GUR JI CHURI / CHURMO / WHOLE WHEAT CRUMBLE WITH JAGGERY

Gur ji churi or churmo is a crumble made with whole wheat flour. Flour dumplings are deep fried to a crispy texture and crumbled in a pestle and mortar or ground in a chopper. Sugar or jaggery is added along with hot ghee and mixed together. This is made as a prashad on Shivratri day.
Since I am using organic jaggery powder in this recipe I have added and mixed it. If you are using the usual jaggery it needs to be melted with water to remove the impurities. Then we have to thicken the syrup until it starts bubbling and then mixed it to the crumble along with hot ghee.

Ingredients:
Wheat flour .... 2 cups
Organic jaggery .. 3/4 cup to 1 cup (to your liking)
Ghee ...........  4-5  tbsps
Oil ........... for frying the dumplings.
Cardamom powder ... 1/4 tsp (optional)

Method:

Take the flour in a plate or bowl. Make a well in the middle and add 2 tbsps of ghee.

Mix it well and check the moin. If the flour forms a lump then it is perfect.

Add water little by little and make a stiff dough.

Divide the dough into 7-8 small dumplings.

Heat oil and drop the dumplings.

Turn them to fry evenly to a golden brown colour.

Remove them on a paper tissue.

Grind them coarsely in a chopper or pound in a pestle and mortar to make the crumble.

 Add the jaggery powder and cardamom powder.

Heat the remaining ghee and pour it over the mixture.

Mix it well.

Check out the video

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Gurji Kutti / Wheat flour crumble (soft version)

Bajre ka Churma

Churi / Churma (with sugar)

IDLI WAFFLES

If you have left over idli batter try out these waffles.. a nice way of making a variation dish instead of repeating the same snack. You can add diced or grated vegetables of your choice or even cooked chicken pieces, ham, cheese etc etc. Add chillies if you like. Your tasty fusion snack is ready.

Ingredients:
Idli batter ..... 3-4 cups
Onions ........ 2 tbsps (finely chopped)
Coriander leaves .. 2 tbsps (finely chopped)
Carrot .................. 2 tbsps (finely chopped)
Capsicum ........... 2 tbsps (finely chopped)
Tomato .............. 2 tbsps (discard the seeds and cut into small pieces)
Oil ................. to grease the waffle maker

Method:

Take the idli batter in a bowl. Add all the diced vegetables.

Mix it well.

Brush oil on the waffle moulds. Spoon sufficient batter on it.

Close the lid and switch it on.

When done remove the idli waffles.

Delicious idli waffles are ready to be served.

Serve hot with chutney/ sambar / sauce ..( anything you like.)







    See the recipe video

       

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Multigrain and quinoa waffles

RAJASTHANI GATTE KA PULAO

Gatte ka pulao is a traditional dish of Rajasthan made with gramflour dumplongs and spices. It can be relished just with some raita and papad.
 People in the dessert regions were very innovative and created dishes with bajra, jowar, gram flour and sundried  vegetables like ker, sangri, gawar etc etc. for their survival during summer when there were no vegetables available. Now these dishes have become a delicacy and an important part of the Rajasthani Cuisine.

This recipe is for "Shhhh Cooking Secretly"  a facebook group event in which we are paired with someone different each month who selects 2 secret ingredients for us. We make the dish using those and post it in the group. My partner of the month is Kalyani Sri . Her blog is - Sizzling Tastebuds .. do visit to check out the yummy recipes.

Ingredients for the pulao:
Cooked Basmati rice .... 2-3 cups
Onions ..................... 1/2 cup (sliced)
Garlic .................... 1 tsp (optional)
Cumin seeds ........... 1 tsp
Cinnamon stick ....... 2 small pieces
Bay leaves .............. 2
Cashewnuts ........... 8-10
Riasins ................. handful
Green chillies ..... 2-3
Turmeric powder ... 1/4 tsp
Garam masala powder .. 1/2 tsp
Salt ...................... to taste
Ghee .................. 1-2 tbsps (as you like)

Ingredients for Gattas:
Gram flour / besan ..... 1 and 1/2 cups or 2 cups
Yogurt ................... 2 tbsps
Ajwain / carom seeds .... 1/2 tsp (you may also add crushed saunf instead or both)
Turmeric powder ........ 1/4 tsp
Red chilli powder ....... 1/4 tsp
Asafoetida .... 1 pinch
Cumin powder ............ 1/4 tsp
Oil for moin ................ 1 tbsp (added while kneading)
Salt ........................... as needed
Oil ..................... to fry

Method:

Cook the rice and set aside.

Add all the ingredientsin the list 2 for making the gattas (except the oil for frying)

Knead them together. You may not require any water as the curd is enough for binding. If needed a spoonful very carefully and make a dough.

Divide the dough and roll into cylindrical shapes about 3/4 th inch thickness.

Boil the rolls in a wide pan for 5-7 minutes.

Remove them from water and let them cool.

Slice the gattas.

Heat oil in a pan and fry them. Remove and set aside.

Take a wok / kadai and heat the ghee.

Tip in the whole spices mentioned in the 2nd list followed by garlic.

Now add the sliced onions and saute for 5-6 minutes until light pink.

Add the cashewnuts, green chillies and raisins.

Now tip in the fried gattas, salt, spice powders. Mix carefully.

Finally add the cooked rice.

 Stir with a spatula to mix everything together.

Gatte ka pulao is ready.

Serve hot with raita and papads.

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