Masala Bhaat Recipe
Ingredients
| Delhi rice-250 grams | ||
| Tindlis-50 grams | ||
| Green peas | 100 Gram | |
| Brinjal | 1 Medium | |
| Potatoes | 2 Medium | |
| Raw groundnuts-50 grams | ||
| Cashews | 25 Gram | |
| Green chilies | 4 | |
| Peppercorns | 5 To taste | |
| Cinnamon stick-1/2-inch piece | ||
| Cloves | 4 | |
| Coriander seeds | 1 Tablespoon | |
| Cumin seeds | 1 Tablespoon | |
| Sesame seeds | 1 Teaspoon | |
| Mustard seeds | 1/2 Teaspoon | |
| Asafoetida-A pinch | ||
| Coconut | 1 Small | |
| Coconut | 4 Tablespoon, grated | |
| Coriander leaves-Handful, finely chopped | ||
| Salt | To Taste | |
| Turmeric powder | 1/2 Teaspoon | |
| Ghee | 6 Tablespoon | |
Directions
GETTING READY
1) Soak groundnuts in water for 15 minutes and peel them.
2) Roast peppercorns, cloves, dry coconut, cinnamon, coriander, sesame and half of the cumin seeds together and powder them.
3) Clean and chop tindlis lengthwise.
4) Shell the peas.
5) Chop brinjal and potatoes into cubes.
MAKING
6) In a pan, heat ghee and add asafoetida, mustard and cumin seeds. Let them crackle.
7) Add curry leaves, chillies and all the vegetables. Stir fry them for 5 minutes.
8) Now, add rice, turmeric and salt. Stir and add powdered spices, cashewnuts and peanuts. Saute them.
9) Add 600 mililiters of water and bring to a boil. Cover the pan and cook until rice is ready.
10) Switch off the heat and add 2 tablespoons of ghee.
SERVING
11) Garnish masala bhat with coconut and coriander and serve.
1) Soak groundnuts in water for 15 minutes and peel them.
2) Roast peppercorns, cloves, dry coconut, cinnamon, coriander, sesame and half of the cumin seeds together and powder them.
3) Clean and chop tindlis lengthwise.
4) Shell the peas.
5) Chop brinjal and potatoes into cubes.
MAKING
6) In a pan, heat ghee and add asafoetida, mustard and cumin seeds. Let them crackle.
7) Add curry leaves, chillies and all the vegetables. Stir fry them for 5 minutes.
8) Now, add rice, turmeric and salt. Stir and add powdered spices, cashewnuts and peanuts. Saute them.
9) Add 600 mililiters of water and bring to a boil. Cover the pan and cook until rice is ready.
10) Switch off the heat and add 2 tablespoons of ghee.
SERVING
11) Garnish masala bhat with coconut and coriander and serve.
Chef
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