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:
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:
- Mix all the ingredients for the gattas, mix in a little water to make a firm dough.
- Divide into six equal parts and roll into cylindrical shape.
- Stir fry in two cup of boiling water for ten to fifteen minutes.
- Drain. Let the gattas cool a bit.
- Cut into 1" pieces.
- Wash and soak rice for 1 hour.
- 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.
- Mix in turmeric powder, red chilli powder, garam masala, coriander powder and ginger paste, stir fry for 2-3 minutes.
- Mix in drained rice stir fry for 1 minute, mix in salt and 4 cup water
- When the water starts boiling mix in the gattas and peas, cover and stir fry till all water is absorbed and rice is done
- 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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