Masale Bhaat from Sujatha’s kitchen


Sujatha’s Kitchen

What a treat to learn something new? I had a fabulous time at Sujatha’s kitchen. She was the perfect hostess and had prepared all of her cooking ingredients beforehand: every vegetable was chopped, the spices deftly measured, the rice and daal washed, soaked and ready to be cooked. She subsequently demonstrated the cooking process of Masale bhaat and aamti, I furiously took notes, while the heavenly aroma of all the spices filled the air. By the time the food was ready, I had learned about Kokum, Hing, frying slices of dry coconut and Goda Masala.

Sujatha wiped a steel plate and dished out the rice, put a dollop ghee with a sprinkle of grated coconut, in the traditional way ( keep putting some more even after the guest protests). It brought back nostalgic memories of eating at my friends’ houses, some 25+ years ago. Different houses, different traditions, different spice blends, different styles of cooking but the serving was always the same, lots of rice with lots of love on a steel plate with a sprinkle of melted ghee on the top. Sometimes it was the mother of a friend, sometimes it was the grandmother but it was always so delicious and I loved it. To think of it, it was always a last minute decision to land up at a friend’s house. No matter what the time of the day, I would always be greeted with a big smile and a thaali ofwarm food…

The masale bhaat was very delicious and so was aamti in the bowl….


Here is Sujata’s recipe for masala bhaat ( rice dish) that I made at home


2 cups of rice ( washed and soaked in water for 30 minutes)
1/4 C chopped onions
1/2 C chopped cauliflower
1/2C chopped beans
1/4 C peas
1/2 t black mustard seeds
1/2 t cumin seeds
1/8 t Hing
3-4 curry leaves ( kariya pata)
1/2 t turmeric powder
1 t Goda masala
2 T roasted coconut powder

2 T peanut oil

  1. Heat the oil in  a 4 quart stock pot for a couple minutes on medium heat
  2. Put the mustard seeds and after a minute the cumin seeds
  3. Add the curry leaves
  4. Add the Hing ( it is smelly but adds a lot of flavor), sauté for a minute
  5. Add the chopped onions, sauté for about 3 -4  minutes
  6. Add the peas, sauté for about 1 -2 minutes
  7. Add the beans, sauté for 1 -2 minutes
  8. Add the cauliflower, sauté for 1 -2 minutes
  9. Add turmeric, blend well
  10. Strain the rice, add it and sauté for 3 -4 minutes
  11. Finally add Goda Masala and roasted coconut
  12. Add 31/2 cups of water, let it come to boil
  13. Cover the pot, lower the heat and cook for another 12 minutes , until all the water is absorbed.
  14. Enjoy!!!! with a dollop of melted ghee or butter and a tablespoon of shredded coconut…

Next Stop….. Aamti in the bowl…………..

A touch of Goda Masala

My Vegetable Makhani – (beans, carrots and cauliflower simmered in cashew milk ,tomatoes and a blend of spices) was rather bland. And I was going to be serving it to 40 people at a formal dinner. I tried adding extra coriander, coconut and cumin, but to no avail, something was still missing.

So, I added a touch of Goda Masala and lo-behold the dish magically transformed into a tasty dish with oodles of flavor. I finally ran out of my little stock of Goda Masala, so I made my own following Sujatha’s recipe..

Recipe ~

2 1/2 C Coriander seeds
1 C   Cumin
1 C  dry red chillies
1/2 C shredded coconut
1/4 C Sesame
2 -3 Bay leaves
1 t Black Pepper
1 t Black Cardamom
1 t Cinnamom sticks
1 t Black cumin
1 t Hing
I t Poppy seeds ( brown)
1 t Fenugreek seeds
1 t Mustard seeds ( black)
1 t Cloves

Roasted spice blend
Crush them in a dry grinder

Dry roast all the spices separately for 1 – 3 minutes

Blend them together and let cool

Crush them in a coffee grinder




I plan on using this Goda Masala in the chicken dish and the rice dish that I will be making for the dinner at the Creperie on the 12th of September.

My next post will be about –  Sujatha’s kitchen &  her delicious Masale  Bhaat ( rice dish) and Aamti ( daal).