Daal-Baati (baked Baati)

In my first version of Dal Bati, I shared Khandeshi style Dal bati recipe which is very common in our house. As it is deep fried I tried typical Rajasthan style baked bati and dal . It tastes awesome. A complete whole meal off course with lots of ghee.

Ingredients 

For Dal

Chana dal- 1/2 cup

Moong dal - 1/2 cup

Urad Dal - 1 cup

Tomato - 3

Green chilli - 5-6

Ginger - 2 inch piece

Garam Masala- 1/2 teaspoon

Coriander Powder - 1 teaspoon

Red chilli powder - 1 teaspoon

Pure ghee - 2 tablespoon

Cumin seeds - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Asafetida - 1/8 teaspoon

Salt as per taste

Chopped fresh Coriander for Garnishing

For Bati

Whole wheat flour - 3 cups

Semolina - 1 cup

Pure ghee - 5 tablespoon

Ajwain - 1 teaspoon

Baking Powder - 1/2 teaspoon

Salt as per  taste

Procedure

For Dal

Soak all dal for an hour. After that cook it in a pressure cooker. Make a paste of tomato, green chilli and ginger. Now heat a kadai  and put ghee into it.  Then add cumin seeds and asafetida. After that add  turmeric powder and coriander powder.  Now add tomato paste and sauté it neatly.  Then add red chilli powder and salt. Mix it neatly. Sauté it for 2 minutes.  Now add cooked daal.  Add water as per require for desired consistency.   Boil it for a minute or so. Garnish it with chopped  fresh coriander. Dal is ready. 

For Bati

Take all ingredients of Bati in a bowl and mix wel. Now knead a very hard dough with warm water. The dough should not be smooth at all. Cover it with damp cloth. Now preheat  oven on 180 degree Celsius. Meanwhile make small balls of the dough. Press each ball slightly and press with a finger in the centre. So that bati will get cooked properly from inside in oven.  Arrange baatis in oven tray. Brush it with ghee. Bake it for 20 minutes. Turn batis when it gets golden brown colour on one side. 

Serving

While serving deep hot baatis in melted pure ghee and serve it with dal. Crush bati and pour dal on bati, mix it and enjoy it.

Sattu ka paratha & Awards

Sattu ka Paratha is a typical Bihari recipe. One of my friend Sonal Dev (her In-laws are from Bihar) told me about this paratha. I found it very interesting and healthy too. Actually some days back she invited us for typical Bihari meal, Litti chokha. That was also awesome. Whenever she send the pictures and recipe I'll definitely share that with U. Sattu is fried gram flour. It is very healthy, cool and gives energy in summer. Sattu paratha is basically a stuffed paratha. Specialty of this is for stuffing, we have to add oil of mango pickle. It gives a nice taste to this paratha. Instead of giving a long description I'll directly tell you the procedure.

Ingredients

For cover

Whole wheat flour - 2 cup
Oil - 2 teaspoons
Salt - 1/4 teaspoon
Water to knead.

For Stuffing

Sattu ka aata (fried gram flour) - 1 cup
Finely chopped onion - 1
Finely chopped garlic - 2-3 cloves
Fresh coriander leaves - 1 tablespoon
Finely chopped green chilli - 1
Oil of Mango pickle - 2 tablespoon
Salt for taste.


Procedure

Knead a little hard dough for the cover with given ingredients. Mix all ingredients of stuffing in a bowl. Make small balls of the dough. Roll out the dough like a puri. Put some oil to it. Then stuff it with 2 table spoon of stuffing (you can fill the stuffing as per your choice). Close the ends of the puri at the center and make a ball. Seal it nicely so that stuffing doesn’t come out while rolling. Now roll this stuffed ball into flat paratha. Heat griddle, fry paratha using a little oil, until both sides are golden brown. Serve with curd.



Again it's a award time ,

Sheba of 'Art , Food and Travel Chronicles' passed me this wonderful Award. Thanks a lot dear.

Rupali of 'RecipeGrabBag ' passed this award to me. Thanks a lot Rupali.

I want to share all these awards with all my fellow bloggers who always encourage me with their comments and their posts are really a guideline for my cooking passion. Thanks a ton to all of U:)

 
 

Strawberry Pancake & an Award!!!

Now a days on every weekend we bring strawberry. One day I thought of making pancake of it. As per my little knowledge of pancake, I made it and surprisingly it taste very nice. As usual instead of all purpose flour, I used whole wheat flour. I realize, I made thin pancake but next time definitely it will be thicker one:)

Ingredient

Fresh strawberry - 1 cup
Whole wheat flour - 1 cup
Sugar - 2 tablespoon
Egg - 1
Baking powder - 1 teaspoon
Milk - 3/4 cup
Butter 2-3 tablespoon
Salt as per taste.


