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During my second pregnancy, Masale Bhat was what I craved!!
lot of buttermilk, just to prevent heartburn as she put it. Wow, that was bliss!!
one said it was strange, yes strange! Her choice of words left me feeling that I should make this rice more often.
I do not for ……
veggies that are grown in Goa but the choice is quite limited especially for vegetarians. Tell me how can you eat tamdi bhaji, dhavi bhaji and mulo day in and out? So where was I… ah yes veggies from Belgaum…
local ones are light green and the Belgaum ones are dark green.
you can just chomp on as you are chopping the veggies.
Masala Bhath| Spiced rice with Gherkins|Masala Bhat
drain for ½ hr
In a pan, roast together copra, cloves, cinnamon, sesame, coriander and cumin seeds till copra is golden brown.
Grind roasted ingredients into a powder.
Heat oil in a cooker for about 3 minutes. Add mustard seeds. When crackling, add curry leaves, asafetida and chillies. Stir for a few seconds. Add gherkins. Stir-fry for about 3 minutes. Add rice. Stir-fry for about 3 minutes. Add powdered spices, salt, cashew nuts and water. Stir.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes.
Remove cooker from heat. Allow it to cool naturally for 5 minutes. Press fingertip control lightly to remove pressure. Open cooker.
Serve hot garnished with coconut and coriander. I love mine with a lot of curds.
this to Serve it Pressure Cooked/Slow Cooked