Masala bhath
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Rice |
| 1 | Onions chopped | |
| ½ | cup | Peas boiled |
| 1 | Carrot thinly chopped | |
| 1 | tablespoon | Cabbage chopped |
| 1 | Stalk curry leaves | |
| ½ | teaspoon | Ginger grated |
| ½ | teaspoon | Garlic grated |
| 2 | Green chillies halved | |
| 1 | tablespoon | Broken cashews |
| 1 | tablespoon | Small raisins |
| 1 | tablespoon | Peanuts |
| 1 | teaspoon | Cumin seeds |
| 2 | teaspoons | Black Maharashtrian masala |
| ¼ | teaspoon | Turmeric powder |
| Salt to taste | ||
| 1 | teaspoon | Lemon juice |
| 3 | tablespoons | Oil |
Directions
Wash and soak rice for 15-20 minutes.
Heat oil in a heavy large skillet.
Add cashews, peanuts, fry till light brown.
Add green chilli, curry leaves, cumin seeds, allow to splutter.
Add ginger, garlic, stir. Add onion, stir.
Add all other vegetables, raisins, masalas, rice, stir 2 minutes.
Add 4 cups water, masalas, lemon juice, salt.
Bring to a boil, cover, simmer till done.
Stir occasionally, add more water if required.
All water should evaporate when the grain is cooked.
Serve hot with kadhi or curd raitha.
Making time: 30 minutes
Makes: 5-6 servings
Shelflife: Best fresh
Converted by MC_Buster.
Converted by MM_Buster v2.0l.