On days when I'm really busy, I try to get past the cooking as fast as possible. I try not to make cooking an elaborate affair and keep it as simple as possible. The quickest thing to make on such days is a mixed vegetable rice or pulao. Its really something that you can fall back upon on days when you don't have too many vegetables or too much time!
In Maharashtra, we make something called Masala Bhath, which is very similar to Khara Bhath in Karnataka. Offlate, eating out during my lunch time, I've taken a liking to the Khara Bhath served in Adigas. Diligently, I have tried to dissect the flavors so that whenever I get an opportunity I could make it taste like that.
I made it last evening after a hectic day's work.
Ingredients:
2 cups rice, washed, drained,
1 carrot, chopped,
3-4 green beans, chopped,
1/2 cup of cauliflower florets,
1 onion, chopped,
1 tomato, chopped,
1/4 cup green peas, pealed,
2 tbsp ginger-garlic paste, freshly ground,
6-7 whole cashews,
4 tbsp oil,
salt to taste
Masala - 1:
1 tsp shahi jeera,
2 bay leaves,
2 cinnamon sticks, small,
1 star anise,
1 badi ellachi,
Masala - 2:
1/4th cup green coriander, coarsely chopped,
1 handful of mint leaves, coarsely chopped,
4-5 green chillies,
Method:
1.) Put oil in the cooker in which you would be making the rice. Separately, grind all the ingredients of Masala - 2 and keep it aside.
2.) Add all the ingredients of Masala - 1 and wait until it releases its aroma.
3.) Add the ginger garlic paste and onions and stir fry until golden brown.
4.) Add the chopped vegetables and stir fry for 5-7 minutes.
5.) Now add the rice and stir fry for some more time.
6.) In a separate pan bring 4 cups of water to boil.
7.) Pour the boiled water in the rice and vegetable mixture.
8.) Add the ground Masala - 2 and stir well.
9.) Add salt to taste and pressure cook.
10.) Garnish with fresh coriander and cashews.
11.) Serve hot with green coriander chutney.
In Maharashtra, we make something called Masala Bhath, which is very similar to Khara Bhath in Karnataka. Offlate, eating out during my lunch time, I've taken a liking to the Khara Bhath served in Adigas. Diligently, I have tried to dissect the flavors so that whenever I get an opportunity I could make it taste like that.
I made it last evening after a hectic day's work.
Ingredients:
2 cups rice, washed, drained,
1 carrot, chopped,
3-4 green beans, chopped,
1/2 cup of cauliflower florets,
1 onion, chopped,
1 tomato, chopped,
1/4 cup green peas, pealed,
2 tbsp ginger-garlic paste, freshly ground,
6-7 whole cashews,
4 tbsp oil,
salt to taste
Masala - 1:
1 tsp shahi jeera,
2 bay leaves,
2 cinnamon sticks, small,
1 star anise,
1 badi ellachi,
Masala - 2:
1/4th cup green coriander, coarsely chopped,
1 handful of mint leaves, coarsely chopped,
4-5 green chillies,
Method:
1.) Put oil in the cooker in which you would be making the rice. Separately, grind all the ingredients of Masala - 2 and keep it aside.
2.) Add all the ingredients of Masala - 1 and wait until it releases its aroma.
3.) Add the ginger garlic paste and onions and stir fry until golden brown.
4.) Add the chopped vegetables and stir fry for 5-7 minutes.
5.) Now add the rice and stir fry for some more time.
6.) In a separate pan bring 4 cups of water to boil.
7.) Pour the boiled water in the rice and vegetable mixture.
8.) Add the ground Masala - 2 and stir well.
9.) Add salt to taste and pressure cook.
10.) Garnish with fresh coriander and cashews.
11.) Serve hot with green coriander chutney.
This is a great comfort food on a weekday for some jahtpat dinner :)
I'm sending a bowl full of this khara bhath to Let's cook - Rice event
Wow...looks simple and indulging....
ReplyDeleteThank you Lubna!
DeleteYou are right Jay. This is a great comfort food. Thanks for linking it to the event.
ReplyDeleteThanks Radhika!
Delete