Wednesday, 9 March 2011
Maharastrian Masala Bhat (Spicy Rice)
A flavoursome rice dish accompanied with ivy gourd and vegetables. A nice spicy dish with aromatic and pungunt Maharastrian flavours .It is a meal in its self.
120g / 4oz basmati rice
60 grams / 2oz ivy gourd (tindora) cut into quarters
1 medium potato peeled and cut into this slices
60 grams / 2oz precooked cannelloni beans
1 green chilli finely chopped
½ teaspoon chilli powder
1 teaspoon salt
½ teaspoon turmeric powder
2 tablespoons olive oi
½ teaspoon cumin seeds
8 floz water
1 tablespoon goda masala
2 sticks cinnamon, 5 cloves, 5 peppercorns, 3 dry bay leaves , 5 cardamom pods peeled,1 teaspoon sesame seeds .Dry roasted and grind to make 2 tablespoons masala. (You will need 1 tablespoon for this recipe only. Keep remainder in an air tight container for later use)
1. Wash and soak the rice for 30 mins in cold water
2. Ina large pan heat the oil, when it is hot add the cumin seeds and allow to splutter, and then add the drained rice.
3. Stir fry the rice gently till grains turn slightly translucent and get coated in oil.
4. Add the quartered ivy gourd, potato slices and beans and stir fry with the rice.
5. Add the salt, chillies, turmeric powder and chilli powder and 1 tablespoon goda masala.
6. Add the water and mix well.
7. Bring the rice to boil, turn heat to lowest setting and cover and cook for 25 minutes till all the water is absorbed I the rice.( Once rice is cooking do not open lid before cooking time is complete)
8. After 25 minutes open the lid and fluff the rice up with a fork.
9. Transfer to a serving dish.
Serve with Raita.
You may like;
Lemon rice with sweet corn and coconut.
Flavours of Maharastra event by simply.food guest hosted by PJ of seduce your taste buds.
Labels: Rice dishes
A food fanatic with a passion for creating , cooking and sharing mouth watering recipes to tickle and tantalise your taste buds. A "homecook" without culinary school training striving to make my dishes feel complete without being complicated.