Tuesday, 10 July 2012

MASALE BHAAT (TYPE 1)

MASALE BHAAT

INGREDIENTS


Rice
1 small cup
Sprouted moong or sprouted matki (moth beans)
¼ small cup
Sliced onion
1 no
Diced potato
1 no
Shredded cabbage                                        OR
Tondli (gherkins) cut lengthwise in 4           OR
Diced brinjal
¼ small cup
¼ small cup
1 no
Tomato chopped
1 no
Sugar
1 tsp
Salt
To taste
Green chillies cut in big pieces
2 nos
Dhania jeera powder
2 tsp
Sprouted or soaked peanuts
1/8 small cup
Lime juice
2 tsp
Grated fresh coconut
4 tbsp
Coriander leaves chopped
5 – 6 sprigs
Water
3 ½ times the quantity of rice
FOR TADKA

Oil
3 tbsp
Rai (mustard seeds)
½ tsp
Heeng (Asafoetida)
½ tsp
Haldi (Turmeric pdr)
½ tsp
Curry leaves
1 sprig


METHOD –
1)      Heat oil, add rai and when it splutters add heeng and haldi. Pour the given quantity of water.
2)      When the water comes to a boil add all the given ingredients except lime juice and keep aside half the quantity of coconut and coriander leaves for garnish.
3)      Just mix it once and cover and simmer till all the water is absorbed. Heck that the rice is cooked.
4)      At this point just mix it slightly adding the lime juice. Do not over mix as the rice grains will break.
5)      Serve garnished with grated coconut and coriander leaves.

For dhania jeera powder you can refer to http://paripoornapaksiddhi.blogspot.in/2012/07/dhane-jeera-masala-coriander-seeds.html