dal bati

The most popular dish of marwar is dal bati .It would be appropriate to say that dal bati and marwar has deep association.Wheat and moong are the  main crop and  staple food of marwari diet.and these are the main ingredients of dal bati.With electric oven in every kitchen it is so convenient to make this dish and entertain your family and friends.Traditionally for baking batis firewood was used.After litting the fire wood one had to wait till it becomes smoke free and then in remaining fuel batis were kept and as there is no thermostat one had to keep a constant watch over it .

Ingredients

For Bati
4 cup wheat flour
1/2 cup ghee
A pinch of salt

                                                                     Dal Bati

For dal

1 cup  moong dal green
1 teaspoon red chilli powder
1 teaspoon dhania powder
1/2 teaspoon turmeric powder
1/4 teaspoon salt
a pinch of hing powder
finely chopped green coriander,ginger and green chillies .
2 teaspoon ghee
For churma

5   baked batis
1/4 cup sugar powder
2 table spoon ghee
1/4 teaspoon cardamom powder
      nut to garnish(optional)

Making  bati

 In a bowl mix wheat flour ,salt and add 1/4 cup ghee.The ghee added in a flour before kneading is called moyan and it is to make it soft and crisp.Mix well by rubbing between both hands.Knead the flour by pouring water to make a soft dough.The dough should be of paratha consistency it means slightly tighter than roti dough.Divide the dough into 20 equal pieces.now make round balls out of it and keep on a baking tray.Bake it in a pre heated oven  at a temp of 350F   for15 minutes.Now turn the batis to bake from other side for 10 minutes.These should look golden brown now with an aeroma coming out of kitchen .Batis are ready .Heat remainig ghee and dip the baked 15 batis in that ghee and keep remaining 5 batis aside for making churma.

Making churma
When cool grind 5 batis in a mixer or grinder .Now mix sugar powder and ghee.Add cardamom powder and nuts .Churma is ready to serve.

Making dal
Wash moong dal and put in pressure cooker add 4 cups of water .Add chilli ,dhania ,turmeric powder and salt.Add ghee and hing powder.Mix and pressure cook till 3 whistles .Remove from the heat .When pressure is lowered in the cooker open it.Stir with a laddle.Garnish with chopped coriander ginger and green chillies.
Dal is ready to serve .

Tips :-

1 This dish is calorie rich and is not for weight watcher.One can reduce the amount of ghee by adding a pinch of baking soda and cutting the amount of moyan by half.Better to compromise on taste rather than on health.
2 Best time to enjoy dal bati is either during winter or rainy season.

janmashtami prasad

                                         janmashtami

This day is celebrated throughout India as the Birthday of Lord Krishna.
Lots of dishes are prepared and offered to Deity in temples as well as in homes.
This time janmashtami is on 10th of aug .Celebrate it by offering panchamrit and panjiri to Lord Krishna .
1 Panchamrit 
As the name indicates it is prepared with five ingredients.and offered to Lord krishna

1  Milk  1/2 cup
2  yogurt 1/2 cup
3 butter or ghee 2 tablespoon
4 Honey  2 tab spoon
5 sugar 2 tablespoon
  Tulasi leaves  5

Mix all the 5 ingredients and garnish with tulasi leaves.
Panchamrit is ready.

2 Panjiri
This is made of
1 wheat flour 1/2 cup
2 coriander powder 2 tabspoon
3 sugar powder     1/4 cup
4 coconut powder1/4 cup
5 dry fruits roasted(almonds,cashews)  4 tabspoon
6 ghee     4 tab spoon

In a pan pour ghee and heat and add wheat flour .Keep on stirring occasionally.When it turns golden brown
then remove from the heat and add coconut powder and coriander powder as.these get roasted with the heat of pan .  Add dry fruits and when it is cooled then mix sugar powder. Panjiri is ready.

Lemon pickle (salted lemons)

salted lemons

When we talk about pickle then mango and lemon are everyone's favorite.People living in desert are used to
 preserve vegetables by drying ,salting or caramelising.This way these can be used when required.
Here is the recipe to preserve the lemons.It is very simple and usefull.In old days when there were no refrigerators to store fresh vegetables and fruits then these pickling methods helped.
This recipe we will make lemons salted.

