Saturday, 7 July 2012

BHAJANICHI UPARPINDI / MOKLI BHAJANI


BHAJANICHI UPARPINDI / MOKLI BHAJANI
This is a quick and easy to make recipe with readily available ingredients.
 Bhajani peeth or flour(a mixture of various flours roasted and ground separately) is easily available in almost all Maharashtrian homes which is used to make thalipeeth. Try this recipe out, it’s a delight on your taste buds.

INGREDIENTS:-

1 cup
Water                                                 
1 cup
Salt                                                     
to taste
Sugar 
½ tsp
For Tadka---

Oil
4 tbsp
Rai(mustard seeds)
½ tsp
Heeng(asafetida)
¼ tsp
Haldi(turmeric pdr)
¼ tsp
Chilli pdr 
½ tsp


METHOD:-
1) Mix together in a bowl the bhajani flour along with salt, sugar, chilli pdr, haldi and water to form a thick paste.
2) Heat oil in a pan. Add mustard seeds and when it crackles add heeng and haldi.
3) Immediately pour in this prepared thick paste in pan, sauté a little, cover and simmer on a slow flame for some time. Roasted flour consumes a little more oil than any other unroasted flour. In such a case add a little more oil as required.
4) When the steam starts to come out mix it again, cover and cook.
5) Slowly the paste will start to come together and start developing a little crumbly but moist texture.
6) No need to cook for a long time as it gets cooked in 3 – 4 minutes. 
7) Serve immediately with curd garnished with fresh grated coconut, coriander leaves and lemon wedges.



For the recipe of Bhajani you may search it on this site or go to http://paripoornapaksiddhi.blogspot.in/2012/07/thalipithachi-bhajani-mixed-cereal.html