Ingredient: water

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 […]

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, […]

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.

Print Recipe
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, […]

Mawa Gulab Jamun

Mawa Gulab Jamun

Mawa Gulab Jamun
Mawa Gulab Jamun

Mawa Gulab Jamun is an Indian sweet which is made from milk solids such as Mawa or milk powder. Mava is made from full-fat milk.

For Mava full-fat milk have to cook on low flame until become thick. And from this Mawa we can make different dishes.

Gulab Jamun is prepared for the festive season like an Indian wedding, Diwali, get-together, Parties, etc. This is a popular sweet dish in India, Pakistan, Nepal, Myanmar, Bangladesh, etc. It is also called Indian Doughnuts. It is made up of different varieties.

Step by step photographs will help you to understand recipe easily.

Print Recipe
Mawa Gulab Jamun
Mawa Gulab Jamun recipe - Indian sweet, the combination of mawa and flours with cardamom flavor.
Mawa Gulab Jamun
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
Ingredients
For Sugar Syrup
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
Ingredients
For Sugar Syrup
Mawa Gulab Jamun
Instructions
Making Sugar Syrup
  1. Add sugar and water in a pot.
  2. Heat the sugar and water mixture in low flame, stirring occasionally.
  3. If sugar completely dissolves in water then add cardamom powder, saffron and switch off the flame.
  4. Make sure sugar syrup should not boil more and does not form the string.
Making Gulab Jamun
  1. In a mixing bowl add grated mawa , all-purpose flour, and semolina.
  2. Combine all flour, semolina, and mawa together.
  3. Now add milk little by little as per requirement and make a soft dough.
  4. Don't knead so much. Just combine and make a dough.
  5. Make 14-15 small equal balls. Make sure it should not have cracked and it should be soft.
Frying Mawa Gulab Jamun
  1. Heat oil or ghee in a Kadhai in medium flame.
  2. Oil should be hot enough. Check and add small ball in a oil if it coming up gently then it ready to fry.
  3. Then add 4-5 jamuns and fry them all the sides by stirring oil and turning them at low flame.
  4. Fry them till becoming golden brown.
  5. Drain and remove from kadhai in a plate or in a paper napkin.
  6. Fry all gulab jamuns and keep it aside.
  7. If it becomes warm or after 4-5 minutes add in sugar syrup. Sugar syrup should be warm enough so that jamuns can absorb the syrup and become juicy. Mix them gently in a syrup.
  8. Allow soaking for 1 hour.
  9. Mawa Gulab Jamun is ready to serve. Enjoy soft, juicy Mawa Gulab Jamun with sugar syrup.
Recipe Notes

To enhance flavor garnish it with some dried fruits such as almonds, pistachios.


Mawa Gujiya

Mawa Gujiya

Mawa Gujiya is an Indian Sweet. It is made from wheat flour, all purpose flour or semolina and stuffed with Mawa. This is an Indian sweet dumpling. A piece of dough filled with Mawa and that is deep fried in oil or baked. Mawa Gujiya specially […]

Eggplant Masala Curry/Brinjal Masala/Baigan Masala

Eggplant Masala Curry/Brinjal Masala/Baigan Masala

Baigan masala curry is more popular Indian main course recipe. Most of the time in festival, wedding, Puja or some guest are coming in the home then we generally prefer to cook Baigan masala curry. This recipe I have written because it’s so easy to […]

Cauliflower Paratha (Gobhi Paratha)

Cauliflower Paratha (Gobhi Paratha)

Cauliflower Paratha is made from flavored cauliflower and vegetables stuffed with wheat dough. Cauliflower paratha is the popular North Indian dish which makes for breakfast.

Print Recipe
Gobhi Paratha
Gobhi paratha recipe - best recipe with few ingredients. paratha, and curd mouth-watering recipe.
Course Breakfast
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
Ingredients
For Stuffing
For Dough
Course Breakfast
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
Ingredients
For Stuffing
For Dough
Instructions
Cauliflower Stuffing
  1. Heat oil in a pan; add ginger garlic paste and sauté.
  2. Now add chopped green chili and stir.
  3. Then add turmeric powder, red chili powder, garam masala, coriander powder and sauté.
  4. Now quickly add grated cauliflower mix it well.
  5. Further, add chat masala and salt as per taste sauté till 5-6 minutes.
  6. Now add chopped coriander and keep it aside. Stuffing is ready.
Paratha Dough
  1. In mixing bowl take 2 cups of wheat flour.
  2. Add ½ teaspoon salt, 1 teaspoon oil and mix well.
  3. Then add water little by little and knead well.
  4. Make a soft dough. Cover it and keep aside for 30 minutes.
Rolling Parathas
  1. Take a small portion of dough, dust some wheat flour on rolling board.
  2. And roll it around 4-5 inch diameter with the help of rolling pin.
  3. Now take cauliflower stuffing and place it in center of chapatti.
  4. Take edges and start plating and bring in the center.
  5. Now press the center and dust some flour and roll it like chapatti size.
Roasting Parathas
  1. Heat the griddle over the medium-high flame.
  2. Place the rolled cauliflower paratha over it.
  3. Flip the paratha to other side.
  4. Now apply some butter or ghee.
  5. Again flip the paratha and apply some ghee or butter to another side.
  6. Press in between so that paratha can cook all the sides.
  7. Repeat the same process for all parathas.
  8. Now Cauliflower Paratha is ready to serve. Enjoy hot with Curd, Pickle or Sauce.
Recipe Notes

When you are making stuffing saute all spices on the low flame so that the spices should not burn.

Masala Tea

Masala Tea

Masala Tea is a hot flavored beverage made by boiling black tea with a combination of aromatic Indian spices and herbs. Print Recipe Masala Tea Masala tea recipe -ginger, cinnamon flavored. Course Beverages Cuisine Indian Prep Time 2 minutes Cook Time 10 minutes Servings cups […]