*Goley Bhat and Kadhi

This is my first entry for RCI-June Maharastrian Cuisine kindly hosted by Nupur. (One Hot Stove)
This event was initially started by Lakshmi. (Veggie Cuisine).

Gole Bhat and Kadhi also means Gatte Rice with Kadhi (besan dumplings with rice and kadhi)

This rice preparation is a speciality from Nagpur region (Vidarbha).

This region being away from the coastal area, and to the interior and north of Maharashtra has its own distinctive cuisine known as Varadhi cuisine.

Distinguishing feature of Varadhi cuisine is the use of dry coconut , peanuts , tamarind , jaggery in dals and curries. Also the use of besan ( bengal gram flour) is prominent.

Another feature of this cuisine is the use of raw peanut oil or tadka/ phodni made from peanut oil.

The tadka/tempering consists of heating some peanut oil, adding whole red chillis , some garlic cloves, rai (mustard seeds) and hing.

This hot tadka/phodni is poured liberally over the finished dish as a final garnish on dals , rice , green leafy vegetables (patal bhaji) etc

Like Goley bhat there are two more types of rice preparations eaten Vada bhat ,and Bhajji bhat.

In vada bhat lentil vadas are crushed and mixed with plain rice and in Bhajji bhat besan bhajjias are crushed and mixed with plain rice.

All these rice dishes are incomplete without the final sizzling phodni mentioned above.

INGREDIENTS FOR GOLEY BHAT-

1 cup basmati rice

3/4 cup besan (bengal gram flour)

salt to taste

1/2 tsp red chill powder

3/4 tsp coriander seed powder , 1/2 tsp jeera powder

a pinch of ajwain

3-4 Tbsp oil

1/2 tsp hing and 1/2 tsp haldi

lime juice-1tsp

fresh coriander leaves

For tadka -

6-7 Tbsp oil for phodni /tadka to be poured finally on the top of cooked rice .

1/2 tsp mustard seeds, 1/4 tsp hing

2-3 whole dry red chillis

5=6 cloves garlic peeled

METHOD_

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Wash and soak the rice for half an hour.

Heat 3 Tbsp oil add pinch hing and 1/4 tsp haldi . Add the besan and roast it slightly.

Remove from fire add the red chilli powder, coriander and jeera powder, salt to taste, fresh coriander leaves and pinch of ajwain .

Sprinkle some water and lightly bind the besan. Make small dumplings from the besan and keep aside.

RICE-

Heat 1Tbsp oil add 1/4 tsp hing and 1/4 tsp haldi . Add the drained rice and roast for few minutes. Add 2 and 1/4 cup of hot water over the rice.Add lime juice and salt to taste.

When the rice is half cooked, put the gatte/goley in the rice and cover with a lid.

TO PREPARE THE PHODNI /TADKA-

Prepare the phodni at the time of serving.

Heat the oil, add rai ( mustard seeds).

When the rai splutters add the hing, garlic cloves, and whole red chillis.

Let the garlic turn light golden . Remove from fire and immediately pour on the crushed gatte and rice.

KADHI-

INGREDIENTS-

2 cups curds

2 tsp besan ( bengal gram flour )

2 tsp Sugar ( or according to taste) and salt to taste

1/2 ” crushed ginger

Fresh coriander leaves for Garnish.

FOR THE TADKA-

1 tsp ghee

1/4 tsp methi seeds

!/2 tsp jeera

small piece 1/2” cinnamon

Few curry leaves 2 green chilli slit

A pinch haldi/turmeric powder (optional)

METHOD-

Add 1 Tbsp of water to the besan to make a smooth paste.

Add this paste to the curd, and beat well.

Add approximately 2 cups of water to the curd mixture and mix well.

Add crushed ginger.

Make the tadka by heating ghee, add jeera.

When the jeera changes colour add the hing , curry leaves,green chillis and lastly cinnamon.

Also you can add a pinch haldi (optional) .

Pour this tadka over the Kadhi.

Boil the Kadhi stirring all the while. Then add sugar and salt to taste.

Serve hot garnished with fresh coriander leaves.

HOW TO SERVE GOLEY BHAT-

Take some rice along with gatte/goley. break the goley. Pour sizzling Tadka over the rice and goley . Now eat it with hot Kadhi.

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