Palak Chilla / Palak Dosa

The instant yummy Spinach dose for breakfast.

Whenever someone says Spinach, the cartoon Popeye comes up in my mind. You remember the cartoon? I should accept Popeye had amazing influence as a child. The amazing power he got eating Spinach easily created a great influence in my kiddo mind. And thus made me devour anything made with Spinach as the ingredient. And obviously my taste buds fell in love with the taste as well. I use Spinach in my regular diet in a number of ways. Today let’s boost our breakfast with some Palak Power with these instant and yummy Palak Chilla or dosa.

INGREDIENTS

  • Palak – Handful leaves
  • Rava / Sooji – Half bowl
  • Besan – 3 tablespoon
  • Dahi – 2 tablespoon (forgot to click with other ingredients)
  • Salt – to taste
  • Garlic – 4 cloves
  • Green Chillies – 2
  • Oil

Grind the palak leaves, garlic and green chillies in a mixer with little water to a paste. To this paste add the sooji, besan, curd and salt. Mix well and add water to create a pouring consistency. Keep aside for 10 to 15 minutes. Curd helps in making the dosa with nice soft and perfect. Some like to use baking soda also but I prefer to keep it out. And frankly the end result without it is also amazing.

After 15 minutes, once again check the consistency. As sooji has a tendency to soak the water. Make it pouring consistency just like a normal dosa batter. Grease a heated dosa tawa with oil, and pour a spoonful of batter. Spread to a medium size. It depends on your choice how big you want the dosa to be. Let it cook nicely.

Flip once when it browns on one side. Press with your spoon and cook on the other side as well. Serve hot with chutney, dahi, tomato ketchup or just like that. As the batter has curd, the dosa stays soft for longer time and can be packed in tiffins as well.

Believe me it turned out so yummy, that my little girl, after eating two dosas already couldn’t stop when I tried to photograph some for the blog. A perfectly healthy, filling and yummy breakfast option. And you don’t need to soak, grind, ferment an so on which is almost a 24 hour process. Instant still healthy and of course yummy. ‘Yumminess Everyday‘.

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

Palak & Shepu da Saag

A leafy affair you would absolutely love.

Palak (Spinach) is one of the most famous and loved leafy vegetable all around the world. But Shepu (Suva in Hindi & Dill in English) isn’t that famous or loved as well. And it is loaded with various nutrients like calcium, magnesium, iron, and flavonoids along with being very low in calories. With many medicinal benefits as well, Shepu should be included in our diet. And in the winter months, these leafy vegetables are abundantly available and should be consumed abundantly as well.

Try this combination of Palak, Shepu, Besan and imli with other spices and additions and you are bound to see your family with kids relishing it. Just making your life easier to include the critical leafy vegetables in daily food of your family.

INGREDIENTS

  • Palak / Spinach – Handful of leaves, cleaned thoroughly and chopped
  • Shepu / Suva / Dill – Handful of leaves, cleaned thoroughly and chopped
  • Green Moong Dal (with chilka) – Half bowl, washed
  • Peanuts – 20 -25
  • Besan – 2 tablepoon
  • Tomato – 1, roughly chopped
  • Garlic – around 15 cloves
  • Imli – 1 inch piece, soak in water
  • MOMmade Haldi Powder – Half tsp
  • MOMmade Chilli Powder – 1 tsp
  • Rai – 1 tsp
  • Oil
  • Salt
  • Water

In a pressure cooker, add the green chilke waali moong dal with peanuts at the bottom. Add in chopped leafy vegetables, half glass of water. And cook in the cooker for 4 whistles.

In a pan, heat a tablespoon of oil. Add rai and lets them crackle. Throw in the cloves of garlic. I like using the whole garlic cloves in this gravy. If you dont like you can crush it in mortar pestle and use. Once the galic turn slightly brown, add tomatoes. Fry for a minute, then add Salt & MOMmade Haldi Powder. Cover and cook for a minute or two till the tomatoes get a nit tender. Then add a teaspoon of MOMmade Chilli Powder.

In the pressure cooker, once it cools down, add the besan to the cooked leafy vegetables & dal. Whisk well to form a smooth consistency and avoid any lumps.

