तिखट व फ़िकट भडंग | BHADANG - SPICEY AND NON SPICEY VERSION | तीखी और फ़ीकी

"BHADANG" is a signature dish from maharashtra.In simple words, it is "Seasoned Puffed Rice".My husband is from "Sangli" district of Maharshtra which is very popular for Bhadang.There two major companies "Bhore Bhadang" and "Don Bhadang".They also sell their own seasoning masala and is called "Bhadang Masala".What they prepare is spicey one and is verymuch adored by almost everyone.

Today when my husband tasted spicey version he asked "Where did you have have any of Bhadang Masala from Sangli"...and needless to say I was on cloud 9.It was like exam passed with 100%.He grew up eating this Bhadang and this spontenious compliment from him really amde my day.I too know Bhadang since childhood as I grew up at the border of Karnataka and Maharashtra and I often wen to Sangli or Kohlpur.Also, there is no home in Maharashtra without Bhadang.It is must with evening tea.

BHEL tastes better if used Bhadang istead of palin puffed rice.

We will learn about both the versions.Spicey and Non Spicey.

FOR SPICEY VERSION

INGEDIENTS:

1. Puffed Rice - 300 Grams
2. Oil - 8 Tbsp
3. Mustard Seeds and Cumin Seeds  - 1 Tbsp each
4. HIng - 1/2 Tsp
5. Tumeric Powder - 1 Tsp
6. Curry Leaves - 10 to 15 leaves
7. Garlic -  2 Cloves(Finely chopped)
8. Cumin Powder - 2 Tbsp
9. Coriender Powder - 1 Tbsp
10. Garam Masala - 1/2 Tsp
11. Red Chilli Powder -  3 Tbsp (half of it will be added in Oil and the remaining will be sprinkled directly on puffed rice)
12. Grated dry coconut - 1/4 Cup
13. Sugar - 3 Tbsp (Best if it is powdered sugar)
14. Roasted Peanuts - 1/2 Cup (If you are using Raw Peanuts, fry them in oil)
15. Salt for Taste

STEPS:

• Take Puffed rice in a container such that you should be able to mix it/fold it with seasoning later.Make sure that the container has plenty of room.
• Heat the Oil on medium flame.
• To that, add Mustard and Cumin Seeds.When they are fried well,lower the heat and add Hing,Turmeric Powder,Red Chilli Powder,Garam Masala,Curry Leaves,Grated Coconut,Peanuts (If they are Raw),Garlic and let everything fry well.
• Now add the salt in the Oil so that salt is spread well along with oil.
• Sprinkle Cumin Powder,Coriander Powder,Sugar and Remaining Red Chilli Powder (11/2 Tbsp) on Puffed Rice.
• Now add This Tadka or Seasoning.
  
• Star mixing it with Pugged rice thoroughly with laddles..You basically have to fold the rice over and over again.in 5 to 10 minutes.you will see that Masala and Seasoning is evenly spread all over.
  
  
  
  
• Now add Roasted Peanuts and mix well again.
• Bhadang is ready to be served.
  

NON SPICEY VERSION

INGREDIENTS:

1. Puffed Rice - 300 Grams
2. Oil - 4 Tbsp
3. Mustard Seeds and Cumin Seeds  - 1 Tbsp each
4. Hing - 1/2 Tsp
5. Tumeric Powder - 1 Tsp
6. Curry Leaves - 10 to 15 leaves
7. Garlic -  2 Cloves(Finely chopped)
8. Roasted Peanuts - 1/2 Cup (If you are using Raw Peanuts, fry them in oil)
9. Salt for Taste

STPES : 

• Take Puffed rice in a container such that you should be able to mix it/fold it with seasoning later.Make sure that the container has plenty of room.
• Heat the Oil on medium flame.
• To that, add Mustard and Cumin Seeds.When they are fried well,lower the heat and add Hing,Turmeric Powder,Curry Leaves,Peanuts (If they are Raw),Garlic and let everything fry well.
• Now add the salt in the Oil so that salt is spread well along with oil.
• Now add This Tadka or Seasoning.
  
• Star mixing it with Pugged rice thoroughly with laddles..You basically have to fold the rice over and over again.in 5 to 10 minutes.you will see that Masala and Seasoning is evenly spread all over.
  

• Now add Roasted Peanuts and mix well again.
• Bhadang is ready to be served.
  

TIPS:

• Keep Puffed Rice always in air tight container.
• I have not added chanadal.You can always add that.
• You can also add thin dry Coconut flakes too.
• You can adjust the sice level according to your taste.