Garlic Bhakhri

Garlic bhakhri or say lasun bhakhri is my own recipe which i tried at home. Bhakhri is our favourite dish during dinner. At times while travelling for more than 2 to 3 days this dish turns out to be a boon . No preservatives are needed to preserve it and can eat with tea or pickle or curry or plain milk.

Ingredients :-


3 bowl wheat flour
1 bowl bajra flour
1/2 cup garlic paste
1/2 cup cumin seeds roasted ( jeera)
1tbs black pepper powder
3 cooking spoon oil
4 tbs ghee.
Salt
milk/water




Preparation :-

• For bhakhri take wheat flour and bajra flour and mix well. Add all the above ingredients .
• Make dough of the mixture by adding little amount of water and milk. For bhakhri the dough needs to be hard.
• Divide the dough into equal parts and make the ball shape of each part of dough. Each ball will make 1 bhakhri.
• Roast it on the tava with the help of thick cloth to press on each side while roasting. Apply ghee approx 1/2tbs on one side of bhakri and make little holes on the bhakhri so the ghee gets soaked. The holes need not be so deep.
• Serve it hot with curry or chai or yogurt or plain milk. while travelling wrap it with silver foil or small thin cotton cloth.

Avacado paratha

Dear Readers,


The recipe of avacado paratha is something unique blend of fruit with wheat flour. It can be best served in breakfast and also as routine indian bread with curry. Its best for diabetic patients and for those who are dieting as in this recipe no oil is used. Its the best breakfast dish with yogurt or pickle. 

Preparation:-




1 Avacado
3 1/2 cup Wheat flour (Aata)
50gm Coriander leaves
2tbs Carom seeds ( Ajwain)
2tbs Cumin seeds ( Jeera) / roasted 
2tbs Sesame seeds (Til)
1tbs Salt / as per taste


How to:-

1. Mash avacado and add it to the wheat flour. Also add coriander leaves , carom seeds, cumin seeds, sesame seeds and salt to the wheat flour.
2. Gradually add water and make dough such that it is neither too soft nor hard.
3. Gather dough into a ball, cover it with kitchen towel or plastic film wrap and let it rest for 15 to 20 min at room temperature.
4. Divide dough into 8 equal parts , roll each part into a ball. Each dough ball will make 1 paratha.
5. Roast them on the tava till it turns light brown on both the side. Optionally l tbs oil/ghee/butter can be used to apply on both the side while roasting.
6. In oven pre heat for 5 min and roast at 250 degree for 3 to 4 min.
7. Serve it  hot with yogurt or pickle or with curry.

The above recipe makes around 8 to 10 parathas and serves 4 to 5 persons.

Misal Pav

Dear Readers,


A very awaiting spicy recipe of misal pav will be shared especially for all the youngester. During our colleage days misal pav was our favourite due to its spicy taste , cheap and easily availability . In maharastra state, its very common and available on the streets of mumbai, pune and nasik city. The curry misal is made of different pulses and green peas (mutter) and eaten with bread or bun (pav). Its very nutritional , high in protein and different pulses are used . Now a days in indian restaurant misal pav has made its unique space and available as breakfast item.




                                        Serves 4 to 5 persons

Ingredients:


1/2 cup green gram  { soaked overnight }
1/2 cup chickpeas (brown) { soaked overnight }
1/2 cup  mutki (muth) { soaked overnight }
1/2 cup green peas (mutter)
2 chopped onion
2 chopped tomato
2tbs tamarind sauce
2tbs punjabi masala
2tbs chilli powder
2tbs turmeric powder
2tbs coriander powder
2tbs salt
2tbs sugar
4tbs cooking oil


For Garnishing :
1 finely chopped onion and coriander leaves
1 bowl Sev ( indian farshan )

How to:

1. Boil overnight soaked pulses in pressure cooker.
2. Heat oil in pan and add black mustard seeds for tempering. when it starts crackling add pinch of chilli powder and turmeric.
3. Add chopped onion and tomato and let it cook till onion turns light pink.
4. Now add boiled pulses along with tamarind sauce. Also add punjabi masala, chilli powder, turmeric, coriander powder, salt , sugar.
5. Add 1 1/5 cup water and let it boil for 10 min. The curry should not be dry but with gravy.
6. For garnishing use finely chopped onion , coriander leaves and Sev.

Serve it hot with Pav (buns) or bread. In the above recipe, as per taste salt , and sugar can be added due to tamarind .

Kaju Burfi

Dear Readers,


In India this month is an auspicious month of Shravan where all Hindus worship lord Shiva. Also many indians fast in this holy month and again a very beautiful festival of Rakshabandhan - a bond of brother and sister falls in this month. I thought of sharing a recipe of  sweet dish which can be used during festival and for those who are fasting. 

Ingredients :-


2 bowls milk powder
150gm cashewnut powder
1 bowl sugar
1 cooking spoon ghee
1 cooking spoon warm milk
20 gm cardamom powder (elaichi powder)
1tbs of pistachio and almond powder each.



Preparation:-

1. Take 2 bowl of milk powder and add the cashewnut powder , ghee and warm milk, also add cardamom (elaichi) powder to it and mix well.
2. Make sugar syrup (chasni) thick of 3 strings ( 3 tar )
3. Now add the mixture to the chasni and keep on stirring.
4. Pre grease the plate and spread the mixture eventually with 2.5 inch thickness. 
5. Garnish with pistachio powder and almond powder.
6. Let the mixture cool down and then cut it into cubes or in diamond shap.

In the above recipe the sugar can be taken as per taste , preferably the measure of bowl is ideal. Just enjoy the festival with kaju burfi till i come with my next sweet dish.