Baked Dry Kachori

Ingredients

For Dough
Wheat Flour - 1 cup
salt - to taste
oil -  2 tbsp
Water to knead

For stuffing
Gathia powder - 1.5 cup (more to adjust the consistency)
Amchur powder - 1 tsp
Tamarind/date paste - 1/4 cup
Jaggery - 1/2 cup
Water - 1/2 cup
Garam masala - 1 tsp
Fennel seeds - 1 tsp
Red chili powder - 2 tsp
Salt to taste
Coriander cumin powder - 1 tsp
Hing - pinch
Cashews - 1/4 cup
Raisins - 4-5 tbsp
Coriander seeds - 1 tsp lightly crushed
Oil - 1 tbsp

Some more Oil to Brush while baking.

Method

1. In a Bowl Mix all the ingredients for the dough.
2. Add Water as needed and knead a smooth dough. leave aside to rest for 20-25 min.
3. Meanwhile lets prepare the filling.
4. Crush the Gathiya coarsely. (if you don't have Gathiya, you can use roasted chickpea flour instead)
5. Now in a Pan Heat oil. Add Hing, Date/tamarind paste, water and jaggery. Mix everything until the jaggery dissolves and the mixture starts to boil.
6. Now add all the other spices and mix well.
7. Add crushed Gathiya powder, cashews and raisins and mix it until it forms a dough like consistency.
8. Turn off the flame.
9. Let it cool down.
10. Now take the dough. Divide them into equal size balls.
11. Roll one ball into a circle like a puri. Fill a spoonful of the stuffing in the middle. Gather the edges together and seal them to form a round kachori.
12. Make all the kachoris in the same way.
13. Now Preheat oven at 350 degree F
14. Line the Baking tray and place all the kachoris. Spray some oil and Bake for 20 -25 min or until brown..flipping them in between.
15. Store in airtight containers.

Happy Cooking!!

Rice Krispies chivda

Ingredients

Rice Krispies - 4 1/2 cups
Canola/Olive oil - 2 tbsp
Asafoetida - a pinch
Curry leaves- 5-6 leaves (chopped)

Chilies - 1-2

Peanuts - 2 tbsp

Roasted ChickPea (Dalia) - 1/2 cup

Raisins - 2 tbsp

turmeric - 1 tsp

Salt to taste
Sugar - 1 tbsp
Red chili powder - 1 tsp

Method

1. Heat Oil In a pan. Add Asafoetida, curry leaves and green chilies.
2. Once it crackles and pops add Peanuts, Roasted Chick peas and Raisins.
3. Fry for a minute or two and add Turmeric. Stir.
4. Then Add Rice Krispies ,salt, red chili powder, Sugar and Mix well until everything is combined.
5. Let it cool down before storing in the container.

Enjoy!!

Tea-time Triangles (Baked cumin crackers)

I haven't posted anything in a long time And thats needs to be corrected now.
Having said that, i am back now in the blogging world.. Yay.

When I thought it was summer already.. All of a sudden i saw clouds everywhere... and then it started raining. And in this weather all i wanted was a nice cup of tea and sum munchies like this. Crunchy, Crispy and Perfect. 
These Crackers goes perfect with tea. And let me tell you a secret.. They are BAKED! 
I know right.. Guilt free and Oil free. 

Ingredients

All purpose flour- 2 cups
whole wheat flour - 2 cups
Cumin seeds-1/2 tsp
Carrom seeds - 1/2 tsp
Crushed black pepper - 1/2-1 tsp( as per your taste)
Baking soda- 1/2 tsp
Salt to taste
Warm Butter - 6 tbsp
Water to knead (I used 1-1/4 cup, but it depends on the flour too)

Method

1. Dry Roast the cumin seeds in a skillet over medium heat until they change color and you get a nice Aroma. 
2. In a large bowl, Add flour, carom seeds,cumin seeds, salt, pepper and baking soda and mix well. Add warm butter and mix with hands or a spoon to make a crumbly mixture.(it might take 2 minutes)
3. Add water a few spoons at a time and knead into a smooth dough.  (Not too soft..not too stiff). Cover and let it sit for 30 minutes. 
4. After it has sat for a while Knead it again to make a smooth dough for 2 minutes.
5. Divide the dough into small equal sized balls. 
6. Roll out each ball into a approx 4 inch circle. Fold to a half circle. And then fold again to make an uneven triangles. 
7. Place on lined sheet/Baking tray. Repeat the same all the balls.
8. Alternatively to save time, you can also roll out a larger ball of dough into a thin bigger circle. And roll it out to form a cylinder.Now using a pizza cutter or a Knife, cut them equally. (See picture)
9. Preheat oven at 350 degree F and Bake the crackers for 12-15 minutes. Flip the crackers upside down and bake for another 2-5 minutes or so. The small crackers might take less time to crisp up then the triangular ones.. Bake only until the crackers are just lightly golden on the edges. 
10. Cool completely and store in an airtight container for upto 2 weeks. 

