zunka recipe | jhunka | Marathi zunka bhakar | Maharashtrian zunka | with 28 amazing images.
zunka is an authentic Maharashtrian delicacy which is slightly spicy but very satisfying in texture, flavour and aroma. Learn how to make Marathi zunka bhakar.
Traditional Maharashtrian and spicy, the Maharashtrian zunka is considered by many as a dry version of the famous pitla. It is like a curry of ginger, green chillies, garlic, onions and coriander perked up with a very flavourful tempering.
To make zunka, heat the oil in a deep non-stick kadhai and add the mustard seeds. When the seeds crackle, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds. Add the ginger, green chillies, garlic and onions and sauté on a medium flame for 5 minutes. Add the turmeric powder, besan and salt, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally. Add 1½ cups of hot water and mix well. Cover with a lid and cook on a slow flame for 3 to 4 minutes, while stirring occasionally. Add the coriander, mix well and keep aside. For the tempering, heat the oil in a small non-stick pan, add the mustard seeds, asafoetida and garlic and sauté on a medium flame for 1 minute. Add the curry leaves and red chillies and sauté on a medium flame for a few seconds. Add the tempering to the zunka and mix well. Serve immediately with chawal bhakri.
Although a variety of spices are used, the curry leaves in the tempering lends a classic, aromatic touch to this jhunka. Serve it right off the stove with bhakri, thecha and buttermilk, as it will get dry if left for long.
Though some good quantity of oil has been used in the Marathi zunka bhakar, you can benefit from the protein in besan and also gain in some antioxidant allicin from onion and garlic.
Tips for zunka. 1. Ensure the besan has no moisture and is free of lumps, else the zunka might also turn lumpy. 2. After adding hot water at step 5, stir it instantly to get a uniform mixture. 3. The unique cooking method of tempering it twice is crucial to get an authentic taste.
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laal math dal fry recipe | red chawli leaves dal | red amaranth leaves dal | healthy amaranth dal | with 32 amazing images.
laal math dal fry is a healthy delicious moong dal cooked with red amaranth leaves. Learn how to make laal math dal fry recipe | red chawli leaves dal | red amaranth leaves dal | healthy amaranth dal |
Laal math also known as red amaranth leaves is a red leafy green vegetable popular in Indian cuisine. This wholesome laal math dal recipe can be prepared with any or many dals as per you choice, such as masoor, tuvar, etc.
Red chawali leaves are a good source of fibre, antioxidants, iron, potassium and vitamins. Serve this healthy amaranth dal with bajra roti and some salad for a perfect lunch or dinner.
Tips to make laal math dal fry recipe: 1. Use coconut oil instead of oil for a healthier diet. 2. Instead of laal math you use other sabzi like methi or palak.
Enjoy laal math dal fry recipe | red chawli leaves dal | red amaranth leaves dal | healthy amaranth dal | with detailed step by step photos.