Masala Baati

A variation of simple Rajasthani baatis...

Serves: 8-10 pieces
Ingredients:

• Whole Wheat Flour (Atta): 1 cup
• Besan/ Gram flour: 1/4 cup
• Sooji/ Semolina: 1 tbsp 
• Melted ghee: 1/2 cup (to be used while kneading dough)
• Melted ghee: 3-4 tbsp (for brushing the baatis)
• Fennel pwd/ Saunf pwd: 2 tsp (crushed coarsely)
• Ajwain/ Carom seeds: 2 tsp
• Salt: to taste
• Baking soda: a pinch (optional) (Though it is not used traditionally)
• For Stuffing:
• Potatoes: 2-3 (boiled, peeled and mashed/ chopped)
• Peas: 1/4 cup (boiled)
• Salt: to taste
• Red chilli pwd: to taste
• Garam masala: 1 tsp
• Oil/ ghee: 1 tsp

Method:

• For Stuffing: 
• Heat oil/ ghee in pan. Add potatoes, peas, salt, red chilli pwd and garam masala. Mix well. Cook on low flame for 1-2 mins. Keep aside. 

• In a flat pan, add whole wheat flour, besan, sooji, fennel pwd, ajwain, salt and baking soda. Mix all the dry ingredients well.Add melted ghee (1/2 cup) and knead a hard dough (Make sure the dough is not too hard). Use a little water, if needed while kneading the dough. (I used ~1/2 cup of water while kneading the dough).

• Lightly oil the top surface of the dough and keep it aside for 7- 10 mins.
• Lightly grease the baking tray with ghee.
• Preheat the oven at 180 deg C.
• Now, make a lemon sized round ball from the dough. Make a very small chapati/ poori by spreading the dough in the palms.
• Put 1 tsp of stuffing in the center and cover from all the sides to make a ball again.
• Lightly grease all the baatis with ghee. 
• Place them on the baking dish and bake for 30-35 mins till the baatis are brown and hard (from outside). Keep flipping the baatis after every 10 mins for even baking of the baatis.
• For the brown colour of the baatis, you can use the browing function in the oven once the baatis are cooked .
• You will see cracks on the surface of  cooked baatis.
• Once the baatis are ready, brush baatis with melted ghee. 
• Serve with Panchmel daal and some onions.

PS:

• Traditionally, once the baatis are cooked, they are dipped in melted ghee till they are served. But now-a-days, everyone is so health conscious that we just prefer to lightly brush with melted ghee :)
• You can increase/ decrease the timings of the baking as every oven varies. The bottom line is to cook the baatis evenly and they should be brown in colour. Also the baatis should be hard from outside.
• Also, you can use any other stuffing of your choice- Matar paneer/ aloo matar paneer etc...

Daal Baati

This is a typical Rajasthani Delicacy. Daal is a combination of 5 different types of lentils and Baati  is baked wheat balls. Daal Baati is served with choorma, which is sweet in taste..

Serves: 8-10 pieces
Ingredients:

• Whole Wheat Flour (Atta): 1 cup
• Besan/ Gram flour: 1/4 cup
• Sooji/ Semolina: 1 tbsp 
• Melted ghee: 1/2 cup (to be used while kneading dough)
• Melted ghee: 3-4 tbsp (for brushing the baatis)
• Fennel pwd/ Saunf pwd: 2 tsp (crushed coarsely)
• Ajwain/ Carom seeds: 2 tsp
• Salt: to taste
• Baking soda: a pinch (optional) (Though it is not used traditionally)

Method:

• In a flat pan, add whole wheat flour, besan, sooji, fennel pwd, ajwain, salt and baking soda. Mix all the dry ingredients well.Add melted ghee (1/2 cup) and knead a hard dough (Make sure the dough is not too hard). Use a little water, if needed while kneading the dough. (I used ~1/2 cup of water while kneading the dough).

