Gola Tandool

                             

                            

                  

Gola Tandool

गोळा तांदूळ

                  

 

Cooked, tested & tasted by: Snehalata Fadnavis

Photo credit: Snehalata Fadnavis  

       

Course : Savoury

Cooking time: 45 minutes

Serving size: 3 people

Ingredients:

For cooking rice:

• 1 vati Basmati or any variety of rice

• Hing (asafetida)

• Haldi (turmeric)

• Mustard seeds

• 1 tbsp oil

• 2 cups water

For Golas :

• 4 tbsp coarse besan

• 1 inch ginger

• 4-5 garlic cloves

• 1tbsp oil

• 1tsp curd

• 1tsp red chili powder

• Finely cut 1tbsp fresh coriander

• Dash of water, if required

• Salt

For Chinch (Tamarind) saar

• 1 tbsp oil

• Cumin seeds

• 1.5 inch or medium lemon sized tamarind

• Dessicated / dry coconut (soak dry coconut one water for sometime)

• Jaggery, half of tamarind

• Salt

Procedure:

For Golas:

1. Make ginger garlic paste.

2. Mix the paste, besan, oil, red chili powder, salt, coriander and curd to form goals. If need be add water to roll them.

For cooking rice:

1. Soak the rice in water for an hour.

2. In a broad bottom pan heat oil.

3. Add mustard seeds.

4. Once they splutter ,add turmeric and a pinch of hing.

5. Add the rice, and sauté it for a couple of minutes.

6. In the meanwhile, boil two cups of water to be added to the sautéd rice.

7. Add the boiled water to the rice. Add salt.

8. Once the whole mixture comes to a boil, add the golas.

9. Cover and cook till it steams up well.

For making chinch saar:

1. Soak the tamarind in water for 30 minutes.

1. If using dry coconut, soak it in water for 10 minutes before grinding it to a fine paste.

1.  In a pan heat oil.

2. Add cumin seeds. Once they splutter add all the saar ingredients.

3. Bring it to a boil.

How to eat this:

1. First serve rice on a plate.

2. Then place one or two golas on top of it and crush them with your hands.

3. Pour the saar over this and mix all the layers.

4. Add tempered oil with chilies on top of this. Mix again.

5. Now it is ready to it.

Tips:

•  For 1 vati rice two golas should suffice.

• If cooking in a pressure cooker, sim for 2 minutes after 2 whistles.

• Adding boiling water to the rice helps separating rice grain.

• Serve this rice with chinch saar . Temper the rice with oil, mustard and cumin seeds and red chilies for added taste.

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