Tuesday, June 28, 2016

Bharela Marcha | Stuffed Chillies

For stuffing
Gram flour - 1 1/2 cup,
Oil - 2 1/2 tbsp,
Red chilli powder - 3/4 tsp,
Coriander & cumin powder - 3/4 tsp,
Asafoetida - 1/8 tsp,
Coriander (finely chopped) - 1/4 cup,
Salt - to taste,
Baking soda - 1/8 tsp,
Jaggery - 2-3 tbsp,
Lemon juice -  1/2 lemon.

For tempering
Green chilli - 15-16,
Oil - 2 tsp,
Asafoetida - pinch.

In a heavy bottom pan, dry roast gram flour in medium flame with constant stirring till it slightly get start to change color.

Take off from the heat and let it come to room temperature.

Add oil, red chilli powder, coriander & cumin powder, asafoetida, coriander, salt, baking soda, jaggery and lemon juice.

Mix well till all the ingredients combined well.

Wash and dry green chillies well. Make a slit lengthwise in all green chillies without breaking them into pieces. Remove seeds if require.

Stuff prepared stuffing in all chillies as per below image.

Heat oil in a pan. Add asafoetida followed by stuffed green chilies.

Let it cook covered over medium to low flame for 3-4 minutes. After 3-4 minutes, flip them and further cook for 3-4 minutes.

Remove in a plate and serve with meal.

Pinch of garam masala can be added for more flavor.
Roasting process of gram flour is must, else it will taste raw.
Can store this roasted stuffing in refrigerator for 5-6 days.
Adjust amount of spices as per taste.

Wednesday, June 22, 2016

Dal Bati Churma

( 3 - 4 serving )
For dal
Split black lentils (urad dal) - 1/4 cup,
Split bengal gram (chana dal) - 2 tbsp,
Split pigeon peas (tur dal) - 1/4 cup,
Split green gram (mung dal) - 1/4 cup,
Onion (finely chopped) - 2/3 cup,
Tomato (finely chopped) - 2/3 cup,
Ginger paste - 1 tsp,
Garlic paste - 1 tsp,
Green chilli (finely chopped) - 1 tsp,
Oil / ghee (clarified butter) - 4 tbsp,
Bay leaf - 1,
Cloves - 2,
Cinnamon - 1,
Star anise - 1,
Cumin seeds - 1/2 tsp,
Asafoetida - 1/4 tsp,
Sugar - 1 tsp,
Red chilli powder - 1 tsp,
Coriander & cumin powder - 1 tsp,
Turmeric powder - 1/4 tsp,
Garam masala - 1/4 tsp,
Water - 4 cup,
Coriander seeds - 1/4 tsp,
Salt - to taste,
Lemon juice - 1 tsp,
Coriander leaves - 1/4 cup.

For bati
Wheat flour - 2 cup,
Semolina - 2 tbsp,
Gram flour - 2 tbsp,
Ghee - 4 tbsp (melted),
Salt - to taste,
Sugar - 1/4 tsp,
Carom seeds (ajma) - 1/4 tsp,
Baking soda - 1/4 tsp,
Yogurt / Sour cream - 2 tbsp,
Warm water - 1/2 cup.

For churma recipe, click HERE.


Take split black lentils, split bengal gram, split pigeon peas and split green gram in a bowl.

Wash all the lentils couple of times and soak in water for minimum 10 minutes. In a pressure cooker, heat ghee. Now add all whole spices such as cloves, bay leaf, chilli flakes, star anise and cinnamon.

Add cumin seeds followed by asafoetida, onion, ginger paste, garlic paste and green chilli.

Saute it for a while and add tomato. Let it cook till tomato looks soft and mushy.

Now add red chilli powder, coriander & cumin powder, garam masala, coriander seeds and sugar. Mix well. Add all the soaked lentils along with water.

Mix well. Pressure cook till all lentils gets well cook. Open the lead, add lemon juice and coriander leaves. Mix well.

In a mixing bowl, add wheat flour, semolina, gram flour, salt, carom seeds, baking soda, sour cream and ghee. Mix well.

Now gradually add enough water to form stiff dough. Let it rest covered with a damp cloth for 10 - 15 minutes.

Now divide prepared dough in 9 equal parts.

Roll each part round with help of your palm as per below image.

Now bake in preheated oven at 400 F for 15 minutes.

Remove batis from the oven and flip the side of all the batis for even baking.

Now lower the temperature to 375 F and again bake for 15 to 20 minutes. After total baking for 30-35 minutes, batis are ready to serve.

How to serve
Give bati a gentle crack with your hand. Dip into melted ghee for few seconds and take it out in a plate.

Break bati into pieces and pour dal over it followed by a tbsp of ghee. 
Now mix well and enjoy your meal. 
Onion & tomato salad, butter milk, green chutney and red chutney can be a great accompaniment with.

Adjust amount of lentils and spices as per taste.
Adjust amount of water for desire consistancy of dal.
Sugar can be replaced with jaggery.
Ghee can be replaced with oil in dal making process.

Monday, June 6, 2016

Rasgulla, A Delicious Indian Dessert Recipe.

For cooking process
Paneer - 1 cup, for homemade paneer recipe click here.
Water - 5-6 cup,
Sugar - 1/2 cup.
For sugar syrup
Water - 2 cup,
Sugar - 1/2 cup.

In a pressure cooker, add 6 cup of water and 1/2 cup of sugar. Here am using 5 liter capacity pressure cooker. Let it come to rolling boil point on high flame.

Meanwhile, take prepared homemade paneer. Paneer should neither too dry nor too moist. Mash and knead it properly with your palm for 10-12 minutes till paneer becomes smooth and your palm gets slightly greasy. Kneading process should done with light pressure of hand.

Now divide smooth paneer in to 9 equal parts. Roll each part to smooth and crack free round ball with the help of your palms as per below image.

Add prepared round balls in rolling boil sugar and water mix in pressure cooker.

Cover the lid and let it cook in high flame for one whistle. After one whistle, lower the flame to medium low and let it cook for another five minutes. Now switch off the flame and let pressure cooker cools down to room temperature.

For syrup
Take a pan and add 2 cup of water along with 1/2 cup of sugar. Give it a boil on medium flame.

Switch of the flame and let it come to room temperature.


Open the lid of pressure cooker. Take out prepared ball with the help of slotted spatula.

Slightly press it down gently with another spoon to remove excess water. Add into the prepared room temperature syrup.

Repeat the process with remaining balls. Now cover bowl with clean plastic wrap or lid and refrigerate for 2-3 hour. Now rasgullas are ready to serve.

Amount of sugar depends on your taste.
To check whether rasgulla is cooked well or not, take one rasgulla ball and squeeze syrup from it. Now dip again in to the syrup, rasgulla should came back into its real shape.