Gola Bhat

Ingredients

For Rice

1 cup rice
1 tablespoon oil
1 teaspoon jeera
1/4 teaspoon hing
1/2 teaspoon haldi
Salt to taste

For Gola

1.5 cup besan (preferable coarse)
1/2 teaspoon haldi
1 teaspoon lal mirch
2 tablespoon oil
1 teaspoon ajwain
Pinch of hing
Salt to taste

For tadka

4 tablespoon oil
2 tablespoon rai
1/4 teaspoon hing

Process

Wash the rice and keep aside for 30 minutes.
Heat oil in a pan.
Add jeera, hing, rice, haldi and salt.
Mix well and pour warm water for cooking the rice.
Cover and keep on low flame.

In a bowl, mix all the ingredients of gola.
Add very little water and make a dough with light fingers. Do not press the dough.
Lightly make small balls and flatten gently.
Open the lid of rice and place them evenly on the rice.
Again cover the lid and let the gola cook along with rice.

For tadka, heat oil and add rai and hing.

Serve rice and top it with gola in a plate.
Put a tablespoon of sizzling tadka on it.
Crush the gola and mix with rice.
Enjoy with chaas!

A yummy dish from the state of Maharashtra, India.

Kande-Bhat

Ingredients

1 Cup basmati rice washed, drained and kept aside for 10-15 mins
4-5 onions
2 table spoons  oil
1/2 inch piece tej patta
1/2 tsp rai
1/2 tsp jeera
Pinch  hing
1/2 tsp haldi
1/2 tsp lal mirch
1 tsp dhania powder
1/2 tsp garam masala (maharashtrian type) optional
Salt to taste

Process

Cut onions into 4 pieces (if they are small then 2 pieces)
Heat oil and add rai, jeera and tej patta
Add onions and fry a little
Add haldi, mirch, hing, dhania powder and garam masala
Add rice and salt and fry for a minute.
Pour hot water,keep on low flame till cooked.
Garnish with hara dhania and grated coconut.

 

Khara Bhat

Ingredients

1 Cup basmati rice, wash and drain water,keep aside for 15-20 mins
1 Table spoon oil
2 Small potatoes peeled, chopped and deep fried till cooked well on low flame
Salt to taste
Spices: 3 cloves, pinch of shah jeera, 5 kali mirch, 1 badi ilaichi, a fist ful of dagad phool.
Boil the spices till the water becomes coloured brown and strain.

Process

Heat oil in a pan .
Add rice and fry for a minute.
Add the water (boiled spices and strained) and salt to taste.
Cook on low flame. Add hot water if required.
Garnish with deep fried potatoes.
Serve with curd or raita.

Dodke Bhat

Ingredients

1 Cup rice (wash and drain one hour before preparing)
2 Cups of chopped taroi (ribbed gourd)
1 Table spoon oil
1/2 Tea spoon haldi
1/2 Tea spoon lal mirch
1Tea spoon dhania powder
Pinch of hing
1 Tea spoon maharashtrian garam masala (optional)
1/2 Tea spoon sugar (optional)
Salt to taste
2 Tea spoons adrak, mirchi, lahsun paste (optional)
1/2 Tea spoon rai
1/2 Spoon jeera
1/2 Inch piece of tej patta
1Table spoon finely chopped hara dhania
1 Table spoon grated coconut

Process

Heat oil in a pan
Add rai, jeera, hing and tej patta
Add taroi, Haldi, mirch,dhania powder,garam masala
Add rice,sugar, salt and adrak mirchi lahsun paste
Mix well
Pour hot water
Cook till the rice is done
Garnish with hara dhania and coconut
Serve with raita or curd

Phodni / Vaghareli Khichadi

Ingredients

1 Cup chawal (rice)
1/2 Cup tur (arhar) dal or moong dal moger
1 Tea spoon haldi
1/2 Tea spoon rai (mustard seeds)
1/2 Tea spoon jeera (cumin seeds)
3 Tea spoon oil/ghee
Pinch of hing
1 cm long piece of dalchini (cinnamon)
4-5 Laung (cloves)
1 Table spoon gud (jaggery)
Salt to taste

Process

Wash rice and dal together, strain and keep aside for 10 mins.
Heat oil / ghee in a cooker.
Add rai, jeera, dalchini and laung.
Add rice+dal, haldi, gud and salt.
Pour hot water and cook.
Serve with dahi (curd).

Beans Pulav

Ingredients

1 Cup basmati rice washed, strained and kept aside for 15-20 mins
3-4 drops lemon juice
5-6 french beans chopped
1 Onion chopped lengthwise
1 Table spoon oil
1/2 Tea spoon jeera (cumin seeds)
7 Kali mirch (black pepper)
4 Laung (cloves)
2 Badi ilaichi (Black cardamom)
1/2 Inch tej patta (bay leaf)
1 cm long dalchini (cinnamon)
5-6 kaju chopped
8-10 kish mish (Raisins)
Salt to taste

Process

Boil rice in a vessel with sufficient quantity of water.
Add 1/2 tea spoon oil and 3/4 lemon drops.
When the rice is just cooked strain the extra water and keep aside.
Heat oil in a pan and add jeera, kali mirch, laung, badi ilaichi,dalchini and tej patta.
Add kaju and kish-mish.
Add onions and fry .
Add beans and salt, cover and cook till the beans are done.
Add the rice and mix well.
Serve with raita .

Gobhi Matar Pulao

Ingredients

1 Cup rice
2-3 Florets of gobhi (cauliflower) chopped
1/2 Cup matar
2 Tea spoons oil
1/2 Tea spoon rai (mustard seeds)
1/2 Tea spoons jeera (cumin seeds)
1/2 Tea spoon sugar
Pinch of hing (asafoetida)
1/2 Tea spoon haldi
1/2 Tea spoon lal mirch
Salt to taste

Process

Wash rice, strain and keep aside for 15-20 mins
Heat oil in a pan and add rai and hing.
Add gobhi, matar and rice,
Sprinkle haldi, mirch, sugar and salt.
Pour hot water.
Cover and cook till the rice is done.
Serve hot with raita, dahi, tomato saar.