JCO wishes one and all a very happy Akshaya Tritiya, may god bless you with joy, happiness and best health on this auspicious day !! also wishing our master blaster,little master , SACHIN TENDULKAR ( cricketer ) a very Happy Birthday !!!!!!!
Last week me and my brother were talking on the phone, we do talk at least an hour when we talk, and he mentioned that he has invited our Mami ( aunt ) and her family for Sunday lunch. And from there we started talking about our family ancestors and their family..my mum's side family migrated 200 yrs ago from Rajstan state. We still have few families in Rajsthan and our masi ( mum's elder sister's family) over there. So we always had Rajsthani food influence in our life. My mum used to make so many Rajstahni dishes, we used to love it, now my kids and hubby love it too.. however I haven't posted many Rajsthani recipes on my blog..
So from that conversation my thoughts landed me on Rajsthani famous dish Daal Baati and Churma ! It's not fair when you talk about Rajsthani food and if we don't mention daal baati...Baati - Flaky round breads baked over firewood or over cow dung as done in villages, my mum used to make it on Sigdi ( barbecue )..but here I make in the oven ...however one thing common for Baatis whatever their cooking technique is they are always served dipped in ghee accompanied with Panchmel daal !!!!
So next day I made daal batti and churma :)
You will need:-Panchmel Daal ( five sorts of mix daal )
- 1 cup of mix daal ( Split bengal gram daal, Toover daal, green moong daal, urad daal and masoor daal) I did not use green moong daal instead I used yellow moong daal
- 2-3 tbsp green chillies, ginger and garlic crushed
- 3-4 tbsp Oil
- 1 tbsp ghee
- salt to taste
- 2 medium tomatoes chopped
- 1/2 tsp amchoor powder ( dry mango powder )
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1/4 tsp garam masala
- 2 tsp dhana jeera powder ( dry cumin and coriander powder )
- 1-2 baylaeves
- 2-4 dry red chillies
- 1 tsp whole cumin seeds
- 1 tsp kasoori methi
- pinch of hing ( asafoetida )
Wash all the daal. In a large pressure cooker heat the oil. When it is hot, add cumin seeds and hing. When the cumin seeds get brown add all of the daals and fry them for a few seconds. Now add water with salt and turmeric powder. Close the pressure cooker lid and cook til you hear three whistles. Allow to cool naturally.
Open the pressure cooker and transfer the cooked daal into a heavy bottom pan and add the remaining ingredients. In a small pan heat ghee, add bay leaves and dried red chillies when they start to crackle add in the daal. Let the daal simmer for about 10-12 minutes on a medium heat. Adjust the consistency before you serve the daal, if daal is thick add little water.
If you do not have pressure cooker - wash and soak all the daals for at least 3-4 hours. Boil the daal in 3-4 cups of water at least 40-50 minutes.
You will need - Baati
- 1 cup whole wheat flour ( roti atta )
- 1/4 cup semolina
- 2 tbsp gram flour ( besan )
- 4 tbsp ghee ( clarified butter ) melted
- 1/2 tsp bicarbonate of soda
- 4-5 tbsp cream
Preheat the oven to gas mark 6.
Mix all the baati ingredients into a bowl.
Make a stiff dough using some Luke warm water.
Leave it for 10 minutes.
Divide the dough into small portions and shape them into small ball. Press the balls slightly with the thumb on the top.
Place the baati balls on a baking sheet and bake for 30-35 minutes or till golden brown.
You will need :- Churma
- 3-4 battis ( hot )
- 1/4 cup caster sugar
- 1/4 cup ghee
- 1/2 tsp cardamom powder
Crush baatis into coarse chunks while they are hot, you can grind into mixture as well. Add ghee, sugar and cardamom powder. Mix well .
Serve hot baatis with hot daal and pampered your taste buds with sweet and sinful Churma !!