Take in a bowl, Chilli Vinegar, Lemon Juice, Black Salt Powder, Black Pepper Powder, Red Chilli Powder and Roasted Cumin Seeds Powder and mix well. Dressing is ready. Keep a side.
In another bowl, take boiled Green Gram Sprouts, finely chopped Onion and chopped Fresh Coriander Leaves. Add half of prepared Dressing.
Take 2-3 cups of water in a pan. Add little salt in it and put the pan on flame. When water becomes hot, add Cabbage Leaves in the water. When Cabbage Leaves are parboiled, remove the pan from the flame.
Remove parboiled Cabbage Leaves from the water and put them separately on a plate.
Put 2-3 tbsp of prepared Green Gram mixture on each leaf and roll each leaf to wrap the stuffing.
Use wire mash to grill whole Garlic Buds with skin. Grill on low flame while turning Garlic Buds to roast all sides. Then, peel all grilled Buds and chop in big pieces.
Heat 1 tbsp of Butter in a pan on low flame. Add chopped Garlic, Onion and Green Chilli. When sautéed, add Spinach. Mix well and cook for 5-6 minutes on low flame while stirring. Remove the pan from the flame and leave it to cool down.
Then, take it in blending jar of mixer. Add Holy Basil Leaves. Add 1 cup of water. Blend it very well at high speed.
Strain it. Keep it a side.
Heat 1 tbsp of Butter in another pan on low flame. Add chopped capsicum. When sautéed, add prepared Spinach mixture. Add Oreagno, Chilli Flakes, Salt and Corn Flour Slurry. Stir it occasionally while on low flame for 4-5 minutes. Add Lemon Juice. Stir it and remove the pan from the flame.
Take Amaranth Flour in a bowl. Add Sesame Seeds and Salt. Mix well. Add Oil and mix well. Knead stiff dough adding littler water slowly as needed. Keep a side for 8-10 minutes. Meanwhile prepare stuffing.
Take all listed ingredients for stuffing in a bowl. Crush boiled Raw Banana while mixing everything very well.
Roll 2 or 3 thin and round chapatti of prepared dough. Spread prepared stuffing on each chapatti one bye one. Roll chapatti to wrap stuffing. Cut prepared rolls in small pieces.
Heat Oil to deep fry. Deep fry all pieces to light brownish. Turn over pieces while deep frying to fry them all around.
Optionally, arrange few Bhakharwadi on a serving plate. Pour Green Chutney spreading over them.
Serve Hot for its best taste.
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Take 1 cup of Rice in a bowl. Add Butter, Cumin Seeds, Cashew Nuts, Tutti Fruitty and Salt. Mix well. Keep a side.
For Green Rice:
Take 1 cup of Rice in a bowl. Add Green Chutney and mix well. Keep a side.
For Red Rice:
Heat Butter in a pan. Add finely chopped Onion. When Onion softens, add Garlic Paste. When sautéed, add Tomato Puree, grated Beet Root, Salt, Garam Masala, Red Chilli Powder. Mix well. Cook for 3-4 minutes on medium flame. Add Tomato Ketchup and mix well. Add 1 cup of Rice. Mix well. Remove the pan from the flame.
Grease baking dish with Butter. Make 3 layers each of prepared coloured Rice.
Heat Oil in a pressure cooker on high flame. Add Cumin Seeds, Coriander Granules, Cinnamon, Clove buds, Star Anise, Jakhiya and Asafoetida Powder. When crackled, add Ginger-Chilli-Gralic Paste and chopped Onion. When Onion softens, add chopped Tomato and cook for 2-3 minutes. Add Fresh Coriander Stems and soaked Horse Gram. Add approx 2 glasses of water. Add Salt. Pressure cook up to 3 or 4 whistles.
Leave pressure cooker to cool down for approx 10-15 minutes.
Open the pressure cooker. Strain and collect the water in a bowl.
Add Black Pepper Powder and Lemon Juice in strained water. Mix well.
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