Nov 24, 2010

Chakli


















Ingredients
  • 2 cups Bhakari flour or Jawar flour 
  • 1 cup Besan or gram flour
  • 1 tbsp Carom seeds or ajwain
  • 1 tbsp White sesame seeds
  • 1 tsp Red chili powder
  • 1/4 tsp asafoetida
  • 1/4 cup Melted butter
  • 2 cups - warm water
  • Salt to taste
  • Oil to fry

Method
  • Sieve the jawar and gram flour together to a mixing bowl. Add carom seeds ,white sesame seeds, red chili powder, asafoetida,salt and mix together.
  • Pour the melted butter and mix.
  • Add water little at a time and make like a chapati dough. Dough should not be too stiff nor too loose.
  • Take little dough and fill into the chakli mold. With the chakli presser, press and shape the chakli to a plate with paper napkin.
  • Make a bunch and keep ready to fry in oil. Heat oil in a pan or in kadai .
  • Carefully slide shaped chakli dough into the hot oil.
  • Fry both sides on a medium high heat, till crisp and golden.
  • Take off the oil and drain on a paper towel.
  • When they cool store them in a air tight container.

Palak Sev

















Ingredients
  • 1 cup chickpea flour or besan
  • 2 tbsp hot oil
  • 1 bunch spinach or palak
  • 1/2 tsp red chilly powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp asafoetida
  • Salt to taste
  • Oil for deep-frying

 Method
  • Combine the Besan, oil, asafoetida and turmeric powder, red chilly powder, salt and approximately 2-3 tablespoons of water.
  • Wash spinach leaves thoroughly. Boil them.
  • Add a pinch of salt and blend the cooked palak leaves to a fine paste.
  • Add this paste to the besan mix and knead the dough, it should be stiff dough.
  • Heat oil in a kadai.
  • Fill the dough into a sev "press" and press out thin strands into hot oil.
  •  Deep fry on a slow flame till crisp.
  • Cool and store in an air-tight container.



Nov 22, 2010

Dal Bati

Ingredients:

To make Bati
2 cups slightly coarse wheat flour
1-2 tbsp ghee
1 tsp ajwain seeds(oregano)
1 tsp jeera (cumin seeds)
1/2 tsp sugar
salt to taste
1 cup water

To make Dal
1 cup toor dal
1 tbsp coriander leaves finely chopped
1 medium sized tomato finely chopped
8-10 curry leaves
3-4 green chillies splited in between
1/2" piece ginger crushed
1 tsp red chilli powder
1 tsp turmeric powder
1/2 tsp dhania powder
1/2 tsp mustard and cumin seeds
2 pinches asafoetida
salt to taste
2 tbsp ghee
3-4 cups water

Method

Dal
  • Wash and pressure cook dal in 2 cups of water.
  • Cool,beat dal with whipper adding some more water and keep aside.
  • Heat ghee in a saucepan and add the seeds.
  • Also add crushed ginger,curry leaves,green chillies,chopped tomato,asafeotida and stir for a minute.
  • Now add red chilli powder,turmeric powder,dhania powder and some water.
  • Allow to cook for 2-3 minutes,add salt.
  • Add beaten dal.
  • check taste for salt and spices.
  • Garnish with chopped coriander
Bati
  • Place all ingredients in a large bowl or a food processor and make a firm dough.
  •  Divide it into 16 portions and make balls.
  •  Bake in a pre-heated oven at 350 F or 180 C for 20 minutes.
  •  Turn over and cook for further 10 minutes.
  •  Turn oven off and leave baties in for a further 10 minutes. Oven times vary so make sure baties do not burn and are cooked thoroughly. They should be lightly browned.
  •  Dip each bati in melted ghee and take out immediately. Keep aside in a warm dish or casserole dish 
  •  Serve hot with Dal. They are eaten dipped in dal