(Source:Google)
Don’t we all love some ‘ME’ time ? My idea of quality me time is making a dent on the huge collection of books waiting to be read and/or enjoying a stream of good movies vying for my attention. Recently, I whetted my appetite for good flicks as well as fine reads for 3 whole days when the hubby was not in town and the kids too were having a full working day. Such treasured time was enjoyed to the hilt by curling up with a big mug of a hot chocolate and/or a bag of munchies. And the kitchen time was reduced to the maximum by opting for one-pot meals. What comfort is to whip up a wholesome rice dish filled with veggies and some tongue tickling spices. One of such meals was the spicy rice called as Masala Baath.
This traditional Maharashtrian rice is a blend of spices and is full of zip & pep.
Served with curd/raita/salad and/or crunchies ,the dish is elevated up a many notches.
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Basmati Rice (uncooked) – 2 cups (350 to 360 grams)
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Oil – 1 1/2 tbsp
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Bay Leaf – 2
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Cumin Seeds – 1 tsp
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Asafoetida – a liberal pinch
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Ginger – a small piece (peeled & minced)
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Turmeric Powder – 1/2 tsp
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Onion – 2 medium (chopped)
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Green Chillies – 2 (chopped)
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Ivy Gourd/Tendli/Kovakkai – 8 to 9 (vertically sliced)
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Brinjal – 2 (medim/vertically sliced)
Tomatoes – 2 medium (chopped)
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salt to taste
For the coarse masala(spicy) powder
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Cumin seeds – 1 tsp
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Coriander seeds – 2 tbsp
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Red Chillis – 3
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Cloves – 4 to 5
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Cinnamon Stick – 2 small pieces
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Coriander leaves – a few sprigs (finely chopped)
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Grated Coconut – as required (optional)
Wash and soak the rice for 30 minutes.Drain and set aside.
Dry roast all the ingredients for the masala and let it cool. Grind to a coarse powder.
Heat the oil in a pressure cooker and add the bay leaf. Let it sizzle for a second and then add the cumin seeds. As it splutters add the asafoetida, ginger. Saute for a second or two and tip in the turmeric powder ,onions and green chillies. Sauté till the onions turn translucent. Add the brinjals and the ivy gourd and saute well. Add the chopped tomatoes and let it cook for a minute or two. Add the ground coarse powder and combine well.
Finally add the drained rice along with required water. Add required salt and pressure cook for 2 to 3 whistles. When the rice is done add the garnishing and serve hot.
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I used brinjal, ivy gourd , green peas and tomatoes, you can use any veggie of your choice like carrot, beans, potato or cauliflower. |
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For the spice powder you can also add some dry coconut powder.
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| 3. | The dish is a great lunchbox idea too. |
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Potlucks or some party at home ? Why not try this dish
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This is off to this month’s AVC- Week 3 : Maharashtrian Cuisine
Delicious and colorful rice. Happy Republic day to you.
Deepa
colorful rice.. happy republic day
love to have this rice for lunch….yummm….
Lovely.. generally id it only had 'tondli' we call it 'tondli bhat'. Very delicious and flavourfull!
love this…..awesome flavours
Oh yeah! When husband is travelling, it is best to cook one pot meal, I do the same too! And pulao or the masala baath is my all time favorite! Loved the visual appeal of your dish! :)
Oh so THIS is masala bhaat… Can you believe I didn't know what it was all these years.. & I never Googled either! :D This seems like a very delicious & different version of Pulav…
one pot meal…. and me time goes very well! happens to be a favorite of mine :) Lovely clicks Priya
mouthwatering presentation, so tempting!!!
I am making this this weekend – Looks SO yummy!
lovely and awesome masala bhath.I am very hungry.
Spicy and delicious bath :) Feel like having some now!!
Such a droolworthy dish, cant ask more;
Lovely Post. Nice recipe too.love it..
Maha
nice recipe..
What a delicious dish! And we must not forget the healthy properties of these ingredients; vegetables and cereals are an important part of the Mediterranean diet, if you want to know more about it, I invite you to my website: http://www.photorecipestepbystep.com/
Thank´s and regards,
@photorecipe
I agree Priya, this can be a good lunchbox idea. The simplest of the rice recipes with no tension to prepare the curries and the sabzi. I will give it a try, may be next weekend.
I have noticed that you often get my recent posts and award me with a comment. I were never able to stay so up to date with the blogs.Any secret that you use to stay updated?
hey abhi- i subscribe to your post updates via email and hence stay tuned and thus the comments :D Cheers