Masale Bhat

Masale Bhat is a classic Maharashtrian recipe. It is an essential dish for a traditional wedding meal and features in a Naivedya thali as well. 

The signature ingredient for this dish is the masala mix which is prepared using fresh coconut, fresh coriander, ginger, green chili. This masala mix and Goda Masala (watch my favorite spice video) give masale bhat the special taste that we all love,

I am sharing a pressure cooked version which can be easily made in our kitchens for a flavorful weekend meal.

Ingredients:

1 cup kolam rice

1 tbsp ghee

½ tsp cumin seeds

Pinch of asafoetida

½ tsp of turmeric powder

1 tsp red chili powder

1 tsp Goda Masala

2 tbsp broken cashew nuts

5-6 Curry leaves

¼ cup fresh coconut

½ cup fresh coriander washed

1 green chili (optional)

Small piece of ginger

1 small potato

1 small eggplant

¼ cup green peas

Salt to taste

Method

1.      Wash and rinse the rice well and let it sit for 15 minutes.

2.      Keep 3 cups of water to boil.

3.      Cut the vegetables in 1 cm cubes.

4.      Grind coconut, coriander, green chili and ginger into a coarse paste.

5.      Heat Pressure pan and add ghee.

6.      Add cumin seeds and once they crackle, add asafetida and turmeric powder.

7.      Now add cashew nuts and curry leaves and sauté for a minute.

8.      Add the ground green masala and mix well.

9.      Now add red chili powder and goda masala. Saute for 1-2 minutes.

10.  Add the drained rice and fry till you get the aroma of the spices.

11.   Add boiled water and mix well. Let it cook on high flame.

12.  Once the mixture comes to a boil, add salt and mix.

13.  Put the lid on and cook for 3 whistles.

14.  Once the pressure is off, masala bhat is ready to serve.

Jeera Rice

Ingredients

1 cup Basmati rice

1 tbsp ghee/clarified butter

½ tsp Jeera/Cumin

2-3 cloves

2-3 cinnamon pieces

Salt to taste

Method:

1.      Wash basmati rice with water thoroughly about 2-3 times.

2.      Drain the water completely and let it rest covered for at least 30 mins.

3.      Bring 3 cups of water to boil.

4.      In a non-stick kadhai, heat ghee. Add cloves, cinnamon and jeera. Let the jeera fry for 30 seconds.

5.      Now add the rice and mix well till it is coated with ghee and is fragrant.

6.      Add the boiled water and salt and let it cook on medium flame for 4-5 mins till most of the water is absorbed.

7.      Now lower the heat and cook it covered for another 4-5 min.

8.      Jeera rice is ready.

Gujrathi Khichadi

Ingredients

1 cup rice

½ cup chilkewali moong daal

1 tsp oil

1 tbsp ghee

1 tsp jeera

4 cloves

4 black pepper corns

Small stick of cinnamon

Sprig of curry leaves

1 green chili cut into 2 pieces

1 tsp garlic finely chopped

½ tsp grated ginger

1 tsp red chili powder

½ tsp turmeric powder

Salt to taste

 

Method:

1.  Wash and rinse the rice and daal well and soak in water for at least 30 minutes.

2.  Heat oil + ghee in a pressure pan. Add jeera and sauté for few seconds.

3.  Add cloves, black pepper, cinnamon, curry leaves, green chili, garlic, ginger. Sauté for 30 seconds

4.  Drain rice and daal and add to pressure pan. Add chili powder and turmeric powder and mix and fry for a couple of minutes.

