I am not a manglorean but I have heard of Bafat powder. I was looking out for that recipe from the day I had heard about it.
Today while searching somethig else I stumbled upon Tina's blog. Thanks Tina for the recipe.
I have used the same amount of measurements that Tina has used. It came out very nice. Thank you.
Ingredients needed for Bafat Powder
2 1/2 kg long red chillies
1/2 kg short red chillies
250 gms corainder seeds
150 gms cumin seeds
50 gms mustard seeds
50 gms black peppercorns
50 gms turmeric
50 gms cloves & cinnamon
How to prepare the Bafat powder
You can sun dry all ingredients for 3-4 days and then grind them into a powder. Store in an airtight container. I am giving you a simple recipe with this Bafat Powder as a start you off.
Ingredients needed for Spicy Sausages
1 small packet of chicken sausages
2 tsps Bafat powder
1/2 - 1 cup fresh curds / as needed to prepare the mix
Salt to taste
oil for shallow frying
How to prepare the sausages
Mix all the ingredients together and marinate for an hour.
Heat oil in a non stick fry pan, shallow fry the marinated sausages.
Serve as a side dish or a starter, garnished with lemon wedges.
Showing posts with label Indian Food. Show all posts
Showing posts with label Indian Food. Show all posts
Sunday, April 11
Wednesday, April 7
Crispy and Delicious Rava Dosa
Ingredients needed for Rava Dosa:
1 cup Sooji / Rava ( roasted )
1 cup Maida
1/2 cup Idli / Dosa batter
2 tbsps of beaten curds
2 green chillies, chopped
handful curry leaves, chopped
1/2 tsp jeera powder
a pinch asafoetida
Salt to taste
How to prepare Rava Dosa:
Mix Sooji, maida and the Idli batter with a little water and beaten curds without any lumps.
The consistency should be somewhat watery than the usual dosa batter.
Add salt to taste, jeera powder, asafoetida, chopped green chillies and curry leaves.
Mix well and keep aside for at least half an hour. The water should be a little above the batter level.
Heat a griddle, mix the batter well.
When the griddle gets hot, pour the batter through the outer rim and then bring it to the centre.
Spread the batter in to a round shape so that it is of uniform thickness. Pour a spoonful oil around the dosa to get it crispier.
Flip the dosa onto the other side to get the side also cooked.
Remove and serve hot, with chutney.
1 cup Sooji / Rava ( roasted )
1 cup Maida
1/2 cup Idli / Dosa batter
2 tbsps of beaten curds
2 green chillies, chopped
handful curry leaves, chopped
1/2 tsp jeera powder
a pinch asafoetida
Salt to taste
How to prepare Rava Dosa:
Mix Sooji, maida and the Idli batter with a little water and beaten curds without any lumps.
The consistency should be somewhat watery than the usual dosa batter.
Add salt to taste, jeera powder, asafoetida, chopped green chillies and curry leaves.
Mix well and keep aside for at least half an hour. The water should be a little above the batter level.
Heat a griddle, mix the batter well.
When the griddle gets hot, pour the batter through the outer rim and then bring it to the centre.
Spread the batter in to a round shape so that it is of uniform thickness. Pour a spoonful oil around the dosa to get it crispier.
Flip the dosa onto the other side to get the side also cooked.
Remove and serve hot, with chutney.
Wednesday, March 31
Friday, October 16
Green Peas and Mixed Sprouts Chaat
Ingredients needed for the Green Peas and Mixed sprouts chaat:
2 cups shelled green peas
2 cups mixed sprouts
1 tsp chaat masala
1/2 tsp anardhana / Pomegranate seeds powder
2 chopped green chillies
2 tsps oil
How to prepare the Chaat:
Heat oil in a fry pan ( non stick can be preferred ) .
Stir fry the shelled green peas and the sprouts for about 4-5 minutes. Keep stirring from time to time so that the ingredients get sauteed uniformly.
Add the spices chaat masala , Pomogranate powder and green chillies. Check for salt, if needed add a 2-3 pinches. Continue stir frying for another 2-3 minutes and remove from fire.
