I
love Rajasthan...everything about that place is close to my heart...Be
it the folk songs and dances,the cool nights set off by the hot sun, the
scenic never ending sea of sand dunes, the palaces steeped in history
and mystery..the old tales of Kings past one is bound to hear around a
bonfire...the colorful embroidery and textiles...think colorful
bandhinis and lehriyas...and needless to say the food!!
How can one not love the Food??? OMG!! It is simply so delicious and soo different from the basic green vegetable diet we sea side kids end up having daily!
I have a past connection with Rajasthan. I am sure of it.Not least coz my hubby is a Rajput , and I finally became a pseudo Rajput
I have a dear friend, a mentor, a shoulder to cry on and an amazing gal who shares my love for poems and English literature..my passion for cooking and sharing... my love of Rajasthan..
Its none other than everyone's darling Garima Sarolia Narera..The lady with the most amazing spirit.. the gal with a sea of smiles..a lady with a kind soul...you just know it when you see some one that they are your kindred spirit...we bonded instantly.. the vibes were pretty much the same.. and I am in awe of her cooking and baking prowess..
She is such a store house of talent...and today, on my request, she has very sweetly made something extra special for me and my Lapetitchef friends...
We are one lucky bunch..coz I made the Rasgulla queen( i followed her rasgullas recipe) veer away from her famous bakes and cakes and make us something savoury thats steeped in tradition like Rajasthan.
Go to her blog Immediately if you want to get better at cooking. She has soo many awesome recipes you will be confused what to choose...
Check out the amazing, Rajasthani Bharwan Mirch and add an amazing spicy zingy twist to your evening tea or dinner...
a must in everyone's cooking repertoire...
She makes it just like her mom did..and that every one has to agree, is rather special.
Presenting http://cafegarima.wordpress.com/2014/08/13/rajasthani-bharwan-mirch/ from our Rajsthani princess Garima.
One sees this oft-repeated alliance of chickpea flour and chilly peppers in the cuisine.
Bharwaan Mirch is a’ hot’ favourite in my house. It is a stuffed chili- pepper quick stir fry which works beautifully with chapati or paranthas, hot or cold. In fact, a bharwan atop leftover roti/chapati is a household favourite with late Sunday chai. Picture a sunny winter morning with a Bajra roti and bharwan- total bliss! This is my Mom’s recipe.
Achaari Bharwaan Mirch
Ingredients
Big sized Chilli peppers/badi hari mirch- 8-10
Oil- 3 Tbsp
Chickpea flour/Besan- 1/3 cup
Salt- 1 tsp
Red chilli powder- a pinch ( optional)
Turmeric/haldi powder- ¼ tsp
Coriander powder/dhania powder- ½ tsp
Mango powder/aamchoor- ½ tsp
Asafetida/heeng- ½ tsp
Cumin/jeera- ½ tsp
Mustard seeds/rai- ¼ tsp
Fenugreek seeds/daana methi- ¼ tsp
Sesame/ til- 1/8 tsp
Rai ki daal- 1/8 tsp (optional)
Wash and slit the peppers (mirchi)
Heat 1 ½ tbsp oil and add the heeng,jeera, rai, rai ki daal, daanamethi and til.
Stir and add the besan and salt,chilli powder, haldi, dhania and mix well.
Keeping the heat on low medium, roast the besan till it changes colour and is cooked through. This takes about 8-10 minutes. Add the aamchoor and mix well.
Cool the masala mixture and stuff the peppers with the masala.
Heat 1 ½ tbsp oil and put in the stuffed peppers. Cook them switching sides frequently.
If it gets too dry and begins to burn, sprinkle a few drops of water.
Done!
These keep well in the refrigerator for up to three days.
Thanx G !!
A thrilled and wishing she was in Rajasthan,
S
How can one not love the Food??? OMG!! It is simply so delicious and soo different from the basic green vegetable diet we sea side kids end up having daily!
I have a past connection with Rajasthan. I am sure of it.Not least coz my hubby is a Rajput , and I finally became a pseudo Rajput
I have a dear friend, a mentor, a shoulder to cry on and an amazing gal who shares my love for poems and English literature..my passion for cooking and sharing... my love of Rajasthan..
Its none other than everyone's darling Garima Sarolia Narera..The lady with the most amazing spirit.. the gal with a sea of smiles..a lady with a kind soul...you just know it when you see some one that they are your kindred spirit...we bonded instantly.. the vibes were pretty much the same.. and I am in awe of her cooking and baking prowess..
She is such a store house of talent...and today, on my request, she has very sweetly made something extra special for me and my Lapetitchef friends...
We are one lucky bunch..coz I made the Rasgulla queen( i followed her rasgullas recipe) veer away from her famous bakes and cakes and make us something savoury thats steeped in tradition like Rajasthan.
Go to her blog Immediately if you want to get better at cooking. She has soo many awesome recipes you will be confused what to choose...
Check out the amazing, Rajasthani Bharwan Mirch and add an amazing spicy zingy twist to your evening tea or dinner...
a must in everyone's cooking repertoire...
She makes it just like her mom did..and that every one has to agree, is rather special.
Presenting http://cafegarima.wordpress.com/2014/08/13/rajasthani-bharwan-mirch/ from our Rajsthani princess Garima.
One sees this oft-repeated alliance of chickpea flour and chilly peppers in the cuisine.
Bharwaan Mirch is a’ hot’ favourite in my house. It is a stuffed chili- pepper quick stir fry which works beautifully with chapati or paranthas, hot or cold. In fact, a bharwan atop leftover roti/chapati is a household favourite with late Sunday chai. Picture a sunny winter morning with a Bajra roti and bharwan- total bliss! This is my Mom’s recipe.
Achaari Bharwaan Mirch
Ingredients
Big sized Chilli peppers/badi hari mirch- 8-10
Oil- 3 Tbsp
Chickpea flour/Besan- 1/3 cup
Salt- 1 tsp
Red chilli powder- a pinch ( optional)
Turmeric/haldi powder- ¼ tsp
Coriander powder/dhania powder- ½ tsp
Mango powder/aamchoor- ½ tsp
Asafetida/heeng- ½ tsp
Cumin/jeera- ½ tsp
Mustard seeds/rai- ¼ tsp
Fenugreek seeds/daana methi- ¼ tsp
Sesame/ til- 1/8 tsp
Rai ki daal- 1/8 tsp (optional)
Wash and slit the peppers (mirchi)
Heat 1 ½ tbsp oil and add the heeng,jeera, rai, rai ki daal, daanamethi and til.
Stir and add the besan and salt,chilli powder, haldi, dhania and mix well.
Keeping the heat on low medium, roast the besan till it changes colour and is cooked through. This takes about 8-10 minutes. Add the aamchoor and mix well.
Cool the masala mixture and stuff the peppers with the masala.
Heat 1 ½ tbsp oil and put in the stuffed peppers. Cook them switching sides frequently.
If it gets too dry and begins to burn, sprinkle a few drops of water.
Done!
These keep well in the refrigerator for up to three days.
Thanx G !!
A thrilled and wishing she was in Rajasthan,
S