June 20, 2012

Masala Bhath

Ingredients:
Basmati Rice - 300 gms
Gherkins  - 100 gms
Cashew nuts - 25 gms
Green chilli - 4
Curry leave -  few
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Gingelly seeds - 1 tsp
Cinnamon - small piece
Cloves - 3 - 4
Asafoetida -  a pinch
Dry coconut -  1 tbsp (grated)
Mustard & Cumin seeds - 1/4 tsp
Ghee - 1-2 tbsp
Fresh coconut - 2 tbsp
Coriander leaves - small bunch
Salt to taste

Method:

  • Wash and drain the water from rice and keep aside for half an hour.
  • Dry roast and powder coriander, cumin seeds, cloves, cinnamon, gingelly seeds, dry coconut.
  • Wash and cut gherkins lengthwise.
  • Heat 3/4th of ghee in thick bottom vessel. Add mustard and cumin seeds. When they crackle add curry leaves, asafoetida, chilli. 
  • Add gherkins and saute for five minutes. Add rice and fry for 5 minutes.
  • Add 450 gms of hot water to rice mixture. 
  • Add spice powder, salt and cashew nuts.
  • Cover and cook till rice is done. When rice is nearly done, pour remaining ghee over.
  • When rice is done, garnish with grated (fresh) coconut and chopped coriander.
  • serve hot.
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