Pakashastra

Pakashastra

Friday, September 27, 2013

Rava Masala Bhath



Ingredients:

Cracked Wheat/Bansi Rava - 1 cup
Onions - 2
Tomato - 1
Purple Brinjal - 1 small
Carrot - 1
French Beans - 5
Capsicum - 1 small,
Cabbage, chopped - 1/4 cup
Garlic Cloves - 4
Ginger, grated - 2 tsps
Green Chillies - 2
Bay Leaf - 1
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 3/4 tsp
Garam Masala Powder - 1 1/2 tsps
Dessicated Coconut - 3 tbsps (or you can use fresh coconut shavings)
Lemon Extract - 1 1/2 tbsps
Salt to taste


For Seasoning:

Peanuts - 1/4 cup
Bengal Gram - 1 tbsp
Black Gram - 1 1/2 tsps
Mustard Seeds - 1 tsp
Cumin Seeds - 3/4 tsp
Asafoetida Powder - a generous pinch
Curry Leaves - 5
Dry Red Chilli - 1
Oil - 3 tbsps
Ghee - 1 1/2 tbsps

For Garnishing:

Coriander Leaves


Method:
  1. Chop onions.
  2. Chop tomatoes, carrots, beans, capsicum and brinjal. Keep aside.
  3. Grate garlic cloves. Keep aside.
  4. Heat oil in a pan.
  5. Add bay leaf.
  6. When the color of bay leaf changes, add peanuts. Saute until peanuts make crackling sound.
  7. Add bengal gram, black gram, cumin seeds, mustard seeds, dry red chilli pieces, curry leaves and asafoetida powder. 
  8. When mustard seeds start crackling, add chopped onions, grated garlic and ginger, slit green chillies. Saute until onion turns translucent.
  9. Add cracked wheat and roast for 5 minutes on medium flame. Keep frying without leaving it unattended.
  10. Meanwhile, boil 3 cups of water in a pan.
  11. Add chopped carrots,beans, capsicum to the cracked wheat. Mix well and continue to fry for 2 more minutes.
  12. Add turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala powder and salt. Mix well.
  13. Now lower the flame and add 'boiling' water.
  14. Add chopped tomatoes and brinjal. Mix well.
  15. Cook covered  on low flame until it thickens.
  16. Now mix it gently.
  17. Pour ghee all the sides of cooking wheat. 
  18. Continue to cook covered until it starts separating from the pan. Mix gently.
  19. When all the water is absorbed and  is no more like a paste but starts forming a lump, add dessicated coconut. Mix well but gently. 
  20. Turn off the heat, add lemon extract. Mix well.
  21. Garnish with coriander leaves.
  22. Serve hot.

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