Procedure
Make a puree of strawberry. Beat the egg. Now mix flour, baking powder, sugar and salt in a bowl. Add strawberry puree & egg into the mixture. Mix well so that no lumps should be there. Now add milk slowly to get desired consistency of pancake batter. Now heat tawa on medium flame. Spread little butter on tawa. Pour 1/4 cup of batter on tawa. When the top of pancake starts bubbling, turn over and cook it from other side. Serve warm pinky pancake with honey.


This will go to Priya's Pancake event.





Hey and I got my this year's first award!!!! I am very thankful to my friend of Hamaree Rasoi for passing this lovely award to me. I really feel proud to get this award!!! And now it's my turn to pass this to some of my smart blogger friend.

I would like to pass this to,

• 
  
  Pratibha of THE CHEF AND HER KITCHEN
• 
  
  Asha from Foodie's Hope
• 
  
  Nithya from 4th sense cooking- I just love her presentation.
• 
  
  Divya from Dil se...

Daal Bafla/Baati

When ever we think about Daal bati, we remember Rajasthani Daal Bati. But at our place we prepare Khandesh style daal bafala that is daal batti. My husband taught me this dish. It's his favorite dish. Instead of baking into tandoor or in Oven, he deep fry it in oil. Battis tastes awesome after frying. We usually eat leftover battis (if any) with tea.

Ingredients

For Bafala/ Batti

Whole wheat flour (Atta) - 2 cups

Chiroti Rawa (thin semolina) - 1/4 cup

Ajawain - 1/4 teaspoon

Hot oil - 4 teaspoons

Salt to taste.

Oil for deep fry

FOR Daal

Tuver dal - 1/2 cup

Moong Daal - 1/4 cup

Masoor daal - 1/4 cup

Oil - 2 tablespoon

Asafetida - 1/4 teaspoon

Turmeric powder - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Curry leaves - 3-4

Red chilli powder - 2 teaspoon

Goda Masala - 2 teaspoon

Kokum - 3-4

Jaggery - 1 teaspoon

Chopped Coriander - 2-3 tablespoon

Salt to taste
Pure ghee - 1/4 cup

Procedure

For Bafala/ Batti

Mix all the ingredient of batti and knead a tight dough with water. Cover and keep aside for half an hour. In a large vessel take around 1 lit. water and boil it. Now make medium size ball of the dough. Put all balls in boiling water. Boil it for another 15 minutes. Drain all the water from batti. Cut battis into half. Heat oil in heavy bottom kadai. Deep fry batti till it turns to golden brown.
For Daal

Wash and Pressure cook all daals with little hing and turmeric powder. Heat oil in kadai make tadka of cumin. Add hing, turmeric and curry leaves. Add cooked daal, red chilli powder, goda masala, kokum, jaggery and salt. Mix well. Add some water for desired consistency. Bring it to boil. Add chopped coriander.

Serving

Break the baflas/ batti completely. Pour daal on it. Then pour 1-2 teaspoon of pure ghee.

This goes to 'THE COMBO EVENT' by Pari of foodelicious

Nachos with Salsa

Nachos or corn chips are a very quick and easy Mexican starters. It is mainly serve with salsa. Nachos are made from Maize flour and all purpose flour but this time I tried with whole wheat flour. The taste is same. When I read about the combo event by Pari, immediately nachos salsa combination came into my mind:)

Ingredients

For Nachos

Maize flour (Makai ka ata) - 1cup

Whole wheat flour (Gehun ka ata) - 1/2 cup

Oregano - 1 teaspoon

Red chili powder - 1/2 teaspoon

Hot oil - 1 tablespoon

Salt to taste

Oil for deep frying

For Salsa

Tomatoes - 3 medium

Onion - 1 medium

Capsicum - 1

Green chilli - 2

Chili Powder - 3/4 teaspoon

Oregano - 1/2 teaspoon

Lime juice - 1 teaspoon

Salt to taste

Procedure

For Nachos

Combine all the ingredients and knead a soft dough using water. Keep aside for half an hour. Make smal balls of the dough. Roll out ball like thin roti. Cut each roti in 8 triangular pieces. Prick slightly with the fork. Deep fry on medium flame. After it gets cool store it in a airtight container.

For Salsa

Blanch tomatoes for 10 sec. Immediately put under cold running water. Remove the skin of tomatoes. Deseed tomatoes and finely chop it. Pierce the capsicum with the fork and keep over the flame for 1-2 minutes. Remove the burnt skin and chop finely. Chop onion and green chilli very finely. Now combine all the ingredients. Mix nicely. Keep it in fridge.

