JOWAR BHAKARI RECIPE | jawarichi(jwari) bhakri| SORGHUM BHAKRI

Bhakri (भाकरी bhākarī or Dhebra) is a round flat unleavened bread often used in the states of Rajasthan, Gujarat, Maharashtra, Malwa, Goa and northern Karnataka . It is coarser than a roti.
Bhakri as part of a traditional Indian meal. bhakri is a staple food. It is made mostly from wheat flour, jowar (sorghum) flour, bajra(millet) flour, nachni(or finger millet) flour and even rice flour (in the Konkan region). Bhakris are made primarily with oil, water, and flour. It has traditionally been the farmer's food which would be carried to the farm at the crack of dawn and make up for both breakfast and lunch.

In the fields, bhakri even used to serve as a plate, in which chutney or thecha (chutney made up of green chillies and pea nuts) was served and eaten together.  Typically bhakri is accompanied by pithla (a stew of gram flour) but it may also be served with curry, garlic chutney, thecha (a thick paste of green or red chilies), preparations of green leafy vegetables and raw onion.
Bhakri has dietary advantages. Being made from cereals, it is high in protein and fibre but at the same time very easy to digest. Also, bhaakri made with bajra flour is reserved for the winter months as it has a lot of heat. This bhaakri is eaten with some homemade loni (butter) to beat the heat in the bajra roti.
Jwarichi bhaakri goes well with bharli vaangi, the most popular combo being, 'Zunka-bhaakri'.  Making bhaakri requires a little bit of practice and patience

Ingredients:
2 cups Jowar flour
1 Cup Hot water
 Butter for brushing bhakaris



Method:

1. 
2. Heat water and add salt. When it starts boiling, add the flour,pinch of butter and mix continuously till all the water is absorbed. Take off the heat.
3.  Remove mixture in a plate  & knead thouroughly to make a dough.  If required more water can be added.  Divide the dough into  8 balls. 
4. 

   Dust rolling board with flour, place a small dough on that.
5. 

   Flatten the dough into a circular shape on a floured surface using palms. 

 

6 .Place the roti on a hot tava/griddle and apply water on the top side of the roti using a damp cloth. 

 

7.Now turn the roti and roast for a minute and remove and directly put it on fire.  It puffs up immediately 

8 .  Remove and serve hot with Butter and-bharli-vangi

GONGURA PICKLE ANDHRA STYLE| Ambadi (Red sorrel leaves) pickle

Last weekend we had been for dinner to my husbands friends house in hyderabad.I got to taste this amazing andhra pickle at their house.It was simply superb lip smacking & I could not resist myself from asking for another spoonful of pickle.

 

I learnt more facts about this amazing leaf called GONGURA ( in telugu ) from my husbands friends wife.Thks to her for this wonderful recipe.She even showed me the plant in her balcony.That when I decided to hunt for these leaves in MADHAPUR market & I managed to get them .Before presenting the recipe I would like to mention few interesting facts about these GONGURA leaves..

GONGURA LEAVES -AMBADI CHI PANE

 This interesting sour leaf called Red Sorrel.Hibiscus cannabinus aka red sorrel leaves,roselle,gongura (telugu)pulicha keerai (Tamil),Ambad bhaji,ambada,ambadi(Hindi/marathi) are popular sour greens here in the Southern State of Andhra Pradesh.

Red Sorrel comes in two varieties, one is green leaf and the other being red variety which is more sour than the green/white stem variety.The leaves are bitter and mildly astringent and have a predominantly acidic taste.

Red Sorrel has some health benefits too and is useful in relieving symptoms of fever. The leaves of this herb are useful in the prevention and treatment of scurvy which is a deficiency caused by lack of vitamin C. Fresh leaves of the plant are useful in stimulating the stomach and aiding its action. These leaves are beneficial in the treatment of jaundice .

These greens are used to prepare curries, stews, dals, and spicy pickles.In Andhra ,Gongura is used to prepare dishes such as Gongura Pappu (lentil),Gongura Vepudu(stir fry),Gongura royallu(prawns),gongura mamsam(mutton)and gongura pachadi,the recipe of which I am posting today

GONGURA PICKLE-AMBADI LONCHA

INGREDIENTS

4 big bunches fresh gongura leaves (red sorrel)

1 tsp hing (asafoetida)

7-8 whole dry red chillis(de-seeded)

1 tsp methi seeds (fenugreek)

1 tsp jeera powder

1 tspn urad dal(black gram dal)

1 tsn tamarind pulp

2 tspn coriander seeds

2 tsp red chilli powder

1/2 tsp turmeric powder

5-6 cloves garlic (peeled and lightly crushed)

4 tbsps oil

salt to taste

TEMPERING

3 tbsp oil
1 tsp mustard seeds ( You can even use the yellow mustard dal)

2 whole dry red chillis

10 curry leaves

METHOD

1. Seperate the gongura leaves from the stalks Pluck gongura leaves wash them in water and dry them in a cloth.
2. Take a pan add 1 tbsp of oil then add the Gongura leaves cook till oil oozes out (it might take 7-10minutes)
3. Take another bowl add little water and tamarind bring it to boil and pour this into blender add some garlic and make a find paste.
4. Dry roast methi seeds,coriander seeds and make a powder.
5. Take another pan for tempering add oil 1/2 cup,red chilli dry cumin seeds,mustard seeds,urad dal, chopped garlic and switch of the flame, then add pinch of turmuric,hing,curry leaves and pour this mixture in to a big bowl.
6. In that tempering add red chilli powder,salt,,coriander and methi powder,then add cooked gongura leave then add tamarind and garlic paste mix well.
7. This can be stored for 3 months.
8. Mix pickle with rice add a dash of ghee & enjoy it with raw sliced onions

  

CHAWLI AMTI | BLACK EYED BEANS CURRY |chavli USAL

Vow ...I simply love this dish.....I like it with rice or simply like to drink it ...My mom prepares the best chawlichi amti.presenting her recipe here,,,,,

Amti is as dear to Maharashtrians as Rasam is to South Indians.

