Buknu Recipe – How to make Buknu?


Namaskar
Welcome to nishamadhulika.com Today we will make bukunu. It is a pleasing masala as well as churan. It is liked the most in northern India, especially in Kanpur. It is often said that if it is not served in marriages then people get annoyed. Sprinkle bukunu on roti or parantha, make a roll and then serve. You can also add it dal or any vegetable to enhance their flavor. For making bukunu if need kitchen spices as well as some ayurvedic spices. Bukunu also helps in digestion. Let’s see what all ingredients are required for making bukunu. Salt – 250 grams Black salt- 125 grams Saindha salt – 50 grams (it is also called as lahori salt) Turmeric – 75 grams Badi harad – 50 grams Small harad – 50 grams Baheda – 50 grams Dry amla – 50 grams Cumin seeds -25 grams Carom seeds – 25 grams Fennel – 25 grams Brown cardamom – 25 grams Black pepper – 25 grams Saunth – 25 grams Piper – 20 grams Byberang – 20 grams Marod phali – 20 grams Green cardamom – 10 grams Nausadar – 10 grams Asafoetida – 5 grams Mustard oil We will fry some ingredients in mustard oil and roast some. Firstly we will fry spices in mustard oil. Take 100 grams oil in pan. Oil should be slightly heated. Now add badi harad in oil and fry on low flame until it changes color slightly. Keep the flame low so that it gets crunchy from inside as well. Badi harad is very beneficial for digesting. Some people soak it in lemon juice. It gets soft and then grind it. Take out badi harad in a plate. Now add Saunth and fry on low flame until it changes color. It has become brown take it out as well. Add turmeric pieces and roast on low flame. We have fried turmeric on low flame for around 3 minutes. We fried Saunth and badi harad for 2-3 minutes. Take it out. Fry small harad now. Fry for just 1 minute on low flame. Add baheda and fry for 1 minute. Now we will dry roast these ingredients. Preheat a pan. Add dry amla in pan and roast on low flame for 2-3 minutes. Take them out in a plate. Now add marod phali and roast for 2-3 minutes by stirring constantly. Keep the flame low. Take them out. Add Byberang and roast for 2-3 minutes like this. This helps in digesting faster and also cures migraines and headaches. Take it out as well. Now we will roast piper and brown cardamom by stirring constantly for 2 minutes. Add cumin seeds, carom seeds and roast on low flame. By roasting spices moisture gets evaporated and taste gets enhanced. We have roasted them for 1 minute now add asafoetida into it. Turn of the gas. There is no need to roast Nausadar, green cardamom and black pepper. Now let the spices get frigid and then grind them. Crush the big spices first. Place all the crushed spices in mixture jar. Also add salt. Take out the masala in a bowl. Don’t make a very fine powder. Now place dry roast spices in mixture jar. Add salt. Take them out in same bowl. Place rest of the spices. Also add spices which are not roasted like green cardamom, Nausadar and black pepper. Add salt. We have grinded all spices. Add Saindha salt as well. Mix all the spices in nicely. Strain the masala. Grind the pieces left after straining and mix in the masala. Bukunu is ready and aroma is very pleasing. Different people prepare bukunu with different styles. Some use more ingredients and some use less. Skip the ingredients which are not available. Mix bukunu in any dal, vegetable, chaat, fruits or sprinkle it on roti, parantha or puri. Whenever you suffer from indigestion then consume bukunu as a medicine to get relief. Store it in an air tight container for up to 6 months. Pack bukunu with you whenever you are going on an outing. Try making this recipe at your home and share your experiences with us. See you again at nishamadhulika.com

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