How to make Bhajani

How to make Bhajani

Bhajani is ready-to-use mix flour made up of roasted pulses and grains. Roasted ingredients enhances the test and brings flavors to the snacks. In Maharashtrian cuisine,  Bhajani is used for making Chakali, Thalipith, Vada etc.

Bhajani is easier to Digest and has Nutritional values. Instead of buying from market, many home-cooks prefer to make it at home as preparation is very easy. Today I am  sharing a traditional Maharashtrian recipe for making Bhajani at home. There are several local ways of making Bhajani,  which will be shared through upcoming posts. 

Type 1

Ingredients:

• Aged Rice  (3 cups)
• Bengal Dal/ Chana Daal (2 cups)
• Black Gram Daal  (1cup)
• Cumin Seeds  (2 table spoons)
• Coriander Seeds  (2 table spoons)

Method:

1. Wash rice and pulses separately and spread in shade for drying. Do not dry in direct sunlight.
2. When pulses and rice dries up, roast them separately.
3. Also roast cumin seed and coriander seeds separately.
4. All ingredients are roasted appropriately till piquant .
5. Let everything cool down.
6. Mix everything together and grind on food processor or from flour mill.
7. Store Bhajani flour in airtight container.
8. It can be store up to 3-4 months and ready to prepare delicious dishes.   

Sabudana Khichadi

Sabudana Khichadi is an easy-to-make, very famous dish from Maharashtra. Combination of Sabudana- Groundnut and hotness from fried chilies makes it one of the tasty dish. No vivid preparation, few ingredients and less cooking time makes it a suitable option. Mostly in fasting days this dish is preferred. It can also be served as breakfast.

Cooking time: 15 Min.

Ingredients:

• Soaked Sabudana
• Potato
• Coarse Groundnut powder
• Green Chillies cut in small pieces
• Cumin Seeds 
• Oil for frying
• Sugar to taste
• Salt to taste

Procedure: 

1. Take soaked Sabudana in a big bowl and  add groundnut powder, salt, sugar. mix it well and keep aside.
2. Peal off potatoes and chop in thin slices.
3. Add 3-4 tablespoon oil in a Kadhai, add cumin seeds,green chilies and sliced potatoes.
4. Until potatoes turn golden brown keep stirring.
5. Then add mixed Sabudana and stir well.
6. Immediately cover the kadhai  for at least 5 min. on sim flame.
7. Remove the lid and give it a good stir and again put the lid on.
8. After 2-3 min switch off the gas and keep it close for about 5 min. Sabudana should get cooked properly and become soft to touch.
 

Best ways to serve:

Normally Sabudana khichadi is served with some sour stuff, either lemon pickle or Dahi ( added with cumin powder, chaat masala if allowed and salt).

It can also be served with groundnut curry.

How to soak Sabudana?

Sabudana (Tapioca Sago) is a processed, ready to cook agricultural food product prepared purely from Tapioca Root. For infants and sick persons or during fasts, Sabudana is considered an acceptable form of nutrition . It is used in a variety of dishes such as desserts like “kheer” (boiled with sweetened milk) or Khichadi, vada, bonda, thalipith (a Maharashtrian Dish).  Sabudana generally comes in three sizes.

• Small
• Midium
• Large

 

How to soak Sabudana?

Soaking Sabudana is the important task for making perfect recipes.

1. Choose good quality Sabudana.
2. Take required quantity in a big bowl.
3. Wash the Sabudana well until the water runs clear.
4. Soak with enough water to cover it, for about 5-6 hours.

For instant use you can add some worm water and keep for at least half an hour. Do not put hot or boiling water. 

About "Khaadanti"

दीपो भक्षयते ध्वान्तं कज्जलं च प्रसूयते |
यदन्नं भक्षयेन्नित्यं जायते तादृशी प्रजा ||

dIpo bhakShayate dhvAntam kajjalam cha prasUyate |
yadannam bhakShayennityam jAyate tAdRishI prajA ||

Lamp eats darkness and produces [black] soot!
What food (quality) [one] eats daily, so will [one] produce.  

Hello everyone and  welcome to my blog -- "Khaadanti"

I am foodie and  passionate about cooking, who likes to try preparing varities of veg cuisines from around the world. Whenever I hear somebody saying that "There are only few varieties in vegetarian food", I feel very bad. I am a pure vegetarian foodie and still I tested numerous delicious vegetarian dishes in the region I lived and toured. So, reason for me to write my blog "Khaadanti" is to end the search of dishes for all vegetarian foodies out there !

The word "Khaadanti", a Sanskrit derivative Marathi word, meaning eating passionately. Probably conveys the difference between eating and Dining.

Thank you for visit, keep following, suggestions and critics are welcome.


Dassehara (22nd Oct 2015)