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	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.