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.

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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

Palak ki Patalbhaji

Ingredients

250gm Palak (spinach) chopped
1/4 cup besan (bengal gram flour)
1 1/2 cup dahi (curd)
2 Table spoons groundnuts
2 Table spoons oil
1/2 Tea spoon hing (asafoetida)
1 Tea spoon rai (mustard seeds)
1 Tea spoon lal mirch
Salt to taste

Process

Pressure cook palak along with little water and groundnuts.
Remove the extra water in a bowl.
Add besan to the palak and mix very well.
Add dahi, mirch, salt and the water of boiled palak.
Boil it till the besan is cooked.
Can add a little hot water if required.
Heat oil for tempering and add rai and hing.
Pour it on the patalbhaji.
Boil it for a min and remove it from flame .
Serve with rice, bajre ki roti or ghadi chi poli.

Besan

Ingredients

1 Cup besan (bengal gram flour)
2-3  Table spoon oil
1 Tea spoon rai (mustard seeds)
1/2 Tea spoon hing (compounded asafoetida)
1 Tea spoon lal mirch (as per taste)
1 Tea spoon haldi
2 Tomatoes (chopped)
2 Hari mirch (green chillies) chopped
2 Table spoon finely chopped hara dhania (coriander leaves)
Salt to taste

Process

In a bowl mix besan, lal mirch,tomato, hari mirch, haldi and salt.
Pour water and make batter (similar to that of bhajia).
Heat oil in a pan.
Add rai and hing.
Pour the batter slowly, continuously stir it.
Add water as per the required consistency.
Keep on low flame till the besan is cooked.
Garnish with hara dhania.
Serve with rice, phulka, gakar, bajre ki bhakri.

P.S. – Onion, lahsun can also be added as per taste.

Rajma

Ingredients

1 Cup rajma, soaked in water for 8-10 hours (kidney beans)
2 Onions
2-3 Tomatoes
1/2 Inch piece adrak (ginger)
2 cloves lahsun (garlic)
1 tea spoon dhania powder
1/2 tea spoon garam masala
1/2 tea spoon lal mirch
1/2 tea spoon haldi
2 Table spoon oil
1/2 inch piece tej patta (bay leaf)
1 table spoon finely chopped hara dhania (coriander leaves)
Salt to taste

 Process

Pressure cook rajma along with little salt . It should be cooked well.
In a mixer jar grind onions, tomatoes, lahsun, adrak, dhania powder and  lal mirch all together.
Heat oil in a pan, add tej patta and the ground masala.
Fry till it leaves the oil.
Pour the boiled rajma, mix well.
Add salt and hot water if required .
Boil for 2-3 mins, add garam masala, remove from flame.
Garnish with hara dhania and serve with rice, roti.