A South Indian Bhat recipe uses an easy homemade spice blend. I am sharing 2 ways of making the rice but I am sure you will come up with more options. Try it!
Mirchi Bada~Indian State Rajasthan
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| Mirchi Bada~Indian State Rajasthan |
Today we stop at
Rajasthan, a state that I hope to visit soon not just because of the food which
is splendid collection of colourful, spicy and unique dishes but because of its
inhabitants and their rich culture.
As a child, in my
nomadic lifestyle, we were at Akola, Maharashtra. Our neighbours were marwadis,
a joint family their lifestyle amazed me. I loved watching how the old lady
called dadiji though very old was very
sweet and saw to it that we were invited for every ”Teej Towhar” not only for
food but the earlier day to apply mehendi, mehendi being the most important
ritual. They used to draw the designs not with the mehendi cone but with
matchsticks and the designs were breathtakingly beautiful. Thin lines and
weaves it was really magic the way they did the job.
nomadic lifestyle, we were at Akola, Maharashtra. Our neighbours were marwadis,
a joint family their lifestyle amazed me. I loved watching how the old lady
called dadiji though very old was very
sweet and saw to it that we were invited for every ”Teej Towhar” not only for
food but the earlier day to apply mehendi, mehendi being the most important
ritual. They used to draw the designs not with the mehendi cone but with
matchsticks and the designs were breathtakingly beautiful. Thin lines and
weaves it was really magic the way they did the job.
Another strange thing
was the vessel were washed suka. That means the vessels were dampened then were
scrubbed with ash. With a dry cloth they were wiped clean of all residues. Then
one more cloth finished all the rest of the cleaning. This way the water used
was minimal.
was the vessel were washed suka. That means the vessels were dampened then were
scrubbed with ash. With a dry cloth they were wiped clean of all residues. Then
one more cloth finished all the rest of the cleaning. This way the water used
was minimal.
Food, like I said is
delicious Rajasthani cooking was influenced by both the war-like
lifestyles of its inhabitants and the availability of ingredients in this arid
region. Food that could last for several days and could be eaten without
heating was preferred. Because of lack of leafy green vegetables, the use of
lentils, pulses, legumes and milk, curd and buttermilk in place of the water in
the gravy marks the essentials of Rajasthani cuisine. To decrease the use
of water in this desert state they use a lot of milk and milk products to cook.
delicious Rajasthani cooking was influenced by both the war-like
lifestyles of its inhabitants and the availability of ingredients in this arid
region. Food that could last for several days and could be eaten without
heating was preferred. Because of lack of leafy green vegetables, the use of
lentils, pulses, legumes and milk, curd and buttermilk in place of the water in
the gravy marks the essentials of Rajasthani cuisine. To decrease the use
of water in this desert state they use a lot of milk and milk products to cook.
Originating for
the Marwar region of the state is the concept Marwari Bhojnalaya
or vegetarian restaurants, today found in many part of India, which offer
vegetarian food of the Marwari people.
the Marwar region of the state is the concept Marwari Bhojnalaya
or vegetarian restaurants, today found in many part of India, which offer
vegetarian food of the Marwari people.
Rajasthan is known for
not only its snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori but also for dishes like Bajre ki roti (millet
bread) and Lashun ki chutney (hot garlic paste), Mawa
Kachori from Jodhpur, Alwar ka mawa, Malpauas , let’s
not forget dal bati churma ………………
not only its snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori but also for dishes like Bajre ki roti (millet
bread) and Lashun ki chutney (hot garlic paste), Mawa
Kachori from Jodhpur, Alwar ka mawa, Malpauas , let’s
not forget dal bati churma ………………
The Rajput clan was
always known to enjoy a hearty hunt (shikar) and the royal chefs (Khansamas)
would delicately cook the day’s capture and incorporate the dish into the night
menu. The women of the household never involved themselves in cooking the meat
which they considered impure
always known to enjoy a hearty hunt (shikar) and the royal chefs (Khansamas)
would delicately cook the day’s capture and incorporate the dish into the night
menu. The women of the household never involved themselves in cooking the meat
which they considered impure
Rajasthan Food is an experience to be cherished.
I had forgotten all
about Rajasthan and the food there. In fact the memories of my childhood were there
but not about the food that I had at Dadaji’s place. Vaishali….. she reminded
me of foods that I have loved and since then I have been trying food from Rajasthan at home and its all well liked. Thanks Vaishali you are the bestest!!( Sorry about the Hinglish Princy)!
about Rajasthan and the food there. In fact the memories of my childhood were there
but not about the food that I had at Dadaji’s place. Vaishali….. she reminded
me of foods that I have loved and since then I have been trying food from Rajasthan at home and its all well liked. Thanks Vaishali you are the bestest!!( Sorry about the Hinglish Princy)!
