Masala bhath

Yield: 1 servings

Measure Ingredient
1 cup Rice
1 \N Onions chopped
½ cup Peas boiled
1 \N Carrot thinly chopped
1 tablespoon Cabbage chopped
1 \N Stalk curry leaves
½ teaspoon Ginger grated
½ teaspoon Garlic grated
2 \N 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
\N \N Salt to taste
1 teaspoon Lemon juice
3 tablespoons Oil

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

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