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Honey bee publish details |
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RECIPE |
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| Title |
Health and taste together |
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| Details |
Mahua Jalebi
Ingredients: Mahua (Madhuca longifolia) flowers, wheat flour, salt, sugar (as per sweetness required).
Method
Roast mahua flowers in a pan and then boil them. Drain the water completely and keep it in a vessel and mash boiled flowers with hands or crush them. Heat the mixture. Now, use the boiled water of mahua flowers in wheat flour to make the dough. Add some salt into it. Squeeze the jalebi batter out in the hot oil in a pretzel shape to about 2 inches in diameter. Fry the jalebis until golden-brown on both sides. Transfer into the warm sugar syrup (only if additional sweetness is required). Let jalebis soak in the hot syrup for a few seconds and take out. Serve hot.
Note: Mahua flowers are naturally sweet. So sugar syrup should be administered as per taste.
Contribution- Sumanbai Gond, Village- Samapura Dist. Sehore, Madhya Pradesh. This was documented during 29th Shodhyatra Jamonia Dam - Talab, Sehore District, Madhya Pradesh.
She secured the first position in the Recipe Competition held during the Shodhyatra. When shodhyatris, impressed with the mahua jalebis asked Suman, would she like to come to Sattvik, the annual traditional food festival organized by SRISTI, another participant, Manisha Verma, replied, “Yes, I may consider that provided there is a prize like in the TV program, Master Chef.”
Now, that is some ambition in a tribal village where many people have not gone outside the district, some never outside the state like Sumanbai. Perhaps someday someone will make a popular dish out of the recipes and share benefits with the contributing communities. The demand for mahua flowers in this way might wean many of the tribals away from liquor as well.
Multigrain pizza
Ingredients
Base- 250g mixed grain atta (To make 8 pizza bases), ¼ tsp carom seeds, salt as per taste, 1 tbsp curd, water for binding
Sauce- 1 cup curd, 2 tbsp gram flour, ¾ tsp sesame seeds, garlic- 4 cloves crushed, salt as per taste, water 2-3 cups
Topping- 300g Yam, 100g brinjal, 100g green garlic, 1 medium sized pomegranate seeds
Oil, mustard oil, salt as per taste, black pepper as per taste, chat masala to sprinkle on top.
Method
Base- Take atta in a large bowl and add salt and carom seeds in it. Add curd and mix well. Now add water to knead it like dough. Cover and keep aside to set. After resting the dough, divide it into 8 equal portions and roll each dough ball into a roti of about 3 to 3.5 inch in diameter. Cook these rotis/bases on a tawa with a few drops of oil. Cook till both the sides become crisp and golden brown.
Sauce- Add salt and pepper to curd and keep it aside. Roast the gram flour in a pan till it emits aroma. Remove it from the flame and keep it aside. In a separate pan, add little oil. When oil is sufficiently hot, add sesame seeds and let them sputter. Now add garlic and sauté for some time. Put the gram flour and mix well. Now slowly add water to the gram flour and stir continuously to avoid lump formation. Put the salt and let sauce thicken on medium low flame.
Toppings- Yam- Peel and steam them in a pressure cooker. When cooked, cut it into small cubes. Roast these pieces on tawa with little oil till they turn crispy. Season with salt and pepper and set aside.
Brinjals (Eggplants/Aubergines)- Cut the brinjal into round slices, sprinkle a little salt on them and let them rest for few minutes. Roast these slices on the tawa with a little oil till they are cooked and golden brown on both the sides.
Green garlic- Take the chopped green garlic and sauté it in a little mustard oil. Season with a little salt and set aside.
Assembling the pizza- On a base spread a thin layer of curd followed by a layer of gram flour sauce. Put a slice of brinjal and then cover the pizza with a layer of yam pieces. Sprinkle green garlic and pomegranate seeds and a little chat masala and serve.
Contribution: Stuti Shah (Participant in Recipe Competition, Sattvik, 2012)
Rajma tikki
Low in calorie, rich in antioxidants, high in fibre.
Ingredients
250g Rajma (kidney beans), 1 medium sized potato (boiled and peeled), 2 medium sized finely chopped onions, 1 tsp finely chopped ginger, 2 finely chopped green chillies, 100g finely chopped fresh coriander leaves, 1 tsp roasted cumin seeds powder, 1 tsp coriander powder.
Method
Soak rajma overnight and then boil with a little salt. Drain the boiled rajma and keep aside. Heat a little oil in a pan and sauté ginger, green chillies and onions in it till it turns golden brown. Add the boiled rajma and potato in it. Saute till the moisture has evaporated. Add salt, coriander leaves, coriander powder and cumin seed powder in it. Mash everything together. Once the mixture has cooled, take small portions and form small tikkis. The mixture should yield almost 60 tikkis. Shallow fry the tikkis till it turns golden brown. Serve hot with green chutney.
Contribution: Stuti Shah (Participant in Recipe Competition, Sattvik, 2012)
Steamed multigrain basket chat
High in protein and zinc
Ingredients:
Basket- ¼ cup ragi flour, ¼ cupcorn flour, ¼ cup barley flour, ¼ cup jowar flour, ¼ cup pearl millet (bajra) flour, 1 tbsp soy flour, 2 tbsp ginger garlic chilly paste, ½ tsp carom seeds (Ajwain) , 1 tsp sesame seeds, Salt-As per taste, Mix green leafy vegetables. Puree- As per consistency.
Filling- Finely chopped cucumber, onion, 2 tbsp beetroot and tomatoes , 2 tbsp sprouted green gram (mung), 2 tbsp pomegranate seeds, wood apple, dates and tamarind chutney- as per taste, green coriander chutney- as per taste, 2 tbsp finely chopped coriander leaves, 2 tbsp sev, salt as per taste.
Method- Mix all the flours and add ginger-garlic-chilli paste, salt, sesame seeds and carom seeds in it. Make dough by adding a small amount of water. Make small baskets from the dough. Steam them in a steamer. In a bowl, add finely chopped vegetables, chat masala, coriander leaves and mix well. Boil the sprouted mung and add the boiled sprouts in bowl containing filling mixture. Now, add this filling in baskets and top it with both the chutneys. Garnish it with sev and serve.
Contribution: Hina Raval (Participant in Recipe Competition, Sattvik,2011)
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| Volume No. |
Honey Bee 23(4) & 24(1) 39-40, 2013 |
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