Wednesday, 23 December 2009

Daal Bati

For Bati:
Wheat Floor 3 Cup
Semolina 1 Cup
Corn floor 3 tb sp
Ghee 5 tb spoon
Jeera 1/2 tsp
Ajwain 1/2 tsp
Salt 1/2 tsp or to taste
Baking powder 1/2 tsp
For Daal:
Ghee 3 tb spoon
Mustards 1/2 tsp
Jeera 1/2 tsp
Turmeric Powder 1/2 tsp
Red Chili Powder 1/2 tsp
Coriander Powder 1/2 tsp
Jeera Powder 1/2 tsp
Garam Masala 1/2 tsp
Hing 1 pinch
Green Chili 3-4
Tomoto 2 chopped
Garlic - 2-3
Adrak 1-2 pieces

Mix all floor in a bowl. Add ghee,baking powder,jeera,ajwain and salt in it and knead the dough with luke warm water. Rest the dough for 1 hr. Make small dumblings of floor of small size.
Preheat the oven at max temp. Put all dumblings in a tray. Put for another 15 mins. Make some linings on dumling to bake properly. Remove from oven.

Cook all daal for 1 whistle in cooker. Then take a pan. Add ghee in it. Once it is heated, add mustards, jeera, garlic, ginger , hing in it. Then add haldi , then chopped tomato then coriander powder, jeera powder, garam masala. Then mix cooked daal and boil for 5 mins. Then add salt.Then garnish with coriader leaves.

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