20th jan ’08 written update

RICE BHAKRI

Ingredients

Rice flour 2 cups + cup

Salt to taste

Sesame seeds (til) as required

Method

1. Take the rice flour in a bowl. Add salt and warm water and knead into a soft dough.

2. Divide into four equal portions and roll into balls.

3. Sprinkle some rice flour on the work top and place a dough ball on it and roll into a round bhakri carefully.

4. Heat a tawa to medium hot, place the bhakri over and dab a little water on top. Cover and cook for a minute. Flip over and cook till both the sides of the bhakri are evenly cooked.

5. When almost cooked pat some til seeds on top. The bhakri should be soft and fluffy.

6. Serve hot.

BANANA AND RICE PUDDING

Ingredients

Bananas (elaichi) 12

Long grained rice, soaked 80 grams

Milk 2 cups

Sugar cup

Butter 1 tablespoons

Lemon zest 1 lemon

Egg yolks 3

Raisins (kishmish) 2 tablespoons

Apple juice 1/3 cup

Method

1. Preheat the oven to 180 C.

2. Take milk in a deep pan, add rice and cook till soft.

3. Peel the bananas and halve them vertically. Arrange half of them on the base of a square baking dish.

4. Once the rice is cooked, add sugar, butter and lemon zest and mix well. Transfer this mixture into a bowl and add egg yolks and mix well.

5. Add raisins and mix. Pour half the mixture over the bananas in the dish. Arrange the remaining banana halves (leaving aside two to be used later) over the rice. Pour the remaining rice mixture over them and even the surface. Arrange the reserved banana halves vertically in the centre.

6. Pour apple juice over and place the dish in the preheated oven and bake for thirty five to forty minutes.

7. Reduce heat to 150C and bake for five more minutes.

8. Serve hot.

SABUDANA THALIPEETH

Ingredients

Sago (sabudana) 1 cup

Potatoes, boiled and grated 2 large

Green chillies, finely chopped 2-3

Fresh coriander leaves , finely chopped 2 tablespoons

Cumin seeds 1 tablespoon

Salt to taste

Roasted peanuts, crushed cup

Pure ghee 4-5 teaspoons

Method

1. Wash and drain sabudana, sprinkle a little water and keep it covered for forty-five minutes.

2. Loosen the sabudana grains and transfer into a bowl. Add potatoes, green chillies, coriander leaves, cumin seeds, salt and crushed peanuts and knead well.

3. Heat a tawa. With wet hands take a portion of the sabudana mixture and spread it on the tawa as thinly as possible. Make a few holes and put some ghee in the holes and also around the thalipeeth.

4. Flip over when the underside is light golden and cook till the other side is cooked equally golden.

5. Serve hot with any chutney of your choice.