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Home Dish Leftovers: Walnuts Bhath na Shekla

Leftovers: Walnuts Bhath na Shekla

Name: How to cook Leftovers: Walnuts Bhath na Shekla - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Leftovers: Walnuts Bhath na Shekla

This one’s the most commonplace, traditional & popular recipes in Gujarat & is almost prepared in each & every Gujarati Household, if at all any leftover rice is there This one’s actually prepared with the leftover rice and a few finely chopped veggies.... If nothing is therein at home then, add into it simply finely chopped coriander leaves, onions, green chillies, and ginger-garlic paste/pounded & a bit of Hing With the very punch & crunch & the flavours of the walnuts, it’s been made immensely delectable for sure... Why not try this out yourselves & let me know- how did it turn out for you guys

Ingredient

Food ration :

4-6 people

Cooking time :

2 hrs

2 Cups

Leftover Rice (without salt)

1/2 Cup

Walnuts: Roughly Chopped/Grounded

4 tbsps

Besan

2 tbsps

Rice Flour

2 tbsp

Suji

1 tsp

Red Chilli Flakes

1 tsp

Ajwain

1/2 tsp

Jeera: Optional

1/4 Cup

Tomatoes: Finely Chopped

3-4

Green Chillies: Finely Chopped

1/2 tsp

Turmeric

1 tsp

Red Chilli Powder

1 tsp

Kashmiri Red Chilli Powder

Onion: Finely Chopped

1/2 Cup

Fresh Coriander Leaves: Finely Chopped

1 tsp

Black Peppercorns: Freshly Cracked- Optional

1 tbsp

Ginger-Garlic Paste or Pounded

1/4 tsp

Baking Soda: Optional- I’ve not used it

1/2 Cup

Curd/Milk: RT

1/4 tsp

Hing

Cooking instructions

* Step 1

In a blender jar: Add in all the aforementioned ingredients and blend it well firstly.Walnuts to be roughly grounded/pounded....

* Step 2

The walnuts are supposedly to be mixed well with the rice mixture but not absolutely smooth, certain crunches are to be felt in the mouth at times

* Step 3

Follow the pics as the reference as in how it’s to be blended together & mixed with each other..

* Step 4

Now, mix in the chopped veggies & rest all other dry & ground spices & mix everything well together until nicely combined

* Step 5

Mix in the curd/ milk, in batches while mixing it & not altogether& then, keep on adding it- as & how much is required...

* Step 6

Refer to the pics down below, carefully....

* Step 7

Heat up a frying pan or preferably a Dosa Tawa/Pan, over the medium flame first.Once heated up, reduce the flame to the low-medium & maintain the same, all along....

* Step 8

Before pouring in the batter/mixture- Mix everything well together once again until nicely combined and well blended & is quite a fluffier one

* Step 9

The traditional method is: To do this with the hands/palms & spread it across the entire pan, depending on what size you want it to be.put a cover on it & cook for about 6-7 mins on each sides & once flip it onto its other side- Similar procedures to be followed- It’s basically slow-cooked dish

* Step 10

It’s just like as we make the Thalipeeth or Chilla but it’s not as thin as the Rotis or the Chillas, we usually prepare- it’s slightly or rather sufficiently thicker than that.but immensely delectable

* Step 11

However, it’s absolutely well cooked- It’s usually thicker than the Chilla or Roti, doesn’t mean it’the be uncooked.Both its sides should absolutely be perfectly well cooked & is usually enjoyed with the chilli tomato ketchup or plain yoghurt or simply any achar, etc.

* Step 12

Once done with each one of it- Transfer it to a separate plate/dish & then once the heat is a bit released & the sweat is dried up- Serve it absolutely hot with your choicest dips/sauces, achar, curd, etc....AND....