Rajasthani Cuisine
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=Rajasthani Cuisine= | =Rajasthani Cuisine= | ||
Latest revision as of 23:40, 25 September 2017
This is a collection of articles archived for the excellence of their content. Readers will be able to edit existing articles and post new articles directly |
Contents |
[edit] Rajasthani Cuisine
[edit] Nakuul Mehta’s Dal baati
Nakuul Mehta's Dal baati
[edit] Ingredients
(For baati): Atta: 1 cup, Besan: ¼ cup, Sooji: 1 tbsp, Ghee; ½ cup (melted) , Saunf: 2 tsp (crushed), Ajwain: 2 tsp (crushed), Salt to taste, Ghee to brush the baatis: ¼ cup (For panchmel dal): Chana dal: 1/3 cup, Arhar dal: 1/3 cup, Moong dal: 1/3 cup, Whole moong: 1/3 cup, Urad dal: 1 tbsp, Chilli powder: 3 tsp, Turmeric powder: ¼ tsp, Coriander powder: 1 tsp, Garam masala: ½ tsp, Cloves: 3, Bay leaves: 2, Green chillies: 2, Hing: a pinch, Dried mango powder: 2 tsp, Tamarind pulp: 2 tsp, Ghee: 3 tbsp, Salt to taste
[edit] Method
Mix all the ingredients and knead them into a firm dough. Divide the dough into 10 equal portions and shape them into an evensized round. Flatten the rounds using your fingers. Next, boil water in a broad vessel and drop the baatis in the boiling water for 15-20 minutes. When the baatis are done, drain them and keep aside. Heat your gas tandoor and put the baatis on the grill of the tandoor. Cook them over a medium flame for about 20 minutes. For the panchmel dal, clean and wash the dal and add 4 cups of water and pressure cook till the dal is cooked. In a separate bowl, combine chilli powder, turmeric powder, coriander powder, garam masala with three tablespoons of water and mix well. Keep this mixture aside.
Heat the ghee in a pan and add cloves, bay leaves, green chillies and hing, tamarind pulp, dried mango powder and saute for two minutes. Next, pour the hot panchmel dalover the baatis and add some ghee.
