Food talk
Love at first bite
Pushpesh Pant

Truth be told, this vegetarian delicacy doesn't include any vegetable in the recipe. It is a close cousin of the Rajasthani staple gatte ki subzi that is prepared with besan. It requires a lot of patience to make rabhori at home — unless you have a friend who can be persuaded to part with their home made stock! But it’s well worth the trouble. Our beloved son has tried to replicate its magic with whole meal pasta of resembling appearance with passable results but we recommend the real thing. Light, refreshing repast from the denizens of the desert who know best how to cope with scorching summer. Not to be confused with the sweet rabarhi or Haryanvi rabrhi.

Raborhi ki subzee

Ingredients

For raborhi

Maize or whole meal flour 500 g
Buttermilk 1.5 kg
Cumin seeds 2 tsp
Turmeric powder 1tsp
Red chilly powder 1 tsp
Coriander powder 2 tsp
Oil 2 tbsp
Salt to taste.

Method

Blend the flour in buttermilk with the spices and bring to boil in a pot. Reduce heat and cook on medium flame till the batter thickens. Lightly grease a couple of large thalis and pour the batter into them to form a not too thick layer. When cool loosen and spread over a thin cloth and dry in shade. Then break into pieces and store till needed.

The subzee
Ingredients

Medium-sized potatoes/a small bunch of green onions or capsicums Two
Turmeric powder ½ tsp
Coriander powder 1 tsp
Chilly powder ¼ red
Salt To taste
Oil 2 tsp

Method

Peel, wash and cut potatoes in small pieces. If using green onions/capsicum wash well and cut likewise. Heat oil in a pan. Stir-fry the vegetables till soft then add the spices dissolved in a little water along with the salt. Then add a cup and half of water and bring to boil reduce heat and cook for two to three minutes, now add raborhi pieces and cook for another two minutes stirring gently once or twice. Garnish with fresh green coriander leaves and relish to your heart's content with phulka or steamed rice or by itself!

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