19
Sep 19

Baati (Rajasthani recipe)

Rajasthan is among the best state of India for their exotic culture and royal food, there is a wide range of delectable food. ‘Dal Baati’ is one of them, an unforgettable memory for me. I ate ‘Dal Baati’ first time at Rawat Bhata near Kota in the state of Rajasthan in a crew Picnic, awesome taste which I will never forget. Actually to set my hunger, half Baati is enough, but I asked another half, so you can imagine how tasty it was?

If you are food enthusiastic then my advice to must cook the recipe, it will definitely find it very yummy… It is made from wheat flour (slightly course wheat flour is better), swamped in ghee (clarified butter). Go ahead and try the genuine Baati from the Rajasthan.

Ingredients:

  • Wheat flour (Aata): 2 cup
  • Curd: ½ cup
  • Milk: ¼ cup
  • Salt: 1 teaspoon
  • Ajwain (carom seed): ¼ teaspoon
  • Fennel seed: ½ teaspoon
  • Coriander seed: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Soda-bicarb: 2 pinch (optional)
  • Ghee (clarified butter):4 tablespoon (for moin)
  • Ghee: 200 gm. (for dipping Baati)

Preparation:

  1. To prepare powder masala, roughly crush the coriander seeds, ajwain, fennel seed, keep aside.
  2. A mixing bowl filled with ghee for putting the baked Baati, keep aside.
  3. Take a wide vessel; pour Aata, ghee, powder masala, baking soda, Turmeric powder and salt. Mix well by rubbing between palms.
  4. Add curd and knead, if required, put milk in small quantity and make a semi-hard dough (The dough can be made in food processor also)
  5. Cover and Keep aside, to be used after 10-20 minutes.
  6. Divide the dough into 8-10 equal part and make ball, slightly press by your thumb in the center or make a cross with your knife, so that it will get cooked evenly as shown into photo, keep aside. Now raw Baati is ready.

Method:

  1. Traditionally it is baked on charcoal, but here I used OTG; arrange these into OTG tray and put it in preheated OTG at temperature of 230 deg C.
  2. Cook until it is ready, change the sides in intervals (its color will change to golden brown and small cracks will develop on the surface), take it out.
  3. Use kitchen towel and press slightly by your palm (so that its crack gets enlarged and absorbs good amount of ghee inside); put it into the bowl filled with ghee.
  4. Baati is ready; serve with mix dal/panchmail dal and churma.

Note:

  1. If you do not want to eat much amount of ghee; just take out the Baati from the ghee after few seconds, put it on the kitchen towel to absorb extra ghee from the Baati.
  2. Traditionally Baati is served with lots of ghee.
Baati (Rajasthani recipe)
Ingredients
The dough
Divide the dough into 8-10 equal part and make ball
slightly press by your thumb
OTG tray
press slightly by your
Baati bowl filled with ghee
Baati (Rajasthani recipe)

18
Sep 19

Broccoli fry with Black Pepper

Once upon a time only privileged member of society could afford to buy the exotic vegetable like broccoli, but now in India this has become our staple diet as this grown in plenty in India like Pune (Maharashtra) area.

Researches say that it removes extra estrogen from the body; work as a wonder drug to treat the breast cancer and uterine cancer.

As it is readily available in Mumbai and Japan too, I would like to cook as many as recipes from this verdant vegetable; which provide us vitamin C, K and Fiber.

This recipe is dry and mild in taste, appearance is very appealing due to its bright green color; easy to prepare, can be served for daily meal as a salad or a side dish with any meal.

It can be packed in Tiffin and children’s lunch boxes.

Ingredients:-

  • Broccoli: 500 gm
  • Turmeric powder: 1 teaspoon
  • Coriander powder: ½ teaspoon (optional)
  • Salt: ½ teaspoon
  • Roasted and crushed black pepper: 1 teaspoon
  • Cumin seed: ½ teaspoon
  • Fennel seed: ½ teaspoon
  • Garlic: 2-3 flake
  • Olive/cooking oil: 2 tablespoon

Preparation:

  1. Chop garlic, keep aside.
  2. Wash and chop the broccoli into pieces. Deep it into hot water with half spoon salt (about 5 minutes).Take out the broccoli from the water, keep aside

Method:

  1. Heat oil in a fry pan, let smoke come, put cumin and fennel seed; sputter for few seconds.
  2. Add chopped garlic stir few seconds; add salt, coriander powder and turmeric powder, wait for few seconds add chopped broccoli in it. Simmer the flame (at least 10 -15 minutes) until done. Add roasted and crushed black pepper.
  3. Broccoli fry with Black Pepper is ready to serve. Enjoy…
Broccoli fry with Black Pepper
Ingredients
put cumin and fennel seed
Add chopped garlic
add salt, coriander powder and turmeric powder
add chopped broccoli
Add roasted and crushed black pepper.
Broccoli fry with Black Pepper

17
Sep 19

Avocado Sandwich

An Avocado rich sandwich is very delicious, exciting and appetizing can to be served in everyday breakfast. It is quite different from regular sandwich with its amazing properties.

Very good for carrying Tiffin as a travel food; if you have plan of early morning outing, just prepare it in previous night, I usually prepare this with English muffins for travelling purpose as well as for regular breakfast.

I would like to say this creamy, smooth, soft and thick avocado sandwich is perfect for any type of bread and can be prepared quickly.

