Tuesday, 12 July 2011

Masala Bhat (Maharastrian Style)

250 gms. Rice (basmati) (washed and dried on cloth)
4 tsps. Desi Ghee,
2 onions chopped
1/2 cup peas boiled or You can add sweet corns
1 carrot  cut length wise
1 cup grated cabbage
1 stalk curry leaves
2tsp gingergarlic paste
2 green chillies chopped
1 tbsp. broken cashews
1tsp red chilly Powder
A pinch of hing
1 tbsp. raisins
1 tbsp. peanuts
1 tsp. cumin seeds
1/4 tsp. turmeric powder
salt to taste
1 tsp. lemon juice
Chopped coriander leaves
Dry Masala:
2 tsps. Coriander Seeds
1 tsp. Sesame Seeds
1 piece Cinnamon (small)
4 nos. Cloves,
1 Badi Elaichi
Roast coriander seeds, cumin seeds, sesame seeds,badi elaichi, cinnamon and cloves (without oil) and grind them to a fine powder. Your Dry masala is now ready.
Wash and soak basmati rice for half an hour.
Heat ghee in a heavy large skillet. Season with mustard seeds and cumin seeds. When they crackle, add curry leaves, asafoetida and green chili.
Add cashews, peanuts & raisins  fry till light brown. Add onion, stir for 1-2 min till the onions turns to golden brown in colour.
Then Add ginger, garlic paste & stir till the raw smell goes away. Add all the  vegetables & red chilly powder & grinded dry masalas stir for some time.Then add rice & salt. Stir 2-3 minutes. Add water, Water should be double the volume of rice. Bring to a boil and cook on low heat, stirring occasionally, till almost done add more water if required. All water should evaporate when the grain is cooked. You can add Lemon juice to tastes good.Switch off the flame. Sprinkle some chopped coriander leaves & Mix well.
Serve hot with  curd raitha or a spicy curry.

sending this to the Rice event CWS - Rice hoasted by Kaarasaaram

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