BAATI

No rajasthani thali is complete without baati. Baaties are made of whole wheat flour, semolina (sooji) and gram flour (besan). They are cooked in electrical oven or  tandoor oven as well. A generous quantity of ghee is usually poured over baati while serving it.

Ingredients

  • Wheat flour – 4 cups
  • Ajwain – 1 tbs
  • Cumin seeds – 1 tbs
  • Turmeric powder – 1 tbs
  • Baking soda – 1/2 tbs
  • Ghee – 1/2 cup (for moyen)
  • Salt – to taste

Recipe

Step – 1  Combine all the ingredients in a container and mix it well.

Step – 2 Add water and knead well to make a stiff dough.BAATI-DOUGH

Step – 3 Keep dough in rest for 1/2 hour.

Step – 4 Divide the dough into equal portion and make round shaped balls.

Step – 5 Heat a gas tandoor and put the baaties on the grill of the tandoor. Cook them on a medium flame for 20 to 25 minutes. Cooking the baaties over a medium flame will ensure that the baaties are cooked from  inside also.

BATI-OVEN

Step – 6 Arrange the baaties on a serving plate. break each bati into two pieces and pour melted ghee on the baaties.

Step – 7 Served hot with dal or baigan bharta along with salad and tomato chutney.BATI-SERVE

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cooking tips

EVERYDAY COOKING TIPS

cooking tips
cooking-tips
  • To get softer chapatis leave the dough for atleast 1/2 hour before making chapatis.
  • Be careful while handling spices, adding them in hot oil or over roasting them might change the taste. Some spices may give a bitter taste if overcooked.
  • Be careful that you don’t add spices directly from the packet. Water vapours from the dish may get into the packet and spoil them.
  • After peeling cut the onions in halves and soak it for 2-3 mins in cold water to avoid tears.
  • While making ginger garlic paste try to keep the garlic:ginger ratio close to 6:4 as ginger is strong it may make your dish sharp and pungent.
  • If you forget to soak chana/rajma/chole overnight , soak them in boiling water for an hour or two before preparing the dish.
  • Wash the vegetables before peeling or cutting to preserve the water soluble vitamins.
  • To get crispier pakoda add a little corn flour to besan while preparing the batter.
  • To retain the colour in gravy use ripe red tomatoes.
  • Use boiled vegetable stock instead of water to get a rich.

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SABUDANA VADA

sabudana-vada

Sabudana Vada Recipe a delicous, healthy Indian Fast recipe! It is often served with spicy green chutney and along with hot chai and is best eaten fresh. Sabudana vadas are crunchy and “melt in the mouth.

Ingredients

  • Soaked Sago (sabudana) – 2 cup
  • Boiled, peeled and mashed Potato – 1 cup
  • Roasted and crushed peanuts – 1 cup
  • Curd – 1/2 cup
  • Cumin seed – 1 tbs
  • Red chilli powder – 1 tbs
  • Green chilli chopped – 1 tbs
  • Salt to taste

Recipe

Step – 1   Combine all the ingredients in a bowl and mix well.

Step – 2   Mix the mixture well until it forms together.Pinch lemon sized ball and shape them into vadas. Make all the vadas ready.

Step – 3   Heat the oil in a kadhai and deep-fry the vadas on a medium flame till they turn brown in colour from both the sides. Drain on absorbent paper.vada-fry

Step – 4   Serve hot with fresh curds or green chutney.

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RAJMA ALOO KI SABJI

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Rajma Sabzi is a dish made of kidney beans cooked in to a thick gravy using tomato onion paste & spices. This is a very well know dish in Punjab as rajma chawal, which can also be served along with roti or chapati.

Ingredients

  • Soaked kidney beans (rajma) – 2 cup
  • Potato – 1 cup
  • Tomato puree – 1 cup
  • Oil – 4 tbs
  • Red chilli powder – 1 tbs
  • Turmeric powder – 1/2 tbs
  • Coriander powder – 1 tbs
  • Cumin powder (jeera) – 1/2 tbs
  • Garam masala powder – 1/2 tbs
  • Chopped onion – 1/2 cup
  • Salt to taste

Ingredients for masala pastemasala

  • 1 cup chopped onion
  • 5-6 garlic cloves
  • 2 tbs ginger

Stir fry all the masala ingredients and make a smooth paste

Recipe

Step – 1   Pressure cook rajma and potato with water for 2-3 whistles.

Step – 2   Heat the oil in a kadhai, add chopped onions, masala paste and saute on a medium flame for 2-3 min.

masala-fry.jpg

Step – 3   Now add red chilli powder, turmeric powder, coriander powder, jeera powder, garam masala powder and stir for 1-2 min on a medium flame.masal-mix.jpg

Step – 4   Add tomato puree and cook for 2-3 min on a medium flame.

