BAFAURI / DAL BAFAURI / STEAMED BAFAURI

Bafauri is a very healthy snack from the North Indian states of Bihar, Chhattisgarh and Madhya Pradesh. There might be a slight variation from state to state. Basically it is made with chana dal which is soaked and ground coarsely. Finely chopped onion, coriander leaves and some spices are added for flavouring. Dumplings are made with this mixture and steamed to perfection. This is an oil free snack and the taste is also incredible. You can relish it with mint chutney or any  other chutney you prefer.You have to try it out once and I am sure you will agree with me.

Now this recipe is is part of our monthly challenge in a facebook group where we are paired every month with a different partner. Both select the secret ingredients for each other.This month the theme is "Steamed Food " which was suggested by Anu Kollon who blogs at Ente Thattukada. She made a traditional Kerala dish Vattayappam 

I am paired with Pavani Gunikuntla. Do visit her blog Pavani's Kitchen for the authentic Andhra recipes. For this event I gave her Sugar and Green chillies and her recipe was Khaman Dhokla which is a popular Gujarati snack loved by one and all.

I was given Carom Seeds (Ajwain) and Asafoetida (Hing) by Pavani  and using these two ingredients I chose to make this healthy Bafauri, which I am sure you are going to fall in love with when you make it. 

Now let's proceed with the recipe.

Ingredients:
Chana dal ............. 1 cup
Green chilli paste .. 1 tsp
Garlic paste........... 1 tsp
Onion .................. 1 (finely chopped)
Coriander leaves... 1/2 cup
Ajwain / carom seeds .. 1/3 tsp
Asafoetida .................. 1 or 2 pinches
Baking soda ............... 2 pinches
Turmeric powder ....... 1/2 tsp
Salt .......................... to taste
Oil ............................ for brushing the steamer plate.

Method:

Soak the chana dal for few hours.

Drain the water and grind it coarsely without adding water.

Add all the mentioned ingredients.

Mix them well.

Shape them in any form you desire. Line them on a greased steamer plate. You can also use the idli cooker any pan like I have done here.

Cover the lid and steam for 20 minutes turning the side once carefully. The time may vary a bit depending on the size of the dumplings

Touch them with a finger to see if they are firm.

Serve with any chutney of your choice.

Pin for later

Some more steamed snack options:

Undi / Oondi / Pundi Gatti 

Tingmos / Ting Momos / Tibetian Steamed Buns

Patra / Gujarati Snack

Patrani Machi / Fish Steamed in Banana Leaf

METHI MALAI PANEER

Try out this delicious methi flavoured rich and creamy paneer recipe. It is a party dish for sure. Pair it with rotis or naans.

Ingredients:
Paneer ........... 150 gms
Cashew nuts .. 8-10
Onions ........... 1 large
Garlic ............ 5 - 6 cloves
Green chillies .. 1 or 2
Cream ............. 4-5 tbsps
Fenugreek / methi ... 1/2 cup
Kasoori methi ... 1 tbsp
Salt ............. to taste
Turmeric powder ... 1 pinch
Garam masala powder .. 1/2 tsp
Ghee or butter ........ 2 tbsps (you can use oil if you like)

Method:
1. In a pan take the onion pieces, cashew nuts, green chillies, garlic and boil them adding 1 cup of water. Cool them and grind to a paste.
2. Cut the paneer into cubes and fry them lightly. Remove and set aside.
3. In a pan heat the ghee, butter or oil. Add the chopped fenugreek leaves and saute them.
4. Add salt to taste and a pinch of turmeric.
5. Now add the onion cashew paste and saute on low flame. Check the salt and add if needed.
6. Tip in the paneer pieces, about one cup water and cook on low flame. If you have any water from boiling the onions and cashews use that.
7. Dry roast the kasoori methi lightly crush it and add it to the gravy.
8. Also add the garam masala now.
9. After cooking for one minute on low flame stir in the cream and mix gently.
10. After adding the cream do not cook for long. Just one or two boils and it is done.

Note:
I usually fry the paneer cubes and freeze them in a zip lock bag. All you have to do is thaw as much as you need, immerse in hot water for few minutes. The paneer is ready to be added to the curries.

Pin it for later

Check out some more Paneer Curry Recipes:

Shahi Malai Matar Paneer

Paneer Hearts Pasanda / Stuffed Paneer Hearts

Paneer Bhurji

Butter Paneer

CHIA SEED PUDDING / NO COOK PUDDING / 3 - INGREDIENT PUDDING

There are times we crave for a dessert and here is one such recipe that can serve as a healthy guilt-free dessert made with just 3 ingredients - Chia seeds, coconut milk and honey. However it can also be had as a breakfast with a variety of add-ons like fresh fruits, crushed dry fruits, cereals, etc etc Sky is the limit. You can also flavour it with cardamom powder, rose syrup, chocolate syrup, or add fruit compote .You can also use yogurt, almond milk, soya milk or even the normal milk also.

Chia seeds have many health benefits and very few calories. These are easily available everywhere.

