I have been away, enjoying a splendid vacation in Kerala this past week. Truly, Kerala is God’s own country. One of the best parts of the vacation was the sumptuous food.
Appam, Vegetable Stew, Vegetable Kurma, Puttu, Kadala Curry, Olan, Kalan, Pulisserry, Teeyal, Thoran, Sambar, Moru Kuttan, Ada Pradaman, Ada Payasam, Parippu Pradhaman, Ela Ada….. You get the picture!
One thing I missed though was spicy food. I am, after all, an Andhra at heart. So when Bhavna, my sister-in-law, pinged me, I asked her to make her famous spicy Masala Rice or Masale Bhath for me.
This particular dish is one of Bhavna’s specialities and absolutely hits just the right spot when one craves teekha (hot), spicy food. And I came home to a perfect, spicy Masala Rice today.
Masala Rice or Masale Bhath is very easy to make, and is ready in a jiffy. You can also make it with leftover rice. Actually, it sometimes tastes better with leftover rice. 🙂
- Rice – 2 Cups
- Cumin or Jeera – 1 tsp
- Red Chilli Powder – 3/4 tsp
- Garam Masala – 1/2 tsp
- Turmeric – 1/4 tsp
- Oil – 1 tbsp
- Curry Leaves – 6 to 8
- Salt to Taste
- Pressure cook the rice with 3.5 Cups water till done.
- Spread the rice in a plate to cool and dry out.
- In a wok or kadhai, heat the oil.
- Add jeera and let it brown.
- Lower the heat.
- Add curry leaves and stir-fry for 30 seconds.
- Add the red chilli powder, turmeric and garam masala powder to the oil.
- Mix well.
- Add the rice and mix well.
- Add salt and mix well.
- Stir fry for about 5 minutes.
- Serve with cold dahi or yoghurt and papad.
- Masala bhath (Maharashtrian delight) (cuisineindia.wordpress.com)
- Spice up your rice (foodbonkers.com)