• Lightly oil the top surface of the dough and keep it aside for 7- 10 mins.
• Lightly grease the baking tray with ghee.
• Preheat the oven at 180 deg C.
• Now, make a lemon sized round ball from the dough. Gently press the ball from the center with your finger/ thumb.
• Lightly grease all the baatis with ghee. 
• Place them on the baking dish and bake for 30-35 mins till the baatis are brown and hard (from outside). Keep flipping the baatis after every 10 mins for even baking of the baatis.
• For the brown colour of the baatis, you can use the browing function in the oven once the baatis are cooked .
• You will see cracks on the surface of  cooked baatis.
• Once the baatis are ready, brush baatis with melted ghee. 
• Serve with Panchmel daal and some onions.

PS:

• Traditionally, once the baatis are cooked, they are dipped in melted ghee till they are served. But now-a-days, everyone is so health conscious that we just prefer to lightly brush with melted ghee :)
• You can increase/ decrease the timings of the baking as every oven varies. The bottom line is to cook the baatis evenly and they should be brown in colour. Also the baatis should be hard from outside.

Raj Kachori

Wishing you all a very Happy Diwali!!!

Its a Rajasthani cuisine.

Qty: 4-6 pieces
Ingredients:

• For Dough:
• Semolina: 1 cup
• Maida: 1 tbsp
• Salt: to taste
• Oil: 1 tbsp
• For Filling:
• Potatoes (boiled): 2-3 (Peel and chopped)
• Kabuli chana (boiled): 1/2 cup
• Moong sprouts: 1/2 cup
• Sev
• Pomegranate seeds: 1/2 cup
• Dahi Bhalle (optional)
• Papdi: 4-5
• Green chutney (Coriander mint chutney ): 2-3 tbsp
• Tamarind chutney
• Yogurt: 1 cup
• Roasted cumin pwd: 1 tsp
• Salt: to taste
• Red chilli pwd: to taste
• Chopped coriander leaves
• Oil: for frying

Method:

1. Mix all the ingredients of dough and make a little stiff dough with warm water.
2. Keep aside for 1/2 hour. 
3. After that, knead the dough well with hands for 5-7 mins to make it soft. Now the dough is ready.
4. Heat oil in pan.
5. Divide the dough in 4-6 small balls.
6. Roll to make 4'' thin chapati.
7. Deep fry till it puffs up and is crisp. (Make sure they puff up properly otherwise you wont be able to fill anything in it)
8. Once it gets puffed, deep fry it for 2-3 mins to make it crispy.
9. Let it cool a bit. If the poori is soft, deep fry again till crisp.
10. Now place this puffed poori in plate. Make a hole in the center.
11. Now we have to fill this hole.
12. Fill with boiled potatoes, moong sprouts, Kabuli chana, papdi dipped in yogurt, mashed dahi bhalle, roasted cumin powder, salt, red chilli pwd, yogurt, pomegranate seeds, sev, green chutney, tamarind chutney. 
13. Sprinkle some chopped coriander.
14. Serve immediately before it becomes soggy. 

Daal ki Kachori

Kachori is one of the favourite snacks of North Indians.It is a fried flour dumpling filled with lentil.

Quantity: 20-30 pieces
Shelf Life: 20-25 days
Ingredients:

• For Dough:
• Sooji/ Semolina: 1 cup
• Maida/ Plain Flour: 2 cups
• Oil: 4-5 tbsp
• Baking soda: 1/8 tsp
• Salt: 1 tsp
• For Stuffing:
• Washed Urad daal: 1-1.5 cup (Wash daal and soak it in ample water for 3-4 hours)
• Coriander pwd: 2 tsp
• Red chilli pwd: to taste
• Besan: 2 tbsp
• Salt: 2 tsp (or to taste)
• Asafoetida/ hing: 1/4 tsp
• Garam masala: 2 tsp
• Amchoor/ Mango pwd: 2 tsp
• Oil: 7-10 tbsps
• Fennel Pwd (Saunf pwd): 2 tsp
• Oil: For frying

Method:

• For Dough:

• Mix all the ingredients of dough and knead a little stiff dough with warm water. Cover the dough with moist cloth and Keep aside for 1 hour.

