Masale Bhaat Recipes
12-01-2024
www.kitchenfoodrecipes.com
Ingredients:
For the Rice:
2 cups a Basmati rice or any long grain rice
4 cups water
Salt to taste
For the Masala:
1/2 cup grated coconut (fresh or dried)
1 tablespoon sesame seeds
1 tablespoon coriander seeds
1/2 tablespoon cumin seeds
5-6 dried red chilies (adjust to taste)
1 inch cinnamon stick
4-5 cloves
2-3 green cardamoms
1 bay leaf
For the Vegetables:
1/2 cup green peas
1 medium carrot, chopped
1 small eggplant, chopped
1 small potato, chopped
1/2 cup ivy gourd (tendli), chopped
Other Ingredients:
2 tablespoons ghee or oil
1 teaspoon mustard seeds
A pinch of asafoetida (hing)
1/2 teaspoon turmeric powder
10-12 curry leaves
2 tablespoons chopped coriander leaves
2 tablespoons fresh grated coconut for garnish
Instructions:
Prepare the Masala:
Dry roast grated coconut, sesame seeds, coriander seeds, cumin seeds, dried red chilies, cinnamon, cloves, cardamoms, and bay leaf in a pan until aromatic.
Cool and grind to a fine powder. This is your Masale Bhaat masala.
Cook the Rice:
Wash the rice thoroughly and soak for 30 minutes. Drain.
Boil water in a large pot, add salt and soaked rice.
Cook the rice until it's 80% done. Drain and set aside.
Cook the Vegetables:
Heat a ghee or oil in a large pan.
Add the chopped vegetables and sauté for a few minutes.
Add a tablespoon of the prepared masala and some salt. Mix well.
Cook and Cover until the vegetables are tender.
Combine Rice and Vegetables:
Gently mix the cooked rice with the cooked vegetables.
Add the remaining masala and adjust salt as needed. Mix well.
Garnish and Serve:
Garnish with chopped coriander leaves and fresh grated coconut.
Serve hot with yogurt or a raita of your choice.
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