After eating whole world's cuisine, at the end you want to eat your home's comfort food , isn't it? I have the same problem. I make anything and everything but the fulfillment which simple thali gives me, it's out of this world and I wanted to share it with you too. On this New Year's eve lets have something light and traditional. We munch lot of stuff during this holiday so let's give our tummy some rest.
It has three main items, Bhakri which is like roti but it's crisp, dungli bataka nu shak means onion and potato curry and Kadhi means yogurt curry. Gujaratis don't just eat main thing, need side things too, so it has no oil ginger pickle, amba haldi means yellow turmeric and chorafali.
Bhakri :
A common man's staple in maharashtra and gujarat, is made from jowar flour or wheat flour. The texture is a crisp yet soft bread, layery and absolutely delicious that can be had plain with pickles and yogurt or with gravy or curry.
Ingredients for Bhakri :
2 cups whole wheat flour
4 tablespoons ghee
2 teaspoons sesame seeds or ajwain seeds or cumin seeds
salt to taste
Method
In a wide bowl, combine the flour, ghee, cumin seeds and salt and mix well. Add water a little at a time and knead into a firm dough. Keep aside for 15 to 20 minutes.
Divide the dough into 12 to 14 equal portions. Roll out each portion into a 100 mm diameter circle.
Heat a griddle and and roast each round on both side until golden brown, putting light pressure on the bhakri, so the insides cook evenly. Serve hot plain with pickle and yogurt or with any vegetable of your choice.
Dungri Bataka nu Shak:
Ingredients :
2 Medium Sized Potatoes cubes
2 Medium sized onions sliced
2 green chili slit in the centre
1 tsp garlic chopped
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp cumin and coriander powder
1 tsp red chili powder
salt to taste
2 tbsp oil
Half cup water
Method :
In a pan, heat oil. Add cumin seeds and allow them to splutter.
Add green chilies and cook till the outer skin of the chilies get light green in color.
Add garlic and then onions and potatoes.
Add the rest of the spices.
Add water and place the lid. Let it cook for 20 minutes or till potatoes are soft.
cook for 5 more minutes without lid.
Serve with bhakri, kadhi and khichdi.
Kadhi:
Combine all the main ingredients along with 2 cups of water together in a bowl and whisk until smooth with no lumps.
Enjoy.
Nivedhanam: SYF & HWS - Ginger & ANU'S HEALTHY KITCHEN
Julie's Page and SpiceNFlavors
Carole's Chatter: Food on Friday: Indian & Sri Lankan food
It has three main items, Bhakri which is like roti but it's crisp, dungli bataka nu shak means onion and potato curry and Kadhi means yogurt curry. Gujaratis don't just eat main thing, need side things too, so it has no oil ginger pickle, amba haldi means yellow turmeric and chorafali.
Bhakri :
A common man's staple in maharashtra and gujarat, is made from jowar flour or wheat flour. The texture is a crisp yet soft bread, layery and absolutely delicious that can be had plain with pickles and yogurt or with gravy or curry.
Ingredients for Bhakri :
 |
| Bhakri |
2 cups whole wheat flour
4 tablespoons ghee
2 teaspoons sesame seeds or ajwain seeds or cumin seeds
salt to taste
Method
In a wide bowl, combine the flour, ghee, cumin seeds and salt and mix well. Add water a little at a time and knead into a firm dough. Keep aside for 15 to 20 minutes.
Divide the dough into 12 to 14 equal portions. Roll out each portion into a 100 mm diameter circle.
Heat a griddle and and roast each round on both side until golden brown, putting light pressure on the bhakri, so the insides cook evenly. Serve hot plain with pickle and yogurt or with any vegetable of your choice.
Dungri Bataka nu Shak:
Ingredients :
2 Medium Sized Potatoes cubes
2 Medium sized onions sliced
2 green chili slit in the centre
1 tsp garlic chopped
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp cumin and coriander powder
1 tsp red chili powder
salt to taste
2 tbsp oil
Half cup water
Method :
In a pan, heat oil. Add cumin seeds and allow them to splutter.
Add green chilies and cook till the outer skin of the chilies get light green in color.
Add garlic and then onions and potatoes.
Add the rest of the spices.
Add water and place the lid. Let it cook for 20 minutes or till potatoes are soft.
cook for 5 more minutes without lid.
Serve with bhakri, kadhi and khichdi.
Kadhi:
 |
| Dungri bataka nu shak |
Ingredients
1 cup yogurt
2 tablespoons gram flour
¼ teaspoon asafoetida powder
¼ teaspoon turmeric powder
1 tablespoon jaggery, powdered
salt to taste
2 tablespoons gram flour
¼ teaspoon asafoetida powder
¼ teaspoon turmeric powder
1 tablespoon jaggery, powdered
salt to taste
Ingredients for seasoning
¼ teaspoon cumin seeds
¼ mustard seeds
1 inch piece of cinnamon
1 teaspoon grated ginger
2 slit green chillies
1 tablespoon ghee
4-5 few curry leaves, finely chopped
1 tablespoon chopped coriander leaves
¼ teaspoon cumin seeds
¼ mustard seeds
1 inch piece of cinnamon
1 teaspoon grated ginger
2 slit green chillies
1 tablespoon ghee
4-5 few curry leaves, finely chopped
1 tablespoon chopped coriander leaves
 |
| Gujarati kadhi |
Combine all the main ingredients along with 2 cups of water together in a bowl and whisk until smooth with no lumps.
Heat ghee in a sauce pan on medium heat; add the mustard seeds and cumin seeds and allow them to crackle. Stir in the curry leaves, cinnamon, green chilies and ginger.
Gradually, add the yogurt mixture to the above seasoning and allow the mixture to come to a boil whisking it occasionally.
Whisking it during the process of boiling makes it a perfect and smooth mixture and prevents any curdling.
Turn the heat to low and simmer uncovered for 10 minutes.
Turn off heat and garnish with freshly chopped coriander leaves and serve hot.
 |
| Thali is ready to eat. |
Enjoy.
Nivedhanam: SYF & HWS - Ginger & ANU'S HEALTHY KITCHEN
Julie's Page and SpiceNFlavors
Carole's Chatter: Food on Friday: Indian & Sri Lankan food
