Maharashtrian Cuisine – 3

MAHARASHTRIAN CUISINE – 3 [BHARIT / KALNE  PURI / GEHU KHEER /RED AND GREEN THESA/THECHA / SALAD ]

By Dine in with Disha

BHARIT, KALNE KI🍪 PURI, GEHU KI🍶🍶KHEER, RED 🔴AND GREEN✳ THESA/THECHA and SALAD

#Bharit / bharta usually made by🍆🍆 purple/black brinjals, but Khandesh is the only region of Maharashtra where you get green big size brinjals. Bharit made by these brinjals tastes awesome. Usually 🍪Jowar or Bajra bhakri 🍪is served with the Bharit but actually it taste amazing with KALNE🔶 ki puri and Thesa or Thecha made by 🔥🔥Red and Green chillies, To sooth the pungent taste of your palate, Bharit is served with 🍶🍶🍶whole wheat Kheer…….So let’s start with this mouth watering JALGAON delicacy… .

BAINGAN KA BHARTA 

••INGREDIENTS••
1 kg Big green brinjals
150 gms spring onions / कांदेची पात
10-12 cloves garlic
8-10 green chillies (big one)
2 tbsp groundnut roasted and peeled
¼ cup chopped fresh coriander (washed)
3 tbsp oil
1 tsp jeera / cumin
Salt to taste

••METHOD••
Chop the spring onions stems (green part) finely. Wash them and keep aside. Keep the bulbs aside for serving as salad.

Wash and pat dry the brinjals. Apply oil over the brinjals. Roast them, directly on the flame from all the sides.
Allow to cool them.
Mean while, on a griddle dry roast green chillies on medium flame until they are cooked and slight burn marks are there. Remove in a plate and keep aside.
Pound garlic in Mortar and Pestle with little salt.
Add roasted green chillies, one by one and continue pounding. ( Pound the chillies, when still they are warm)
Add half of the chopped coriander and pound it nicely.
Break the roasted groundnuts into halves and keep aside.
Now peel the roasted brinjals, smash them with wooden blender.

Heat oil in a pan and add Jeera. Add groundnuts and spring onions. Saute for 2 mins.
Add pounded chillies mixture and saute for 3-4 min.
Now add mashed brinjals and mix nicely. Cover and cook for 3-4 mins on low flame. Stir 2-3 times. Garnish with remaining coriander and serve hot with KALNE ki puri.

FOR JALGAON SPECIAL KALNA FLOUR
••INGREDIENTS ••
1 kg Jowar
1/2 kg whole black urad
Salt to taste
2 tbsp methi dana /fenugreek seeds (optional)

••METHOD••
Clean and mix all the ingredients and get the coarse flour made from flour mill. Store this healthy flour in airtight container.

KALNE KI PURI🍪

••INGREDIENTS••
1 cup KALNA flour
½ cup wheat flour
Salt to taste ( remember KALNA flour contains salt so be careful while adding salt)
Oil for deep frying

••METHOD••
Mix all the ingredients and knead a tight dough by using little water at a time.
Apply oil over it, cover and keep aside for 20-30 mins.
Knead the dough again. Make small balls from the dough.
Roll into small discs and deep fry these puris.
Serve them with Bharit.

Khandeshi Green Chilli Thesa❇❇
••INGREDIENTS••
8-10 green chillies
6-7 cloves garlic
½ cup fresh coriander washed and chopped
4-5 tbsp roasted groundnuts (peeled, pound into coarse powder)
Salt to taste
2 tbsp oil

••METHOD••
Dry roast green chillies on a griddle OR direct flame.
Roast from all the sides till slight burn marks are there.
In a mortar, add garlic and salt, smash/pound with pestle.
Add roasted chillies one by one and continue pounding.
Once all chillies are done add coriander and pound it. Mix everything nicely with spoon.
Heat oil in a pan, add ready chilli mixture and groundnuts powder.
Fry for 2-3 mins on medium flame.
Thesa is ready to serve.
This Maharashtrian versatile thesa is very good combo for Roti / bhakri / bread /chapati or any snacks.

RED CHILLI THESA / THECHA🔴
••INGREDIENTS••

6-7 fresh red chillis
4-5 cloves of garlic
4-5 tbsp roasted groundnuts (peeled, pound into coarse powder)
Salt to taste
2 tbsp oil
½ tsp mustard seeds

••METHOD••
Wash and dry the chillies and discard the roots.
Pound garlic and salt in mortar and pestle.
Add red chillies one by one and pound nicely.
Heat oil in a pan, add mustard seeds, let it crackle. Add chillies paste and groundnuts powder and stir fry for 2 mins.
Remove from flame. Serve with BHAKRI, PURI, ROTI etc.

WHOLE WHEAT KHEER/गव्हाची खीर🍶🍶

••INGREDIENTS••
1 cup whole wheat
¾ cup of jaggery /gur
¼ tsp nutmeg powder / Jaifal powder
¼ tsp green Cardamom powder
1 tsp Khaskhas/ poppy seeds
1 tbsp fennel seeds /Saunf
2-3 tbsp sliced fresh coconut
2-3 tbsp grated fresh coconut
3-4 tbsp roughly chopped almonds and cashews ( fried in little ghee)
3-4 tbsp ghee
Hot Milk as required while serving

••METHOD••

Wash and soak the wheat for 20 mins. Drain the excess water.
Put it in a mixer jar and just pulse 5-6 times. Remember we just need to remove the outer husk from the grain, don’t have to break them.
Remove it in a flat plate , dust and clean the fine upper layer of the wheat.
Apply 1 tsp of ghee over the grains and tie up in a muslin cloth and hang it for 10-12 hours.
Now remove grains from the cloth again just dust it once.
Add 4 cups of water in the pressure cooker and keep it on the flame. Allow it to boil. Now add wheat to it. Add a pinch of salt and 2 tbsp ghee.
Cover the lid and pressure cook it for 10-12 whistles. Remove from flame and allow to release pressure.
Open and check the wheat, it should be soft and mushy. If it is hard then again pressure cook for more whistles.
Mean while dry roast khaskhas and saunf and grind them.
Open the lid of cooker and keep it on the flame again. Add jaggery and remaining ghee.
Add grated and sliced coconut, dry fruits, fennel powder, cardamom powder and nutmeg powder. Keep it on a low flame cook it for about 5-7 mins.
This kheer is ready to serve. We don’t add milk to the kheer as Jaggery is there, so milk might curdle if added while boiling.
So the best way, while serving hot kheer add hot milk in the bowl, mix and serve.
🔶The most nutritious kheer with goodness of fiber, iron, proteins. AND …This is the…………
BEAUTY OF THE MAHARASHTRIAN CUISINE, SIMPLE YET HEALTHY, RUSTIC YET NUTRITIOUS.
🔶This KHEER is little time consuming, but believe me you must not have ever tasted such delicious kheer.
🔶 You can use Dalia / broken wheat instead of whole wheat for easy process. But whole wheat one tastes OUT OF THE WORLD.

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