One cup of boiled black eyed peas contains 5 g of protein, 34 g of carbohydrates, and 8 g of fat.Black eyed peas are rich in folate, calcium and vitamin A.

INGREDIENTS:

 1 cup kidney beans/black eyed beans (chavli),

1 tbsp shredded dry/wet coconut(I used dessicated coconut)

1 tsp cumin seeds,(jeera)

1 tsp mustard seeds(rai)

1 onion chopped

4-5 curry leaves

1 tsp red chillipowder

1 tspn dhania jeera powder(cumin coriander powder)

1 tspn kandalasun masala /marathi kala/goda masala

1 tspn ginger garlic paste

1/4 tsp asafoetida,

1 tsp turmeric powder,

1 tsp jaggery or sugar,

salt to taste,

1 tsp tamarind pulp or 2 kokum,

coriander leaves/cilantro,

1 tbsp oil

 

  

METHOD

1. Wash and soak the black eyed beans in plenty of water for 7-8 hours. Rinse and pressure cook the beans till soft.

3. Heat oil in a pan. Add mustard seeds,cumin seeds. When they splutter, add asafoetida,curry leaves,half red chilli powder turmeric powder and ginger garlic paste Add onions pieces and fry till they look translucent.

4. Add boiled beans followed by some water for desired consistency,remaining chilli powder, kanda lasun masala/goda masala,dhania jeera powder

5.Grind coconut with 1 tbsp of boiled blackeyed beans in mixer to form a paste

6 Once  curry reaches the boiling stage, add ground paste, tamarind, salt and jaggery. Mix well and cook covered further for 5 minutes. If required, add some more water.

7. Garnish with coriander leaves and serve with rice or chapati. 

TIP

Quick method: Instead of soaking the beans, roast the beans very lightly and rinse. Now boil them till soft. You can even soak them for 2 hours minimum & pressure cook with 3 whistles.  

You an add boiled potatoes in curry.

 Substitute kanda lasun masala with any other curry masala of your choice.

  

KALA VATANA AMTI (SAMBAR) | KALA VATANYACHI USAL | BLACK PEAS CURRY

My mom cooks fantastic amtis.But natural I am also a fan of these various amtis,chanychi amti,chavlichi amti,matarchi amti ....

Today I am presenting the kala vatana amti which is prepared during janmashtami along with ambole.It is also prepared during gauri poojan ( ganesh chaturthi) & is served as a offering to gauri mata along with vadaas.This vade is again a malvani dish. The flours that are used to make the vade/vada is a blend of rice flour, chana dal flour, urad dal flour, jowar flour, and powdered coriander seeds, fennel seeds, methi seeds.

Kala vatana is also prepared in combination with other vegetables like jackfruit,banana flower,cluster beans or even added to poha (flattened rice)

You can even taste this with puris or rice.

INGREDIENTS

1 cup black peas
1 large onion ( half sliced for the masala paste and half chopped for the sambar)
1 tomato (optional)
2-3 tamalpatra ( bay leaves)
1 cup grated coconut ( wet or dry)
2 dry red chillies
1 inch ginger
5-6 garlic flakes
1½ to 2 tbsp malvani masala

1 tsp goda masala (optional)
1/2 tsp turmeric powder
1/2 tsp red chilli powder (optional)
1 tsp coriander powder (optional)
a few coriander leaves for garnishing
2 tbsp oil + 1 tsp oil for frying the masala
salt
water

METHOD

1 .Clean the black peas. Wash the peas in running water for 3-4 times. Soak the peas in water for a nice 8-10 hours. You could also use sprouted black peas.Next day, discard the water from the soaked peas.
And boil them with salt plus 3 cups water in a pressure cooker for 10-15 mins till they are completely cooked. Drain the cooked peas in a strainer and keep the broth.
2 .Now on a griddle or tava heat up 1 tsp oil. Add half of the onion slices and fry till they become a light brown. Fry the onions till light brown.Add the chopped garlic and ginger,saute next add coconut & fry till golen brown.Let the mixture cool .
3 .Let the masala cool. Add 2-3 tsp boiled black peas to above mixture & grind it to smooth paste adding little water if required.
4 .In another deep bottomed pan, now heat 2 tbsp oil.Add bay leaves& Fry the chopped onions till transparent.
5 .Add turmeric powder ,goda masala, malvani masala,red chilli paste & fry for 2 minutes.Add grind paste & mix well
6. Add the tomatoes also. . Mix everything well and fry the entire masala for 2 minutes on a low flame. The masala splutters so keep on stirring it.
7 .Add the broth plus 2 or 2½ cups of water (depending on the consistency you want) with the boiled peas.
8 .Bring to a rolling boil the first time and then lower the flame and simmer for 10 minutes. Take care that the sambar does not spill while boiling.
9 .Garnish with chopped coriander leaves.
10 .Serve with amboli/chapati/vade/rice