Tuesday, June 4, 2019

MASALA BHAAT

MASALA BHAAT

If you are too tired or lazy or don't want to cook a full meal for any reason , you could make do with a one pot meal. As the name suggests, in a one pot meal all the essential ingredients are combined in one pot while cooking. Today's recipe of Masala Bhaat is an example,. It is usually served with curds or raita and pappad.

For the Masala Bhaat, we cook rice with vegetables and spice powders. I made this today with ivy gourd and green peas as the veggies. I didn't add brinjal/eggplant though some like to do so. I liked the dish also because we use very little oil.

I have adapted this from Masala Bhaat by Tarlaji Dalal




Ingredients:-

  • Basmati Rice, 1 cup
  • Cumin Seeds, (Jeera), 1/2 tsp
  • Medium-sized Onion, finely chopped, 1
  • Asafoetida, (Hing), a pinch
  • Ginger, grated/finely chopped, 1/2 inch piece
  • Green Chillies, finely chopped, 2-3 
  • Ivy Gourd, sliced, 1/2 cup
  • Green Peas, 1/2 cup
  • Turmeric Powder, 1/2 tsp
  • Oil, 1 tsp
  • Salt, to taste
  • Fresh Coriander Leaves, finely chopped, 1 tbsp, for garnish
For Dry Spice Powder:-
  • Cumin Seeds (Jeera), 1/2 tsp
  • Coriander Seeds (Dhania), 1/2 tsp
  • Cloves ( Laung), 3
  • Black Peppercorns, ( Kali Mirch), 6-7
Method:-

Wash the Basmati rice and soak for 20-30 minutes. Drain away the excess water and keep aside
In a small pan, dry roast the cumin seeds, coriander seeds, cloves and peppercorns on medium flame till they give off a good aroma
Allow it to cool and transfer to a small mixer jar. Grind the dry roasted spices to a smooth powder. Keep aside
Heat oil in a pressure cooker and add the cumin seeds, when they sizzle add the chopped onions and a pinch of asafoetida
Saute on medium flame for a couple of minutes
To this, add the grated ginger, finely chopped green chillies, rice, sliced ivy gourd, and the green peas
Mix well and saute on medium flame for 1-2 minutes
Next add, 2  and 1/2 cups of warm water, salt, turmeric powder, and the dry spice powder you have made earlier
Mix well, close the pressure cooker and pressure cook for 2 to 3 whistles
Allow the pressure cooker to cool before opening the lid 
With a fork, lightly fluff the Masala Bhaat
Transfer to serving bowl and garnish with finely chopped fresh coriander leaves
Serve hot with curds or raita





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