Daal, Baati and Churma

From my origin Rajasthan :

Ingredients:

For the baatis (for 10 baatis)

• 1 cup whole wheat flour (gehun ka atta)
• 1/2 cup semolina (rava)
• 2 tbsp besan (Bengal gram flour)
• 8 tbsp milk
• 4 tbsp melted ghee
• salt to taste

For Churma

• 2 boiled baatis
• 5 cardamom
• 1 tsp dried roase petals
• Ghee for deep frying
• 3 tsp sugar

For Daal

• 1/2 cup Urad dal
• 1/2 cup Moongdal (yellow split)
• 1 /2 Chana dal (Bengal Gram)
• 1/2 tsp haldi(turmeric powder)
• 1 /2 tsp mustard seeds
• 1/ 4 tsp cumin
• 1 /4 tsp hing(asefotida)
• 5 garlic pods,finely chopped
• 2 green chilli,chopped finely
• 2 tomatoes,chopped finely
• 2 onions,chopped finely
• 1 inch Adrak(ginger),finely chopped
• 1 /2 tsp red chilli powder
• 1 /2 tsp coriander powder(daniya powder)
• 2 cloves
• 1 inch, 2 dalchini (cinnamon)
• 4-5 cups water
• Salt,to taste
• 1 tsp each Oil, ghee
• 1 tbsp Coriander (garnishing)

 Method

For the baatis

• Mix all the ingredients and knead into a firm dough. Knead well for 5 to 7 minutes.
• Divide the dough into 10 equal portions and shape each portion into an even sized round. Flatten the rounds lightly using your thumb to make an indentation in the centre of the baati.
• Boil water in a broad vessel and drop the baatis in the boiling water. Cook for 15 to 20 minutes over a high flame.
• When the baatis are done, drain and keep aside.
• Heat a gas tandoor and put the baatis on the grill of the tandoor. Cook them on a medium flame for 20 to 25 minutes. Cooking the baatis over a medium flame will ensure that the baatis are cooked on the insides also.
• Arrange the baatis on a serving plate, break each baati into two pieces and pour melted ghee on the baatis.

For churma

• Deep Fry the boiled baatis in ghee.
• Put the fried baatis in mixer with all the ingredients of churma and lets the baatis get crumbled into churma.
• Serve with rose petals over it.

For daal

• Wash urad dal, chana dal, moong dal.
• Pressure cook dals with turmeric powder and 2 ½ cups water.Keep till 5 whisltes.
• When the steam is subsided,open and dal will be cooked and looks like mashed paste. stir it.
• Crush clove,ginger and garlic in mortal and pestle.
• Heat a kadai. Add 1 tsp oil and 1 tsp ghee, then add mustard seeds,
• After mustard splutters, add cumin, hing, cinnamon,green chillis, crushed clove, ginger,garlic, sauté for a minute.
• Then add chopped onion and sauté till pink, add coriander powder, red chilli powder and then put tomatoes.
• Fry them till oil comes out .Add the cooked dals and stir well.Add 2 cups water and salt.
• Cook for another 5 minutes. garnish with coriander leaves.
• Switch off the gas. Dal is ready.

Dip  bhati  in the dal and eat or crush bhati and pour dal over it and add ghee and enjoy dal baati churma ;)

Jhol Waala Aloo and Poori (Station Style)

My Bihari likes station waala khaana a lot. So I tried making desi aloo ka jhol with poori . Which actually turned out to be full on station style. Here goes the recipe.

