Daal Baati Choorma!

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Hello, Everyone
Today I have tried Rajasthani thali. If you are a spice lover then you are going to like this for sure. This thali is a fusion of sweet, spicy and tangy taste. As you can see in this thali, there is Daal, Baati, Choorma, Gatte ki sabzi, Besan Mirchi, and lemon.
So let’s proceed to the recipe.

  • Baati

Baati is a ball of wheat and gram flour which is cooked in ghee. So, have a look at its recipe.

INGREDIENTS

Wheat flour: 2 cups
Gram flour: 4 tablespoons
Carom seeds (ajwain): 1 teaspoon
Salt: According to taste
vegetable oil: 5 Tablespoons
Lukewarm water: To knead the dough
Clarified butter (ghee): For cooking baati

RECIPE

  1. First, take wheat flour, gram flour, carom seeds, oil, and salt according to ingredients in a big bowl. Now mix them and knead well, make dough with the help of lukewarm water.
  2. Grease the dough with 1 teaspoon oil, cover it with a wet cotton cloth and let it rest for 10 minutes. After this, make small size balls.
  3. Now, put a pan on medium flame, pour the pan with sufficient amount of ghee to shallow fry balls and heat the ghee. When ghee is hot, place the balls in the pan and cover it half so that the steam can come out.
  4. After some time, turn it to the other side, and cook till balls become golden brown. Now place all the balls on a plate.
  5. Your baati is ready.

 


  • CHOORMA

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INGREDIENTS

Wheat flour: 3 cups
Ghee: 1 cup
Sugar: 1 cup
Cardamom: 5
Lukewarm water: To knead the dough
Vegetable oil: 5 tablespoon
Dry fruits: sliced
Dry coconut powder: For garnishing

RECIPE

  1. We will knead the dough first. Take wheat flour in a bowl and mix oil. To knead the dough properly, add sufficient amount of oil in the flour so the resultant flour mix should bind like a ball in your fist. Now knead the dough with the help of lukewarm water and rest for 15 minutes.
  2. Now, make a big ball and make a fat chapati, on the other hand, put a not stick pan on medium flame. When the pan gets hot enough, put the chapati on the pan and cook it from both the sides with ghee and use a spoon to create a pattern as shown in the picture below. When chapati is cooked, let it cool down.
  3. Now break chapati in small pieces and grind with the help of grinder. In parallel, blend sugar and cardamom in a jar. Put a pan on medium flame and pour half cup ghee. When ghee gets hot enough, add the chapati mixture into it and mix it well.

    IMG_20180625_094137
  4. Now mix sugar and cardamom powder and stir well.
  5. Garnish with dry fruits and dry coconut powder.
  6. Choorma is ready.

 


  • DAAL

INGREDIENTS

Moong daal: 3/4 cup (you can take tuvar daal also)
Turmeric powder: 1/2 teaspoon
Salt: according to taste
Cumin seeds: 1/4 teaspoon
Ghee: 4 teaspoon
Onion: 1 (finely chopped)
Tomato: 1 (Finely chopped)
Green chilis: 2 (chopped)
Ginger garlic paste: 1 teaspoon
Ginger: 5 cloves (finely chopped)
Curry leaves: 5-6
Red Chilli powder: 1/2 teaspoon
Garam masala powder: 1/2 teaspoon
Asafoetida: 1/4 teaspoon
Chopped coriander leaves: for garnish
Water: 3 cups

RECIPE

  1. Wash the daal and rinse it well. Now put a pressure cooker on medium flame and pour Ghee and wait till it hot. Add cumin seeds and asafoetida and let them splutter.
  2. Now add curry leaves, ginger garlic paste, chopped green chillis, and chopped ginger and saute well. When the mixture turns golden, add chopped onion and saute till onion turns pink. Now add chopped tomato and fry it well till you see the ghee coming out from the sides.
  3. Add garam masala powder, red chili powder, turmeric powder, and salt and fry well till you start getting an aromatic smell.
  4. Add daal and water in it and cover the lid. Cook till 7-8 whistles.
  5. At last, after steam is released, open the lid and garnish the daal with chopped coriander leaves and cover the lid again.
  6. Daal is ready.

  • GATTE KI SABJI

INGREDIENTS

FOR DUMPLINGS
Gram flour: 1 cup
Vegetable oil
Ginger garlic paste: 1 teaspoon
Lukewarm water: For kneading the dough
Salt: according to taste

FOR GRAVY
Onion: 2 (finely chopped)
Tomato: 2 (finely chopped)
Green chilies: 4 (finely chopped)
Salt: according to taste
Garam masala powder: 1 teaspoon
Red chili powder: 1 teaspoon
Coriander powder: 2 teaspoons
Turmeric powder: 1/2 teaspoon
Cumin seeds: 1/4 teaspoon
Asafoetida: 1/4 teaspoon
Fresh cream: 2 full tablespoons
lukewarm water

RECIPE

FOR DUMPLINGS 

  1. First, we knead the dough. Take a large bowl and mix gram flour, salt, ginger garlic paste, and oil. To knead the dough properly, add sufficient amount of oil in the flour so the resultant flour mix should bind like a ball in your fist.
  2. Knead the dough with the help of lukewarm water and rest it for 10 minutes. Parallelly, put a large bowl on high flame and pour it with water. Mix 4-5 drops of oil in it and boil.
  3. Now grease your palms with oil and make very small sized balls and boil until they come on the surface of the water and turn off the flame. Drain water and let the balls cool for 10 minutes at least.
  4. Gatta balls are ready.

FOR GRAVY

  1. Put a pan on medium flame and heat two tablespoon oil in a pan. Add gatta balls and shallow fry for 3-4 minutes. Now move them to a different plate. Again, heat 3 tablespoons oil in the pan and add cumin seeds and asafoetida and let them splutter.
  2. Now add chopped green chilies and ginger garlic paste and fry them well. Add chopped onion and saute them till they turn pink. Now add chopped tomato and fry well and add all the spices like garam masala powder, red chili powder, turmeric powder, and coriander powder and fry it well till you see the oil coming out from the sides.
  3. Add shallow fried gatta balls and cover the pan for 5 minutes on very low flame so the gravy and gatta balls can mix well. Now add lukewarm water and salt and stir to make a semi-thick gravy because gatta sabzi gravy is not so watery.
  4. Cover the pan for 10 minutes on a very low flame and after 10 minutes turn off the flame. Garnish your dish with chopped coriander leaves.
  5. Your gatte ki sabji is ready.

  • BESAN MIRCHI

INGREDIENTS

Gram flour: 50 grams
Green chilies: 10 (chopped)
Dry mango powder: 1 full teaspoon
Salt: according to taste
Turmeric powder: 1/4 teaspoon
Nigella seeds (kalonji seeds): 1/4 teaspoon
vegetable oil: 2 tablespoons

RECIPE

  1. Put a pan on medium flame and heat the oil in a pan. Add nigella seeds and let them splutter.
  2. Now add green chilies and fry them well, after this, add turmeric powder and salt and saute well. Now add gram flour and roast it till flour and chili mixture turns golden brown.
  3. Add dry mango powder and saute for 2-3 minutes. At last turn off the flame.
  4. your Besan Mirchi is ready.

 

THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 

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Hello There!

I am Abhilasha, a housewife, health enthusiast, a cook and everything in between!
Welcome to my blog where I’ll be posting easy and homemade recipes.

Stay tuned and don’t forget to follow my blog! :)

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