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Gatte is sabzi is popular in Rajasthan. The gattas are used in rice preparation too, this is called gatte ka pulav/pulao. It is spicy and is delicious like a curry.



Ingredients:
For Rice:
2 cup Basmati Rice
6 tblsp Ghee
1 tsp Cumin Seeds
3 Green Cardamoms
2 Black Cardamoms
2 inch Cinnamon
2 Bay Leaves
5 - 6 Cloves
1/2 tsp Asafoetida
1 tsp Red Chilli Powder
2 tsp Garam Masala Powder
2 tsp Coriander Powder
1/2 tsp Turmeric Powder
3 tsp Ginger Paste
1 cup Peas
Salt to taste

For Gattas:
salt to taste
1/2 tsp red chilli powder
1/2 tsp cumin seeds
1 cup bengal gram flour (besan)
2 tblsp yogurt
ghee/oil to deep fry
1 tblsp mint leaves chopped
a pinch soda bi carbonate
1/2 tsp turmeric powder
1/2 tsp ginger chopped.



Method:
  1. Mix all the ingredients for the gattas, mix in a little water to make a firm dough.
  2. Divide into six equal parts and roll into cylindrical shape.
  3. Stir fry in two cup of boiling water for ten to fifteen minutes.
  4. Drain. Let the gattas cool a bit.
  5. Cut into 1" pieces.
  6. Wash and soak rice for 1 hour.
  7. Heat up ghee, mix in cumin seeds, when they crackle mix in whole garam masala, stir fry for a minute then mix in asafoetida powder.
  8. Mix in turmeric powder, red chilli powder, garam masala, coriander powder and ginger paste, stir fry for 2-3 minutes.
  9. Mix in drained rice stir fry for 1 minute, mix in salt and 4 cup water
  10. When the water starts boiling mix in the gattas and peas, cover and stir fry till all water is absorbed and rice is done
  11. Serve hot.


Making Time: 1 hour

Serves: 4 persons

Shelflife: 1 day



Note: Dont stir the rice often after adding gattas. Or else it tends to get broken.


Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.

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