TRAVELOGUE
The Birla Temple, originally known as Lakshmi
Narayan Temple, and is situated below the Moti Dungri Fort in Jaipur. Dedicated
to Lord Vishnu and Goddess Lakshmi, this temple is a proud architectural
landmark of Jaipur.
1. Palaces of Jaipur
2. Lakes of Udaipur
3. Desert Forts of Jodhpur, Bikaner, and Jaisalmer
4. Ranthambore National Park
5. Ghushmeshwar Temple
COOKBOOK
Dal Bati Churma
Pyaaz ki Kachori
Dal Bati Churma
Ingredients for Bati and Churma
2 cups Whole Wheat Flour, (or a combination of flours).
1 cup Sooji (Semolina/ Rava).
1/2 cup Ghee.
1 teaspoon Ajwain (Carom seeds).
1 teaspoon baking powder.
Salt, to taste.
1/4 cup Jaggery, for churma.
Ingredients for Dal
1/4 cup Green Moong Dal (Split).
1/4 cup Black Urad Dal (Split).
1/4 cup Chana dal (Bengal Gram Dal).
1 Onion, finely chopped.
1 inch Ginger, finely chopped.
1 Green Chilli, slit.
3 clove Garlic, finely chopped.
1 Tomato, finely chopped.
1 Bay leaf (Tej patta).
1 inch Cinnamon Stick (Dalchini).
1 teaspoon Turmeric powder (Haldi).
1 teaspoon Garam masala powder.
5 sprig Coriander (Dhania) Leaves, chopped.
Ingredients for Tadka
1 teaspoon Ghee.
1 teaspoon Cumin seeds (Jeera).
2 Dry Red Chillies, halved.
How to make Rajasthani Dal Bati Churma
1. To begin making the Dal Baati Churma Recipe, we will first be making the bati.
2. Combine all the ingredients for the Bati together, except the jaggery until well combined. Add
water to combine it well and make a smooth and yet stiff dough. Leave the bati dough aside for
20 minutes so it rests and becomes fluffy with the baking powder that we added.
3. Once the baat dough is well rested, knead again for a few minutes.
4. Divide the dough in large lemon size portions (about 12 to 15 of them). Preheat the oven to 180 C
and bake the bati in the oven for about 20 to 30 minutes until browned on both sides.
5. Make sure to keep turning the baatis around, until it is browned from all sides. The batis will tend
to crack from the top while it is baking and that is completely natural.
6. Once the batis are golden brown in color from all sides, remove them from the oven.
7. For the churma, I usually make it from the same baked bati balls. Take 3 to 4 of them, crush
them, and combine them with jaggery in a mixer to make a coarse powder. And that's it, churma
is ready. The salt from the batis does not overwhelm the taste and tastes perfectly fine.
8. The next step is to make the dal for the dal bati.
9. To make the dal, add all the ingredients into the pressure cooker, except the ingredients for the
tadka.
10. Add 2-1-/2 cups of water and pressure-cook the dal for two to three whistles. After two whistles,
turn the heat to low and simmer for 10 minutes and turn off the heat.
11. Once the pressure is released completely, open the cooker and your dal is ready. Check the salt
and spices and adjust to suit your taste. Transfer the dal to a serving bowl.
12. The next step is to make the tadka. Heat ghee in a small pan, add the cumin seeds and red
chilies. Allow them to roast and crackle. Once done, turn off the heat, pour the seasoning over
the dal, and serve with the hot baatis.
13. Serving baatis are usually done in individual portions and bowls.
14. In a small serving bowl, add 2 batis, lightly crush them, drizzle some ghee over the baked baatis.
Pour the dal over the baked baatis and serve. I personally like to add the churma over the baatis
as well to give it a sweet touch and a delicious taste as well.
15. Serve the Rajasthani Dal Bati Churma for a wholesome weekend lunch or even for parties with
friends.
PYAAZ KI KACHORI
Ingredients
3 Onions, finely chopped.
1-1/2 cup All Purpose Flour (Maida).
1/2 cup Whole Wheat Flour.
1 teaspoon Cumin seeds (Jeera).
1/2 teaspoon Kalonji (Onion Nigella Seeds).
1/2 teaspoon Fennel seeds (Saunf), coarsely crushed.
1 tablespoon Kasuri Methi (Dried Fenugreek Leaves).
1/4 teaspoon asafetida (hing).
1 teaspoon Garam masala powder.
1 teaspoon Coriander Powder (Dhania).
1 teaspoon Red Chilli powder.
1/2 teaspoon Amchur (Dry Mango Powder).
2 teaspoons Ginger Garlic Paste.
1 teaspoon Whole Black Peppercorns, crushed coarsely.
1 pinch baking soda.
2 tablespoons Oil.
Oil, for frying.
Salt, to taste.
2 sprig Coriander (Dhania) Leaves, finely chopped.
How to make Pyaaz Ki Kachori
1. To begin making the Pyaaz Ki Kachori recipe, heat a cast iron pan with 2 tablespoons of oil. Once
the oil is hot, add asafoetida and saute it for a few seconds.
2. Add cumin seeds and saute till brown. Next, add ginger paste, garlic paste, red chilli powder,
onions and saute till the onion turn slightly brown and translucent.
3. Once the onion turns brown, add amchur powder, coarsely crushed fennel seeds, kalonji,
coriander powder, crushed black peppercorns, garam masala and mix well.
4. Lastly, add kasuri methi, chopped fresh coriander and mix again to blend well. Allow the mixture
to cool and add salt just before stuffing. The filling of kachori is ready.
5. The next step is to make the dough. Sieve maida, wheat flour and baking soda into a bowl. Make
a well in the center and add sizzling hot oil and salt. Mix well with a spoon.
6. Now add sufficient water and knead the dough. Cover the dough with a clean kitchen towel for
about 20 minutes.
7. Grease your palms and make small balls of the dough. Flatten the balls slightly and shape into
small bowls /cups with your fingers. Place some of the onion filling in the center and gather all
the edges and seal. Flatten the kachoris with your hands and make all the kachoris in the same
way.
8. Next, we will fry these Kachoris. Heat the required amount of oil in a heavy bottomed pan and
once the oil is hot, add the kachoris one by one. Fry them from both the sides till it turn golden
and crispy.
9. Once done, take them out on an absorbent paper.
10. Serve this crispy and mouthwatering Pyaaz Ki Kachori with Dhaniya Pudina Chutney and Date and
Tamarind Chutney for your evening snacks or tea party snacks. You can also serve it as an
appetizer for potluck or as a starter for your dinner parties.
PHOTO ALBUM
