Tuesday, November 6, 2012

Gatta Rice

 

Ingredients :

 Basmati rice - 1 cup
 Boiled peas - ¼ cup
 Bay leaves - 2
 Cloves - 2
 Cinnamon - 1" stick
 Cardamoms - 2
 Curry leaves - 1 stalk
 Red chili powder - 1 tsp
 Garam masala - ½ tsp
 Coriander powder - ½ tsp
 Turmeric powder - ¼ tsp
 Salt to taste
 Juice of 1 lemon                                                                                                                       Cashew nuts - 1 tbsp
 Golden raisins - 1 tbsp
 Ghee or oil - 2 tbsp
 Ghatta pieces - ½ cup
 Cumin seeds - 1 tbsp
 Mustard seeds - 1 tbsp


For Gattas
 Gram flour - ½ cup
 Oil - ½ tbsp
 Chili powder
 Salt to taste
 Oregano seeds - ¼ tsp

Method :
Method for gattas
 Mix flour, oil, chili powder, salt and oregano seeds, add 1 tbsp water.
 Make a hard dough. Break off a piece and roll into shape and size of a finger.
 Put plenty of water to boil. Submerge ghattas (the rolls) and boil till done. (About 1/2 hour)
 Drain, cool and chop into round 1-1 1/2 cm. long. Keep aside.

Method for Rice
 Boil rice in plenty of water. Each grain should be separate.
 Heat ghee in kadai (pan). Add mustard seeds, jeera, cashews, bay leaves, cloves, cinnamon, cardamoms and curry leaves.
 Add gattas and peas. Add masalas, lemon juice and salt.
 Stir fry till ghee separates. Add to the rice.
 Mix slowly and well. Heat either in warmer, heavy skillet, oven or cooker.
 Garnish with coriander.
 Serve hot with curd.

1 comments:

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