Ingredients:
For Dry Masala Powder
1) 2 Bay Leaves
2) 1 black cardamom
3) 2-3 black pepper
4) 1 Cinnamon
5) 2 Cloves
6) 2 tsp Coriander seeds
7) 1 tsp grated dry coconut
8) 3-4 red chillies
In a pan dry and roast above all ingredients till fragrant and grind to fine powder.
Main Ingredients:
1) 1 & 1/2 Cup ambemohar rice
2) 3 and ½ Cup water
3) 1 Cup Chooped cauliflower florets
4) 1 small size carrot
5) 1 Cup Potato Cubed
6) 1 Cup chopped capsicum
7) 1 Chopped Tomatoes
8) ½ Cup green peas
9) 2 tsp ginger garlic paste
10) Coriander Leaves
11) 2 tsp garam masala powder
12) Dry masala Powder
13) 2 tsp ghee
For Tempering:
1) 1 tsp Mustard Seeds
2) 1 tsp Cumin Seeds
3) 1 pinch asafoetida
4) 7-8 Curry Leaves
5) 1 Bay leaf
For Garnishing:
1) ½ cup Grated fresh Coconut
2) 1 tbsp chopped coriander leaves
3) 15-20 cashews
4) 1 tsp ghee
Method:
Wash, rinse and soak rice for 30 minutes in enough water.
Rinse and chop all the vegetables.
Heat ghee in pan, add the mustard seeds once it crackle add cumin seeds, asafoetida, bay leaf and curry leaves
Now add all vegetables chopped cauliflower florets, carrot,Potato Cubed, Chopped Tomatoes, green peas.
Saute the vegetables for 4-5 minutes.
Heat 3.5 cup water and bring it to a boil.
Add the red chili powder, dry masala and saute it.
Add boiled water and stir it well.
Then add soaked rice and saute for a minute.
Add salt and check the taste of water and if required add salt or spices.
Cover the pan with lid and simmer the rice to medium low heat till rice cooked well.
Do check in between if require add little water.
Dry roast cashew nuts or by adding little ghee you can fry till golden brown.
Once the rice is cooked take off from flame let it stand in pan for another few minutes.
When serving masala bhat add a spoonful of ghee, chopped coriander leaves and roasted cashew nuts and grated fresh coconut.
Serve masala bhat with yogurt, papad and achaar.
