually add a wonderful dimension to the flavors of curry Print Aur Jo Ras~A Sindhi Curry Rating 5.0 from 2 reviews Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Serves: 2-3 Aur Jo ras is a tangy,Sindhi style kadhi, made from mustard seeds and garlic and flavored with lots of vegetables and besan ke gattey (gram flour dumplings) Ingredients Garlic -1 whole pod Green chillies 2-3 Mustard seeds 2-3 tsp Tamarind pulp 2-3 tsp(more or less as per your taste) Sliced or cubed vegetables like Radish and Potato(i used only these) Gram flour-3/4 th cup Salt Turmeric powder ¼ tsp Red chilly powder ½ tsp Oil 1 -2 tsp Water 2-4 glasses Coriander leaves for garnishing Method In a pan or kadai, add peeled and crushed garlic (save 2-3 cloves for later use) and green chillies and some oil (just a tsp or more) Saute it for some time, but DO NOT LET THE GARLIC TURN BROWN Add mustard seeds, saute it for few seconds and then add sliced radish and potato chunks and add about 2 glass of water Add tamarind pulp,salt,turmeric powder and let it boil for few minutes, simmer it later for few minutes,till potato is cooked Meanwhile add some salt, some crushed garlic (yeah...use that saved cloves of garlic here) and red chilly powder to the gram flour and knead a stiff dough using little water Make small oblong rolls of this dough (about 6-7)and drop them to the simmering kadhi Cook until potato and besan rolls are cooked from the center (anywhere between 15-30 minutes Add water if required,this kadhi is of dilute consistency.Adjust the seasoning Garnish with some chopped coriander leaves and enjoy it as a soup to warm yourself or pour it over some Khichdi or rice and have a hearty meal 3.5.3251

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