Monday, 19 August 2013

MASALE BHAT / TONDLI BHAT TYPE 2 / मसाले भात / तोंडली भात



MASALE BHAT / TONDLI BHAT / मसाले भात / तोंडली भात 

INGREDIENTS

Rice kolam
1 cup
Tondli / gherkins sliced in length
1 cup
Goda masala
½ tsp
Dhania jeera pdr
½ tsp
Grated khopra / dry coconut
1 tbsp
Chilli pdr
½ tsp
Salt
T.T.
Curd
1 – 2 tbsp
Sugar
¼ tsp
Oil
2 tbsp
Rai
½ tsp
Curry leaves
1 sprig
Heeng
¼ tsp
Haldi pdr
¼ tsp
Scraped fresh coconut
2 tbsp
Coriander leaves
2 – 3 sprigs


METHOD:

1.       Wash the rice and drain.

2.       Heat oil, add in the rai and heeng with haldi and curry leaves.

3.       Add in the sliced tondli. Sauté for a min and then add in the rice. Sauté well till the rice turns translucent.

4.       Now add in hot water which is double the quantity of rice.

5.       Add in to it the chilli pdr, goda masala, dhania jeera pdr and lightly roasted grated dry coconut. Also add in salt, sugar and beated curd.

6.       Bring to boil and simmer till the rice is cooked. Do not mix too much as the rice grain will break.

7.       When the masale bhaat is cooked garnish with scraped fresh coconut and chopped coriander leaves before serving.