Betel Leaf And Corn Masala Bhaat ... A unique flavoured pulav With lots of Garlic And Spices .... Served with Simple Onion Raita And Fresh Chilled Orange Juice ... Yummy ....
Kaike paan Banaras-wala .... Khula jaye band akal ka tala .........Yet another dish adding Betel Leaves ........ After juice now, i have made some Spicy Masala Bhaat adding these lovely heart shaped leaves.... Once again I would like to voice out here that these are specially for those who love it's flavour .... as some are very skeptical of having betel leaves. I would like to mention here that I am one of those who never liked nor ate betel leaf to date. Even now, I have not much of liking for the leaf as it is or as a beeda. But I am the type of person who would like to try out new dishes in my kitchen. Of course I was 100% sure any experiments with betel leaf would not go wasted as my hubby loves these leaves very much. So I was rest assured that he would relish the dishes very much. But then I never dreamt rice could taste so good with paan flavour ...... It has an awesome Biryani type flavour .... On the whole a very Yummy dish. ........ Tastes great with simple Onion Raita ....My liking for the leaf in cooking form has grown as when we cook the same it only imparts a very mild flavour. The aroma fills the house with a pleasant smell too.
Ingredients :
Jeera / Basmati rice – 3 cups
Cinnamon stics – 3-4 pieces of 1” length.
Jeera – 1 tsp
Shahajeera – ½ tsp
Jaivitri – ¼ tsp
Bay leaf – 1-2
Curry leaves – 10-12
Betel Leaves- 10-12
Garlic cloves – ½ cup
Spring garlic – ½ cup
Coriander leaves – ½ cup finely chopped
Corn Kernels – 2 heaped cups.
Tamarind – small marble sized
Salt to taste
Ghee – 1 cup
Dry Masala to be ground to powder :
Black sesame seeds (til) - 3 teaspoon
Mustard seeds (rai) – 1teaspoon
Black crushed pepper powder - 3 teaspoon
Dry ginger powder - 2 teaspoon
Red chilly powder 3 teaspoon
Turmeric powder 1 teaspoon
Fennel seed powder 1 teaspoon
Wash and soak 2 cups of jeera rice / basmati rice in plenty of water for 30 minutes. Remove, wash again and put it in a colander for all the excess water to get drained off.
Soak the tamarind in 1/4 cup of warm water and make it into a pate.
The betel leaves should be tender one's. Finely chopped after removing the stalk and keep them ready.
Chop the garlic clove into small pieces and keep aside.
Chop the spring garlic finely and keep aside.
Chop Coriander leaves and keep aside
For preparing the dry masala : Dry roast all the ingredients for about 5 minutes and allow to cool. I just microwaved them for 2 minutes and cooled them. Grind all to a fine powder in a mixer grinder without adding any water and keep this ready aside.
For preparing the Masala Bhat : Keep 6 cups of water for boiling. When the water comes to boil, lower the heat and add in the corns and allow to simmer.
Meanwhile heat the ghee in a large thick bottomed kadai, when the ghee melts and is hot lower the heat and add in the chopped garlic and fry for 4-5 minutes, now add in the jeera, shahajeera, cinnamon, jaivitri, bay leaves, curry leaves, chopped spring garlic and fry for another 5-7 minutes. Now add in the drained rice and mix well and continue to fry for 2-3 minutes.
Add the hot water along with the corn to the rice. Add salt to taste and mix well. Bring to a boil and let cook for 4-5 minutes. Now lower the heat to minimum, cover with a tight lid and allow the rice to cook till 75%. Once the rice is cooked to 75% and there is still some water left in the kadai add in the, tamarind paste, chopped betel leaves and coriander leaves. Mix well cover and further cook for another few minutes. Now add in the spiced masala bhaat powder and mix well. You should mix it really well so that there are no lumps of the powder whatsoever in the rice. Cover again with the lid. Keep some water on a vessel on top of the lid if necessary and cook on low heat till done.
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** My Note:
** The corn should not be overcooked, so once the water comes to boil start with the rice proceedure and then add in corn to the hot water. By the time the rice is mixed and you have to add in the water the corn will have just cooked.
** The masala bhaat powder is added towards the end so that the rice does not get burnt at the bottom. But mixing well of the rice and masala is a must for the flavours and taste to get incorporated well.
** You can make the masala bhaat less or more spicier by adding or deducting the chilly powder quantity.
** You can also add less or more of garlic depending on individual taste. I added more of garlic as we like it that way in our home.
** You can add less of betel leaves if you find the flavour too strong. However, I find this proportion to be right. I have to mention here that this masala bhaat is for those who like the flavour of betel leaves. But do give a try.
** Use freshly ground spices for the masala bhaat. However, if in hurry or if there is party and too much of work, you can always prepare the masal a day ahead. The flavour does not vary. I prepare them 2 days prior to avoid hazzels during the event day.
** Finally use tender betel leaves available with bania. Just tell him you need tender ones and not the matured one’s.
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** For the Sliced Onion Raita Recipe, Please follow the link given below ......
** For the Orange Juice Recipe, Please follow the link given below ........
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