Masala Bhaat Recipe
Ingredients
| Rice | 2 Cup (16 tbs) | |
| Tendli, sliced lengthwise 400 gms | ||
| Green peas | 1 Cup (16 tbs) | |
| Coconut | 1/2 Cup (16 tbs), grated | |
| Plain yogurt | 1 Cup (16 tbs) | |
| Coriander powder | 1 Tablespoon | |
| Garam masala 2 tsp or substitute the above two with goda masala 1 tbsp | ||
| Red chillie powder 1 tsp | ||
| Green chillie, slit lengthwise and deseeded 1 | ||
| Oil of your choice 1 tbsp | ||
| Mustard seeds | 1 Teaspoon (For the Seasoning) | |
| Turmeric powder | 1/2 Teaspoon (For the Seasoning) | |
| Asafoetida | 1/4 Teaspoon (For the Seasoning) | |
| Cashew nut | 1 Tablespoon, chopped (For the Seasoning) | |
Directions
Clean, wash and drain the rice.
In a pressure pan heat the oil and place the mustard.
When it splutters add the rest of the seasoning ingredients and saute for 30 seconds.
Add the sliced tendli and saute till they are well coated with oil.
Mix in the yogurt, salt, spices and rice.
Add enough water to cook the rice and vegetables taking the moisture of the yogurt into account.
Cook for required amount of time.
Transfer to serving bowl and garnish with the slit green chillie in the centre and the coconut around it.
Surround the coconut with chopped coriander Serve piping hot with kadhi layaway.
In a pressure pan heat the oil and place the mustard.
When it splutters add the rest of the seasoning ingredients and saute for 30 seconds.
Add the sliced tendli and saute till they are well coated with oil.
Mix in the yogurt, salt, spices and rice.
Add enough water to cook the rice and vegetables taking the moisture of the yogurt into account.
Cook for required amount of time.
Transfer to serving bowl and garnish with the slit green chillie in the centre and the coconut around it.
Surround the coconut with chopped coriander Serve piping hot with kadhi layaway.
Chef
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