Mix well. Cover and cook for 6 to 7 minutes. Check if the rawness of besan had eliminated. If the rawness is still there continue cooking for some more time. You can check this by the smell or even taste.

Crush the imli in the soaked water. Strain the imli water. Remove all the seeds and imli pieces. Add the strained water to our dish towards the end of the cook. Mix, cover and continue cooking for maximum 2 minutes. Serve with fulka or even tastes good with steamed rice.

Spinach definitely had amazing benefits itself. When mixed with Dill, the nutrient levels double up. So this winter, along with sarso da saag, do give this palak shepu saag a try and let me know how you like it. Leafy vegetable are ofcourse healthy but don’t miss out on making it yummy. ‘Yumminess Everyday‘.

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

Kadhai Mushroom

A perfect and easy recipe to treat your guests.

Loaded with protein, fibre, Mushrooms also contain B vitamins, a powerful antioxidant called selenium, which helps to support the immune system and are also a source of Vitamin D. Mushrooms are mostly bought for some special occasions. So the recipe should also be special. Here’s a tangy, flavourful and easy recipe for relishing mushrooms in yummy way.

INGREDIENTS

  • Mushrooms – 350g, sliced
  • Onion – 1, sliced
  • Tomato – 2, chopped
  • Garlic – 7 to 8 cloves
  • Ginger – 2 inch piece
  • Capsicum – 1, diced
  • Onion – 1, diced (forgot to click)
  • Panchphoran – 1 tablespoon
  • MOMmade Haldi Powder – Half tsp
  • MOMmade Chilli Powder – Half tsp
  • MOMmade Dhana Powder – 1 tsp
  • MOMmade Chicken Mazala – 1 tbsp (Don’t worry. The dish is veg. I will explain later)
  • Dahi – 2 tablespoons
  • Salt to taste
  • Oil

Believe me this instant base gravy can be used in many preparations. Grind the onion, tomatoes, garlic and ginger to a paste. I didn’t need water to grind it.

Mix well in all the powdered spices in dahi. This helps in not letting the spice powders burn and also blend well. Ok about using MOMmade Chicken Mazala in a vegetarian dish. Well the masala itself is absolutely vegetarian, primarily used in Chicken Dishes. I have many vegetarian friends who take MOMmade Chicken Mazala to be used in many vege preparations and gave me amazing reviews. I was curious to try. Hence gave it a try with a potato curry last time. And then with this dish here. And believe me the taste turned out fantastic. Optionally you can use MOMmade Garam Mazala.

In a pan add oil and fry mushrooms, capsicum and diced onions separately. This step is optional. You can add later in the curry without frying as well. This frying just further enhances the flavour of the dish.

In the same pan, with 1 tablespoon oil, add the Panchpohoran Mix. (Panchphoran mix is a mixture of Jeera, Rai, Saunf, Methi and Kalonji). Frying for 30 seconds till the seeds pop, add the onion tomato mixture. Fry nicely on high flame for 2 minutes. And then pour in the dahi mixed with the powdered spices and Salt.

Cover and cook for 4 minutes Let the water evaporate and oil be seen on top. Covering is also important as the curry bubbles a lot and can splutter around.

Finally add in the fried mushrooms, capsicum and onions. Cover and cook for another 4 minutes to let everything blend together. Serve with roti, fulka.

Mushrooms, capsicum and onions is a perfect combination. And with the base gravy of onion tomato and spices with dahi is absolutely a cracker making the dish perfectly tangy and tasty. Do give it a try and let me know. Also the surprise element MOMmade Chicken Mazala really boosted the flavours. And I got a nice big ‘Waa’ while eating from my hubby. What more do you ask for? You can find ways to reduce the amount of oil by not frying the veges and mushrooms and also use only a teaspoon of oil while making the curry. But it is winter time and to make a satisfying tasty dish, I don’t like to compromise there. For all the diet conscious people I will share with you non-oil vegetable as well very soon. For a Sunday Dinner, I say keep it yummy. ‘Yumminess Everyday‘.

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

Chana Upkari

A Yummy & Healthy Vegetarian Sunday Breakfast.

