Thursday, July 21, 2016

Hirvya Vatanya cha Masale Bhaat



Masale bhaat is the one pot quick rice that is churned out in 20 mins with a pressure cooker, a whistle or two in many a Maharashtriya home in modern day. It is a must on a wedding menu. We love it anytime. Gone to the doctors, come back home and make masale bhaat. You have unexpected visitors, the quick and tasty masale bhaat is ready to serve. Running short of other things on the party menu add a masale bhaat to it. Its that easy to make.

This Hirvya Vatanya cha Masale bhaat was made for lunch yesterday. I was dead tired from a super difficult Tuesday when we spent 4 hrs each way commuting from Nerul to Churchgate. The morcha protesting the demolition of Ambedkar Bhavan had brought South Mumbai to a stand still. We were unfortunate to have a docs appointment on the day. Anyways got a second opinion on Dad's cardiac condition and its a relief to know that surgery is to be avoided as of now. He is 75 and quite fit otherwise. So Wednesday morning I slept in, believe it or not Dad let me do it. Then at 11.30 am I woke up and by 12 noon we were eating a warm Masale bhaat.

I usually use untoasted masala for my masale bhaat like here in Toor Masale BhatMany times when we don't have the Kachha masala ready I use my Gondavale Goda Masala for a quick one. However this time I ran out of it. My friend Soumitra Velkar had gifted me the Parbhi Sambar Masala and it smelt so similar to my Gondavale Goda Masala so I thought let me try a Masale bhaat with it. No surprises the Masale bhaat turned out perfect.

Here try it out and you have two options for the masala now.

Serves 2-3

Ingredients

250 gms Wada kolam rice, washed
1 cup fresh green peas shelled or frozen/ Hirve Vatane
1.5 teaspoon Parbhi Sambar Masala OR Gondavale Goda Masala
2 tablespoon oil
1 teaspoon mustard seeds
0.5 teaspoon turmeric powder
2 green chilies slit
salt to taste

Heat oil in a small pressure cooker. Splutter the mustard seeds and let in the green chilies. Add the Hirve Vatane and washed rice. Add the Parbhi Sambar Masala OR Gondavale Goda Masala and turmeric powder. Add salt without forgetting. Add water according to the quantity of rice and close the lid. Allow 2 whistles. Put off the cooker and allow to cool completely before you open the lid.

To finish
1 teaspoon ghee
2 tablespoon jaggery
1/2 cup grated coconut
1/4 cup fine chopped cilantro

Open the lid of the cooker. Fluff up the rice. Sprinkle the jaggery. Drizzle the ghee over the rice. Top with grated coconut and chopped cilantro. Give a nice mix. Serve hot with roasted papad, pickle and buttermilk in summer or a warm Tomato/ Kokum/ Chinchecha Saar in the cooler climes.

Enjoy this very fragrant Hirvya Vatanya cha Masale Bhaat !

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