Saturday, 6 July 2013

Bhajani ( Roasted Multi-Grain Flour)

This is a popular and authentic foodstuff from Maharashtrian  food  culture. It is a Ready-to-use flour prepared by roasting and grinding many grains and pulses. Many tasty and quick recipes can be prepared using this flour like Thalipeeth, Vade and many more. I will post them soon. 
Its main characteristic is its Nutritional Value.  Increasing the number of different cereals and pulses reduces the possibility of deficiency of any essential amino acid in “Bhajani” Due to roasting of grains and pulses, Bhajani is easier to digest.



ही पाककृती वाचा मराठीतून.......


This is my recipe of Bhajani:
I added some extra ingredients to increase its nutritious value. Original method is also given bellow.

Yields approx. 2 ¼ kg flour

You need:
  • Rice – 1 kg  [use mostly unpolished thick in size (not a long) rice which is used for bhakari/roti]
  • Spilt Bengal gram (chana dal)- ¼ kg
  • Spilt green gram (mung dal)- 100 gm
  • Spilt black gram (udad dal) or whole black gram- 100 gm
  • Soybean- 100 gm
  • Wheat- 100 gm
  • Sorghum (Jawar/Jwari)- 100 gm
  • Millet (Bajara/ bajari)- 100 gm
  • Finger millet ( ragi/nachani)- 100 gm
  • Horse gram (Kulith)- 50 gm
  • Dried Corn- 50 gm
  • Cumin seeds (jeera)- 50 gm
  • Coriander seeds (dhane)- 100 gm
  • Fenugreek seeds- 1/2  tsp (optional)


Directions:
Over a low to medium heat, dry roast  all ingredients  individually in heavy bottom pan until  nice and crisp or their colour turns light brown. Don’t burnt it. Stir frequently to prevent burning. Let them cool.







Combine and grind into a coarse powder using a flour mill.



Store this flour in airtight container. Keep in dry place. Use this for 2-3 months. The aroma tells that the flour is fresh.




Traditional Recipe (Kokani):
  • Rice - 1 kg
  • Spilt Bengal gram (chana dal)- 1/2 kg
  • Sorghum (Jawar/Jwari)- 1/4 kg
  • Wheat - 1/4 kg
  • Spilt black gram (udad dal) or whole black gram- 1/4 kg
  • Coriander seeds - 100 gm
  • Cumin seeds - 50 gm
Traditional Recipe (Other):
  • Millet (Bajara/ bajari)- 1 kg
  • Rice - 1/2 kg
  • Spilt Bengal gram (chana dal)- 1/2 kg
  • Sorghum (Jawar/Jwari)-  1/2 kg
  • Wheat - 1/2 kg
  • Spilt black gram (udad dal) or whole black gram- 1/4 kg
  • Coriander seeds - 1/4 kg

Note:
  • This recipe has a number of pulses used. However, you may omit any of the pulses mentioned above if not available.
  • If flour mills are not easily accessible or if you are in a big city or outside India, then this is the alternative method you can go for.
  • Quick recipe: Dry roast all flours (whichever available) separately for 10 minutes, combine and make thalipeeth in a usual way.

Advantages of preparing “Bhajani" at home: 

  • Self control over selection, purchase, cleaning and roasting of grains and pulses. 
  • Self control over selection and proportion of different types of contributing grains and pulses. 
  • Home-made “Bhajani is always much cheaper.
  • Preparation of “Bhajani” is a very simple procedure and it requires only 1 hour on any holiday, every 2-3 months.

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