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Masala Bhath

  • By Chef Manoj Vasaikar

  • Restaurant : Indian Zing

Masala Bhath By Chef Manoj Vasaikar

Masala Bhath Ingredients:

  • Basmati rice, washed and soaked for 20 minutes. (150 gms)
  • Potatoes, peeled and cubed small (2)
  • French beans, cut into 2 cm pieces (50 gms)
  • Aubergine, cubed small (50 gms)
  • Cauliflower, cut into small florettes (50 gms)
  • Tindla, cut into small pieces (50 gms)

To be pounded in a mortar and pestle-

  • Cumin seeds (1 teaspoon)
  • Coriander seeds (1 teaspoon)
  • Shahi jeera (½ teaspoon)
  • 5cm sticks of cinnamon (2)
  • Sunflower oil (100 ml)
  • Mustard seeds (½ teaspoon)
  • Pinch of asafoetida (hing)
  • Turmeric (½ teaspoon)
  • Bay leaves (2)
  • Split cashew nuts (40 gms)
  • Green chillies, slit (2)
  • Salt to taste
  • Goda masala(coriander seed, sesame seeds, dry coconut, cumin seeds, turmeric, chilli dry, clove, peppercorn, salt, bay leaves) (1 teaspoon)
  • Grated coconut (20 gms)
  • Handful of fresh coriander leaves, chopped

Avocado Raita Ingredients:

  • Avocado (1)
  • Whole jeera pan roasted (1/2 tsp)
  • Sprig curry leaves (1)
  • Oil (2 tbsp)
  • Hing (asafoetida) (2 gm)
  • Green chilli chopped (1)
  • Salt to taste.

Aloo Bhurta Ingredients:

  • Boiled,cooled, peeled, chopped Potatoes (2)
  • Red Onion chopped
  • Chopped green chilli
  • Chopped coriander
  • Salt to taste

Prawn Lonche Ingredients:

  • Meduim size prawns peeled deveined. Marinated in turmeric ,salt, chilli powder (6)
  • Pickle masala (1 tbsp)
  • Cloves garlic chopped (5-6)
  • Turmeric (2 gm)
  • Hing (2 gm)
  • Mustard seeds (2 gm)
  • Mustard oil (50 ml)
  • Chilli green (4)
  • Bunch chopped corainder (¼)
  • Lime (1)

Masala Bhath Method:

  • 1. Drain the rice and set aside.
  • 2. Put the spices to be pounded into a mortar and crush roughly.
  • 3. Heat the oil and add the mustard seeds. When they crackle, add the hing, turmeric, bay leaves, cashew nuts and chillies. Add the pounded spices from the mortar and cook for a minute.
  • 4. Add the rice and vegetables and pour in hot water roughly 2 ½ inches above the level of the ingredients. Add salt.
  • 5. Add goda masala and bring to a boil. Cover and cook until the rice is done. Fluff the rice with a fork to separate the grains then serve hot sprinkled with coconut and coriander

Avocado Raita Method

  • 1) Whisk yoghurt to creamy consistency.
  • 2) Add chopped avocado and salt to taste.
  • 3) Heat oil add jeera seeds let this crackle ,curry leaves , hing, chopped chilli cook for few seconds pour it over the raita and mix gently.

Aloo Bhurta Method

  • 1) Mix all above ingredients in the following order add in a clean large bowl Chopped potatoes ,onion , green chilli, coriander, salt mix well.

Prawn Lonche Method:

  • 1) Heat oil add garlic, hing, chilli, prawns sear well. Add pickle masala, salt to taste, cook well. Serve hot with lime slice and chopped coriander.