After a month break Indian cooking challenge is back with some beautiful Rajasthani traditional dishes, most of us may know very well or atleast heard a bit about this Rajasthani traditional dal baati and churma.PJ of Seduce Your Tastebuds suggested this fantastic foods for our this month's ICC, honestly i have to say a big thanks to PJ for pulling me to cook up this delicious and traditional food of Rajasthan.
Usually i'll prepare my challenge foods before a week,but unfortunately coz of my illness i couldnt able to prepare this wonderful dish earlier, but finally i prepared them today for my lunch as my kids and hubby wont come for lunch. I quickly prepared this authentic food of Rajasthan this morning and had them for lunch, its been a while i havent had this much satisfying lunch.Simply loved this dal baati and churma, eventhough my tastebuds fallen in love with the churma.
Add immediately the onions and cook for few minutes, add immediately the cooked dal and chilly powder.
Bring to boil and cook in simmer for few more minutes,finally add the dry mango powder,give a stir and put off the stove.
Usually i'll prepare my challenge foods before a week,but unfortunately coz of my illness i couldnt able to prepare this wonderful dish earlier, but finally i prepared them today for my lunch as my kids and hubby wont come for lunch. I quickly prepared this authentic food of Rajasthan this morning and had them for lunch, its been a while i havent had this much satisfying lunch.Simply loved this dal baati and churma, eventhough my tastebuds fallen in love with the churma.
Recipe Source: Sanjeev Kapoor
Rajasthani Dal:
1/2cup Channadal
2tbsp Yellow moong dal
1tsp Ginger (grated)
1/4tsp Turmeric powder
2tbsp Ghee
1tsp Cumin seeds
1/4tsp Asafoetida powder
2nos Dry red chillies
1no Onion (small & chopped)
1tsp Red chilly powder
1/2tsp Dry mango powder/Amchur powder
Wash and cook the dals together with turmeric powder,enough water and ginger in a pressure cooked for upto 3whistles.
Meanwhile heat the ghee in a pan, add the cumin seeds,dry red chillies,asafoetida powder and fry until the cumins turns brown.
Recipe Source: Tarladalal
Baati:
1cup Wheat flour
1/2cup Rava
2tbsp Gram flour
1/2tsp Ajwain seeds
2tbsp Ghee
Salt
Oil for frying
Milk for kneading
Combine together the wheat flour,rava,gram flour,ajwain seeds,ghee and salt, mix well and add milk to knead to form a stiff dough.Knead well and divide the dough as 8-10equal balls.
Flatten them lightly and with your thumb make an indentation in the centre of the baati.
Boil enough water in a vessel,drop the already prepared baatis in the boiling water, cook for 20minutes on high flame.
Drain it and keep aside,let them cool completely.
Heat the oil for frying, now fry the baatis and cook in simmer until the crust turns golden brown,drain the fried baatis with a paper towel and keep aside.
While serving bread each baati into two pieces, pour the melted ghee over the baatis and enjoy along with the dal.
Recipe Source: Priya
Churma/Choorma:
1cup Wheat flour
2tbsp Rava
2tsp Gram flour
1/2cup Sugar
Milk as per need
3tbsp Ghee
Nuts like cashew,pistachios & almonds
Oil for frying
Combine together the wheat flour,rava,gramflour with a pinch of salt in a bowl,add slowly the milk and turn as stiff dough.
Make medium sized balls from the dough and keep aside.
Heat the ghee and fry the nuts until they turns brown,keep aside.
Now heat the oil for deepfrying, fry the balls until they turns golden brown,keep aside and let the balls gets cool completely.
Grind this fried balls as coarse powder in a mixer.
Transfer this coarse powder to a bowl,add the sugar, fried nuts,remaining melted ghee and give a stir.
Serve this delicious churma with dal and baati.
Notes:
Instead of frying the baatis,you can also bake them in oven at 200C for 15minutes eventhough i went for frying.
I used oil for frying but traditionally baatis are fried in hot ghee.
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