Ajara Ghansal Rice

Aromatic   |   White   |   High On Nutrition   |   Native, Indigenous, Heirloom   |   No Added Chemicals   |   No Urea   |   No Pesticide   |   Chemical Free Produce   |   Mountain Produce   |   Grown In India   |   Aids in Healing   |   Semi Polished

आजरा घनसाळ तांदूळ / चावल

Ghansal Know as the ‘king of Paddy’. It is highly aromatic, short and elegantly thin grained. The word ‘Ghansal’ originated from ‘Ghan’ means ‘Aroma’ and ‘Flavour’ and ‘Sal’ means ‘Elegantly Bhat’. It does exhibit Healing Properties & Aids to help in curing Many Ailments Especially Gut Flora. It is great rice as First Food for Baby as is considered Saatvic or Pure and is nourishing for the body tissues and is easy to digest. It also has a GI Tag


Weight
₹ 220
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0
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  • Chemical Free
  • Aromatic
  • Nutritionally Rich Nourishes the body tissues
  • Aids in Healing Gut Flora
  • Great Rice to have it with hot curries
  • Short, Non Sticky, Short, Slender Easily digestable
  • Low Glycemic Index, Good For Diabetic
  • Good as First Baby Food
  • Soak rice in water for 15-20 minutes,
  • Then Drain water. This will do away with the extra starch
  • Take a deep thick bottomed pan. Heat 1 tsp oil(Optional).
  • Add rice and saute for 1 minute.
  • Add 2.25 cups hot water.
  • Turn heat to low and cover the pan for 15 minutes.
  • Do not wash the rice too much as it will wash away the Nutrients & These are Chemical Free Rice doesnt need much Wash

Tips: Do not Throw the Soaked Water, You can Make Good Use of It

  • Rice water for skin lightening. Many websites recommend using rice water to lighten the skin or reduce dark patches. ...
  • Rice water for the face. ...
  • Dry skin. ...
  • Damaged hair. ...
  • Digestive upsets. ...
  • Eczema, acne, rashes, and inflammation. ...
  • Eye problems. ...
  • Sun damage protection.

Farmers Biryani 

Masale Bhat recipe | masala bhaat | Maharashtrian Masala Bhaath

Preparation Time 20 Mins
Cooking Time 40 Mins
Total Time 1 Hour
Cuisine Indian - Maharashtrian
Serves 2 to 3
   
INGREDIENTS
For Preparing Masala
  • 1 tsp oil
  • 1 tbsp coriander seeds
  • ½ tsp cumin / jeera
  • ½ tsp sesame seeds / tilwhite / brown
  • 1 star anise
  • ¼ tsp poppy seeds / khasakhas
  • 1 black cardamom
  • ½ inch cinnamon stick
  • 5 cloves
  • 1 tbsp dry coconut / copra
  • ¼ tsp black pepper
   
For Masale Bhat
  • 1 tbsp Ghee / Clarified Butter
  • 1 tsp mustard / rai
  • ½ tsp cumin / jeera
  • 1 bay leaf / tej patta
  • pinch of hing / asafoetida
  • ½ onionfinely chopped
  • 2 green chillislit
  • 1 tsp ginger-garlic paste
  • 1 to matofinely chopped
  • 15 whole cashew / kaju
  • 1 cup mixed vegetablespeas, gobi, carrot, Vaal papdi ( Bean Pod) , Brinjal,
  • 1 potatocubed
  • ½ tsp turmeric / haldi
  • ½ tsp chilli powder
  • 1 cup short grain ricebasmati rice tukda / sona masuri rice, soaked 20 minutes
  •  cups wateradjust accordingly
  • 1 tsp saltor to taste
  • 2 tbsp fresh coconutgrated
  • 2 tbsp coriander leavesfinely chopped
 

Method To Cook Authentic Maharashtrian Masale Bhat

Firstly,

  • Dry roast all the spices with a tsp of oil. Add dry coconut and continue to roast for a minute.
  • You can skip dry roasting the spices if you have goda masala
  • Blend All the Dry Roasted Masala to coarse powder and keep the prepared Masala aside.

Then,

  • In a large kadai heat 1 tbsp ghee and saute 1 tsp mustard, ½ tsp cumin, 1 bay leaf and pinch of hing.
  • Now add ½ onion and saute well.
  • Then add 2 green chilli and 1 tsp ginger-garlic paste. saute well.
  • Furthermore add 1 tomato and saute till they turn soft and mushy.
  • Now add 15 whole cashew and 1 cup mixed vegetables along with potato & Brinjal. saute well.
  • Now add a bit Oil in the center of the Vessel and there add ½ tsp turmeric, ½ tsp chilli powder and 2-3 tsp of prepared masala. or alternatively use goda masala.
  • Saute the spices on low flame for a minute.
  • Add 1 cup Ajara Ghansal Rice from OOOFarms, soaked for 20 minutes.
    saute for a minute. this prevents rice grains from sticking to each other.
  • Add in 2½ cups water and 1 tsp salt.
  • Stir well, cover and simmer for 20 minutes.
  • Simmer till the rice gets cooked well completely and water is absorbed.
    add in 2 tbsp fresh coconut and coriander leaves and also some fried Onions.
  • Now serve masale baath with curd or raita or kokum serbet / Limbu serbet or Sol Kadhi
   
   
 

 

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