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| Mirchi Bada~Indian State Rajasthan |
So how did Vaishali
remind me? She had come down here to Goa and she followed her goodies bag! She
had come with lotus stems, and these chillies. She went to make Nadru Monje and these
stuffed mirchi bahjias!! Do I have to tell you how they tasted? Take a look and
eat with your eyes!!!
remind me? She had come down here to Goa and she followed her goodies bag! She
had come with lotus stems, and these chillies. She went to make Nadru Monje and these
stuffed mirchi bahjias!! Do I have to tell you how they tasted? Take a look and
eat with your eyes!!!
Mirchi Bada
Indian
State: Rajasthan
State: Rajasthan
Recipe
Source:Ribbon’s to Pasta
Source:Ribbon’s to Pasta
Cooking
Time-30-40 minutes
Time-30-40 minutes
Ingredients:
Stuffing:
- 7-8
pcs Rajasthani Green Chilli (Mirchi), deseeded - 4
Potatoes, boiled, mashed - ½ tsp
jeera/cumin seeds - 1
green chilli, finely chopped - 1 tbsp
fresh dhania/ coriander leaves, finely chopped - ½ tsp
red chilli powder - 1 tsp
dhania/ coriander powder - 2
pinch hing/asafoetida - 1 tsp
salt - ½ tsp
amchoor/dry mango powder - 1 tbsp
saunf/Fennel seeds, roasted, coarsely ground
Batter:
- 2 cup
gram flour - 1 tsp
salt - ½ tsp
red chilli powder - A
pinch of cooking soda or baking powder - Oil to
deep fry
Method:
For Stuffing:
- Mash
the boiled potatoes using a potato masher. - Heat
about a 2-3 teaspoon oil jeera.
Once the jeera splutters add saunf and hing. - Add the mashed potato, chopped green chilli,
red chilli powder, coriander powder, salt, and amchoor powder and mix well. - Fry the potato mixture well. You will get a
delicious aroma. - Add
the coriander and mix again. Cool.
For
batter:
batter:
- In a
bowl big enough for you to dip the chillies and your fingers add gram flour,
add salt, red chilli powder, cooking soda and water and mix well, to prepare a
thick batter. - Mix well.
- To
make the bhajis: - In a
kadhai heat oil for frying. - Make a slit the green
chillies/mirchis lengthwise but do not break the stalk and scoop out the
seeds from them. - Fill the chillies with the potato
mixture. - Dip and coat each stuffed green chilli with
the batter, and deep fry them in the heated oil. - Cook on medium flame to ensure chillies are
cooked from inside and crisp and brown from outside. - Remove the fried chillies on an absorbent
paper and transfer them to a serving plate. - Serve
hot with lasun chutney
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| Mirchi Bada~Indian State Rajasthan |
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The Pumpkin Farm says
it is burning hot in mumbai and yet i am tempted to dig into this bada, this looks beautiful
Priya Suresh says
Omg, those stuffed mirchis are just torturing me, can have them without any hesitation..Irresistible they are.
Nivedhanams Sowmya says
so yummy!! can have it with chai!
Varadas Kitchen says
Wow! Have not had these for such a long time. They are so well done, brown and crispy.
vaishali sabnani says
Ah..you took me back to some good times…thanks dear for the kind words.I am so glad that we could work together like this, wish we get more opportunities.
Srivalli says
Archana, you have got it done so well!..I simply love this…the outer layer seem to have turned out so nice and crispy as well..
Pavani N says
Those stuffed mirchi looks so spicy, tempting and delicious.
Harini-Jaya R says
Those stuffed mirchis look so tempting. Good write up too.
Sandhya Ramakrishnan says
Those mirchis look so good! And such a lovely description of your childhood 🙂
Usha says
I love mirchi bada or mirchi bahhi as we call it in the South.
Your cleaning memories reminded me of my neighbor. She too is marwadi but moving to Hyderabad made her very liberal using hte water. She had lot of domestic help to clean the house but she would clean the house along with the domestic help; from cleaning the floors to walls to washing clothes. When say wash the walls, they literally use to scrub all the walls at least once a week. And I always wonder how she survived in Rajasthan with so little water with her cleaning habits.
Chef Mireille says
these look mouthwatering and loved the intro
Manjula Bharath says
wow such an delicious bharwa mirchi bada , my all time fav from my native 🙂 I loved reading your experience and child hood memories from this state 🙂
Jayanthi Padmanabhan says
potato stuffed mirchi bajjis are my kind of snack. i love mirchi bajjis of any kind.. irresistable