Leftovers: Walnuts Bhath na Shekla

Name: Leftovers: Walnuts Bhath na Shekla
Total time: 7200 s
Yield: 4-6 people
Cuisine: Indian
Ingredients: 2 Cups Leftover Rice (without salt); 1/2 Cup Walnuts: Roughly Chopped/Grounded; To Taste Salt; To Taste Sugar; 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; 1 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

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

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

#walnutttwists
#cooksnapchallenge
#bhathnashekla

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

#walnutttwists
#cooksnapchallenge
#bhathnashekla

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Ingredients

2 hrs

4-6 people

2 CupsLeftover Rice (without salt)
1/2 CupWalnuts: Roughly Chopped/Grounded
To Taste Salt
To Taste Sugar
4 tbspsBesan
2 tbspsRice Flour
2 tbspSuji
1 tspRed Chilli Flakes
1 tspAjwain
1/2 tspJeera: Optional
1/4 CupTomatoes: Finely Chopped
3-4Green Chillies: Finely Chopped
1/2 tspTurmeric
1 tspRed Chilli Powder
1 tspKashmiri Red Chilli Powder
1Onion: Finely Chopped
1/2 CupFresh Coriander Leaves: Finely Chopped
1 tspBlack Peppercorns: Freshly Cracked- Optional
1 tbspGinger-Garlic Paste or Pounded
1/4 tspBaking Soda: Optional- I’ve not used it
1/2 CupCurd/Milk: RT
1/4 tspHing

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Steps

2 hrs

1

In a blender jar: Add in all the aforementioned ingredients and blend it well firstly.Walnuts to be roughly grounded/pounded....
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
3

Follow the pics as the reference as in how it’s to be blended together & mixed with each other..
4

Now, mix in the chopped veggies & rest all other dry & ground spices & mix everything well together until nicely combined
5

Mix in the curd/ milk, in batches while mixing it & not altogether& then, keep on adding it- as & how much is required...
6

Refer to the pics down below, carefully....
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....
8

Before pouring in the batter/mixture- Mix everything well together once again until nicely combined and well blended & is quite a fluffier one
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
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
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.
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....
13

Enjoy this amazingly delectable Gujarati (Walnuts) Bhath na Shekla

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Cooksnaps

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Anamika Banerjee @LadyLazarrus_9663

on May 26, 2021 18:29

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