Serve crispy Nachos with crunchy Salsa

This goes to 'THE COMBO EVENT' by Pari of foodelicious

Modak (Fried) for Angaraki Chaturthi

Sankashti Chaturthi or Sankashti is observed on the Chaturthi or the fourth day of Krishna Paksha during every month. The Sankashti, which falls on Tuesday, is known as ‘Angarki Chaturthi’.On this day, we (specially the Maharashtrians) observe fast. And have our meal in the night after having Chandra darshan. This Angarki Chaturthi is very auspicious than any other Chaturthi. We make Lord Ganesha's favorite sweet MODAK as a prasad in the evening. My friend's daughter used to call this as Sweet samosa :)

Ingredients

For cover

Whole wheat flour - 1 cup

Barik rava (Chiroti rava) - 3 tablespoon

Hot oil - 2 tablespoon

Salt just a pinch

For Stuffing

Grated fresh coconut - 2 cups

Sugar - 1 cup

Cardamom Powder - 1 teaspoon

Khaskhas (poppy seeds) - 1 tablespoon

Pure ghee - 1 teaspoon

Oil for deep fry

Procedure

For cover

Mix all ingredients and knead a stiff dough with water or milk (it's crispiness increases with milk). Cover it and keep aside for half an hour.

For stuffing

On a slow flame add pure ghee grated coconut and sugar in kadai and cook it till the mixture becomes dry (stir in between). Then add khaskhas (poppy seeds), Cardamom powder , mix it and remove it from flame. Allow it cool for some time.

Making Modaks

While making modak, Make a lemon sized ball of the dough. Roll a small puri of it. Keeping the puri in left palm, hold in the shape of a katori and fill it with stuffing. Now pinch the edges and then close tightly it in the shape of modak . Make all modaks with same procedure. Deep fry it on low flame till it becomes golden brown. Cool it and offer 21 modaks as prasad to Ganapati Bappa.

Dudhi na Muthiya

Like Undiyo, this recipe 'Dudhi na muthiya', also taught by my friend, "Deepa". Muthiya is very healthy and tasty as wel. You will not need any deep frying or extra spices to enhance the taste of it. A steame snack with tadka (Vaghar in Gujrati, if I am not wrong).

Ingredients

Bottle ground (Dudhi) - 500 Gms

Coarsely grinded wheat flour - 2 cups

Bengal gram flour (Besan) - 5 teaspoons

Bajra flour - 5 teaspoons

Green chilli +ginger paste - 2 teaspoons

Powder Sugar - 1 teaspoon

turmeric powder - 1 teaspoon

Coriander powder - 1 teaspoon

Cumin Powder - 1 teaspoon

Chopped Coriander leaves - 2 tablespoons

soda-bi-carbon - 3-4 pinch

Salt to taste

For Tadka

Oil - 2 tablespoon

Mustard seeds - 1 teaspoon

Sesame seeds - 1 tablespoon

Asafetida (Hing) - 1/4 teaspoon

Coriander and Grated dry coconut - 1 tablespoon for Garnishing

Procedure

Peel and grate Dudhi. Remove excess water of dudhi. Now add Chilli ginger paste, turmeric powder, salt, powder sugar, Coriander powder, cumin powder, soda-bi-carbon and mix well. Add all the flours. (If coarsely grinded atta is unavailable, add 2 tablespoons of Rava(Semolina) into it) Add 1 teaspoon of oil. Mix neatly. If it is too hard add some water to make it soft. Make rolls of this dough. Grease a plate. Arrange the rolls in the plate, keeping some space in between. Steam the plate in a steamer (Or in Pressure cooker without whistle) for 10-15 minutes.To check if rolls are cooked properly or not - put a knife in the roll if it comes out clean then it is cooked.

For Tadka

Heat Oil in kadai and make tadka from given ingredients.

Pour this tadka on sliced Muthiyas. Mix well and garnish with coriander and grated dry coconut.

Aamras Puri with Kurdai for Vata savitri Purnima

Vat Savitri purnima is a festival of women. Vata Savitri Purnima is a very famous Hindu festival of India which can be celebrated across the country specially in Maharashtra. Vat Savitri purnima can be celebrated by the women on the full moon day of Jyeshtha mas. Vata Savitri Purnima is also known as vata purnima or vat purnima. on the day of Vata Savitri Purnima women pray for long life of their husbands and they pray that they never be widows. The significance of Vat Savitri purnima is connected to the legend story of Savitri and satyawan. in this story savitri got back her dead husbands life form yama. On this occasion of Vata Savitri Purnima women keep fast For their husbands, women wear bridal type dresses and jewelery. After breaking their fast, fruits, clothes and such other articles are given in charity in a bamboo basket to the Brahmin’s. Women worship a banyan (vata) tree, and listen to the story of Savitri in groups. after all this women can offer prayer and worship. during this puja women pray for good health of their husbands. women feed water to the tree, sprinkle red powder (kumkum) on it, cotton threads are wrapped round tree’s trunks and then they go seven times round and do the parikrama.

