Skip to main content

Gatte wale chawal


Ingredients

2 Cup Basmati Rice
4 cups water for cooking rice.


For gatta

1 cups besan
1/2 curd
1/2  tspn fennel seeds
1/2  tspn kalonji
1/2  tbsn dhani powder
1/2  tspn haldi
1/2  tbspn chilli powder
Salt to taste
Pinch of hing
1 tbsp oil

For Masala

2 ladle full of oil
Pinch of hing
1 tspn jeera
1tspn rai
1 tbspn ginger garlic paste
1 tbspn chilli powder
1 tbspn dhania
1 tbspn saunf
1 tspn Kalonji ( optional)
1 tspn Haldi
1 medium finely chopped onion
Puree of 2 large tomatoes
Salt to taste
2 tbsp dahi

Method

For Gatta

  1.  Knead a dough by mixing all ingredients using only curd.
  2.  Make round marble sized balls.
  3. Add to boiling water and boil for 15 minutes
For Masala
 
1.  Heat oil in a kadhai
2. Add hing, jeera, rai, saunf, kalonji,
3. Add Onions and fry
4. Add ginger garlic paste
5. Add Haldi and mirchi powder
6. Add tomatoes
7. When the oil leaves sides of kadhai add dry gattas and salt.Add 1/2 cup curd and cook well.
8. Stir well till the Oil leaves the sides of the kadha
9. Add cooked rice (The rice grains should be like Biryani ) to the masala and gatte and cook for 5 minutes.
10. Serve hot.









Comments

Post a Comment

Tell us what you think of the blog

Popular posts from this blog

Eggless Vanilla Cake

Ingredients 2 cups Maida 1 cup white butter 1/2 tin condensed milk 1/2 cup sugar  2 tbsp milk powder dissolved in half cup of water 2 teaspoons baking powder 1/2 teaspoon edible soda 1 teaspoon Vanilla essence Enough aerated soda to correct the conaistency about 1/2 cup 1 pinch salt Butter paper \white paper to line your baking tin Method 1. Sift the maida,baking powder, salt and soda together three times in a sieve and keep it aside. 2. Whisk butter to a nice fluffy consistency. 3. Add both sugars and condensed milk to the white butter and whisk it all together with a hand whisk. 4. Slowly add the flour ( maida ) mixture . Fold it together. 5. Add soda slowly to the mixture to get the ribbon consistency. You might need to add lesser than the prescribed amount above. 6. Fold all the contents with a soft hand. 7. Line your cake tin with a butter paper glazed with some white butter. 8. Pre- heat the oven and bake the cake for 30 - 4...
Post a Comment
Read more

Patande - Himachali Pancakes

Ingredients 1 cup aata ( whole wheat flour) 2 cups milk 1 tsp condensed milk 1 tbsp cream or malai 1 pinch baking soda 1 pinch baking powder 1/4th tsp cinnamon powder 1/2 tsp saunf 1/2 cup sugar or to taste. Amul butter to shallow fry the pancakes Method 1. Take a mixing bowl. Add milk, cream, condensed milk, sugar and whisk well. 2. Add flour, baking soda and powder. 3. Mix well. Adjust consistency with water if the batter is thick. The consistency should be that of a pancake \ dosa batter. 4. Take a nonstick pan or a pancake pan. Add amul butter and shallow fry the pancakes. 5. Eat them with caramelized apples, plums, cherries, any seasonal fruit.
Post a Comment
Read more

Himachali Dal Mahni

Ingredients 1 cup mixed dal Take equal amounts of broken black urad dal, chana dal and one handful of black eyed beans             (chavali \ rongi) to make one cup of dal. Water to boil ( 6 cups ) 1/2 tsp haldi 1 tsp mirchi 1 tsp jeera 1/4 th tsp hing 1 ladle ghee lemon sized ball of tamarind 1 chopped onion lengthwise Green chillis 1 or 2 chopped lengthwise Ginger 1 inch chopped lengthwise Method 1. Boil the dal add salt and six cups of water in a pressure cooker. 2. Slow gas after first whistle and cook for 15 minutes. 3. Open the cooker and remove 2 cups of water from the dal. 4. Soak the ball of tamarind in this. 5. Prepare tadka for the dal. Heat ghee, add hing, jeera , haldi, mirchi and put in the dal. 6. 1 to 2 more whistles of the pressure cooker after we put the tadka. 7. When tamarind is soaked strain the water through a strainer add onions, ginger and chillis to the dal and tamarind water. This is called mahni. 8. Eat ...
2 comments
Read more