My first ever friend was a sweet Tamilian girl staying next door. And it is from that time my love saga with South Indian Food started and continues till date. The general prasad in any of our Maharashtrian festival are definitely sweet. A savoury prasad was a shocker but an absolute delight. So she had the navratri golu at her place. And the prasad for all nine days used to be some pulses stir fried with chilly, mustard and fresh coconut. Ultimate tasty. We used to get a bowlful of prasad. I came across this term Upkari very later in life. I happened to associate Upkari name with pulses made dry in this style. But ‘Upkari’ is much broader term and actually means Stir fry in Konkani. Lets get started and make this extremely yummy and absolutely healthy Dish. I love eating it in my breakfast, lunch or just like that.

INGREDIENTS

  • Sprouted Black Chana – Cooked in pressure cooker for 4 to 5 whistles
  • Onion – 1, finely chopped
  • Green chillies – 2, slit
  • Garlic – 4 to 5 cloves, crushed
  • Karipatta – 5 to 6
  • Coriander leaves – Handful, finely chopped
  • Fresh Coconut – Half Bowl, grated
  • Rai – 1 teaspoon
  • MOMmade Haldi Powder – Half tsp
  • Salt – to taste
  • Oil

To a pan, add 1 tablespoon oil. Once the oil is hot add rai and let then splutter. Then add karipatta, garlic and chillies. Fry for 30 seconds and sprinkle some chopped coriander leaves. I like to add some coriander leaves at this time as they become a bit crispy in the oil and also give a nice flavour to the oil.

Add in the finely chopped Onion and fry for a minute and half. Add Salt and
MOMmade Haldi Powder
. Mix and add in the cooked black chana. Mix well.

Cover and cook for 3 to 4 minutes. Once done add in the rest of coriander leaves and grated fresh coconut. Stir and mix well and turn off the gas stove. Serve hot in a bowl to be eaten with a spoon. You can also serve with hot fulka, dosa, or dal rice. It is an anytime dish.

Sprouted Kala Chana is very high in Protein, fibre, Calcium and Iron, which make it a must have. Substitute the black chana with any pulses of your choice. Moong, Matki, Chavali, Chole and so on can be prepared and enjoyed in exactly similar ways. All the pulses a filled with amazing nutritional benefits. So it’s healthy, no doubt. Just don’t forget to make it yummy as well. ‘Yumminess Everyday‘.

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

Rohu Fish Curry

A simple flavourful & satisfying Bengali style curry.

I spoke about getting to know this fish Rohu in 2006 in my blog of Rohu Fry. I guess this is the most flavourful recipe of Rohu that my hubby and I relish. It is super easy with very simple ingredients. The final dish is super comforting with steamed rice. Rohu or Rui in Bengali is enriched with super amount protien, Omega 3 fatty acids, Vitamin A, B & C. Go ahead try this yummy and healthy fish curry.

INGREDIENTS

  • Rohu Fish, 1 whole fish of about 600 to 750 gms, cut in pieces, cleaned and marinated with turmeric powder
  • Onion – 2 small
  • Tomato – 1
  • Garlic – 8 to 10 cloves
  • Ginger – 2 inch piece, chopped
  • Yellow Rai – 2 tablespoon
  • Kali Miri – 10 to 12
  • Safed Miri – 8 to 10 (optional)
  • Methi dana – a pinch
  • Dalchini – 1 inch
  • Badi Elaichi – 1
  • Panchphoran – 1 teaspoon
  • Green Chilly – 2, slit
  • MOMmade Haldi Powder – Half tsp
  • MOMmade Chilli Powder – Half tsp
  • MOMmade Dhana Powder – 1 tbsp
  • MOMmade Jeera Powder – 1 tsp
  • Coconut Milk – 3 tablespoon
  • Oil – prefer mustard oil
  • Salt to taste
  • Coriander leaves for garnish

Crush the Mustard seeds, Kali Miri, Safed Miri and Methi dana to powder. If you do not have Yellow mustart seeds you can use normal black mustard seeds as well. To this crushed powder add onion, tomato, garlic and ginger as well. And grind to a fine paste. (forgot to click that step)

Fry the Rohu Fish pieces in oil for 2 mintues on both sides. Remove and keep aside.

