Recipe Edible Culture: Walache Birde
Hello
Today is the last Saturday of Shravan and today's special recipe is Vala Che Birdam. Food on Sanasuvari or any auspicious occasion is incomplete without birds.
Today is the last Saturday of Shravan and today's special recipe is Vala Che Birdam. Food on Sanasuvari or any auspicious occasion is incomplete without birds.
Prerequisites:
Birde is pulses that have been peeled and ground. Val, pasta, and moong are made from pulses. But the most popular is "Walache Birde". Kadve waal is best understood for birds.
It has to be prepared two days in advance. Let's say if birding is to be done on Saturday, then it has to be soaked on Thursday night itself.
Generally, the hair should be soaked overnight in warm water or at least for 10 hours.
Drain the water in the morning and wash it. Wall one
Keep it tied in a cotton cloth. Keep these tubers in a pot or container in a warm place. It takes about 18 to 20 hours for the tubers to decompose. (In case of hot weather, the modes are early and in cold weather, the mode takes time.)
At the time of peeling the damaged hair, add warm water to it so that it peels off quickly.
Materials:
Bring 2 bowls of mod and peel the wall
1/2 cup desiccated coconut
1 tsp cumin seeds
1/2 teaspoon of rye
1/2 tsp asafoetida
1/2 teaspoon of turmeric
2-3 teaspoons of Malvani masala
2-3 kokum
5-6 bay leaves
1/2 cup coriander
1/2 inch piece of ginger
Jaggery
Oil
salt
Action:-
1) The damaged hair should first be washed and kept in water
( If the tail is placed in water, its colour does not change, if it is kept out of water, it turns black)
2) Take 4-5 spoons of oil in a pan. Once the oil is hot, grind the mustard seeds, cumin seeds, asafoetida and coriander leaves in it.
3) Mix coconut, a little cumin, ginger, a little coriander and a little water in the mixer
4) Add turmeric, and malvani masala to the pan and add Vatan to it, fry a little, add peeled wal to it, add water, cover the pan and remove steam for 1-2 hours.
5) When the wall is cooked, add kokum, salt, jaggery and cook for 5-7 minutes.
6) After 5-7 minutes turn off the heat and add finely chopped coriander
( If the tail is placed in water, its colour does not change, if it is kept out of water, it turns black)
2) Take 4-5 spoons of oil in a pan. Once the oil is hot, grind the mustard seeds, cumin seeds, asafoetida and coriander leaves in it.
3) Mix coconut, a little cumin, ginger, a little coriander and a little water in the mixer
4) Add turmeric, and malvani masala to the pan and add Vatan to it, fry a little, add peeled wal to it, add water, cover the pan and remove steam for 1-2 hours.
5) When the wall is cooked, add kokum, salt, jaggery and cook for 5-7 minutes.
6) After 5-7 minutes turn off the heat and add finely chopped coriander
Note:-
1) Onion and garlic are not used in this as it is a bird for offering
2) Add the kokum wal after it is cooked otherwise the wall will not be cooked due to the sourness of the kokum
3) If you like potatoes, you can add them.
Website: https://postboxindia.com
Facebook: https://www.facebook.com/indiapostbox
Instagram: http://www.Instagram.com/indiapostbox
LinkedIn: https://www.linkedin.com/in/postboxindia
Tumbler : https://postboxindia.tumblr.com/
Twitter : https://twitter.com/IndiaPostbox
Telegram: t.me/postboxindia
Pinterest: https://in.pinterest.com/postboxlive/
#subscribers and be a part of the movement to make wisdom go viral :
https://www.youtube.com/channel/UCto0Bz28y5CzJyFvgDghxmw/about
Subscribe and be a part of the movement to make wisdom go viral: https://www.youtube.com/channel/UCto0Bz28y5CzJyFvgDghxmw/about
https://googleliveindia.blogspot.com/2023/07/chatgpt-revolutionary-ai-tool.html
0 Comments