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Sanjeeta, also loves Writing, clicking and styling the food she cooks for her blog that makes her immensely happy.
She beautifully posts about her conversations with her mother followed by an informative, detailed and visually enriching recipe
Recipes | Easy Pan-Fried Semolina and Cornmeal Flatbread or Harsha – Celebrating Life Together
Here is What She writes on Her Blog:
- Semolina Harsha with Jaggery
…. made pan traditional fried Semolina Harsha and sweetened it with organic jaggery to give it an Indian touch. Though Harsha is a traditional breakfast treat, I topped it with fruit puree and served it as a dessert. I smeared a dash of melted butter to caramelize the Harsha and give a lovely brown colour.
These Semolina Harsha are faintly sweet with a hint of jaggery and make a filling and satisfying way to start the day.
Cornmeal and semolina dough for Harsha
(adapted from here, makes about 7-8 small Harsha)
2 cups Semolina
1 cup milk
4 tbsp. melted butter or oil
2 tbsp. grated jaggery
1/2 tsp. baking powder
A pinch of salt
Method; Combine semolina (rawa or suji), baking powder, grated jaggery and salt in a large bowl.
Add oil or melted butter and crumble with finger to incorporate it.
Add warm milk slowly in the bowl and make a semi solid dough.
You can add extra milk or water if you feel that the dough is not coming together.
Pinch dough of tennis ball size and make a round. Flatten it in between hands or two plastic sheets to form a thin patty.
I used this organic jaggery powder (raw sugar) to make Semolina Harsha which gave a lovely caramelized taste to the recipe. I served the crispy Harsha with Apricot jam and a sprinkle of jaggery powder over it.
I was able to cook 3 Harsha at one go with just a few drops of fats in my large non-stick Nirlep pan.
Heat a non-sticking pan and place two or three the semolina patties in it.
Smear a little butter if you wish on both the sides and cook on low heat for about 10 minutes on each side.
Serve the Semolina Harsha with jam, butter, honey or any fruit preserve as a filling breakfast treat.
Also, she mentions a very very creative Cornmeal Harsha with Za’atar: You won’t know unless you visit her post. Find gist below…
In my quest to create dishes that meld Rajasthani and Moroccan cuisine I added Za’atar, a mix of dried herbs with a strong flavor of Middle Eastern countries and avoided sugar in my Harsha recipe. I paired these flavored flat breads with a quick kidney bean recipe.
I did not use rolling pin to roll the dough for Harsha, instead I patted the dough lightly with palm and shaped it into thick circles on a greased plastic sheet.
(make 3 large Harsha)
2 cups Cornmeal
3/4 cup buttermilk or water
4 tbsp. oil
1 tsp. baking powder
1 tsp. Za’atar
1/2 tsp salt
Method; In a large mixing bowl combine cornmeal, salt and baking powder.
Add oil and blend well using a fork or your fingers. I like to use my hands to mix dough, it helps me keep a check on the consistency and suppleness of the dough I require for the recipe.
Add buttermilk slowly to make a semi solid dough. Use warm water of buttermilk at room temperature to get moist dough.
Add extra liquid to achieve the correct consistency of dough.
Divide the dough into two large balls and shape them into large circles using two plastic sheets as shown in the picture.
Heat a non-stick pan and cook both sides of Harsha for about 10 minutes on low heat.
Serve warm Harsha with any curry or chutney of your choice.
Harsha is traditionally served with jam, butter or honey as a breakfast treat. But I like to pair it with spicy dip or with my Indian curry.
Don’t make thick Harsha, it will not cook evenly from inside.
Quantity of liquid in the recipe depends upon the texture and coarseness of the cornmeal and semolina used.
Replace normal oil with Olive oil to make cornmeal Harsha, it gives rustic flavor to the recipe.
If you are making large sized Harsha, take care that it does not break when you flip it to the other side, as cornmeal is gluten free which makes the bread very brittle.
Cut the larger Harsha into wedges and serve hot.
Add dried fenugreek leaves or kasuri methi to add flavor to the kidney bean curry.
She also mentioned another recipe that can be paired with these flatbreads: We wish her all the best for everything..and loads of fun cooking and styling!
1/2 cup Kidney beans
1/2 cup black gram
1/2 cup yogurt
1 tbsp ginger-garlic paste
1 tbsp. oil
4 cups of Water
Salt to taste
1 tsp. red chilly powder
1 tsp. cumin powder
1/4 tsp. turmeric powder
Method; Use small variety of dark colour Kidney beans (Rajma). Wash and soak whole black gram (kali urad daal) and Kidney beans for an hour.
Peel and roughly chop onion.
Add soaked gram, kidney beans, onion, turmeric powder in a pressure cooker with 4 cups of plain water.
Pressure cook for the ingredients for 9-10 whistles or cook on reduced flame for 30 minutes.
Let the cooker cool, open and check if the beans are soft and cooked. Place the cooker again on heat if you feel the beans are not cooked properly.
Open the pressure cooker and slightly mash all the ingredients.
In a small bowl mix yogurt, red chilly, turmeric and cumin powder to make a smooth paste.
Heat oil in a pan and add cloves, ginger-garlic paste and sauté for 2 minutes on low flame. Add yogurt paste, salt and cook for another 4-5 minutes.
Pour the mashed bean and gram in the pan and cook for 2-3 minutes.
Take off the flame and garnish with chopped coriander leaves.
If you are pre soaking the beans and gram overnight, you can pressure cook for just 4-5 whistles.
You can try these recipes of Kidney beans for a different taste;
Kidney beans in tomato gravy