Bajri Flour Soup

Now a days  “Aadya’ , new member of our family keeps me busy to find time for updating my blog. But this “Bajri Flour Soup” recipe forced me to take time and post it here for you guys. Actually this  Soup is my mom’s recipe which is good for health post delivery. So after having “Aadya”, continuous two months she cooked it for me and made sure I have it daily.

And I too, instead of hating, started loving it day by day. Now not only me, but Pavan is also just a big fan of this soup.  We are soooo crazy for this soup, that we prepare it (in the largest pan we have at home ;-)) at least once a week, and so much in quantity… one will certainly laugh at 🙂

Bajri

Serves : 2

Preparation Time : 10 min

Ingredients :

1/2 Cup Bajri flour
1  Cup Coriander leaves
8-9 Curry leaves
2-3 Garlic Cloves
Pinch of Chilli Powder
Pinch of Asafoetida
Pinch of Turmeric Powder
1/4 tsp Paper Powder
1/2 tsp Coriander Powder
1/2  tsp Cumin Powder
1 tsp Oil for frying
Salt to taste

Method :

  1. Keep 4 cups of water to boil on one stove.
  2. Chop Coriander , Curry leaves and mince Garlic cloves.
  3. Heat Oil in pan over low flame on another stove.
  4. Add chopped Coriander, Curry leaves and Garlic to oil.
  5. Now add Cumin powder, Asafoetida, Coriander, Chilli powder, Turmeric  to it.
  6. Add Bajri flour and fry till it turns light  pink and gives aroma.
  7. Now slowly pour boiling water in pan and stir constantly.
  8. Add Salt and Pepper powder per taste.
  9. Bring it to boil for 5 min and turn off heat
  10. Garnish with coriander leaves and serve Hot !

Masala Chaas / Spicy Buttermilk

Buttermilk is one of the best refreshing drink in summer. It is easily available in dairy. Or you can blend cup of curd with cup of cold water to make it thin like buttermilk. I remember, when I was in hostel, my mom used to give me the mix of roasted Cumin powder, Black salt,Chaat masala and Asafoetida. I just had to add 1 tsp of it to make instant spicy buttermilk. I used to like that also, but fresh Coriander leaves, Green chillis and Ginger give totally different flavor to buttermilk as mentioned in below recipe. 🙂

Serves : 2

Preparation Time : 10 min

Ingredients :

  • 2 Cup Buttermilk
  • 1 tsp Oil
  • 1 Green chilly
  • 1/4 inch Ginger
  • 1/2  tsp roasted Cumin Powder
  • Pinch of Asafoetida
  • 2 tsp Coriander Leaves
  • Black salt and Chaat Masala to taste

Method :

  1. Finely chop Green Chilly, ginger and Coriander leaves.
  2. Heat Oil in pan, put above chopped ingredients plus Asafoetida in it.
  3. Add this tadka to buttermilk.
  4. Now add Black salt, Chaat Masala, Cumin Powder to buttermilk.
  5. Now mix it well and serve chill.

Note : You can also add Sugar if you like. This sweet form of buttermilk is called ‘Mattha‘ in Marathi .           In this case you have to add Green Chilly and Ginger to taste only. And no need to add              Asafoetida or Chat masala.

Moong Dosa

Generally preparing dosa is a headache for me as you need to make at-least 5-6 dosas for each.  You need to be very patient till the end . So i better go for Idli. 😉  But Moong dal dosa are filling, with 2-3 dosas you will be done. Also its very nutritious and easy to digest.  And its very tasty too. Some people prepare it with whole green moong as well. It is more healthy option.

Serves : 2

Preparation Time: 15 min

Ingredients :

  • 1 Cup Split Moong dal
  • 1/2 inch piece of Ginger
  • 5-6 cloves of Garlic
  • 2 Green Chillies
  • Jeera/cumin seeds – 1 tsp
  • Pinch of Asafoetida/hing
  • 2 tsp Coriander leaves (Chopped)
  • 1 Onion ( finely chopped )
  • Oil for making dosa
  • Salt to taste.

Method :

  1. Soak moong dal in water for 5-6 hours.
  2. Drain above dal and add Green chillis, Ginger, Garlic and Cumin seeds to it.
  3. Grind all above ingredients to a smooth paste.
  4. The consistency of the batter should be like Dosa batter, not too thin or too thick.
  5. Now add  finely chopped Coriander leaves, Onions and salt to taste.
  6. Heat a nonstick pan. Pour a ladle of the batter in the center of the pan and spread it out from the center making round shapes.
  7. Drizzle a tsp of oil around the dosa.
  8. After it is cooked, flip it over to the other side. Apply oil .
  9. Wait for a few seconds till the other side is cooked, remove the dosa from pan.
  10. Serve hot with pickle /  tomato chutney / or coconut chutney of  your choice.

Tip :  This dosa should be served hot to taste its best. And if nothing else you can have it with Tomato ketch up as well  🙂