Rajasthani Bati

Introduction:

It’s more then a year since I am away from my lovely blog. Actually I was busy with exploring the new city, new work, new hobbies and new people . So was not getting enough time to come back on my blog. Well now, as I’m well settled with my new workplace, The colours of the vibrant city has started leaving its tints on me & my personality & of course on  my food habits….Well Mumbai is always a ‘yeah’. Just loving it.

So As I’m back, I’m again in a full mood to revive my blog and bring back those tasty days to my this virtual home. So here comes the comeback recipe, the very popular, traditional, delicious Rajasthani Dal-Bati. Since I’m from jaipur, Dal-Bati is always a favourite food in my house and prepared on almost every special occasion but till now I have never tried my hands to prepare bati as my mother usually do that…but This time I gave it a second thought and tried my hands on and yipeeeeeeeeee. It came out absolutely yum and I felt the appetite for it again on the very next day…Well I almost ate my mom’s head on phone for getting the recipe and every bit of details..hahaha.. So Here comes the recipe and the special Dal recipe is given in my next post otherwise the post will be quite long.

Ingredients:

Wheat flour: 2 cups (sieved)



Milk: 1 cup

Milk cream (Malai): 1 tsp

Desi Ghee: 2 tsp + 1 cup (for dough + for dipping)

Salt: 2 tsp or as required

Carom seeds: 1 tsp

Water: for kneading (lukewarm)

Serves: 2 persons

Preparation time: 10-15 mins

Cooking time: 20-30 mins

 

Method:

For preparing the dough, Take wheat flour in a bowl. Add carom seeds, ghee, salt and malai to it. Mix the ingredients and rub the flour between your palms to smooth the contents.

 

Now add milk and start kneading the flour. Add some water and knead it. The dough should not be too tight or too runny. It should feel soft when pressed between palms. Rub some Desi Ghee on the kneaded dough and cover it and keep aside for 5-10 mins.

Meanwhile put the gas oven on flame. The oven should be kept hot while putting in the Bati to roast. So keep the flame on medium and heat the oven for 5 minutes.

Divide the dough into 5-6 equal sized balls. Make them in shape of ladoo and press slightly between your palms.

Place the balls in the heated gas oven keeping sufficient space among balls. And put the flame on low. Cover and let them cook for one side for 10 mins.

After 10 mins, flip the half roasted Batis and let them cook for another 10 mins from the other side.

After 10 mins, check the batis. They will be having light brown shade and some black spots randomly. If you feel the batis are not done yet, then you may cook them for some more time.

Heat 1 cup of ghee in a sauce pan. Dip the hot roasted batis in the Ghee and press them with help of a laddle. This ensures that the ghee enters inside the batis.

Serve the ghee coated Batis with the special Rajasthani Pachmel Dal, Kadhi, Gatte ki sabzi and Green Chilli pickle.

Note:

1. If you are in a habit of extracting ghee from the milk cream, then the left over mawa of milk cream can be added to the dough instead of milk. I tried this and the Batis came out amazing.
2. You may boil the batis first before roasting them to make ‘Bafla Bati’.
3. You may even fry the Batis instead of roasting them but this will be more heavy as on diet part.
4. Why not try different kind of stuffing inside the batis to make it more healthy and delicious like Veggie, paneer, soya nuggets etc.

Methi Ke paranthe

Introduction: How beautiful it is to start a morning with aroma of freshly cooked hot Methi ke paranthe. As the winters are over and summer stepped in, I'm still enjoying the some last moments catch of winter veggies. Let me tell you the recipe of delicious methi ke paranthe to once again feel the warmth of winter mornings.

Ingredients:
Green Fenugreek leaves(Methi): 250 gm
Onions: 2 medium sized(Optional)
Green chillies: 4
ginger: 1 inch piece
Carom seeds: 2 tsp
Wheat flour: 400 gm
Milk: 50 ml
Water: to knead the dough
Oil: for shallow frying the paranthas

Preparation time: 10-15 mins

Cooking time: 10 mins

Serves for: 7-8 paranthas

Method:
First clean the methi leaves. Remove all stems and take out methi leaves. Wash the methi and put them in boiling water for 5-7 mins. Drain the water and rinse cold water over boiled methi leaves. Let it cool . In a blender, Add methi leaves, green chillies and ginger and crush all the things together. Do no make a smooth paste. It looks great to see tints of methi leaves in the paranthas.
In a flat bowl, take wheat flour. Grate the onions in ithe flour. Add methi paste and salt to it. Add milk and mix all the things together and start kneading the dough. Use water as needed. Make a smooth dough out of it. Cover and let the dough rest for 10 mins.
Heat a griddle or tawa. Take out a lemon sized ball out of the dough. Roll it and apply oil on one surface . Again make a ball of it and roll it in the form of parantha. Roast the parantha on both sides with application of oil. Similarly make all the paranthas.
Serve hot paranthas with Curd, Pickle or green chutney.

