Sunday, 7 February 2016

TANDULACHI UKAD / STEAM COOKED RICE FLOUR IN BUTTERMILK

Tandulachi Ukad is a typically common breakfast made in many Brahmin Maharashtrian homes. It is quick and easy to make any best had piping hot.

It is made by cooking the rice flour in buttermilk to a creamy porridge like consistency. The tang from the sour buttermilk renders it a nice kick in flovour.


TANDULACHI UKAD / STEAMED RICE FLOUR IN BUTTERMILK

INGREDIENTS

Tandulache peeth / Rice flour
½ cup
Thin sour butter milk
2 cups
Oil
2 tbsp
Rai
¼ tsp
Heeng
¼ tsp
Haldi
¼ tsp
Curry leaves
3 – 4 nos
Green chillies cut in 2 – 3 pieces
2 no
Coriander leaves chopped
2 tbsp
Scraped fresh coconut
2 tbsp
Salt
T.T.
Sugar
A pinch

METHOD:


1.       Heat oil, add in rai seeds, when they crackle add in heeng, haldi, curry leaves and green chillies.


2.       Stir for a few seconds and add in the butter milk.

3.       Keep on stirring the buttermilk or it will split.


4.       Add into it salt, sugar and coriander leaves.



5.       When the buttermilk comes just to a boil, add in the rice flour and vigorously mix it breaking the lumps simultaneously.


6.       The mix should be lump free and porridge like consistency.


7.       Cover and give 2 steams on a slow flame.


8.       Serve immediately garnished with scraped coconut and coriander leaves.




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Saturday, 6 February 2016

AMIRI KHAMAN / SEV KHAMANI


Amiri Khaman or Sev Khamani is a Gujrati preparation made from the leftover dhoklas. It is unbelievable how recycled leftovers can be so yummy.

You can have it for breakfast or as a tea time snack.

For making Sev Khamani, Khaman Dhokla is used, I have used ready made Dhokla's though ...

 link for it given below

http://paripoornapaksiddhi.blogspot.in/2014/12/zatpat-dhokla.html

Other Dhokla recipes –





AMIRI KHAMAN / SEV KHAMANI

INGREDIENTS

Dhokla 
7 – 8 pieces
Oil
1 tbsp
Rai / mustard seeds
¼ tsp
Heeng / asafetida
¼ tsp
Curry leaves
3 – 4 nos
Green chillies
2 nos
Garlic cloves
2 – 3 nos
Scraped fresh coconut
Approx. 1 tbsp or As req. for garnish
Coriander leaves chopped
Approx. 2 tbsp or As req. for garnish
Pomegranate pearls
Approx. 2 tbsp or As req. for garnish.
Sev
Approx. 2 tbsp or As req. for garnish

METHOD:



1.       Crumble the dhoklas in a plate.

2.       Sprinkle chop green chillies on top. If you don’t like spice then omit the chillies all together.


3.       Heat oil, add in rai, when it crackles add in heeng, curry leaves and garlic.



4.       When the garlic turns a light brown pour it over the crumbled dhoklas.


5.       Mix toss it all together.

6.       The dhoklas as it is have a slight sweet tinge. If you like then you can add a pinch of sugar in the tadka.


7.       Transfer the contents to a serving plate.



8.       Sprinkle on top with scraped fresh coconut, coriander leaves and pomegranate pearls.


9.       Just before serving sprinkle fine sev on top.



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Thursday, 4 February 2016

PANCHAMEL DAL BATI CHURMA

Dal Bati and Churma is an extremely popular Rajasthani delicacy. If you visit any Rajasthani home they are bound to feed it to you. 

It is a combination of 3 components. Panchamel dal made from a mixture of 5 different lentils / pulses, Bati made from wheat flour and Churma, a sweeter version made from the batis which is made with the crushed bati's mixed along with jaggery served as a dessert. 

Rajasthan has extreme temperatures of heat and cold, probably thats why they use a lot of ghee / clarified butter in their diet to endure and battle the climate extremes. But that's my guess anyway.

