RAJASTHANI DAAL

Firstly in a pressure cooker take ½ cup moong dal, ¼ cup masoor dal and ¼ cup chana dal.

Pressure cook for 4 whistles adding 1 tsp ghee and 3 cup water.

Now in a large kadai heat 2 tsp ghee and splutter 1 tsp mustard, 1 tsp cumin and pinch hing.

Add 1 onion followed by 1 tsp ginger garlic paste and 1 green chilli. saute well.

Further add 1 tomato and saute well.

Additionally add ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp garam masala and 1 tsp salt. saute on low flame

Furthermore add in cooked dal, 1 cup water and mix.

Simmer and boil for 5 minutes or till dal absorbs masala.

Now add coriander leaves and mix well.

METHOD FOR BAATI:

Mix all the ingredients in a mixing bowl. Add water in batches and knead a tight dough.

Make equal 8 portions out of the dough. Make equal flat roundels.

There should not be any cracks.
Boil 4-5 cups of water. Add 1 tsp of oil to it. Add ready Baatis in the boiling water. Boil the Battis on the medium flame until they puff up and you can see small bubble on the Battis. This process might take 20-25 mins.

Remove Baatis on a strainer. Discard the water.

Allow them to cool

Bake them into oven for 20-25 mins.

Break them and dio them in clarified butter immediately

While serving the Battis should be soaked in ghee.

Method of gatte ke sabji

To Make Gatta : In a bowl mix together besan, jeera, fennel seeds, salt, chilli powder, hing, coarsely crushed cloves and black peppercorns, baking soda and oil. Then add the curd and mix well.

Next with the help of little water knead a stiff dough just like for rotis. Make sure to add water little by little so that the dough should not get extra soft.

Now divide the dough into 6 – 7 parts. Roll each part into cylindrical tubes of 1/2 inch in diameter and 4 – 5 inches long.

Boil 4 cups of water and place these rolls in it. Let it cook for 15 mins or till the rolls get cooked from inside.Cut a piece to check if they are cooked properly and evenly. Otherwise cook some more.

Then turn off the flame and take out the rolls from the water and keep the water aside for the curry.

Cut the rolls into 1 inch pieces

For the gravy

Make a fine paste of ginger, green chillies, onion and garlic. Whisk the curd smooth with a beater.

In a kadai heat the pan and put jeera. When it begins to crackle add the onion paste prepared before.

Fry the onion paste till light brown in color. Then add the chilli powder, turmeric powder, coriander powder and garam masala. Fry for another 2 mins.

Now lower the flame and slowly add the whisked curd. Stir well and continue cooking till oil separates. Stir once in a while so that the mixture does not get burnt.

Now add the gatta water separated earlier. Bring it to a boil and then add the cut gatte pieces. Let the curry simmer for 5 – 10 more minutes on low flame. Then add the fenugreek leaves.

Transfer the curry to a serving dish and garnish with chopped coriander.

Serve hot with batti or roti as you prefer.

For Wadi Methi

Deep fry badi in 2 tbsp oil.
Now add chopped methi leaves.

Add a little water.
Cook till badi is completely soft.

Now in another kadai take 2 tbsp oil. Heat it. Now add jeera.

After spluttering, add onions.
Fry till onion is brown.

Now mix it with cooked methi badi.

In another kadai take 1 tbsp oil and heat it.

Now add chopped garlic and haldi and fry it till brown.

Add this to the methi badi mixture. Now cook it for a few minutes.

Serve it hot with chapatti, parantha, or dal chawal.
Enjoy the recipe.

For CHURMA LADDOO

Take out the flour and farina in a utensil. Mix thoroughly 125 gm ghee in this. With the help of 100 gm milk, knead a hard dough. Now keep the dough aside for about 1 hour.
choorma ke laddoo

Put the ghee in a frying pan and heat it (save about 100 gm ghee for later use). Now take out a small lump from the dough and make a small ball like shape and flatten it by your palms. Now submerge it in the ghee for frying. In the same way put 3 to 4 flatted lumps in the frying pan and fry on a low flame. When they start turning brown, take them out and put them in a plate. This way fry all the dough and keep aside for cooling.

Break the fried flatted dough into pieces and grind them in a grinder. Filter this powder and grind the bigger lumps again.

Now put the residual ghee and the 100 gm ghee, kept aside earlier, in the frying pan. Fry the grinded dough on a low flame. When it turns light brown and the fragrance of ghee starts coming, then remove the frying pan from the burner. Now roast the mawa (khoya) and mix the roasted mawa (khoya) in the brownish fried dough.

In this mix properly: bhura, cashew, almonds, dried resins and cardamom. The mixture for the ladoo is ready now.

Now take out a handful of the mixture and make a round shape with both the hands. Start keeping these ladoos in a plate. Now you can eat these hot fresh ladoos along with your family.