Walnuts Bhath na Shekla

Hey everyone, it's Jim, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Walnuts Bhath na Shekla. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Walnuts Bhath na Shekla is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It's easy, it's quick, it tastes delicious. Walnuts Bhath na Shekla is something that I've loved my whole life. They are fine and they look wonderful.

Many things affect the quality of taste from Walnuts Bhath na Shekla, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Walnuts Bhath na Shekla delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Walnuts Bhath na Shekla is 4-6 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Walnuts Bhath na Shekla estimated approx 2 hrs.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Walnuts Bhath na Shekla using 22 ingredients and 13 steps. Here is how you cook that.

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

Ingredients and spices that need to be Take to make Walnuts Bhath na Shekla:

1. 2 Cups Leftover Rice (without salt)
2. 1/2 Cup Walnuts: Roughly Chopped/Grounded
3. To Taste Salt
4. To Taste Sugar
5. 4 tbsps Besan
6. 2 tbsps Rice Flour
7. 2 tbsp Suji
8. 1 tsp Red Chilli Flakes
9. 1 tsp Ajwain
10. 1/2 tsp Jeera: Optional
11. 1/4 Cup Tomatoes: Finely Chopped
12. 3-4 Green Chillies: Finely Chopped
13. 1/2 tsp Turmeric
14. 1 tsp Red Chilli Powder
15. 1 tsp Kashmiri Red Chilli Powder
16. 1 Onion: Finely Chopped
17. 1/2 Cup Fresh Coriander Leaves: Finely Chopped
18. 1 tsp Black Peppercorns: Freshly Cracked- Optional
19. 1 tbsp Ginger-Garlic Paste or Pounded
20. 1/4 tsp Baking Soda: Optional- I’ve not used it
21. 1/2 Cup Curd/Milk: RT
22. 1/4 tsp Hing

Instructions to make to make Walnuts Bhath na Shekla

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’d 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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