08 Jan Gatte ki sabji ( chickpea flour dumplings in a yogurt gravy)
I was intrigued. A dash of cream???.yes, confirmed the Maharaj.Imbued by his expertise,I left like an excited kid convinced in my head that finally I will master the art of making the perfect Gatte Ki Sabji.
No ,this is not a script of a kingdom tale that you may assume but my conversation with the maharaj(the masterchef ) at the not so old 5 star luxury hotel,Sofitel(www.sofitel.com) at Bandra Kurla Complex. Tuskars,the special gujrati and rajasthani restaurant there, I guess takes the whole concept a tad bit too traditionally calling the master chef “Maharaj”. For the global audience ,the term “Maharaj” was coined or rather conferred upon the Chef in Royal families in olden times and
still exist as a designation in many traditional royal families in the country.
lunch meeting.I cant rate the cuisine there but definitely for the Gatte sabji,
I have to say that its taste, flavor, texture and aroma can have competing claims for
serving the best gattes in the country.
Gattes always intrigued me and for the love of it I have tried various versions of it at different places.Intriguing ,coz I could never conquered the perfect consistency and the flavor, aroma and visual appeal hitting the bull’s eye though. I wasnt the perfect cook,my skills betraying me while making gattes, especially the gravy.
So I realized that gatte was cooked with a base of dahi (curd), but it still took me sometime to understand that it fluctuates sometimes with ingredients by adding tomatoes to the gravy and a bit of gramflour as well
master chef(maharaj that they call the chefs there), to share with me the recipe thus exhibiting stupendous hospitality and customer service .Another amazing habitability that I witnessed was at Arola(http://www.restaurant-arola.com/en/chef, the
Spanish Restaurant and Bar, at the J. W Marriot(www.jwmarriotthotelmumbai.com where I had the most incredible Spanish steamed prawn dish ,just with the mix of aromatic herbs and olive oil..Shall post that recipe sometime later in my blog.
Right now, here it is, Gattes straight from the Chef”s kitchen at Sofitel..
garam masala-1/2 tsp(optional)
- Take a bowl and mix all dry masalas and oil in besan .Slowly add curd . Do not add all together as otherwise the besan tends to get sticky. You may not need
all the curd.
- Make into a firm dough (firm enough to roll it into cylindrical
shapes .Take a small ball
of the dough and roll it into 1/2 inch thick cylindrical shape (about 6
inch long strips or so).
- Put these strips in boiling water and cook for about 10-12 minutes. Once done, drain the gatte rolls out of water and cut them into small pieces, about 1/2- 1 inch thick. Do not throw
water as you can use it for the gravy.
- Add coriander powder, cumin powder, red chilli powder, turmeric powder to the curd and mix it well till smooth.
- For homemade tomato puree: Blanch the tomatoes in boiling water with some red chilli powder .Remove the skin , mash them and strain it through a liquidiser.
- Take a wide pan, add oil .Add mustard seeds,cumin seeds and let them splutter .Now, add ginger and garlic and fry for a
minute .Add asafedita and then add onion and fry till it is translucent .
- Add tomato/tomato puree(i used tomato puree as instructed by the chef) and fry till it is all mushy
(cover the lid, it will be quicker) .
- Add the curd and mix till the gravy
starts boiling and starts separating oil .Add salt .
- At this stage add the cream and keep
frying.Add the cashewnut paste..
Now, add the gatte pieces in it, cover
and cook for 5 more min. Add saved water as needed. Gattes are ready !!!
The flavor that is formed is from the mix of the tomato puree and the curd,and the cream lends a certain richness to the dish and takes it to an elevated level.Which is why the onions are very faintly used, just to break the tanginess and give some sweetness.
aroma and flavor. Well, I gotta rush, for a meeting, its getting cold in mumbai,12 degrees yday, which is unheard of but so pleasing.I finally took out my woolens from the closet yesterday. Packed my french toasts (my breakfast, which i couldn’t finish coz i was trying to publish this post)which I shall consume in the car while i drive….Oh yes, my daily doze of vitamin C, an orange tucked inside my bag as I rush out…..