Waqt hai Marwari design masaledaar Gatte Aur Tomato Ka Pulao bananeka.

GATTE AUR TOMATO KA PULAO.

Components.

Gatte.
1 cup gram flour (besan).
2 tbsps yogurt.
Salt to taste.
A pinch of baking soda.
1/2 tsp chopped ginger.
1/4 tsp red chilli powder.
1/4 tsp garam masala powder.
A pinch of asafoetida.
1 tablespoon ghee.
A couple of fresh mint leaves.
Pulao.
1 medium tomato, chopped.
1 1/2 cups basmai rice, soaked.
3 tsps ghee.
2 one-inch cinnamon sticks.
3-4 green cardamoms.
1 black cardamom.
3-4 cloves.
1 tsp cumin seeds.
1 bay leaf.
1 inch ginger piece.
3-4 garlic cloves.
2 tsps coriander powder.
2 tsps red chilli powder.
1/4 tsp turmeric powder.

Approach.

1. To make gatte, place gram flour in a bowl, include yogurt, salt, baking soda, ginger, red chilli powder, garam masala powder and asafoetida. Include 1 tablespoon ghee and mix.
2. Slice couple of mint leaves and include and blend well. Include sufficient water and knead into a stiff dough. Divide into equivalent parts and roll each part into cylinders.
3. Boil adequate water in a deep non stick pan, put the cylinders into the pan and cook till they rise to the top. Drain pipes well. Cool and cut into little pieces.
4. Heat 3 tsps ghee in another deep non stick pan. Include cinnamon, green cardamoms, black cardamom, cloves, cumin seeds and bay leaf and saute till aromatic.
5. Meanwhile put ginger, garlic and tomato into a container and crush with a hand mixer.
6. Include the gatte to the pan and saute for 2 minutes. Include ginger-garlic-tomato mixture and mix.
7. Add coriander powder, red chilli powder, salt, turmeric powder and saute for a minute.
8. Drain rice and add to the pan and mix well. Rinse the container with 1/2 cup water and took into the pan. Add 2 1/2 cups water and mix.
9. When the water comes to a boil, cover the pan, lower heat and cook till the rice is done.
10. Serve hot.

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