Rice Bhakri Recipe | Leftover Rice Flatbread

Bhakri (भाकरी), also known as Dhebra, is a traditional unleavened flatbread popular in the cuisines of Maharashtra, Gujarat, Northern Karnataka, and Goa. It is slightly coarser and heartier than chapati, making it a wholesome accompaniment to chutneys, curries, and dals.

This version of Rice Bhakri is a wonderful way to use up leftover rice. Combined with fresh vegetables and aromatic spices, it turns into a nutritious and delicious meal.

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Ingredients Required

• ½ cup grated carrot
• 4 teaspoons finely chopped methi (fenugreek) leaves
• 4 teaspoons finely chopped beans
• 4 teaspoons finely chopped cauliflower
• Salt, to taste
• 1 teaspoon chilli powder
• 1 teaspoon coriander powder (dhania powder)
• 1 teaspoon ginger-garlic paste
• 1 teaspoon garam masala powder
• 1 cup leftover cooked rice
• 2 cups rice flour
• 8 teaspoons oil

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Method

1. Blend the leftover rice into a smooth paste without adding any water.
2. In a large mixing bowl, combine the grated carrot, methi leaves, chopped beans, cauliflower, salt, chilli powder, coriander powder, ginger-garlic paste, and garam masala.
3. Add the blended rice paste and mix well.
4. Gradually add the rice flour and knead into a soft dough. The consistency should be similar to chapati dough.
5. Grease your hands with a little oil and flatten portions of the dough onto a greased plastic sheet or parchment paper.
6. Carefully transfer the bhakri onto a hot tawa.
7. Drizzle a little oil around the edges and cook on both sides until golden spots appear and the bhakri is cooked through.
8. Repeat with the remaining dough.

Serve hot with chutney, sambar, curd, or your favourite curry.

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Idli Tikka (A Delicious Way to Use Leftover Idlis)

Who would have thought that leftover idlis could be transformed into such a tasty evening snack? Idli Tikka is a healthy, almost fat-free alternative to traditional tikkas and makes a perfect tea-time treat. Crispy on the outside, soft on the inside, and packed with aromatic spices, this recipe is sure to become a family favourite!

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Ingredients Required

• 4–6 leftover idlis
• 2 teaspoons hung curd
• 1 teaspoon tandoori masala
• 1 teaspoon ginger-garlic paste
• A pinch of black salt
• Salt, to taste
• ½ teaspoon chilli powder
• 1 teaspoon coriander powder (dhania powder)
• 1 teaspoon garam masala
• A pinch of turmeric powder (haldi)

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Method

1. For this recipe, it is best to use slightly firm or overcooked idlis rather than soft, spongy ones. Softer idlis tend to become soggy during marination.
2. Cut the idlis into bite-sized squares.
3. In a bowl, combine hung curd, tandoori masala, ginger-garlic paste, black salt, regular salt, chilli powder, coriander powder, garam masala, and turmeric powder. Mix well to form a smooth marinade.
4. Add the idli pieces and gently coat them with the prepared masala.
5. Cover and marinate for 5–6 hours to allow the flavours to penetrate.
6. Thread the marinated idli pieces onto skewers. Alternatively, you can shallow-fry them on a tawa if you do not have skewers.
7. Grill in a preheated oven at 200°C for 15–20 minutes, turning once halfway through, until lightly crisp and golden around the edges.
8. Serve hot with mint chutney.

Very yummyyyyyy indeed!  

Vangi Kothsu Recipe | South Indian Eggplant Kothsu

Vangi Kothsu is a delicious South Indian side dish made with brinjal (eggplant), moong dal, onions, tomatoes, and tamarind. This flavourful and mildly tangy accompaniment pairs wonderfully with idli, dosa, pongal, and even steamed rice.

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Ingredients Required

• 150 g brinjal (eggplant), cut into small pieces
• 100 g onions, finely chopped
• 100 g tomatoes, finely chopped
• ¼ cup moong dal
• 2–3 green chillies
• 3 teaspoons oil
• ½ teaspoon mustard seeds (rai)
• 3 teaspoons finely chopped onions
• 1 dried red chilli, broken into pieces
• 4–5 curry leaves
• 4 teaspoons thick tamarind extract
• ½ teaspoon sambar powder
• Salt to taste
• Coriander leaves, for garnish

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Method

1. Wash and soak the moong dal for about 30 minutes. Drain and keep aside.
2. In a pressure cooker, combine the soaked moong dal, chopped onions, tomatoes, brinjal pieces, and green chillies. Add enough water and pressure cook for 2–3 whistles.
3. Allow the pressure to release naturally. Mash the cooked mixture gently using a dal masher.
4. Heat oil in a kadai. Add mustard seeds and allow them to splutter.
5. Add the broken red chilli, curry leaves, and finely chopped onions. Sauté until the onions turn translucent.
6. Add the mashed brinjal-dal mixture to the tempering.
7. Stir in the tamarind extract, sambar powder, and salt to taste.
8. Simmer for about 10 minutes, allowing the flavours to blend well.
9. Switch off the flame and garnish with freshly chopped coriander leaves.

