Amdavadi Khatta Meetha Bhaat Recipe – A Sweet-N-Bitter Rice Preparation From Gujarat

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Highlights

  • Ahmedabad has loads to provide to the culinarily curious
  • Amdavadi Khatta Meetha Bhaat is very like a Mumbai-style tava pulao
  • Study further to know Amdavadi Khatta Meetha Bhaat recipe

As a meals creator, I’m often requested to name one metropolis in India that I consider has been grossly underrated as a ‘avenue meals metropolis’. A metropolis that may get overshadowed by the additional well-liked Mumbais and Delhis of the nation, often eclipsing the remaining with their respective ‘Khau’ and ‘Paranthe Wali Galis’. And my reply is always the an identical. One which always takes the person asking abruptly. That metropolis is Ahmedabad. Positive, Gujarat’s splendidly ‘with it’ meals metropolis often falls off the radar throughout the roundup of India’s most interesting cities to take pleasure in a night out in, gorging oneself silly on some stellar avenue meals. And that has always every surprised and saddened me. It’s merely that Ahmedabad has loads to provide the culinarily curious. 

From the wonders of Jasuben’s pizza at Regulation Yard to the crisp vadas and scorching dhoklas of Municipal Market, Ahmedabad, in my humble opinion is chock-a-block with delicious roadside meals devices. All purchased at a extremely low cost price and all making city a gastronome’s paradise with its sheer variety of places to eat at. 

Nonetheless undoubtedly, thought of certainly one of my favourite places to eat at any time once I uncover myself in Ahmedabad is on the various joints that dot Manek Chowk. Surrounded by a set of historic buildings, all nestled throughout the very core of earlier Ahmedabad, Manek Chowk is a warren of avenue meals places with some actually divine meals on present. 

Moreover Study: 6 Evergreen Gujarati Dishes You Ought to Attempt For A Healthful Meal Experience

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Amdavadi Khatta Meetha Bhaat (Image Credit score rating: Raul Dias)

Take, for instance, the khatta meetha bhaat. A rice preparation much like a Mumbai-style tava pulao, this sweet-n-sour-n-spicy dish is relatively greater than the triple phrase alliteration that it is! Given the everyday Gujarati palate’s penchant for somewhat little bit of sweet added to savoury dishes, this one ticks the sector. Obtainable at almost every avenue cart, stall and eatery in Manek Chowk and made freshly on order using copious portions of tangy tamarind paste, amchur, and sugar, successfully offset by a sprinkling of spicy pav bhaji masala and nonetheless crunchy veggies, khatta meetha bhaat is an explosion of favor and texture. Further pimped up with a scattering of ruby pink pomegranate seeds, golden raisins, complete cashew nuts and chopped coriander leaves. 

Moreover Study: 13 Most interesting Gujarati Recipes | Trendy Gujarati Recipes

So, taken in was I by the rice dish the first time I tried it, that I keep in mind badgering the reluctant stall proprietor for the recipe. One factor he grudgingly agreed to supply me by letting me observe how he put all of it collectively. Now, not like a normal pulao, the rice proper right here just isn’t cooked alongside the greens and spices. It is really, boiled individually upfront, allowed to sit back and solely then mixed in with the alternative components and condiments atop an enormous spherical tava. Much like one would make fried rice in a wok. 

Although I’ve tweaked the distinctive recipe a superb bit, its soul is as Amdavadi as it could presumably get. Straight from the gullies of Manek Chowk to you… 

How To Make Amdavadi Khatta Meetha Bhaat | Amdavadi Khatta Meetha Bhaat Recipe 

Recipe by Raul Dias 

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Amdavadi Khatta Meetha Bhaat Recipe (Image Credit score rating: Raul Dias)

Parts:

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  • 2 cups cooked basmati rice 
  • 2 tbsp butter 
  • 1/2 tsp jeera (complete cumin) 
  • 1 medium onion chopped 
  • 1 tsp ginger-garlic paste 
  • 2 huge tomatoes chopped 
  • 1 inexperienced capsicum diced 
  • 1/2 cup peas (parboiled) 
  • 2 tsp pav bhaji masala powder 
  • 1/4 tsp pink chilli powder 
  • 1/4 tsp haldi powder (turmeric) 
  • 1/4 amchur powder (dried mango) 
  • 1 tbsp tamarind paste 
  • 1 tsp sugar 
  • 1 tsp salt 
  • (For garnish) 
  • 2 tsp golden raisins 
  • 2 tbsp pomegranate seeds 
  • 10 complete cashew nuts 
  • 2 tbsp chopped coriander leaves 

Methodology: 

  1. First prepare dinner dinner two cups of basmati rice in eight cups of water to which some salt and a few drops of oil have been added so that the rice grains are separate. Keep aside. 
  2. Parboil peas and put apart. 
  3. In a pan soften butter on medium heat and sauté jeera for a minute till browned. 
  4. Add onion and sauté for a few minutes till translucent. 
  5. Add ginger-garlic paste and fry successfully for a few minutes. 
  6. Add-in the tomatoes and capsicum along with pav bhaji masala, chilli powder, haldi powder, amchur powder, tamarind paste, salt and sugar. Fry on low heat for 7-8 minutes guaranteeing the capsicum continues to be a bit crunchy, nonetheless not raw. 
  7. Add-in the rice and peas and mix gently for two minutes. 
  8. Regulate salt if need and garnish with raisins, pomegranate seeds, cashew nuts and chopped coriander. 
  9. Serve scorching with tomato raita and roasted papad. 

About Raul DiasA Mumbai-based creator, Raul is an ardent devotee of the peripatetic life-style. When not churning out his meals and journey tales at a manic tempo, he may very well be found each hitting the road for that elusive story or throughout the agency of his three canine!

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