Check out my recipe of Spicy Potato Rice which is delicious with a mildly sweet Pineapple Raita.
It’s very often that my palate longs for something spicy..and I also want that it should be very simple to make. I find Masala Aloo Bhaath to be one of my solutions for my spicy cravings:)
Masala Aloo Bhaath is a Maharashtrian Spicy Rice recipe . Bhaath meaning Rice in Marathi.
I have shared my recipe which I had made one evening for dinner. It is very simple. The only thing that is needed to get right is the mix of masalas as per your palate.
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| Sauteing the pineapple |
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| Pineapple Raita |
Recipe
Ingredients Used?
[This meal was prepared for 2 people]
3/4th cup rice
3 small potataoes peeled and cut in two(keep them in a bowl of water)
1 carrot peeled and cut in big pieces
1 big onion very finely chopped
1 and 1/2 tbsp coriander powder
1 tsp Garam masala powder
1/2 tsp cumin powder
1 tbsp ginger garlic paste
1/4 tsp turmeric powder
1/4 tsp mustard seeds
red chilli powder 1/2 tbsp OR as per taste
Salt
Oil
For Pineapple Raita-
A pinch of asafoetida powder
Chopped Pineapple
mustard seeds
Yoghurt
How I Prepared It?
Heat oil. Add some mustard seeds and after it’s crackled add onions. Sprinkle some salt to it and, saute it till they have been caramelised equally.Minimize the heat, add turmeric powder and ginger garlic paste. Saute it. Add cumin powder and coriander powder saute all well till you get a mild flavour of the masalas. This means they are roasting well. If you get a strong flavour, it means that it’s getting burnt….Don’t worry add some water:) But try not to roast the masalas upto this point.
Add the red chilli powder and immediately add the potatoes – removing them from water. By doing this the red chilli powder will not get burnt. Add carrots and garam masala powder. Saute it and cover and cook this for 1 -2 min. Add rice and the required quantity of water. Do, heat the water or bring it to boiling point before adding it to the rice. This will avoid the rice from getting mushy. My measure of rice and water is – “for 1 part of rice, 2 parts of water”. I maintained this measure here. Cover and cook it on a very low heat till the rice has been cooked. The potatoes will also get cooked alongwith the rice. For me it took around 15mins to cook.
The Masala Aloo Bhaath is ready to eat.
For Pineapple Raita-
Take yoghurt in a pot. Season it with salt and sugar and set aside .
Chop some pineapple slices into small cubes.Heat oil in a pan and add around a tbsp of the mustard seeds. Allow it to crackle. Do cover the pan when you crackle the mustard seeds else you would end up having half of them outside the pan ;). Add the asafoetida, add chopped pineapple pieces to it. Season it with salt.If the Pineapple is sour add some sugar.Cover and let it cook on a low flame for 1-2mins. Turn off the heat. After the pineapple has come to room temperature, mix it with the yoghurt. Do not mix the yoghurt when the pineapple is hot, this will curdle the yoghurt.
We are ready with the Pineapple Raita as well 🙂
Enjoy the spicy Rice with mildly sweetened Raita…
