Thursday, April 10, 2008
Masale Bhat is always linked with Maharashtrian marriages. It is a spicy, Marathi version of Vegetable pulao and is usually served after the first course of waran bhat(dal-rice).After the wedding rituals are done, the guests head for lunch where the arrangement is like long orderly lines from one end to another which are called as pangats. The servers are skilled in balancing the trays of food and they run along these pangats serving on every plate with an amazing speed.
First comes the salt, lemon, pickle/chutney followed by the most comforting food waran-bhat-toop(dal-rice-ghee). Then comes the turn of puris and batata bhaji making a short stop at alu or kothimbir wadi, take a sip of the cool and chilled mattha, get a fresh start with Masale Bhat and finally end with Jalebi or Shrikhand
"Lazoo naka"(dont be shy), the father of the bride or groom will tell the guests as he walks by their table. When they can finally eat no more, they make way for another "pangat" and bless the new union as they leave.
Well, coming back to the dish, it is a very simple preparation and can be prepared with any vegetable of your choice.
1 cup rice. (i used Basmati but this would best go with Sona Masoori)
1 cup vegetables of your choice. (i used cauliflower, peas and carrots)
2-3 tsp ghee
2 cups warm water. (double the qty of rice)
1/2 ts[ mustard seeds
1/2 tsp turmeric powder
a pinch of asafoetida
5-6 curry leaves
1 tsp coriander-cumin powder
1 tsp red chilli powder
1 tbsp Goda Masala
Salt as per taste
For garnishing -
fresh coconut scraped, a bunch of fresh cilantro finely chopped.
1) Wash the rice, drain excess water and keep it aside for half an hour
2) Heat ghee in a rice cooker. Add the mustard seeds. Once they crackle add asafoetida, turmeric powder and curry leaves.
3) Add the vegetables and stir for 2 mins.
4) Add the rice. Mix it well with the vegetables and stir for 2 mins.
5) Now add the coriander-cumin powder, chilli powder and goda masala. Stir fry for 2 mins and add warm water.
6) Steam it till the rice is done and the vegetables become tender. Do not pressure cook the rice.
7) Remove the rice in a bowl and garnish it with coconut and coriander. Serve hot with a dallop of ghee.