To the same pan and oil add the panchporan, dalchini, badi elaichi and slich green chillies. Fry for 40 seconds. Add the ground paste and fry well till all the mositure evaporates.

Mix the powder masalas with salt with water to form a paste. Add this paste to the pan. Also add the coconut milk. And mix well.

Add the fish, adjust the consistency and let it cook for 5 minutes till the fish are cooked thoroughly. Serve with steamed rice and enjoy.

I agree the taste of rohu and mustard based curry isn’t a regular one and drastically different from the pomfret and coconut based curry made in Maharashtra. You got to try to check if you like it or not. I swear by my Maharashtrian, Malvan Fish curries but this mustard based Rohu curry has also become a part of our regular menu. ‘Yumminess Everyday‘ is all that matters.

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

Pithala

A yummy treat for the boring day.

This is my go to recipe on the days when I open our refrigerator and none of my favourite vegetables feel exciting. I want something interesting and tasty but don’t wish to cook any vegetable or even meat. It has to be quick and yummy as well. And then I turn to the pantry and without doubt remove the jar with besan in it. It is so easy to make and practically doesn’t take more than 10 minutes from start to serving on the plate. That’s Pithala – you can devour it with fulka, bhakari or also steam rice.

INGREDIENTS

  • Besan – 3 tablespoon
  • Onion – 1 small, finely chopped
  • Garlic – 5 to 6 cloves, crushed
  • Green Chilly – 1, chopped
  • Karipatta – 7 to 8
  • Rai – 1 teaspoon
  • MOMmade Haldi Powder – Half teaspoon
  • Hing – a pinch
  • Salt to taste
  • Oil
  • Water, enough to make besan paste and cook the pithala

Take one tablespoon oil in a pan. Add rai and let it crackle. Add hing, Karipatta, garlic and chilly pieces. Let them fry for 40 seconds. And add onions. Fry them for a minute.

Add MOMmade Haldi Powder and Salt to taste. Salt when added to onions helps in making the onions nicely tender. As the onions are cooking, make besan paste by adding water. Add water slowly so that there are no lumps. Add enough water for the pithala to cook through and maintain a thin or thick consistency of your choice. I added almost a glass of water. Once mixed well, add the besan paste to the pan and mix everything well.

Cover and cook for 4 to 5 minutes. Make sure you remove all the rawness of the besan. Check the consistency. If it is too thick you can add a little warm water and mix with a whisker. If it is too thin let it cook for some more minutes without keeping any cover.

And the awesomely tasty pithla is ready. Serve it hot with fulka, bhakari or even rice. The funny thing about pithala and my home was, we would ask my mom or dadi to let the pithala stay in kadhai for some more time without stirring. So that the base of the pithala sticks to the kadhai. Then once the pithala was served, we kids would remove the stuck part which is called as ‘kharad’ and enjoy it just like that. There was a heavy competition to get the ‘Kharad’.

So what you are bored to eat any vegetable. So what your refrigerator is empty owing to your busy schedule. You can still give yourself a yummy treat without spending money on ordering food from outside which is again undoubtedly unhealthy. Remember ‘Yumminess Everyday‘.

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

Carrot / Gajar ki Subji

A winter delicacy that will entice your taste buds.

Carrots, rich in Vitamin A, Antioxidants, minerals and fiber, are wonderfully sweet and abundantly available in this winter season. You can eat them raw, roasted, added to various curries or in the famous sweet delicacy – Gajar Halwa. But today I am going to share savoury delight with minimum ingredients and cooked in really less time.

INGREDIENTS

  • Carrots – 2, peeled and diced
  • Green Chillies – 2, chopped
  • Kari patta – 10 to 15
  • Panchphoran mix – 1 tablespoon
  • Udid dal – 1 teaspoon
  • Methi dana – a pinch
  • Til – 1 tablespoon
  • MOMmade Haldi Powder – Half teaspoon
  • Salt to taste
  • Oil

To a pan, add 1 tablespoon of oil. One hot, add panchphoran, udid dal, methi dana, green chillies, karipatta leaves. Fry for minute. Add the diced carrots. Fry for 2 to 3 minutes.

