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8 February, 2009

Masala Bhat

Posted in : Bachelor Recipes, Festive Cooking, Indian Cuisine, Maharashtrian Cuisine, Meal, Rice, Rice the Versatile Cereal and Its Uses on by : admin Tags: , , , ,

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.

My kids have told me that they have found this pulao “strange” and “funny” so it seems to be the sad end to his wonderful fragrant variety in my house( I hope it is for now)
 ½ cup copra grated
9 cloves
3 sticks (21/2 inch each) cinnamon
1 tblspn sesame seeds
5 tblspn coriander seeds
4 tsp cumin seeds
½ cup oil
1 tsp mustard
1 spring curry leaves
¼ tsp asafoetida
5 green chillies
200 grams gherkins’ cut into quarters
3 cup basmati rice Salt (Adjust as per taste)
¼ cup cashew nut
5 cups Water
½ cup coconut grated

2 tblspn coriander leaves

  1. 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.
  2. 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.
  3. 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


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