Desi Fiesta

Breakfast

Rajasthani Atte ki Raab Recipe | Goond Ki Raal Recipe

By

Raab or Raabadi is a healthy porridge made in Rajasthan , gujarat and also harayana. This is made for seetala saptami or in summer season to keep our body cool. This is a very healthy and delicious drink made in every mawari home, the method may vary in each home. Raab is very traditional rajasthani breakfast recipe served either as a savory or sweet.The Savory version is made a day ahead fermented and had with some extra butter milk chopped onions and some mint , the sweet version is generally had warm. Traditionally raab is made with bajra( pearl millet), jau( Barley), aata ( wheat flour). Raab is a perfect baby food and also enjoyed by elders.

Today am here to share a very easy to make and a traditional Rajasthani Porridge. Wheat Flour Raab is a very healthy  porridge which can be prepared easily , this can be served 2 ways you can have them warm or keep them to ferment and have them in the morning like you do for palaya soru in tamilnadu. I made the savory version of the atta raab and sweet version of Goondh ki raal. Goondh is a edible gum which is considered a very healthy ingredients in Mawari cuisine , we also make goondh ke ladoo for new mothers to have. I remember from my college when I had lot of ulcers in my mouth I couldn’t even speak then a friends mom who was Marwari as well made me this goondh ki Raal , so sweet of her 🙂 . And it did had great effect and my ulcers vanished soon. Goondh is said to heal the stomach  related problems and is a great medicine. For my R it didn’t workout as I planned We went for a road trip in the weekend and I didn’t find time to cook so thought I should post the backup post which I had Rajasthani Jeeman Thali ( Rajasthani wedding Thali), but it is something very old I was not happy about the presentation neither the photography so I quickly Made this today for my R and I also did my S cooking today, Sometimes it doesn’t go as we plan I know  .Now moving on to the recipe.

R for Raab or Raabadi and Raal

Atte Ki Raab 

Ingredients 

  • Whole Wheat Flour – 2 tbsp
  • Yogurt/ curd – 1 cup
  • Salt as needed
  • Cumin pd – 1/4 tsp
  • Water as needed
  • Mint – for garnish
  • Onion – 1/4 cup (chopped )

Method 

  • In a bowl mix curd , wheat flour , salt, cumin pd with water ( like buttermilk).
  • Churn it well with a churner.
  • Transfer it to a earthen pot or any pan and cook the mixture in low flame
  • Constant stirring is required otherwise it might curdle.
  • After it thickens and raw smell goes of , turn off the flame.
  • You can either keep them covered let it ferment and have it next day with buttermilk mixed and topped with onions or serve it warm topped with onions.

Goondh Ki Raal

Ingredients 

  • Edible Gum / Goondh- 2 tbsp
  • Water – 3 cups
  • Ghee – 1 tbsp
  • Jaggery pd- 3 tbsp
  • Almonds – Few ( Chopped)

Method 

  • In a pan heat ghee add the edible gums, saute them till they puff up.
  • Pour in the water and mix them well,boil them till the edible gum dissolves.
  • Add jaggery pd and cook the raal till the jaggery dissolves and the drink thickens a bit.
  • Add almonds and serve them warm.


5.0 from 9 reviews
Rajasthani Atte ki Raab Recipe | Goond Ki Raal Recipe
 
Save Print
Prep time
Cook time
Total time
 
Atte Ki Raab is a healthy breakfast traditionally had in Rajasthan, gujarat, and haryana. This is a savory version and can be prepared in sweet version as well. Goondh ki Raal is a healthy drink which is served warm.
Author:
Recipe type: Breakfast
Cuisine: Rajasthani Recipe
Serves: 2
Ingredients
Atte Ki Raab
  • Whole Wheat Flour - 2 tbsp
  • Yogurt/ curd - 1 cup
  • Salt as needed
  • Cumin pd - ¼ tsp
  • Water as needed
  • Mint - for garnish
  • Onion - ¼ cup (chopped )
Goondh Ki Raal
  • Edible Gum / Goondh- 2 tbsp
  • Water - 3 cups
  • Ghee - 1 tbsp
  • Jaggery pd- 3 tbsp
  • Almonds - Few ( Chopped)
Instructions
For Aate Ki Raab
  1. In a bowl mix curd , wheat flour , salt, cumin pd with water ( like buttermilk).
  2. Churn it well with a churner.
  3. Transfer it to a earthen pot or any pan and cook the mixture in low flame
  4. Constant stirring is required otherwise it might curdle.
  5. After it thickens and raw smell goes of , turn off the flame.
  6. You can either keep them covered let it ferment and have it next day with buttermilk mixed and topped with onions or serve it warm topped with onions.
Goondh Ki Raal
  1. In a pan heat ghee add the edible gums, saute them till they puff up.
  2. Pour in the water and mix them well,boil them till the edible gum dissolves.
  3. Add jaggery pd and cook the raal till the jaggery dissolves and the drink thickens a bit.
  4. Add almonds and serve them warm.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

 Loading InLinkz ...

