KHARA BHATH / MASALA BHATH

Spiced Poori studded with Nigella seeds / Kalonji ki Masala Poori

 

Hello from this part of the world!!!!!!!!!

Today I will sharing an easy and tasty recipe of our humble Poori with the goodness of Nigella seeds or Kalonji.Kalonji seeds has more than 100 components in it and has excellent healing properties.Since ages it is being used  as a medicine for treating headache, nasal congestion , skin diseases  and toothache. It is very powerful remedy for  curing  dry skin, psoriasis, dandruff and eczema . It is also being used as an internal treatment for digestive disorders, arthritis, weak immune systems and asthma.Kalonji has such wonderful benefits that we should incorporate in our daily diet as much as possible.

You must be wondering that i am sharing such a simple recipe which many know. Check out the recipe for the secret ingredient.

As a part of our 85th #Foodiemonday #Bloghop theme #Nigellaseeds my humble contribution is this Nigella seeds studded spicy poori.

Ingredients:

1 Cup =200 Gms

2 Cups APF (Unbleached)

1 Cup Bread Crumbs (Made from sprouted extra fine grain bread)

2 Tsp Aachari Masala

Salt to taste

1 Tbsp Nigella seeds / Kalonji

Oil for frying + 2Tbsp sizzling hot oil to mix the dough

1 Cup Water

Method:

Mix the first 5 dry  ingredients. Make a well in the centre.Heat 2 Tbsp oil and pour the hot sizzling hot oil in the well. Take a spoon and mix all the ingredients.Slowly add water (as required) to knead the dough. Cover it with a damp cloth and let it rest for 15 mins.

Heat the oil in a wide bottom pan for frying.Make small balls of the dough. Roll it into the thickness you like and once the oil is hot deep fry them untill both the sides are done.

Serve hot with simple greenpeas and tomato relish!!!!!!!!!!!!!!!!!!!

Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!

 

KHARA BHATH / MASALA BHATH

Avarekalu Akki Puri / Hyacinth Bean Puri

 

Winters season has started in many parts of the world.Winter in India starts  from November  to February. The year’s coldest months are December and January, when temperatures fall.The days are short and the nights are longer.We all love to stay cosy and warm during this season.Weekends are the best as we can pamper ourselves with yummy foods and piping hot Tea / Coffee while we enjoy the cold weather. The part of the world I stay has a humid climate and we hardly have so called winters here.

This week for our 71st #Foodiemonday #Bloghop theme #Wintervegetables my contribution is Avarekalu Akki Puri /Hyacinth bean Puri .One of the yummy dish i have had.

In Karnataka, the hyacinth bean is made into curry , added to upma  and as a flavoring to Akki rotti. Sometimes the outer peel of the seed is taken out and the inner soft part is used in a variety of dishes.Avarekai Festival is celebrated in Bangalore with a wide varieties of dishes made using Avarekai / Hyacinth Beans.One should definitely attned this festival just to know more about this Bean.

 

Recipe for Avarekalu Akki Puri / Hyacinth Bean Puri:

Ingredients:

2 Cups Rice flour

1 Cup boiled hyacinth beans /Avarekalu
1 Tsp chilli powder
1/4 Tsp Hing
Salt to taste

2 Tsp Flax seeds roasted and powdered

Oil for frying

2 Tbsp Sizzling hot oil for the dough.

Method:

Pressure cook Hyacinth beans with some salt upto 2 whistles.

Mix all the dry ingredients above and add the boiled beans to it. Add 2Tbsp  of sizzling hot oil  to the mix. Add salt to taste and slowly add water as required to form a soft dough. Make small balls of the dough.Take a foil and spread it.Smear some oil on it and pat the dough to form a round shape.

Deep fry in oil. Poori are ready and can be served with coconut or peanut chutney.

I love to have them with Peanut Chutney.

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Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!

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