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Friday, April 10, 2015


Masala Bhaat is typical Maharshtrian rice dish,usually prepared during weddings and public gatherings,essential ingradient inthis dish is goda masala (maharashtra specific) and ambemohar rice(mango flavoured Rice) or Kolam rice,alternatively you can use Sona masuri rice can add as many  vegetables as you like except  karela(bitter gourd),rest is your choice,best food for jains as there will be no garlic and no onion presnt in this dish 


1 cup regular rice or long grained rice
1 cup chopped cauliflower
1 small carrot
2 small brinjals/aubergines/egg plant 
1 small to medium capsicum/green bell pepper
1 small potato (optional)
1 small to medium tomato or 2 tbsp yogurt
1 bay leaf/tej patta or 7 to 8 curry leaves
3 to 4 tsp goda masalakala masala (recipe for a small batch given in the notes section)
½ tsp kashmiri red chili powder/or any normal red chilli powder 
1 tsp mustard seeds
a generous pinch of asafoetida
2.5 cups water or as required
2 tbsp oil
salt as required

For Tadka/seasoning/Garnish:

1 tbsp grated coconut
1 tbsp chopped coriander leaves
15-20 cashews
1 tsp ghee



Rinse and soak the rice for 30 minutes in enough water.

Rinse and chop all the veggies.


Heat oil in pan.
add the mustard seeds and bay leaf or curry leaves.
let the mustard seeds crackle.

then add the all the chopped veggies - carrots, cauliflower, capsicum,
 aubergines and tomatoes or yogurt.

saute the veggies for 3 to 4 minutes stirring often.

mean time heat 2.5 cups water and bring it to a boil.add the red chili powder,
 goda masala, asafoetida to the sauted veggies.
stir and saute for a minute.
then add the rice and saute for a minute.

add the hot water and stir well.

season with salt.
check the taste of the water.
if required add more salt.
cover the pan and simmer the rice on a low flame till the grains are softened and cooked well.

do check once or twice when the rice is cooking, by opening the lid.

if the water looks less and the rice uncooked, add some more hot water and continue cooking the rice. stir gently with a fork.

while the rice is cooking, roast the cashews till golden in a pan.

once the rice is cooked, let the rice stand for 5 minutes in the pan.

then sprinkle ghee on top of the masale bhaat.

when serving masale bhaat garnish with coconut, cashews and chopped coriander

you can also sprinkle a few dots of ghee on the served rice instead of adding it in the pan.

serve the masale bhaat hot accompanied with yogurt, buttermilk, raita or a side maharashtrian vegetable dish or khamang kakdi.



- 1.5 tbsp unsweetened desiccated coconut
- 1.5 tbsp white sesame seeds
- 1 or 2 dry red chilies or byadagi red chilies
- 1 small piece of stone flower/dagad phool (skip if you don't have)
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 2 to 3 cloves
- 1 inch cinnamon
- 1 small indian bay leaf/tej patta
- ½ tsp caraway seeds/shah jeera
- 3 to 4 black peppercorns
- a pinch of asafoetida


1. first dry roast all the spices except sesame seeds and desiccated coconut in a pan till they become aromatic. 
2. push them towards the sides of the pan. then add the sesame seeds and coconut. mix everything together and roast till the coconut becomes golden.
let this mixture cool and then grind everything in a dry grinder or coffee grinder to a fine powder.
3. store in a small jar and keep in the refrigerator.