Maharashtrian thali lunch - sakhar bhaat, puri bhaji, masale bhaat, khamang kakdi

For rakshabandhan last week, I decided to do a special maharashtrian thali for lunch. Rakshabandhan also coincides with Narali Poornima in Marathi culture. On that day, narali bhaat (coconut rice) is traditionally made. I also planned masale bhaat, puri bhaaji, and the famous khamang kakdi. My mother in law brought over sevai kheer which went really well with the puri bhaaji. I also bought some taak (buttermilk) to go with the masale bhaat. We really love Govardhan brand taak. Even their masala taak is not spicy but spiced in a very balanced manner. Here is the taat (thali) in its full glory. :)

maharashtrian thali

Sakhar bhaat
There are many variations of this rice. My mother used to make sakhar bhaat (translates to sugar rice) with coconut added to it. It is one of the more complex recipes for this rice but is also undoubtedly more delicious.

Sakhar bhaat

Adapted from Sakharbhat Recipe By Tanuja
Serves 12

Ingredients:

2 cups	basmati rice
1.5 cups	sugar
2 tbsp	ghee
1/2 tsp	salt
10	cloves
5	cardamom pods
a pinch of	saffron strands
1/2 tsp	cardamom powder
1 tsp	lemon juice
3 tbsp	broken cashews
3 tbsp	golden raisins

Method

• Heat ghee in a pan and roast cashews and raisins one by one and remove into a bowl.
• Add the whole cardamom pods and cloves into the remaining ghee and fry for about half a minute.
• Add the rice which was washed, soaked for 20 minutes and drained.
• Roast the rice well on low flame till it looks toasty and a little golden.
• Add 4 cups (double) of hot water into the rice along with salt.
• Once the water boils well, lower the flame. Cover and cook for 10 minutes. Rice will cook and absorb all the water.
• Let the rice sit in the covered pot for 15 minutes and then spread it on a plate to cool.
• Add 1/2 cup of grated fresh coconut to the cooled rice and mix it.
• Take a cup of water in a pan and add 1.5 cups of sugar to it to prepare the sugar syrup. The sugar syrup needs to be cooked to a soft ball stage. The easiest way is to check for 235° F–240° F temperature on a candy thermometer. Another method is to drop some syrup into a bowl of water and try to form a ball out of it. If it does form a ball, the syrup is ready. For me, it took 15 minutes after the sugar completely melted.
• Once the proper consistency of syrup is achieved, switch off the flame and add lemon juice, saffron soaked in warm milk, and cardamom powder. Mix it well with the syrup.
• Add the cooled rice and coconut mixture along with fried cashews and raisins. Stir well to coat.
• Heat a heavy tawa well, then lower the flame and place the covered pot of rice on the tawa. Cook for 10-12 minutes till it is steamed well.
• It is ideal to make the rice in the evening and leave it covered overnight in pleasant weather. Otherwise, leave it sitting for atleast 4-5 hours. The sugar syrup will be absorbed well by the rice. The next day, stir well and serve at room temperature or warmed up a little bit.

Notes:

• I have used less sugar which was perfectly sweet for our tastes. You could go up to 2 cups of sugar if you prefer more than a subtle sweet flavor.
• Cloves are a major flavor in this rice so do not skip or reduce the quantity.
• Lemon juice prevents crystallization of sugar in the syrup.

Masale bhaat
There are several variations to masale bhaat recipe too. This is the easiest version which does not compromise on taste.

Masale bhaat

serves 8

Ingredients:

2 cups	basmati rice
1 tbsp	ghee or peanut oil
2	onions
1	potato
1	carrot
1/2 cup	sliced tondli
1/2 cup	chopped coriander
2 tbsp	fresh or dried coconut
3 tsp	goda masala
1 tsp	salt
1/2 tsp	jaggery
Tadka ingredients:
1 tsp	mustard seeds
1/4 tsp	hing
1/2 tsp	turmeric powder

Method

• Heat ghee in a heavy-bottomed pan. Once hot, add the mustard seeds. After they splutter, add hing.
• Add the onions sliced lengthwise. Saute for a few minutes till they turn slightly translucent. Then add turmeric powder.
• Add the potato and carrots cut into sticks. Saute well for a couple of minutes.
• Add the tondli sliced lengthwise. Saute for about a minute.
• Add the washed, soaked (for 20 minutes), and drained rice. Roast it well till it turns a little golden and toasty.
• Add salt, jaggery, goda masala, coconut, and most of the chopped coriander leaves(reserving some for garnishing). Mix well.
• Add 4 cups of hot water and bring it to a rolling boil.
• Reduce the flame to the lowest and then cover and cook for 10-12 minutes till the water is absorbed and the rice is cooked.
• Leave it covered in the pan for 15 minutes and then open the lid. Garnish with reserved chopped coriander leaves.

Notes:

• Tondli is also called tendli, tindora or kundru in other Indian languages. It is always added to traditional masale bhaat.
• Onions and potatoes also add to the taste of the masale bhaat. Other vegetables are optional and can be changed.

Maharashtrian batata bhaji

maharashtrian potato bhaji

Serves 8

Ingredients:

10 regular-sized	boiled potatoes
2 tbsp	oil
1 tsp	mustard seeds
1/4 tsp	hing
1/2 tsp	turmeric powder
1 tbsp	cashew pieces
1	slit green chilli
1 tbsp	soaked chana dal (optional)
2 medium-sized	onions
10	curry leaves
1 tbsp	coriander powder
1 tsp	lemon juice
1/2 tsp	sugar

Method

• Heat oil in a kadhai. Once hot, add the mustard seeds. After they splutter, add drained chana dal, cashews, and hing. Let the cashews and dal brown a little bit.
• Add the curry leaves, green chilli, and chopped onions. Let the onions cook till translucent. Add the turmeric powder.
• Add the chopped boiled potatoes. Saute for a few minutes.
• Add salt, sugar and coriander powder. Mix well.
• Cover and cook for about 5 minutes.
• Add the lemon juice and coriander leaves if desired. Mix well and serve.

Notes:

• I use iron kadhai and virgin peanut oil for this recipe.

You can also check out my Gudi padva thali for a similar thali post.