TIPS:

1. In a similar way you can make paranthas of any green leafy vegetables like spinach etc.
2. you can also add chopped methi to the dough instead of a coarse paste.

RAWA MASALA IDLY

Introduction:

The masala idly is a healthy variation to the normal idly. I cooked the normal rawa idly with loads of fresh veggies and it turned out to be an more delicious, spicy and healthy version of regular rawa idly. It can be prepared quickly and ideal for breakfast and snacks.

Ingredients:

Curd/ Buttermilk: 1.5 cups (Preferably 1-2 days old)

Rawa/Semolina: 1.5 cups

Water: ½ cup

Eno fruit salt: 1 tsp

Salt: to taste

Turmeric powder: ¼ tsp (optional)

Oil: for greasing the idly moulds

Carrots: 1-2 medium sized (chopped thinly)

Green peas: ½ cup

Green chili: 1-2 (chopped finely)

Cabbage: ½ cup (finely shredded)

Spring onions: 1 (chopped finely)

Preparation time: 10-15 minutes

Cooking time: 20 minutes

Method:

Take curd in a bowl and whisk it with a whisker to make a fine paste. Add water and rawa into it and make a smooth paste. Add all the chopped vegetables into it and mix it. Add salt and turmeric powder to it. You can also add some red chilli powder, if you like spicy food.

Heat the steamer for making idlies. Just before, you are ready to make idlies. Add eno fruit salt to the mixture and mix it properly. Grease the idly moulds with oil. Pour 1-2 laddle full of mixture into each mould and place in the steamer. Cook the idlies on medium flame for 18-20 minutes.

After 20 minutes, Put off the flame and take out the idly moulds. Let it cool for 5 minutes. With help of knife, take out the cooked idlies from the moulds. Serve Hot Rawa masala idly with tomato chutney/ coconut chutney.

TIPS:

1. You can add vegetables as per your choice.
2. Cut the cooked masala idly in dhokla shaped pieces and tamper them with oil, mustard seeds and curry leaves. The tasty veg rawa dhokla is ready to eat.

Methiwali dal

Introduction: A healthy and unique preparation  of dal enriched with the nurishment of fresh green fenugreek leaves.

Ingredients:
Moong dal with skin: 1 cup
split pigeon pea: 1/4 cup
Fenugreek leaves(Methi): 100 gm
Onions: 2 medium sized(chopped)
Green chillies: 2 (chopped)
Tomatoes: 2 medium sized(chopped)
Ginger: 1/2 inch piece
Salt: to taste
turmeric powder: 1/4 tsp
red chilli powder: 1/2 tsp
corriander powder: 1/2 tsp
garam masala: 1/4 tsp
Lemon juice: 2tsp
cumin seeds: 1/2 tsp
Asefoetida: 1/4 tsp
Oil: 2 tsp
Ghee: 1 tsp
chopped corriander: for garnishing

Method:
wash and soak both dals together for 20-30 minutes. In a pressure cooker add the soaked dal with 2 cups of water, salt and turmeric powder. Pressure cook the dal for one whistle on medium flame. do no release the pressure. Let it go by itself. heat oil and ghee in a pan. Add cumin seeds and asefoetida to it. When it splutters, add chopped onion to it. Add green chillies and let it cook till the onions turned lilltle brown. Add wash and chopped methi to it and cook till the methi gets softened (4-5 mins). now add chopped tomatoes to it and cook till tomatoes get soft . Add rest of the spices to it and cook for 1 minutes.
now add the boiled dal to it. and cook the dal on low flame for 2 mins. put offt he flame. Add lemon juice to it and garnish with chopped corriander. serve hot with rotis.

Lemon iced Tea

Introduction: A healthy, fresh and yummy drink to welcome the summer.

Ingredients:
Tea bags:2
Water: 4 cups
Mint leaves: 8-10
Ginger: 1 tsp (minced)
Honey: 4 Tbsp
Sugar: 1 cup(50 gm)
Lemon : 1
Ice cubes:4 per glass
For garnishing: lemon rings, mint leaves and ginger grates

Preparation time: 5 mins

Cooking time: 10 mins

Serves for: 4 persons

Method:
Boil 4 cups of water in a pot. Add ginger, mint leaves, tea bags to it. boil for 3-4 mins. Put off the flame. Add honey to the boiled water. In another pan, add 1 cup sugar with 3/4 cup of water and make  sugar syrup. when the tea water comes to room temperature, mix sugar syrup to it. strain the mixture and keep in fridge.
For serving, Add 4 ice cubes(or as per choice) to glass. Squueze out lemon juice to the glass. Pour the chilled tea into the glass. Decorate with mint leaves and lemon rings and ginger. Serve chilled.

