Bajra cake
Ingredients
lButter- 1kg
lCastor sugar- 1kg
lBajra flour-1kg
lGluten-50g
lEggs- 20pc
lVanilla essence- 50ml
lMixed tutti-frutti-300g
lCashewnuts halved-100g
lMorabba halved- 50g
lBaking powder-10g
lNutmeg powder- 5g
lCardamom powder-5g
lCinnamon powder -5g
Method
In a clean bowl, combine the butter and castor sugar and beat thoroughly until light and fluffy.
Add the eggs one by one into the above batter.
Add the vanilla essence.
In another bowl, add the bajra flour to nutmeg, cardamom, cinnamon powder and baking powder.
Now slowly add the flour mixture to the egg batter and fold in the mixture, combining everything.
Mix all the dry fruit mixture consisting of tutti-frutti, cashew, morabba in a bowl and sprinkle a little flour on it so that the dry fruits don’t sink to the bottom of the cake.
Finally add the dry fruit mixture to the flour and egg mixture and make a smooth batter.
Pour the batter into a greased cake tin
Bake in a pre-heated oven at 180°C for about 45 minutes until golden brown in colour.
Johar Bhel
Bajra risotto
Servings- 4
Ingredients
lJohar grains 100g
lOnion 20g
lTomato 10g
lRed bellpepper 10g
lGreen chilli 15g
lGinger 15g
lLemon juice 10ml
lChat masala 10g
lBlack salt 5g
lSev bhujiya 5g
lCoriander leaves 5g
Method
Wash and soak the johar in water for couple of hours. Then boil it until the grains become soft.
Cool the grains and keep aside.
Wash and cut all the vegetables into very small dices and mix with the boiled grains.
Add lemon juice, chat masala and black salt and mix well.
Garnish with sev bhujia and chopped coriander. Serve cold.
Bajra Aranchini
Serving quantity - 10 balls
Ingredients
lBajra grains 100g
lGarlic 10g
lOnion 10g
lParmesan cheese 10g
lMozzarella cheese 25g
lCrust pepper 3g
lChilli flakes 3g
lSalt to test
lOlive oil 20 ml
lRefined oil to deep fry
lRefined flour 100g
lBread crumbs 250g
Method
Soak bajra grains for a couple of hours and boil till soft. Chop onion and garlic and keep aside. Grate both cheeses and keep aside. Heat olive oil in a pan and add chopped garlic and cook for a while. Add chopped onion and cook till pink in colour.
Add the boiled grains and cook till it becomes a mash.
Add crusted pepper, chilli flakes and grated parmesan cheese.
Cook for a minute and spread the mixture on a flat tray.
Now let it get cold and divide into 10 balls.
Flatten the balls on the palm, fill with grated mozzarella and make a ball.
Make a thin batter with refined flour and dip each ball and coat with bread crumbs.
Now heat oil in a kadai and fry all the balls. Serve with spicy barbecue sauce.
Multigrain Uttapam
Serving quantity- 10 nos
Multigrain Uttapam
Ingredients
lSuji 100g
lSour curd 500g
lRagi flour 50g
lJohar flour 50g
lBajra flour 50g
lSalt to taste
lWater as required
lTomato chutney
lJulienned salad
lRefined oil for shallow fry
Method
Soak suji in the curd for half an hour. Add all the flour and mix with water to get a thick creamy consistency. Add salt as per requirement.
Heat a flat griddle with a spoonful of oil. Pour the batter on the griddle with the help of a ladle.
Cook for a minute and then flap and cook for a few seconds. Put the uttapam on a plate, spread tomato chutney on top, add julienned salad and serve hot.
Bajra Risotto
Serving - 4
Ingredients
lBajra grain 200g
lGarlic 15g
lOnion 20g
lCarrots 20g
lBroccoli 2 to 3 florets
lMushroom 20g
lGreen peas frozen 20g
lRed & yellow bell pepper 20g each
lParmesan cheese 30g
lOlive oil 30 ml
lOlive 4 pieces
lChilli flakes 5g
lCrust pepper 5g
lOregano 5g
lCooking cream 20ml
lButter 20g
lWhite wine dry 20ml
Method
Soak the bajra grains for a couple of hours and boil them. Peel, wash and chop onion and garlic.
Wash, peel and cut small pieces of carrots. Wash, remove the stem and cut ¼ of the mushrooms. Cut roundle of olives. Cut broccoli into small florets. Blanch all the vegetables apart from onion and garlic, and bell pepper. Heat oil in a pan, temper with crust pepper, then add chopped garlic. Saute for a few seconds. Add chopped onion and saute till pink colour.
Add chopped bell pepper and saute for a few seconds. Add the boiled bajra grains along and saute for few minutes. Add a little water and bring to boil. Add cheese and cook for another couple of minutes. Add the chilli flakes, oregano and wine. Add butter and finish with cream. Add the rest of the vegetables and serve hot with garlic bread.
Johar bhakdi with tadka dahi
Serving quantity- 10 breads
Ingredients
lJohar flour 150g
lRefined flour 50g
lSour curd 5g
For tempering
lCumin whole 2g
lCoriander whole 2g
lFennel whole 2g
lSmall cardamom 1g
lMango powder 10g
lRed chilli powder 10g
lTurmeric powder 10g
lChat masala 5g
lBlack salt 3g
lMustered oil 20 ml
lRed chilli whole 5g
lBengal gram flour 20g
Method
Johar bhakdi
Mix the johar flour and refined flour together with salt. Knead with water to make a dough.
Divide the dough into 10 balls. Roll each ball with a rolling pin to make flat bread.
Roast each flat bread on a hot griddle on low flame until they are puffed.
Tadka dahi
Beat the curd with Bengal gram flour and keep aside.
Heat oil in a pan and temper with all whole masala and add red chilli powder and turmeric powder with the help of a little water. Saute for a few seconds and add beaten curd. Then finish with chat masala, mango powder and black salt.
Served tadka dahi with the bhakdi.