Ingredients for Garnishing the chaat:
1/2 cup bhujjia or sev
1/2 cup chopped onions
1/2 cup chopped tomatoes
1/2 cup pomogranate fruits ( cleaned ad shelled )
2-3 slices of pineapple
How to garnish and serve the chaat:Take a beautiful Serving Dish, put in the stir fried sprouts and green peas. Spread them nicely, add chopped onions and tomatoes over the green peas and sprouts. Sprinkle pomogranate fruits over this.
Sprinkle bhujjia or sev on top and then arrange the cut pineapple pieces around the edghe of the serving dish.
Serve the colourful and healthy chaat to your guests and family and get ready to get wopnderful reviews from them.
2 cups shelled green peas
2 cups mixed sprouts
1 tsp chaat masala
1/2 tsp anardhana / Pomegranate seeds powder
2 chopped green chillies
2 tsps oil
How to prepare the Chaat:
Heat oil in a fry pan ( non stick can be preferred ) .
Stir fry the shelled green peas and the sprouts for about 4-5 minutes. Keep stirring from time to time so that the ingredients get sauteed uniformly.
Add the spices chaat masala , Pomogranate powder and green chillies. Check for salt, if needed add a 2-3 pinches. Continue stir frying for another 2-3 minutes and remove from fire.
Ingredients for Garnishing the chaat:
1/2 cup bhujjia or sev
1/2 cup chopped onions
1/2 cup chopped tomatoes
1/2 cup pomogranate fruits ( cleaned ad shelled )
2-3 slices of pineapple
How to garnish and serve the chaat:Take a beautiful Serving Dish, put in the stir fried sprouts and green peas. Spread them nicely, add chopped onions and tomatoes over the green peas and sprouts. Sprinkle pomogranate fruits over this.
Sprinkle bhujjia or sev on top and then arrange the cut pineapple pieces around the edghe of the serving dish.
Serve the colourful and healthy chaat to your guests and family and get ready to get wopnderful reviews from them.
Tuesday, October 13
Dal Batti Churma
Dal batti is Rajasthani Delicacy which is usually broken and served with dollops of ghee on it. Batti comes in varieties and can be made out of out of wheat, flour, millet or a mix of maize and wheat flour all come with loads of ghee.
Dal and Churma are the usual accompaniments when served in religious occasions, wedding ceremonies and birthday parties in Rajasthan where Churma is a sweet dish made with flour, jaggery or sugar and ghee.
Ingredients:
1 cup wheat flour
2 tbsp oil
1/2 cup ghee
1/2 cup salt
Method:
Take the flour in to a wide Thali / plate and knead the flour with oil, salt and enough water to get a smooth pliable dough.
Divide the dough into equal portions of lime sized balls. With a greased palm prepare smooth Battis. Flatten them slightly at the top.
Place the balls in the preheated oven and bake at 200*C for 15 - 20 minutes till the outer surface is golden brown.
Slightly break open the top of the battis and pour melted ghee . Serve hot with Dal as accompaniment.
Note:
Baking in the oven is the modern way of doing it but in the olden days Battis used to get fried on hot charcoals. That woould bring out the traditional colour and touch to Battis.
Dal and Churma are the usual accompaniments when served in religious occasions, wedding ceremonies and birthday parties in Rajasthan where Churma is a sweet dish made with flour, jaggery or sugar and ghee.
Ingredients:
1 cup wheat flour
2 tbsp oil
1/2 cup ghee
1/2 cup salt
Method:
Take the flour in to a wide Thali / plate and knead the flour with oil, salt and enough water to get a smooth pliable dough.
Divide the dough into equal portions of lime sized balls. With a greased palm prepare smooth Battis. Flatten them slightly at the top.
Place the balls in the preheated oven and bake at 200*C for 15 - 20 minutes till the outer surface is golden brown.
Slightly break open the top of the battis and pour melted ghee . Serve hot with Dal as accompaniment.
Note:
Baking in the oven is the modern way of doing it but in the olden days Battis used to get fried on hot charcoals. That woould bring out the traditional colour and touch to Battis.
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