8 February, 2009
Masala BhatPosted in : Bachelor Recipes, Festive Cooking, Indian Cuisine, Maharashtrian Cuisine, Meal, Rice, Rice the Versatile Cereal and Its Uses on by : admin Tags: Bachelor Recipes, Festival, Maharastrian Cuisine, Rice, Tiffinboxideas
When I was expecting my second kid I craved for this variety of rice. The only problem was I could not explain what I wanted. Till I ate it I could not remember its called Masala Bhat.
2 tblspn coriander leaves
- In a pan roast copra, cloves, cinnamon, sesame seeds, coriander and cumin seeds together till copra is golden brown. Grind the roasted ingredients to a powder.
- Heat oil in a thick bottomed pan. Add mustard seeds. When they crackle add curry leaves, asafoetida and chillies. Stir for a few seconds. Ad gherkins’. Stir fry for about 3 minutes. Add rice. Stir fry for about 3 minute. Ad powdered spices, salt cashew nuts and water. Stir.
- Cook till rice is done. Serve hot with coriander and coconut.
P.S: I have made this rice in the Futura Cooker. It’s actually the recipe given in their cookbook with no changes at all. You can use the same recipe for cauliflower, green peas and brinjal or eggplant