Stuffed Baati (baked)

Stuffed Baati is a traditional Rajasthani savoury dish. It is prepared with wheat flour, and stuffed with boiled potatoes mix. Traditionally,  stuffed baati is a roasted dish and later it is immersed in melted desi ghee (clarified butter) which gives it a wonderful combination of crispy outer layer and softer insides.

We get a separate baati oven to roast as now in our modern kitchen roasting baati in traditional way is not possible. For more information on traditional method of preparing plain baati, you can refer my  earlier post  Plain Baati (traditional Rajasthani food)

Generally, I prepare this complete traditional Rajasthani platter of besan ke ladoo (Besan ke ladoo),  panchmel daal (Panchmel daal), baati and churma – wheat flour (Churma (wheat flour)) and besan (Besan churma) – on the occasion of Ganesh Chaturthi festival. But this time, after a few days of  Ganesha festival there was a potluck arranged at my husband’s office. So I decided to send panchmel daal and stuffed baked baati. As I don’t have baati oven till now, I baked them in my OTG.

Oh, it was a lot of baati baking day!!

I baked stuffed baati dough in two batches – initial 60 baatis for potluck and another 30 in second batch for our lunch and some for my neighbouring friends.

It was a big tiring day, but in the afternoon my husband’s message refreshed me and I was re-energised!

My dish was appreciated by all and was ranked first under vegetarian dishes category 💃💃💃💃

Try these stuffed baked baatis once and feel free to at add any stuffing of your choice. It could be mixed veggies with paneer (cottage cheese), cheese, fresh grated coconut or roasted gram flour with spices too.

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Ingredients:

Wheat flour 3 cups
Baking soda 1/2 tsp
Baking powder 1/2 tsp
Salt 1 tsp
Carom seeds (ajwain) 1+1/2 tsp
Water 1+1/2 cup (reduce or increase 1-2 tbsp as per requirement,normal temperature)
Oil/desi ghee (clarified butter) 4 tbsp
Melted Desi ghee 1/4 cup (extra)
Boiled Potato mixture with spices

Process:

Collect all dry ingredients in a big vessel so that kneading is easy.

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Pour melted ghee and with the help of water knead smooth dough.

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Peel boiled potatoes and add salt, red chilli powder, asafoetida, garam masala, dry mango powder, grated ginger, finely chopped green chillies and green coriander leaves. If you like the taste, can add little bit of chaat masala too.

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Mash potatoes and mix everything together. Potatoes mix is ready.

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Divide the dough in 40-45 gms balls and roll them smooth.

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Flatten one ball of dough with the help of rolling pin or simply with your fingers.

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Place in between little bit of potato mix and close it.

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Roll this filled baati gently in between your palms to make it smooth. This way complete all baatis and place them in your ghee greased baking tray. Brush them with melted ghee nicely and bake in a pre-heated oven at 185 degrees for 30 to 40 minutes or till they are nicely brown.

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Once again apply melted ghee all over the baked baatis and relish them with panchmel daal or as a snack with your tea.

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Daal paalak (split chickpea lentil with spinach)

Spinach tastes excellent in baked quiche, paalak paneer and paalak fritters(pakoda). But you prepare it as a vegetable, kids will ignore it. With spinach, tomatoes enhance its taste a lot. I always have a liking for paalak ki sabzi. Honestly speaking, I was a good kid with my eating habits probably because at my parent’s house it was compulsory for us to eat everything which was served in meals. My younger sister Nandini was a little rebellious with this rule and to get food of her choice she started cooking at an early age. I guess I was happy by having a variety of food (cooked by Nandini and mother) on the table, so never bothered to trouble myself in the kitchen till I was forced to live out of the town because of  my job.

Coming back to spinach, my mother used to prepare daal (lentils) along with spinach. Mostly she used green split moong daal (chilke vaali moong daal) and chana daal (split chickpea lentil). I use chana daal for daal palak.  Chana daal is slightly heavy for digestion so I feel that adding spinach will balance it. For tadka (seasoning) in daal I mostly use mustard oil or olive oil, but desi ghee will enhance its taste a lot and you will get wonderful dhaba style daal.

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Ingredients :

Chana daal             1cup
Shredded spinach 1/2 cup

Water- to boil daal     4 cups (after boiling if you feel daal is too thick, add some more water)

Salt-                                        1 tsp (add or reduce as per your taste)
Turmeric powder-slightly less than 1/2 tsp
Red chilli powder-                1 tsp
Asafoetida (hing) –                1/8 tsp
Cumin seeds (jeera) –            1/2 tsp
Green chillies –                       1-2

Tomato medium size            2 (chopped, grated or puree)
Grated ginger                          1/2 tsp ,
Onion                                      1 (chopped)

Process, :

Wash nicely and soak chana daal in three cups of water for an hour.

