Lajawaab turned one a couple of months ago (to be specific on the 17th of May), but with my hectic schedule and with the traveling, i just didnt find the time to do a post. A time to reflect back on the year that was happening and fulfilling in a lot of ways. And i owe it all to my friends and family who have always been there for me. A good friend who introduced me to the world of blogging, opened up doors to a world of learning (discovering different cuisines and learning about different traditions and culture)and friends. I love cooking - a hobby that i nurtured growing up as a kid and watching my aai work wonders in the kitchen. A hobby that was pursued and supported, thanks to my dear hubby dear who loves experimenting with food. But there are times when i dont feel like cooking or posting. Thats why i appreciate all you guys for your encouragement and support. Because of time constraint, its not possible for me to reply to all your comments. However, I really appreciate all the feedback and it means a lot to have someone email you or leave you a comment- it kind of motivates you to keep going forward. So thank you guys. I do try to reply to any queries as soon as possible, by either directly posting on the respective blogs and sometimes on my own (which i should be doing consistently).

3 cups Panch dal mix (available at Indian grocery stores or else substitute at home with Toor dal-red split masoor dal-yellow split mung dal- chana dal- split black urad dal- majority of the mix should be made up of urad and chana dalor you can just use urad, toor and chana dal depending on what you have on hands)

1 small red onion- chopped (optional- Not all Rajasthanis add onion to the dal)
1-1/2 inch piece of ginger-crushed
4 cloves garlic-crushed
3 green chilies-crushed
1/2 inch piece of ginger-finely chopped
1 green chilli-chopped
1 dried red chili
3 small tomatoes-finely chopped
1 tsp jeera
1/3 tsp turmeric
1/3 tsp chili powder
a pinch of asafoetida
1 tsp garam masala
3 tbsp ghee
salt to taste

1. Boil the dal in a pressure cooker with the turmeric, asafoetida, chopped ginger and chilli added in. Do not overcook the dal- the lentils should be soft yet not mashed.
2. Heat ghee, add in the jeera and when it cracks, add the onions and red chili and saute till the onions turn transluscent and slightly golden brown.
3. Next add in the crushed ginger-garlic-green chili paste and saute for 5-8 more minutes. (If not adding the onions then, this should be your second step).
4. Now add the chopped tomatoes and saute till the mixture releases the ghee. Add the red chili powder, garam masala and salt and saute for 5 more minutes.
5. Add in the boiled dal mixture, add 2-3 cups water (depending on how thick it is- the dal should be moderately thick in consistency), mix well and let cook for 20-25 more minutes.
6. Garnish with coriander and serve hot with the bati.

Rajasthani Bati

Makes 14-16 batis

5 cups Coarse whole wheat flour/Laddoo flour (available at Indian grocery stores- however you can substitute with regular whole wheat flour and semolina/rava/sooji)
1/2 cup oil
1/2 tsp baking soda
salt to taste
water/milk

1. Add in the salt and baking soda to the coarse whole wheat flour and mix well. Next add in the oil and mix.
2. Next knead the flour into a hard dough (a little harder than you make for the puris)- with water.
3. If the dough keeps breaking, then knead it with milk- it has the stickiness to help keep the dough together.
4. Roll into small balls and slighlty press. Keep covered till baking.
5. Have the oven preheated to 400 degree farenheit. Place the rolled balls on a baking tray and bake for 20-30 minutes. When you see the top turning golden brown, turn them over and bake for 15-20 more minutes. Based on your oven the time may differ. If the bati turns golden brown earlier flip them over and if not, bake them a little more.
6. When the batis turn golden brown all over and puff up a little, remove from the oven and pour ghee over them. Alternately dip in a bowl filled with ghee so that the ghee gets absorbed into the bati.
7. Serve hot with the dal

Churma





1 cup coarse wheat flour
1/3 cup ghee
milk
sugar as per taste

1. Add ghee to the coarse wheat flour, mix well and knead a dough with milk to resemble the consistency of batis.
2. Make very small balls and fry them in ghee till golden brown(alternately, bake in the oven and then mix with ghee).
3. Crush the balls in a mixer to a coarse powder, add sugar (i added 3 tsp) and serve with ghee on the side.

Lasun chutney

1 whole bulb garlic (crushed into a fine paste)
1/2 tsp jeera
3 tsp oil
1/2 tsp red chili powder (or as per your spice level)
1/3 tsp cumin-coriander powder
salt to taste

1. Heat oil, add in the jeera and when it pops, add the red chili powder and pour this mixture over the gine garlic paste. Or anltenately, add the garlic paste to this mix and saute for 2-3 minutes.
2. Add cumin-coriander powder, salt and (additional) chili powder -if required and serve the the Dal-Bati.



Kanda-Hari Mirch ka Khatta

This recipe is from the Taj Chef's vegetarian favorites. The green onions lend a wonderful taste to the kadhi.

Serves 4

3 cups dahi/yogurt made into buttermilk (consistency should be moderately thick)/ 1 liter buttermilk
3 tbsp gram flour/besan
150 gm green onions-chopped
2 tsp garlic paste
2 green chilies
1 whole dried red chili
2 tbsp coriander
salt to taste
2 tbsp oil
1/2 tsp turmeric
1/3 tsp jeera/cumin seeds
1/3 tsp mustard seeds
a pinch of asafoetida'1/2 tsp fenugreek seeds

1. Mix the besan with the buttermilk, so that there are no lumps.
2. Add the salt and turmeric and keep aside.
3. Heat oil, add the cumin, mustard and fenugreek seeds and when they pop, add the asafoetida and the green onion. Saute for 2-3 minutes- Do not let the onions turn brown.
4. Pour in the besan-buttermilk mixture and cook on medium heat till it starts boiling.
5. Reduce heat, add the garlic paste and green chilies and cook for an additional 15-20 minutes.
6. Garnish with coriander and serve hot with rice.