Masala Bhaat 
This Maharashtrian recipe of rice, tendli and peas, simmered with spices makes a great meal by itself.
 
Cooking Time : 15 min.
Preparation Time : 15 min.

Serves 4.

  
 
For the spice powder
2 cloves 
12 mm. (1/2") piece cinnamon 
1 teaspoon coriander (dhania) seeds 
1 teaspoon cumin seeds (jeera) 
1/2 cup grated dry coconut (kopra) 
2 tablespoons sesame (til) seeds 
Ingredients
1 cup long grained rice 
1 cup tendli, slice horizontally 
1/2 cup green peas 
1/2 teaspoon mustard seeds (rai) 
1/2 teaspoon cumin seeds (jeera) 
3 green cardamoms 
12 mm. (1/2") piece cinnamon 
5 cloves 
1/4 teaspoon fenugreek (methi) seeds 
2 green chillies 
5 curry leaves 
1/4 teaspoon asafoetida (hing) 
1/2 teaspoon turmeric powder (haldi) 
1/2 cup grated fresh coconut 
1/4 cup chopped coriander 
8 to 10 nos. cashewnuts, fried 
1 tablespoon ghee 
salt to taste 
 
  
  For the spice powder  
1. Combine all the ingredients in a glass plate and microwave on HIGh for 2 minutes.  
2. Grind to a fine powder in a food processor. Keep aside. 
  How to proceed  
1. Clean and wash the rice. Soak in warm water for about 10 minutes. Drain and keep aside. 
2. Combine the mustard seeds, cumin seeds, cardamoms, cinnamon, cloves, fenugreek seeds, green chillies, curry leaves, asafoetida and ghee in a glass bowl and microwave on HIGH for 1 minute. 
3. Add the rice, tendli, peas, turmeric powder, spice powder and salt and mix well. Microwave on HIGH for 2 minutes. 
4. Add 2 1/2 cups of water to the rice mixture, mix well and microwave on HIGH for 10 minutes, stirring onece in between after 5 minutes. 
5. Add the coconut, coriander and cahewnuts and mix well. 
6. Serve hot.