Though popular in Asia, Lotus Root is not a common vegetable in the west. The fresh variety is most commonly found in Asian markets while frozen, ready to cook lotus root can be found in Indian grocery stores. In general, lotus root retains a lot of its crunch even after cooking and provides a unique texture to the subzi. Try this tangy, crunchy lotus root subzi recipe and add a whole new element of surprise to your dinner table. (more…)
Dal Bati Churma is a very popular Rajasthani dish. The mere mention of the crumbled Baatis with the Panchmela Daal is enough to get the taste glands working overtime. The simple version is with just the Baatis and Daal on top with drizzle Ghee is the more rustic and traditional way to serving this awesome dish. We have dressed it up a bit with a lot of garnishing to give it more texture and flavors. Serve with Panchmela Daal and a side of the Churma and be transported to Rajasthan.
For Baati:
Prep Time: 10 min + 15 min for resting
Cook Time: 25 min
Serves: 3-4 (approx 12-13 pieces)
Ingredients:
Chapati Flour/Atta – 2 cups
Salt – 1/2 tsp
Baking Soda – 1/2 tsp
Carom Seeds (Ajwain) – 1/4 tsp
Oil – 2 tbsp
Green Chillies – to taste, chopped
Ginger & Garlic – 1 tbsp, minced
Yogurt – 1/2 cup
Water – 3 tbsp (approx)
Oil – few drops, for drizzling
Ghee for garnish
Finely chopped Onions for garnish
Finely chopped Cilantro for garnish
Finely chopped Green Chillies for garnish
Julianne Ginger for garnish
Fresh Lime /Lemon Juice for garnish
Method:
1. Pre-heat oven to 350 degrees F/ approx 180 degrees C.
2. Sift the Flour, Baking Soda and Salt.
3. Add Carom Seeds and mix
4. Add Oil and incorporate into the Flour.
5. Add Green Chillies, Ginger & Garlic, Yogurt and Warm Water to form a stiff dough.
6. Knead for 2-3 minutes.
7. Drizzle a few drops of Oil, rub and cover the dough.
8. Allow the Dough to rest for 15 minutes.
9. Make golf-size round balls and transfer into a baking tray or a pizza stone.
10. Bake for 15 min., turn and bake for another 10 min.
11. Once done keep them warm until ready to use.
For Assembly:
1. Crumble the hot Baati in a bowl.
2. Drizzle some Ghee and lots of Panchmela Dal on it
3. Garnish with Onions, Cilantro, Green Chillies, Ginger and Lime Juice.
4. Enjoy with some Choorma on the side.
For Choorma:
Prep Time: 10 min + 15 min for resting
Cook Time: 25 min
Serves: 4 (approx 4 pieces)
Ingredients:
Chapati Flour / Atta – 1/2 cup
Baking Soda – 1/8 tsp
Oil – 1 tsp
Warm Water – 2 tbsp + 2 tsp
Oil – few drops
Ghee – 2 tbsp, melted
Powdered Sugar – to taste
Method:
1. Pre-heat oven to 350 degrees F/ approx 180 degrees C.
2. Sift the Flour and Baking Soda.
3. Add Oil and incorporate into the Flour.
4. Add Warm Water to form a stiff dough.
5. Knead for 2-3 minutes.
6. Drizzle a few drops of Oil, rub and cover the dough.
8. Allow the Dough to rest for 15 minutes.
10. Make golf-size round balls and transfer into a baking tray or a pizza stone.
11. Bake for 15 min., turn and bake for another 10 min.
12. Once done, dip into melted Ghee, roll, pull out and keep aside.
13. Allow them to cool a bit, crumble by hand or in a Food Processor.
14. Add additional melted Ghee and mix.
15. Add Powdered Sugar and mix in.
16. Serve with Daal-Baati on the side as an accompaniment.
Recipe for Panchmela Daal:
http://showmethecurry.com/daalsbeans/panchmela-daal-rajastani-cuisine.html
In the Indian state of Rajasthan, Panchmela Daal is traditionally served with Baati, bread balls made with whole wheat flour. This versatile daal recipe which is made by combining five types of lentils can also be enjoyed with chapati or rice. The wonderful flavors and textures of the various daals will make this panchmela daal recipe a family favorite.
Prep Time: 10 minutes plus 30 minutes soaking time
Cook Time: 40 minutes
Serves: 6-8
Ingredients:
Toor Daal – 1 cup
Mung Daal without Skin – 1/2 cup
Mung Daal with Skin – 1/2 cup
Chana Daal – 1/4 cup
Urad Daal – 2 Tbsp
Salt – 1 tsp
Water – 4 cups
Oil – 1 Tbsp
Ghee – 1/2 Tbsp
Bay Leaf – 1
Dry Red Chili – 1
Cumin Seeds – 1 tsp
Cloves – 5, roughly crushed
Black Peppercorns – 5, roughly crushed
Asafoetida – 1/4 tsp
Turmeric – 1/2 tsp
Onion – 1 medium, finely chopped
Ginger – 1 Tbsp, minced
Garlic – 1 Tbsp, minced
Green Chilies – to taste, finely chopped
Tomato – 1 large, pureed
Salt – to taste
Coriander Powder – 1 Tbsp
Garam Masala – 1 tsp
Cumin Powder – 1 tsp
Red Chili Powder – 1/2 tsp
Water – 3 to 4 cups
Lime/Lemon Juice – to taste
Cilantro (Coriander) – 10 sprigs, chopped for garnishing
For Seasoning:
Ghee – 1 to 2 tsp
Red Chili Powder – to taste
Method:
1. Combine all Daals and wash thoroughly. Soak for 30 minutes.
2. Drain soaking water and add soaked Daals to a pressure cooker.
3. Add 1 tsp Salt, 4 cups Water and pressure cook for 1 whistle. Switch off stove and do not open cooker until internal pressure is gone.
4. Meanwhile, heat 1 Tbsp Oil and 1/2 Tbsp Ghee in a pan on medium heat.
5. Add Bay leaf, Dry Red Chili, and Cumin Seeds. Allow Cumin Seeds to sizzle.
6. Add Cloves, Black Peppercorns, Asafoetida and Turmeric Powder. Mix.
7. Immediately add Onions and a little Salt. Mix well and cook for 1-2 mins.
8. Add Garlic, Ginger and Green Chilies and cook for 2-3 minutes.
9. Add pureed Tomatoes and cook until oil separates from the mixture.
10. Add Coriander Powder, Garam Masala, Cumin Powder and Red Chili Powder. Mix and cook for 1 minute.
11. Add cooked Daals and mix well.
12. Add 3-4 cups of Water allow Daal to come to a boil.
13. Garnish with Lime/Lemon Juice and Cilantro.
14. For additional seasoning, heat 1 to 2 tsp of Ghee in a small skillet, just until warm
15. Add Red Chili Powder, mix and add to top of prepared Daal.
16. Serve hot with Bati, Rice or Chapati.
The best time to make homemade jams is when any particular fruit is in season. Since strawberries are bright red, juicy and sweet about now, let’s make fresh homemade strawberry jam. It is easier than you think and a blessing to know what actually goes into your strawberry jam recipe. (more…)
A traditional Indian meal is incomplete without a pickle. There are so many different ways of making pickles – cooking, fermenting over days in the sun or fresh pickles. This Mango Pickle recipes takes a few days and may sound like a tedious and a long process but the end result is just amazing and you can enjoy the fruits of you labor by relishing it over months or years. Take a step back in time and enjoy this art that goes back centuries in time.
