Daal Batti

Daal bati is very famous dish in Rajasthan(India). I love to eat daal bati. Its my favorite. It's very easy to make and  perfect food for party, it's very heavy food because Lot's of butter use but if u not like u can avoid butter. If u want traditional taste this dish make and serve original way.

For Batti or Dumplings:

1.      2 cups wheat flour

2.      1/2 cup semolina

3.      3 tablespoon oil or butter

4.      1/4 teaspoon carom (ajwain) seeds

5.      1/4 teaspoon baking powder

6.      Salt to taste

7.      Luke warm water as needed, 

For serve:

 • A small bowl of melted ghee or clarified butter, 

Method:

For Dumplings:

Method I

1.      Pre-heat oven at 350 F or 180 C

2.      Place all ingredients in a large bowl and make a firm dough.

3.      Divide it into equal portions and make balls.

4.      Bake in a pre-heated oven for 30 to 40 minutes or until light golden brown.

5.      Turn over every 10 minutes dumplings or baati and cook for further.(the baati is cooked until out side is crispy and in side is soft).

6.      Dip each dumpling in melted ghee and take out immediately and keep aside.

  Serve hot with dal. They are eaten dipped in dal. 

Method II

Steamed Dumpling: (Baffla)

1.      In one large pan take 1 liter water and boiled the water add dumpling (batti) balls and stem the ball about 15 minutes. (cover the lid

2.      Than take out battis and cook in oven about 30 to 40 minutes.

Note:

* both way it's good but I like baffla (second method) because it's more cook and nice.

For the dal or lentil:

1.      1/4 cup split moog lentils 

2.      1/4 cup split black gram lentils with skin

3.      1/4 cup split bengal gram lentils

4.      1 cup split yellow pigeon lentils (arhar or tuvr dal)

5.      2 tomatoes chopped

6.      1/2 teaspoon turmeric powder

7.      1 teaspoon red chili powder

8.      1/2 teaspoon garam masala

9.      1/2 teaspoon coriander powder

10.  Salt to taste

11.  Coriander leaves for garnish

For Tempering:

1.      2 tablespoons oil or clarified butter(ghee)

2.      1 teaspoon cumin seeds

3.      1/8 teaspoon asafetida powder

4.      1 teaspoon grated ginger

5.      2-3 green chilies (to taste) finely chopped

6.      1/8 teaspoon red chili powder

Method:

1.      Clean, wash and cook lentils with turmeric, salt and water in pressure cooker in 2-3 whistles or pressures.

2.      Add more water if too dry. It should be stew like consistency.

3.      Heat ghee or oil in large pan add cumin and asafetida.

4.      When the seeds cracking, add ginger and green chilies, red chili powder, tomato and fry for a few seconds.

5.      Add daal,chili powder, garam masala, corinder powder and cook for 3 to 5 minutes.

  Garnish with coriander.

Tips:

Dumplings can be stuffed with a mixture of mashed potatoes, boiled peas, grated ginger, green chillies and salt, cooked with a cumin or jeera tarka. 

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Green Chili Pickle (Athela Marcha )

Ingredients:

1.      1/2 cup split yellow mustard seeds

2.      250 grams green chilies (Jalapeño pepper )

3.      1 teaspoon split fenugreek seeds

4.      1 teaspoon turmeric powder

5.      2 tablespoons oil

6.      3 tablespoons lemon juice or 2 tablespoon vinegar

7.      1 teaspoon asafetida powder

8.      1 teaspoon salt or to taste

Method:

1.      Wash, wipe and slit green chilies lengthwise or round shape.

2.      Toss the chilies and take out the seeds don’t skip this step otherwise your pickle is very hot.

3.      Take oil in a pan, heat it for 2 min on medium flame.

4.      Remove from flame and allow it cool for few minutes.

5.      Now add asafetida, mustard seeds, fenugreek seeds, and salt. Mix it very well.

6.      When it gets completely cool add all green chilies and lemon juice into it, mix it very well.

7.      Fill this pickle into glass jar and keep it for 2-3 days. Once in a day mix it well with the spoon.

8.      Athela marcha (green chili pickle) is ready to eat after 2-3 days. It can last long for 15 days. If you want to keep it longer put in refrigerate.