Add the MOMmade Haldi Powder and salt. Mix and cover to cook. Let it cook for 4 to 5 minutes.

Remove the cover. Sprinkle the til over it and give it a nice mix. Serve with hot fulkas or even bajri bhakari. Planning to make Til Gul Poli tonight on the eve of Makar Sankranti. This simple savoury subji is definitely going to give a tasty addition to your dinner tonight. It’s absolutely healthy and yummy without a doubt. ‘Yumminess Everyday‘.

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

Til Gul Poli

Makar Sankranti Special. Yummy in every bite.

Makar Sankranti is a special festival of India. While the world starts the new year with a lot of seriousness to set new goals, set new processes, India gears up for the first festival. Makar Sankranti. So significant as per the weather, geography, harvest. Full of colours, vibrancy, sweetness, deliciousness, love and warmth, Sankranti is a celebration of transformation. Tomorrow, 15th Jan 2020 is Makar Sankranti. Let’s go back and make the traditional Til Gul Poli to add a lot of sweetness & yumminess to the day.

INGREDIENTS

For the dough

  • Wheat Atta – 1 bowl
  • Maida – 1 bowl
  • Salt to taste
  • Oil – 2 tablespoon, hot
  • Milk – Half Glass, warm

For the Filling

  • Til – Half Bowl
  • Desiccated Coconut – Half Bowl
  • Besan – 2 tablespoon
  • Gud – 1 bowl, grated
  • Khaskhas – 1 tablespoon
  • Elaichi Powder – 1 teaspoon
  • Ghee – 4 teaspoon

Mix all the ingredients for the dough. Knead well into a dough. Add more milk if required. Apply a little oil to the dough and keep aside for one hour.

Roast Til, Coconut. Keep aside. Add ghee to the pan and roast besan well till it changes a little colour and looses its rawness. Add the roasted til & coconut. (I kept a teaspoon roasted til aside) Once mixed and roasted well, remove in a plate to cool. Once cool, pulse it to a powder in grinder.

Roast khaskhas separately. Add along with roasted til (1 teaspoon that were kept aside in the earlier step), elaichi powder and Gud to the powder made. Mix well with hands. Our filling is ready.

After setting the dough aside for 1 hour, knead it well again. Then make a lemon sized balls of the dough. Take one ball, and with fingers start making a cavity.

Put a spoonful of the filling mixture. Press well, bring all the sides together and seal the dough well.

Dust in a little flour and roll lightly and evenly to make a chapati. Do not make very thin chapati.

On a hot tawa, add a teaspoon of ghee. Cook the stuffed chapati well from both sides drizzling ghee on both sides.

Serve hot. There is no need for any accompaniment. You can also store in an airtight container for almost 5 to 6 days. Whenever you wish to serve, you can warm it up on a tawa or microwave with a little ghee.

Its a must have this season when your body needs some warmth and til with gud is perfect to give you that warmth from within. So make your #Sankranti2020 special with this lovely Til Gul Poli. It’s the first festival of the new year 2020. So what are you waiting for? ‘Yumminess Everyday‘.

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

Bhogi Special

A perfect delicacy for perfect festival of the season.

A day prior to Makar Sankranti, is called Bhogi in most part of India. It is a day when people discard old things and focus on new things. As the season is transforming during this time of the year, it represents transformation in our lives as well. Winter Vegetables with sesame and peanuts in a stew alongwith bajari bhakari is a perfect menu for this day.

INGREDIENTS

  • Mixed Vegetables – Carrots, Green Peas, Baingan, Harbhara, Chavali Beans, Potato, Tondli
  • Paste of Garlic(5 to 6 cloves), Ginger (1 inch) and Green Chilli (2)
  • Peanuts (2 tablespoon), Sesame (2 tablespoon) and Dessicated Coconut – Roasted (2 tablespoon) and ground together
  • MOMmade Haldi Powder – Half teaspoon
  • MOMmade Khandeshi Mazala – 1 tablespoon
  • MOMmade Dhana Powder – 1 tablespoon
  • Rai – 1 teaspoon
  • Jeera – 1 teaspoon
  • Miri – 4 to 5, crushed
  • Karipatta – 8 to 10
  • Hing – Half Teaspoon
  • Oil
  • Salt to taste

Heat oil. Add Rai, Jeera, Miri, Karipatta and Hing. Let is sizzle for 30 seconds. Add the paste of Garlic, Ginger and Green Chilly. Fry for a minute or two till the rawness of ginger garlic chilly paste is removed. Add in the harbhara and potaoes. Mix well.

