Month: March 2018

Corn Palak

Corn Palak

Corn Palak is the best combination in curry. As we know spinach is highly nutritious and contains iron. It helps to give immunity and power. Corn is a Cereal Grain. Corn kernels contain calories, vitamins, fiber, and carbohydrates. This recipe is a variation of Palak Paneer […]

Kala Chana Curry

Kala Chana Curry

Kala Chana is also naming as black chana masala, black chickpea curry, etc. It is cuisine from India. It’s a different type of variety of chickpea or Bengal gram black in color. The seeds are small in size. It contains high sources of Protein. It […]

Churma

Churma

Churma

Churma is a Rajasthani delicacy.

It is a combination of grind wheat Baati and mixes with a ghee, sugar and dry fruits. Rajasthani Churma recipe with step by step photos.

It is the semi-sweet dish. And usually contains high calories. In Rajasthan, it served with Dal-Baati.  Another version of Choorma (called in Haryana) can make with jaggery and it serves with ghee.

It is a very easy recipe. Almost take 10 minutes to make. It is made with baked or fried Batis. You can make Laddus from this. For Laddus, you have to ground fine Bati and have to use more ghee. So that you can you can prepare laddu easily.

Print Recipe
Churma
Churma recipe - The semisweet dish with perfect ingredients. Non-oily and healthy recipe.
Churma
Course Dessert
Cuisine Rajasthani
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 5 minutes
Servings
Ingredients
Course Dessert
Cuisine Rajasthani
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 5 minutes
Servings
Ingredients
Churma
Instructions
  1. Take 2 Baatis and break into small pieces with the hand.
    Breaking Baati
  2. Grind the crushed Baati until a smooth powder.
    ground Baati
  3. Heat the ghee in a pan.
    heating ghee
  4. Add ground Baati and saute for 1-2 minutes.
  5. Then add dry fruits and again mix well.
    making churma
  6. Then switch off the flame. Once cool down add powdered sugar or jaggery.
  7. Now Churma is ready to serve, enjoy with Dal-Baati.
Recipe Notes

Add powdered sugar or jaggery after cools down completely otherwise it will stick. We don't have to make syrup.


Lauki Thalipeeth

Lauki Thalipeeth

Lauki Thalipeeth is a delicious Maharashtrian recipe. Step by step photo will help you to understand recipe easily. It is made with bottle gourd incorporate with flours and spices. Bottle gourd – It contains a high amount of water and a rich source of Vitamin C, K, […]

Palak Paratha/Spinach Paratha

Palak Paratha/Spinach Paratha

Palak Paratha is very healthy and delicious recipe. It is made with palak (spinach) puree and some spices combine with the wheat flour. Palak (spinach) contains a large amount of Iron and also has Calcium content. It is a good source of Vitamin B, Vitamin E, […]

Dal-Baati

Dal-Baati

 

Dal-Baati recipe
Dal-Baati

Dal-Baati is a Rajasthani, Indian food. Spicy Dal and freshly made hot Baatis with ghee is a perfect combination of Rajasthani meal. Rajasthan is famous for their regal caterer and their culture.

Dal is prepared with Moong dal (Split green gram), Chana dal (split Bengal gram), Urad dal (split black lentils), Tuvar dal (Arhar) and Baati is prepared with wheat flour. In this recipe, I will tell you the exact Rajasthani recipe how they prepared in Rajasthan.

In the restaurant, if you will order this dish they will give you Baati immersed in oil. But if you are making in the home with ghee instead of oil. This will give you perfect Rajasthani taste. Which you will never get in the restaurant.  A better way to make it in a home in Rajasthani way with ghee.

If you want to know more about Indian Cuisine then see Maharashtrian recipes.

