Tuesday, July 30, 2019

RAJASTHANI GATTE KA PULAO


Gatte ka pulao is a traditional dish of Rajasthan made with gramflour dumplongs and spices. It can be relished just with some raita and papad.
 People in the dessert regions were very innovative and created dishes with bajra, jowar, gram flour and sundried  vegetables like ker, sangri, gawar etc etc. for their survival during summer when there were no vegetables available. Now these dishes have become a delicacy and an important part of the Rajasthani Cuisine.

This recipe is for "Shhhh Cooking Secretly"  a facebook group event in which we are paired with someone different each month who selects 2 secret ingredients for us. We make the dish using those and post it in the group. My partner of the month is Kalyani Sri . Her blog is - Sizzling Tastebuds .. do visit to check out the yummy recipes.

Ingredients for the pulao:
Cooked Basmati rice .... 2-3 cups
Onions ..................... 1/2 cup (sliced)
Garlic .................... 1 tsp (optional)
Cumin seeds ........... 1 tsp
Cinnamon stick ....... 2 small pieces
Bay leaves .............. 2
Cashewnuts ........... 8-10
Riasins ................. handful
Green chillies ..... 2-3
Turmeric powder ... 1/4 tsp
Garam masala powder .. 1/2 tsp
Salt ...................... to taste
Ghee .................. 1-2 tbsps (as you like)

Ingredients for Gattas:
Gram flour / besan ..... 1 and 1/2 cups or 2 cups
Yogurt ................... 2 tbsps
Ajwain / carom seeds .... 1/2 tsp (you may also add crushed saunf instead or both)
Turmeric powder ........ 1/4 tsp
Red chilli powder ....... 1/4 tsp
Asafoetida .... 1 pinch
Cumin powder ............ 1/4 tsp
Oil for moin ................ 1 tbsp (added while kneading)
Salt ........................... as needed
Oil ..................... to fry


Method:


Cook the rice and set aside.

Add all the ingredientsin the list 2 for making the gattas (except the oil for frying)






Knead them together. You may not require any water as the curd is enough for binding. If needed a spoonful very carefully and make a dough.







Divide the dough and roll into cylindrical shapes about 3/4 th inch thickness.






Boil the rolls in a wide pan for 5-7 minutes.







Remove them from water and let them cool.







Slice the gattas.







Heat oil in a pan and fry them. Remove and set aside.







Take a wok / kadai and heat the ghee.







Tip in the whole spices mentioned in the 2nd list followed by garlic.







Now add the sliced onions and saute for 5-6 minutes until light pink.






Add the cashewnuts, green chillies and raisins.







Now tip in the fried gattas, salt, spice powders. Mix carefully.








Finally add the cooked rice.







 Stir with a spatula to mix everything together.









Gatte ka pulao is ready.








Serve hot with raita and papads.








Monday, July 15, 2019

RICE AND MIXED DAL DHOKLAS


This is a traditional Gujarati snack which is very popular and healthy. There are many variations of this snack. You can make them with semolina, gram flour.. some also make with idli batter. Today I am making the authentic rice and mixed dal dhoklas.
The batter has to be ground and fermented for few hours. I winters it takes a longer time and it is better to keep it overnight.


Ingredients:
Rice .................. 1 cup
Chana dal ........ 1/4 cup
Urad dal .......... 1/4 cup
Toor dal ......... 1/4 cup
Methi / fenugreek seeds .... 1/2 tsp
Green chillies .. 2-3 (crushed)
Ginger paste ..... 1 tsp
Turmeric powder .. 1/4 tsp
Sugar ............. 1/2 tbsp
Salt ............... to taste
Kasoori methi ... 1 tsp
Baking soda .. 1 pinch
Asafoetida .... 2 pinches
Lemon juice .... 1 tbsp
Eno ................. 1 tsp
Oil ................. 1 tbsp
Sour curd .......  2-3 tbsps (optional - I use only when the batter does not ferment well)

For tempering:
Mustard seeds .... 1 tsp
Curry leaves ...... few
Oil .... 2 tbsps
Red chilli powder .. 1/4 tsp
Water ... 2-3 tbsps

For garnishing:
Coriander leaves ... handful
Grated coconut ...... 2 tbsps
Fried green chillies ... few


Method:

Soak the rice and dals for 4-5 hours . Add the methi seeds also into the rice to soak.



Grind them coarsely adding  little water as needed. Remove the rice and dals batter in a bowl and mix well.Set it aside covered well to ferment for few hours.







Now mix the sugar, salt, asafoetida, crushed chillies, ginger paste, kasoori methi, baking soda and 1 tbsp of oil.






Mix it well with a balloon whisk or hand.








When you are ready to steam the dhoklas add the eno and squeeze the lemon juice over it.






It becomes frothy. Mix the batter very well.







Quickly transfer it into a greased container.








Cover the dish with a foil and steam for about 20 - 25 minutes or until done.








Let it cool well before cutting the dhoklas.








Take a small pan and heat oil for tempering. Add the mustard seeds and when they crackle tip in the curry leaves and switch off the gas.  Add  the chilli powder after it is cooled a bit and also add 2-3 tbsps of water.





 Spoon this over the dhoklas.









Remove them in a serving platter and garnish with grated coconut, coriander leaves and fried green chillies.


Saturday, July 6, 2019

MOOLI KI SABZI / RADISH STIR-FRY WITH GREENS


In winter we get nice and juicy radishes with fresh greens. You can make use of these greens also in the curry as they are full of nutrition. I even add the finely chopped leaves to the stuffing of parathas. Many people do not relish this vegetable because its strong and  pungent taste and smell. But the curry tastes so delicious with all the added spices. This can be served with rotis and bhakris.


Ingredients:
Radish ............ 1 large (about 2 cups diced)
Radish greens ... 2-3 cups 
Cumin seeds .... 1 tsp
Green chillies ... 2-3
Turmeric powder .. 1/4 tsp
Cumin powder ...... 1/2 tsp
Coriander powder .. 1/2 tsp
Salt .................. to taste
Mustard oil ..... 3 tbsps (use any oil you prefer)
(For tempering)
Garlic ............ 1 tbsp (crushed)
Ghee .............  1tbsp

Method:

Heat the mustard oil to a smoking point. Reduce the flame and add the cumin seeds.






When they crackle tip in the diced radish.









Add the spice powders.








 Saute for a minuteon medium flame.









Now add the finely chopped radish greens, green chillies and salt. 








Mix it and cover the lid. 








Simmer to cook. No water is required in this curry. After few minutes open the lid and stir it. Check if it is done. If not cover and continue to simmer.







Finally heat the ghee in a small  pan.









Add the crushed garlic. Fry until golden brown in colour. 









Add it to the dish and stir.

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