Add in a little water. Cover and cook for 4 to 5 minutes.

Add in the spices and Mix. I have added MOMmade Khandeshi Mazala, which is generally used in my home. Alternatively you can add MOMmade Goda Mazala as well. Add the rest of the vegetables some water. Cover and cook for 7 to 8 minutes.

Finally stir in the peanuts, sesame seeds and desiccated coconut powder. It makes the stew so rich and yummy. Serve it hot with Bajra Bhakari and celebrate the festival of transformation and newness with yumminess. Remember whichever occasion of day it should be, ‘Yumminess Everyday‘.

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

Masale Bhaat

A special Maharastrian Wedding Delicacy.

Literally every wedding in Maharashtra or at least the Khandesh area (North Maharashtra) of Maharashtra would be incomplete without this delicacy. It is actually so colourful, so vibrant, full of richness and goodness and yumminess that it should be a part of any celebration. It is actually a complete meal in itself and a kind of royal delicacy.

INGREDIENTS

  • Basmati Rice – 1 big cup, washed and soaked for 30 mins
  • Vegetables – Peas (1/2 cup), Potato (1, sliced), Tondli (4-5, sliced), Carrot (Half, sliced) Cauliflower (Half cup, florets separated)
  • Onion – 1, sliced
  • Garlic – 4 to 5 cloves, sliced
  • Dry coconut – 4 to 5 sliced pieces
  • Peanuts – 10 to 15
  • Tejpatta – 2
  • Badi Elaichi – 1
  • Kali Miri – 8 to 10, crushed
  • Panchphoran – 1 tablespoon
  • Karipatta – 10
  • Hing – a pinch
  • MOMmade Haldi Powder – Half teaspoon
  • MOMmade Chilli Powder – 1 teaspoon
  • MOMmade Khandeshi Mazala – 1 and Half teaspoon
  • MOMmade Dhana Powder – 1 teaspoon
  • Salt to taste
  • Ghee
  • Hot water – 3 cups

Start with heating the ghee in a wide and heavy bottomed pan. Add Tejpattam badi elaichi, kali miri, panchphoran, kari patta and hing. Fry for roughly 30 to 40 seconds.

Add in onions (I took only one onion looking at the prices currently. Not that can’t afford. But best way to reduce the prices is by using the thing to minimum and thus reducing the demand.), garlic, and fry well. Add in all powdered spices along with salt. Remember MOMmade Khandeshi Mazala is absolutely perfect for this delicacy. In fact this delicacy is the speciality of this masala.

Once the spices are mixed well, add in all vegetables and rice. Stir very smoothly and with care so that the rice doesn’t break. Else you can add the vegetables, stir them for a minute then add the rice and immediately add the hot (almost boiling) water and mix with water so the spoon doesn’t break the rice.

Bring to a nice boil and keep cooking without a cover. Once 90% water is evaporated cover and cook for another 5 minutes. The overall cooking time after adding water was around 13 to 14 minutes.

Actually masale bhaat is ready in the earlier step itself. But I took these additional steps so as to make it a little more festive and yummy. Fried some slivered almonds (5) and raisins (5) in a tablespoon of ghee and added to the rice on top. Also added a generous amount of scraped coconut and chopper coriander leaves.

To be honest, my hubby and I over-ate that day as the stomach got filled but the tongue and heart just wanted more. And the biggest happiness was when my daughter relished it. She doesn’t much enjoy rice but this masale bhaat she kept on asking for. Do try it for your loved ones and see a satisfying smile across their face. A smile says it all. Lets continue the journey of ‘Yumminess Everyday’.

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

%d bloggers like this: