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.

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.

LOBIA RECIPE (Black Eye Beans Curry)

PUNJAABI

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

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.

LOBIA RECIPE (Black Eye Beans Curry)

PUNJAABI

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

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

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.