Ingredients:

Coconut milk ........ 1 tetra pack  (200 ml )

Chia seeds ........... about 1 and 1/2 tbsp

Honey .................. 1 tbsp or more (as you like)

Method:

1. In a bowl mix all the ingredients and set it aside in the refrigerator for minimum 6 to 7 hours or over night. 

2. Check it out before serving and adjust the consistency and flavours as per your liking. 

3. Transfer it into a serving bowl. Garnish with a sprig of mint leaves or anything available at home. 

Watch the recipe video:

Pin it for later

You may also like :

Mixed Fruits and Yogurt Smoothie with Flax Seeds

Caqui (Persimmon Yogurt Smoothie

SOREKAI MAJJIGE HULI / UDIPI STYLE BOTTLE GOURD CURRY WITH YOGURT AND COCONUT

Majjige Huli is a coconut and yogurt based curry from the Udipi Cuisine. Majjige means thin Butter Milk and Huli means Curry  and literal translation would be - thin yogurt curry.  It is usually made with the addition of vegetables like ash gourd, Mangalore cucumber, pumpkin, brinjal, yam, raw banana, or bottle gourd. We have so many options to choose from.
 Today's curry is with bottle gourd which is known as Sorekai in Kannada language, hence it is Sorekai Majjige Huli. This curry is mildly spiced and very light on the stomach. I would recommend using sour yogurt for this and after the yogurt is stirred in towards the end do not boil or over cook. Just simmer on low flame until it starts to boil, immediately switch off  the gas.

I was inspired by Mayuri's recipe  and so glad that I tried it out.

Ingredients:
Bottle gourd ......... 250 gms
Yogurt ................ 1/2 cup
Fenugreek seeds .. 1/4 tsp
Turmeric powder ..1/4 tsp
Salt ................... to taste

For the Paste:
Grated coconut  ..4 tbsps
Chana dal ...........2 tbsps (soaked for 2-3 hours)
Green chillies .... 2
Ginger .............. 1 inch piece
Cumin seeds .... 1/2 tsp
Coriander leaves .. 1/4 cup

For Tempering:
Mustard seeds .. 1 tsp
Asafoetida ...... 2 -3 pinches
Dry red chillies .. 2
Curry leaves ... few
Oil .................. 2-3 tsps (preferably sesame or coconut oil)

Method:

Peel and cut the bottle gourd into cubes.
Boil the with little salt, turmeric powder and the fenugreek seeds.

 Do not discard the water after boiling. We can use for the gravy. So add accordingly.

Remove them from water when done.

Now grind the ingredients in the second list to make a coarse paste.

Remove and set aside.

In a pan heat little oil and add  the ground paste.

 Saute a bit until dal gets cooked.

Mix the water left after boiling the bottle gourd into the paste. Simmer it for a minute and check the salt.

Tip in the boiled bottle gourd pieces into it.

When it starts to boil switch off the gas.
 Do not over cook.

Finally stir in the yogurt whisked with water.
Add enough to get the consistency of the gravy you want.

Heat the remaining oil in a small tempering pan.
Add the ingredients and allow them to crackle.
Stir them into the curry.

This curry is usually served with plain rice.

Watch the video

Pin for later

Here are some more recipes from Karnataka:

Kundapur Chicken Curry / Kundapura Koli Saaru

Mysore Rasam 

Mangalore Cucumber Curry / Mangalore Southekayi Curry 

WHOLE WHEAT FLOUR YEASTED FLAT BREAD WITH NIGELLA SEEDS

This is a healthy version of flat bread that you can make and enjoy with delicious veg and non veg curries. Home made bread, fresh from the oven is irresistible. It has no preservatives too. Once you start baking your own breads you will never go for the ready ones bought from a store.
 You can also try out some variations each time you bake by sprinkling sesame seeds, flax seeds or some herbs for a change.. 

Ingredients:
Whole wheat flour .... 2 cups or as needed
Yeast .......................   2 tsps
Sugar .....................  2 tsps
Salt ....................... about 1/2 tsp
Olive oil or butter .... 2 tbsps
Nigella seeds ..........  2 tbsps  ( as needed )
Milk ....................... 3-4 tbsps for brushing

Method:
1. Take 1/2 cup luke warm water and add the sugar.
2. Sprinkle yeast granules, cover and set aside in a warm place until frothy.
3. Take the flour in a large mixing bowl.
4. Pour the activated yeast mixture little by litle and mix.
5. Add salt at this stage. Mix it.
6. Also add 2 tbsps of oil or melted butter.
7. Knead the dough well adding little luke warm water as needed.
8. Knead well until you get a soft and pliable dough.
9. gather it into a round ball shape and place it in the glass bowl.
10. Cover it with a cling film and set it aside for proofing until it is double in size.
11. Whole wheat flour takes longer time to rise. (about 2 hrs in summer and maybe more time in winter)
12. Knock the dough lightly to remove air bubbles.
13. Divide it into 5 or 6 pieces as desired and roll them out slightly thicker.
14. Brush the milk on the surface and sprinkle some nigella seeds.
15. Press them lightly so that they stick in the bread.
16. Set them aside on a parchment paper spread in a baking tray.
17. Keep them covered or in the oven (not heated) for 1 hour.
18. Now bake them in a pre-heated oven at 300 C for 10 to 12 minutes or until done.
19. Cool them and store in a zip lock bag or an air tight box.
20. Just before serving heat them directly over the gas flame on both sides using tongs.
21. Brush little ghee or clarified butter.
22. Serve them with any veg or non veg curry.

See the recipe video:

Pin it for later

This recipe is part of the A-Z Recipe Challenge in a facebook group wherein we bloggers come together and choose  key ingredients alphabetically to make and post a dish every month. The alphabet for the month of April is "N" We have to select an ingredient with N and make our dish. I chose nigella seeds and made this bread.

You might also like these breads:

Iranian / Persian Barbari Bread / Naan-e-Barbari / Noon Barbari

Pita Bread / Middle Eastern Bread

Sheermal / Saffron Flavoured Flat Bread