Masala Bhaat

This is a Maharashtrian delicacy. No Maharashtrian occasion is complete without Masala Bhaat. I had this at a function and liked it. So tried it at home... recipe courtesy Tarladalal.com(of course tweaked a little). But the rice came out really tasty and this being a one pot meal(which I am a huge fan) loved making it. Great for lunch and ideal if you have guests coming over. Tastes yum if served with raita because it balances the spice. So here is the recipe... Happy Cooking :-)

Ingredients:

Rice - 1 cup ( I used basmati rice ) 
Peas - 1/2 cup ( I used frozen)
Potato - 1
Ivy gourd or Gherkins/Tendli/Dondakai/Kovaikai - 1/2 cup(sliced)
Onion - 1
Shahjeera - 1 tbsp
Star Anise - 1 tsp
Green Chillies - 2-3
Ginger - 1 tblspn chopped finely
Garlic - 6 cloves chopped finely
Turmeric powder - 1 tsp
Chilli powder - 1 tsp
Goda masala - 1 tbsp( or can use Garam masala)
Oil - 2 tbsp
Water as required
Salt to taste

For the Masala

Cumin seeds - 1 tbsp
Coriander seeds - 1 tbsp( I used powder)
Black peppercorns - 1 tbsp
Cloves - 6-8
Cardamom - 1
Dry red chillies - 2
Coriander leaves  for garnishing 

Method:

    

Combine the cumin seeds, coriander seeds, cloves,cardamom, dry red chillies and peppercorns in a broad  pan and sauté on a medium flame for a few seconds.

Remove from the flame and blend in a mixer to a smooth powder. Keep aside.

Heat the oil in a pan and temper shah jeera and star anise.

As it splutters add slit chillies and onion. Sauté till the onions turn translucent.

Add grated ginger and garlic. Cook for about 2 minutes.

Add the vegetables and saute well.

Add the turmeric powder,chilly powder,goda masala,salt and combine well.

Finally add the rice with required water. I added about 2 cups of water as I used basmati rice. Now add the ground spice powder, mix well and cook until done. 

Combine the cumin seeds, coriander seeds, cloves,cardamom, dry red chillies and peppercorns in a broad  pan and sauté on a medium flame for a few seconds.
Remove from the flame and blend in a mixer to a smooth powder. Keep aside.

Wash and soak the rice for 30 minutes.Drain and set aside.
Heat the oil in a pan and temper shah jeera and star anise.
As it splutters add slit chillies and onion. Sauté till the onions turn translucent.
Add grated ginger and garlic. Cook for about 2 minutes.
Add the vegetables and saute well.
Add the turmeric powder,chilly powder,goda masala,salt and combine well.
Finally add the rice with required water. I added about 2 cups of water as I used basmati rice. Now add the ground spice powder, mix well and cook until done. 
When the rice is done add the garnishing like coriander and serve hot.

Tips:

I used Ivy gourd, you can use cauliflower, carrots and any vegetable of you choice.
You can add fried cashewnuts as well.
If you cant find goda masala you can replace it with garam masala.
You can add dry coconut in the dry spice powder.

Sending this recipe to 
Nivedhanam - Healthy diet lunch box
Priyas healthy diet page


Sending this to WTML Event @  A day through my life & Gayathri's Cookspot 

Cooking with seeds, priya's page

Veg Dum Biryani

I have made many types of biryani's and pulav but never tried Dum Style. I always thought that it is difficult and may not be able to make it. But I googled the recipe and tried it. Amazing result. Dum means slow cooking for a long time. This biryani is not at all complicated however will require your time and patience. So try this out when you really have time. I tried this on a sunday. Hope you try this as well.
Happy Cooking...

Ingredients:

For the rice:

Rice - 1  cup
Cloves - 3
Cardamom - 2
Cinnamon - 1 stick
Salt to taste
Water as required

For the Veg gravy

Mixed Vegetables - 2 cups
Onion - 1 big
Curd - 1 cup
Whole Garam masala - 2 tbsp
Green chillies - 2-3
Garam masala powder - 2 tbsp
Coriander leaves - 2 tbsp
Mint leaves - 2 tbsp
Oil/Ghee - 3 tbsp
Salt to taste

Method:

In a large pan, add 3 cups of boiling water to the rice with clove, cinnamon, cardamom and salt.
Cover and simmer till the rice is nearly cooked. Drain and keep aside.

Heat a pan and add oil/ghee. Add thinly sliced onions and fry them until brown. 

Keep them aside.

In the same kadhai add slit green chillies and whole garam masala spices. Saute for 2 minutes. 

Add cut vegetables and cook for 5-8 minutes.

Now add garam masala powder, salt and mix well. 

Add curd and cook for another 3-5 minutes.

Now in a deep vessel spread the rice 

Top it up with veg gravy and repeat the steps until rice and gravy is finished.

Finally add coriander leaves, mint leaves and brown onions.

Seal the vessel with aluminium foil. Place a plate and mortar(or a heavy thing) over so that the steam does not escape.

Clean and wash the rice in running water. Soak the rice in water for 30 minutes.
In a large pan, add 3 cups of boiling water to the rice with clove, cinnamon, cardamom and salt.
Cover and simmer till the rice is nearly cooked. Drain and keep aside.

Heat a pan and add oil/ghee. Add thinly sliced onions and fry them until brown.  Keep them aside.
In the same kadhai add slit green chillies and whole garam masala spices. Saute for 2 minutes. Add cut vegetables and cook for 5-8 minutes. Now add garam masala powder, salt and mix well. Add curd and cook for another 3-5 minutes.

Now in a deep vessel spread the rice and top it with vegetable gravy and repeat the step until rice and gravy is finished. Top it up with coriander leaves, mint leaves and brown onions. Seal the vessel with aluminium foil.
Now for the dum, you can use dough to seal the vessel. But I used another technique. This is a sure shot way to avoid the base from getting burnt. 
Heat a tawa on medium flame. Keep the sealed vessel on the tawa and cook for about half hour. Cover it with a plate and I kept mortar so that the steam cannot escape.
Serve hot with raita.

Sending this to WTML Event @  A day through my life & Gayathri's Cookspot 

Sending this recipe to

Cooking with seeds & Priya's page