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For gattas

Gram flour (besan) 1 cup
Turmeric powder ½ teaspoon
Red chilli powder ½ teaspoon
Salt to taste
Soda bicarbonate a pinch
Cumin seeds ½ teaspoon
Ginger, chopped ½ inch piece
Yogurt 2 tablespoons
Fresh mint leaves chopped 7-8
Oil to deep fry

For rice

Basmati rice, soaked 1½ cups
Ghee 4 tablespoons
Bay leaves 2
Cloves 5-6
Green cardamoms 3
Black cardamoms 2
Cinnamon 2-inch stick
Ginger paste 3 teaspoons
Salt to taste
Garam masala powder 2 teaspoons
Roasted cumin powder 1 teaspoon
Green peas, shelled 1 cup

1. Mix gram flour, turmeric powder, red chilli powder, salt, soda bicarbonate, cumin seeds, ginger, yogurt and mint leaves. Add a little water to make stiff dough. Divide into six equal parts and roll into cylindrical shape. Cut into two inch pieces.

2. Cook in two cups of boiling water for ten to fifteen minutes. Drain. Let the gattas cool a bit.

3. Heat ghee in a deep pan. Add bay leaves, cloves, green cardamoms, slightly opened black
cardamoms, cinnamon, ginger paste and sauté for a minute. Add drained rice and continue to sauté.

4. Heat sufficient oil in a kadai and deep fry the boiled gattas. Drain and add to the rice.

5. Add salt, garam masala powder, roasted cumin powder and mix. Add three cups of water and bring to a boil. Add green peas and mix. Reduce heat, cover and cook till done.

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