9.      It is a good going with  Thepla and Dhebra or any Gujarati dishes.

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Arbi Patra or Dhokla ( stem colocasia leaves snack)

Ingredients: 

1.      8 to 10 pieces arbi (Colocasia ) leaves

2.      1 1/2 cups chick pea flour (besan)

3.      2 tablespoons garlic-green chili paste

4.      1 teaspoon coriander and cumin seed powder

5.      2 teaspoon chili powder

6.      1/8 teaspoon asafetida powder

7.      2 tablespoons tamarind pulp mix with jaggery (thick paste) or 1 tbsp lemon juice

8.      1 tablespoon sugar or palm sugar

9.      1 tablespoon oil

10.  1/2 teaspoon fennel seeds

11.  1 tablespoon sesame seeds

12.  A 2 Pinch of baking soda / Saji na phool  

13.  Water as needed

14.  Salt to taste

For tempering:

1.      3 tablespoon oil

2.      5 - 7 curry leaves

3.      1 teaspoon mustard seeds

4.      1 teaspoon cumin seeds

5.      1 teaspoon sesame seeds

6.      Grated coconut for garnish

Method:

1.      Wash and cut the Colocasia (arbi) leaves.

2.      Slice off the thick portion of the stalks with a sharp knife and put aside.

3.      Make a paste of all the ingredients listed under ingredient.

4.      Add to this tamarind mixture and enough water to make a paste which can be spread easily.

5.      Spread over a leaf, face down, in a thin layer, leaving a narrow margin all around.

6.      Place another leaf over this and repeat the besan application.

7.      Do the same with two more leaves.

8.      Tuck in the edges along the length and roll like a scroll or swiss roll.

9.      Repeat with the rest of the leaves.

10.  Steam patra rolls for 15 minutes When cool, slice into 1"- 3" thick slices and keep aside.

11.  For tempering add oil in frying pan hit the oil than add cumin, mustard andsesame seeds and curry leaves.

12.  Now add patra sauté  2 minutes take out and sprinkle shredded coconut.

13.  Serve with tamarind chutney.

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Som tam Polamai (Thai Fruit Salad)

      SomtamPolamai:A great and nutritious appetizer.. I learned this  great thai recipe from my maid. I love the creativity of Thais in about anything. Thai Cooks maintain standard not only in terms of nutritional values and tastes but also in food presentation.i always observe how thai food is being garnished and presented on the table.Thai salads are different from their western counterparts. They are made up of wide variety of ingredients and prepared to have a great presentation and flavor. Thai cooks combine colors,flavors and aromas to give the best and most pleasurable eating experience. If we talk about salads, I want to combine aesthetics and health considerations. Take a look at this!
The color combination is inviting itself, isn't it? It's called "Somtam Polamai" or sweet and sour mixed fruits salad . Fresh fruits include dragon fruit, guava, Apple,rose apple,Grapes, etc. and sprinkled with broiled peanuts and shredded carrots. Great and nutritious appetizer!
The original taste of this dish should be the balance taste between sweet, hot, salty, and sour. 

Ingredients:

1.      3 cup fresh fruit, cut into well cubes (Guava, Dragon fruit, Apple, Pineapple, Rose apple, Pomelo, Grape, etc.) 

2.      6 cloves garlic

3.      4 to 5 Thai spur chilies

4.      1 tablespoon soy sauce

5.      1 tablespoon lime juice

6.      2 teaspoon palm sugar or brown sugar

7.      1/2 cup roasted skinless peanuts

8.      1/2 white onion sliced

9.      Salt to taste

 Method:

1.      Use mortar and pestle to crush the chili and garlic.

2.      Add sugar, salt and half peanut into mortar, continue beating with the pestle.

3.      In large bowl add fruits and season with soy sauce, lime juice and palm sugar. 

4.      Then mixed all ingredients well.

5.      Transfer to a serving plate.

6.      Serve with rice or sticky rice.

Note: In original dish add shrimp and fish sauce (Nam Pla). Some restaurants use shredded carrots and tomato too . 

