- DAL BAATI
- MOONG DAL DHOKLI
- ROTI with GATTE KI SUBZI
- LAPSI- Dessert
- GHEVAR- Dessert
- MALAI LASSI
STUFFED Dal Baati
Dal Baati is the most popular item in Rajasthani cuisine. Lentil soup with baked whole wheat flaky round bread very tasty. Although traditional Baati is a baked dumpling of wheat flour , this recipe offers a variation by stuffing the Baati with mashed potatoes seasoned with spices and herbs..
Moong Dal :
1/2 cup Dal (split green gram dal)
1/4 tsp cumin
1/4 tspn Asafoetida
1/4th tspn turmeric
Salt to taste
1 tbps ginger + garlic + green chillies paste
1/4 tsp Garam Masala.
1 1/2 cup wheat flour
Salt to taste
3 tbsp butter or ghee
1 cup boiled and mashed potatoes
1 small onion chopped
1 small tomato chopped
1/2 cup peas
Salt to taste ,
2 sprigs cilantro (coriander)
1/4 tsp cumin powder
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1/2 tsp dhania or coriander pd
1 tsp oil
salt to taste
- Pressure cook the Moong Dal. Heat oil in a pan , add cumin, red chilli pd , asafoetida , turmeric followed by the ginger+garlic+green chillies paste.
- Saute for 10 seconds and add the cooked Dal and about 1/2 cup water .
- Add Garam Masala . Let it cook in low flame for about 10 minutes .
For the stuffing
- Heat oil in a Pan saute onion till light pink and then add tomatoes , peas saute till they cook well. Add the cumin pd, red chilli pd, turmeric pd, coriander pd, salt and mix well . Then remove from flame n let it cool , after which you can make balls of the potato masala n keep a side .
- For the covering knead a hard dough with butter , wheat flour , salt to taste and water as required.
- Mix all the ingredients n make a stiff dough . Then take a small ball of dough , roll it to make sufficient surface for the potato stuffing to get covered and seal the Baati with the open ends. Preheat the oven @ 375 degrees and place the baati's on a baking sheet for about 15 minutes or till they turn brown on the surface. The baati's are dipped in pure ghee so that they absorb most of the ghee . However with the daily health regimes , if you are not comfortable dipping the bati in ghee, you may drizzle little bit over the hot baked baati and serve with Dal on side.
Moong Dal Dhokli
1 cup moong daal
1 tbsp chana daal
1 onion chopped
1/2 cup coriander leaves chopped
1-1/2 tsp red chilli pdr
1/2 tsp haldi pdr
1-1/2 tsp salt
1/4 cup ghee
2 cup wheat flour
1 tsp red chilli pdr
1 tsp salt
1 tsp red chilli pdr
1/2 tsp cumin seeds
1/2 garam masala pdr
1 tsp ghee
water to knead dough
- Mix all ingredients of dhokli except water, mix well with hands & knead with water into medium to tight dough.
- Make small round balls of half the size of lemon. press balls within palm & make a hole in the centre to form a thick disk with a see through hole in centre. this way make all dhoklis and keep aside
- Mix both daals & wash with water.
- Heat 1/4 cup ghee in a heavy bottom vessel or a pressure cooker.
- Add ginger garlic paste & staute.
- Cook for 1 minute & add salt, red chilli pdr & haldi..
- Now add 2 glass of water, stir & add washed daal. dont stir after adding daaal.Bring to boil
- After the daal water starts boiling add dhokli in boiling mixture one by one.
- Once all dhoklis are added to the mixture. cook open in sim flame for 20 minutes or pressure cook till 2-3 whistles.
- After it gets cooked add boiling water if required. garnish with garam masala & chopped coriander leaves.
- Serve with finely chopped onions & fresh lemon juice
GATTE KI SUBZI
Besan (Chick Pea Flour) - 1 cup
Haldi (Turmeric Powder) - 1/2 tsp
Mirch (Red Chilli) Powder - 1/2 tsp
Ajwain (Carom Seeds) - 1 tsp
Dhaniya (Coriander) Powder - 1/2 tsp
Sal - as per taste
Dahi (Yogurt) - 1/4 cup
Oil - 1/8 cup
Ginger - 1 inch piece grated
Garlic - 4 cloves crushed
Dahi (Yogurt) - 1 cup
Dhaniya (Coriander) Powder - 1 tsp
Jeera (Cumin) Powder - 1 tsp
Mirch (Red Chilli) Powder - 1 tsp
Amchur (Mango Powder) - 1/2 tsp
Garam Masala - 1/2 tsp
Rai (Mustard Seeds) - 1 tsp
Jeera (Cumin Seeds) - 1 tsp
Salt - as per taste
Oil - 2 tsp
For gatte :
- Mix all dry masalas in besan
- Add oil to the besan and mix
- Slowly add dahi and mix it. Remember not to add all together as otherwise besan tends to get sticky. You may not use all the dahi.
