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!!

QUINOA STUFFED ZUCCHINI AND YELLOW SQUASH BOATS - With Persimmon and Pomegranate Relish!!

Quinoa has come a long way in the last few years. From health stores to the mainstream, its high protein content and delicate texture have made it a popular substitute for pasta and rice. 
It is one of my favorite health foods! 

You might think this is a grain. But actually they are seeds like sago(sabudana) thats fluffs and get transparent when cooked.  I usually cook quinoa pulav with veggies and spices. It is light and healthy. But sometimes it gets boring and monotonous. So trying something new took me to realsimple.com. I liked the concept and with little variation i made my new favorite quinoa recipe. I am sure you willl love it too.

Ingredients
Zucchini and yellow squash - 1 each (that will make 4 boats.)
Olive oil - 2 tbsp
Mozzarella cheese - 1/4 cup

For stuffing
Quinoa- 1 cup
Tomatoes- 1 medium sized chopped
Bell peppers - 1/2 chopped 
Onions - 1/2 chopped
Ginger-Garlic paste - 1 tsp
Salt  to taste
Cilantro - 2 tbsp chopped
Italian seasoning(Dried Basil,Oregano,Thyme,Chives & Sage Mix) I used ready made available in stores.
Red pepper flakes - A pinch or as per taste.
Crushed pepper -  1/4 tsp
Feta cheese - 1 tbsp (optional)
Method

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 and cover.
3. Cook for 15 minutes.  Remove lid , fluff with a fork and cool.
4. Heat oil in a wide pan. Add Ginger garlic paste and onions. Cook till the onions are transparent . Add tomatoes & bell-peppers and give a nice stir & cook for 2 to 3 minutes.
5. Add cooked quinoa to the veggies along with salt , pepper, red pepper flakes( you can avoid if you dont want it to be spicy)& Seasoning mix and feta cheese.
6. Mix everything well. Stuffing is ready.
7. Preheat oven to 400 degree F.(200 degree C)
8. Line the baking tray with Parchment paper or aluminium foil. 
9. Slice the Zucchini and squash in half lengthwise. Carve out the seeds using spoon to make boats.
10. Spray them with olive oil , salt and pepper.
11. Fill the boats with the stuffing and place on baking tray. Sprinkle cilantro in top.
    
12. Cover them with Aluminium foil and bake in the oven for about 15 minutes.
13. After 15 minutes Sprinkle the mozzarella cheese and bake until the cheese melts. For about 10 minutes. (Do not cover them with foil at this step) Make sure not to burn the cheese.
14. The Zucchini boats are ready to serve . Serve with any sauce of your choice and the salad on side. I made Persimmon pomegranate relish. 

Persimmon-Pomegranate Relish

Ingredients

Persimmon - 1 chopped

Pomegranate seeds - 1/4 cup

Red bell peppers chopped - 3 tbsp

Chopped almonds - 2 tbsp

Salt to taste

Mint leaves - 4-5 leaves chopped

Lemon juice - 1 tbsp

Red chilly flakes - 1/4 tsp

Method

1. Mix all the above ingredients in a bowl. Add seasonings and lemon juice. Serve..

Happy cooking!! Enjoy!!

INSTANT GULAB JAMUNS

Gulab jamun! A popular Indian dessert..The term Gulab jamuns is adapted from a persian word - GULAB means Rose & JAMUNS (Java plums) fruits grown in India mostly similar in shape.

Unlike its name, there is no Rose in it, but sometimes people add Rosewater to the syrup. I personally don't like rose water in it so i have skipped that part.

Gulab jamuns are originally made from Khoya/mava . But today i am going to make it from Ready mix available in stores.

Ingredients

Gits Gulab jamun mix - 1 cup (100 gms)
Water or Milk - 1/4 cup
Oil or Ghee for frying.
Sugar - 300 gms
Water - 400 gms
Cardamom/Elaichi powder - a pinch
Saffron strands - few

Method

1. Take sugar in a deep pan. Add water to it and bring it to boil. 
2. Once it starts boiling let it boil for 5 minutes more on a medium flame.
3. Turn of the heat and add saffron strands and cardamom powder. 
4. Sugar syrup is ready.
   
5. Now open the mix and transfer it to a mixing bowl. 
6. Add milk/water to the mix. Knead gently into a soft and smooth dough. 
7. Milk adds richness to the gulab jamuns but it is completely optional.
8. Apply ghee or oil on both palms and shape round and smooth jamuns. 
9. Make sure to avoid cracks on the dough. But its okay if you have one or 2.(Not many)
   
    
10. Deep fry these jamuns in oil on medium to low heat until golden brown. The Oil should not be too hot otherwise the jamuns will burn and turn black. Also they will not be cooked from inside.
11. Drain oil and soak this jamuns in sugar syrup. The syrup should also not be cold while adding jamuns.
12. Allow these jamuns to rest in the syrup for 2 hours or till the syrup is soaked completely. 
13. Gulab Jamuns are ready to serve ! Eat hot or chill.. Either way its yummy!!

Happy Cooking!! Enjoy!!