Rajasthani Gatta Pulao

This is one of the very different pulao recipes. First of it has Gatte which are pieces of fried chick pea flour which have been boiled. Its is very different and quite awesome. My little fella just loved it and asked if he can pick up some form the rice and eat them, by themselves. That is a good sign.

Here is the original recipe

Rajasthani Gatte Pulao (Rice with Gatta and spices)

Rajasthani Gatta Pulao

Gatta (Boiled chick pea flour logs)
Ingredients:

1. 1 cup chick pea Flour (Besan)
2. 1/4 teaspoon each of  Asafetida,Turmeric Powder, Red Chili Powder 
3. 1/2 teaspoon each of Salt, Cumin Seeds , baking soda
4. 1/4 cup Yogurt
5. 2 tablespoons oil 
6. 1 tablespoon Dried Fenugreek Leaves
7. Water, If Needed

Add asafetida, turmeric powder, red chili powder, salt, cumin,  baking soda, yogurt, oil, Kasuri methi and knead into a stiff dough. Use water 1 tablespoon at a time if needed.
Divide the dough into 4 equal portions and shape each portion into logs roll (wet your hands so that the dough doesn't stick to your palms)
Boil enough water in a pan. Add rolls to the boiling water and boil for 15 minutes.
Drain and set aside

Ingredients:

1. 2 cups Basmati Rice, Cooked with salt
2. 1 teaspoon each of Cumin 
3. 2 tablespoon Oil+ 1 teaspoon oil
4. 1 Onion, Sliced 
5. 1/4 teaspoon Garam Masala Powder 
6. 1/2 teaspoon each of salt. 
7. Fresh Coriander Leaves Chopped
8. 2 tablespoons each of Peanuts, raisins
9. 1 medium carrot grated wide
10.  2 tablespoons fresh squeezed lemon juice

Heat 2 tbsp oil in pan. Add onions and fry till they turn golden brown. Drain and set aide.
Heat the remaining  oil in the and add cumin and bay leaf and let them splutter. Add peanuts and fry for 2-3 minutes. Add shredded carrot and mix well. Add raisins and mix.
Add cooked gattas and fry them for about 3-4 minutes. Add the cooked rice, fried onions, chilli powder, turmeric powder, garam masala and salt, and mix well. Cook covered on medium heat for 3-4 minutes. Add lemon juice and garnish with coriander and enjoy With Raita and Ground meat curry

Rajasthani Kheema

Kheema or minced meat, if done right is great. Every country, every region in every country has thier own way of making dishes with minced/ ground meat. This recipe is from one of the states in India...Rajasthan. Here is the  original recipe

 Rajasthani Kheema (Ground meat cooked in spices)

Rajasthani Kheema

Ingredients:

1. 2 Tablespoons Vegetable Oil
2. 2 Green Cardamom
3. 1 inch Cinnamon
4. 2-3 Clove
5. 1 cup Onion Chopped
6. 2 tsp Ginger Garlic Paste
7. 1 cup Tomato Chopped
8. 1/2 cup plain yogurtWhisked
9. 5-6 Green Chilli Slit Into half
10. 1 teaspoon each of 
11. 1/2 teaspoon each ofTurmeric Powder ,Black Pepper , salt, garam masala powder
12. 1 lb ground chicken or ground meat or ground lamb
13. 1/2 cup Mint Leaves Chopped
14. 2 tablespoons Kasuri Methi
15. 2-3 strands of  Greens onionsChopped
16. 2 inch Ginger Julienned
17. 2 tbsp Lemon Juice

Heat theoil in a pan. Add green cardamom, cinnamon and cloves. Add onion and fry until slightly browned. Add ginger garlic paste and fry until golden brown. Now add tomato and yogurt and cook for 5  minutes.Add all the spices and mix well and cook for 2 more minutes

Add chicken keema and salt and cover and cook until it is cooked.

Now add kasuri methi, spring onion greens, ginger, lemon juice and mix well.

Garnish with fresh coriander.

Serve hot with any Indian bread or with Rajasthani Pulao

Another Kheema recipe

Aloo Mutter Kheema

Brussel Sprouts with Nuts and Cranberries

Its the Thanksgiving meal time again and the search for that perfect side dish continues and I think I found it this time.
Brussel Sprouts are alright...they are not one of my favs. But the recipe by Alton Brown was great. Everyone in the house loved it.

The original recipe has only pecans in it, but since I did not have enough pecans on hand, I added some walnuts to it and it was great. Also I reduced the amount of butter. SO here is my take

Brussel Sprouts with Nuts and Cranberries 

Brussel Sprouts with nuts and cranberries

Ingredients:

1. lb fresh Brussels sprout, rinsed and trimmed
2. 1/4 cup each of chopped pecans and walnuts, cranberries
3. 1-11/2 tablespoons unsalted butter
4. 1/2 teaspoon each of salt, fresh ground pepper

Half the Brussels sprouts and slice them. In a non stick pan toast the nuts on medium low until you smell the aroma...2-3 minutes.
Add the butter and stir to combine. Add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes.
Cut the heat, add the cranberries, mix to combine and enjoy