Friday, 16 February 2018

Singhada - Bhagar Flour poori

In some ways traditional fasting food or "vrat ka khana" has ingredients are that are packed with nutrients. One such ingredient is Singhada or water caltrop. Singhada has cooling properties and also improves appetite along with being source of various useful minerals like iodine and manganese. But then food need not be always complected so much, isn't it?

In simple words it tastes great. And be on fasting or not, it is always good to add variety to your daily food consumption which in a way also helps you get valuables nutrients which you miss on otherwise. So even if you are not fasting, you can try replacing your regular poori breakfast with these Singhada-Bhagar flour poories. Here I share very simple yet very tasty recipe for making these.


1. 1/2 cup Singhada flour
2. 1/2 cup Bhagar(Vari che tandul) flour (samak ka atta) 
3. 2 medium sized boiled and peeled potato
4. 1 tbsp ginger-green chilli paste
5. 1/2 tbsp jeera
6. Salt to taste
7. Oil for deep frying


1. In a bowl, mash the boiled potato with hands. Make smooth paste without any lumps
2. Now add Singhada and Bhagar flour, salt, ginger-chilli paste , jeera to it and mix well
3. The dough should form with moisture of the boiled potato. If the fix is too dry add spoonful water at a time and mix. Make stiff dough, apply little oil and keep aside
4. Now make small balls of the dough. To make poories, place a plastic sheet on flat surface, place the dough ball on it, cover with another plastic sheet and gentlu press the dough ball between two plastic sheets with your hands to make the poori
5. Heat oil and deep fry poori till brown on both sides. Repeat for remaining poories

Serve hot with cucumber raita or curds.

Here is boiled Singhada that we get in my hometowan from. The inner white seed is what is consumes. In this form it is also high on water and fiber.

Saturday, 10 February 2018

Purple Baingan Bharta

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Before relocating to Pune or Bangalore I have always had the khandeshi bharta made with green or white brinjal. However here green brinjal are not available always. Mostly in market we get purple brinjals only. When I tried khandeshi bharta with thesd brinjals it did not taste great. In some of the hotels I had tested baingan bharta with tomato added to it. So I too decided to experiment with that taste and prepared this Baingan Bharta with tomatoes added. It turned out really well now has become one of my favourite. Today I share this recipe here

1. 1 big size purple brinjal
2. 1 big size tomato chopped
3. 1 medium onion chopped
4. 4-5 garlic cloves finely cut in fine pieces
5. 1 green chilli chopped
6. 2-3 tbsp freshly chopped coriander
7. 4 tbsp oil
8. 1 tbsp turmeric powder
9. 2 tbsp red chilli powder
10. 1/2 tbsp garam masala
10. Salt to taste

1. Wash the brinjal and apply oil all over it. Roast brinjal on all sides on gas stove. Keep it aside to cool slightly
2. As the brinjal cools slowly remove the burnt skin from it. Mash the cooked brinjal and mix well
3. In a pan heat oil and add chopped,green chilli
4. Add chopped onion and cook till it becomes translucent
5. Add garlic and chopped tomato.Cook the tomato well.
6. Now add turmeric powder, red chilli powder and Garam Masala and mix well. Fry tomato mix for few minutes
7. Now add mashed brinjal and salt.
Mix well and cook the Bharta for 3-4 minutes till oil starts living from sides
8. Turn off heat and add chopped coriander and mix well

Purple baingan bharta is ready. Serve hot with chapati or phulka.

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