Bach baras(vatsa dwadashi)

                                                        

Vatsa dwadashi is celebrated by worshipping cow and eating bajara roti and beere ka sag(sprouted beans) Dwadashi following janmashtami is vatsa dwdashi.Dwadashi is the 12th day of a fortnight as per hindu calender.This year vatsa dwadashi is on 14th of august.

Beere ka sag

Sprouted beans are rich in vitamins and protiens.These are rich in digestive energy ,amino acids.  One can make them at home .When these are ready these can be made into sabji as well.
Sprouting 
1 cup of moong
1 cup moth or mataki
1 cup chick peas
Soak in water for 12 hours. Now drain the water and tie the soaked beans in a cean cloth and keep it in a colander.  Colander helps in draining excess water.Keep sprinkling water on it periodically for next 12 hours. It will take total 24 hours after soaking in water to sprout them properly.
These beans will look like the in picture .

                                      Sprouted beans(Beere)

Ingredients:
1 cup sprouted beans
1/2 cup yogurt
Spices
1 teaspoon salt
1/2 teaspoon chilli powder
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
pinch of hing powder
2 table spoon oil
Add 1/2 cup water to the sprouts and microwave for 8 minutes.
Keep a pan on stove and  add oil and when it is hot add  all the spices from 1 to  5.Immediatey add yogurt and stir till the yogurt is beaten well and spices get mixed with yogurt.et it cook for two minutes and add microwaved sprouts and a cup of warm water.After it starts boiling cook for three or four minutes and switch off the flame .

Garnish with chopped coriander leaves and chopped green chilli and ginger. Beere ka sag is ready. Serva it with roti or paratha. On Vatsa Dwadashi (also called bach baras in Marwari) which falls  four days after Janmashtami this sabzi is made in every Marwari house and is served with roti made of bajara(millet) with gur(jaggery) and ghee. This menu will be incomplete without a serving of fresh yogurt too. For eating beere ka sag always plan ahead and get the sprouts going.

Bajare ki roti

Ingredients 

3 cup bajare flour
1/4 cup ghee
1/4 cup grated jaggery

Before making roti flour has to be kneaded into a dough by adding water to it.
While making wheat flour roti we prepare the dough once .But bajara dough is to be made in batches the reason for that is bajara flour dough is less elastic and it looses its elasticity if kept for longer period.

Knead the flour for 3 to 4 rotis at a time.Rolling of these rotis is also somewhat tricky.This dough does not handle the pressure of the rolling pin .it has to be spread by the movements of hand .Take a piece of dough make a ball put it on the rolling flour which is sprinkled with dry flour.Sprinkle dry flour on ball.Now gently tap the  ball with your hand by moving the dough in a circular motion.when done then roast it on a hot tawa just like wheat flour roti.apply ghee and serve hot with beere ka sag,yogurt and grated jaggery.

Tips

  1 bajara flour should be freshly grounded. 
  2 For those who find it difficult to roll roti can mix little amount of wheat flou     to get some elasticity in dough.