Ingredients required
 20   kagazi lemon(thin skinned )
100 gms salt
A  glass jar with lid
Wash and dry lemons and put into the jar and add salt .Cover and stir the contents up side down few times a day .This should be done for 10 to 15 days .Then the lemon skin will become tender and the color will change.The shelf life af these lemons is more than a year.as the time passes lemons become more juicy and gives an  apetising  aroma .
These salty lemons can be used to make pickles.
Ingredients required
10 salted lemons
25 gms methi seeds
10 gms kalonjee(onion seeds)
2 table spoon salt
2 tablespoons red chilli powder
1 tabspoon turmeric powder
1/4 teaspoon hing powder
 50 gms oil

In a pan pour  4 tabspoon oil and heat it when oil start giving vapous then remove from the heat and pour hing. 
Now put methi then kalongee,Stir once and then add chilli and turmeric powder.Stir and leave it to cool.
Let this mixture cool to room temperature.
Till then wash the lemons to remove extra coating of salt,wipe with  a clean cloth and dry for 30 minutes in sunlight.
With the help of a knife cut these into four pieces and remove the seeds .Now mix lemon pieces with spices mixture and store in air tight container.
On third day heat remaining oil til it starts giving vapours.Remove from the heat.Add hing and let it cool to room temp.Now pour this oil into the jar to cover the pickle fully with a layer of oil.
Pickle will be ready in next two three days when methi seeds will become soft to chew.

Sweat pickle
10 lemons salted
2 tabspoom salt
6 tabspoon sugar
2 teaspoon garam masala
wash and dry lemons and then cut into 4 pieces.Remove seeds .Now mix all ingredients into lemons .Mix well and store in a dry jar .After 4 to 5 days sweat pickle is ready to eat.

Tips:-

1 As the lemons are salted so less salt will be required for preparing pickle.
2 For storing salted lemons the jar should be moisture free.

Sattu for badi teej (kajali teej)

                           

    Badi teej or kajali teej is celebrated  three days after raksha bandhan  This is considered an important festival for women.In some places it is all women's day.Even movie theatres are reserved for ladies on teej.Women observes fast on this day .They eat only after worshipping moon in the eveningTo end fast and performing pooja  in the evening sattu is essential.This time teej is on 4th of august  In most part of  Rajasthan where teej is celebrated sattu is available in shops at different stages .One can buy sattu laddoos or sattu flour roasted and grounded .But for those who stay outside
sattu has to be prepared at home..Let us celebrate it by making sattu.




Here is the recipe for sattu.
Sattu is made of either of the following
1 wheat(whole)
2 Chana dal
3 Rice (whole)
For preparing Sattu flour
Roast either of these  grains  in a kadahi  stirring occasionally.When it turns golden brown then remove from the heat.When cooled then grind in a grinder to a fine powder.For getting good result pass it through a fine sieve.




Alternative
If for any reason grinding is not possible then either besan orwhole wheat flour can be roasted directly without adding ghee till it turns out into golden brown and give an aeroma .then this can be mixed with ghee and sugar powder.although the taste will be different but will be yummy.
For making sattu laddoos
Ingredients  
250 gms desired sattu flour
250 gms sugar powder
125 gms ghee

1 teaspoon cardamom powder
Dry fruits like almonds,cashew,pistachio


  In a vessel mix all the ingredients well.Now make laddus of desired size.



Many readers have requested to post this recipe in hindi.So readers here it is

बड़ी तीज के सत्तू की रेसिपी हिंदी में 

सत्तू बड़ी तीज के लिए
सत्तू बनाने के लिए सतत्तु का अट्टा तैयार करना हे जो की आओकी मन पसंद का ले सकते हैं
जैसे  की गेहूं ,चना,चावल।
अपने मनपसंद अनाज को ( साबुत गेहूं,चने की दाल या ,चावल )एक कड़ाही में दाल कर माध्यम आंच पर भून लीजिये। जब अनाज का रंग हल्का सुनहरा हो जाए और सिकने की  खुशबू आने लगे तब आंच पर से हटा लीजिये।
अब इसे पूरी तरह ठंडा होने दीजिये। फिर इसे पीस कर किसी बारीक छलनी सेछान लीजिये।
आपका सत्तू का आत्ता तैयार हे।
सामग्री

सत्तू   का आटा                                        २५० ग्राम्स
पीसी हुयी चीनी                                         २५० ग्राम्स
घी                                                             १२५ ग्राम्स

मनपसंद   सूखे मेवे
 (बाद                                                           २५ ग्राम्स
इलायची पीसी हुयी                                       एक छोटा चम्मच

एक पतीले में सारी सामग्री को मिला कर दोनों हथेलियों से दबा कर अपनी पसंद के आकार के लड्डू बना
लीजिये
यदि आपके पास पीसने की सुविधा नहीं हे तो गेहूं का आटा या बेसन लेक उसे कड़ाही में सेक लीजिये और फिर घी मिला चीनी मिला कर लड्डू बना सकते हे। यद्यपि स्वाद भिन्न होगे फिर भी स्वादिष्ट ही बनेंगे।
राजस्थान में तो तीज के दिनों में सत्तू भिन्न अवस्था में दुकानों में उपलब्ध रहते हे। जैसे सिका हुऔर पिसा हुआ सत्तू का आटा ,बने हुए लड्डू, सिका हुआ अनाज। लेकिन यहाँ से बाहर रहने वालों को कठिनाई होती हे।
अतः घर में बना कर सत्तू का आनंद लीजिये।