- Make it into a firm dough (firm enough to roll it into cylinderal shapes
- Now, take a small ball of the dough and roll it into 1/2 inch thick cylinderical shape (about 6 inch long or so.
- Now take a pot and boil water in it. Take enough water to put all the above made rolled gatte in it.
- Now, add the gatte in the boiling water. They should be fully merged in water.
- It should take about 10-15 min. Check by inserting a knife in one of the gatte shaped roll and make sure knife comes out clean.
- Once all are done, drain the gatte rolls out of water. Do not throw water as we will use it for the gravy.
- Cut about 1/2 - 1 inch thick gatte at an angle (based on how big you would like them).
- Add all dry masalas (except salt, add salt at the end as needed) to dahi and mix it well till smooth.
- Take a wide pan, add oil
- Add rai, jeera and let them splutter
- Now, add ginger and garlic and fry for a minute
- Add the dahi and mix till the gravy starts boiling and separating oil
- Now, add the gatte pieces in it, cover and cook for 5 more min.
- Add saved water (and more) as needed.
- The sabzi is ready !!!
This is best served with either ghee roti or paratha. It is preferred to eat with ghee roti though more than paratha.
This fabulously tasty Rajasthani sweet features the goodness of broken wheat and the tantalising aroma of cardamom. It Tastes really when it is served hot..This dessert is served to goddess on first or last day of navratri or any ritual festival celebrated in rajasthan.
1/2 cup broken wheat (dalia)
1/2 cup brown sugar / powdered jaggery
1/2 tbsp cardamom (elaichi) powder
3 tbsp ghee
For The Garnish
a few pistachio
- Heat the ghee in a non-stick kadhai, add the broken wheat and cook on a slow flame, for 5 to 7 minutes or till it turns golden brown in colour, while stirring continuously
- Add 2 cups of warm water and cook on a high flame till the water starts boiling.
- Cook on a slow flame for 15 to 17 minutes or till the broken wheat is almost done, while stirring continuously.
- Add the sugar and cardamom powder, mix well and cook on a slow flame for 5 to 7 minutes or till the ghee separates.
- Serve hot garnished with pistachio
If you make the lapsi in advance, before serving add 2 tbsp of milk to the lapsi, mix well and reheat it for 2 minutes.
A wildly popular dessert that‘s found at any Rajasthani wedding and at sawan ki teej. This sweet is specially made for raksha bandhan when sister tie rakhi on their brothers arms and give sweet, well ghevar is the sweet given to their brother's .
1 cup water
2 cup sugar
1/2 cup ghee (solidified)
2 cup maida
2 cup water
1/2 cup milk
A pinch saffron
1/4 teaspoon yellow food color
ghee for frying
- Heat sugar and water together in a pan. Boil it till 1 thread consistency.
- To check single thread consistency: put a drop of sugar syrup on your thumb and touch drop with forefinger. When you pull both the fingers apart, a single thread of syrup should form without breaking
- In a large round bowl, take solidified ghee and churn/whisk it till it turns white.
- Soak saffron in 1 tablespoon of milk. Add maida, then water and milk to the mixture. Adding saffron and yellow color to mixture will make it light yellow in color. Avoid any lump in the mixture.
- Heat ghee in a deep pan. Slowly pour the above mixture into the center of pan. The mixture will sink down first and then start collecting on the side of pan.
- Once all the mixture is poured into the pan, lower down the heat to medium high. Let it cook till light brown.
- Take it out and keep it on paper towel, so that excess ghee will drain out.
- Dip it in sugar syrup and remove it .Garnish it with dry fruits and cardamom powder.
- 2 cup Yogurt (curd)
- 3 cups Water
- 1/2 cup Sugar
- 1/2 tsp Rosewater (optional)
- 2 Tbsp. Fresh malai
- 4-5 cubes Ice
- saffron strands for garnish
- Blend together yogurt, water, ice and sugar together.
- Now add rosewater and mix well.
- Garnish with Fresh malai and kesar serve chilled.
- Instead of malai you can use 3 Tbsp of fresh cream while blending the lassi.