Masaledar Basmati - Spiced Basmati Rice

Ingredients	Quantity
Basmati rice	1 7/8 cups
Water	2 pints
Vegetable oil	3 tbsp
Onion – finely chopped	2 ounces
Fresh hot green chilli – finely chopped	½
Garlic – minced	½ tbsp
Garam masala	½ tsp
Salt	1 tsp or to taste
Stock	1 pint

Rinse rice until clean. Drain. Soak the rice in 2 pints water for 30 minutes. Drain in sieve for 20. Put oil in heavy bottomed pan over medium heat. When hot put in onion and stir-fry until onion has slightly browned. Add rice, green chili, garlic, garam masala and salt. Stir gently 3-4 minutes until all grains are coated with oil. Pour in stock and bring to boil. Cover and turn heat to very low and cook 25 minutes.

Masala Corn With Rice

Ingredients	Quantity
Corn cobs	2
Tomato chopped fine	1
Coriander chopped fine	1 tbsp
Tamarind juice	¼ cup
Red chilli	1 tsp
Dhania (coriander seed) powder	½ tsp
Turmeric powder	¼ tsp
Sugar	2 tsp
Salt	to taste
Gram dal	1 tbsp
Cumin and mustard seeds	½ tsp
Oil	1 tbsp
Plain boiled rice	2 cups
Butter	1 tsp

Break the corn cobs into 1 ½ " chunks. Pressure cook till tender. Keep aside. Heat oil in a heavy pan. Add the gram dal and stir. Add the cumin and mustard seeds and wait to splutter. Add the tamarind juice, all dry masalas, sugar and salt. Bring to a boil and simmer for 5 minutes. Add the corn cobs, coriander and stir. Cover and simmer on low till the gravy becomes thick. The masala should coat the corn pieces well.

Dot the hot boiled rice with butter. Serve the masala corn hot with the rice.

Note:     You can use tiny corn pierces or forks or your fingers to hold the corn while eating it. Use corn which is tender and juicy or it will become difficult to eat while hot.

Variation:    If you still find it difficult to eat the cobs, remove the kernels after boiling, and add to gravy. Proceed as above.

Masala Bhath

Ingredients	Quantity
White rice	170gms
Brown rice	170gms
Tomatoes	450gms
Olive oil	1 tbsp
Onion – sliced	1
Green pepper  - sliced	1
Red chilli – chopped	1
Vegetable stock or water	1  ½ cups
Freshly ground black pepepr

Spicy Rice dish from the Western part of India.

Heat oil in a large saucepan, add onion, green pepper and chilli and cook stirring for five minutes or until onion is soft.

Add rice, mix well and cook for three to four minutes longer.

Add tomatoes and stock or water to the pan and bring to a boil.

Reduce heat and simmer for 30 minutes or until the liquid is absorbed and the rice is tender.

Season to taste with black pepper

Masala Bhaat (Spice Rice)

Ingredients	Quantity
Basmati rice (long grained rice)	1 cup
Potato – peeled & diced	1 large
Shelled green peas	1 cup
Onion – peeled & diced	1 onion
Florets of cauliflower	few
Lemon juice	½ cup
Grated coconut	for garnish
Cilantro leaves	For leaves
Spice to grind:
Cinnamon stick 1”	1
Cloves	2 to 3
Pepper corns	2 to 3
Cilantro leaves	1 small bunch
Grated coconut	1 cup
Turmeric powder – optional	1 tsp
Green chilli	1
Ginger 1 ½”	1 piece
Salt	to taste

Wash and drain rice and keep aside for at least thirty minutes. Grind all the spices with a little water to form a paste. Heat oil and when hot, add onions and stir fry till they turn pink. Next add cauliflower florets, potatoes one after the other and stir each vegetable for a minute or so before adding the next. Add the peas. Stir well. Add the ground spices and the washed and drained rice. Stir the entire mixture well for at least 3-5 minutes taking care not to let the rice stick to the bottom. Add two and half cups of water. Add lemon juice. Stir it once more. Cover and cook on a low flame for approx. thirty minutes. Keep checking whether the rice grains are cooked. Remove from heat. Garnish with coconut and cilantro and serve hot with pickles and chilled yoghurt and (if available) crisp fried popadums.