Jowar Bhakari

Bhakri is a traditional maharashtrian recipe. It is a common food of people living in rural maharashtra. Apart from Jowar, bhakari is made made of rice flour, bajra flour, nachani flour etc. Bhakri is served with home-made white butter, Jhunka, garlic chutney and raw onions and green chillies.

Ingredients :

1 cup Jowar flour
1 cup hot water
Salt to taste
Dry jowar flour for dusting


Preparation :

Take 1 cup jowar floor into a mixing bowl

Add salt to it

Boil water into a vessel

Add boiled water into jowar flour and keep mixing continuously

Knead the mixture to make soft roti dough

Now divide the dough into 2-3 balls

To make Bhakari:

Heat tawa for 2 minutes

Dip the jowar flour ball into jowar flour

Take it in a flat plate and press it

Keep on patting the ball to make circular roti 

Use dry flour if the flour is sticking to the hands

Pat the ball till it becomes circular and semi thick

Now put the bhakari on hot tawa

Apply little water to the upper surface and spread it all over with hand 

Turn it on tawa when the water evaporates 

Allow it to cook for a minute

Now take away tawa from the flame

Roast the bhakari on direct flame from one side

Bhakari is ready

Serve it with a dollop of home-made white butter, garlic chutney and Jhunka

Stepwise Pictures :

Vegetable Kababs

Ingredients :
2 cups boiled and mashed potatoes
1/2 cup boiled green peas
1/2 cup grated carrot
2 medium sized chopped onions
2 tspns ginger gralic paste
1 tspn green chilly paste
2 tbsns finely chopped corriander
1/2 lemon juice
1/2 cup besan
1/2 tspn garam masala
2 tbspn oil
A pinch of soda
Salt to taste
1/4 cup arrowroot
1/2 cup maida
Oil for frying

Preparation :
Take carrot and peas together in  a vessel
Add water, salt and a pinch of soda to it
When cooked, remove water completely
Mash carrot and peas together withhands

Take 2 tspn oil in a pan
Add ginger garlic paste and onions
Fry it till the onion is transparent
Then add carrot, peas, salt, besan and stir well
Bring it down and cool it

Add mashed potatoes, salt sugar, garam masala, arrowroot, corriander, lemon juice
Knead the mixture

Make cylinderical shapes out of the mixutre
Roll it in maida
Deep fry till it becomes golden brown in colour
Serve hot with green salad and sauce

Tender Jowar Chaat

Tender jowar Chaat, is a very simple, yet delicious recipe and can be prepared in minutes. Tender jowar is available in India during winter season. Some people also call it hurda or ponk. 































Ingredients :
1 cup tender jowar
1/2 tspn lemon juice
A pinch of chaat masala
A pinch of salt
Sev for garnishing

Preparation :
Steam tender jowar for 3-4 minutes
Add chaat masala, salt and lemon juice
Mix it well
Garnish it with sev
Serve immediately

Note :
Do not overcook
Jowar can be used without steaming also for this chaat
Chopped green chillies and corriander can also be added to enhance the taste

Sending this entry to Life is Green event by Shilpa.

Til Gul (Tilgulache Ladu)

Sankranti is just one week ahead. So I thought I will keep Tilgul ready. 


Til laddu's (known as 'tilgul' in maharashtra) are made during sankranti. While giving laddu's there is a tradition of saying - 'tilgul ghya god god bola'. Further, sankranti occurs during winter, seasme is good for health if consumed in this season. 

Ingredients :
4 cups polished seasme (Polished Til) (Approx 500 gms)
2 1/2  cups chikki jaggery (approx 500 gms)
1 cup roasted peanuts crush
1 cup dala (Dalia - which is used in Chivada)
1 cup grated dry coconut
1/4 cup pure ghee
1 tspn cardamom powder


Preparation :
Roast sesame in a pan till it is golden brown in colour and keep it aside.

In another pan, roast grated dry coconut in a pan for 4-5 minutes and keep it aside.
Take chikki jaggery in a pan and start boiling it.
In order to check whether the heating is done, take water in a cup and put drop of jaggery in it. Allow it to cool. If it forms a soft ball, then it is ready for laddus.
Now add pure ghee to the mixture and keep stirring the same.
Now add roasted seasme, peanuts crush, grated and roasted coconut, dala, cardamom powder and mix well.



For the Laddus
Make the laddus while the mixture is hot.
Grease hands with little ghee
Make small round shaped laddus


Note :
If the mixture becomes hard while making laddus, re-heat the same
Approximately 80 small size laddus are made 
Store the laddus in an air-tight container



Step by step photographs :

Apple Shrikhand

Wish you all a very HAPPY NEW YEAR. 

I started this new year by making Apple Shrikhand. While watching masterchef India, I saw Radhicka Agarwal's Green Apple Shrikhand. This recipe has been inspired from Green apple Shrikhand.

Ingredients :
3 cups creamy curd
1/2 cup sugar
1 grated apple
1 tspn cinnamon powder
1 tspn milk masala for garnishing

Preparation :
1. POur the curd in a thin muslin cloth and tie a knot to it.
2. Hung it overnight and let the water drain out of the curd.
3. This is called Chakka in 'Marathi'
4. Take hung curd in a vessel
5. Add sugar, grated apple and cinnamon powder to it.
6. Mix it with the help of blender
7. Ensure that there are no lumps in the mixture
8. Transfer it into a serving bowl
9. Garnish it with milk masala

Note : You may also add small apple pieces to the Shrikhand.