India Food Club

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Rajasthani Dal – Bati

The Fringe Chef

When it comes to authentic Rajasthani food, Dal-Bati should definitely top the choice. It’s a combination of indian bread balls served with pigeon peas curry. Tastes best when wrapped inside jute bag and baked in fire.This is the traditional way of baking though i would have to settle for an electronic oven today.

Ingredients

Bati

    -4 CUP OF WHOLE WHEAT FLOOR( I AM USING A 50 GM SIZE CUP).
    -4 TABLESPOON GHEE(CLARIFIED BUTTER).
    -1 TEASPOON OF SUGAR.
    -SALT AND WATER.

Dal

    -50 Gms of TUAR DAL(PIGEON PEAS).
    -1 TABLESPOON OF GHEE.
    -1 TEASPOON GINGER GARLIC PASTE.
    -1 TEASPOON OF CUMMINS SEEDS,BLACK MUSTURD SEEDS, FENUGREEK LEAVES EACH.
    -1 TEASPOON OF TURMERIC AND RED CHILLI POWDER.
    -1 MEDIUM SIZED CINNAMON.
    -2-3 CLOVES.
    -1 TEASPOON LEMON JUICE.
    -1 BIG ONION FINELY CHOPPED.
    -1 CUP TOMATO PUREE.
    -2-3 GREEN CHILLIES.
    -2-3 CURRY LEAVES.
Procedure

Bati

Mix the wheat floor, sugar and white.

Keep the…

View original post 308 more words

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This entry was posted on March 9, 2015 by in Uncategorized.
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