Delhi Food Walks's video: Traditional BAGHELI Village BHOJ Food I Indrahar ki Kadi Rickmach ki Sabzi Mahue ki Poori Bada

► Subscribe to Anubhav Sapra: https://www.youtube.com/c/anubhavsapra 0:00 Introduction 0:27 About Baghelkhand & Dubi Village 2:59 Preparation of Indrahar & Rickmach 7:57 Overview of Bagheli Cuisine 14:24 About Mahua Ki Poori 16:12 Preparation of Mangodi 18:17 Preparation Of Urad Dal Vada 20:38 Enjoying The Meal In The Courtyard 28:11 Bidding Good Bye To Our Hosts During our Rewa-Jabalpur food tour, we got to savour a rustic Bagheli vegetarian meal at the home of the Shukla family in Dubi village. It is a quaint little village located close to the city of Rewa. Bagheli or Baghelkhand cuisine refers to the culinary canvas of the northeastern regions of Madhya Pradesh and a small area of southeastern Uttar Pradesh. This visit was arranged by our hosts from Rewa, Shashank and Tripti. On reaching there we had an insightful conversation with male family members Vinay & Aditya Shukla that revolved around the reference of Baghelkhand and their. Soon after we joined the gracious female members Kiran and Vidya Shukla at the kitchen, which was a typical half-covered mud walled enclosure. They had already started with the meal preparation as lot of prepping required for cooking these dishes. Vidya Ji was cutting the steamed lentil cake into pieces for frying while Kiran Ji was overlooking the cooking of buttermilk and gram flour based gravy in a big kadhai placed on a wood fire oven. The dish underway was indrahar ki kadhi which is a tangy and spicy curry made of steamed and fried mixed lentil cakes and buttermilk and gram flour based gravy. While it was cooking she moved to the making of rickmach which is basically steamed and fried mixed lentil cakes cooked in onion, ginger, garlic and coriander based gravy. Both Vidya Ji and Kiran Ji were so well aware of their food traditions and we got to learn so much from them. Vidya Ji also gave us an overview of the major dishes that are prepared on a day to day basis and on special occasions. Lentils are a mainstay of this cuisine and they are cooked in different forms. Both Rickmach and Indrahar were made with lentils like chana and moong. Then there are appetisers like urad dal vada and mangodi that are prepared with black and yellow lentils respectively. While the rickmach and indrahar were underway, Kiran Ji prepared a dough for mahua ki poori with mahua flower paste and whole wheat flour. Vidya ji on the other hand got the batters for mangodi and urad ready for frying by mixing them with spices. When the curries were done, they fried the mangodi and urad dal vada and soaked them in salt water to soften them, as here it is eaten like that. At last the mahua puri were fried and the spread was ready to be served. We joined the family at the mud floored courtyard for the colourful spread which was served on hand made leaf plates and bowls. The flavours were simple yet intense and immensely gratifying. Heartfelt thanks to Shukla family and Shashank for this memorable culinary experience. About the host: https://anubhavsapra.com/ For more such fascinating culinary explorations and stories do subscribe to our channel and follow us on - Facebook: https://www.facebook.com/delhifoodwalks Twitter: https://twitter.com/delhifoodwalks Instagram: https://instagram.com/delhifoodwalks Design and filmed by Rahul Singh https://www.instagram.com/iamrahulsingh.2/ Text by Swetaleena Nayak