Masale Bhaat And Tomato Saar | Majha Kitchen | Sanjeev Kapoor Khazana

A typical Maharshtrian rice preparation served with Indian flavoured tomato soup.

MASALE BHAAT

Ingredients

1½ cups Basmati rice, soaked for 30-40 minutes
1 tablespoon ghee + for drizzling
1 teaspoon mustard seeds
¼ teaspoon asafoetida
2-3 green chillies, halved and slit
½ cup green peas
3-4 ivy gourds(tendli), vertically sliced
2 small brinjals, cut into wedges
8-10 cashewnuts, halved and soaked for 15-20 minutes
¼ teaspoon turmeric powder
Salt to taste
1 tablespoon chopped jaggery
Juice of ½ lemon
Fresh scraped coconut for garnishing
Fresh coriander sprig for garnishing
Goda masala
5 teaspoons oil
½ cup coriander seeds
2 tablespoons white sesame seeds
2 tablespoons niger seeds (karale til)
1 bay leaf
½ inch cinnamon
6 cloves
6 green cardamoms
1 teaspoon caraway seeds (shahi jeera)
1 teaspoon cumin seeds
1 stone flower (dagad phool)
2-3 tablespoons poppy seeds(khus khus)
2 dried red chillies
½ inch dried turmeric
¼ cup grated dried coconut

Method

1. To prepare goda masala, heat 1 teaspoon oil in a non-stick pan. Add coriander seeds and roast on medium heat till golden brown and fragrant. Transfer on a plate.
2. Heat 1 teaspoon oil in the same non-stick pan. Add white sesame seeds and niger seeds and roast for 30 seconds. Transfer on the same plate.
3. Heat 1 teaspoon oil in the same pan. Add bay leaf, cinnamon, cloves and green cardamoms and roast for 30 seconds. Transfer on the same plate.
4. Roast caraway seeds and cumin seeds in the same pan till fragrant. Transfer on the same plate.
5. Heat 1 teaspoon oil in the same pan. Add stone flower and poppy seeds and roast till fragrant. Transfer on the same plate.
6. Heat remaining oil in the same non-stick pan. Add dried red chillies and turmeric and roast till fragrant. Transfer on the same plate.
7. Roast dried coconut in the same pan till golden, transfer into the same plate and cool the mixture.
8. Grind the roasted ingredients into a fine powder. Transfer on another plate.
9. Heat 1 tablespoon ghee in another non-stick pan. Add mustard seeds and let it splutter. Add asafoetida and green chillies and sauté for 30 seconds.
10. Add green peas, ivy gourd, brinjal, drained cashewnuts, turmeric powder, mix well and sauté for 30 seconds. Add 2-3 tablespoons goda masala and mix well.
11. Add drained rice, mix and cook for 2-3 minutes. Add 3 cups water, mix, cover and cook on medium heat till mixture comes to boil.
12. Reduce heat, add salt and jaggery, mix, cover and cook for 5-7 minutes. Add lemon juice and lightly mix. Drizzle some ghee on the sides of cooked rice mixture, mix, cover and cook for 2 minutes.
13. Garnish with some coconut and coriander sprig and serve hot with tomato saar.


TOMATO SAAR

Ingredients

3-4 medium tomatoes, roughly chopped
2-3 tablespoons chopped fresh coriander leaves
1 green chilli
4-5 garlic cloves
1 inch ginger piece
1 tablespoon ghee
¼ teaspoon turmeric powder
1 teaspoon mustard seeds
1 teaspoon cumin seeds
¼ teaspoon asafoetida
5-7 curry leaves
Salt to taste
1 teaspoon sugar
A fresh coriander sprig for garnishing

Method

1. Pressure cook the tomatoes with 1 cup water till 4-5 whistles are released.
2. Grind together coriander leaves, broken green chilli, garlic and ginger alongwith some water to make a smooth paste.
3. Blend the pressure cooked tomatoes into a fine puree using a hand-blender. Stain in a bowl.
4. Heat ghee in a non-stick pan.
5. Add ground paste, turmeric powder and some water into the strained tomato puree.
6. Add mustard seeds to hot ghee and let it splutter. Add cumin seeds, asafoetida and curry leaves and mix.
7. Add the tomato mixture and mix. Add salt and sugar and mix well. Reduce heat, cover and cook for 5-7 minutes.
8. Garnish with coriander sprig and serve hot with masale bhaat.


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