Tuesday, August 18, 2009


Rice is always preferred in our home. I hate making chapattis in the early cold and dark winter mornings. V’s Tiffin carries a variety of Rice. Most of my rice recipes are quick and easy to make. “Gole Bhat” is something I make on Sundays as it is best served piping hot with masala taak and crispy garlic phodni.
I ate this first at my friend Shilpa’s place. I learnt this recipe from her and it has been a part of my cooking since then.
I used
Besan / chickpea flour: 1 cup lightly toasted without oil
Peanut powder: 2 tbsps
Seasame powder: 2 tbsps (lightly roast the seasame before powdering it)
Cumin coriander powder:1 tsp
Turmeric powder: ¼ tsp
Red chilli powder: ¼ tsp
Finely chopped coriander
Oil:3-4 tbsps
Mix the above the ingredients with oil and add some water as per requirement. Make balls and steam them in idli /modak patra for 20 minutes or microwave for 2-3 minutes on a greased plate.

Rice : 2 cups I use Basmati Rice( soaked in water and left to dry for ½ hr on the sieve)
Mustard seeds: 1tsp
Cumin seeds: 1 tsp
Asoefetida: ¼ tsp
Turmeric powder: ¼ tsp
Red chilli powder: ¼ tsp
Goda Masala/ Garam Masala: 1 tsp (optional)
Salt to taste
Oil for seasoning
Add mustard and cumin seeds, asofoetida, turmeric, chilli powder in oil and Rice. Toss the rice over the oil and add double the quantity of water and cook the rice. When the rice is almost done add the Goda masala and salt. When the rice is almost done add the balls and steam for a few minutes.
Garnish with coriander

Phodni: When serving heat half a cup of oil and add finely chopped garlic, when the garlic becomes brown add mustard, cumin, asofoetida, turmeric and red chilli powder.
How to serve?
The rice when served in a plate the balls should be crushed and mixed with the rice and then the hot phodni (1-2 tsps) should be poured over it and then eaten.
Gole Bhat is served best with Masala Taak.
Masala Taak:
Dilute Curd and whisk with hand blender. Make a paste of green chilies, ginger and cumin seeds and add to the curd. Add black pepper, black salt and salt and finely chopped coriander and serve chilled.

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