Green Onion zunka

By -

Zunka Bhakri is an important dish from west India cuisine. It is one of the most important Maharashtra cuisine. Zunka bhakri is a part of daily meal in rural Maharashtra. Zunka is the versatile dish from rustic Indian recipes, prepared with besan and many spices with smooth texture.Almost in all old marathi films you can see a wife of a farmer bringing his meal to the farms basically consisting of zunka bhakri,lasun chutney and a red onions.

Zunka can be made of onions,green onion,cabbage,snake gourd,green peppers and even with methi.I prefer the one with green onions.

Ingredients

1 cup besan/chickpea flour-roast dry until little brown and aromatic.
2 bunches of spring onion /green onion/scallions
5 garlic cloves minced
4 green chilies finely chopped
5-6 curry leaves
1 tsp turmeric
1/2 tsp chili powder
pinch of hing
1 tsp mustard seeds
1 tsp cumin seeds
1 tbsp oil
1 tsp sugar
salt
3 tbsp water
cilantro for garnishing.

Method
  • Heat oil in a pan.When hot add hing,mustard seeds,cumin seed,curry leaves, green chillis,garlic fry for a min.Now add in the finely chopped green onions.Cover and cook for 2-3 mins.
  • Now add the salt,sugar,turmeric,chili powder and mix well.Add the besan little at a time to the  green onion mixing it simultaneously.
  • Sprinkle water on the mixture cover and cook for 5-7 min on low heat.Garnish with cilantro. Serve hot.

Popular posts from this blog

Aloo Broccoli

By -
Until I came to US, I had never tasted Broccoli. I use to call it green cauliflower whenever I saw it at the vegetable vendor (he he....). But in US I found it in many chinese and thai dishes.It surely has looks similar to cauliflower but tastewise its very very different and it can't be used as a substitute for cauliflower. My husband during his bachelorhood along with his friend had once cooked a curry using broccoli and he says the house began to smell like hell (I don't know why).Not to tell but the curry was a disaster. Hence in our 3 years of marriage our refrigerator never saw (or smelled???) broccoli. Finally, after a long wait I somehow convinced him to try broccoli. "Lets try at least once.I have seen so many bloggers cooking it. I doubt it’s that bad." Poor fellow. As he says mein bibi ka sab sunta hu. "You can cook in my absence and both of you (me n my son) can have it. Please don't force me to have it. I will not eat it at all .&quo
Read more

Simple and tasty: Lemon Yogurt Semolina Cake

By -
Here's what you need: 1 1/2 cup semolina/rava/cream of wheat 2 cup low fat plain natural yogurt 1/4 cup canola oil (you can use butter instead) 1 cup sugar 1 tsp baking soda 1 tsp vanilla essence 3 to 4 tbsp of nuts for garnishing (optional) 1 tbsp lemon zest a pinch of salt For syrup 1/4 cup water 1/4 cup fresh lemon juice 1/2 cup sugar The cooking Process Beat the yogurt and sugar well till the sugar dissolves. Add oil,zest,essence,baking soda and salt.Once the wet ingredients are mixed well add the semolina.Mix and let it stand for at least 2 hours.I sometimes even let it stand overnight.This enables semolina to soften and the cake turn out  fluffy. Preheat the oven to 350 deg F.Grease a tray and pour the batter.Garnish with nuts.Bake for 25-30 mins or until the toothpick comes out clean when inserted at the center of the cake.Let it cool for 15 mins and then unmold. In the meantime prepare the syrup.Heat the water and sugar mixture until the sugar diss
Read more

Chatpate Chole

By -
Here's what you will need 1 cup chickpeas washed and soaked in 4 cups of water overnight 1/2 cup finely chopped red onion 1 tbsp besan 1 tsp chili powder 1 tbsp cumin powder 1 tbsp coriander powder 1 tbsp garam masala 1 tsp anardana powder 2 tbsp lime juice 2 tbsp oil 1 tea bag salt Grind to a smooth paste 2 large tomatoes 4 garlic cloves 1 tbsp chopped ginger 1 green chili For Garnishing Handful of cilantro finely chopped 1/2 onion finely chopped lemon The Cooking Process Place the chickpeas along with the water it was soaked in into a pressure cooker.Drop the tea bag,tea bag is used to give the chickpeas a darker color,you can completely eliminate adding it.Pressure cook the chickpeas until they are done but not mushy,The best method would be pressure cook for 3 whistles and then simmer for 15 mins.Don't let the chickpeas stay with the tea bag in the cooker for long once it cools since they might continue to get darker.When the cooker cools
Read more