Bundelkhand (बुन्देलखण्ड)… region located nearly at center of heartland of India…Where I was born and brought-up.
I have very fond memories of food savored during childhood. It was almost always home cooked over coal fired stove, pure vegetarian and had a rustic / country touch. Every recipe had special touch of aunt or granny who prepared it.
The gen-next is moving out globally. Gradually the recipes are going out of practice (as I can see at local home kitchens as well as home away from home kitchens).
Recently; me and one of my childhood friends (happens to be a #Foodie) decided to rejuvenate those forgotten recipes with intention to bring them in limelight again.
I have asked many of my friends (who belong to the region) about what they remember or know about local food but unfortunately very few of them could recall the details.
It is very difficult to understand why gen-next (I am also part of it) is not interested to take the recipes forward.
We needed to go back to “the roots” and ask elders in the family also extended family; got the details about recipes and started experimenting.
It is our humble attempt to rejuvenate those Forgotten Recipes of Bundelkhand. I will be posting detailed preparation gradually.
I am not claiming that these are the originals but this is what was in practice in recent past at Bundelkhand.
1. Bafauri (बफौरी)
2. Nighauna (निघौना)
3. Meeda (मीड़ा)
4. Ras Kheer (रस खीर)
5. Besan Ke Aaloo (बेसन के आलू)
6. Fara (फरा)
7. Adraini (अद्रेनी)
8. Dalbhajiya (दलभजीया)
9. Thopa (थोपा)
10. Bari Ki Chatni (बरी की चटनी)
11. Puri Ke Laddu (पूड़ी के लडडू)
12. Maheri (महेरी)
13. Krar (करार)
14. Mande (मांडे)
15. Thadula (ठड़ूला)
16. Lapta (लपटा)
17. Duveri (दुवेरी)
18. Kachumar (कचूमर)
19 Masela (मसेला)
20. Erse (एरसे)
21. Hingora (हिंगोरा)
22. Anwariya (आंवरिया)
Recipes in detail…
Bafauri appears derived from Bundelkhandi lingo where Bafana stands for steam cook. It is a good quick snack but needs little higher efforts. It is as good as freshly made pasta.
Time required: under 60 minutes (start to finish)
Serves 3 adults
Required for Bafauri…
Jwar (sorghum) flour- 200 gm
Salt- to taste
Warm water- to prepare dough
Pot, mesh/strainer, lid (see picture)
Required for Sauté or Frying…
Garlic cloves- 8 to 10 (peeled and finely chopped)
Green chilli- 2 (de seeded and finely chopped)
Dry red chilli- 2 (crushed)
Ginger- 1 inch (peeled and finely chopped)
Green Coriander- to taste (roughly chopped)
Oil – as you like it but enough to saute the spices
Mustard seeds – as you like it (quarter tea spoon)
Put pot on gas stove, add water, put mesh on top and cover with lid. Let it boil to produce decent amount of steam for cooking.
Take the flour in a big plate, add warm water and prepare dough with consistency similar to that of chapati/roti dough. Leave some floor aside for dusting while rolling.
Keep the dough aside, flip the same large plate, dust with remaining floor and divide the dough in equal portions (this will depend on what size you can roll and how much you can steam in one go). Put the dough portion on dusted plate and start rolling using hands or rolling pin (caution… difficult to roll dough without breaking and sticking). Keep rolling till the thickness is about 3 to 4 millimetres (slightly thicker when compared to chapati/roti). Slice the rolled dough in to strips (moderate not very narrow or very broad).
By now, the water in the pot must be steaming and there will be lots steam between mesh and lid. Just spread the strips and cover and let it steam for about 10 minutes (check the status after 5 minutes and toss/shake them for even all around cooking). Remove then when you are sure the stuff is cooked and store them in a covered pot preventing moisture loss (kept open; it dries up quickly).
Start making next batch of strips.
Once done; take a flat wok and heat it. Add oil and let mustered seeds crackle will they start giving nice somewhat burnet fragrance. Add garlic, ginger, crushed red chillies, finely chopped green chillies. Sauté till garlic releases fragrance.
Add steamed strips. Wok-toss / stir for some time till all are covered properly with the oil and masala.
Remove from heat, plate them, garnish with chopped coriander. Eat hot and fresh.
Reheating… microwave them in a closed container (don’t forget to sprinkle some water and mix well before heating).
Twist of taste…
This preparation can also be done using rice flour.
Tastes good with coriander-chili chutney having a dash of lemon juice.
You can also try it with Kashundi (Bengali mustard sauce), Sauce, Peanut chutney etc.
Nighauna or Nimauna (निघौना / निमौना)
One may contest about where this preparation belongs to but I have been eating this since childhood at Bundelkhand. I am not very sure about derivation of word. It is simple and gravy type preparation.
Popular during winters when green gram is available.
Time required: under 60 minutes (start to finish)
Serves 3-4 adults
Required for Nighauna or Nimauna …
Green gram seeds 250 gm
Ginger 1.0 to 1.5 inch (finely crushed/chopped)
Garlic cloves 5 to 6 (finely crushed/chopped)
Green chilli 1 to 2 (finely crushes/chopped or in 2-3 pieces)
Potato 1 big (boiled and mashed)
Cumin seeds as you like it (15-20)
Garam Masala as you like it for fragrance and taste (half tea spoon)
Turmeric powder as you like it for some yellow touch and taste (half tea spoon)
Salt to taste
Oil as you like it but must be enough to fry the spices and rest of the stuff properly
Coriander leaves for garnish
Heat little oil in pan and dry-fry green grams till they are cooked decently and change color a bit (rawness goes away). Remove from heat and let cool. Rough / coarse grind in mixer. Keep it aside.
Heat little oil in pan and crackle cumin seeds.
Add half ginger, garlic, green chili and saute.
Add potato mesh, ground green gram and stir a bit.
Add turmeric and remaining ginger, mix well.
Add garam masala and mix well.
Cook for 2-3 minutes till masala is done.
Add remaining half ginger, garlic, green chili but do not cook further.
Add coarse grind gram seeds which are already ready.
Add salt to taste.
Add sufficient quantity of water till you achieve thick gravy consistency.
Let it boil and put on low heat for 2-3 minutes.
Remove from heat; garnish with coriander. Serve hot.
It goes well with Roti / Chapati / Rice.
Twist of taste…
Tastes good with dash of lemon juice.
Instead of green gram; you can use fresh green peas as well.
You may not use garlic if you do not eat and the preparation will taste slightly different but good!
Further… coming soon!
Saurabh & Smita Chaturvedi Vimla Richariya Tiwari
Manjula Rawat Nayak Vipra Gangele Tiwari
Bharti-Mamta-Suman Sullere Pratibha Pateriya Gangele
#ForgottenRecipes #Bundelkhand #ForgottenRecipesofBundelkhand #BundelkhandFood #JabalpurFood #SaurabhChaturvedi #बुन्देलखण्ड