Maharashtrian Bhadang

BHADANG is spicy snack with murmura, kurmura or puffed rice, KOLHAPURI BHADANG is most famous in Maharashtra. This is very simple and easy recipe, It is enjoy with Tea, It can be eat with chopped onion, coriander and with squize of lemon juice. 

Don't forget try to this recipe at home and leave comment in comment box. If you like my recipes then please share with your friends. You can suggest me in comment box, please suggest me, which recipe you want in my next blog then I would like to be your suggested recipe post in my next blog.

Ingredients:

• Maharashtrian kurmura 500gm
• Peanuts 250gm
• Garlic cloves 9-10 nos
• Curry leaves 9-10nos
• Chilly powder 2 tsp
• Mustard seeds 1 tsp
• cumin seeds 1 tsp

Bhadang Masala:

• Red chilly powder 2 tsp
• Salt 1/2 tsp
• Sugar 1 tsp
• Turmeric powder 1 tsp
• Roasted coriander 1 tsp
• Roasted Cumins seeds 1 tsp

Recipe:

• First prepare for bhadang masala
• Take coriander seeds and cumin seeds roasted in pan, after cool down transfer in mixer jar and sugar , salt, turmeric powder, red chilly powder also transfer into mixer jar and blend it together.

• First deep fry peanuts until golden brown, You will need crunchy texture of peanuts and after fry it take out in plate. and take for cool down

• In same oil add mustard seed, after it pop up add cumin seeds, curry leaves and stir it until leaves will gets crunchiness and add garlic cloves, stir it for 2 mins. it will be get a golden brown colour and also will get crunchiness.

• Add chilly powder, salt and blended bhadang masala stir it and cook in oil a sec. and gas turn off.

• They all tadka  pour onto puffed rice or kurmura and also fried peanuts por onto kurmura.

• In final step mix everything together until kurmura gets coated with orange colored masala.

• While serving take bhadang into bowl, Add onion, tomato, coriander leaves and serve with slice a lemon.

Vangyache Bharit

 It is simple recipe made almost in every household. It's roasted on fire, It infuses a smoky flavor which is really exotic.

Ingredients:

• 2 Large brinjals
• 4-5 Finely chopped onions
• 1 Bowl Finely chopped Coriander leaves
• 1 Tsp Cumin seeds
• 2 Tsp Red Kanda lasun masala (Chutney0
• 1 Tsp Turmeric powder
• 1 1/2 Tsp Garam Masala
• Salt as per taste 
• Oil( for Rub to brinjals and for tadka)

Recipe:

• Take 2 large brinjals and some oil rub to brinjals.
• Brinjals are take on medium flame for roast.

• Rotate the brinjal every few minutes so that it is evenly roasted.
• Roasted brinjal's skin is burnt.

• Take the roasted brinjal off the flame and let it cool  for about 10 minutes.

• Peel the burnt skin off  the brinjal.

• Using heavy ladle or spoon and mash roasted brinjals until it makes a coarse pulp.
• Set aside
• Heat oil
• Add cumin seeds ,when they starts splutter Then add chopped onion

• You can add 1 tomato
• Stir and cook the onion till its make translucent.

• Add red kanda lasun masala, turmeric powder, garam masala and salt as per taste.
• mix well and cook about 4-5 mins.
• Add the roasted brinjal pulp and mix well

• Turn off gas.
• Garnish with finely chopped coriander leaves
• Serve with Bhakari .

IDLI - A healthy food

 Idli has to be top most comfort food for all south Indians,  

Idlis are extremely low calories, fat free, full of proteins and probiotic. 

This porous, fluffy, white disc could easily be the healthiest food.

Ingredients :

• 3 Cup Rice
• 3 Cup Boiled Rice
• 1 Cup Urad Dal
• 2 tsp Fenugreek seeds
• Water as required
• Oil
• Salt as per taste.

Recipe:

• Wash rice and urad dal separately until the water runs clean and add fenugreek seeds to the rice.

• Soak it in water for 4-5 hours.
• Once your rice and urad dal have soaked then drain them and grind them again separately.
• Boiled rice is also grinded with soaked rice or with urad dal.
• The dal have to be ground into a very smooth paste, Add water accordingly, Grind the rice and boiled rice needs just slightly coarser.
• You have got both the texture, You mix them in large pot and mix them properly.
• Make sure that the consistency is thick.

• Keep the batter in warm place to ferment for about eight hours or overnight.
• Keep large plate below batter pot because the fermented batter can overflow from pot.

• Once your batter is fermented, you will see it, The batter is looking puffy and will rise quit a bit.

• Add salt into batter and mix well.

• Grease the idli stand with oil and take a ladleful of batter and fill the idli molds. 

• Add 1/2 glass water in the idli steamer and let it boil.

• Put the idli stand inside and close the lid.

• Let the steam build for 10-15 mins.
• Switch off gas and open the lid. 

• Wait till the steam is released before you take all idli molds out.
• Wait for another 5 mins. and them use the spoon to scoop the idlies out.

• Serve warm idlies with Coconut chutney and Sambhar.

Please share, comments an subscibe 

Be happy, Be healthy, Be positive

Thank you,😋😊😉