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Wash and chop spinach leaves finely.

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After an hour mix chopped spinach leaves and soaked chana daal together in a  pressure cooker, add salt and turmeric powder and cook it until chana daal is cooked properly.

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Now we will prepare our seasoning or tadka for daal. Chop onions and green chillies finely. Grate ginger and tomatoes.

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Heat 2 tbsp oil/ghee in a pan and crackle cumin seeds and asafoetida. Add onion, ginger and green chillies till onions are light brown. Now add tomatoes and fry everything till it starts leaving the oil from sides.

 

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When daal is completely cooked, add daal in this tadka, mix it properly and serve hot in lunch or dinner.

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Lauki ke kofte ki sabzi (grated bottle gourd dumplings in curry)

Louki, gheeya or bottle gourd… use any name but this vegetable hardly brings smile on anyone’s face. My mother used to prepare this in plain curry form with tomatoes and I always liked it. But other than my mother and me everyone else in the family used to eat it forcibly.

But there is one more way through which we can cook this vegetable and serve to our guests. It’s slightly time consuming but tastes wonderful and no one can deny once served on his\her plate!!!!

Process :

1.To prepare Kofta:
Besan (gram flour)     just enough to bind koftas

Grated bottle gourd 1+1/2cup
Red chilli powder 1/4 tsp
Chopped green chillies 1 tsp
salt… as per taste
Asafoetida… a pinch
Coarsely grinded fennel seeds 1/2 tsp

2.Gravy/curry

For paste:

Onion… 1 medium size
Tomatoes…. 3 medium size
Green chillies…. 3 medium size
Ginger…. 1tiny piece
Garlic……. as per your taste (I didn’t add)

Spices :

Red chilli powder 1/4 tsp
Turmeric powder 1/2 tsp
Coriander powder 1tbsp +1 tsp
Salt as per taste
Garam masala 1/2 tsp

Green coriander leaves for garnishing.

Process :

Peel and grate bottle gourd.

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Squeeze out all the juice from the grated bottle gourd. Keep this juice safe because we will be using it for curry.

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Mix red chilli powder, salt, hing(asafoetida) , besan (gram flour) and fennel seeds (sauf) in grated bottle gourd and prepare koftas(small balls.)

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Heat oil in a pan and fry these koftas keeping the flame between sim and medium. Once done, keep them aside.
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Now chop onion, tomato, garlic,  ginger and green chillies.

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Grind them in a paste and heat oil in a pan, crackle rai hing jeera and add grinded paste. Add rest of the spices.

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Let this cook on medium heat until it leaves the oil from the sides.

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Now add two cups of water including squeezed out bottle gourd juice and let it boil for 10-15 minutes on sim to medium heat. Add kofta in the gravy after 15 minutes.

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Cook for 5 more minutes on sim heat and take out louki ke kofte ki sabzi in a serving pan and sprinkle green chopped coriander leaves. Serve with plain rice or roti.

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Suji ke cheele

Rava, samolina or suji is a very versatile ingredient. With rava we can cook savoury breakfast, fry snacks, prepare sweets, add it with other flours to give crunch, and can even can bake bread too!

In North India we prepare different types of “cheela” for breakfast. Cheela is very similar to South Indian dosa, but the biggest difference is that cheela batter is not fermented. Cheela can be prepared with your choice of daal (lentils), gram flour and rava. Moong daal cheela with paneer is a very popular snack stall during marriages.

During winter season at my parents’ house my mother used to prepare rava cheela by adding grated vegetables in it for dinner with coriander and tomato chutney. Sitting, chatting and having dinner with all family members in the kitchen used to be very cosy and warm.

Initially we used to prepare cheela on iron tava but then non stick tava was introduced and my mother also bought one. But right from the beginning I never liked non-stick tava. One has to be very careful while using them and while cleaning you can’t scrub them completely to clean the oil. Call me old fashioned, but my preference always remained solid iron tava. Slowly, I became so good in preparing thinnest dosa or cheela that you give me any thin or thick iron tava – I can give you the best cheela or dosa from it. Not boasting, but practice makes you perfect!!

Don’t you agree….

Ingredients :

Rava, salt, red chilli powder, a small pinch of asafoetida powder and turmeric powder, onion, carrot, coriander leaves, cabbage, ginger, and oil.