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Dal-Baati
Dal-Baati recipe - Rajasthani recipe, Baati is immersed in ghee and dal spicy dal is also tempering in the ghee.
An image is showing Dal-Baati
Course Main Course
Cuisine Rajasthani
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 10 minutes
Servings
Ingredients
For Baatis
For Dal
Course Main Course
Cuisine Rajasthani
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 10 minutes
Servings
Ingredients
For Baatis
For Dal
An image is showing Dal-Baati
Instructions
Making Baatis
  1. In a mixing bowl, add wheat flour, ghee, crushed cumin seeds, crushed carom seeds and salt.
  2. Combine all ingredients well. If you will clench your fist, that will form a dough like consistency.
    Baati dough
  3. Then add water little by little and knead a stiff dough.
    Baati Dough
  4. Divide the dough into 6-8 equal portions.
    Baati Dough
  5. Take 1 portion of dough and make a + sign by using your thumb.
    Image is showing making Baatis
  6. Again make a round. And again make a + sign using thumb and again make a round.
    Image is showing making Baatis
  7. Repeat procedure to make other Baatis.
    The image is showing making Baatis
  8. Preheat the Baati oven, or keep sand or salt in a big container and keep the wired rack on above the sand or salt.
  9. Place the Baatis on the wire rack.
  10. Cover the lid and allow to cook Baatis for 20 minutes on medium-high flame.
  11. Then turn the Baatis and brush some ghee over it. Allow cooking for again 10 minutes more. Or cook until becoming golden brown.
    The image is showing applying ghee
  12. Remove Baatis from oven and immersed in ghee.
Making Dal
  1. In a bowl, take a green gram and Bengal gram.
    Image is showing Dal making
  2. Wash the dals and allow to soak for 1 hour.
  3. Add 2-3 cups water, 2-3 drops of oil, 1/2 teaspoon turmeric powder and allow to pressure cook for 2-3 whistles.
    The image is showing dal pressure cook
  4. After cooling down, whisk the dal and keep it aside. Do not drain the water. If required add more water.
    The image is showing Dal making
  5. Now heat the ghee in a pan for tempering.
    The image is showing tempering the dal
  6. Add mustard seeds, allow to crackle.
  7. Then add cumin seeds, curry leaves, asafetida, chopped garlic and chopped green chilies. And stir.
    The image is showing dal tempering
  8. Now add chopped onion cook until becoming translucent and then add chopped tomatoes.
    The image is showing Dal tempering
  9. Now add red chili powder, salt and mix well.
  10. Pour the tempering into the mix dal and mix well.
    The image is showing dal making
  11. Now add chopped coriander and mix it up.
  12. Dal-Baati is ready to serve. Enjoy spicy dal with Baatis deep in a ghee.
Recipe Notes
  1. You can add more lentils like Urad dal (split black lentils), Tuvar dal (Arhar) that is called dal Panchratan.
  2. If you can easily customize seasoning according to your taste.

Kothimbir Vadi (Coriander Fritters)

Kothimbir Vadi (Coriander Fritters)

Kothimbir Vadi (Coriander Fritters) is a typical Maharashtrian cuisine. It is a crispy fritters snack which is made with coriander leaves, gram flour spiced up with red chili and salt. In Maharashtra, Kothimbir Vadi serves as a side dish in a regular meal. Traditionally, Maharashtrian cuisine […]

Semolina (Rava) Upma

Semolina (Rava) Upma

Upma is made using wheat semolina i.e. Rava. It is prepared in Maharashtra, South India, etc. In South, India Upma is very common and it is made up of fine sooji or semolina, urad dal (black gram) and it’s soft and sticky. But in Maharashtra, […]

Kande Pohe

Kande Pohe

  

Kande Pohe is a most famous Maharashtrian breakfast dish. It is very easy to make and take only 15-20 minute. There is a different name for this dish like Pohe, Aloo Paha, Tarri Poha. I really like this dish very much and I usually eat for breakfast or brunch. Pohe is made with flattened or beaten rice i.e. poha. Kande Pohe is most often street food also.

It is prepared in other states of India like Madhya Pradesh, Gujrat, Karnataka, etc. This is a quick meal which makes in minutes and widely preferred in morning breakfast.

There are so many stories hidden in Kande Pohe, Seems in Marathi or Maharashtrian culture its make often while the groom is coming to see bride for the first time for the marriage proposal. One of the most famous movies is in Marathi that named “Kande Pohe”. Thereafter, gravy/tarri pohe is one of the famous dishes specially originate from Nagpur, Maharashtra. Thin curry is called “Tarri” in Maharashtra.

If you want to search more recipe related to Maharashtrian Cuisine then see other recipes like Rava Upma, Kothimbir Vadi.

 

 

 

 

 

 

 

Print Recipe
Kande Pohe
Kande Pohe recipe - the Maharashtrian famous recipe made from beaten rice tossed with chili, onion, and spice up with fennel seeds.
Course Breakfast
Cuisine Maharashtrian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Breakfast
Cuisine Maharashtrian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Rinse beaten rice in water 1 or 2 times. Drain beaten rice, soak and keep it aside.
  2. Meanwhile chop the onions, chilies, and potatoes.
  3. Heat oil in the saucepan and add mustard seeds. Let it crackle and then add cumin seeds and asafetida.
  4. Now add chopped potatoes, saute until become golden and crisp.
  5. Then add curry leaves, chilies and stir for 2 seconds and then add chopped onions and green peas.
  6. Cook till onion becomes translucent. Now add turmeric powder, fennel seeds, sugar, and salt. Mix well and cook for 1 minute.
  7. Now its time to add soaked beaten rice. Add and mix well.
  8. Cover it and cook for 5 minutes. Stir in between.
  9. Kande Pohe is ready to serve. Garnish with roasted peanut and chopped coriander.
  10. Enjoy hot Kande Pohe with a lemon slice.
Recipe Notes
  1. You can garnish with the Shev and desiccated coconut.
  2. Serve hot for better taste.
  3. Instead of roasting peanut you can add before potatoes to fry in the same saucepan.
Sweet Lassi

Sweet Lassi

Sweet Lassi is most popular beverages, especially from North India. Traditionally, it is made up of a blend of curd and spices. Panjabi Lassi is very famous all over in India. There are different types of lassi available in India like Mango Lassi, Salted Lassi […]