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Gujarati Snack Fafda & Jalebi

One Sunday morning I make typical Gujarati break fast fafda (a chickpea flour snack) & Jalebi (dessert). And its come out very good so I share hear enjoy!! 

How to make Jalebi:

Ingredients:

For Jalebi Batter:

1.      1 cup all purpose flour

2.      3 teaspoon  gram flour (besan)

3.      1 teaspoon yogurt

4.      Pinch of baking soda

5.      1/2 teaspoon clarified butter (ghee)

6.      A pinch of lime yellow color

7.      Lukewarm water as needed

For sugar syrup:

1.      1 cup sugar

2.      1 cup water

3.      Pinch of cardamom powder

4.      Few strands of saffron

5.      1 teaspoon of lemon juice

6.      Oil for deep fry

Method:

For Batter:

1.         Take the all purpose flour, yogurt, and as needed lukewarm water and mix together, make thick batter.

2.         Mix well, make sure that there are no lumps and the batter is smooth.

3.        Set the batter aside in a warm place for 24 hours.

4.        Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.

5.       Add ghee, gram flour baking soda and yellow color and mix well.

For Sugar Syrup:

1.      In one pan boil the sugar and water together until sugar is dissolve and bubble batter or u can check with candy thermometer 95C/200F.

2.      Add the lemon juice and saffron and close the heat.

For Jalebi:

1.       Heat the oil in a flat frying pan, check if the oil is ready, put one drop of batter in the oil, the batter should sizzle and come up without changing in color right away.

2.      Fill the Jalebi batter into a piping bag or sauce bottle. (empty ketchup bottle).

3.       Squeeze the Jalebi batter out in the hot oil in a small circular motions or pretzel shape to about 2 inches in diameter.

4.      Fry the Jalebis until golden-brown on both sides.

5.       Transfer into the warm syrup.

6.       Let jalebi soak in the hot syrup for a few seconds and take out and shake off excess sugar syrup and place onto a plate.

7.       Serve hot with fafda.

How to make Fafda:

Ingredients:

1.      1/8 teaspoon baking soda

2.      1 cup chickpea flour (besan)

3.     1/2 teaspoon carom seeds (ajwain)

4.     1/4 teaspoon turmeric powder

5.     1/4 teaspoon asafoetida
6.     1/2 teaspoon black paper

7.      3 teaspoon oil

8.      Salt to taste

9.      Water as needed

For seasoning:

1.     1/4 teaspoon black salt powder

2.     1/2 teaspoon coriander powder

3.     1/2 teaspoon cumin powder

4.     1/4 teaspoon red chili powder

5.     1/8 teaspoon salt or taste

·        Mix well all seasoning ingredients and keep aside.

Method:

1.      In one large bowl add salt, oil, 2 tsp water, baking soda, asafoetida, black pepper and carom seeds,  beat well.

2.     About 2 minute beat the batter than add little water, flour and make tight dough. Knead the dough about 4 – 5 minute and keep a side for 15 minutes.

3.     Than again knead the dough for 4 minutes.

4.     Divide the dough small equal 15 to 20 oval rounds.

5.      Heat the oil medium heat and take one oval and place it on a greased wooden surface.

6.     With base of your palm, press the flatten dough and then cut in the strip with sharp knife 2” strips from it.

7.     Fry these strips over medium heat until light golden brown take it out.

8.     Sprinkle the seasoning masala.

9.     This fafda is not crispy so not over deep fry.

10.   It’s eat hot with hot Jalabi, papaya salad (it’s also call papaya nu kachu), kadhi or cut onion and tea as you like.  

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