Rajasthan has a very rich culture dating back many centuries and it is amazing to see that many of those ancient traditions and practices are still alive and well celebrated by many families in Rajasthan. Rajasthani folk songs and dancing, specially the ghoomar dance are world renowned and attracts tourists from every corner of world. Rajasthan is known to be very colourful state, famous for mirror work and embroidery on clothes. Main festivals celebrated in Rajasthan are Holi, Gangaur, Teej, Deepawali, Janmashtami etc.
Rajasthan is also popular for its rich cuisine. Lot of these dishes were highly celebrated in ancient times and are still prepared traditionally. Few years back I happened to visit Jaipur for a cousins wedding - he was marrying a Marwari girl and we got to experience their hospitality and I went bowled over the yummy dishes we ate in those few days. Phew I must admit some of the yummiest food I have ever tasted in my life.If you are a foodie like me you must taste these dishes. Some of the well celebrated dishes from Rajasthan are Dal baati - Churma, Ker Sangari, Gatte ki subji / Gatta pulao, Kachori, Gujiyas, Badam Halwa, Rabri. Last friday night I tried making Dal baati, Churma and was very happy with what I was able to cook.
Recipe -
Baati
Ingredients:
1 Portion (1 cup) wheat flour
1/2 Portion (1/2 cup) Chickpea flour
1/2 Portion (1/2 cup) Semolina
Salt to taste
3 Table spoon Clarified butter (Ghee)
Some more ghee for dipping Bati
Recipe:
Take wheat flour, chick pea flour and semolina in a bowl and add salt to taste. Add 3 table spoon ghee and mix the flour. Using lukewarm water knead the dough to firm texture. Keep aside. Pre heat oven at 200 C. Meanwhile take a handful of dough and shape them into a round sphere.. Press between your palms to form bati and carefully organise on oven tray.Bake in oven for 15 to 20 minutes checking in between. Batis should be cooked all the way through and from light golden brown colour on the top. Bring Batis out of oven and dip each of them in ghee and keep aside.
Dal
Ingredients:
1/4 cup Split moong dal
1/4 cup Bengal gram (Chana) dal
1/4 cup Masoor dal
1/4 cup split green gram dal
1 Table spoon clarified butter (Ghee)
1 tea spoon Cumin seeds (Jeera)
1/2 tea spoon asafoetida
3 -4 cloves
1 -2 bay leaves
Small cinnamon stick
1 tablespoon ginger, garlic and green chili paste
Red chili powder 1 teaspoon (more if you like spicy)
Turmeric powder 1 teaspoon
Cumin coriander powder 1 - 2 teaspoon
Amchoor - 1 teaspoon
Garam masala - 1 teaspoon
Salt to taste
Corriander for garnish
Recipe:
Pressure cook all mixed lentils with required water until nicely cooked (aim is to have them soft but not mushy). In a pan take clarified butter and add jeera seeds. Let jeera splutter and add asafoetida. Add clove, cinnamon and bay leaves and saute for half a minute. Add ginger, garlic and green chili paste and saute for few seconds. Add red chili powder, Turmeric powder, cumin coriander powder and amchoor and saute for few more seconds (Make sure masalas don't get burnt - reduce heat if required) Add boiled lentils, garam masalas, adjust the thickness of dal by adding water as required. Add salt to taste and bring it to boil. Take off the heat and garnish with chopped coriander. Keep aside ready for serving later.
Churma
Ingredients:
1/2 cup wheat flour fine
1/2 cup wheat flour coarse (Bhakhri flour)
2 -3 table spoon clarified butter (Ghee) for kneading
3/4 cups or a bit less Jaggery (U can adjust according to how sweet you would prefer your churma to be)
Clarified butter (Ghee) for frying
1/2 cup mixed chopped nuts
Recipe:
Mix both wheat flours in a bowl and add ghee. Using warm water knead form dough. Divide in similar portions and make balls pressed between palms. Heat ghee for frying and fry these balls. Keep aside. Once they are cooled churn them in a grinder to make crisp powder and take out in a bowl. Mix jaggery, chopped nuts and some remaining ghee from frying and mix well. Serve with your Dal bati.
Thank you for stopping by I hope you enjoy making this dish. Please post your feedback here in comments section.
