स्पेशल भाताचा मसाला करून १० जणांसाठी मसाले भात | Masale Bhat Recipe for 10 people Madhura

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मधुराज रेसिपीचे नवीन पुस्तक खरेदी करण्यासाठी खालील लिंक वर क्लीक करा
१ किलोच्या प्रमाणात सणांचे १०१ मराठी पदार्थ
Amazon link – https://www.amazon.in/dp/B0DCJSQ9QY?ref=myi_title_dp

१० जणांसाठी मसालेभात करण्यासाठी लागणारे साहित्य
• २० ग्रॅम धने
• १० ग्रॅम जिरं
• १२ लवंगा
• १२ काळी मिरी
• १ दालचिनीचा तुकडा
• २ तमालपत्र
• २ चक्रीफूल
• १ १/२” आलं
• १० हिरव्या मिरच्या
• १ किलो आंबेमोहोर तांदूळ
• १०० ग्रॅम तेल
• १० ग्रॅम मोहरी
• ५ ग्रॅम जिरं
• चिमूटभर हिंग
• ३ तमालपत्र
• कढीपत्ता
• ५०० ग्रॅम बारीक चिरलेला कांदा
• २५० ग्रॅम बारीक चिरलेला टोमॅटो
• २ मोठे चमचे लाल तिखट
• १ मोठा चमचा हळद
• १ मोठा चमचा गोडा मसाला
• २५० ग्रॅम सोलून चिरलेले बटाटे
• १५० ग्रॅम फ्लॉवरचे तुरे
• १५० ग्रॅम ताजे मटार
• १५० ग्रॅम चिरलेली तोंडली
• २ १/२ लिटर गरम पाणी
• १५ ग्रॅम मीठ
• १ मोठा चमचा गूळ
• ४ चमचे साजूक तूप
• १५ ग्रॅम काजू

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00:00-Introduction
00:54-Making masala for masalebhat
02:10-Making ginger-green chili thecha
02:30-Washing rice
03:22-Tadka
04:59-Adding dry spices
05:52-Adding veggies
06:32-Adding rice
07:10-Adding hot water
08:12-Steaming masalebhat
08:51-Weighing
08:56-Serving

#masalebhat #madhurasrecipemarathi #masalapulaorecipe #madhurasrecipefoodie

Ingredients:
• 20 gm Coriander seeds
• 10 gm Cumin seeds
• 12 Cloves
• 12 black Peppercorns
• 1 Cinnamon stick
• 2 Bay leaves
• 2 Star anise
• 1 1/2” Ginger
• 10 Green chilies
• 1 kg Ambemohor rice
• 100 gm Oil
• 10 gm Mustard seeds
• 5 gm Cumin seeds
• A pinch of Hing
• 3 Bay leaves
• Curry leaves
• 500 gm finely chopped Onion
• 250 gm finely chopped Tomato
• 2 tbsp Red chili powder
• 1 tbsp Turmeric powder
• 1 tbsp Goda masala
• 250 gm peeled and chopped Potatoes
• 150 gm Cauliflower florets
• 150 gm fresh Peas
• 150 gm chopped Tondli
• 2 1/2 liter hot Water
• 15 gm Salt
• 1 tbsp Jaggery
•4 tsp Ghee
• 50 gm Cashew nuts

Method:
•Heat up a pan on low heat and add coriander seeds, cumin seeds, cloves, black peppercorns,
cinnamon, bay leaves and star anise.
• Mix well and fry on low heat for just about 2-3 minutes.
• You can directly blend all these spices in mixer to make masala.
• When nice aroma begins to release from the spices, turn the gas off and let the mixture cool down
a little.
• Transfer the roasted spices into a blender jar and blend it into powder. Masala for masalebhat is
ready.
• Blend ginger and green chilies into coarse paste. Thecha is ready.
• Wash rice really good 3-4 times and drain all the water from it.
• You can use Surti koalm or Sona masuri or akhha basmati in place of Ambemohor rice.
• Heat up a pot on medium heat and add oil.
• When the oil is hot enough, add mustard seeds and let them pop up.
• Add cumin seeds, hing, bay leaves, curry leaves and onion and fry well util onion gets light golden
color.
• When onion begins to turn light golden, add tomato and thecha and fry everything well together for
about 5 minutes.
• Add freshly prepared masala, red chili powder, turmeric powder and goda masala and fry well for
about 2-3 minutes.
• You can use kala masala or garam masala in place of goda masala.
• Add potato, cauliflower, fresh peas and tondli and fry together for about 5 minutes.
• Add washed rice and fry it well together for about 7-8 minutes
• Add hot water, salt, jaggery, cashew nuts and ghee and mix everything well together. Turn the heat
to low and cover the pot with a lid.
• Steam the rice on low heat for 15-20 minutes.
• Turn the gas off and let the rice be as it is for 10 minutes more. Masalebhat is ready.
• It weighs more than 4 kg.
• If you are going to serve only masalebhat then it is sufficient for aboutb10-12 people or if you are
going to serve it as rice dish along with main course then it will be sufficient for 10-15 people.

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