BM#6 Day 2

The first things comes in your mind if you think about Rajasthani cuisine is dal bati Churma. Bati is just like the whole wheat flour dinner roll or  round bread. Traditional it was baked over the fire wood,coal and dried cow dungs. Nowadays people in  the North India mostly bake it on gas tandoor and at other places batis are baked in the oven. The  baked batis are dipped in the bowl of ghee and then served. Don’t think about calories when you are eating this Rajasthani delicacy else you will not enjoy the heavenly taste of it. A must seen dish in all the festivals, marriages, Marwari community picnics or if you have guest at home. There is  an another steamed version of baked bati known as Bafla, will share it recipe some other time.

Ingredients:

• 4 cup wheat flour
• 1/4th cup table spoon sooji/rava/semolina
• 4 table spoon ghee
• 4 table spoon fresh curd
• 1/2tea spoon ajwain/carom seeds
• 1/2 tea spoon salt
• 1 tea spoon of baking soda (optional)
• water as required
• Ghee for dipping batis in it.

Method:

1. Mix all the ingredients and make a stiff dough.
   
2. Keep it aside for 30 minutes.
   
3. Make 8-10 round balls.
   
4. Press gently in the center with thumb.
   
5. Pre heat the oven on 350F.
   
6. Keep the batis on the baking tray and bake the batis for 35-40 minutes.
   
7. Turn bati after every 10 min.
   
8. Dip the batis in the bowl of ghee.Let the bati soak the ghee.
   
9. Serve Hot with dal, of your choice.

10. Dal Bati also goes well with gatte ki sabji, lasan ki chutney, mirchi ka kuta and churma.

Panchmel Dal

Ingredient's

1 handful of toor dal (split pigeon peas lentil)
1 handful of yellow mung dal/mogar (split green gram lentil)
1 handful of chana dal (split Bengal gram lentil)
1 handful of masoor dal(split red lentils)
1 tbsp. urad dal (split black lentils)
1 tbsp. whole moong (whole green gram lentil)
5 green chillies
4-5 cloves of garlic
1 inch ginger
1/4th cup chopped cilantro/coriander
1 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. garam masala
1 tsp. jeera/cumin seeds
2 dry red chilli
2 cloves
a pinch of hing/asafetida
2 +1 tbsp. ghee
salt to taste
lemon juice as per taste

Method

1.In a pressure cooker, add all the dal,4 cups of water and 1/4th tea spoon turmeric powder and pressure cook it.Take approx. 4-5 whistle.

2. In a mortar and pastel crush green chilli, garlic and ginger together.

3.In a pan add 2 tbsp.ghee when it gets hot add cumin seeds, asafetida, clove and whole red chilli.

4. Add crushed chilli-Ginger- garlic. Sauté it for a minute till it gives you the nice aroma.
* At this stage add 1 chopped onion if you prefer it in your dal and sauté it.

5. Add salt, red chilli and garam masala.
*At this stage if you like tomato taste in your dal add 1 chopped tomato and sauté it.

6. Add this seasoning/ tadka to the cooked dal.

7.If needed add water according to the desired consistency to the dal.

8. Bring it to the boil. Boil it for 4-5 minutes.

9. Add lemon juice and garnish it with the cilantro.

10. Add 1 tablespoon ghee and serve hot with the bati.

Note- You can stuff bati with alu /potato masala to make masala bati.
You can stuff bati with satu/roasted chana powder to make Bihari Litti.

Have a look what my fellow Blogging Marathoner's are doing.
Sending it to "Flavours of Rajasthan" event, guest hosted by Sonu, started by Nayna.