You can use this in Papdi chat as well.. Perfect for Summer when you don't want to spent all your time in the kitchen. Just in a plate Load up all the papdis with boiled potatoes. top it up with Cilantro chutney, Date and tamarind chutney, Onions, chaat masala, thin sev, and chopped cilantro.. ANd you are good to go...

Happy Cooking!

No-Bake Lime Cheesecake!!

INGREDIENTS

Ready made Graham pie crust - 9 inch
Lime juice - 1/4 cup
Cream cheese - 8 oz packet(thawed)
Sugar - 1/3 cup
Whipped topping - 8 oz (thawed for atleast 3 hours)
Vanilla extract - 1 tsp
Lemon zest - I like it but it is totally optional.

METHOD

1. I used a readymade graham cracker 9" Pie crust. You dont need to bake it as it is Pre baked and its almost ready to eat. (Isn't that Amazing)
2. Then in a bowl Dump the cream cheese. Add sugar and vanilla extract and beat until fluffy and creamy.
3. Now Add the lemon juice and mix it too.
4. Fold in the whipped topping ntil mixed properly.Remember, U have to fold, not stir. Don't use the whisk here. Use the tradtional way .. I mean your spatula !! And it does all the magic.Fold until the consistency is close to that of a cream cheese.
5. Now spoon the filling onto the crust. Smoothen the surface. Cover it with a Plastic wrap and refrigerate for minimum 3-4 hours or until set. (Best overnight) 
6. Decorate with your favorite toppings.. (Fruits, Sauces & syrups, Lemon zest. Whipped cream or jellies).

ENJOY !!!!

Sweet potato Roesti with Tomato And Zucchini Relish!!

Recipe adaptation- Vicky Ratnani
Time- 45 min
Serves -2

Ingredients

Sweet Potato - 1 big
Potato - 1 
Salt And pepper
Fresh chopped herbs or Italian seasonings (thyme ,rosemary and chives)
2 Tbsp olive oil
garlic finely chopped - 1 clove
onions shredded- 1 tbsp

Zucchini and Tomato Relish:

olive oil - 1 1/2 tsp 
white onion - 1/2 medium                                            
2 basil leaves - chopped                                                  
Salt ans pepper to taste
1 medium red tomato diced
Diced zucchini and Yellow Squash - 1/2 each
Diced green bell pepper - 1/2 bellpepper
Balsamic Vinegar- few drops

Method

1. Mix all the ingredients of Relish and mix them.Keep Aside.
2. Half bake the sweet potato and Potato for 15-20 minutes at 350°F.
3. Now Shred them finely.
4. Add finely chopped herbs,onions olive oil,  salt and pepper.
5. Now take about 2 spoons of the mixture and using the Roesti Rings drop them in the pan with heated olive oil .
6. You can even shape them into flat patties as well if you don't have rings.
7. Fry them until both the sides are crispy brown.
8. Serve it with fresh tomato and zucchini relish.

Happy Cooking!!

Sweet Potato Quinoa Burger!!

Ingredients
For the patty you will need:
Quinoa - 1/2 cup
cooked Chickpeas - 1/2-3/4 cup
Sweetpotato - 2 medium 
Salt to taste
Ginger garlic paste - 1 tsp
Green chili paste - 1 tbsp or more if you like it more spicy
Garam masala - 1 tsp
lemon juice - 2 tbsp or as per your taste
Coriander cumin powder - 2 tsp
sugar a pinch 
Cilantro leaves - A handful

For Caramelizing Onions you will need:

Onions - 2 medium sized
Butter - 1 tsp
Olive oil - 1 tsp
Salt And sugar - A pinch

For Assembly
lettuce
Sliced Tomatoes
Caramelized onions 
Mayonnaise
Honey Mustard Sauce

For Caramelizing Onions:

1. In a large Pan add Butter in olive oil on a medium Flame. Add slized onions and salt and cook until they are tender for about five minutes stirring constantly.
2. Add in sugar and cook for about 15-20 minutes scraping the brown bits formed at the bottom of the pan frequently.

