RAJASTHANI DAL BAATI CHURMA

             RAJASTHANI

          

           DAL BAATI CHURMA



DAL BATI CHURMA ...... Itzzz Yuummiiiiiiiee



                 

                                                                         INGREDIENTS

SPLIT GREEN GRAM SKINLESS                                                                                          ¼ CUP

SPLIT BLACK GRAM SKINLESS                                                                                           1 CUP

SPLIT BENGAL GRAM (CHANA DAL)                                                                                ¼ CUP

RED CHILLI POWDER                                                                                              1 TEASPOON

GINGER (CHOPPED)                                                                                                             2 INCH PIECES

TURMERIC POWDER                                                                                              ½ TEA SPOON

CUMIN SEED                                                                                                                1 TEASPOON

ASAFOETIDA                                                                                                                       A PINCH

WHOLE DRY RED CHILIES BROKEN STEMMED                                                            

CLOVES                                                                                                                                          3

GREEN CARDAMOMS                                                                                                                2

CINNAMON                                                                                                                1 INCH STICK

BAY LEAVES                                                                                                                                 2

CURRY LEAVES                                                                                                                      5 to 6

TOMATOES                                                                                                                       3 MEDIUM
GREEN CHILLIES(CHOPPED)                                                                                                                                   3

SALT TO TASTE

OIL                                                                                                                            4 TABLE SPOON

FRESH CORIANDER LEAVES ( CHOPPED)                                                                      ¼ CUP

LEMON                                                                                                                               1 MEDIUM

WHOLE WHEAT FLOUR                                                                                                        2 CUP

CAROM SEEDS                                                                                                           1 TEA SPOON

BAKING POWDER                                                                                                   ¼ TEA SPOON

PURE GHEE                                                                  1 CUP + FOR SOAKING AND SERVING

                                      
                                   
                           METHOD OF MAKING BAATI

STEP 1

Oak green skinless gram, black gram skinless and bengal gram in about three cups of water for an hour. Boil the gram(daal) with turmeric and salt till done and mash them properly with the back of around ladle. Heat oil in a pan. Add cumin seeds, asafoetida, dry red chillies, bay leaves, cloves, cinnamon, cardamoms, curry leaves, ginger, green chillies, tomatoes and red chilli powder. Saute till the oil surfaces.


STEP 2

Add the cooked dal to this and blend properly. Finish off with juice of lemon and chopped coriander leaves.

STEP 3

For baati take flour in a bowl. Add salt, baking powder and half a cup of pure ghee.  Mix well and add sufficient water and knead into a stiff dough. Preheat oven to 180 C.

STEP 4

Take lemon sized portions. Press firmly and roll into round balls. Grease a baking tray. Place the baatis on it. Press them slightly. Place the tray in the preheated oven and bake it at 180⁰C till done , it may takes fifteen minutes to half an hours.

STEP 5

When done, serve it hot with a bowl full of pure ghee to soak baatis and dal.

Coriander leaves



                                                      RECIPIE FOR CHURMA

CHURMAA..

Whole wheat flour (Atta)

2 cups

Pure ghee

to deep for cup

Semolina (rawa/suji)

4 tablespoons

Milk

as required

Powdered sugar

3/4 cup

Green cardamom powder

1/4 teaspoon

Cashew nuts chopped

10

Almonds chopped

10

Raisins

                                                
                                   METHOD OF  MAKING

STEP 1 

Mix flour and semolina in abowl. Add half cup of melted ghee and mix well. Add milk as required and knead into a stiff dough.

STEP 2

Divide a dough into twelve lemon size balls. Heat sufficient ghee in a pan and deep-fry the balls on medium heat and till they are well done.

STEP 3

Drain and place on an absorbent paper and cool. coarsely grind the wheat balls in a mixer.

STEP 4

Add powdered sugar, cardamom powder, cashew nuts, almonds and rasins and mix. Serve the churma with ghee. 

TRY AND ENJOY INDIAN TADKAAA... in WEEKENDSssss.....

BY  PAWAN AND SHUBHAM