5.  Add 8 cups of water and mix well. Let the mixture come to a boil.

6.  Now add salt and mix. Put the lid on and cook for 3 whistles.

7.  Switch off the heat and let the pressure release. Serve hot with ghee.

Paneer Salsa Pulao

Ingredients:

1 cup grated tomato
1 medium onion finely chopped
½ medium green capsicum finely chopped
1 green chili finely chopped (or to taste)
½ tsp oregano
2 tbsp finely chopped green coriander

2 tbsp sweet corn
2 tbsp of carrots cut in small cubes
1 tsp finely chopped garlic
½ tsp red chili powder (or to taste)
1 cup rice
1 ½ cup paneer cubes
1 tbsp olive oil
Salt to taste

Method:
1.      Keep 2.5 cups of water for boiling
2.      Wash and drain rice well
3.      Heat oil in a thick bottom vessel. Add drained rice and sauté for a couple of minutes.
4.      Add onion, garlic, capsicum, green chili and mix well for a minute
5.      Add vegetables, oregano, coriander, tomato and chili powder.
6.      Add boiled water and mix.
7.      Once the mixture comes to a boil, add cubed paneer and salt and cook for a minute.
8.      Now lower the flame and cook covered till the rice is cooked completely.
9.      Serve hot garnished with coriander and a wedge of lemon.
Tip: If you have bottled salsa, replace the first six ingredients with 4-5 tbsp of salsa. Or you can use my recipe of Salsa

Bisibele Bhath

Ingredients:

1 cup rice + ¼ cup toordaal washed and drained
1 medium onion finely chopped
5-6 curry leaves
2 tbsp Sambar masala (or to taste)
3 medium tomatoes blanched and pureed
1 tsp of tamarind pulp(optional)
1 cup mixed vegetables (potato, peas, carrot, eggplant) cut into ½ inch cubes
1 tbsp oil
1 tsp mustard seeds
½ tsp turmeric powder
1 tsp red chili powder
Pinch of hing
Salt to taste

Method:
1.      Keep 4 cups of water to boil.
2.      Heat oil in a pressure pan. Add mustard seeds. Once they sputter, add hing, turmeric powder and curry leaves. Saute for 30 secs.
3.      Add onions and sauté for 2-3 mins.
4.      Add vegetables, sambar masala and chili powder, mix well. Let it cook for a couple of mins.
5.      Now add tomato puree and mix. Add rice and daal. Mix well. Add tamarind pulp.
6.      Now add the boiling water, salt and mix. Once the mixture starts boiling, fit the lid and cook for 4 whistles.
7.      Once the pressure is cleared, open the pressure pan. Add water to adjust consistency. This rice has more runny consistency than normal rice.
8.      Serve hot with ghee.

 

Mix Sprout Pulav

Ingredients:

1 cup basmati rice washed and drained
1 small onion finely chopped
1 tbsp sajuk tup (ghee)
1 tsp cumin
1 clove, 1 small piece of cinnamon
½ cup mixed sprouts (moong, matki, masoor, chawli well sprouted)
2 tbsp fresh coconut
2-3 sprigs of coriander
1 green chilli (or to taste)
1 clove of garlic
1 small piece of ginger
½ tsp garam masala
½ tsp turmeric powder
1 tsp chili powder (or to taste)
Salt to taste

Method:
1.      Blend coconut, coriander, green chili, garlic and ginger to a paste using 2-3 tbsp of water.
2.      Take 3 cups of water and keep it to boil.
3.      Heat a pressure pan and add ghee. Once ghee is hot add cumin, clove and cinnamon.
4.      Add onion and sauté for a couple of mins.
5.      Add the masala paste and cook for 2-3 mins. Now add turmeric and chili powder.
6.      Add sprouts and rice and mix well.
7.      Add boiling water to it and mix well. Add salt as per taste.
8.      Put the lid on and cook for 3 whistles.
9.      Serve hot.

Chicken Pulao

Ingredients:

300 gm. boneless chicken - cut into small cubes
3-4 cloves of garlic
1/2 inch piece of ginger
Small bunch of fresh coriander
2-3 green chilies (as per taste)
2 tbsp fresh coconut
2 large tomatoes blanched and chopped
2 medium onions finely sliced
2 tbsp of ghee
1 tbsp. oil
2-3 cloves, black pepper and pieces of cinnamon
1 bay leaf (optional)
1 tsp each of turmeric powder and My garam masala
1 tbsp of chili powder (optional)
1 cup long grain washed and drained for 30 mins
Salt to taste

Method:

1. Grind together garlic, ginger, coriander, green chilies and coconut using little water. Marinate the chicken pieces with this masala, turmeric powder, chili powder and oil. Set aside for 30 minutes.
2. Keep 3 cups of water to boil in a vessel.
3. Heat ghee in a non-stick sauce pan. Add cloves, black pepper, pieces of cinnamon and bay leaf.
4. Add onions and sauté till light brown. Add tomatoes and cook for another 2 mins.
5. Now add marinated chicken and garam masala. Mix well and sauté for 2-3 mins.
6. Let chicken pieces cook in masala till they start changing to opaque. This will take around 5 minutes.
7. Add rice and mix well till coated with masala.
8. Add hot water and let the mixture come to a boil. Add salt and continue cooking.
9. When most of the water is absorbed by rice, cook covered on a low flame for 10 mins. Make sure the chicken pieces are cooked through.
10. Ready to serve with raita and papad.

Chicken Palak Risotto

Ingredients:
1 cup starchy short grain rice (preferably 'arborio' the italian rice), washed and drained
1 medium onion finely chopped
2 medium tomatoes finely chopped
2 tbsp of olive oil
1 tbsp of butter (optional)
2 cloves of garlic finely chopped or grated
400 gm of boneless chicken cut into thin strips
2 cups of finely chopped spinach
1 tsp of italian mixed herbs (or just oregano0
1 tsp of red chilli powder (can use flakes also)
3-4 tbsp grated cheese
salt to taste

Method:
1. Heat oil + butter in a non-stick sauce pan. Boil 3 cups of water in another vessel.
2. Add onion and garlic till translucent (3-4 mins). Add mixed herbs and mix well.
3. Add chicken and saute for 4-5 mins
4. Add spinach and tomatoes and mix. Cook covered for 4-5 mins
5. Add chilli powder and mix, cook for another 2-3 mins
6. Add rice and mix. Add 1 cup of hot water and let it come to simmer.
7. Cook covered till all water is absorbed.
8. Add one more cup of hot water, salt to taste and cook covered till all water is absorbed.
9. Add the last cup of hot water, salt to taste and cook covered till most water is absorbed.
10. Serve hot with grated cheese.

Italian Rice

Ingredients:
1 cup rice, use regular rice not basmati
1 garlic clove finely chopped
1 small onion finely chopped
2 tomoatoes blanched and chopped (concasse)
mix vegitables 1/2 cup (greens beans, peas, carrot, corn, capsicum)
1 tsp oregano
2 tsp red chilli pwoder
2 tsp olive oil
salt to taste
Method:

1. Clean, wash and rinse rice and set it aside for half an hour
2. Heat olive oil in a pan. Keep 2 cups of water to boil.
3. Add garlic and onion to oil and fry lightly
4. Add rice and fry till well coated with oil.
5. Add vegitables, oregano and chilli powder and saute for a while.
6. Add the tomato puree, mix well. Add the boiled water
7. Let the rice cook half way through and then add salt as per taste
8. Once the rice is almost coooked, cover and let it cook for a 5 more mins
9. Serve hot with grated cheese
10. For non-vegeterians, use chicken stock instead of water. Add pieces of boiled chicken along with vegtables.

Matar Paneer Pulao

Ingredients

Paneer 250 gm cut into 1 cm cubes

1 cup matar (boil if fresh)

2 cups of basmati rice

2 tbsp Ghee

5 cups of water

1/2 inch ginger

2-3 gloves of garlic

1/2 cup fresh corriandar

1 green chilli (as per taste)

2 tbsp of fresh grated coconut

1 tbsp my garam masala (recipe on this blog)

1 tsp red chilli powder

2 lavang

2-3 small pieces of dalchini

salt to taste

Method

1. Wash and drain the rice and set it aside for 30 mins

2. Blend corriandar, green chilli, coconut, garlic and ginger into a paste (dont add too much water)

3. Keep the water for boiling

4. In a non-stick deep pan heat the ghee. Add lavang and dalchini

5. When you get the aroma of the spices, add the drained rice and stir fry on medium high till rice is well coated with ghee

