Saturday, January 21, 2012

masale bhat

Masale bhaat

No. of 100

Portions

Ingredients

QTY

Unit

Pulao rice

7

Kg

Tindli

3

Kg

Fat

3

Kg

Mustard seeds

50

Gm

Curry leaves

1

Bunch

Green chilly

100

Gm

Asafoetida

50

Text Box: Standard Well-cooked rice and tindli, yellowish-brown in colour flavoured with ‘goda masala’, served hot, garnished with grated coconut and green coriander. Gm

Cashew nuts

100

Gm

Chilly powder

25

Gm

Turmeric

10

Gm

Salt

150

Gm

Coconut

2

No.

Green coriander

2

Bunch

GODA MASALA:

Coriander seeds

100

Gm

Cumin

50

Gm

Sesame seeds (white) (til)

50

Gm

Cinnamon

10

Gm

Cloves

10

Gm

Dry coconut

75

Gm

Mace

5

Gm

Cardamom

5

Gm

Peppercorns

5

Gm

Bay leaf

2

Gm

Mustard seeds

10

Gm

Asafoetida

5

Gm

Poppy seeds

50

Gm

Fenugreek seeds (methi)

2

Gm

Pre-preparation

1.

Pick, wash and drain rice.

Wash and cut tindli into thin slices. Slit green chillies, grate coconuts and chop green coriander.

Method

Roast and powder all ingredients for ‘goda masala’.

Heat fat. Add mustard seeds, curry leaves, green chillies and asafoetida.

Add tindli and cashew nuts. Sauté.

Add rice and fry well.

Add chilly powder and turmeric. Fry well.

Add salt and double the amount of boiling water.

When rice is half cooked, add powdered spices (goda masala), mix and cover to cook completely.

Serve hot garnished with coconut and green coriander.








Standard

Well-cooked rice and tindli, yellowish-brown in colour flavoured with ‘goda masala’, served hot, garnished with grated coconut and green coriander.

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