Cooking Quinoa

1. Wash Quinoa under running water for at least 2 minute. Rub and swish the quinoa with your hand while rinsing.
2. Measure out 1 cup quinoa and 2 cups liquid. Bring water to boil. Add quinoa and once it starts boiling lower the heat to the slowest possible heat and cover.
3. Cook for 15 minutes.  Remove lid , fluff with a fork and cool.

Method

1. Boil sweet potatoes in a pressure cooker  and mash it..
2. Take cooked quinoa in a bowl.
3. Add the chickpeas, ginger garlic paste, salt, Garam masala,Coriander-cumin powder, lemon juice, Sugar and the mashed sweet potato and mix until reasonably blended. (you can even use a food processor, Blend everything except quinoa)
4. It doesn't need to be completely smooth. 
5. Then sprinkle in the cilantro. (At this stage if the mixture looks dry u can add in a tsp of soaked poha or a bread slice & if its too wet add in cornflour or quinoa flour and mix until it dissappears )
6. Taste to see if it needs more salt or lemon juice.
7. Place a skillet over medium heat for about a minute, then add a little about 1/2 tablespoon oil and swirl to coat the pan. Turn the heat to low.
8. Meanwhile shape the burger uniformly.
9. Carefully transfer them to the hot pan.
10. Cook over low heat until the they are golden brown at the bottom.Using a small spatula carefully flip it over. add more oil if needed.
11. Cook evenly on both the sides. Continue to cook in batches until you are done with the the entire batter.Serve hot!!
12. Now its time to assemble the burger on the buns.
13. Keep lettuce, tomatoes, burger patty, Mayonnaise, caramelized onions and mustard sauce.
14. Enjoy !!
15. I served them with Root vegetable chips!! Yumm!!

Homemade Chat masala

Whenever we want a little zing to perk up our dishes, The first thing that we think of is chaat masala. Whatevr food it is.. Street foods, fried foods, Salads or fruits.. we rely on the tangy taste in chat masala. 

we get perfectly fabulous chaat masalas in store. But i always wanted to make it at home.  Those who don't know.... Chat masala is a blend of variety of spices. And majority of them needs to be roasted first (this gives you a nice fragrance) . Kala namak(we call it sanchad in gujarati) is the key ingredient here.
You can play around with the amounts and the ingredients and make your own. The roasted cumin, dried mango powder, coriander powder, chili pepper and the black salt among all the other ingredients, play the most important role in the balance of flavors.

Ingredients

Dry Roast these:
½ tbsp cumin seeds
½ tbsp coriander seeds¼ tbsp fennel seeds
1 tsp dried pomegranate seeds (optional)
½ tsp black peppercorns
¼ tsp ajwain seeds/carrom seeds
5-6 cloves
1 - 2 hot dried red chillies

Other spices
1 tsp dried mint powder
½ tsp ginger powder
¼ tsp hing (Asafoetida)
3 tbsp amchur powder (dried mango powder) 
½ - 1  tbsp sea salt according to taste
½ tablespoon black salt/ rock salt(sanchad in gujarati)

Method

1. In a hot pan, dry roast the above spices ( cumin seeds,coriander seeds, fennel seeds, dried POM seeds, Black peppercorns, ajwain seeds, cloves and dried red chilies) separately.
2. Once each spice is roasted, place them in a bowl and let it cool.
3. Place the roastedspices in a spice grinder . (I used my Ninja bullet grinder) 
4. Add the dried mint, ground ginger, hing , amchur and the salts.
5. Blend to a fine powder. Taste and add a little more dried mango, if you like your chaat tangier and a little more salt if you want it saltier.
6. Store in an airtight container, away from direct sunlight.(Best in refrigerator)
7. This zingy n tangy Masala can be used for a wide variety of preparations, or just sprinkled on any fruits or dips for a peppy kick.

BEET-ORANGE SALAD WITH WALNUTS & FETA CHEESE

Fresh picked beets are not only a mouthful of earthly sweetness but they are also packed with lots of nutrients. And this recipe is a real treat. I tasted beet salad at P.f.Chang. And i loved it. So now.. when Beets and Oranges are in season what better then to start of with a salad...

