GATTA PULAV AND ORANGE SALAD

23 Jan

    GATTA PULAV 

GATTA PULAV

Bengal gram is abundantly used in rajasthani cooking because it grows in plenty in the arid desert conditions. Besan made from bengal gram is used to make rotis, gatta, mithai and also as a thickening agent for kadhi (khatta). Gatte ka pulao is made on festive occasions when plain steamed rice is not served. As vegetables are not available throughout the year, cooked gattas are added to spice up this pulao which is usually served with kadhi (khatta) or plain curds.

GATTA+PULAV

Ingredients:-

For The Gattas

  • 1 cup besan (bengal gram flour)
  • 1 tsp chilli powder
  • 1 tsp fennel seeds (saunf)
  • 1/2 tsp carom seeds (ajwain)
  • 1 tbsp curds (dahi)
  • 2 tbsp oil
  • salt to taste

For The Pulao

  • 1 1/2 cups steamed basmati rice (chawal)
  • 1/2 cup sliced onions
  • 1 tbls ginger garlic paste
  • 1 cardamom (elaichi)
  • 2 cloves (laung / lavang)
  • 1/2 tsp cumin seeds (jeera)
  •  4 green chilies
  • 1/2 tsp garam masala
  • 1 cup – vegatable mix
  • 2 tbsp olive oil
  • salt to taste
  • oil for deep-frying
  • coriander leaves for garnish

MAKING GATTA PULAV

METHOD;-
For the gattas:-

    1. Combine all the ingredients and knead to make a stiff dough adding a little water, if required.
    2. Divide the dough into 8 equal portions and shape each portion into a 100 mm. (4″) long 5 mm. (1/6″) diameter cylindrical roll.
    3. Boil plenty of water and put the gatta strands in it. Cook for 10 to 12 minutes.
    4. When cooked, drain the gattas and keep aside.
    5. Cut the gattas into small pieces when cool.

GATTAPULAV

For the gatta pulav:-

    1. Heat the oil in a pan and add the cardamom, cloves, cumin seeds, After they splutter add the onions.
    2. Add the ginger garlic paste and sauté for 4 to 5 minutes. Add the mix vegatables and saute untill cooked.
    3. Add the gatats and saute again for few more minutes. Mix cooked rice ,green chilies, garam masala and salt ,mix well.
    4. Serve hot, garnished with fresh coriander leaves.

GATAT + PULAV

ORANGE ALMOND SALAD

ORANGE ALMOND SALAD

Ingredients:-

  • 2 hearts romaine lettuce, chopped
  • 3 navel oranges
  • 1/4 cup, sliced almonds
  • Splash orange juice
  • 2 tablespoons vinegar
  • 2 tsp olive oil
  • Salt and pepper

ORANGE-ALMOND SALAD

METHOD:-

Arrange chopped lettuce on a platter.  Slice the Oranges . Arrange the sliced oranges around the chopped romaine. Lightly toast the almonds in a small skillet over moderate heat . Top the romaine and oranges with toasted almonds . In a small bowl, combine  vinegar, orange juice,olive oil and sesonings with a whisk. Pour the dressing evenly over the entire salad platter in a slow, thin stream. Season the salad with salt and pepper.

ORANGE SALAD

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