As a  kid my friend Shweta's grandmother used to stay on the same floor of my building. When ever she would come visiting her granny, there were many occasions when we used to lunch together at her place. So delicacies like dal bati churma, gatte ki sabzi  are etched deep in memory associated with those fun times spend together. 

So here is Dal Bati Churma .. close to my heart, my childhood favourite.... Gatte ki Sabzi will follow soon ... 



PANCHAMEL DAL BATI CHURMA

INGREDIENTS

PANCHAMEL DAL

Chana dal / split Bengal gram
¼ cup
Moong dal with skin / split green cgam
¼ cup
Whole Moong beans / whole green gram
¼ cup
Tur dal / split pigeon pea
¼ cup
Urad dal / split black gram
2 tbsp
Jeera / cumin seeds
1 tsp
Green chillies slit
2 – 3 nos
Bay leaf
2 nos
Lavang / Cloves
2 – 3 nos
Tomato chopped
1 no large
Ghee / clarified butter
2 – 3 tbsp
Haldi  / turmeric pdr
½ tsp
Heeng / asafetida
½ tsp
Red chilli pdr
1 tsp
Dhania pdr / coriander pdr
1 tsp
Garam masala pdr
½ tsp
Amchoor pdr / dry mango pdr
½ - ¾ tsp
Salt
T.T.
Coriander leaves
For garnish
BATI

Wheat flour
1 cup
Rawa / semolina
¼ cup
Besan / chickpea flour
2 tbsp
Salt
T.T.
Ghee / clarified butter
3 – 4 tbsp
CHURMA / CHOORMA

Prepared bati’s
4 - 5 nos
Grated jaggery or powdered sugar
2 – 3 tbsp

METHOD:

PANCHAMEL DAL



1.       Mix all the dals together. Wash them well and soak them in water for 2 – 3 hours.

2.       Now drain out the water and add fresh water. Pressure cook the dals till tender. Mash a little.



3.       Heat ghee, add in the cloves, bay leaf, jeera, heeng and green chillies.


4.       Stir them for a few seconds and add in the chop tomato.


5.       Saute till the tomato gets a little soft.


6.       Mix together all the dry masalas and add them to the pan.



7.       Stir the masalas a little till they start giving off nice flavour.


8.       Now add in the cooked and mashed dal.



9.       Mix, add in 1 cup water and season with salt.


Bring to a boil. If the dal is too thick add in a little more water and boil.


BATI



10.   Mix together the wheat flour, rawa, besan, salt and ghee.


11.   Rub the ghee in till it forms a bread crumb like consistency and clamps together when pressed in your hand.




12.   Add water little at a time and knead to a hard dough.

13.   Allow the dough to rest for 30 min.


14.   Divide into equal portions. Size a little smaller than a lime.



15.   Roll each portion into a ball in your palms, press a little in the centre with your thumb.


16.   Heat a large pot half filled with water.


17.   When the water boils, drop in the prepared batis.

18.   Stir them around so that they do not stick at the bottom and cook them on a high heat for 15 – 20 min.


19.   Remove them with a slotted spoon and allow to drain.

20.   Preheat your oven at 200˚ C.


21.   Grease your baking tray with ghee. Arrange the batis on it and drizzle a little ghee over them.

22.   Bake them at 200˚ C for 15 – 20 min.

23.   Turn them over after 10 min and make sure both the sides turn a golden brown.

24.   You can omit the steps where the batis are dropped in boiling water and bake them directly in the oven.


25.   But you will have to reduce the temperature a little and cook them for longer for the batis to be cooked inside.

CHURMA


26.   Pound or lightly break a few of the Batis and coarse crush them in a mixer jar.


27.   Mix the jaggery or sugar into it.



28.   You can increase or reduce the amount of sweetness as per taste.

ASSEMBLING

29.   In a bowl, break few of the Bati’s into pieces.


30.   Liberally drizzle ghee over them.

31.   Pour the hot bubbling Panchmel dal and serve along with the Churma.





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