Ingredients 

Beet roots - 3 medium sixed
Oranges - sliced without segments
Feta cheese - 2 tbsp
Spinach - 1/4 cup
Lettuce - 1/4 cup
Walnuts - 10-15 cut into halves

Method

1. Place beets in a medium saucepan with water. Bring it to boil over high heat for 10-15 minutes or until the beets are cooked hard enough when fork is inserted. (we can say boiling beets partly).
2. Drain beets and rub off skin under running water. 
3. Cut and slice them on a plate. (Do not cut beets on the cutting board, the juice will stain it. I did that mistake so i hope u don't) 
4. The slice the oranges without the segments. 
5. Cut the lettuce with your hands. 
6. Now On a plate first arrange Lettuce, then a layer of spinach followed by orange slices then beets and finally walnuts and feta cheese.
7. Add the dressing of your choice to moisten enough. Here i have used Honey-ginger dressing and it goes well with this salad!!

For Honey-Ginger dressing

Honey - 3 tbsp
Lemon - 1 tbsp
ginger - 3 tsp
Olive oil - 1 tbsp
Balsamic vinaigrette- 1 tsp
Salt to taste
Pepper to taste

Method

1. Place everything in a bowl and mix. Add this to the salad and Enjoy!!

Happy cooking!!

CILANTRO LIME PASTA WITH SUNDRIED TOMATOES

Ingredients

Cilantro lime pesto - 1/2 cup (Recipe shown below)
Penne pasta - 1 cup
Sundried tomatoes - 4-5 cut into pieces
Olive oil - 1-2 tbsp
Salt to taste.

Method  

1. Bring water to boil in a large pot with salt added to it.
2. Add the pasta to it and cook Al-dante. That is cooked to be firm enough to bite.
3. Drain the pasta and clean it under running cold water.
4. Sprinkle olive oil and keep aside. this will help pasta not to stick with each other.
5. Now in a pan heat olive oil. 
6. Add cilantro lime pesto and saute for a min. 
7. Add the cooked pasta and mix well. Pasta is ready to eat. 
8. Transfer to the plate and add sundried tomatoes. 

Cilantro Lime pesto 

Ingredients

Cilantro - 2 cuos
Walnuts - 10-15
Garlic cloves - 3
Lemon juice - 2 tbsp
Olive oil - 3-4 tbsp
Salt to taste
Freshly ground pepper to taste

Method

1. Place Cilantro, walnuts and garlic in a blender and blend once.
2. Now add olive oil, lemon juice, salt and pepper. 
3. Grind the mixture until smooth. 
4. Cilantro pesto is ready. you can even store it upto a week.

Enjoy!!!

Valentines day Dessert !!! Eggless Red Velvet Cupcakes

Its been a while since i posted my last recipe. So Here i am with a new recipe and wishing you all a very happy valentines day !! 
Valentines Day is the day of LOVE.. And I would like to say...thank you for all your love and support to Flavors n feasts... 
I love Valentines day!! I mean who doesn't love this day when it is completely acceptable to eat loads n loads of desserts, chocolates and have a nice fancy dinner. I can't help myself getting little festive!! And my festivals are incomplete without sweets.. 
So what better then Red velvet cupcakes. Eggless...Very natural.. No Dye..No color. 

Ingredients

3/4 cup boiled beet puree

1/3 cup oil (I used sunflower oil)

1 1/4 cup sugar

1 tsp vanilla extract

1 1/4 cup flour

1/4 tsp salt

1 1/2 tbsp cocoa powder (I used Ghiradelli's baking cocoa)

1 1/2 tsp baking powder

1 cup 2% milk (or any milk alternative)

Method

1. Preheat oven to 350 F.
2. Boil the beets until tender and then puree them.
3. Mix the beet puree and oil until incorporated.
4. Add sugar, vanilla extract and mix well.
5. In a bowl, sift together the dry ingredients. (Flour, cocoa powder, salt, and baking powder)
6. Alternate adding the flour mixture and milk until it gets a good consistency like a cake batter.(not too thick nor too runny)
7. Divide among cupcake liners, filling them 3/4 full, and bake for 15-20 minutes (for mini cupcakes) and 20-25 minutes (for regular sized cupcakes) or until toothpick comes out clean when poked in the middle.
8. I got 12 regular sized cupcakes.

Simple Buttercream Icing

1/6 of a cup Unsalted Butter ( i used stick where 8 tbsp=1 cup so 3-1/2 tsp is 1/6 of a cup)

1 1/2 Cups Powdered Sugar
1/4 tsp vanilla Extract (you can Almond extract as a substitute for vanilla)

2-3 tbsp milk

Method

1. Mix everything in a bowl and beat until fluffy. If its dense..add more milk and if too runny add sugar.
2. Transfer the mixture to icing bag with nozzle. And decorate your cupcakes the way u like.!!

