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Rajasthan Special
« on: February 06, 2015, 03:36:49 AM »
Dal Baati Churma


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
1 recipe churma


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.

    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.

Ker- Sangri


1 tbsp ker
1 cup sangri (sanger)
1/2 tsp turmeric powder (haldi)
3 tsp chilli powder
2 tsp coriander (dhania) powder
1 1/2 tsp dried mango powder (amchur)
1 tsp raisins (kismis)
salt to taste

For the tempering
2 whole dry kashmiri red chillies
1/4 tsp carom seeds (ajwain)
1/4 tsp asafoetida (hing)
3 tbsp oil

    Combine ker, sangri and salt with 2 1/2 cups of water. Pressure cook for 3 whistles.
    Drain out the water and add the turmeric powder, chilli powder, coriander powder, amchur, sultanas and salt (if required) and mix well.
    For the tempering, heat the oil in a pan and add the Kashmiri chillies, ajwain and asafoetida. When the seeds crackle, pour the tempering over the ker sangri mixture. Mix well. cook for a few minutes
    Serve hot.

    This spicy subji tastes good with puris, parathas or misi rotis.

Lal Maas

2 lbs. Mutton Leg
2 lbs. Onions (chopped)
14 oz. Tomato (chopped/paste)
2 oz. Ginger Paste
2 oz. Garlic Paste
7 oz. Curd
2 tsp Red Chili Powder
1/3 tsp Turmeric
2 tsp Coriander
5 Cloves
.05 oz. Bay Leaves
4 Cardamom Black
10 to 15 Black Peppers (crushed)
7 oz. Cooking Oil
Salt To Taste

    In a pan put cooking oil. When the oil is hot, add chopped onions and fry them until golden brown.
    Keep aside a little of the brown onions to use for garnish.
    Add the garlic and ginger paste, cook for 15 min.
    Add cut portions of mutton and let it cook for 30 min.
    Now add bay leaves, black pepper, red chili powder, cardamom black, turmeric powder and curd, then add salt to taste.
    Cook until the spices are well-cooked and mixed.
    Add tomato paste and cook on low fire for 40 min.
    When ready, remove lal maas from the fire and garnish with finely chopped coriander leaves and fried onions before serving.


Recipe Servings :   4
Recipe Cook Time :   35 Minutes


    For the Gattas:
    1 small cup besan
    1/2 tsp turmeric powder
    1/2 tsp dhania powder
    1/2 tsp chilly powder
    A hint of heeng
    3/4 tsp salt or to taste
    1 tsp zeera
    1/2 ginger, chopped fine
    1 tsp pudina, chopped fine
    1/4 tsp baking soda
    1 big cup curd, whisked

    For the Base:

    1 Tbsp ghee
    1 Tbsp oil
    5 guntur chillies
    1/2 tsp zeera
    1 onion, chopped fine
    8-10  cloves
    1 piece cassia
    5-6 cloves garlic, chopped fine
    1/2 tsp turmeric
    3/4 tsp chilly powder or to taste
    1/2 tsp dhania powder
    1/4 tsp heeng
    1 green chilly, slit
    Some coriander leaves, finely chopped

For the gattas:

Dry roast the zeera and then grind it in a mortar and pestle.
In a bowl mix the besan, spices and zeera togethar to make the mixture for the gattas.
Add to this the ginger and mint leaves.
Add about 1 and 1/2 Tbsp of curd into the besan mixture along with the soda.
Start to knead it like a dough. Add more curd if its too dry. Be careful not to add too much.
Add a couple of drops of oil to make it easier to handle.
Once you get the dough to a good consistency where it can be easily handled, you can now just divide it and roll them out into long thin strips.
Now boil this rounded strips in some water in a pan.
They will be very delicate so handle them with extreme care. Once done take them out.
Now cut the long strips into smaller pieces and deep fry these pieces. You can shape the gattas as you like.
Once there are nice and golden brown take them out and now prepare the base of this curry.
Do not throw away the oil.

For the base:

In a pan add 1 Tbsp of the oil in which the gattas were fried. Add to that 1 Tbsp of ghee.
Add the chillies and zeera to the oil and let it brown.
Now add the onions and saute.
Add the cloves, cassia, and garlic. Saute well.
Now add the powdered spices like turmeric, dhania powder, heeng, red chilly powder,
Now just toast the spices. Add a pinch of salt.
Now add some water to de-glaze the pan and lift the spices. (just a sprinkle of water to 'bhuno' the masala)
Now use the curd that was left earlier from the gattas and add it to this masala. Add it little by little.
Add a green chilly.
Mix all the curd well with masalas.
Once you see the oil coming up to the surface add the gattas.
Mix well. Add the coriander leaves.
Let it simmer for about 5-7 minutes for the flavors to concentrate.
Serve hot.

Pyaz Ki Kachori

For The Dough Crust
2 cups plain flour (maida)
1/4 cup melted ghee
salt to taste

For The Onion Filling
2 cups finely chopped onions
2 tbsp oil
1 tsp nigella seeds (kalonji)
2 tsp fennel seeds (saunf)
2 bayleaves (tejpatta)
1 1/2 tsp finely chopped green chillies
2 tbsp besan (bengal gram flour)
2 tsp coriander (dhania) powder
2 tsp chilli powder
1 tsp garam masala
salt to taste
3 tbsp chopped coriander (dhania)

Other Ingredients
oil for deep-frying

For the dough crust
    Combine all the ingredients in a deep bowl and knead into semi-soft dough using enough water. Knead well for 5 to 7 minutes.
    Cover the dough with a wet muslin cloth and keep aside for 15 minutes.
    Divide the dough into 12 equal portions. Keep aside.

For the onion filling
    Heat the oil in a broad non-stick pan, add the nigella seeds, fennel seeds, bay leaves, green chillies and onions, mix well and sauté on a medium flame for 5 minutes.
    Add the besan, coriander powder, chilli powder, garam masala and salt and cook on a medium flame for 2 minutes, while stirring occasionally.
    Remove the mixture from the flame, add the coriander and mix well.
    Remove the bay leaves and discard. Divide into 12 equal portions and keep aside.

How to proceed
    Roll out each portion of the dough into a 62 mm. (2½ ") diameter circle.
    Place one portion of the onion filling in the center of a rolled dough circle. Surround the filling with the dough by slowly stretching it over the filling.
    Seal the edges tightly and remove any excess dough.
    Roll the filled portion again into a 75 mm. (3") diameter circle, take care to ensure that the filling does not spill out.
    Gently press the center of the kachori with your thumb.
    Repeat steps 2 to 5 to make 11 more kachoris.
    Heat the oil in a deep non-stick kadhai and deep-fry the 6 kachoris on a medium flame for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes.
    Repeat step 7 to deep-fry 6 more kachoris.
    Serve immediately.

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