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Ginger-Garlic-Chili paste

Breakfast/ Maharashtrian/ Quick n Healthy/ Superfoods

भाजणीचे थालीपीठ / Bhajaniche Thalipeeth

 Comfort, redefined!

There are times when we eat to find a feeling beyond fullness. We eat looking for a feeling of joy, a momentary salve for sore spirits, a feeling of goodness. At times like these, we usually turn to what we call “comfort food”. वरण भात (Varan Bhaat), rice and dal in its simplest cooked form rates high on my list of “comfort foods”. Then comes the khichadi and my all time favorite –  थालीपीठ (Thalipeeth) with metkut and yogurt!

Bhajaniche ThalipeethIt’s a very common and very typical Maharashtrian recipe and it’s speciality is that it’s a perfect menu for morning, noon or night. It’s made with a flour mixture which is called भाजणी or Bhajani. It’s actually a grounded mixture of whole grains like whole wheat, rice, jowar, bajra, urad dal, chana dal and cumin and coriander seeds. “Bhajane” in Marathi translates to dry roast in English. The whole grains are first dry roasted in a pan and hence the name – “bhajani” and then are ground together to form fine flour which can be stored for months. You can think of it as an instant mix.

thalipeethachi bhajaniIt takes less than 10 minutes to make actual thalipeeth if you have the mix ready.

Thalipeeth-1

 

Bhajaniche Thalipeeth

Bhajaniche Thalipeeth

Hearty pancakes, super quick and super healthy, loaded with healthy carbs and fibre!

Ingredients:

Instructions:

If your bhajani mix contains salt and red chili powder, feel free to adjust the amounts accordingly. Ajwain seeds, fennel seeds and sesame seeds are totally optional but they do add more flavor to every bite. Cilantro and onion help make thalipeeth moist but they are optional too. And same is the case with ginger-galric-chili paste., it's for added flavor. If your bhajani doesn't contain cumin and coriander seeds, you can add 1 table spoon of cumin-coriander powder.

Now the more interesting part - It's just 4 step process - mix everything, put it on a pan, cook and eat with butter! I am getting too excited, I know!

  1. Finely chop your onion and cilantro.
  2. In a medium bowl, mix everything together except for oil and water.
  3. Mix in water gradually to form a firm dough. Taste it and adjust salt to your taste.
  4. Use a little bit oil to knead the dough and mix it together. No real kneading is needed.
  5. Heat a tawa / flat skillet on a medium heat.
  6. Take handful of dough and press it down with your fingers to to roll it out like a pancake, around 1/2 inch thick. Be careful with your hand if the skillet is hot.
  7. If it feels sticky, use some water.
  8. Make three to four holes in it and add few drops of oil in each hole. Also add a few drop surrounding the thalipeeth.
  9. Cover it with a lid and let it cook for 5-6 minutes until you hear crackling sound.
  10. Turn it over and let it cook again for 3-4 minutes.
  11. Wipe the skillet with a wet towel before making the next one.

Serve it hot with yogurt and pickle or chutney. By the way, homemade butter is a must!

I like it with metkut mixed with yogurt and topped with talnachi mirchi! Yum!

This is my entry to Jagruti’s Pancake Day celebration.

Soup/ Winter Special

Butternut Squash Soup

Hearty Soup for cold winter days

The best thing I loved about butternut squash is that it’s practically indestructible. It lasts for months (as long as you store it in a dry, cool place) I was instantly attracted to buy a butternut squash and I did think of making soup on the very same day. The day did arrive only after few months. I peeled it and was pleasantly surprised to find it in a perfect condition. And hence the story of my butternut squash soup ended on a sweet note.

butternut sqush soup

Trust me, peeling it is the hardest part. Adding onion is a good idea to cut the sweetness. Many blogs have recommended to add a green apple which I didn’t have and waiting for one might have turned into wasting couple more weeks. I had fresh rosemary, thanks to my colleague. So I used some rosemary while roasting, it added a peppery flavor to it which was pleasant. Thyme goes well with any sweeter squash and also with sweet potatoes so if you have fresh thyme feel free to use some.

Butternut Squash Soup

Butternut Squash Soup

A healthy and hearty soup with tough outside yet soft inside butternut squash

Ingredients:

Instructions:

  1. Wash and chop a carrot in half inch pieces.
  2. Preheat oven to 375 degrees F.
  3. Peel and dice butternut squash into half-inch cubes. Also cut onion into equal sized pieces.butternut squash
  4. Spread these cubes on a baking sheet and sprinkle some olive oil so that the pieces do not stick to the sheet and it also prevents them from burning.roasted butternut
  5. Sprinkle some salt and pepper.
  6. If you are using any fresh herbs, chop them and sprinkle on top.
  7. Roast these vegetables for 25-30 minutes, until tender. Let them cool down a bit.
  8. In a big saucepan, heat 1 table spoon of butter.
  9. Add Ginger-garlic-chili paste if you are using it. It's optional but I find it better to offset the sweetness from carrots and butternut squash.
  10. Add carrots to the pan and saute for 5 minutes.
  11. Now add roasted squash and onions and saute for few minutes.
  12. Add 2 cups of broth or water. I used water and din't notice any difference.
  13. Blend everything with immersion blender or a standalone blender. Adjust the amount of water or broth as per your taste.
  14. Now take the soup in the same saucepan, add more salt or pepper as needed. Add a pinch of nutmeg and cinnamon. Let it boil for 1-2 minutes. It's ready to be served.

Note - The smaller you chop your vegetables the faster they cook so the exact time will vary. Please check after 15 minutes if they are done.

Linking to Vardhini’s Dish it OutSquash and Sugar event happening here at MyHomeMantra

DishItOut

 

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