Masale Bhaat is a very popular Maharashtrian rice preparation with lots of vegetables aromatic spices garnished and served with roasted cashews and fresh grated coconut. Masale bhaat is usually served on weddings and festive ocassions Masale bhaat is a very tradtional Maharashtrian dish and my utmost favourite ..Masale bhaat/masala bhaat is a classic and very delicious one pot meal with goodness of many veggies
Having been grown up with many Non Catholic friends around I always have been tasting various dishes mainly from Gujarati and Maharashtrian Cuisines and I really use to enjoy it.
I have always included many dishes from these cuisines in our diet and we thoroughly enjoy it.I make this Masale bhaat very often and recently made this when I wanted to eat something tasty in veg.
Ingredients:
1 1/2 cups Basmati rice/Wada kolam
2 Potatoes cubed
1 cup Cauliflower cut in florets
1/2 cup green peas
6 to 7 ivy gourd/tendli cut lengthwise
2 brinjal cut in cubes
1 small carrot (optional)
the masala paste
5 dry Kashmiri Chillies6 to 7 ivy gourd/tendli cut lengthwise
2 brinjal cut in cubes
1 small carrot (optional)
the masala paste
1/2 tsp fennel seeds
1 tbsp coriander seeds
3 tbsp dry coconut/khobra/desiccated coconut
1 tsp cumin seeds
5-6 cloves
2-3 green cardamons
1/4 tsp turmeric powder/haldi
salt to taste
for tempering
for garnish
for tempering
1/2 tsp mustard seeds
oil 2 to 3 tbsp
ghee as needed
2 bay leaves
cashews 10-12
fresh coriander leaves
fresh coconut grated 3 tbspMethod:
- Soak Basmati rice in water for 30 to 45 min .
- Fry the cashews and keep aside
- Dry roast chillies ,cardamon,cumin,fennel,dry coconut and cloves on low flame till nice and fragrant.
- Cool the roasted spices and grind to a fine paste adding little water.
- Heat oil / ghee in thick bottomed pan/ vessel add bay leaves and mustard seeds.
- Once the mustard seeds crackle add ground masala paste and fry for 4-5 min on med flame
- Add vegetables and turmeric powder and saute for 3-5 min.
- Add rice and saute for about 3-4 min.
- Now add 3 cups hot water and salt cook on high flame till nice boil comes .
- Then reduce the flame and cover with lid &cook on medium flame till ll water is absorbed n rice cooked well.
- Garnish with cashews ,coriander leaves and freshly grated coconut.
- Serve hot with papad ,raita and pickle .
notes
you can use any veg you wish the ones i have used are tradtionaly used
you can add lime and jaggery if you wish its optional i don't add ,if you wish to add lime juice and jaggery add it when the rice is almost come to a boil
this is no onion garlic recipe ,if you want you may add 1 sliced onion after adding mustard seeds and let them saute till soft
for quicker pressure cooker version with goda masala check this link
Basmati rice1 1/2 cups•Brinjals,cubed3-4 medium•Salt to taste•Tindli8-10•Whole dry red chillies 6-7•Coriander seeds 2 teaspoons•Dry coconut (khopra),grated 1/2 cup•Cumin seeds 1 teaspoon•Oil 4 tablespoons•Cloves 5-6•Green cardamoms 2-3•Bay leaves 2•Turmeric powder 1 teaspoon•Cashewnuts,roasted 10•Fresh coriander leaves,chopped 1/4 bunch•Coconut,scraped 2 tablespoons - See more at: http://sanjeevkapoor.com/masale-bhaat.aspx#sthash.Jet1n3Po.dpuf
Basmati rice1 1/2 cups•Brinjals,cubed3-4 medium•Salt to taste•Tindli8-10•Whole dry red chillies 6-7•Coriander seeds 2 teaspoons•Dry coconut (khopra),grated 1/2 cup•Cumin seeds 1 teaspoon•Oil 4 tablespoons•Cloves 5-6•Green cardamoms 2-3•Bay leaves 2•Turmeric powder 1 teaspoon•Cashewnuts,roasted 10•Fresh coriander leaves,chopped 1/4 bunch•Coconut,scraped 2 tablespoons - See more at: http://sanjeevkapoor.com/masale-bhaat.aspx#sthash.Jet1n3Po.dpuf
5 comments:
looks so tempting...lovely
yummy rice dish Gloria...love this
Hi Gloria, that rice dish look awesome, I love the spices that you used. I would love mine with extra cashew nuts.
Have a nice day.
looks awesome dear
awesomed dear...looks wow
Post a Comment