Posts filed under ‘pea’

Celebrating the season with Spicy Masale Bhaat

I am back from a weekend of food and fun in Pune. There is a sudden chill in the weather here; the nippy, foggy mornings making it all the more difficult to get back to work on a Monday morning!

We love this season for the bounty of veggies that it offers. The farmer’s market is flooded with variety of colorful veggies, rarely found during the rest of the year. So, many of my recipes this season, will be celebrating winter vegetables. One such recipe is Masale bhaat. The veggies which go into this spicy Rice are available year round. But they lack the freshness and color that this season offers.

Here’s a spicy Rice (Masale Bhaat) recipe perfect for the weather.

Masale Bhaat; characteristic Maharashtrian Rice cooked with seasonal vegetables and spices. Masale Bhaat is an imperative dish for every festive/wedding meal in Maharashtra. The ivy gourd (Tindora/Tondli) used in this rice is the key ingredient apart from the spices used, to lend its distinctive flavour. Rest of the vegetables can be substituted depending on the availability.

In my home it keeps revisiting like ‘old styles coming back in fashion’ every now and then for dinners with family and friends. You will find plenty of recipes for Masale Bhaat depending on the origin. Here’s how I make it:

 Masale Bhaat Recipe

2 cups Long grained rice washed

10-12 Tindora/Tondli(Ivy Gourd) cut lengthwise

1-2 carrots peeled and cut into chunks

1 small potato washed, peeled and cubed (optional), any other veggies of your choice like peas, cauliflower…

1 tsp Kala Masala,

Salt

4 cups water

Whole spices: 2-3 cloves, 2-3 black peppercorns, 1” stick cinnamon, 1-2 bay leaves

Tadka ingredients: 2 tsp Oil, 1 tsp mustard seeds, ½ tsp turmeric powder

For Garnishing: Freshly grated coconut, chopped coriander and Ghee (clarified butter)

 Heat oil in the pressure cooker (or in a pan if you are using a rice cooker)

Add the mustard seeds and allow them to splutter.

Add the turmeric and the whole spices.

Add the veggies and sauté for 2-3 seconds.

Add the Kala Masal and mix well.

Add the salt and water and bring to a boil.

Pressure cook till the rice is cooked (the grains should be separate after cooking)

Garnish with coconut, coriander and a generous dollop of ghee!

Serve hot.

 

December 28, 2009 at 12:57 pm 23 comments


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