Aloo Bhaat (Spicy Potato Rice)
Life has been very hectic here for the last month and I think will continue to be hectic till March end (that’s the financial year end here). That’s the reason I was forced to stay away from blogging.
Oh yes..Wish you all a belated Gudi Padwa/Ugadi.
A special recipe to kick start the new year (Gudi Padwa/Ugadi is the New Year for many people in Maharashtra /Karnataka /AndhraPradesh etc.) – Aloo Bhaat.
Aloo Bhaat with Tomato Papad
This is my Mother-in-laws recipe which we tried for Ugadi.The Pudina (mint) lends a fresh minty flavour to this spicy rice- a welcome for the summer which is already here!
For Aloo Bhaat you need:
For the Tadka Seasoning:
- Wash the rice and soak in water for 30 minutes. Drain the water after 30 minutes and then cook in 3 cups of boiling salted water till done.Add a dash of oil if required so that the grains are well separated. Remove the rice in a plate and cool.
- Grind the Pudina (mint) leaves, coriander leaves and chillies together to a fine paste. (Don’t add water).Add little lime juice and salt so that the paste doesn’t turn black in colour. Keep aside.
- In a Kadai/Wok heat oil. Add the cumene seeds, then the cinnamon pieces. Add the Pudina paste and the potatoes. Cook for a few minutes. Adjust the salt for the potatoes.(Rice already contains salt so be careful) .Add the rice and mix nicely. Cook covered for 2-3 minutes. Serve hot.