September 29, 19:20Aaj Tak

Recipe for Turaai Bhaji in Maharashtrian Style with Green Chili and Garlic

If you are tired of ordinary turaai dishes, try preparing it in the Maharashtrian style. This turaai bhaji, prepared using green chili, garlic, and roasted peanuts, has a unique taste. It can be served with roti, chapati, paratha, or dal-chawal.

The addition of peanuts and garlic radically changes the taste of turaai. Although many people may not like the taste of burdock, pumpkin, and turaai, especially considering that turaai always turns out bland and simple, the Maharashtrian cooking method might surprise you.

In Maharashtra, turaai is cooked in a special way called Dodkachi Bhaji. To prepare Dodkachi Bhaji, turaai, green chili, garlic, and roasted peanuts are used. These ingredients give even a simple vegetable an excellent taste and a light crunchy texture. Notably, this dish does not require a large amount of spices. It is served with roti, chapati, paratha, or dal-chawal.

To begin, thoroughly wash the turaai and remove the skin. Then, cut it into small pieces and set aside. The green chili and garlic also need to be cut into large pieces. The roasted peanuts should be crushed into coarse crumbs; it is important not to turn them into a fine powder, as the coarse crumbs retain crunch and flavor in the dish.

Heat oil in a pan, then add rai seeds and jeera, allowing them to sizzle. Next, add the chopped green chili and garlic and fry on medium heat until the strong aroma of garlic appears. After that, add the chopped turaai to the pan and mix well with the green chili and garlic. Cook the turaai for several minutes on medium heat. Since turaai contains a lot of moisture, it releases it during cooking, so no extra water needs to be added initially.

Cover the pan and let the turaai cook for some time, stirring occasionally so that the vegetables do not stick to the bottom. When the turaai becomes soft and most of the liquid evaporates, add the crushed roasted peanuts. Mix the peanuts thoroughly with the turaai and cook for another 2-3 minutes. During this time, the peanut flavor completely permeates the turaai, improving the texture of the dish. Garnish the finished vegetable with finely chopped green onion and turn off the gas.

The finished Maharashtrian turaai is prepared as a delicious snack, which is recommended to be served hot with roti, chapati, or paratha. It also pairs excellently with dal-chawal. If you are tired of eating the same type of turaai, you can try this Maharashtrian recipe.

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www.aajtak.inSeptember 25, 08:10

How to Prepare Spicy Badhal (Brata Kathala) Marinade Using Cardamom and Fennel

When it comes to marinades, people first think of mango, lemon, or chili marinades. However, if you love marinades and are tired of familiar flavors, try making a spicy marinade from badhal, which is called brata kathala. Badhal, known in English as Mankhi jackfruit, is prepared using cardamom, fennel seeds, kalonji, and pure mustard oil. This marinade is so delicious that it can double the flavor of ordinary lentils with bread or paratha.

Badhal belongs to the kathala family. It externally resembles a small kathal but differs in that its surface is velvety rather than prickly. The ripe fruit is eaten directly, while the raw fruit is used to prepare marinades and chutneys. It is rich in vitamins C and A, iron, and antioxidants, and its season is during the hot and rainy time of year.

Ingredients

To prepare, you need 500 grams of raw badhal, cut into small pieces; 2 tablespoons of cardamom (lightly crushed); 1 tablespoon of fennel seeds; 2 tablespoons of yellow or black mustard (lightly crushed); 1 teaspoon of kalonji (nigella seeds); 1 teaspoon of turmeric powder; 1.5 tablespoons of red pepper powder (depending on spiciness); 1/2 teaspoon of asafoetida; 1 cup of mustard oil; 2 tablespoons of amchur powder or vinegar (for tanginess); salt to taste (the marinade salt should be slightly saltier).

Preparation Instructions

First, you need to prepare the badhal: peel it and cut it into desired small pieces. In a pot, boil water, adding a pinch of turmeric and salt, and cook the badhal pieces for 3-4 minutes (they only need to be partially cooked so they do not overcook). After that, remove the cooked pieces from the water and spread them on a cotton cloth in the sun or near a fan for 2-3 hours to completely remove all moisture.

Next, in a pan over low heat, fry the fennel seeds and cardamom for 1 minute to release their aroma. After cooling, grind them in a blender to a light coarse consistency. Then, heat the mustard oil in a pot until it smokes, after which turn off the gas and let the oil warm up slightly. In the warm oil, mix the asafoetida, kalonji, ground cardamom and fennel, mustard powder, turmeric, red pepper, amchur, and salt, mixing thoroughly.

Finally, add the dried badhal pieces to this spicy oil mixture and mix well so that each piece is covered with spices. Let the finished marinade cool completely, then transfer it to a clean and dry glass jar (bornya). Leave the marinade in the sun for 3-4 days, and your spicy badhal marinade will be ready to serve!

www.aajtak.inSeptember 16, 09:53

Rajasthani Masala Bati Recipe: Preparation Using Flour, Dry Grain, and Lentil Flour

Anyone visiting Rajasthan must try the famous Dal Bati Churma. This dish is very popular, and people travel from afar for its taste. However, if you want to prepare something different from regular bati, try Rajasthani Masala Bati.

Masala Bati is prepared by mixing flour, dry grain, and lentil flour with coarsely ground spices. It is these spices that give the bati softness inside and a light crispy texture on the outside. The flavor of this dish becomes twice as rich when served with Dal Panchratan, Dal Arhar, green chutney, and pickled vegetables. Next, we present the method for preparing special Rajasthani Masala Bati.

Rajasthani Masala Bati Recipe:

The true taste of Masala Bati is achieved through the use of spices. For this, in a food processor, you should mix whole cinnamon, cardamom, cumin, cloves, black pepper, and salt. It is important not to turn them into a fine powder, but to grind them lightly. This will allow you to better perceive the aroma and taste of the spices when eating the bati.

How to Knead the Dough for Bati

In a large bowl, mix wheat flour, dry grain, and lentil flour. Then add the prepared coarsely ground spice mixture, asafetida, red chili powder, asafoetida, and baking powder, thoroughly mixing all ingredients. After that, incorporate ghee and mix it well with the dough. Knead the dough by gradually adding water. The dough should be soft, like chapati dough, but not too stiff and not too loose. Cover the kneaded dough and leave it for about 20 minutes to stabilize well.

Shaping Round Batis

After 20 minutes, the dough needs to be gently kneaded again until it is smooth. Then, separate small pieces of dough. This amount will yield about 15-16 pieces. Each piece must be wrapped between your palms, giving it a round shape. This is how all the batis are made.

How to Bake Bati in the Oven

Grease a baking tray with a little ghee. Arrange the ready batis on the tray with a small distance between them. Preheat the oven to 220 degrees Celsius. Place the tray with the batis on the middle rack of the oven and bake at 220 degrees Celsius for about 10 minutes. After 10 minutes, take out the batis and check their color. If they are still light, reduce the temperature to 200 degrees Celsius and bake for another 5 minutes. If necessary, you can bake for another 5 minutes. The batis are ready when they become evenly golden-brown and well-cooked. This usually takes about 20 minutes, but the time may vary depending on the oven.

Serving, Dipped in Ghee

The batis should be dipped in ghee while hot. Now your hot Masala Bati is ready. It is served with Dal Panchratan, Dal Arhar, green cilantro chutney, and pickled vegetables. Adding a little more ghee on top significantly enhances the flavor.

Pro Tip: The cooking temperature and time may differ in every oven. Therefore, after the first 10 minutes, be sure to check the batis. Then continue baking them as needed until they achieve a nice golden-brown color.