Day 77/90

Day 77/90

So I went to Dilli Haat today, ( a small market like thing set up by the government to promote indigenous crafts and food, this is a very bad definition, look it up) and I went to the Vividhara stall. Here is their facebook page: https://www.facebook.com/vividharaThe lady at the stall knew her stuff, she was telling us about all the products and we walked away with a bundle. My aim for today was to cook with the most exotic ingredient of the lot. What did I choose? Bhangjeer. Yeah. Bhang what? I will repeat. Bhangjeer. Its some exotic Himalayan thing, similar to sesame seeds. So I looked up a sesame seed chutney recipe, and also in a sudden brainwave, I also made tahini paste out of it. So I am giving you two recipes for this thing, you can contact them through facebook and order your own bhangjeer, I suggest you do, its wonderful to cook with, and can be eaten as is. 


So here goes.. 


TOMATO BHANGJEER CHUTNEY
Recipe source: http://www.sailusfood.com/2009/10/31/tomato-nuvvula-pachadi-sesame-seeds-chutney/ 


What you need: 


Four tomatoes, chopped 
Two tablespoons of toasted bhangjeer (use an oven or work, I used my wok) 
One or two dried whole red chillies, we put in four(DONT unless you are a spice freak and can deal with a lot of chilli)
Two green chiliies
Half teaspoon cumin seeds 
A tablespoon of tamarind paste/juice of half a lemon and a pinch of brown sugar 
One and a half teaspoons urad dal
Salt to taste
Oil to cook


What to do: 


1. Heat some oil in a wok. Once its done, add the cumin seeds and urad dal, and the dried whole red chillies. Once the dal becomes red, take it off the fire and keep in a safe place. 





































2. Add the green chillies in the same oil and saute them too. 


3. Keep them along with the other stuff. 

















































4. Now, add the chopped tomatoes to the wok, and once all the water evaporates, take them off the fire and add the lemon juice and brown sugar, or the tamarind paste. 































5. Once its cool, add the toasted bhangjeer seeds, the urad dal mix to the mixie and blitz. Once thats done, add the tomatoes in the wok to the mixie and blitz again. 




































































































You have now reached chutneyville! 







































BHANGJEER TAHINI 


What you need: 


 A cup of toasted bhangjeer 
One fifth a cup/a few tablespoons of olive oil 


What to do: 


Blitz both together to form tahini. Refer to Day 20 for a recipe for hummus, or serve with falafel. 🙂 

 

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