Dal Baati Churma

Preparation Time: 20 mins.
Cooking Time: 1hour
Serves 5.
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Ingredients


For the panchmel dal

1/3 cup chana dal (split Bengal gram)
1/3 cup toovar (arhar) dal
1/3 cup moong dal (split green gram)
1 tbsp urad dal (split black lentils)
1 tbsp whole moong (whole green gram)
3 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1/2 tsp garam masala
3 cloves (laung / lavang)
2 bayleaves (tejpatta)
1 tsp cumin seeds (jeera)
2 green chillies, slit
a pinch of asafoetida (hing)
2 tsp dried mango powder (amchur)
2 tsp tamarind (imli) pulp
3 tbsp ghee
salt to taste

For the baatis (for 10 baatis)

1 cup whole wheat flour (gehun ka atta)
1/2 cup semolina (rava)
2 tbsp besan (Bengal gram flour)
8 tbsp milk
4 tbsp melted ghee
salt to taste

For serving

melted ghee
1 recipe churma

Method

For the panchmel dal

Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked.
In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside.
Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saut for 1 to 2 minutes.
Add the cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.

For the baatis

Mix all the ingredients and knead into a firm dough. Knead well for 5 to 7 minutes.
Divide the dough into 10 equal portions and shape each portion into an even sized round. Flatten the rounds lightly using your thumb to make an indentation in the centre of the baati.
Boil water in a broad vessel and drop the baatis in the boiling water. Cook for 15 to 20 minutes over a high flame.
When the baatis are done, drain and keep aside.
Heat a gas tandoor and put the baatis on the grill of the tandoor. Cook them on a medium flame for 20 to 25 minutes. Cooking the baatis over a medium flame will ensure that the baatis are cooked on the insides also.
Arrange the baatis on a serving plate, break each baati into two pieces and pour melted ghee on the baatis.

How to proceed

Pour hot panchmel dal over the baatis.
Serve hot with churma.

Dill Potatoes and Carrots

Preparation Time: 10 mins.
Cooking Time: 20 mins.
Serves 4.
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Ingredients

10 to 12 baby potatoes
1 to 2 carrots, peeled and sliced thickly
2 tbsp melted butter
1 tsp chopped dill (shepu / suva bhaji)
salt and black pepper (kalimirch) powder to taste

To serve

lemon wedges

Method

Boil the potatoes and carrots in salted water. Peel the potatoes and keep aside.
Combine the butter, dill, salt and pepper and mix well.
Toss the potatoes and carrots and mix well so that the butter coats the potatoes and carrots.
Thread them alternatively onto 4 skewers and grill them over a charcoal or electric barbeque till they are lightly browned.
Serve hot with lemon wedges.

Fruit and Ice-Cream Sizzler

Preparation Time: 20 mins.
Cooking Time: 5 mins.
Makes 2 sizzler.
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Ingredients


For the barbequed bananas

2 bananas
2 tbsp brown sugar
2 tbsp butter, softened

For the marinated fruits

2 cups chopped mixed fruits (pears, apple, pomegranate seeds, peaches etc.)
1 cup orange juice
2 tbsp orange squash
1/4 cup brown sugar
4 tsp cornflour
1/2 tsp lemon juice
3 tbsp brandy

Other ingredients

2 to 4 scoops of Vanilla Ice-cream

Method

For the barbequed bananas
Cut the bananas lengthwise and keep aside.
Combine the brown sugar and butter and apply it generously over the bananas. Keep aside.

For the marinated fruits
Combine all the ingredients and keep aside for about one hour.

How to proceed

Heat 2 sizzler plates till they are red hot and place them on their respective wooden trays.
Place one banana piece on each side of a hot sizzler plate. Allow the pieces to char slightly.
Turn the banana pieces so as to grill the other side as well.
Pour half the portion of the marinated fruits in the centre of the plate and stir with a spoon so that the fruits sizzle a bit and the cornflour in the sauce cooks.
Serve immediately topped with scoops of vanilla ice-cream.
Repeat with the remaining ingredients to make one more sizzler.

Grilled Curry Rice

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 4 servings
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Ingredients

3 cups steamed rice
1/2 cup coconut milk
1 1/2 tbsp red curry paste
1/2 cup boiled mixed vegetables
1/2 tsp grated lemon rind
1 tbsp finely chopped basil leaves
salt to taste
1 banana leaves (kele ka patta)

Method

Combine the coconut milk and red curry paste in a broad non-stick pan, mix well and cook on a medium flame for 1 minute, while stirring continuously.
Add the mixed vegetables, lemon rind, and basil leaves, mix well and cook on a medium flame for 1 minute.
Add the rice and salt, mix well and cook on a medium flame for 1 minute.
Spoon this flavoured rice onto the centre of a banana leaf (kitchen foil can be used as substitute).
Fold the leaf into a square packets and tie using a string. Grill on a charcoal grill or an electric barbeque turning over from time to time until steam comes out.
Serve hot.

Grilled Eggplant Dip

Preparation Time: 5 mins
Cooking Time: 15 mins
Makes 1 servings
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Ingredients

1 large (1/2 kg.) brinjal (baingan / eggplant)
3/4 cup finely chopped tomatoes
3 tbsp finely chopped parsley
1 tsp finely grated garlic (lehsun)
1 tsp lemon juice
1/4 cup chopped onions
1 tsp cumin seeds (jeera) powder
salt to taste
oil for greasing

For Serving

pita bread or cream cracker biscuits

Method

Pierce the eggplant with a knife or fork and grease lightly with some oil.
Grill over a charcoal or electric barbeque till the insides are soft and pulpy.
Peel the skin off and discard.
Place the pulp in a bowl and mash well using a fork.
Add the tomatoes, parsley, garlic, lemon juice, onions, cumin powder and salt and mix well.
Refrigerate for at least 1 hour before serving.
Serve with pita bread or cream crackers.