Enjoy!!

Mouthwatering Treats to enjoy over the weekend!!

I love making sweets. They are very important part of my life.. Making them is as much fun as eating .. Here is some sweets to keep you busy this weekend!! Have fun cooking.!

kaju katli

Frozen Banana Pops

Gulab jamuns

Waffles

Tiramisu Shots

Coconut Pineapple Cake

Eggless Orange cranberry bread

Enjoy!!

Kaju katli

Ingredients
Cashew nuts - 1 1/4 heaped (Like a mountain and not leveled)
Sugar - 1/2 cup heaped
water till the sugar is submerged or 1/4 cup 
Ghee - as required for greasing your hands while kneading
Milk - 1 tbsp or as required

Method

1. Powder the cashews in a dry mixer. You need to be little careful , just grind it in a stretch. Do not pulse, just keep grinding until you get fine powder.This will not take much time. (Never grind the cashew directly taken from the fridge,it has to be at room temperature) .
2. Boil sugar and water. Keep stirring. The syrup should be a 1 thread consistency. 
3. To check the consistency place a drop of syrup on a thumb and it should make one thread while rubbing and pulling the drop between the finger and thumb.
4. Also another way is keeping a little water in a small bowl. just pour few drops in the water to check the consistency. when to sprinkle the drops it should lay a fine thread that doesn't  gets dissolved in water immediately when you touch.
5. At this stage, lower the flame. Add the powdered cashew and keep stirring for 3-4 minutes on a low heat.
6. Once your mixture gets thick and starts boiling, turn off the heat. 
7. Smear your hands with water and test by rolling a small pinch of the mixture in between ur fingers. You should be able to form a non sticky ball. Keep stirring till mixture turns more like a dough.
8. When the mixture is still warm,take it to another clean platform/countertop or plate and keep kneading. Mine was a bit dry, so I sprinkled some milk and kept kneading.The dough was grainy till then, but after kneading the dough really became smooth.
9. If you want u can use little ghee while kneading.
10. Divide the dough into 3 equal parts. For one keep it as it is. For another Dissolve saffron in milk and add to the dough to make it yellowish. And to the last add orange or red food color.
11. Roll the white dough into thin layer and cut it diagonally to make pieces.You can first draw lines lightly with the knife tip and then cut into diamonds to get perfect shapes.Or you can make cylindrical rolls too.
12. From the yellow and orange you can make desired shapes you like. Like apples oranges etc. 
13. you can even add nuts or sandwich them. 
14. Be creative this Diwali and aww you guests!!

Happy cooking!!

VEGGIE SHOOTERS AND CUCUMBER BITES!!

Festive season has arrived! Diwali, Thanksgining, Christmas.. Celebrations are in the air...The time when you host a party and entertain the guests. So here are some appetizers for you. Quick and easy to make. If you have the dip ready then this mini wonders are made in no time. 

VEGGIE SHOOTERS

Ingredients
Carrots - One carrot cut into strips
Celery - 2 Stalks cut into strips

For the dip you will need
Mayonnaise - 1/4 cup
Sour cream - 2-3 tbsp
Parsely and dill - 1/2 tsp
Italian seasoning - 1/4 tsp
Salt and pepper to taste

Method

1. In a small bowl combine the Sour cream, Mayonnaise, Parsley, dill, salt, Pepper and seasonings.
2. Mix well. 
3. Place about 1 tbsp of dip in each glass. Place the strips of vegetables on top. Serve cold !!! 

CUCUMBER BITES

Ingredients

Cucumber slices of 1 cucumber

Dip used in veggie shooters

Olives 

Method

1. Slice the Cucumbers into 1" slices.
2. You can scoop out the seeds from the centre if you want leaving a little to hold on the dip. 
3. Arrange the cucumber slices on the plate and  Put the dip on each of them.
4. Top it up with olives and insert the toothpick. Serve !!!

Happy Cooking & A very Happy Diwali!!

INDIAN CLASSICS # 3 DAAL BAATI CHURMA

If you ask anyone one about Rajasthani food, the first thing that you will hear is Daal baati churma.  The most popular item on the Rajasthani Menu. Simple yet beautiful combination of lentils. This particular combo consists of the Panchmel Dal (made of five lentils but here i used 4) and the Baati (a hard flaky bread usually baked over firewood or over kandas - ie cow dung cakes). Baatis can be baked in a gas tandoor or an electric oven as well (which is what I did). The steamed version of the Baati is known as the Bafla baati. And irrespective of their cooking technique they are always served dipped or i can say drenched in ghee (I have avoided that here) and accompanied by the Panchmel dal and choorma (deep fried or baked dough, crushed and mixed with sugar or jaggery and mixed nuts). This trio makes for a delicious, filling & satisfying meal.

