#kesarbhaat #meethechawal #sweetrice #sweet #charkechawal #namkeen #gatte #rice #variety
Ingredients: 2 cups washed and soaked basmati rice, 1 tsp of edible orange color, 8-10 saffron leaves, 1 tbsp mixture of soaked and sliced almonds and green pistachios (or you can use the readily available milk masala), 1 cup sugar, 5-6 cloves, 2-3 cardamom, 1 tbsp ghee, 1.5 tbsp oil, 2 tbsp besan or bengal gram flour, 2 bay leaves, 10-15 curry leaves, 2 tsp adafoetida, 2 tsp mustard seeds, 1 tsp cumin seeds, 3 tsp garam masala, 3-4 tsp dry mango or amchur powder, 3-4 tsp turmeric powder, 2-3 tsp red chilli powder, salt to taste, freshly chopped coriander for garnishing
Preparation time: 30- 40 min (serves 4)
Recipe:
1. Cook the rice in a big vessel with ample of water. Do not add salt for we need to use the same rice for kesar bhaat preparation as well. Stir intermittently. The cooking should be done in 10- 15 min on medium flame. Be careful not to overcook the rice. In fact, turn off the gas and drain off excess water when the rice is just cooked. (This needs practice - well after 7-8 min you need to be quite vigilant on the rice cooking. As they start swelling, check on them. Just when they can be smoothly smashed between the index finger and thumb, then rice is ready). Spread the rice in a platter and let go off the steam so that they do not cook further.
2. In the first 5-7 min as the rice cooks, we need to prepare gatta. Keep 2-3 cups of water for boiling. Take a bowl and add besan to it. Add 2 tsp of oil, a tsp of turmeric powder and salt to taste. Mix well and add 1/2 tbsp of water. Knead the flour well to form a dough. ensure you do not add excess of water. We need a very tight dough. Divide the dough in 2-3 portions and roll out pipes with approx 1 cm diameter. Add these pipes to the boiling water. Allow them to cook on medium gas. If water level goes down, add more water.
3. Till gatta gets cooked, its time to prepare the kesar bhaat. Keep 2-3 cloves, orange color, 1/2 tbsp of sliced almonds and pistachios and the cardamom balls (peel off the skin of one of the cardamom and retain the balls). Also, divide the rice in two equal portions and keep handy. In a pan, heat ghee. To this, chronologically, add cloves, cardamom balls, sliced almonds and pistachios and saffron color. Immediately add one portion of rice to this and mix well. While mixing you need to be careful in turning the rice lightly. It should not break the rice. Mix just to ensure that the rice gets colored evenly. Now add sugar to this. Mix again and allow cooking for 3-5 minutes on low gas, till all the sugar gets absorbed by the rice. Keep checking. Once the sugar is all absorbed, cover with lid and turn off the gas. Meethe chawal is ready!
4. By this time, the gatta should be cooked (try cutting with a knife, if it cuts easily then done else, cook for some more time). Once cooked, sieve the gatta pipes. Cut them to cubes.
5. In another big pan, heat oil. Add the mustard seeds and cumin seeds and allow them to crackle. Then add asafoetida and curry leaves, followed by the bay leaves and 2-3 cloves. To this, add the cubed gattas and cook on medium flame for 3-4 min. To this, add all the spices. Preferred order - turmeric powder, red chilli powder, garam masala, amchur powder and salt to taste. Mix well and allow cooking till the mixture leaves oil from the corners. Now, add the second portion of rice to this and mix well. Be careful as before not to break the rice. After mixing, cover with lid and allow cooking on low gas for 5 min. Then turn off. Gatte ke chawal or charke chawal is ready!
6. Serve the combination of Meethe chawal and Gatte k Chawal hot with kadhi! Garnish the former with dry fruit toppings whereas latter with coriander!
Tips: you may sweeten the kesar bhaat more or alter the spices in gatte k chawal based on the taste buds of your family members. In kesar bhaat you may as well add a mix of raisins and cashews. Besides, you may also combine these two rice dishes with curd rice and have an all rice treat!
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