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gattekapulao.php
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gattekapulao.php
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<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Transitional//EN" "http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd">
<html xmlns="http://www.w3.org/1999/xhtml">
<head>
<meta http-equiv="Content-Type" content="text/html; charset=iso-8859-1" />
<title>Untitled Document</title>
<style>
a{
text-decoration:none;
color:black;
}
.image{
border-radius:20px;
margin-top:20px;
margin-left:20px;
float:left;
margin-right:20px;
}
.header{
background-color:#FF9900;
height:150px;
width:100%;
}
.header h1{
font-family:forte;
top:15px;
position:absolute;
left:350px;
font-weight:bold;
font-size:50px;
}
.logo{
height:150px;
position:absolute;
left:40px;
}
.navigation{
background-color:#FF9900;
margin-top:5px;
height:40px;
position:relative;
}
.notactive{
position:absolute;
height:40px;
float:right;
width:120px;
background-color:red;
font-weight:bold;
font-size:20px;
font-family:forte;
}
.notactive:hover{
background-color:lightgreen;
}
</style>
</head>
<body style="background-color:yellow;">
<div class="header">
<img src="logo.png" class="logo" />
<h1>Be The Master Of Your Kitchen</h1>
</div>
<div class="navigation">
<button class="notactive"><a href="home.php" style="text-decoration:none; color:black;">Home</a></button>
<button class="notactive" style="left:120px;"><a href="category.php">Category</a></button>
</div>
<img class="image" src="gattekapulao.jpg" height="400px" width="800px" />
<div style="font-size:20px; float:left;">
<h3 style="padding-top:20px; margin:10px; color:#0000cc;">Gatte ka Pulao is made on festive occasions when plain steamed rice is not served. As vegetables are not available throughout the year, cooked gattas are added to spice up this pulao, which is usually served with kadhi or plain curds .
</h2>
<div>
<div style="background-color:lightgrey; font-size:20px; padding-left:30px; float:left; padding-bottom:20px; margin-right:20px; width:300px; border-radius:20px;">
<h1>Ingredients Of Gatte Ka Pulao</h1>
<b>For The Gattas</b>
<br />1/2 cup besan (bengal gram flour)
<br />1/2 tsp chilli powder
<br />1/2 tsp fennel seeds (saunf)
<br />1/4 tsp carom seeds (ajwain)
<br />1/2 tbsp curds (dahi)
<br />3 1/2 tsp oil
<br />salt to taste
<br />oil for deep-frying
<br /><b>For The Pulao</b>
<br />2 1/2 cups cooked long grained rice (chawal)
<br />1 tbsp oil
<br />1 cardamom (elaichi)
<br />2 cloves (laung / lavang)
<br />1/2 tsp cumin seeds (jeera)
<br />1/2 tsp mustard seeds ( rai / sarson)
<br />1/4 tsp asafoetida (hing)
<br />1/2 cup deep-fried sliced onions
<br />1 tsp chilli powder
<br />1/4 tsp turmeric powder (haldi)
<br />1/2 tsp garam masala
<br />salt to taste
<br />To Be Blended Into A Smooth Paste , (using 1 Tbsp Of Water)
<br />4 garlic (lehsun) cloves
<br />2 roughly chopped green chillies
<br />50 mm (2") piece ginger (adrak)
<br />1/2 cup sliced onion
<br /><b>For The Garnish</b>
<br />2 tbsp finely chopped coriander (dhania)
</div>
<b><h1>How to Make Gatte Ka Pulao</h1></b>
<b>For the gattas</b>
<br />1).Combine all the ingredients for the gattas in a deep bowl and knead into a stiff dough using 2 tbsp of water.
<br />2).Divide the dough into 8 equal portions and shape each portion into a 200 mm. (8") long thin cylindrical roll.
<br />3).Cut the gattas into 10 to 12 equal pieces and keep aside.
<br />4).Boil plenty of water in a deep non-stick pan and cook the gattas in boiling water for 5 to 7 minutes. Drain and keep aside.
<br />5).Heat the oil in a deep non-stick kadhai, deep-fry the gatta pieces till they turn light brown in colour from all the sides. Drain on an absorbent paper and keep aside.
<br /><b>How to proceed</b>
<br />1).Heat the oil in a deep non-stick pan, add the cardamom, cloves, cumin seeds, mustard seeds and asafoetida and saut� on a medium flame for 30 seconds.
<br />2).Add the prepared paste and saut� on a medium flame for 2 minutes.
<br />3).Add the cooked rice, deep-fried onions, deep-fried gattas, chilli powder, turmeric powder, garam masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
<br />4).Serve immediately garnished with coriander.
</body>
</html>