Ingredients:

  • Avocado: 1 no.
  • Salt: ½ teaspoon
  • Black pepper powder: 1 teaspoon
  • Red chili flacks (kuti): ½ teaspoon (optional)
  • English muffins/Sandwich bread: 2-4 slice
  • Butter: 30 gm

Preparation:

  1. Cut the avocado into two halves: discard the seed, scoop out the pulp with help of spoon, (before scooping keeps few beautiful slices for garnishing). Keep aside.
  2. Put the pulp, butter, salt and pepper, and blend it till fine paste. Keep aside.

Method:

  1. Toast/Grill the sandwich bread from both sides, spread prepared blended paste on the toast, garnish with sliced avocado and Red chili flacks; sandwich is ready to serve.
  2. Slice the English muffin horizontally make it into two; Toast/Grill the bread from both sides, spread prepared blended paste on the one part of toasted bread, garnish with sliced avocado and red chili flacks, put another part over it; sandwich is ready to serve. Fold it into cooking sheet and Tiffin is ready for travelling.
  3. Yummy and healthy…
Avocado Sandwich
Adding salt and pepper
Adding salt and pepper
blended fine paste
Toast/Grill the sandwich bread from both sides
spread prepared blended paste on the toast
Avocado Sandwich
garnish with Avocado Slices
Avocado Sandwich
spread prepared blended paste on the toast

15
Sep 19

Mango powder and Date chutney (sauth/dip)

My favorite and secret memory of my childhood…mouthwatering mango powder and date chutney seasoned with kala namak (black rock salt), roasted crushed clove and cumin. These Indian spices known for digestive properties as per Ayurveda. Whenever my mother prepared this chutney, I licked this with my finger and enjoyed…

This chutney is very popular in north India and is the heart of any street food, Chat, Samosa, Dahivada, Bhelpuri and many more…

Traditionally this chutney is made with tamarind instead of Mango powder; this is the variation especially for the condition when tamarind is not available or for someone who is not allowed to take tamarind due to medical reasons.

Store the chutney for months at normal room temperature…

Ingredient:

  • Mango powder: 50 gm
  • Date: 100 gm
  • Fresh mint leaves: 50 gm.
  • Jaggery: 50 gm
  • Salt: ½ teaspoon
  • Red chili powder: 1 teaspoon
  • Black rock salt (kala namak): half teaspoon
  • Clove: 5-8 no. (Roasted powder)
  • Roasted cumin powder: ½ teaspoon

Preparation:

  1. Prepare a solution of jeggery in a cup of hot water; sieve it by passing the solution into soft muslin cloth or kitchen strainer to remove insoluble particle if any, keep aside.
  2. Blend the mint and date in the mixer grinder using this solution to make paste, keep aside.
  3. Mix mango powder and jeggery solution carefully to avoid the lumps. Keep aside.

Method:

  1. Pour ready solution of mango powder and Jaggery with salt and chili powder into the pan, boil it till it becomes little bit thicker, it will take 4-5 minutes. Add blended mint and date paste; continue to cook on medium low flame till it gets thick consistency as chutney (4-5 minutes), put off the flame.
  2. Add cloves powder, cumin powder and black salt, stir well.
  3. Now Mango powder and Date chutney (sauth/dip) is ready. Store it in a clean and dry glass jar after it comes to room temperature. Always use dry spoon to take out form jar to keep it fresh for long.
Mango powder and Date chutney (sauth/dip)
Ingredient
solution of jeggery
Blend the mint and date
Blend the mint and date
Mix mango powder and jeggery
Pour ready solution of mango powder and Jaggery with salt and chili powder
Pour ready solution of mango powder and Jaggery with salt and chili powder
becomes little bit thicker
Add blended mint and date paste
continue to cook
put off the flame
Add cloves powder, cumin powder and black salt
Mango powder and Date chutney (sauth/dip)
Mango powder and Date chutney (sauth/dip)

12
Sep 19

Avocado salted lassi (avocado Mattha/Chhachh)

Curd is good for health especially in summer days: keeping this in the mind prepare the summer friendly avocado salted drink, it is an excellent refreshing drink for rowdy summer.

This is a low calorie breakfast without compromising nutrition. Only a glass of avocado lassi provides full nutrition for fitness freaks as a breakfast; blending with curd improves digestion too.

Easy to prepare, just blend all ingredients together and drink is ready, sprinkle roasted cumin powder on the top of long glass.

Ingredients:

  • Avocado: 1 no. (Medium size)
  • Curd: 100 ml
  • Water: 200 ml
  • Salt: ½ teaspoon
  • Black salt (kala namak): 2 pinch
  • Roasted cumin powder: ¼ teaspoon
  • Ice cubes: optional

Preparation:

  1. Cut the avocado into two halves: discard the seed, scoop out the pulp with help of spoon. Keep aside.

Method:

  1. Take a grinding jar; put scooped Avocado along with curd, water and salt blend it on medium speed till it become smooth, add ice cubes and blend them on high speed, Avocado salted lassi is ready.
  2. While serving in tumbler garnish with Avocado slices, cumin powder and black salt as in the photo.
Avocado salted lassi (avocado Mattha/Chhachh)
Ingredients
Blend it
Blend it
Avocado salted lassi (avocado Mattha/Chhachh)
Avocado salted lassi (avocado Mattha/Chhachh)
Avocado salted lassi (avocado Mattha/Chhachh)
Avocado salted lassi (avocado Mattha/Chhachh)
Avocado salted lassi (avocado Mattha/Chhachh)