6. Add the fresh masala, garam masala and chilli powder and mix well.

7. Add this stage you can add vegetables like matar, carrot, cauliflower etc. I used matar and carrot.

8. Pour the boiling water onto this mixture. Cook till it comes to boil again. Add salt as per taste.

9. Cook open till the rice is almost done then cook coverd with a weight on low flame for 10 mins

10. Serve hot garnished with fresh corriandar

Egg Fried Rice

Ingredients:

1 cup long grain rice

1 tbsp ghee/oil

2-3 tbsp green capsicum 1 inch long thin slices
2-3 tbsp coarse grated carrot
2-3 tbsp finely chopped cabbage
1 medium onion thinly sliced
2 tbsp oil
2 cloves of garlic, 1 cm piece of ginger and 1 green chilli blened into paste (dont add water)

1 tbsp Ching's All in One sauce (adjust as per taste)

2 eggs

salt to taste

Method:

Wash and drain rice, set it aside for 15-30 mins

Heat 1 tbsp of ghee/oil and fry the drained rice in it for couple of mins.

Once the rice is well coated with oil add 2 cups of boiling water.

Let it cook on medium heat till rice is almost done, add salt and then cook covered for 5-6 mins

Heat 1 tsp of oil in a small non-stick pan. Beat 2 eggs with salt and black pepper powder.
Add to the pan and make a quick scramble.

Heat 2 tbsp oil and add ginger-garlic-chilli mix when oil is hot

Add onion, cabbage, capsicum and carrot and fry for a couple of mins.

Add a pinch of salt (remember the chinese sauce has salt)

Add 1 tbsp of "All in One" sauce (Change quantity as per taste)

Add the cooked rice in batches and mixed lightly. Mix eggs.

Let it cook on high flame for a couple of mins.

Mexican pot rice

Ingredients:
1 cup long grain rice (basmati can be used)

1+2+1 tbsp olive oil

2 tbsp finely chopped garlic (more if you are making a chicken version)

1 large onion sliced
1 tbsp italian mixed herbs
2 large tomatoes finely chopped
colored simla mirch finely chopped (about 1/2 cup)

steamed sweet corn/baby corn 1/2 cup (optional)

finely chopped carrots 2 tbsp (optional)

1 tsp chilli powder

1/2 tsp black pepper powder

1 tsp dhania powder

salt to taste

Method:

Wash and drain rice, set it aside for 15-30 mins

Heat 1 tbsp of olive oil and fry the drained rice in it for couple of mins.

Once the rice is well coated with oil add 2 cups of boiling water.

Let it cook on medium heat till rice is almost done, then cook covered for 5-6 mins

Heat 2 tbsp olive oil in a non-stick pan and add garlic and onion.

Fry till onion changes color. Add mixed itaian herbs.

Add tomoatoes and fry till tomatoes cook completely.

Add the rest of the veggies and mix well for a min.

Add the spices and salt and saute for a couple of mins.

Now 1/3 of the cooked rice and mix gently. Add the next 1/3 and mix again.

Level the mixture in the vessel and add the remaining rice.

Sprinkle a little italian herbs and 1 tbsp of olive oil.

Cooked tightly covered for about 10 mins

Serve piping hot

Chicken version:

Make 250 gms of boneless chicken into fine stripes.

Add chicken after all veggies are add and saute well for 2 mins

Cook covered for 5-6 mins till chicken is almost done. Dont add water as chicken will release a lot of water.

Once the chicken is cooked, add rice as above.

तूरडाळ खिचडी

Ingredients:
1 cup rice washed
1/4 cup turdal washed
1/2 cup finely chopped onions
3-4 garlic cloves
pinch of hing
1 tsp turmeric powder
salt to taste
pinch of red chilli powder (optional)

Simple method:
Mix together all ingredients. Add 2 cups of water.
Pressure cook for 4 whistles and then put on simmer for 10 mins
Serve hot with some ghee

Classic Method:
Put dal in thich bottom vessel and add 2 cups of water. Put it to boil.
As the dal boils, the scum will come up, remove it using a spoon.
Now add remaining ingredients except salt and 2 cups of water, let it come to a boil.
Add salt and cook on medium heat till rice is almost done (most water is absorbed).
Cook covered for 10 mins in low flame.
Serve hot