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.

Published by lovemommade

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.

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