So the typical menu of Vatasavitri purnima is Aamras puri. My aaji used to say the actual season of eating Mangoes is from Akshay tritiya to Vata savitri purnima. So today is last day to eat Mangoes because now the monsoon will start and it's better not to eat Mangoes after rain starts.

Aamras

Aamras is a popular dessert of Maharashtra - smooth mango pulp served with hot puris.

Ingredients
Alphanso mangoes - 6 medium
Sugar - if required
Milk - If required

Procedure
Take Mangoes and soak them in water for 5-10 minutes. Keep you thumb on the tip of mango and press it with fingers to loosen the pulp. Remove the tip and take out all the pulp. Squeeze the seed ('koy' in Marathi) and remove pulp from it. Many people deep these seeds and cover of mangoes in milk and squeeze them to get maximum pulp from Mango. It is called as 'Fajita'. (I never prefer that). Add sugar if necessary. I generally never blend Aamras because I like the lumps in it. But if you want you can blend it and make a smooth Aamras. Pour it into a bowl and chill. Serve with hot puris.

Puri

This is very common puris which every Indian lady prepare in her house. But just wanted to add it with Aamras and Kurdai.


Ingredients
Wheat flour - 4 cups
Sugar – 1/2 Tea spoon
Salt – As per taste
Hot oil (mohan) – 2 Table spoon
Oil for frying


Procedure
Mix wheat flour, salt, sugar and hot oil. Knead to a hard dough with water. Keep aside for 5-10 minutes. Knead the dough very neatly so that corners of puri will not get cracked while rolling. Make a lemon size ball. Roll each ball in a round shape. Heat oil in kadai and deep fry on medium flame till it puffed properly. My Aai likes Golden brown Puris (she calls it as "Kharpus ani tamma phugalelya purya). Serve hot puris with Aamras.

Kurdai is like papad, taste best when deep fried. Mainly prepared from Wheat. I have already post the first step of kurdai that is Gavhacha cheek. It tastes best with Aamras……… give a try.

I would like to contribute this recipe for cooking4allseason's Mango Mela!

And To FIC June Delectable combinations, hosted by Kamalinka of Dedicated to Janaki Patt ,event by SunshineMom's event.

Aata Cookies

On Tea time every one needs some different varieties of snacks to eat. It can be chivda or any farsan or may be some cookies. From many days I was in search of recipe of cookie using wheat flour and I found it in Divyascookbook. I made it immediately. It's very nice, tasty & healthy.

Ingredients

Whole wheat flour(Atta) – 1 ¼ cup
Semolina (Rava) – ½ cup
Ghee – 1/4 cup
Powdered sugar – ½ cup
Crushed cardamom seeds – 1/4 tea spoon
Baking soda – a pinch

Procedure

Preheat oven to 150*C. Sift together atta,rava,cardamom seeds and baking soda. Cream ghee and powdered sugar with a spoon. Add the sifted ingredients little by little to make a dough. Make small balls of the dough and flatten a little. Arrange on a greased baking tray and bake for 15 minutes or till the cookies turns golden in colour. Have it with a cup of Coffee like me yummmmmm. Thanks a lot Divya :)

My contribution for EFM Theme - Cookie Series

Ukadpendi (Wheat flour Upma)

Again a very Quick and healthy breakfast from Maharashtra. As mentioned, it is very fast to make like our other breakfasts, Upma & Kande Pohe. It is purely made up of Wheat flour so no doubt it is very healthy and diet cautious and diabetic people can eat this without any hesitation.

Ingredients
Coarsely grinded wheat flour (Raval Kanik) - 1 Cup
Red chili powder - 1 tea spoon
Roasted ground nut - 1 table spoon
Yoghurt (Curd) - 2 table spoon
Hot water - 1 cup
Sugar - 1/2 tea spoon
Oil - 2 table spoon
Mustard seeds(Rai) - 1 Tea spoon
Turmeric Powder (haldi) - 1/2 tea spoon
Curry leaves - 3-4
Asafetida (Hing) - 1 pinch
Salt to taste

Procedure
Heat a Kadai and roast dry wheat flour on low flame till it turns to brown colour. Remove from the flame and spread it in a plate. Put again the kadai on the flame. In a bowl, mix roasted wheat flour, yoghurt, water, Red chili powder, salt and sugar neatly. Heat oil in small kadai, add mustered seeds, when it starts to crackle add hing, curry leaves and haldi. Now add the mixture. Mix it properly to avoid lumps. Keep a lid on it for a steam. Wheat flour will start cooking and will become fluffy. Cook it for 2-3 minutes. Serve hot with the garnishing of Grated dry Coconut and chopped coriander leaves. It should be eaten hot only.

I want to send my this recipe for “JFI- Wheat“ event