Step – 5   Add the boiled rajma, potatoes pieces and cook for 1-2 min.rajma-aloo

Step – 6   Add 2 cup of rajma stock (boiled rajma water), salt and cook for 4-5 min. Once the gravy is thick switch off heat.rajma-sabji

Step – 7   Garnish with coriander & serve warm along with rice or roti.

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MAITHI KI Poori

maiti-puri-recipe
Methi Ki Puri is a very nutritious as well as very tasty indian bread. A filling prepared with fenugreek leaves and other spices is stuffed in wheat flour ball and then fried. A popular snack that is used in a myriad of dishes including chat and so on, the crunchy and spice mix of the snack will have you greedily chomping on numerous puris at one go.

Ingredients

  • Wheat flour – 3 cups
  • Fenugreek leaves (maithi) finely chopped – 1.5 cups
  • Turmeric powder – 1 tbs
  • Red chilli powder – 1 tbs
  • celery seeds (ajwain) – 1/2 tbs
  • Oil – 3 tbs
  • Salt to taste

Recipe

Step – 1   Place the whole wheat flour in a bowl, add turmeric powder, red chilli powder, celery seed, salt and mix it well.

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Step – 2   Heat the oil in a container, add it to the flour and mix it well.aata-moien.jpg

Step – 4   Add fenugreek leaves (maithi) and knead it into a soft dough using water.dough.jpg

Step – 5   Divide the dough into equal balls and roll out each ball into a round poori.maiti-puri.jpg

Step – 6  Heat the oil and deep fry the puri.

puri-fry.jpg

Step – 7   Serve hot with chutney, aachar or tomato sauce.maiti-puri-recipe-e1487789370244.jpg

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MATAR PANEER

matar-paneer

Mattar paneer is a vegetarian north Indian dish consisting of peas and paneer in a tomato based sauce, spiced with garam masala. The aroma and good looks of this dish make it truly irresistible.

Ingredients

  • 2 cups fresh green peas
  • 300 gm paneer
  • 1 cup tomato puree
  • 1/2 cup chopped onion
  • 4 tbs oil
  • 2 tbs red chilli powder
  • 1/2 tbs cumin(jeera) powder
  • 1/2 tbs turmeric powder
  • 1/2 tbs coriander powder
  • 1/2 tbs garam masala powder
  • 2 bayleaf
  • 1/2 cup cream
  • salt to taste

Ingredients for matar paneer masala paste

  • 1 cup chopped onion
  • 5-6 garlic cloves
  • 2 tbs ginger
  • 1/2 cup soaked cashew nuts

Stir fry all the masala ingredients and make a smooth paste

Recipe

Step – 1   In a pan take 1 tbs of oil and cook the peas for 10 min with covered lid.matar

Step – 2   Cut the paneer into small pieces and deep fry in oil.paneer-fry

Step – 3   Heat 3 tbs oil in a container, add bayleaf, chopped onion, prepaired masala and cook on a medium flame for 3-4 minutes, while stirring ocasionally.

Step – 4   Add red chilli powder, cumin powder, turmeric powder, coriander powder, garam masala powder and cook on a medium flame for 1 min.paneer-massala

Step – 5   Add tomato puree and stir ocasionally on a medium flame.

Step – 6   Add peas, cream and cook for 1 min.

matar-masala

Step – 7   Add two cups water, fried paneer, salt, bring to a boil and simmer for 5-10 minutes.

Step – 8   Serve hot, garnished with the coriander leaves.matar-paneer.jpg

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ALOO KE PAPAD

aloo-papad-e1487615268725.jpgThe ideal season for making these papads is before the arrival of holi, as the quality of potatoes available at that time is perfect, and the weather is dry and sunny – just right for drying these papads in open air.

Lets make some crispy aloo ke papad today.

Ingredients

  • Potato – 1 kg
  • Sabudana – 1 cup
  • Sesame seeds – 1 tbs
  • Red chilli powder – 1 tbs
  • Cumin (jeera) – 1/2 tbs
  • Salt to taste

Recipe

Step – 1    Wash and boil the potatoes in the cooker in 2 cups of water upto 1 whistle.

Step – 2   Once the potatoes are boiled and cools down, peel and grate them.

Step – 3   Add salt, red chilli powder, sesame seeds, cumin, sabudana to the grated potatoes.

Step – 4   Mix all the ingredients well and make a dough.

aloo-dough

Step – 5   Take a potato ball, place it between two transparent polythene sheets and roll them to make a thick poori
aloo-puri

Step – 6   Now transfer the puri onto a big plasticc sheet and let it dry on the sun for atleast  2 days.aloo-dry.jpg

Step -7   After the papad gets dried, deep fry in hot oil.aloo-fried.jpg

 

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