Tuesday, January 6, 2015
Masale/Masalay bhaat is a quintessential Maharashtrian rice. For that original taste and authentic flavor, do use clarified butter/ghee/toop.
1 cup cauliflower florets
1 cup green peas - fresh or frozen
1 medium potato, peeled and diced
1 cup basmati rice, rinsed
3 cups hot water
1 tsp. jaggery
1 tbsp. lemon juice
Grind to a fine powder
2 tbsp. dry coconut, roasted
1/2 tbsp. coriander-cumin powder
1 tsp. chili powder
1 tsp. sesame seeds, roasted
1/2 tsp. poppy seeds, roasted
1 tbsp. oil
1 tbsp. ghee/clarified butter/toop
1/2 tsp. mustard seeds
1/2 tsp. turmeric powder
1/4 tsp. asafetida
1 bay leaf
1" piece of cinnamon
4 black peppercorns
2 tbsp. cashew nuts
1/2 tbsp. goda masala
1/2 tbsp. clarified butter/ghee/toop
2 tbsp. minced cilantro
2 tbsp. freshly scraped coconut
1. Rinse basmati rice and keep aside to drain for 1/2 hour.
2. Roast coconut, sesame seeds and poppy seeds and crush to fine powder with coriander-cumin powder, chili powder.
3. Heat oil and butter together in a heavy bottomed saucepan. Add spices. Roast till they splutter. Add cashews. Fry till they are a shade darker. Add goda masala. Fry for 30 seconds.
4. Add rinsed rice. Sauté for a minute.
5. Add vegetables. Sauté.
6. Add lemon juice, jaggery, ground paste and salt to taste.
7. Add hot water and bring to a rapid boil.
8. Switch gas to low and let it cook on low flame, covered.
9. As the water is absorbed and rice is cooked, add another spoonful of ghee - if using. Fluff the rice.
10. Garnish with coconut and cilantro.
1. The flavor of toop/ghee/clarified butter is very much essential for this rice. If you don't eat ghee, substitute oil.