Sunday, 30 September 2012
Dal Bati
Dal Bati
Ingredients For Bati
1. Wheat Flour - 2 cups
2. Sooji (Semolina)
3. Ghee/Clarified butter - 4/5 Table spoon
4. Salt
5. Water
Preperation for Bati
Proportion of Wheat flour to sooji is 3:1. Mix the wheat flour, sooji, salt and ghee to make the dough, the dough should be consistent, without lumps as in the case of chapati dough or paratha dough. Make round balls out of this dough, about size of your palm. This is called bati.
Insert the batis in water and boil for a few minutes, the top layer of the bati will become a bit white. Stop boiling at this time.
Pre-heat the oven at 450F. Put the batis inside the oven for 10 minutes. Turn them upside down and let them bake for another 10 minutes. The batis are done when they become brownish. The batis will have a hard outer shell. Break the outer shell a bit my pressing them in between your palms. The batis will be hot so you might need a piece of cloth to protect your hands.
Take a soup bowl and fill about half the bowl with ghee. So much for you watching your calories or your cholesterol. :) Immerse couple of batis in the the ghee and let them soak for at least 5 minutes.
Ingredients For Dal
1. Toor Dal / Lentil - 2 cups.
2. Tomato - 2
3. Onion - 1
4. Jaggery - 4 tablespoons
5. Olive Oil (Boy, we are getting healthy here!)
6. Mustard
7. Cumin Seeds - Jeera
8. Garlic Flakes.
9. Ginger.
10. Curry Leaves.
11. Green Chilli.
12. Red Chilli
13. Lemon - 1
14. Turmeric - 1/2 table spoon
15. Red Chilli powder - 2/3/4 table spoons - according to taste
16. Salt
17. Coriander Leaves.
Preperation For Dal
Pressure cook the toor dal in water for 10 minutes. Beat the pressure cooked Toor Dal to form a consistent paste (I do not like blobs of dal) and leave aside. Finely chop the onions and tomatoes.
Splutter the mustard and cumin seeds in oil, add all the spices (8 - 12 above) to the oil. Then fry the onions in healthy olive oil till golden brown, add the jaggery and tomatoes at this time. Add the red chilli powder and turmeric powder to this mixture. Add the toor dal and 1 -1 1/2 cups of water to the mixture. Add salt and let the dal boil for 5-10 minutes. Squeeze the lemon after the dal has boiled. Garnish with coriander leaves.
Side Dishes
Chopped onions, with red chilli powder, salt and lemon.
Shredded Mango, with red chilli powder.
Heated oil with mustard, cumin seeds and lots of red chilli powder. This can be added on top of the dal to make it spicier.
Green Chutney
Tamarind - Date chutney
Any combination of the above side dishes can be used. Whatever you like.
Serving
Crush the ghee dripping bati to form small pieces. The bati will be soft on the inside. Only the outer shell is a bit hard.
Add more ghee to the bati, If you do not do this, just because you are are calorie conscious, your stomach is going to have some difficulty digesting. You have been warned!
Serve the side dishes.
Serve the Dal in a bowl.
Take some portion of the bati, add some dal on top of it. Mix the side dishes and enjoy!
The taste you are going for here is a combination of ghee, sweet and lemony. This dish is extremely filling and sleep inducing. Usually a guy can have 2 batis and a girl can have 1 to 1.5.
Drink lots of water! especially after your meal. The wheat needs it.
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Saturday, 29 September 2012
LOBIA RECIPE (Black Eye Beans Curry)
LOBIA RECIPE (Black Eye Beans Curry)
Ingredients:
2 cups Labia (Black
Eye Beans)
1 1/2 tsp
Salt To Taste
1 1/2 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp ground turmeric
2 tbsp oil
1 small onion, chopped
2 large cloves garlic, chopped
1 (3/4-inch piece) ginger root, peeled and chopped
1/2 tsp Scant cumin seeds
1 medium tomato, chopped
1 1/2 tsp
Salt To Taste
1 1/2 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp ground turmeric
2 tbsp oil
1 small onion, chopped
2 large cloves garlic, chopped
1 (3/4-inch piece) ginger root, peeled and chopped
1/2 tsp Scant cumin seeds
1 medium tomato, chopped
Preparation:
·
In pot soak beans
overnight in water to cover generously. Next day, drain beans, cover with fresh
water and bring to boil.
·
Add salt,
coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to
45 minutes.
·
Heat oil in deep
saucepan. Add onion, garlic, ginger and cumin.
·
Fry 10 minutes and
add tomato. Cook another 5 minutes and add labia (black eyed beans) and cooking
liquid. Continue to simmer, uncovered, until labia are soft but not completely
dissolved.
·
Mixture should be
soupy.
Pan Fried Chicken
Ingredients
:
1 chicken breast and thigh, skin on
6 tbsp flour
1 tsp paprika
60 ml vegetable oil
salt and pepper
Preparation
:
Step 1 :
Mix the
flour, paprika, salt and pepper together in a bowl.
Coat the
chicken pieces well in the flour mixture, on both sides. Pat off the excess and
set aside.
Step 2
Add oil
to a frying pan on medium high heat. Once the oil is hot, place first the
chicken thigh,
then the
breast skin-side down into the pan. Let the breast slowly cook for about 6 minutes
and the thigh for 10-12 minutes, until brown.
Step 3 :
When the
sides turn white, turn the chicken over with your tongs. Reduce the heat
slightly and cook the breast for 6 minutes more. Remove and place onto a tray
lined with paper towel. The thigh will take longer to cook as it has a bone in
it, so cook it for 12 minutes more, then remove it and place it alongside the
breast.
Step 4
Make an
incision into the meat to check whether its done. The juice should run clear
without any traces of blood and the meat should be opaque all the way through.
Step 5
Your pan
fried chicken is now ready for the table. You can serve it with almost
anything, including vegetables, French fries, potato wedges or even on its own.
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