Recently learned about Maotai, one of China's premium liquors, made with sorghum. That's jowar!
Yo Marathi distillers, why don't you try making it? Jowar is our traditional staple after all. Imagine a hurda party that has jowar liquor too. 😁🤗🤤 @Brewkenstein
Yo Marathi distillers, why don't you try making it? Jowar is our traditional staple after all. Imagine a hurda party that has jowar liquor too. 😁🤗🤤 @Brewkenstein
Oooh, next time friends visit #OurWawar, I'm gonna do a hurda spread. We already roast corn, eggplant, chillies on the fire. Just need to source fresh sorghum. I've seen it in some farmers markets and a couple of trader Joe's.
(2nd pic from Sinhagad Farms website)
(2nd pic from Sinhagad Farms website)
This eggplant bhareet was so divine! I can still taste it!
Just throw the eggplant on the fire, rotating every couple of minutes with tongs, until a skewer can pass through easily. Then just mash with onion, tomato, chillies, salt, pepper.
Quick, easy, tasty, healthy.
Just throw the eggplant on the fire, rotating every couple of minutes with tongs, until a skewer can pass through easily. Then just mash with onion, tomato, chillies, salt, pepper.
Quick, easy, tasty, healthy.
I've reached the stage of campfire cooking where I'm more excited about cooking different vegetables than meats. We have the meats, of course. But they are very simple to make. Not much variation.
Each vegetable though, fire transforms differently. Lots of experimentation.
Each vegetable though, fire transforms differently. Lots of experimentation.
Yesterday we also roasted tomatoes. Huge beefsteak ones as well as cherry tomatoes. That char elevates an already flavor packed vegetable (well, technically fruit) so much! You can just snack on it, or make a chutney.
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