Choco Lava cake

Introduction:
So tomorrow is valentine's day and everyone wants to make it the best day for sumone very special to them. I selected a very sweet and warm recipe for my heart and it's yummy molten choco lava cake. It contains all the softness and delicacy of a cake plus the mouth watering flavour of chocolate with a sweet warmth. a perfect dish expressing your feelings all the way on the plate in front of your valentine. Just dedicate this recipe for the love of your life, as I wish i could.

Ingredients:

¼ cup   Chocolate chips
¼ cup   Cherry filling
2 cups   Refined flour
1 tsp   Baking powder
¾ tbsp   Soda bi-carb(baking soda)
1 cup    curd
A few drops  Vanilla essence
1 cup   Milk
¾ cup   White butter
¾ cup   Caster sugar
6 tbsp   Cocoa powder

Preparation time: 30 minutes

Cooking time: 30 minutes

Method:
Preheat oven to 170*C. Grease a cake tin and line it with butter paper. Mix the chocolate chips with cherry filling and keep aside. Sift flour, baking powder, soda bicarb and cocoa powder together. Heat the milk till it is lukewarm. Whisk the curd, caster sugar, butter and vanilla essence together till smooth and frothy. Fold in the flour mixture alternating with milk. Mix quickly but gently to a smooth batter. Pour into well-greased muffin moulds and spoon chocolate chips & cherry filling mixture in the centre and bake on the centre rack for 8 minutes. Check the cake, remove cake from the oven and after a few seconds, demould it .you can also bake it in pressure cooker as described in my earlier post.
Serve the cake hot and share with your valentine in moon light. It will melt in your mouth and enjoy the emotions along with the cake....hehhehehe.

Veg Hakka Noodles

Introduction:

wowwww it's chinese............who doesn't fall for delicious chinese cuisine, be it chowmein, manchurian, fried rice, hakka noodles, momos, stir fry vegetables, spring rolls and the list goes on... Chinese food is the best option for anytime meal.. Be it lunch, dinner, evening snack or starter. chinese food is a complete package. and I am madly in love with chinese.....hehe I mean chinese food. Let's make the restaurant style Hakka noodles at home in just 10 minutes.

Ingredients:

Noodles: 1 pack(250 gm)

Cabbage: 125 gm (shredded)

Carrots: 2-3 (long and thinly sliced)

Capsicum: 2 medium sized(thinly sliced)
Onions : 2-3 (thinly sliced)
Spring onions green: 1/2 cup (chopped)
Sprouted beans: 1/2 cup (optional)
soya sauce: 2 tsp
white vinegar: 2 tsp
Black pepper: 1/2 tsp
Green chilli sauce: 2 tsp
Salt: to taste
Oil : 4 tsp
Preparation time: 10 minutes
Cooking time: 10 minutes

Serves for: 2 persons

Method:
Boil approx 1/2 liter water in a big bowl. Add the noddles to boiling water. Let them boil for 2 minutes. Remember not to perfectly cook the noodles. We require 3/4th done noodles. so after 2 minutes put off the flame and refresh the boiled noodles with cold water and dip the boiled noodles in cold water. 
Heat oil in a pan. Keep the flame high. Add onions to it and fry for a 5-10 seconds. Add cabbage and carrots to it and toss the vegetables and cook for 2 minutes on high flame. continue tossing the vegetables to avoid sticking of vegetable on the bottom of the pan. Now add capsicum to it and toss well. Now add boiled noodles, soya sauce, vinegar, green chilli sauce, salt and pepper, spring onion greens and sprouted beans to it. Toss all the things well. You can also add chilli flakes to it, if you like more spicy noodles.
Hakka noodles are ready to serve. Take the noodles out in a serving plate. Serve hot with tomato ketchup.

TIPS:

1. Hakka noodles should be cooked on high heat. So cook on high flame.
2. The noodles should not be fully cooked. Otherwise they will get mushy. Noodles should be half boiled.
3. you can add or minus the vegetables according to your taste.
4. you can also add the market made hakka noodles sauce to it.
5. A lilltle ajinomoto can also be added to enhance the flavour.