Prep Time: 10 minutes
Pickling Time: 20 – 25 days
Ingredients:
Raw Green Mangoes – 2 large (1 lb)
Garbanzo Beans (Kabuli Chanas) – 1 cup
Salt – 2 tbsp or to taste
Turmeric Powder – ¼ tsp
Asafoetida – ¼ tsp
Mustard Seed Powder – 1 tbsp
Coriander Powder – ¼ cup
Red Chili Powder – 1/4 cup or to taste
Kashmiri Chili Powder – 1 tbsp
Fenugreek Seeds – ¼ tsp, powdered
Sesame Seed Oil – 1 ½ cups
Method:
1. Wash and dry Mangoes.
2. Remove seed and cube Mangoes with a shape knife.
3. Wash and completely dry Garbanzo Beans.
4. Spread Mangoes and Garbanzo Beans on a tray, cover with thin cloth and allow them to dry overnight.
5. Next day, mix dry spices in a bowl – Salt, Turmeric, Asafoetida, Mustard Seed Powder, Coriander Powder, Red Chili Powder, Kashmiri Chili Powder and Fenugreek Seed Powder.
6. Add Mangoes and Garbanzo Beans. Mix well.
7. Add Sesame Oil, mix, cover and set bowl out in the sun for about 20 days. Mix daily.
8. Transfer to clean, dry jar and store at room temperature or refrigerator.
9. Enjoy over the next few months.
Tips:
1. Use Kashmiri Chili Powder to make a mild pickle.
2. Skip the Garbanzo Beans and the pickle will be ready in 12 days.
3. Oil should be floating on top to prevent spoilage.
Gongura (also known as pitwaa or sorrel leaves) is a green, leafy plant that has many different uses in Indian cuisine. The popular Gongura Pickle is found in most Indian grocery store shelves. Gongura is a great source of Iron, folic acid and other anti-oxidants. Try this Andhra inspired Gongura Daal recipe (Gongura Pappu) and experience the fresh, tangy flavors of fresh gongura leaves. (more…)
Okra Raita is a medley of crisp, crunch, flavor, coolness, eye-appeal and uniqueness. A little patience takes us a long way and is so worth the effort. Okra is a favorite vegetable for a lot of folks, so enjoy this great combination.
Prep Time: 20 min.
Cook Time: 25 min.
Serves: 4 – 6
Ingredients:
Bhindi /Okra – 1 lb
Oil – 1 tbsp
Mustard Seeds – 1/2 tsp
Asafoetida – 1/8 tsp
Chaat Masala – 1 tsp or to taste
Salt – to taste
Red Chili Powder – to taste
Yogurt – 2 cups
Cilantro – few sprigs, chopped fine
Green Chilies – to taste, chopped fine
Method:
1. Wash, wipe and remove the end of the Okra.
2. Using a Food Processor, pulse a few times to chop them.
3. In a wide pan, heat Oil and add Mustard Seeds.
4. Once they pop, add Asafoetida, and the finely chopped Okra.
5. Add Chaat Masala, red Chili Powder and Salt and mix.
6. Reduce heat to a low and cook Okra till it shrinks, gets crunchy and changes color.
7. It will take a while and have patience and keep stirring so there is even cooking.
8. When the Okra gets a dark brown color and it has shrunk quite a bit, it is done.
9. Transfer to a bowl and allow to cool.
10. In a serving bowl, beat the Yogurt and add Salt, Cilantro & Green Chilies and mix.
11. At time of serving, sprinkle or mix in the Okra.
Tips:
1. Store the Yogurt and Okra separately and mix together right before serving so it retains the crunch.
2. If the Okra looses crunch, place in a oven or toaster oven on low heat for a few minutes.
ShowMeTheCurry is not just for the amateur cook or newbie to Indian cooking. Browse through our extensive collection of Indian cooking videos to select from a variety of North Indian Recipes, Punjabi Recipes, South Indian Recipes, Gujarati Recipes, Bengali Recipes, Rajasthani Recipes, Thai Recipes, Indo Chinese Recipes, Kerala Recipes. Our recipe videos include Vegetarian Indian Recipes, Vegan Recipes, Healthy Indian Recipes as well as Nonveg Indian Recipes.
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