February 11, 2013

Masala Bhaath

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I am sure,most of you would have tasted this classic Maharashtrian Cuisine or atleast heard of it. This particular dish holds a very royal portion in traditional Maharashtrian functions or festivals. Though various types of cuisnes have entered the wedding menus,this particular dish holds a remarkable position.

I owe full credit to my prof,Mrs Harshali Patil,for having given me this amazing traditional marathi cuisne.

Masala Bhaath


Preparation Time : 20 mins

Cooking Time : 30 mins

Serves : 2 - 3  



1 cup rice
onion chopped finely
2-3 green chillies finely chopped
100 gms beans chopped (lengthwise)
100 gms carrot chopped (lengthwise)
50 gms green peas (fresh/frozen)
20 -25 cauliflower florets
1 tsp turmeric powder
1 tsp ginger garlic paste
salt as per taste
sugar for flavour
oil for tempering

For the Masala

1 tbsp peppercorns
1 tsp jeera / cumin seeds
1 tbsp dhania / corriander seeds
1 stick cinnamon / dalchini
2-3 cardamom/elaichi seeds
2-3 cloves /lavang


1. Wash and soak the rice for 15- 20 mins
2. Dry roast all the ingredients under the Masala section and grind into a fine powder.
3. Heat oil in pressure cooker,add the cumin seeds.
4. Once the cumin seeds crackle,add the onion ,green chillies and ginger garlic paste and saute well till onion turns pink.
5. Add the beans,carrot,peas,cauliflower florets and saute well.
6. To this,add the turmeric powder,salt,sugar and the ground dry masala and mix well.
7. Sprinkle little water and allow the veggies to cook for sometime.
8. Once the veggies are half cooked,add the rice and mix well.
9. Add two cups of water,close the cooker lid and pressure cook for 2 whistles.
10.Garnish with roasted cashwes,cilantro and serve hot with raita.

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