GALTA JI---JAIPUR

In the afternoon on my off day sitting in my living room discussing where to go for a drive and my mother suggested to go to Galta ji on the outskirts of Jaipur. Galta ji around 13 kms lovely drive from railway station.

Galtaji is an ancient Hindu pilgrimage site in the town of Khaniya-Balaji Indian state of Rajasthan. The site consists of several temples and sacred kunds (water tanks) in which pilgrims bathe. It is believed that Saint Galav spent his life at Galtaji, practiced meditation, and did tapsya.The temple is believed to be 500 years old as per the sadhus over there.

An Aeriel view

This is where birds are fed

Hey Bhagwan

Inside the boundry

All the broken statues

 You will find loads of broken statues and idols all over the place.

One of the temple

My mom, Arudra and Vijeta

 

The place is known as Monkey temple (Galwar Bagh) in travel literature, due to the large tribe of monkeys who live here. These monkeys were featured in National Geographic channel's Rebel Monkeys series.

Hahaha lunch time

Lower Kund

 

The temple is famous for its natural water springs. which draw special attention of the visitors. The water of these springs is accumulated in the tanks (kunds). There are seven tanks, the holiest being the Galta Kund, which never goes dry. It is considered auspicious to take bath in the waters of Galtaji, especially on Makar Sankranti, and thousands come to bathe every year.

Prayer time

Cables

Waiting room with miniatures

One of the best fresco i have seen

You come across lots of miniature frescoes around the temple premises.

Add caption

Jal Seva

The most colorful picture of the trip

Spot me if you can

Word of advice when you plan a trip to Galta Ji, it is a good picnic spot and you can pack lunch and enjoy you time over there specially if its a rainy time. The water bodies (kunds) are always full with water. There is one small dhaba outside the temple premises.The drive is beautiful with trees around and prior to the temple you cross Ghat ke Balaji another holy place if you wish to visit

RECIPE--GATTE KA SAAG

GATTE KA SAAG

(Gram flour dumplings cooked in yogurt based gravy)

INGREDIENTS FOR GATTA

	WEIGHT	MEASURE
BESAN(GRAM FLOUR)	300	gm
CRUSHED CORIANDER SEEDS	2	gm
CRUSHED BLACK PEPPER	2	gm
CUMIN SEEDS	2	gm
FENNEL SEEDS	2	gm
TURMERIC POWDER	0.5	tsp.
RED CHILI POWDER	1	tsp.
SALT	TO TASTE
OIL	400	ml
YOGURT	300	ml
SODA(OPTIONAL)	0.25	tsp.

WATER                                                           TO MAKE DOUGH


METHOD FOR MAKING GATTA

• ADD ALL INGREDIENTS EXCEPT FOR YOGURT AND WATER AND MIX IT WELL WITH GRAM FLOUR.
• ADD YOGURT AND WATER AND MAKE A TIGHT DOUGH.
• ROLL THE DOUGH INTO THIN CYLINDER FORM AND BOIL THEM.
• ONCE BOILED CUT INTO SMALL ROUNDELS AND DEEP FRY.
• KEEP THEM ASIDE.

INGREDIENTS FOR THE GRAVY

ONIONS 350 gms CORIANDER SEEDS 5 gms RED CHILI WHOLE 6 gms CRUSHED BLACK PEPPER 5 gms CUMIN SEEDS 1 gms GINGER  PASTE 75 gms CORIANDER PWD 50 gms RED CHILI PWD 40 gms TURMERIC 30 gms SALT TO TASTE gms GARLIC PASTE 75 gms
METHOD FOR MAKING GRAVY
Now for the gravy, dilute ginger garlic paste in water and add the mentioned grounded powders to it. Heat oil, add coriander seeds, red chilli whole, black pepper. Now add ginger garlic paste. Cook it for 15 minutes. Make a paste of boiled  onions. Add boiled onion paste to the pan and cook till golden brown. Add curd to it. Cook for 30 minutes.Adjust salt. Add the gatta to it and cook for 2 minutes. TIPS-- KEEP THE CONSISTENCY OF GRAVY THIN SO THAT DRY GATTAS CAN SOAK THEM AND GET SOFTER. YOU CAN SPICE UP DRY GATTAS AND CAN HAVE THEM AS STARTER. DRY GATTA CAN BE STORED FOR LONG TIME.

CRICKETER MATTHEW HAYDEN AT JAIPUR TAKING COOKING LESSONS

While most players spend their time either in the stadium, lazing around the pool or resting in their hotel rooms whenever they are in the city for the matches, Matthew Hayden preferred to cook!
Yes, apart from going about Jaipur, and enjoying its sights and smells, the one thing that this cricketer enjoyed was pottering about in the hotel's kitchen.
"He used to proudly put on his chef's cap and rush to the kitchen to learn some new recipes from Chef Akshraj Jodha. He is a great foodie and a great cook himself. He told us he loves to try out local recipes wherever he goes and therefore when he was here, he wanted to learn Gatte Ka Saag, Lal Maas and Ker Saangri. He took a lot of interest in knowing the differences in Indian spices and the Rajasthani way of cooking. He cooked Lamb Biryani too and served it to his teammates during dinner," says Jodha.

ME WITH MATTHEW

 CHECKING SOME RICE

SOME CONVERSATION

MAKING DOUGH FOR GATTA

LET HIM WORK

PUT IT THERE

IN THE OFFICE

SOME TEA

CHECKING OUT TANDOOR

BACK IN AUSTRALIA HE HAS ALREADY WRITTEN COUPLE OF BOOKS