Maharashtrian Masale Bhaat

               Maharashtrian Masale Bhaath

Spicy Rice

Ingredients

• Basmati Rice
• Goda Masala
• Vegetables : Cauliflower, Potato, Peas, Kundru, Brinjal
• Green coriander
• Dry coconut 
• Lemon
• Ghee
• Oil
• Bay leaves
• Asafoetida.
• 2 green chili slit.

Procedure

• Wash 1 cup rice instantly (soaking not required)
• Goda Masala : Roast all the spices such as coriander seeds, cardimum small and big, black pepper, clove, cinnamon, Star anise, sesame seeds, Poppy seeds (khus khus), Jeera, Coriander, Dry coconut. After cooling blend it in grinder.
• Vegetables : Chop all the vegetables in cubes. Brinjal small one can be taken full. Kundru longitudinally. Deep fry all the vegetables.
• Heat the Ghee / oil .
• Add Bay leaves, cumin, mustard seeds.
• Add Bay leaves, hing and dry masala.
•  Add  curry leaves, ginger, garlic paste, and saute for a minute.
• Add dry masala : Turmeric, red chili powder, coriander powder,
• Add salt at last after adding water.
• Add rice and fry it for 15 minutes.
• Add Goda masala.
• Add water  2 1/2 cup boiled water.
• Add fried vegetables.
• After one boil slow the flame of gas.
• Masale Bhat is ready.
• Mix gently and top with ghee

Tips

• Garnish it with Green coriander (finely chopped) 
• Fresh  coconut (grated)
• Eat it with butter milk /Taak / chaach/ Mattha.
• Or Khamang kakadi.

Introduction

Masale Bhaath or Bhaat, which translates to "spicy rice" is made especially for festivals such as Ganesh Chaturthi and is also part of wedding feasts. Often served with some kind of cooling yogurt side dish, Masale Bhat is sure to awaken your taste buds

Masale Bhat recipe in Marathi cuisine is a popular Maharashtrian recipe with the mixture of spices like Goda masala and vegetables. it is generally served for breakfast or lunch and is often termed as tiffin box recipe or lunch box recipe.

Traditionally Masale Bhat recipe is always considered as a one pot meal recipe or complete meal without any side dish to it.

typically prepare the spice mix or Goda masala well ahead in advance

 I heavily recommend to use Ghee for frying the vegetables and spices instead of cooking oil for authentic taste and flavor. .

Goda Masala / Kala Masala / Garam Masala

A spice blend made in Maharashtra, Goda Masala has a variety of whole spices roasted and ground. Each family can have its own recipe with variations on spices used. This Goda Masala is used in traditional dishes such as Aamti, Usal, and this Masale Bhat. Goda masala is also called Kala masala in some parts of Maharashtra. How to make Goda Masala ?

• Once the spices are toasted, take them in a bowl and allow them to completely cool.
• Add the cooled spices to a small spice grinder and grind to make powder. You can also double the batch if you like and add it to other curries.

Vegetables

You can add your favorite vegetables to Masala Bhat. Like combination of potatoes, peas, eggplant, , Tindora / Tondi,  (ivy gourds), cauliflower, etc. I personally enjoy Masale Bhat with potatoes and eggplant .Although traditionally small purple baby eggplants are added, you can add any type of eggplant.  

With Khamang Kakadi

Khamang Kakadi is a delightful salad having various flavors and textures. It features a mix of cucumber, fresh coconut, roasted peanuts, lemon juice and green chilies that are later tempered with mustard and curry leaves. So you can imagine the taste, flavor and texture this cucumber salad must be having.

Ingredients

• 3 Medium size Cucumber / Kheera / Kakdi
• 4 tbsp Peanuts / Moongphali (Roasted)

•  4 tbsp Fresh Coconut, Grated
• 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
• 1 Green Chillies / Hari Mirch chopped
• 1 tbsp Lemon Juice / Nimbu Ka Ras
• 3/4 tsp Sugar / Chini
• to taste Salt / Namak

For The Tempering /tadka

• 3/4 tbsp Clarified Butter / Desi Ghee
• 1/2 tsp Cumin Seeds / Sabut Jeera
• 3/4 tsp Mustard Seeds / Rai
• 8 Curry Leaves Chopped
• pinch of Asafoetida / Hing powder

Instructions

• Rinse and peel the cucumbers and finely chop them.
• Add little salt and keep aside for 10 minutes, so they will release the extra moisture.
• Crush the peanuts coarsely in a mortar and pestle (don't grind in the mixer)
• Now gently squeeze the cucumbers to remove the extra water.
• In a bowl add the chopped cucumbers, coconut, peanuts, chopped green chili, fresh coriander and mix well
• Heat oil or ghee in a small pan.
• Add cumin ,mustard seeds ,curry leaves and asafoetida
• When mustard seeds start to crackle then add this tempering in the salad and mix
• Add lemon juice ,salt and sugar when you want to serve .

• 
  

 https://madhufooddelicacies.blogspot.com/2022/02/masale-bhat.html