Masale Bhaat

Masale bhaat is a special preparation with spices and vegetables. It reminds me of weddings as it is usually served as the first course in weddings. I made this rice when my daughter was visiting and she made several trips to the kitchen to find out what was cooking. It takes a while to get this done but the end result is so worth it.

Several years back we stopped buying white rice. Today, I cook with every type of rice but white. I considered making an exception for this post but then decided against it. Once you make the switch, white rice tastes like junk food. I stuck with the brown rice and I am glad I did.

You will need
1 cup rice (preferably basmati)
2 small potatoes, diced in cubes
1/2 cup green peas
1/2 cauliflower florets
1 Serrano pepper, deseeded and diced fine
10-15 peanuts
1 tsp. garam masala
1/2 tsp. cayenne pepper powder
All of the spice blend given below
salt to taste

For the spice blend
2 tsp. coriander seeds
1 tsp. cumin seeds
3 cloves
1/2 inch cinnamon

For the tempering
3 tbsp. oil
1 tsp. mustard seeds
1 tsp. cumin seeds
1/2 tsp. turmeric powder
a pinch asafeotida
1 bay leaf, cut into inch pieces
4-5 curry leaves

Wash the rice and drain the water. Keep aside. In a small pan, roast the spices for the spice blend. Grind to a powder and keep aside until needed.

Heat oil in a large heavy bottom pan. Add the mustard seeds. When they crackle add the remaining ingredients in the list for tempering.

Next add vegetables, the potatoes, peas and cauliflower, with 2 1/2 cups of water.

When the water comes to a boil add the peanuts, chilli pepper, salt and all the spices.

Next add the drained rice

Cover and allow it to cook for 10-15 minutes on medium heat until all the water is gone and the rice is cooked through.

Turn off the heat. Rice tastes best when hot. Serve with vegetables sides or with papad and pickle.

Enjoy!