Friday, October 30, 2009

Masale Bhat (Spicy rice)

Masale Bhat is very popular Maharashtrian dish. It is one thing which you will always find on menu in any Maharashtrian wedding. Whenever we have family function my mom is always requested to make Masale Bhat. So this is my mom's version of Masale Bhat. I hope you also enjoy this dish as much as I do!!


1 cup rice
1 Potato diced
1/2 cup green peas
1 Onion sliced
6-7 curry leaves
4-5 green chillies
4-5 tbsp oil
2 tbsp coriander seeds
1 tbsp sesame seeds
1tsp cumin seeds
2 cloves
2 dry red chillies
1 inch cinamon stick
Chopped coriander
lemon pieces
1 tsp ginger garlic paste
1/4 cup dry shredded coconut
1/2 tsp mustard seeds
1 tbsp ghee

  1. Wash and soak the rice for half an hour.
  2. Fry the following ingredients in small kadhai:

    sesame seeds
    coriander seeds
    cumin seeds
    dry red chillies
    cinnamon stick
    dry shredded coconut

  3. Grind all the above ingredients to dry masala powder without adding any water.
  4. Heat oil in cooker. Add mustard seeds. When they start spluttering add green chillies and onion.
  5. Add curry leaves. Fry till onion turns golden brown.
  6. Add ginger garlic paste and masala powder done in second step. Fry for a minute.
  7. Add vegetables and fry for 2 mins.
  8. Add rice and stir nicely.
  9. Add 3 cups of water and salt to taste.
  10. Add ghee. Stir properly.
  11. Close the lid of pressure cooker and bring 1 whistle.
  12. Garnish with coriander leaves and lemon.
Preparation time : 40 mins
Serves : 2

Tip : You can also add brinjal, tendli, carrot as per your choice.

This is my entry to event WYF Specialty food.

Monday, October 26, 2009

Rava Masala Dosa

When you say breakfast, Dosa is one thing which is everybody's favourite!! But to make it you need to prepare one day in advance. Today's recipe of Rava dosa is an exception to this. It is the easiest dosa to prepare. No need to soak and grind anything. So this instant dosa recipe is surely worth a try!!


1 cup Rava
1 cup rice floor
1/2 cup maida
1 Onion

For Masala (Potato Bhaji) :

4 medium sized potatoes
1 big onion
4 cut green chillies
1 tbsp urad dal
5-6 Curry leaves
1/2 inch ginger
1/2 tea spoon Mustard
1/2 tea spoon Turmeric
1/2 tea spoon jeera
Oil 2 tea spoon

  1. Mix all the ingredients for dosa and add water. The consistency of batter should be as of buttermilk.
  2. Apply oil to tava (griddle) .
  3. For any dosa we normally pour batter on griddle and spread it with ladle. But this batter is thin so make dosa by sprinkling the batter on griddle. Make dosa by taking little by little batter in hand and sprinkling on griddle. This way dosa will have a nice net like structure.
  4. Take dosa off the heat when it turns nice golden brown.

For making Potato bhaji:
  1. Boil potatoes in pressure cooker. Peel potatoes and mash them.
  2. Heat oil. Add mustard seeds.
  3. When mustard seeds splutter add jeera, turmeric, green chillies, chopped onion, urad dal.
  4. Fry till onion turns golden brown. Then add potatoes and salt. Mix together properly and take it off the heat after 2-3 minutes.

You can also serve this instant dosa with coconut chutney. I hope you will enjoy this quick version of rava masala dosa.

Preparation time : 30 minutes
Serves : 4

Sunday, October 25, 2009

Mooga ghashi (Moong Curry)

This is a classic Konkani dish. I learnt it after my marriage because this is one of my husband's all time favorite!! Like all other Konkani recipes, coconut is the main ingredient here. So if you love coconut this is a treat for you.


3/4 cup moong beans
1-1/4 cup grated coconut
8-9 cloves of garlic
1 tbsp coriander seeds
7-8 red chillies
2 cloves
1/2 tsp shahjjeera
1 tsp tamarind extract
1 tbsp ghee


1. Pressure cook moong beans so that they are cooked properly.
2. On little bit of oil roast red chillies, coriander seeds,cloves,shahjeera.
3. Grind together this roasted masala with coconut,tamarind extract, 1 tbsp cooked moong, 3-4 cloves of garlic and water. Add enough water to form a smooth paste.
4. In kadhai add cooked beans and masala paste from the grinder. Add enough water to make the consistency of curry. Heat this till it boils. After it starts boiling, add salt and let it simmer for few minutes.
5.Let the curry boil for 3-4 minutes till it gets mixed up nicely.
6. In the separate kadhai make a seasoning by adding ghee and remaining cloves of garlic. Fry garlic till it turns little bit of brown.
7. Switch off the heat of curry and add this tadka to it.

Mooga ghashi is ready. Serve hot with rice.

Preparation time : 40 minutes
Serves 4

Tuesday, October 20, 2009

Spicy Shankarpali

The festival of lights Diwali is just over. Diwali means firecrackers, lamps, rangoli and lots of sweets and snacks. For all the Maharashtrians most enjoyable part of Diwali is Faral!!! This year for the first time I tried doing Faral dishes on my own and to my surprise I enjoyed it alot :) Spicy shankarpali was the first dish which I tried and it came out very well in the first try itself!!


2 cup Maida
2 tsp Rice floor
1 tsp crushed jeera
2 tsp hot oil plus oil for frying
1-2 tsp chilly powder (as required)
Salt as per taste


1. Mix all the dry ingredients.
2. Put 2 tsp hot oil on it and spread so that it covers all the maida.
3. Add water little by little and knead dough. Make sure that you make tight dough with minimum quantity of water.
4. Keep the dough for 30 mins.
5. Roll the dough in the shape of chapati and cut in the shape of rhombus. If you are in India you can easily get cutter for this or you can use Pizza cutter also.
6. Heat oil in kadhai for frying. When the oil is hot fry shankarpali on low to medium heat till they turn golden brown.

Enjoy this wonderful snack with hot tea in evening :)

Related Posts with Thumbnails