Serve hot with idli, dosa, pongal, or steamed rice.

 

Easy Banana Custard Dessert (Ready in 2 Minutes)

This is a very simple dessert that can be prepared in just a few minutes. It is creamy, comforting, and perfect when you are craving something sweet without spending too much time in the kitchen.

Custard powder is the main ingredient in this recipe. If you don't have custard powder on hand, you can easily substitute it with a combination of cornflour and vanilla essence, or cornflour and cardamom powder for a delightful flavour.

Ingredients Required

• 1 cup milk
• 2 teaspoons custard powder
• 2 teaspoons sugar
• 4–5 almonds, coarsely crushed
• 1 banana, finely chopped

Method

1. Boil the milk in a pan.
2. In a small bowl, mix the custard powder with a little milk to form a smooth paste. Keep it aside.
3. Once the milk comes to a boil, add the custard paste and stir continuously to avoid lumps.
4. Add the sugar and mix well.
5. Cook until the milk thickens slightly.
6. Add the crushed almonds and chopped banana.
7. Stir gently and serve.

Traditionally, custard is served chilled. However, I enjoyed it warm because of the pleasant rainy weather. This versatile dessert can also be prepared using other fruits such as apples and pears, and you can experiment with different nuts according to your preference.

Enjoy this quick, delicious, and comforting dessert!

 

Katachi Aamti Recipe | Traditional Maharashtrian Chana Dal Aamti

Katachi Aamti is a traditional Maharashtrian delicacy prepared using chana dal stock and aromatic spices. The word "Katachi" refers to the flavorful liquid obtained while cooking chana dal, while "Aamti" means a tangy-spicy lentil-based curry. This comforting dish beautifully balances sweet, sour, and spicy flavors with the addition of jaggery, tamarind, and freshly ground spices.

Traditionally served with steamed rice, chapati, or bhakri, Katachi Aamti is a staple in many Maharashtrian households.

Ingredients

For the Masala Powder

• 2–3 tsp dry coconut
• ½ tsp cumin seeds (jeera)
• 3–4 dry red chilies
• 2 tsp coriander seeds (dhanya)
• 2 green cardamoms
• 1 bay leaf
• 2 cloves
• ½ tsp peppercorns
• 2-inch cinnamon stick

For the Aamti

• ½ cup chana dal
• 3 tsp oil
• Salt to taste
• 4–5 tsp finely chopped onions
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 2 dry red chilies, broken
• 5–6 curry leaves
• 5 tsp thick tamarind extract
• 3 tsp grated jaggery
• Fresh coriander leaves, for garnish
• Grated coconut, for garnish

Method

Step 1: Prepare the Chana Dal

1. Wash and soak the chana dal for about 3 hours.
2. Pressure cook with a pinch of turmeric for 3 whistles or until soft.
3. Reserve the cooking stock and keep the cooked dal aside.

Step 2: Prepare the Masala

1. Dry roast all the ingredients listed under the masala section until aromatic.
2. Allow them to cool.
3. Grind into a fine powder and keep aside.

Step 3: Prepare the Aamti

1. Heat oil in a kadai.
2. Add mustard seeds and allow them to splutter.
3. Add cumin seeds, broken red chilies, curry leaves, and chopped onions.
4. Sauté until the onions turn light golden.

Step 4: Cook the Gravy

1. Add the prepared masala powder and sauté for a minute.
2. Pour in the tamarind extract and cook until the oil begins to separate.
3. Add the cooked chana dal along with the reserved stock.
4. Stir in the grated jaggery and salt.
5. Simmer for 10–15 minutes, allowing the flavors to blend well.

Step 5: Garnish and Serve

1. Garnish with fresh coriander leaves and grated coconut.
2. Serve hot with steamed rice, chapati, bhakri, or poli.

Serving Suggestion

Katachi Aamti tastes best with hot steamed rice and a dollop of ghee, but it also pairs wonderfully with roti, chapati, bhakri, or Maharashtrian poli.