Wednesday, August 19, 2009

Dal Baati

I tried my hand at this Rajasthani recipe after having heard so much about it. I think I had tried it ata Rajasthani restaurant once very long ago and it was yummy. I wouldn't say it is very healthy if made the way traditional recipes suggest. My version is slightly healthier. I totally gave in to my dark side by making this healthy version and then topping it with ghee before devouring it. :D . It was delicious and nutritious and I can see how it can be a comfort food to Rajasthanis. Yummy dish and I will definitely make to again. I will repost with better pictures soon once I download from my camera.


For Dal:

  1. Toor dal - 1 cup
  2. Chana dal - 1/3 cup
  3. Yellow moong dal - 3/4 cup
  4. Urad dal - 2 tbsps
  5. Whole moong dal - 2 tbsps
  6. Turmeric - 1 tsp
  7. Green chilli paste - 1 tsp
  8. Cloves - 3
  9. Bay leaf - 1
  10. Ghee 1 tsp
  11. Jeera - 2 tsps
  12. Dhania-jeera powder - 1 tsp
  13. Red chillie powder - 1 tsp
  14. Ginger paste - 1 tsp
  15. Garam masala - 1/4th tsp
  16. Hing - 1/2 tsp
  17. Curry leaves - 5/6
  18. Salt
  19. Lemon - 1
  20. Corriander - 1 cup chopped

For Bati:

  1. Wheat flour - 1 cup
  2. Besan - 1/2 cup
  3. Yogurt - 1 cup
  4. Salt - 1/2 tsp
  5. Red chilli powder - 1/2 tsp
  6. Ajwain - 1/2 tsp
  7. Baking powder - 1/4 tsp
  8. Vegetable oil - 1 tsp

  1. For the bati, mix the ingredients except oil and add enough water to make a soft consistency dough. Let the dough rest for an hour.
  2. Roll into balls and flatten.
  3. Place on baking sheet and bake at 350 for 15 mins.
  4. Brush oil on top and broil a little till you see a slight brown color.
  5. For the dal, pressure cook all the dals with a little turmeric and salt.
  6. Heat ghee in the pan and add haldi, hing, jeera, cloves, bay leaf, chilli paste, ginger paste, red chilli powder, jeera-dhania powder, garam masala one by one and sautee until u can see a blended masala and smell all the aromas.
  7. Add the cooked dal and salt to the paste and some water and bring to a boil.
  8. To serve, pour the hot dal into a bowl, add the bakes bati whole or broken into two and garnish with lemon juice and corriander.

Friday, August 14, 2009


This is a favorite sweet of mine. I have very fond memories of hogging many of these for Onam and Vishu at my friend Vimi's place along with an elaborate n course meals. I made these yesterday for Janmashtami. We also laid out footsteps of Krishna entering the homeand going all the way to the pooja room.
The picture is not very great and I will replace it with a better one whenever I make it next. This recipe is really easy and you need that vessel with the appam indentations to make it. Thansk to my SIL Bhargavi for the recipe. I have a nonstick version which is a bliss.

  1. Wheat flour - 3/4th cup
  2. Rice flour - 1/4th cup
  3. Jaggery - 3/4th cup
  4. Elaichi powder - 1/4th tsp
  5. Cut coconut pieces - 1/4th cup
  6. Ripe Banana - 1 mashed
  7. Water
  8. Oil
  1. Mix the wheat flour, rice flour, elaichi, coconut pieces, banana.
  2. Heat jaggery with a little water and add it to the mixture above. Add just enough to form a thick batter.
  3. Heat the pan with a little oil in each compartment and pour the batter. Heat unti one side is done and flip with a pointy stick (I use skewers). Heat on other side until well done and remove to drain on a paper towel.

Wednesday, August 12, 2009

Kothimbir Vadi

Kothimbir vadi is supposedly a very popular and typical Maharashtrian dish although I don't remember my mom making it of eating it too much. It is the maharashtrian equivalent of dhokla and quite tasty. This is a relatively healthier version of the dish. I follow Nupur's recipe closely with a few variations and was very happy with the outcome.

  1. Besan - 1 cup
  2. Rice flour - 2 tbsps
  3. Wheat flour - 2 tbsps
  4. Turmeric - 1/4 tsp
  5. Jeera-dhania powder - 1 tsp
  6. Green chillies - 4 or 5 ground into a paste + 4-5 sliced thinly
  7. Ginger-garlic paste - 1 tsp
  8. Sesame seeds - 1 tbsp
  9. Salt
  10. Red chilli powder - 1/2 tsp
  11. Lemon - 1
  12. Olive oil - 1 tsp + 3-4 tsps
  13. Baking soda - 1/4 tsp
  14. Mustard seeds - 1 tsp
  15. Jeera - 1 tsp
  16. Hing - 1/tsp+1/2tsp
  17. Corriander - 2 cups finely chopped
  18. Curry leaves - 10
  19. Water

  1. Mix the flours, corriander, 1/2 tsp hing, green chilli paste, red chilli powder, ginger garlic paste, sesame seeds, salt, jeera dhania powder, 1/2 lemon's juice, 1/2 tsp hing and water to make a smooth thick batter.
  2. Pour the batter into a greased pan and steam for 15 minutes until it is cooked. Let it cool and cut into small pieces.
  3. Heat oil in a pan and sautee the pieces a little on each side, lightly till they turn brown and crisp. Drain on a paper towel.
  4. Heat 1 tsp oil and to it add mustard seeds, jeera, hing, green chillies and curry leaves and let them turn crisp. Sprinkle over the cut and fried pieces and sprinkle some corriander and lemon juice and serve hot.