Bhakri, Dahiwale Bhaingan, Kokum Sherbet
A healthy Maharashtrian meal comprising Bhakri, a flatbread made using healthy flours like bajra, johar etc., and dahiwale bhaingan, a spicy brinjal yogurt curry is a satisfying one. The meal is complete with a chilled glass of fresh kokum sherbet, which is also a natural anti-oxidant.
VIEW INDIVIDUAL RECIPES
- Duration:25 minutes
- Serves:2 to 4 people
Soak the brinjals in cold water immediately after cutting them, or else they will turn black. Dry them with a kitchen towel before applying on the spice mixture. You could also substitute fennel seeds with fennel powder, especially if you prefer a stronger aroma.
- Brinjal (baingan) (5 to 6)
- Onion, finely chopped (1)
- Oil (4 tsp)
- Fennel seeds (saunf) (1 tsp)
- MTR Garam Masala Powder (1 tsp)
- MTR Dhaniya/Coriander Powder (1 tsp)
- Cumin seeds (jeera) powder (1 tsp)
- MTR Lal Mirch/Red Chilli Powder (3 tsp)
- Kasoori methi (1 tsp)
- Curd (dahi) (1 cup)
- Corn flour (1 tsp)
- Ginger-garlic (adrak-lahsun) paste (2 tsp)
- MTR Haldi/Turmeric Powder (½ tsp)
- Wash and cut the baingan into 2-inch pieces.
- In a bowl, mix the ginger-garlic paste, MTR Lal Mirch/Red Chilli Powder and MTR Haldi/Turmeric Powder and apply this onto the baingan pieces.
- In a pan, heat 2 tsp of oil and gently slide the spice-coated baingan slices into it. Shallow-fry these slices on medium heat.
- In another pan, heat oil and add in the MTR Garam Masala Powder, saunf and onions. Keep frying till the onions have turned translucent.
- Next, add in the MTR Dhaniya/Coriander Powder, jeera powder, MTR Lal Mirch/Red Chilli Powder and mix. Keep cooking till the oil has begun to separate from the mix.
- Take the pan off the flame and wait till it stops to sizzle. Then, pour in the dahi and mix quickly.
- Heat a pan and pour a glass of water into it. Keep stirring continuously and cook for 5 mins . Then, add in the corn flour and keep stirring for 2 mins.
- Next, add in the sugar, salt and kasoori methi and keep cooking for another 2 mins.
- Then, slide in the baingan pieces and cook for 2 more mins.
- Serve hot with rice or chappati.
- Duration:20 minutes
- Serves:2 to 4 people
Remembers to always use warm water to knead the dough, and to knead it hard to get crisp Bhakris. Also, always only use coarsely-ground wheat flour for better-tasting results.
- Whole wheat flour (atta) (2 cups)
- Sorghum flour (jowar) (1 cup)
- Millet flour (bajra) ((¼ cup)
- Desi ghee (4 tbsp)
- Cumin seeds (jeera) (1 tsp)
- Salt ( to taste)
- Mix up all the ingredients in a paraat (big, flat plate with shallow edges), and then using warm water, knead a firm dough. Keep aside for 15 minutes.
- Divide the dough into equal portions. Roll out each portion into a thick Bhakri
- Heat a tawa and slide the Bhakri onto it. Once brown patches begin to appear on one side, flip it.
- Press down with a muslin cloth bundle till golden brown spots have begun to appear on both sides.
- Serve hot with Zunka.
- Serves:4-5 people
The usage of dry kokum peel gives this drink its authentic taste. In addition, use of fresh mint leaves for garnishing makes it tastier.
- Dry kokam peel (1/2 cup)
- Warm water (for soaking) (1/2 cup)
- Sugar (1/2 cup)
- MTR Jeera/Cumin Powder (1/2 tsp)
- MTR Kali Mirch/Black Pepper Powder (1/4 tsp)
- Black salt (to taste)
- label (For garnishing)
- Mint leaves (pudina) (10)
- Soak the dry kokam peel for 30 mins in warm water.
- After 30 mins, grind it along with sugar in a mixer to a fine paste.
- Add masala powders (MTR Jeera/Cumin Powder and MTR Kali Mirch/Black Pepper Powder) and 5 cups of water. Stir to mix and blend.
- Chill the sherbet for 30 mins before serving.
- Garnish with fresh mint leaves, add ice cubes and serve chilled.
GET IT RIGHT
Grind coffee beans at home