April 16, 2014

Masala Bhath from Maharashtra | Spiced rice with gherkins | Main Course Rice Dishes

My first induction to home cooked Maharashtrian cuisine happened at office. My fried Gauri used to carry a special rice preparation for lunch and as loved rice I generally used to polish off her dabba. It happened a few times, till she started packing a lunch box exclusively for me .. And when I was embarrassed enough, she was kind enough to hand me the recipe. Apparently it was called Masala Bhath. I loved it a lot, and wanted to make it at home.


Some months ago, I looked for the recipe and didn’t find it. Archana’s recipe came to the rescue. Although laborious than the original one I had, it was simply superb and all of us enjoyed it. We make a similar version in Bangalore called Vangibhath and add both brinjals and tendli (ivy gourd) to it. But I will stick to her recipe here and make it more often.



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BM : 39 ~ Indian State : Maharashtra
Recipe : Masala Bhath (spiced rice with Gherkins / Ivygourd / Tendli)
Dish type :  Main Course
Served with : Plain Curd
Spice Level : Medium to spicy
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Prep Time : 15-20 mins, Cooking time : 15 mins ; Serves : 4
Recipe Source : Archana

Ingredients: (Archana’s recipe with minor changes)
  • 1/2 cup Copra, grated i.e. dry coconut
  • 9 cloves
  • 3 stick (each 2 ½ cm) cinnamon
  • 1tbsp sesame seeds/til
  • 5 tbsp coriander seeds
  • 4 tsp cumin seeds/jeera
  • 1/4 cup vegetable oil
  • 1 tsp mustard seeds
  • 1 sprig curry leaves
  • ¼ tsp asafetida/hing
  • 5 green chillies slit
  • 200 grams gherkins cut into quarters (I cut lengthwise)
  • 2 cups basmati rice washed and left to drain for ½ hr
  • 5 tsp salt
  • 2 TBSP cashew nuts
  • 3 ½ cups water
  • ½ cup coconut grated (fresh)
  • 2 tbsp coriander leaves chopped


Method:
  1. Dry roast Copra for 1 min till its dry. Take it off the flame into a dry plate, and dry roast cloves, cinnamon, sesame, coriander seeds, cumin seeds separately for 2 mins. Powder all this in a spice grinder.
  2. In a non stick pan, add oil. Splutter mustard seeds, curry leaves, asafoetida, chillies, cashewnuts. When the cashews start browning a bit, add tendli and fry for 4 minutes. Then add spice powder and rice and fry. Add salt.
  3. Now add water and cook covered for 12-15 mins on low / Medium heat till done. (if making in a pressure cooker, give one whistle and cook on medium heat for 4-5 mins)
  4. Fluff the grains and garnish with coriander and coconut.
  5. Serve hot with chilled curds. I served it with onion-tomato raita :)


16 comments:

  1. so much like Biriyani I assume... so flavorful and wholesome!!

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  2. Hey Kalyani, please correct the spelling on the first line, It says FRIED gauri, change it to FRIEND Gauri...

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  3. rice with tindli?...yes that was my reaction when i first about this, but they are delicious and worth trying..full of flavours!!

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  4. Just love masala bhath topped with ghee,papads and some pickle, heaven in earth na.. Full of flavours.

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  5. Masale bhaat is a classic. One of the few rice dishes I like. Your has turned out great.

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  6. The ever popular masala bhath..Love it.

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  7. Masala Baath looks so inviting...

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  8. flavourful and yummy.. makes a wonderful meal. i made a bhaat too

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  9. Yummy Yummy looking Masala bhath.

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  10. Comforting one pot meal,looks so delicious and tempting..

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  11. What a blend of spices! I could almost smell them here! Lovely recipe :)

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  12. Me too loves it. :) Loved your version of the classic Maharashtrian dish.

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  13. Masala bhath came out very nice. I would like to try this bhath some time very soon. Nice recipe for the state.

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  14. Wow it looks yum Kalyani. Thanks for trying it out and of course thanks for the mention.

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hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

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