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Chitra Vihar, Delhi – 110 092; INDIA
Tel/Fax: 91 + (11) + 241 08
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The healthier approach to Baking & Cooking
RAJASTHANI
DAL BATI
Puffed dough dumplings with lentil curry
Serves:
6
Cooking time: 2 hours |
Ingredients:
For dal:
2 cups rajma beans.
soaked in water overnight with a pinch of soda bicarb,
3/4 cup whole black gram (urad).
soaked in water overnight with a pinch of soda bicarb,
3 onions, chopped finely.
2 tomatoes, chopped finely.
2 tsps garam masala powder.
2 tsps chilli powder.
1 tsp turmeric powder.
1 tbsp ginger-garlic paste. |
2 green chillies, slit lengthwise.
2 tbsps cream. 4 tbsps ghee.
1 cup coriander leaves, chopped finely.
Oil.
Salt to taste.
For dumplings:
5 cups whole wheat flour, sieved.
1 cup ghee, melted.
2 tbsps curd.
Salt to taste. |
Method:
Pressure cook rajma and black gram till soft. Heat 4 tbsps
oil. Add onions. Brown them. Add ginger-garlic paste and tomatoes. Fry.
Add all the masalas, beans and salt. Simmer till well blended. The gravy
should be thick. Pour over cream and ghee. Knead a soft dough with
flour, ghee, curd, salt and just enough water. Roll into lemon-sized
balls. Cover and keep for one hour. Then roast in batches on hot coals
till puffed and golden outside and spongy inside. Keep hot. Garnish the
dal with coriander leaves and slit green chillies. Dip hot dumplings in
the dal while eating. |
METHI
KI MISSI ROTI
Fenugreek leaf rotis
Serves:
4
Cooking time: 1 hour |
Ingredients:
1/2 kg wheat flour, sieved.
4 tbsps gram flour, sieved.
1 cup methi leaves, chopped.
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2 spring onions, chopped finely.
3 tbsps curds, well beaten.
Ghee.
Salt to taste. |
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Method:
Mix wheat flour with gram flour, salt, curds, 1 tbsp ghee,
onions and methi leaves. Mix well. Add enough water to make a stiff
dough. Reserve for 30 minutes. Make into lemon-sized balls. Roll each
into a 12 cms disc. Cook on a hot greased griddle till browned on both
sides. Serve hot, dotted with butter.
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