- 2 Cup Basmati Rice, wash drained
- 1 Tablespoon Pure Ghee
- 1 & 1/2 Teaspoon Salt
- 2 Teaspoon Jaggery
- 2 Teaspoon Tamarind paste
- 1 Potato cubed
- 8 to 10 Ivy gourd cut length wise (optional)
- 1 Cup Green peas
- 15 cashews
Masala
- 1 Tablespoon Oil
- 1 Teaspoons Cumin
- 1 Teaspoon Coriander seeds
- 2 Tablespoon Dry grated coconut
- 1 Teaspoon Sesame seeds
- 1 Tablespoon Ground nuts
- 5 Black pepper kernels
- 1″ Cinnamon
- 2 Cardamom
- 4 cloves
- 1 Bay leaf
Recipe
Take a pan, put oil & heat it, add the above ingredients one by one & roast it till golden brown. Take out make it cool, put in a mixer & coarsely Ground it. Keep it aside.
Take a pan, add oil, put
1 Teaspoon Mustard seeds, 1 Pinch of Asafoetida, add 1/2 Teaspoon Turmeric, add the above vegetables & saute, add rice & saute for 5 minutes, add 5 Cup water, mix it well, close a lid, on slow flame cook it for 20mins, Masale Bhat is ready to eat.
