Did you know that we consume most calories while we are fasting? This is because of the ingredients that we use to make the fasting food. Since I am on a mission to find alternatives for myself and the husband, I landed up making this version of bhakhri for breakfast. I made this with no potatoes, less oil and toasted them on the flame.
You shall need [Serves 2]
1/3 cup Singhada Flour/Chestnut Flour
1/3 cup Rajgira/Amarnath Flour
3 tbsp thick curd
1/2 tsp Lemon Juice
Rock salt and Pepper to taste
Few tsp of water if need be
1 tbsp oil
Ghee to smear on top
Put all the ingredients in the bowl except curd and ghee.
Mix using the finger tips.
Make a small well in the middle and put the curd in.
Now these flours are gluten free hence it is the curd that is going to bind it all together.
I would recommend putting in a tbsp at a time to be sure that the dough is not too lose.
Keep pressing the dough between your palm to get an idea about the consistency.
The dough will appear dry-ish at first but when we start making balls from it [roughly 6-7] you will get a better idea.
Keep pressing the balls as tight as possible.
Using a little singhada/chestnut flour on the rolling board, roll these thin one at a time.
keep adding the flour so that it does not stick to the board and is easy to lift.
Keep moving it around so that the sides are all even and thin as well.
Heat a pan and put the bhakhri on it.
Cook it on medium heat until bubbles appear.
Flip the side and cook it as well.
Now using a chimta/pair of tongs, move the bhakhri to the open flame and lightly toast it.
Remove from heat and apply ghee.
Rock Salt is less salty as compared to the table salt, add a little more than the usual.
You may also add some roasted peanut powder and green chillies
All these food shows on TV show some version of crusts being used on different ingredients. What has been stopping people to use different things to make the crust – other than Bread crumbs.
To be fair this was not the first thought that came to me :P. I was out of bread crumbs and was too lazy to make fresh one. So I googled “Crust without breadcrumbs”; all the results were telling me was “How to make breadcrumbs”. So I thought lets atleast read a recipe and then decide how to tweak it.
First thought for the base came to me was salted peanuts. Second thought was blanched almonds. Third was rolled oats – coarsely chopped. And I promise the final one was Wheat/oat bran. So I used the bran for this recipe because there was a box that was just lying around :P. I have been using this bran in chapatis and parathas but since husband didnt really like it, I use it only for mine.
Let us get to making this gorgeous paneer. 🙂
You shall need: [ serves 1]
75 gms paneer [2 chunks/slices of the size that you like]
4 tbsp oat bran
3 tbsp chopped fresh herbs [ I used corriander, Basil and mint]
1/2 tsp Salt
1/4 tsp red chilly flakes
1/4 tsp lemon juice
1/4 cup milk
Shallow non stick pan
Two small plates/shallow bowls
Mix the bran, herbs, lemon juice, flakes and salt in one plate.
Pour the milk in another plate.
Cut the paneer in the slab of the size that you like.
Dip the paneer in milk, on both side.
Move it to the bran herb mix.
Cover it generously and press some mix on it lightly ,as well.
Heat the pan on a medium low heat until it is nice and hot.
Add few drops of oil. Once it is hot enough, lower the paneer in the pan and let it stand there for a few min. Do not move it to check.
Once you can see brown edges, add a few drops of oil on the uncooked side and flip it gently.
Press it gently to make sure the crust cooks well on the other side as well.
Transfer on serving dish and serve with a lemon.
I ate it with a methi roti and added a tsp of cheese spread on it, turning the paneer and roti into a burrito-ish.
Next time I will like to add a few nuts to the bran as well.
In case you do not have fresh herbs, go ahead and use the dried ones- but fresh ones are more preferred. 🙂
Adding more oil is not necessary, trust me. Your pan needs to be good, though.
Adding a few drops of milk on the crust [while adding the crust on top of the paneer] will make sure it sticks well.
So you are sitting in the living room and staring at the gorgeous stuff that people that people click with their magical little boxes called camera. While you can sit there and feel about you not having the patience to do the same or you can work your magic in creating something you are proud of you.
I am of the latter kind. While I feel terrible at times for not paying enough attention to these details like presentation and story telling. So is it the ingredient that keeps me going, YES. I am a loyalist when it comes to food habits. I have always been a fan of the broken wheat/bulgur. My healthy eating days are here to stay so I have been giving this gorgeous ingredient a spin of all kinds.
You shall need: [Makes about 20 small balls]
1/2 cup broken wheat
3 cup water
1/4 cup chopped fresh corriander leaves
2 tbsp bajra/jowar/ragi/besan/while wheat flour [I used Bajra Flour]
Salt and red chilly powder
juice of half a lemon
Peniyaram pan/non stick pan
Wash the broken wheat 2-3 times.
Soak it in 1 cup water for 20-30 min.
Bring 2 cup water to a simmer and add the broken wheat [minus the soaking water]
Reduce the flame to medium and stir using a fork occasionally.
Once it cooks, it will be double in volume and the water will almost be gone. – say 12-15 min or so
Put the wheat in a strainer to get rid of extra moisture.
Cover the strainer with a tea towel. Stir it with fork a few times till this cools.
Move the wheat to a bowl once it is cool to touch.
Add the flour, salt, corriander, lemon juice and red chilly powder. Taste to adjust the spice.
Heat the pan and add a drop of oil in each slot.
Using a spoon, scoop the mix and make tiny balls of it.
Put these in the pan and let them brown well on all sides.
Oh what thunderous response this one got me, day before. 🙂 Thank you for the love, people. Barley is great substitute for rice in your life. It is a little tricky looking seed but it does wonders. I adapted this recipe.
You shall need: [Serves 2]
1/2 cup.. Pearl Barley- soaked for 20 min in warm water- discard the water and place it on a tea towel to remove the moisture
1.. small onion chipped fine
3 cloves of garlic – minced
2 tsp… olive oil
1.4 cup white wine- optional*
1.. medium carrot diced small
1… tomato- de-seeded and chopped small
1/4 cup… blanched peas
1/3 cup… paneer [soft] or ricotta- make a paste with the cheese spread [Homemade ricotta cheese recipe coming soon]
Last Saturday, I was determined to dedicate myself to the idiot box and I did. Since I was up at 6 am as P was leaving for work, I turned the TV on and one after the other I saw 8 flicks (Most of them side by side). Oh and did I mention, this was only till 1 pm.
I was bored to death by the time I was on the 5th flick which happened to be one of my favorite ones, Zindagi Na Milegi Dubara. While fiddliing with the remote, a magazine fell on the floor. It was Good Food India, August issue. On the cover page there were gorgeous hard shell tacos with Pindi chana filling. I said “Challenge accepted” to myself and headed for the kitchen.
Thank God I had maize flour else the plan would have been shelved. Let me take you through the recipe.