Maharashtrian Masala (masale) Bath

Name: Maharashtrian Masala (masale) Bath
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: Stock masala powder (4x of what is needed for the baath); 4 tsp oil; 4 tbsp coriander seeds; 2 tsp cumin seeds; 2 tsp sesame seeds; 4 star anise; 1 tsp poppy seeds; 4 black cardamom; 1 inch cinnamon stick; 20 cloves; 4 tbsp desiccated coconut; 1 tsp black pepper; for masale bhaat:; 1 tbsp ghee; 1 tsp mustard seeds; 1/2 tsp cumin seeds; 1 bay leaf; pinch hing / asafoetida; 1/2 onion (finely chopped); 2 green chilli (slit); 1 tsp ginger, grated; 1 tsp garlic, grated; 1 tomato (finelychopped); 15 whole cashew; 1 cup mixed vegetables (peas, carrot frozen); 1 potato (steam cooked, peeled and cubed); 1/2 tsp turmeric powder; 1/2 tsp chilli powder; 1 cup rice (basmati); 2 1/2 cups water (adjust accordingly)

Lakshmi Sridharan Ph D @cook_19872338

USA

#NVM
I am in a mood for cooking Maharashtrian food. This is the third recipe I am making today. a very rich food with healthy nutrients. full of flavor and aroma. Very tasty

Lakshmi Sridharan Ph D @cook_19872338

USA

#NVM
I am in a mood for cooking Maharashtrian food. This is the third recipe I am making today. a very rich food with healthy nutrients. full of flavor and aroma. Very tasty

Saved

Ingredients

30 mins

6 servings

Stock masala powder (4x of what is needed for the baath)
4 tspoil
4 tbspcoriander seeds
2 tspcumin seeds
2 tspsesame seeds
4star anise
1 tsppoppy seeds
4black cardamom
1 inchcinnamon stick
20cloves
4 tbspdesiccated coconut
1 tspblack pepper
for masale bhaat:
1 tbspghee
1 tspmustard seeds
1/2 tspcumin seeds
1bay leaf
pinchhing / asafoetida
1/2onion (finely chopped)
2green chilli (slit)
1 tspginger, grated
1 tspgarlic, grated
1tomato (finelychopped)
15whole cashew
1 cupmixed vegetables (peas, carrot frozen)
1potato (steam cooked, peeled and cubed)
1/2 tspturmeric powder
1/2 tspchilli powder
1 cuprice (basmati)
2 1/2 cupswater (adjust accordingly)
1/2 tspkashmiri chili powder
1 tspsalt (or to taste)
2 tbspfresh coconut (grated)
2 tbspcoriander leaves (finely chopped)
masala baath (rice)

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Steps

30 mins

1

Prepare a checklist. Keep all ingredients within reach
2

Prepare a checklist. Keep all ingredients within reach
3

Prepare a checklist. Keep all ingredients within reach
4

Masala powder (stock)
I always make stock powder. Roast all ingredients in hot oil a skillet over low heat. Transfer to a plate ; let it cool. Make a coarse powder in a blender. I use coffee berry blender. Use ¼ of the powder for tha masala baath
5

As I used frozen pea plus carrot, I cooked them in a microwave for 4 minutes in a bowl. Potato was steam cooked, peeled and julienned.
Heat ghee in a cast iron skillet. I always use cast iron skillet as it is good for health. In addition, it retains heat. Add mustard seeds ; let it splutter, Stir in cumin seeds
add onion, chili, ginger, garlic; saute well. Add hing, and curry leaves. Stir in tomato, cook until the raw smell goes away and tomato gets soft. Add masala powder. Add 2 ½ c water,
6

When the water boils, add kashmiri chili powder, rice, and salt. Cover and cook over simmering heat for 15minutes. When the rice is cooked 90%, add the cooked veggies. Mix well, Cover and continue cooking over simmering heat until the rice is cooked.
7

Turn off the heat. Transfer to a serving bowl
Garnish with 2 tbsp freshly grated coconut, roasted cashews and coriander leaves.
finally, serve masale baath with raita, chips or papad

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Lakshmi Sridharan Ph D @cook_19872338

on July 31, 2022 01:54

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography