Simple Superfood for Summer : Mau Bhaat

 𝑶𝒖𝒓 𝒂𝒏𝒄𝒆𝒔𝒕𝒐𝒓𝒔 𝒉𝒂𝒅 𝒎𝒂𝒔𝒕𝒆𝒓𝒆𝒅 𝒕𝒉𝒆 𝒂𝒓𝒕 𝒐𝒇 𝒊𝒏𝒄𝒖𝒍𝒄𝒂𝒕𝒊𝒏𝒈 𝒉𝒆𝒂𝒍𝒕𝒉𝒄𝒂𝒓𝒆 𝒎𝒆𝒕𝒉𝒐𝒅𝒔 𝒊𝒏 𝒅𝒂𝒊𝒍𝒚 𝒓𝒐𝒖𝒕𝒊𝒏𝒆𝒔…..

Although Western world says “Breakfast like a King”, we can’t afford it in Southern and Central India especially in summer, as digestion becomes very slow.

Also during this period, you need to ensure you get enough energy, nutrition and still be able to Stay Light & Not Increase the Acidity.

Here comes the simplest healthiest staple meal from Konkan which fulfils all above Criteria’s.

“𝐌𝐚𝐮 𝐁𝐡𝐚𝐭” 𝐀 𝐏𝐞𝐫𝐟𝐞𝐜𝐭 𝐒𝐮𝐦𝐦𝐞𝐫 𝐁𝐫𝐞𝐚𝐤𝐟𝐚𝐬𝐭  (𝐀𝐥𝐬𝐨 𝐊𝐧𝐨𝐰𝐧 𝐚𝐬 𝐁𝐮𝐤𝐧𝐮/ 𝐌𝐞𝐧𝐭𝐡𝐢𝐭𝐭𝐮/ 𝐏𝐚𝐫𝐮𝐩𝐮 𝐏𝐨𝐥𝐝𝐢 𝐚𝐜𝐫𝐨𝐬𝐬 𝐈𝐧𝐝𝐢𝐚)

𝐴 𝑅𝑒𝑐𝑖𝑝𝑒 𝑤𝑖𝑡ℎ 𝑐𝑜𝑚𝑝𝑙𝑒𝑡𝑒 𝑎𝑚𝑖𝑛𝑜 𝑎𝑐𝑖𝑑 𝑝𝑟𝑜𝑓𝑖𝑙𝑒. Mau Bhat is a semi solid rice boiled using plenty of water for lot of time, preferably in earthen pot to make it alkaline in nature. 

After boiling for lot of time rice becomes very light to digest.

Adding Ajwain to it makes it even more easier to digest & adds a nice aroma and taste to it.

Once the rice is ready two things are added to it.

First is Pure Desi 𝐀𝟐 𝐆𝐢𝐫 𝐂𝐨𝐰 𝐆𝐡𝐞𝐞, made with Traditional Bilona Churning method makes it even healthier with all the Ghee goodness.

𝐺ℎ𝑒𝑒 𝑤𝑖𝑡ℎ 𝑖𝑡𝑠 𝑃𝑖𝑡𝑡𝑎-𝑆ℎ𝑎𝑚𝑎𝑘 𝑝𝑟𝑜𝑝𝑒𝑟𝑡𝑦 𝑡𝑎𝑘𝑒𝑠 𝑐𝑎𝑟𝑒 𝑜𝑓 𝑡ℎ𝑒 𝑖𝑛𝑐𝑟𝑒𝑎𝑠𝑒 𝑖𝑛 𝐴𝑐𝑖𝑑𝑖𝑡𝑦 𝑑𝑢𝑟𝑖𝑛𝑔 𝑆𝑢𝑚𝑚𝑒𝑟.

Second is magic blend called 𝐌𝐞𝐭𝐤𝐮𝐭. 

Metkut is a mixture of Chana daal, Mung daal, Urad daal, Wheat, Rice, Asafetida, Cumin seeds, Ginger powder, Turmeric, Cloves, Red chilli, Mustard seeds, Salt etc. roasted and grinded to make it into coarse powder.

𝑅𝑖𝑐𝑒 𝑎𝑙𝑜𝑛𝑒 𝑡𝑒𝑛𝑑𝑠 𝑡𝑜 𝑖𝑛𝑐𝑟𝑒𝑎𝑠𝑒 𝐾𝑎𝑓𝑎 𝐷𝑜𝑠ℎ𝑎 𝑏𝑢𝑡 𝑎𝑑𝑑𝑖𝑛𝑔 𝑡ℎ𝑖𝑠 𝑠𝑝𝑖𝑐𝑒 𝑚𝑖𝑥 𝑏𝑎𝑙𝑎𝑛𝑐𝑒𝑠 𝑖𝑡 𝑝𝑒𝑟𝑓𝑒𝑐𝑡𝑙𝑦.

As an Accompaniment you can have Vitamin C rich Lime Pickle to add the perfect sweet tangy flavour.

The above recipe is made with red rice but it can also be made with white rice. Here is a video.