​Varhadi Gola Bhaat 

I have been fortunate to have had two of the best cooks in the world guide me when I entered this amazing world of culinary  heaven.

 On one hand, my mum, a totally and utterly eccentric chef, who could whip up the tastiest of food in an instant for as many people you could think of. But there was never a recipe not any measurement not any reasoning or any  science behind it. Nonetheless I inherited the traits and most of her recipe purely by being there and watching her mesmerised while she threw aromatic spices into sizzling woks of fiery chicken curry, drained with complete abandon perfectly golden discs of pooris and served the most perfect fried fish which would put the most perfect Michelin chef to shame. 

There was a method in her madness ( maybe !)

 My mum in law, on the other hand, was the most scientific chef ever. 

There was a method in her kitchen but no madness. Food didn’t just happen, it was created. An act of discipline and devotion.  She taught me the fine nuances of the art of cooking, why step 1 was important to perfect before step 3, etc. Naturally she made heavenly dishes which we passed on to the next generation. 

Gola bhaat was one such item which was a regular favourite during navaratri festival. It is coupled with chinche chi aamti ( sweet sour tamarind soup) . Quick and easy to make. 

INGREDIENTS
Roasted chana dal, coarsely ground.
Rice
Tamarind water, jaggery.

METHOD 
1.Cook rice in a covered sauce pan.
Meanwhile roast chana Dal 

2.Grind the roasted chana dal coarsely. 

3.Add salt, sugar  dhaniya powder, haldi, mirchi and a bit of jeera powder to taste. Make a firm dough with yoghurt. 

4.Add 1-2 tbsp of hot oil, mix well.
Make firm dumplings with the palm of your hand.

5. Once the rice is half done,  please dumplings on top of the part cooked rice, cover and cook again till the dough balls are well done.

6.Chinche chi aamti ( sweet sour tamarind soup)

Heat tamarind water and jaggery in a saucepan, add salt to taste. 

Heat  butter / ghee, add tadka of jeera, kadi patta and hing.

7. Serve hot with dried red chillies in oil.

Don’t forget to smile 😍😍

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