• For stuffing:

• Drain water and coarsely grind the daal.
• Heat oil in pan.
• Add hing and coarsely ground daal. Keep stirring the daal until it doesnt taste raw (and all the moisture evaporates). Dont overcook the daal. 
• Add besan. Again cook for few minutes, until besan doesnt tastes raw.
• Turn off the gas.
•  Add all the masalas (salt, amchoor, fennel pwd, coriander pwd, garam masala and red chilli pwd). Mix well.

• Now make small balls of dough.
• Take 1 ball of dough. Slightly flaten it with rolling pin. (If needed, use oil to flatten it. Dont use flour)

• Put 1-2 tsp of stuffing in centre. Seal it from all the sides making a ball again.

• Again roll to form 3'' discs. Make sure that the discs dont break while rolling.

• Heat oil in pan.
• Put the rolled discs in oil. Fry for 2-3 mins till golden brown and crisp. (If you wont deep fry for little long, the kachoris will become soggy)
• Make all the kachoris in the same way.
• Ready to serve hot with coriander mint chutney, tamarind chutney, Kabuli chana or aloo ki subzi

PS:

• Before kneading the dough with warm water, when you add oil to the flour, check if the flour comes together in your palm (Mutthi ban jaye). If not, add more oil and check again.
• You can take combination of daals:
• Washed Moong daal: 1 cup
• Washed Urad daal: 1/4 cup

Besan wali Shimla Mirch (Capsicum with Gram Flour)

Its a Marwari style of making capsicum...

Ingredients:

• Capsicum/ Bell pepper: 3 (You can take different colours) 
• Gram Flour/ Besan: 2-3 tbsp
• Oil: 4 tbsp
• Fennel pwd (Saunf pwd): 2 tsp
• Coriander pwd: 2 tsp
• Mango pwd/ Amchur: 1 tsp
• Salt: to taste
• Red chilli pwd: to taste
• Turmeric pwd/ Haldi: 1 tsp
• Asfoetida/ Hing: a pinch
• Onion: 1 (chopped) (optional)

Method:

1. Chop capsicum.
2. Dry Mixture: Mix besan, coriander pwd, chilli pwd, haldi, salt.
3. Now heat oil in pan.
4. Add cumin seeds, hing. Let them splutter.
5. Add onion. Cook for 2 mins.
6. Add dry mixture and cook for 2-3 mins
7. Add capsicum. Sprinkle some water if needed.
8. Cover and cook on low flame till done. Keep stirring after every 2-3 mins.
9. Add fennel pwd, amchur and mix well.
10. Serve with chapati, parantha and curd or daal.

Stuffed Gatte (Bharwan Gatte )

Ingredients:

For Gatte:

• Besan: 1 cup
• Salt: as per taste
• Turmeric powder: a pinch
• Carom seeds (Ajwain): 1/2 tsp
• Baking soda: a pinch
• Curd: ¾ cup (whisked)
• Ginger: grated (a small piece)
• Oil: 4-5 tbsp

For stuffing: (Mix the below ingredients and stuffing is ready)

• Paneer : 150 gms (grated)
• Khoya/ Mawa: 100gms (grated/ crushed)
• Coriander leaves- chopped
• Green chilii
• Salt: a pinch
• Raisins: 6-8 pieces
• Fennel seeds(Saunf): 1/2 tsp
• Red chilli pwd

For Gravy:

• Oil: 1 tsp 
• Hing: apinch
• Cumin seeds: 1 tsp
• Salt: As per taste
• Garam masala: ½ tsp
• Coriander pwd: 1 tbsp
• Tomato paste: 1 cup
• Turmeric powder: 1/2 tsp
• Red Chilli (Whole): 1 (or u can use Red chilli powder--as per taste)

Method:

1. Dough: In a flat pan, add besan, ginger, salt, soda, ajwain, turmeric pwd and slowly add yogurt (approx. 3 tbsp) to make hard dough. Knead well and set aside for 5-1 0 mins.
2. Divide gram flour dough in small marble sized balls. Roll them to make small chapattis (or slightly spread the dough with hands in form of cup). Stuff with paneer stuffing. Give cylindrical shape. Close from all sides so that stuffing doesn’t come out.  Boil these gate in 3 cups salted water for 10-15 mins till done. Drain water and set aside.
3. Gravy:
• Heat oil. Add cumin seeds, hing, red chilli, coriander pwd, haldi. Cook for 1-2 mins.
• Add tomato paste. Lower the heat . Add remaining yogurt. Stir continuously.
• Add salt, garam masala and ½ cup of water, if gravy is thick.
4. Add gatte and cook till gravy is thickened. Serve hot.

Panchmel Dal/ Panchratan Dal

Its a popular Rajasthani dal. Panchmel ('Panch' means Five, 'mel' means Mix) daal is a combination of 5 daals- Chana dal, Split Urad dal, Whole Moong dal,  Arhar dal and red masoor dal.

Ingredients:

• Chana dal: 1/4 cup
• Split Urad dal: 1/4 cup
• Whole Moong dal: 1/4 cup
• Arhar/Toor dal: 1/4 cup
• Red Masoor dal: 1/4 cup
• Salt: to taste
• Turmeric pwd: a pinch
• For tempering:

• Ghee: 1-2 tbsp
• Hing: a pinch
• Jeera: 1/2 tsp
• Jeera pwd: 1 tsp
• Dry Whole Red Chilly: 2
• Ginger and green chilli paste: 1 tsp
• Tomatoes: 2 (chopped)
• Onion: 1 (chopped) (Optional as it is not added in authentic recipe)
• Dhaniya pwd: 1 tsp
• Garam masala pwd: 1/2 tsp (optional)
• Cloves: 3-4
• Cardamom: 1
• Fresh coriander leaves
• Lemon juice

Method:

1. Wash and soak all the 5 daals in water for 2 hours.
2. Add salt, haldi and pressure daals with 3 cups of water. Take 1 whistle and cook on low gas for 15 mins. 
3. Crush cloves and cardamom to form a powder.
4. Tempering:
• Heat ghee in pan. Add hing, cumin seeds. Let them splutter.
• Add whole red chilli, ginger and green chilli paste. Cook for a min.
• Add onions. Cook for few mins. Add tomatoes. Cook till tomatoes are done.
5. Add tempering to the dal. Add dhaniya pwd and cumin pwd. Cook  for another 10 mins.
6. Before serving, add 1tsp ghee, a few drops of lemon juice and garnish with coriander leaves.
7. Serve with chapati or parantha or rice.

Gatte ki Subzi (A Rajasthani Delicacy)

Ingredients:

For Gatte:

• Besan: 1 cup
• Salt: as per taste
• Turmeric powder: a pinch
• Carom seeds (Ajwain): 1/2 tsp
• Baking soda: a pinch
• Oil: 4-5 tbsp

For Gravy:

• Oil: 1 tsp 
• Mustard seeds: 1/2 tsp
• Curry leaves: a few
• Salt: As per taste
• Curd: 1 cup (sieved)
• Turmeric powder: 1/2 tsp
• Fennel seeds(Saunf): 1/2 tsp
• Red Chilli (Whole): 1 (or u can use Red chilli powder--as per taste)

Method:

For Gatte:

1. Add all the above ingredients (of Gatte) and knead dough with hot water (Dough should not be too soft).
2. Make cylindrical dumpling (gatte). Put them in boiling water and boil on medium flame till tender (approx for 10 mins).
3. Keep aside dumplings and hot water (in which you boiled dumplings).

For Gravy:

1. Take oil in pan. Add mustard seeds. Let them splutter. Add cuury leaves, salt, turmeric pwd, fennel seeds and Red Chilli.
2. Add (sieved) curd and hot water (in which you boiled Gatte). Add dumplings (Gatte). Cook on low flame for 15 -20 mins.
3. Ready to serve with chapati, parantha or nan.