INGREDIENTS
Masale Bhat
Servings - 2 - 3
INGREDIENTS
(For Masala Powder)
Oil - 1 teaspoon
Coriander seeds - 1 tablespoon
Cumin - 1 teaspoon
Sesame seeds - 1/2 teaspoon
Poppy seeds - 1/4 teaspoon
Star anise - 1
Black cardamom - 1 pod
Cinnamon stick - 1/2 inch
Cloves - 5 pods
Coconut - 1 tablespoon
(For Masale Bhat)
Ghee - 2 tablespoons
Mustard seeds - 1 teaspoon
Cumin - 1/2 teaspoon
Bay leaf - 1
Cashews - 20 grams
Asafoetida - 1/4 teaspoon
Ginger garlic paste - 1 teaspoon
Green chili - 2
Onions - 95 grams
Tomato - 115 grams
Turmeric - 1/2 teaspoon
Red chili - 1/2 teaspoon
Green peas - 80 grams
Carrot - 80 grams
Cauliflower - 150 grams
Potatoes - 150 grams
Rice - 250 grams
Water - 800 milliliters
Salt - 1 1/2 teaspoons
Coconut - for garnishing
Coriander - for garnihsing
PREPARATION
(For Masala Powder)
1. Heat 1 teaspoon oil in a pan, add all the ingredients except coconut and roast for 2 - 3 minutes.
2. Then, add 1 tablespoon coconut and roast till it turns golden brown in color.
3. Transfer this mixture into a blender and blend it into a fine powder.
(For Masale Bhat)
1. Heat 2 tablespoons ghee in a heavy skillet, add 1 teaspoon mustard seeds, 1/2 teaspoon cumin, 1 bay leaf and stir well.
2. Add 20 grams cashews and roast till it turns golden brown in color.
3. Then, add 1/4 teaspoon asafoetida, 1 teaspoon ginger garlic paste, 2 green chili and saute for 2 - 3 minutes.
4. Add 95 grams onions and fry till translucent.
5. Now, add 115 grams tomato and saute till it turns soft and pulpy.
6. Add 1/2 teaspoon turmeric and stir well.
7. Add 1/2 teaspoon red chili, blended mixture and mix it well.
8. Then, add 80 grams green peas, 80 grams carrot, 150 grams cauliflower, 150 grams potatoes and mix it well.
9. Cook for 5 - 7 minutes.
10. Now, add 250 grams washed rice and mix it well.
11. Add 800 milliliters water and mix it again.
12. Then, add 1 1/2 teaspoons salt and stir well.
13. Cover it with lid and cook for 10 minutes on low heat.
14. Open the lid and give it a nice stir.
15. Again cover it with and cook for 10 minutes on low heat.
16. Garnish with coconut and coriander.
17. Serve hot