For making Daal you will need :

Chana daal - 1/8 cup
Tuver daal - 1/4 cup
Urad daal - 1/3 cup
Green split moong daal - 1/3 cup
Oil/Ghee - 2-3 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp 
cloves - 2
Bay leaf - 1
Asofoetida - a pinch
Turmeric powder - 
Chopped onions - 1 medium
Tomatoes - 1 medium sized (chopped)
Ginger-Garlic-Green chili paste - 1 tbsp
Salt to taste
Garam masala - 2 tsp
Red chili powder - 2 tsp
Coriander cumin powder (Dhanajiru powder) - 2 tsp
Lemon juice - 1 tsp

Method

1. Wash the daals in running water 2 to 3 times.
2. Add about 3-4 cups of water. Pressure cook the daals till the daals are cooked perfectly. (it takes 3-4 whistles)
3. Heat Oil/ghee in a pan.(ghee adds the authentic flavor to the daal but u can cut down calories by adding oil)
4. Add mustard seeds and cumin seeds.Once they start spluttering add cloves, bay leaf and asofoetida and onions.
5. Cook till the onions are tender then add tomatoes.
6. Mix well. Add Cooked daal, turmeric powder and salt. Adjust the consistency by adding water. 
7. Let it cook on medium flame for 10 minutes.
8. At the end add gharam masala , Red chili powder , dhania jeera powder and lemon juice and cook for another 5 minutes.
9. Daal is ready!! 

For making Baati you will need :

Coarse wheat flour - 1 cup
Fine Sooji - 2 tbsp
Carrom seeds(Ajwain) - 1/4 tsp
Salt to taste
Fennel seeds - 1/2 tsp
Cumin seeds (Jeera) - 1/4 tsp
Baking powder - 1/4 - 1/2 tsp
Yogurt - 1 tbsp
Ghee - 2 tbsp
Water - As needed

(Note: If coarse wheat flour is not available, you can use regular whole wheat flour. then measurement of sooji will vary:
flour - 1 cup
Sooji - 1/4 cup)

For making Churma dough you will need

Coarse wheat flour - 1/2 cup
Ghee - 1/8 cup or 2 - 3 tbsp
Cardamom seeds powder/Elaichi powder - 1/4 tsp
Mixed nuts - 1/2 cup
Sugar - 1/4 cup
Ghee - 2 tbsp at the time of mixing 

Method

1. Take all the ingredients except water in a deep bowl. Mix exerything with hands to make a crumbly mixture. This step is important before kneading as it will make your baati crumbly yet soft from inside.
2. Then slowly add water to make a semi soft but more on firm side dough.
3. Cover and let it sit for 15-20 minutes.
4. Meanwhile you can make churma dough too.
5. In another bowl Mix flour and ghee to make a crumbly mixture. Add water and make a semi soft dough.
   
6. Once both the dough are ready, Preheat oven at 350 º F.
7. Grease the baking tray. 
8. Make golf ball sized rounds from the baati dough and arrange them on the plate.
9. From the churma dough, its ok if you dont make rounds. make any shape u like.  At the end we are going to crush it in the blender. 
10. Bake for 15 minutes. Check the baatis and turn upside down. you will see a nice golden brown color. Apply ghee and bake for another 15-20 minutes.
11. Baatis are ready. Let it cool on a wired rack.
    
12. Now in a blender mix all the nuts, Sugar, cardamom powder & ghee. Pulse them once or twice to form a crumble but not a fine powder.
13. transfer to a bowl. Now break the churma baatis and pulse them in a blender too.
14. Mix both the nuts mixture and baati mixture together. Add ghee if required and mix well with hands.
15. The churma is ready to serve too.
    
16. Assemble everything and serve with papad, onions and fried garlic on side.

[How to eat: In a bowl break baatis into small pieces. Add daal on top. Sprinkle onions and Enjoy!!]

Without oven

[If you dont have oven you can make baatis by frying them. After you make the dough balls Heat some water in a deep pot. Once it starts boiling drop the baatis in there. Cover and steam for few minutes till the balls starts floating.Donot stir otherwise it can break.

Remove in a tray  and let it cool. once its cool you can fry them ]

Happy cooking!!