Firi Firi Doughnuts Recipe | Tahitian Breakfast Doughnuts

By

Firi Firi is a Tahitian breakfast recipe, These doughnuts have the coconut flavor and tastes delicious when had warm with some sugar coated over it. I am landing to french polyenesia today, these doughnuts are a very popular street food breakfast . Tahiti is one of the largest islands in polynesia , it is shaped like 8 .. This is the reason why traditionally the doughnuts are shaped 8 I assume.. Firi Firi can be shaped two ways the traditional way is to make it 8 shape or long strips or if you want you can shape them anyway you like. I opted for the long strips and I will post the 8 shaped too once I make them after the marathon gets over, the dough is the same but you need some patience to make them  8 shaped ones, as the dough is quite sticky to handle. The dough is shaped 8 for even cooking. I opted for a no messy hands way using a piping bag it  was a breeze to make. Tahitian cuisine is known for its tropical fruits and the array of jams they produce with  the fruits available.

When I was researching F I had a hard time choosing as there are so many recipes I wanted to try but I went with this easy  and delicious recipe which was a perfect breakfast to start a day.  I read so much about this country I had never came across and this is my first Tahitian recipe. I just fell in love with the cuisine , I will sure try some more from this cuisine and post it here. For my last day of the week I wanted to end it with a sweet and what is more better than doughtnuts. Here goes the recipe..

 

Recipe is Adapted from here

Ingredients

  • All-purpose flour – 2 1/2 cup
  • Sugar – 3/4 cup ( I used castor sugar)
  • Coconut Milk – 1 cup
  • Water – 1/2 cup ( Lukewarm)
  • Dry active yeast – 2 1/2 tsp
  • Oil – for Deep Frying
  • Granulated sugar – 1/2 cup ( to coat)

Method

  • In a bowl of lukewarm water add the yeast and 1 tbsp of sugar. Mix it well and set aside.
  • Let it stand for 10 mins or till it gets frothy and the yeast gets activated.
  • In a mixing bowl add all purpose flour, sugar, the yeast mixture, coconut milk, salt and form a thick batter.
  • Cover and let it rest for 2 hours in a warm place. If you living in a cold country preferably in the oven with the light on.
  • Heat oil in a pan. Meanwhile, in a piping bag with a round nozzle fill in this batter and keep it ready.
  • Take granulated sugar in a plate and keep it ready.
  • Pipe the batter into the hot oil cutting out (about 4 to 5 inches long) with the help of a knife.
  • I fried 5 at a time, depending on the size of your kadai fry them till golden brown from both sides.
  • Transfer the doughnuts to a kitchen towel lined plate and then roll the doughnuts in the plate of granulated sugar when they are still warm.
  • Serve them warm with any jam or as it is with coffee.

 

5.0 from 11 reviews
Firi Firi Doughnuts | Tahiti
 
Save Print
Prep time
Cook time
Total time
 
Firi Firi is a Tahitian breakfast recipe, These doughnuts have the coconut flavor and taste delicious when had warm with some sugar coated over it.
Author:
Recipe type: Breakfast
Cuisine: Tahitian Cuisine
Serves: 20
Ingredients
  • All-purpose flour - 2½ cup
  • Sugar - ¾ cup ( I used castor sugar)
  • Coconut Milk - 1 cup
  • Water - ½ cup ( Lukewarm)
  • Dry active yeast - 2½ tsp
  • Oil - for Deep Frying
  • Granulated sugar - ½ cup ( to coat)
Instructions
  1. In a bowl of lukewarm water add the yeast and 1 tbsp of sugar. Mix it well and set aside.
  2. Let it stand for 10 mins or till it gets frothy and the yeast gets activated.
  3. In a mixing bowl add all purpose flour, sugar, the yeast mixture, coconut milk, salt and form a thick batter.
  4. Cover and let it rest for 2 hours in a warm place. If you living in a cold country preferably in the oven with the light on.
  5. Heat oil in a pan. Meanwhile, in a piping bag with a round nozzle fill in this batter and keep it ready.
  6. Take granulated sugar in a plate and keep it ready.
  7. Pipe the batter into the hot oil cutting out (about 4 to 5 inchs long) with the help of a knife.
  8. I fried 5 at a time , depending on the size of your kadai fry them till golden brown from both sides.
  9. Transfer the doughnuts to a kitchen towel lined plate and then roll the doughnuts in the plate of granulated sugar when they are still warm.
  10. Serve them warm with any jam or as it is with coffee.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

 Loading InLinkz ...