INGREDIENTS-

• Potato/Aloo,boiled-700 gm
• Mango powder/Amchoor - 3 tsp
• Chili powder/Lal mirch- 1tsp
• Turmeric /Haldi- 1tsp
• Black salt/Kala namak- 1tsp
• Salt- to taste
• Refined flour/Maida- 2 tbsp
• Fresh coriander,chopped- 1/4 cup
• Water- 1.5 litre

To grind together-

• Green cardamom/Hari Elaichi-5
• Black cardamom/Badi Elaichi -1
• Pepper corn/Kali Mirch-10
• Cinnamon/Daalchini-1/4 inch
• Cloves/Laung -6
• Green chilies/Hari Mirch-3
• Ginger/Adrak - 1.5 inch
• Spinach leaves /Palak -8

Tempering-

• Cooking oil- 2 tbsp
• Cumin seeds/Jeera- 1.5 tsp
• Whole red chilies-6
• Asafoetida/Hing- 3/4 tsp 
• Kashmiri chili powder- 1tsp(optional)

PROCEDURE-

1. Peel boiled potatoes and mash them roughly.
2. Take a big and heavy pan and add mashed potatoes in it.
3. Add all the whole spices (listed in- to grind) in a small mixer jar and grind to make fine powder,then add green chilies ,ginger and spinach and grind all together.
4. Now add this paste in the potatoes,add water and all the spices in it.
5. Mix well and cook on medium heat till it start boiling.
6. Add refined flour in 1/2 cup of water and mix well.
7. Add this refined flour mixture in the boiling curry and stir and mix well.
8. Let the curry cook for about 40 minutes on medium heat.keep stirring in between so potatoes will not stick at the bottom of the pan.
9. Heat oil in a small cooking pan and add cumin seeds when cumin start crackling add whole red chilies and asafoetida.
10. Remove the pan from fire,wait for few seconds then add kashmiri chili powder and pour this tempering on the boiling curry.
11. Switch off the flame,add chopped coriander and cover the pan.
12. Rest for 15 minutes and then serve.

Serving suggestions-Best served with pooris

Mango Custard Pie

So today is our one year anniversary of meeting each other in Mumbai thus we planned to celebrate it by having some pakodas and tea in this amazing weather and a homemade sweet dish..... and what better than something with Mangoes as it is the last dozen of my favourite fruit before the season ends... So here is my version of Mango Custard Pie.

Ingredients:

Crust:

•  3/4 cup butter, at room temperature
•  1/2 cup white sugar
•  1/2 teaspoon vanilla extract
•  1 pinch salt
•  1 and 3/4 cups all-purpose flour
• 1 tbsp Milk

Custard

•  2 cups milk
•  1/4 cup white sugar
•  2 egg yolks
•  1 egg
•  1/4 cup cornstarch
•  1/3 cup white sugar
•  2 tablespoons butter
•  1 teaspoon vanilla extract

2 Mangoes Sliced for Garnish

Method

Crust:

• Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Add Milk in the blender when the dough in kneading in the mixer. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
• Preheat oven to 185 degrees C
• Bake crust until light golden brown, 25 to 30 minutes. 
• Let the crust cool down in refrigerator for 20 mins,

Custard

• In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
• In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
• When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
• Fill the custard using a piping bag on the crust and mix the custard well so that there is no gap in the pie crust and it is covered evenly.
• Garnish with Mangoes as shown in the picture below.

Greek Mutton Ribs

Ingredients

• 1kg lamb breast riblets, cut into single ribs
• Olive oil, for serving

Marinade:

• 2cm ginger
• 5 onions from spring onions
• 2 cloves garlic
• 1 tablespoon honey
• ¼ cup orange juice
• ¼ cup olive oil
• 1 tablespoon fish sauce
• 1 teaspoon coriander seed
• 1 teaspoon ground cumin
• 1 star anise 

Dipping sauce:

• 1 clove garlic, crushed
• Zest and juice of one lemon
• 1 tablespoon chopped mint
• 1 tablespoon honey
• 1 tablespoon olive oil
• ½ cup Greek yoghurt

Method

• For the marinade, combine ingredients in the chopper attachment of a stick blender and blend until combined.
• Coat ribs in marinade and refrigerate for 1 hour or overnight.
• For the dipping sauce, combine ingredients in a bowl. Check seasoning.
• Preheat oven to 160°C. Place ribs on a rack over an oven tray and bake for 1½ hours or until tender, basting with marinade once during cooking. Drizzle with a little olive oil to serve.
• For plating heat marinade in a pan and make it in a thick sauce. Brush it on the plate and put ribs over it. 
• Serve ribs with dipping sauce to the side.