March 29, 2013

Gatte Ke Chawal

Ingredients:
Gram Flour - 250 gms
Refined Oil - 2 tbsp
Aniseed - 1 tsp
Cumin seed - 1/2 tsp
Salt and pepper to taste
Oil for frying

For Chawal (rice):
Basmati Rice - 500 gms
OIl - 4 tbsp
Mustard seeds - 1/2 tsp
Aniseed - 1 tsp
Cumin seeds - 1/2 tsp
Cloves - 5-6
Lemon - 1
Salt to taste
Turmeric - 1/4 tsp
Chilli powder - 1 tsp
Garam Masala - 1 tsp
Coriander leaves - 1 tbsp (chopped)
Asafoetida -  a pinch

Method:
For Gatte:

  • Mix together all the above ingredients.
  • Add very little water. Form a hard dough.
  • For mixture into thin and long rolls.
  • Steam them for 30 minutes. 
  • Cool and cut into 1/4 " pieces.
  • Heat 1 tbsp of oil, fry gatte over slow flame till they are slightly brown.
  • Remove and keep aside.
For Chawal:
  • Wash and soak rice for 30 minutes. Drain the water.
  • Heat 4 tbsp of oil in thick bottom vessel, add asafoetida, mustard and cumin seeds, cloves, aniseed. Fry till mustard crackles. Add rice and saute for a while.
  • Add all spices and salt except garam masala. Fry little.
  • Add 500 ml luke warm water and fried gatte. Mix well.
  • Cook till rice is done. Add garam masala and lemon juice. Mix gently. Remove from fire.
  • Lastly sprinkle coriander leaves.
  • Serve hot with curd khadi.





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