We had a get-together last weekend and the theme was Gardening. Food theme was ‘what we can grow is what you bring to the potluck’- like Mint- mint pulao, Cilantro- chutney sandwich, Basil- pasta/ sandwich with pesto, Rosemary- potatoes etc . Since I planted 3 weeks ago I didn’t have any home grown vegetables. So I decided to make something that Farmers eat while sowing or farming. I made Millet Flatbread (Bajri Ki roti). It is a great food of choice for the humble farmers who relish these with raw onion(pyaz), jaggery (gur) and Garlic spread (Lahsun ki chutney) after days hard work in field.
I have twisted recipe little-bit and made bite size rotis. Traditionally it is made only by using millet flour. As, it does not have gluten it is hard to roll, So I added little-bit of wheat flour, rolled and cut into bite size appetizer pieces. So, here is the traditional Rajasthani recipe with a twist.
If you are a garlic lover, this chutney can accompany anything. The Garlic spread aka Lahsun Ki Chutney is a great dish to spice up your platter. This chutney is made mostly in winters as large quantities of garlic in it keep you warm and is generally accompanied with Bajri ki Roti or Makai ki Roti. Sometimes I eat it with plain roti or paratha and that tastes great too. This is very spicy and fiery chutney prepared by grinding garlic with spices. Traditionally, at my grandparents we had this flat stone with a cylindrical pestle to grind the garlic. I have used grinder mixer to grind garlic coarsely.
Garlic 10-15 Cloves
Onion 1 small
Dry red Chilies 2-3 (depends on how spicy you want)
Dry mango powder (Anchoor) ½ tsp
Turmeric a pinch
Salt to taste
Oil 1 tsp
Cumin seeds ¼ tsp
Mustard seeds ¼ tsp
Take all above ingredients except Oil, cumin and mustard seeds and blend coarsely with little of water.
Heat the pan and add Oil. Add cumin seeds, mustard seeds wait for 1 minutes (seeds spatter) and then Garlic onion paste to the oil and cook for 5-7minutes or till you see oil on the periphery on the pan.
Serve with Millet (Bajri ) Flatbread, Maize (Makki ) Flatebread, Roti or Rice.
It can stay outside for 2-3 days and weeks in refrigerator.
Tips: If you like to make this in bulk. You can freeze into one or two serving cubes and enjoy every day.
Happy 3rd Anniversary to the blog! It’s crazy how fast time flies! Every year I talk about how grateful I am to have my readers and my blog and I really mean it. The experiences I’ve had, the people I’ve met, the knowledge I’ve obtained, all of it is truly priceless. It has been such an incredible journey and I can’t thank you all enough for your support and for following along with our blogging adventures. So this calls for a big celebration and I can’t think of a better way to celebrate this great anniversary than having this Eggless Dates CAKE. Believe me these won’t last long in your house – they didn’t at mine! Ingredients:
About 10 (2.5oz) Dates
1/4 cup Water, for soaking
3/4 cup All-purpose Flour
3/4 tsp Baking Soda
1/2 tsp Baking Powder
1/2 stick (2oz) Unsalted Butter
1/2 can (7 oz) Sweetened Condensed Milk
1/8 cup Walnuts, chopped (If you are allergic to nuts, just avoid this)
2tbs Tutti fruity
Soak the Dates in warm water for about 15-20 minutes just to soften them.
Make a paste of the Dates using as little water as possible either in a blender or a food processor
Sift the all purpose Flour along with the Baking Powder and the Baking Soda.
Melt the butter so it is soft and mix in the Dates paste and the sweetened Condensed Milk mix well.
Add flour mix to date mix and mix well.
Fold in the Walnuts and tutti fruity as well.
Grease a baking pan and pour the batter into it.
Bake in a pre-heated oven (350 degrees F) for 30-40 minutes (depends on the pan) in the center of the oven.
Once done, take the cake out and allow it to stand for 5 minutes before taking it out of the pan.
What could be a better way to spend a Friday night, then popcorn and a movie with great friends? A night in front of the screen and big bowls of masala popcorn in your hand makes any movie night memorable! This masala popcorn is bite-sized, crunchy, a sprinkle of fine salt – but also divine when you take it over the top with spices. The flavor comes from a blend of Indian masalas like chat masala, garam masala with green chillies, chillies flakes and curry leaves. Yep it is absolutely addictive!
Are you ready for some popcorns? Oh yeah.
Shhhhhhh it’s popping !!!!!!!
1/3 cup of vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
2 hot chilli pepers, very thinly slice
1/4 teaspoon turmeric powder
1/4 tsp garam masala
1/8 tsp chaat masala
¼ tsp red peper flakes
salt to taste
1 pack popped popcorn
In a large pot, heat the ½ measurement of vegetable oil. Add chili peppers and curry leaves and sauté them until they are golden, about 2-3 minutes. Remove chili peper and curry leaves and draiin on a paper towel.
Add other half of vegetable oil in the same pan and stir in the turmeric powder, cumin powder, coriander powder and garam masala. Cook gently for a minute, then tip in the popped popcorn. Take the pan off the heat, stir well until the popcorn is well coated. Taste and add a little salt. Sprinkle the popcorn with the fried chili peppers, curry leaves and pepper flakes, gently toss.
Do try my recipe and Enjoy your Friday night !!!!!
Do let me know what your favourite popcorn toppings are in the comments!
Holi festival is usually celebrated to mark the end of chilly winters and the onset of spring harvest time. In India, Holi celebrated by throwing powdered colors at people, and water filled balloons are the main highlights. Oh yeah, I miss rubbing color on people’s face’, and best of all… smelling the sweet scents of springtime in the air. This is also a time when people tend to indulge themselves with yummy food and drinks. Drinking thandia with “Bhaang” is a popular ritual during this festival. And for those who weren’t allowed to drink this slightly alcoholic drink, the alternative was no alcohol thandia or/and Kaanji. Last year I made Carrot Beet Kanji for holi gettogether, took pictures too but that couldn’t come to the blog. This time I thought let’s treat you with this refreshing aromatic drink for the festival of holi. I adapted the method a little to make it more suitable for life here, but the flavours are the same. It’s fermented aroma is something that is unmatched and love the color of this drink. Continue reading →