1. Dal Baati Churma
Rajasthani food is incomplete without the mention of the famed Dal-Baati-Churma. It consists of baatis or flaky round breads baked over firewood or over kandas (i.e. cow dung cakes) as done in villages. Baatis can be baked in a gas tandoor or an electric oven as well. But one thing common for baatis, irrespective of their cooking technique is that they are always served dipped in ghee accompanied with panchmel or panch kutti dal and churma. The dal is cooked with ghee, the masalas in the dal are fried in ghee and more ghee is mixed into the dal before serving. Often a large batch of baatis is made and part of the dough is left unsalted. This unsalted dough then shaped into rounds and deep fried in ghee. Later these deep fried baatis are crushed and sugar or jaggery is mixed into them to make a sweet dessert- churma. The three together, simple though they sound, make a very filling meal. No Rajasthani festive or wedding menu is complete without this popular recipe.Preparation Time : 20 mins.
Cooking Time : 1hour
Serves 5.
Ingredients
- For the panchmel dal
- 1/3 cup chana dal (split Bengal gram)
- 1/3 cup toovar (arhar) dal
- 1/3 cup moong dal (split green gram)
- 1 tbsp urad dal (split black lentils)
- 1 tbsp whole moong (whole green gram)
- 3 tsp chilli powder
- 1/4 tsp turmeric powder (haldi)
- 1 tsp coriander (dhania) powder
- 1/2 tsp garam masala
- 3 cloves (laung / lavang)
- 2 bayleaves (tejpatta)
- 1 tsp cumin seeds (jeera)
- 2 green chillies, slit
- a pinch of asafoetida (hing)
- 2 tsp dried mango powder (amchur)
- 2 tsp tamarind (imli) pulp
- 3 tbsp ghee
- salt to taste
- For the baatis (for 10 baatis)
- 1 cup whole wheat flour (gehun ka atta)
- 1/2 cup semolina (rava)
- 2 tbsp besan (Bengal gram flour)
- 8 tbsp milk
- 4 tbsp melted ghee
- salt to taste
- For serving
- melted ghee
- churma
Method
- For the panchmel dal
- Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked.
- In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside.
- Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saut for 1 to 2 minutes.
- Add the cooked dals, amchur, tamarind pulp and salt and
simmer for 5 to 7 minutes. Adjust the consistency of the dal before
serving and if required, add some water.
- For the baatis
- Mix all the ingredients and knead into a firm dough. Knead well for 5 to 7 minutes.
- Divide the dough into 10 equal portions and shape each portion into an even sized round. Flatten the rounds lightly using your thumb to make an indentation in the centre of the baati.
- Boil water in a broad vessel and drop the baatis in the boiling water. Cook for 15 to 20 minutes over a high flame.
- When the baatis are done, drain and keep aside.
- Heat a gas tandoor and put the baatis on the grill of the tandoor. Cook them on a medium flame for 20 to 25 minutes. Cooking the baatis over a medium flame will ensure that the baatis are cooked on the insides also.
- Arrange the baatis on a serving plate, break each baati into
two pieces and pour melted ghee on the baatis.
- How to proceed
- Pour hot panchmel dal over the baatis.
- Serve hot with churma.
- Tips
- You can cook the baatis in a gas tandoor (without boiling them).
- Alternatively bake the boiled baatis in a pre-heated oven at 200°C (400°F) for 10 to 15 minutes turning them over occasionally.
- Or even deep fry them in hot ghee instead of cooking them in
a tandoor.
2. Gatte ki Sabzi
Ingredients:
Besan - 500 gm
Whole Coriander - 2 spoon
Chilli Powder - 3 spoon
Tumeric Powder - 1 spoon
Salt to Taste
Water - to make dough
Oil - 4 spoon
For Gravy
Curd - 1/2 cup
Chilli Powder - 1 spoon
Tumeric - 1/2 spoon
Salt to Taste
Asafoetida - a pinch
Coriander Powder - 1 spoon
Cumin Seeds - 1/2 spoon
Method of preparation:Besan - 500 gm
Whole Coriander - 2 spoon
Chilli Powder - 3 spoon
Tumeric Powder - 1 spoon
Salt to Taste
Water - to make dough
Oil - 4 spoon
For Gravy
Curd - 1/2 cup
Chilli Powder - 1 spoon
Tumeric - 1/2 spoon
Salt to Taste
Asafoetida - a pinch
Coriander Powder - 1 spoon
Cumin Seeds - 1/2 spoon
For Gatta:
Take a bowl and mix all the ingredients (except the oil) for gatta with enough water to make it to soft dough. Divide into equal balls and roll then to cylindrical shapes of 1 inch. Cook the gatta in the boiling water for 20 mins. Allow to cool and fry it in oil till light golden brown. Set aside.
For Gravy:
Take the curd in a bowl and mix turmeric, chilli, coriander and salt and whisk it till smooth. Now heat the oil in the kadai, temper cumin and add asafoetida. Now add the curd mixture and cook till the gravy leaves oil. Add some water and when it starts boiling add the gatta to the gravy and simmer. Let the gravy for half hour before serving. Serve hot with rice or roti.
3. Rajasthani Mirchi Vada
Ingredient:
Green Chillies – 8/9 large
Oil for Deep Frying
For batter
Gram flour (besan) – 1 cup
Turmeric powder – 2 pinches
Salt to taste
Water as required
Green Chillies – 8/9 large
Oil for Deep Frying
For batter
Gram flour (besan) – 1 cup
Turmeric powder – 2 pinches
Salt to taste
Water as required
Potatoes – 3 large ones
Red chilli powder – 1 tsp
Coriander leaves chopped fine – 1/2
Salt to taste
Method of Preparation:
Slit the green chillies, remove seeds and keep aside.Boil potatoes with salt. Peel and mash them well. Add chilly powder and coriander leaves. Mix well. Make a thick batter with the flour, turmeric powder and salt.
Fill the chillies with the potato mix. Dip the filled peppers in the batter till they are completely covered. Fry them in preheated oil till golden brown. Serve hot with chutney curd sweet Imli chutney.
4. Gajar Ka Halwa
Ingredient:
Carrots – 1 kg
Milk - 2 ½ cup (boiled) (You can also use dry milk powder)
Sugar to taste
Cardamom Powder - ½ tsp
Butter - 3 tbsp
Almond - 10
Pistachio - 10
Cashew - 10
(You can use nuts of your own choice e.g walnuts etc.)
Carrots – 1 kg
Milk - 2 ½ cup (boiled) (You can also use dry milk powder)
Sugar to taste
Cardamom Powder - ½ tsp
Butter - 3 tbsp
Almond - 10
Pistachio - 10
Cashew - 10
(You can use nuts of your own choice e.g walnuts etc.)
Wash, peel and grate the carrots. Heat a pan with butter and Put the grated carrot and cook on low flame till the raw smell disappears. Add milk and boil on low flame till thick. Once it starts thickening add sugar and stir continuously. Cook on low flame for further thickness. Add cardamom powder and nuts and stir continuously till the ghee separates from the mixture. Finally garnish with nuts and Carrot Halwa or Gajjar ka Halwa is ready. Serve hot.
5. Rasgulla
Makes : 20
- 6 cups milk (cow's milk is preferred)
- 3 tablespoons fresh lime juice
- 2 ½ cups sugar
- 6 cups water
- ½ teaspoon cardamom (elaichi) powder
Directions
Prep:5min › Cook:35min › Extra time:25min chilling › Ready in:1hr5min
- Boil milk in a heavy bottomed pan till it starts foaming. Add lime juice and stir. It will curdle right away. You should see the milk solids (chenna) separate from the whey. Pour the chenna into a colander lined with muslin cloth. Rinse the chenna with water to get rid of the line juice. Let the water drain.
- In the meantime, heat water in a pressure cooker and add sugar. Boil till sugar completely dissolves.
- Gather the muslin cloth edges like a parcel and squeeze out as much water as possible. You will have soft paneer now. Turn out the paneer onto a rolling mat or other smooth surface. Knead the paneer well to make a smooth paste. Roll into a ball and divide the paneer into 20 equal portions.
- Roll each portion into a smooth ball between your palms. Make sure there are no cracks. When all the balls are made, drop them gently into the hot syrup. Put the cooker lid on and bring to pressure. Reduce heat to simmer and pressure cook for 6 minutes.
- Release the pressure under running water. Open the cooker lid. The rasgullas should be floating on top of the syrup and should have expanded 2 – 3 times in size. Transfer the rasgullas and syrup into a bowl. Add cardamom powder, stir gently. Refrigerate till properly chilled. Serve cold.
6. Samosa
INGREDIENTS:-For samosa sheets
3 cups of maida or all purpose flour
3 tsp of oil (1 tsp for 1 cup of flour)
1/4 tsp of carom seeds or ajwain
salt to taste
water to knead the dough
For the stuffing
2 potatoes boiled and diced
1 tblsp ginger garlic paste
1/4 tsp tumeric
2 to 3 green chillies finely chopped
coriander leaves chopped
cumin powder
coriander powder
red chillie powder
chat masala
cashew nuts 2 tblsp
1/2 tsp cumin seeds
salt to taste and lime juice of 1/2 lime oil
DIRECTION:-
For the dough
Take the maida,add the ajwain seeds,salt and oil to the maida and mix well by mixing well each flour grain will be coated with the oil and it gives the cruncy texture to the samosas.Start adding water little by little and kneading properly make a stiff dough and let it rest for 15 to 20 mins.
Potato stuffing
Heat some oil in the pan,add the cumin seeds,ginger garlic paste,green chillies. cashewsand turmeric mix well and let cook for few mins.the add the red chillie pwdr coriander pwdr and cumin pwdr.add little water so the masalas don't burn. then add the diced potates,salt and coriander leaves.sprinkle the lime juice over it.
you can make any stuffing of ur choice with any variations.
Samosa
make rolls of the dough depending on the size of samsosa you want. roll the dough in circle first and then make them oval in shape.cut that oval shape into half.take that half apply water on all edge,take one end
bend it in canter and taking other end overlap it on the first edge making it a triangle or cone.fill the cone with the stuffing and seal the edges as shown in the video to get a triangular shape for the samosa.
Samosa using spring roll sheet take 2 spring roll sheet and cut them in centre.take the half sheet which is 2 ply apply water on the sheet or egg wash and make a cone of it,stuff it with the stuffing and seal the cone using water or egg wash making it triangular in shape.
Now fry the samosaos in the oil till they turn golden brown.the samaso with the dough requires oil temp., of @ 300'F while the spring roll samosas require higher temp., of 350 'F. Enjoy the samosas with ur favourite chutney.
For the dough
Take the maida,add the ajwain seeds,salt and oil to the maida and mix well by mixing well each flour grain will be coated with the oil and it gives the cruncy texture to the samosas.Start adding water little by little and kneading properly make a stiff dough and let it rest for 15 to 20 mins.
Potato stuffing
Heat some oil in the pan,add the cumin seeds,ginger garlic paste,green chillies. cashewsand turmeric mix well and let cook for few mins.the add the red chillie pwdr coriander pwdr and cumin pwdr.add little water so the masalas don't burn. then add the diced potates,salt and coriander leaves.sprinkle the lime juice over it.
you can make any stuffing of ur choice with any variations.
Samosa
make rolls of the dough depending on the size of samsosa you want. roll the dough in circle first and then make them oval in shape.cut that oval shape into half.take that half apply water on all edge,take one end
bend it in canter and taking other end overlap it on the first edge making it a triangle or cone.fill the cone with the stuffing and seal the edges as shown in the video to get a triangular shape for the samosa.
Samosa using spring roll sheet take 2 spring roll sheet and cut them in centre.take the half sheet which is 2 ply apply water on the sheet or egg wash and make a cone of it,stuff it with the stuffing and seal the cone using water or egg wash making it triangular in shape.
Now fry the samosaos in the oil till they turn golden brown.the samaso with the dough requires oil temp., of @ 300'F while the spring roll samosas require higher temp., of 350 'F. Enjoy the samosas with ur favourite chutney.