Dal Bati Churma Recipe

Dal Baati (Hindi: दाल बाटी), popular dish comprising dal (lentils) and baati (hard wheat rolls),from Hadoti region in Rajasthan and Malwa region in Madhya Pradesh in India.

This almost staple dish from the cuisine of Rajasthan in western India, is simple and nutritious. It is even served on special occasions! The Baati are traditionally roasted in an open coal fire but you can also cook them under a grill or in your oven. They are then eaten dipped in the thick, soup-like Dal. The Dal is traditionally made with a number of different types of lentils but you can use as many as you have at the moment. The Baatis can be made ahead of time. Just remember to keep them warm though.

Ingredients

For Dal

1 cup chana dal

1 cup split moong dal

1 onion chopped

1 tomato chopped

4 green chillies chopped

5 curry leaves

4 dry red chillies

2 bay leaves

4 cloves

2 cinnamon stick

1 tbsp crushed garlic

1 tbsp red chilli powder

1 tsp garam masala

1 tsp cumin seeds

1 tsp hing

1 tsp turmeric

3 tbsp ghee

Salt as per taste

Ingredients

For Baati

1 cup whole wheat flour

4 tbsp ghee

Water for kneading

Method

For Dal

Boil the chana dal and split green moong dal and keep it ready.

Heat ghee in a pan.

Add cumin seeds, bay leaves, cloves, cinnamon, garlic, dry red chillies green chillies and onions. Sautee till onions are translucent.

Now add tomatoes and all dry masalas. Let it cook for 15 mins.

Now add dal, salt and water. Let it cook for 15 mins. Garnish with coriander leaves.

For Baati

In a bowl, add the flour, salt, ghee and water.

Just mix it well. Don’t knead it like chapatti flour.

Pre-heat the oven at 180 degrees.

Bake in the oven for 30 mins or until it appears brown

How to eat?

Take bati in a bowl, crush it in bite size pieces. Add ghee, mix it with dal and enjoy:)

Simple Fruit Custard Recipe

Custard based dishes are easy to prepare and a very nice way to make kids consume fruits which are high in dietary fibre.

Ingredients for preparing Simple Fruit Custard

• Milk – 500 gm 
• Sugar – 100 gm
• Vanilla custard powder – 2 tbsp
• Apple – 1 (uncovered skin)
• Banana – 1 (uncovered skin)
• Pomegranate – 1 (beans)
• Chickoo – 2 (uncovered skin)
• Orange – 1 (uncovered skin)
• Grapes – 100 gm
• Mango – 1 (uncovered skin)

Procedure for preparing Simple Fruit Custard

Chop and slice all fruits according to your taste and liking, keep aside.

Dilute vanilla custard powder in ½ cup of milk to make a smooth paste.

Boil the remaining milk with sugar, stir continuously for 10 minutes.

Add diluted custard powder in to it and stir on low flame till it becomes thick.

Remove from heat and refrigerate it.

At the time of serving, pour all the sliced fruits, mix it well.

Serve chilled in a serving bowl.

Green Beans Recipe

Ingredients

1,3 lb (600 g) green beans

½ small onion

2 garlic cloves

1 tbsp chili flakes

1 tsp soy sauce

1 tbsp oyster sauce

1 tsp fish sauce

1 tsp vinegar

½ tsp caster sugar

½ tsp tomato paste

1 cup (240 ml) vegetable oil

Method

First make the XO sauce. In a small cup add the soy sauce, the oyster sauce, the fish sauce, the chili flakes, the caster sugar, the vinegar and the tomato paste.

Whisk all these ingredients into a smooth sauce and put it aside until needed later.

Rinse the green beans well and trim them.

Pour the vegetable oil in a large non-stick skillet or wok and place it over high heat. Once the oil is hot, add the green beans in badges.

Fry the green beans for 3 to 4 minutes until they start to wrinkle. Remove the fried beans from the pan and let them drain on a piece of kitchen paper. Add a new badge of green beans to the oil until they are all fried.

n the meantime peel and chop the onion and garlic. Once all the green beans are fried, discard most of the hot oil but leave just a little splash of it in the pan. Turn the heat to medium. Now add the freshly chopped garlic and onion.

Cook over medium heat for 1 minute until fragrant. Add the fried green beans again. Stir fry the veg for a couple of seconds. Now pour in the homemade XO sauce mixture you put aside.

tir well to coat the beans evenly. Take the pan off the heat and transfer the spicy fried beans to a serving dish. Serve piping hot.

Vegetable Kebab

Ingredients

 medium bowl cabbage shredded

1 cup fresh paneer grated

1 cup cauliflower grated

2 potatoes boiled and mashed

3 green chillies chopped

1 cup carrot peeled and grated

1 inch ginger minced

1-1/2 cups all-purpose flour (maida)

1/2 tsp red chilli powder

2 tbsp unsalted and melted butter

Handful coriander leaves (rinsed and chopped)

Salt to taste

Oil for frying

Method

Combine the mashed potatoes and grated paneer in a big bowl.

Melt the butter in a non-stick pan.

Saute grated cauliflower and shredded cabbage for few minutes.

Add the mixture of potatoes and paneer.

Season with the salt and mix very well.

Now add finely chopped green chillies, ginger and carrot.

Saute on medium high flame for 3-4 minutes until it dries.

Add remaining spices along with chopped coriander leaves and mix well.

Stir in for 2 more minutes and remove the pan from the flame.

Set aside to cool.

When the mixture cool down, add little bit of oil and all-purpose flour in it.

Now take some oil in your hand palms and make small balls from the prepared mixture.

While making small balls, flatten and give a proper shape of kebab, you can add little amount of water, if needed.

Heat good amount of oil in a pan.

Drop few kebab’s at a time in hot oil and fry until turns to golden and crispy.

In the same way, make all the vegetable kebabs and drain on oil absorbent paper.

Serve them hot with green chutney and salad.

Chicken Malaiwala

Ingredients

For the gravy:

1 cup cream

3 green chillies, chopped

1 onion, chopped

2 1/2 cup milk

1 tsp green cardamom powder

1 tsp chopped ginger

2 Tbsp chopped coriander leaves

1/2 tsp dry ginger powder

1 tsp white pepper powder

1 tsp kasoori methi

2 tsp garam masala

A pinch of saffron

2 tsp chopped almonds

Salt, to taste

For the marinade:

5 chicken drumsticks

1 tsp ginger paste

1 tsp garlic paste

2 tsp white pepper powder

For the garam masala:

1 black cardamom (badi elaichi)

6-8 green cardamoms (choti elaichi)

1 piece mace (javitri)

2 tsp cumin seeds (zeera)

4-5 cloves (laung)

1 cinnamon (dalchini)

4-5 black peppercorns (kali mirch)

6-7 dried rose petals

Method

Make small incisions in the drum sticks of chicken. Marinate with ginger, garlic paste and white pepper for thirty minutes.

For the garam masala:

Dry roast the garam masala ingredients and grind them in a mortar and pestle or mixie.

For the gravy:

Heat a pan and add cream, onions, green chillies, and cook till the onions are soft.

Now add the milk and the marinated chicken, mix well.

Add green cardamom powder, chopped ginger, dry ginger powder, coriander leaves, white pepper powder, kasoori methi, garam masala, a pinch of saffron. Let it simmer.

Saute well and cook for some time (about 7-10 minutes). Add salt. Mix well.

Garnish with chopped almonds and serve hot.