~ Daal Baati!!

Daal Baati is a famous Rajasthani dish, one that scared me for a long time. You see, making it looks very tedious and tiring, but in reality it isn’t! The first I decide to make this yummy dish, was thanks to 2 of my very close friends making it for me and telling me that it wasn’t rocket science. So a little bit of googling and mixing recipes and trying it out a handful number of times, here’s my take on making Daal Baati, so read along.

Ingredients:

For the Baatis:

  • 1 cup wheat flour
  • 1/2 tablespoon semolina
  • 1 tablespoon ghee
  • 1 pinch salt

For the Dal:

  • 1/4 cup green moong dal
  • 1/4 cup toor daal
  • 1 tablespoon urad dal
  • 1/4 cup chana dal
  • 1/2 tablespoon ghee
  • 1/4 teaspoon garam masala powder
  • 1/2 teaspoon red chilli powder
  • 1/8 teaspoon turmeric
  • 1/4 teaspoon coriander powder
  • Salt to taste
  • 1/2 tablespoon coriander leaves
  • 1/4 inch ginger
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon mustard seeds
  • 2 cup water

Preparation:

For the Baatis:

Take a bowl, and all the flour, rawa, salt and ghee. Using your hands, knead a very stiff dough with warm water. Shape the dough in small balls and lightly press to make an oval kinda flattened ball.

Place them on a lined baking tray in the pre-heated oven and bake raw Batis at 375 F until bottom surface turns light brown. It usually takes around 12-15 minutes. Take it out from the oven and flip each Bati upside-down to cook the other surface. Place baking tray in oven again and bake for another 10-12 minutes. Now, take the tray out from the oven and when they are cool enough to handle, crush them slightly and pour some Ghee before serving. Serve hot!

For the Dal:

There are 2 steps in preparing the Daal. Firstly wask all the dals together and add 1 cup water and a pinch of turmeric. Pressure cook the dals till 2 whistles. Allow the cooker to cool.

Now, mix all the spices in 1/2 cup of warm water to make a think paste. Put ghee in a pan over medium heat and add cumin and coriander seeds to it. Once they splutter, add ginger, followed by the spice paste. Fry for a minute and add this to the cooled down daal. To get some extra kick to it, you can also add dried red chillies before adding the cumin and coriander seeds.

Once you have combined the cooked paste with the cooled down Daal (no cool-cool, just pressure released cool) add the remaining water and stir well. Bring it to a boil and for that extra twist – add lemon juice to it and more salt if your taste needs some more. Garnish this with chopped coriander and serve with fresh hot out of the oven baatis.

Enjoy!!

Let me know how you liked them…

Until next time, stay hungry!

~ Tomato Basil Paneer!!

Tomato Basil is popularly used in Italian dishes – soups, pasta sauce etc. but I decided to try using it in an Indian dish jus to see how it turned out. A few google searches and combining a couple of recipes, I created this magic!

This dish is definitely on the sweeter side, so adding the red chilly flakes helps out balance that.

Ingredients:

  • 4 medium tomatoes blanched and peeled
  • 1 medium onion diced
  • 1 big bay leaf, 1 big cinnamon stick, 1 big cardamom, 1 star anise and 1 big dried red chilly
  • 10-12 fresh basil leaves
  • I pack of Nanak Paneer (cottage cheese) soaked in warm water to soften, and then cubed
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon ginger-garlic paste
  • 1/2 cup canned tomato puree
  • Salt to taste
  • Crushed black peppercorns to taste
  • 2 tablespoons red chilli flakes
  • 1/4 cup fresh cream or for healthier option use milk – full fat or 2%

Method:

1) Dice the onions, chop tomatoes and put in a blender jar. Blend tomatoes into a smooth puree.

2) Heat oil in a non stick pan, add the whole masale and ginger-garlic paste and sauté for ½ minute. Add diced onions and sauté till lightly browned.

3) Add freshly pureed tomatoes and canned tomato puree and mix well.

4) Add salt and crushed black peppercorns and mix well.

5) Add paneer and mix well.

6) Break the basil leaves by hand or cut/chop them. Breaking them keeps the taste intact.

7) Add red chilli flakes, basil leaves and cream. Mix well and cook for 1 minute.

Your dish is now ready, serve hot with Naan / Roti or Rice and Enjoy!!

We had it with Garlic Naan and Rice.

Let me know how it turned it 🙂

Until next time, enjoy yummy food!!