Masale Bhat (Quick and Easy Version)

 

 

‘Masale Bhat’ which translates to ‘Spicy Rice‘ is a Maharashtrian delicacy. It is a richer variation of ‘Tondli Bhat‘ or ‘Vangi Bhat’. It is found in every menu for an auspicious occasion or celebration in Koknasta Brahmin households. It is a must have recipe for Koknasta Brahmin weddings in villages.

 

 

It is flavored with the authentic ‘Goda Masala‘ or ‘Kala Masala‘. Please note that ‘Garam Masala‘ should not be used in this recipe as it imparts a very different taste to it. In authentic cooking, the masala for this recipe is blended separately before the actual cooking starts. The freshly ground masala ensures the preparation of very aromatic rice.

 

 

This version of recipe, however, is not very authentic. Rather it is a shortcut method. This is cooked in the pressure cooker and so it is a very quick and easy way to prepare this one pot aromatic rice dish. I have not added any nuts but I have used various vegetables. You can add any veggies. I have used Cauliflower, Ivy Gourd, Carrot, Potato, French Beans and Fresh Peas. Addition of a lot of veggies and low usage of spices makes it a healthy and nutritious one pot meal.

 

Equipment and Utensils

Pressure Cooker

Strainer

 

Ingredients

220 grams (1 cup) Kolam Rice

200 grams (1 cup) Mixed Veggies washed and cut into 1 cm cubes

2 cups Water

For Tempering:

1 tablespoon Pure Ghee

7-8 Curry Leaves

1 teaspoon Cumin Seeds

¼ teaspoon Turmeric Powder

¼ teaspoon Asafetida Powder

Dry Masala Powder

¾ teaspoon Kashmiri Red Chili Powder

1½ teaspoon Goda Masala Powder

1 teaspoon Salt

 

 

Directions

Wash the rice and soak it for 15 minutes.

Keep the pressure cooker on medium high flame.

Add 1 tablespoon ghee to the cooker pan and let it heat.

When ghee is hot, add cumin seeds, let them crackle.

Now add turmeric, asafetida and curry leaves.

Fry for 20-30 seconds.

Now add the mixed vegetable pieces and fry them well.

Strain rice, remove all the water and add the rice to the veggie mixture.

Fry this continuously for 2-3 minutes till it becomes dry.

At this point, add 2 cups of water, dry masala powders and salt.

Mix well and check for seasoning.

Adjust chili powder or salt according to your taste.

Now cover the lid and cook it on high flame for one whistle.

After the first whistle, lower the flame.

Let it cook for exactly 7 minutes on the lowest flame.

Then turn off the gas.

Let it sit for another 15 minutes before you open the lid.

Garnish it with grated coconut and freshly chopped coriander leaves.

Serve it warm with solkadhi.

 

Preparation Time: 15 minutes

Cooking Time: 13 minutes

 

Number of Servings: 4

 

Nutritional Information

Total Calories: 875Kcal

Fat: 16.2 gm

Protein: 14.1 gm

Carbohydrates: 168.4 gm

 

[amd-zlrecipe-recipe:15]