Process:

In a bowl take rava and add water in that to soak it for half an hour. In the meantime grate carrots, ginger and finely chop onions, cabbage and coriander leaves. After half an hour add all chopped and grated vegetables in soaked rava.

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Mix everything well. If batter is thick cheela will be thick and crisp, if it is thin, cheela would be thin and soft. If you are a beginner, better start with thick batter.

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Heat thick bottomed or non-stick tava and slightly grease it with oil. Once tava is hot, reduce the heat  to sim and with the help of the ladle take batter and place it on tava.

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Slowly spread it with ladle evenly and increase the heat to medium to high.

IMG_20180909_092140572.jpgSlowly cheela would start looking dry – spread very little oil all around it on tava and reduce heat to sim. With the help of flat ladle slowly start with the edges and without breaking turn it to the other side.

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Apply oil all over it and again turn it on to the other side and apply oil.

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Slightly press with the laddle on both sides while it is getting cooked until completely done.

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Serve hot with chutney or sauce.

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Pyaaz ka paratha (Indian flat bread, stuffed with roasted onion)

Weekend comes with a demand or hidden wish for special breakfast or brunch. For this Saturday, I had thought of doing pyaaz ke parathe. Manish and Apoorva both want only aaloo ke parathe! If I would have asked their choice, I could never prepare any other variety for paratha. So, I did the preparation and served them both onion paratha. Both wanted next one aaloo ka paratha. I knew very well that I am going to get this feedback only , so I had kept aaloo masala ready.

But I thoroughly enjoyed two onion paratha with plain curd,  mint chutney and butter!!

I have posted  recipe for aaloo ke parathe Aaloo ka Paratha (paratha with spicy potato stuffing)and coriander chutney Coriander Chutneyalso in the blog…. mint chutney also has same procedure as coriander chutney, just replace coriander leaves to mint leaves .

Ingredients :

Onion (medium-sized) 4

Green chillies 3-4

Ginger         tiny piece

Oil              1tsp

Salt, red chilli powder,  garam masala powder,  dry mango powder, one pinch asafoetida. (add all spices as per your taste)

Wheat flour dough

Dry wheat flour

Oil for roasting paratha

Process :

Chop onions and green chillies finely and grate ginger.

Heat oil in a pan and add chopped onions, green chillies and grated ginger. Roast them till they become light brown.

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Add salt, red chilli powder, garam masala powder, dry mango powder and hing (asafoetida) and switch off gas. Let it cool down completely .

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Prepare wheat flour dough and heat tava. Take a small portion from the dough and make a round ball, apply some dry flour on it and roll it in a small round shape.

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Keep some onion masala on it and seal it by pinching from all the sides.

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Again apply some dry flour and roll this in a round shape carefully and evenly from all sides.

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Place this on hot tava and when you notice tiny bubbles, flip it to other side and apply oil and follow the same for other side also.

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If you have rolled paratha evenly it will puff up beautifully.

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Serve hot  onion paratha with curd, chutney, butter or pickle!!

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Methi Palak ki sabzi

Green leafy vegetables are my weakness. I can have them in lunch and dinner both. And these nutritious leaves can be cooked in many different ways. We can cook them as normal vegetable, can add them to prepare green paratha, roti or poori, can add them in curd, prepare chutney or add them in salad.
In the morning my next door vegetable vendor sometimes gets really good green leafy vegetables . Yesterday he had clean bunches of methi, palak and pudina. I used mint leaves to prepare dry powder and spinach and fenugreek leaves to prepare sabzi.

Ingredients :
Spinach leaves 2 bunches
Fenugreek leaves 1  bunch
Potato 1
Tomato 2 medium
Green chillies 1
Rai                 1/8 tsp
Hing                a pinch
Jeera                1/4 tsp
Oil                    2 tbsp
Coriander powder 3/4 tsp
Red chilli powder   1/4 tsp
Turmeric powder    1/4 tsp
Salt           as per your taste

Process :
Cut the roots and thick stems and wash spinach and methi leaves. Keep them on a strainer so that all water drains out.

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Once water drains out, chop the leaves.

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Heat oil in a pan and crackle rai, hing jeera. Peel, wash and cut potato into small pieces and add in the pan and let it cook for a minute.

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Add spinach and fenugreek leaves and cover it. Keep the heat on sim. In five minutes the whole bunch of leaves will settle down. Now you will have an idea for how much quantity of spices and salt you need to add.
Add chopped greens chillies, coriander powder, red chilli powder, turmeric powder and salt according to taste.

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Mix well and cover it again till potatoes become soft.

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Add chopped tomatoes.
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When tomatoes are soft and completely cooked , switch off heat and serve nutritious palak methi ki sabzi.

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