Wednesday, July 31, 2019

Dal Baati Churma - Rajasthani Special

For  this July 2019 , Ssshhhh secretly cooking , We are cooking from Rajasthan . Rajasthan cuisine was lot different from other northern cuisine. As most part of the state is dessert , fresh vegetables are rarely used in cooking. 

   I was paired with Sujatha Shukla of pepper on pizza . I gave her amchur powder and fennel as secret ingredents. She made a delicious dish with that . Check her recipe here.

   She gave me Channa dal and Ghee as my secret ingredients. I made  the Rajasthani Favourite Trio - Dal Baati Churma .

  It is popular in Rajasthan , Uttar Pradesh and Madhya Pradesh. 
 Dal Baati Churma - A platter of semi sweet churma , spicy dal and cooked baati , a hard wheat bread.
 Churma is the sweet dish made by crumbling the few of prepared batti and mix powdered sugar. 
 Dal is prepared using tuvaar dal , Chana dal , mung dal , moth dal or urad dal. The pulses or lentils are cooked together after being soaked in water for a few hours. A tempering of mustard  , cumin  and hing , followed by green chili , garlic , coriander , turmeric powder , ginger are added to the vegetable oil. Cooked dal is added to the tempering  - Rajasthani Panchratna dal.

Baati is a hard bread made up of wheat flour . Wheat flour is kneaded  and shaped into tennis ball sized round balls and cooked on a well heated traditional oven. The golden brown baati is greased with ghee and is served with dal , rava ladoo , rice , pudina chutney , Kairi ( Raw Mango ) chutney , green salad with lots of onion and fresh buttermilk ( Chass ).

 The ingredient list may seem long , but with proper planning you can easily make the trio single handedly.

Requirements : 
For Baati :

2 cup wheat flour 
1/2 cup semolina
4 tbs melted ghee 
2 tbs besan flour ( Bengal gram flour )
1/2 cup milk 
1 tsp fennel seed 
1/4 tsp carom seeds 
 Salt to taste 
 Ghee for deep frying

For churma :

1 cup whole wheat flour
1/4 cup semolina
4 tbs melted ghee
1/4 tsp cardamom powder
 5 tbs powdered sugar
 Ghee for deep frying

For Dal :

1/4 cup Channa dal ( Split Chickpea )
 1/4 cup Moong dal ( whole Green gram )
 1/4 cup Tuvar dal ( Split Pigeon pea )
 1tbs Urad Dal  ( Black gram )
 5 cloves Garlic
 1 onion chopped 
 3 tbs ghee
1 tsp mustard 
1 tsp cumin 
2 Tomato
 A pinch of hing / Asafoetida
 2 green chilli
 1/4 tsp turmeric powder 
1/2 tsp red chilli powder
 1 tsp coriander powder
 1/4 tsp garam masala
 Salt to taste
 3 cloves 
 1 bay leaf

Method :

Making of Churma :
         In a bowl mix whole wheat flour , semolina and melted ghee , mix well. Sprinkle about a quarter cup of water and knead to a stiff dough.
   Divide the dough into equal parts .

 Shape each part of dough in the shape of your fist by pressing the four fingers into the dough.

 Heat ghee in a deep kadai , add one or two shaped dough and fry till golden brown on a slow flame.
 Fry all the dough and let it cool completely.
Crumble them and blend to fine powder by using mixer.
 Add the powdered sugar and cardamom powder , mix well.
 If adding silvered almonds , add and mix well.
Note : 
   If you don't want to deep fry in ghee , you can shape the dough into small round balls and cook in a Appe pan ( Paniyaram pan in Tamil ) / Ebelskiver  pan. Then dip the cooked balls in a cup of ghee or brush. I prefer this method over deep frying in ghee.

Making of Dal :

   Dal can be easily cooked by soaking them for an hour. 

  Combine all the dal and wash twice in clean water. Then soak in about four cup of water.

 Pressure cook the dal along with turmeric powder for three whistles.

 Heat ghee in a pan , add cloves , bay leaf , cumin seeds , slit green chilli , Hing  and saute for a minute.

 Add chopped garlic and onion , saute till onion becomes transparent.
Add in the chopped tomato , chilli powder , coriander powder , garam masala and saute for a minute.

Add the cooked dal and required salt and simmer for ten minutes.

Making of Baati : 
 In a bowl , add the whole wheat flour , semolina , besan flour , fennel seed , Ajwain seeds and mix well. 
 Add the milk , salt and combine well.
Knead the dough and divide into equal parts. Shape into round balls and deep fry in hot ghee on slow flame.
I didn't deep fry in ghee , You can also bake the baatis in the oven for 200*C for 30 - 40 minutes. Then dip in a bowl of melted ghee.
I cooked the baatis in a appe pan / Ebelskiver  pan. 
I made a X shaped cut on the shaped dough and placed on the holes of the ebelskiver pan and cook on slow flame with a lid to cover . Turn in between to cook all sides, the outer skin of the baatis will become golden brown , indicates the baatis are cooked. It take around 20 - 30 minutes.
I used Iron paniyaram pan , so it heats quickly and retains the heat well.

Dip each baati in a cup of ghee or brush the ghee.

Serving :

In a plate place two baati divided into pieces , pour a laddle full of dal , a spoon of ghee and a spoon of chopped onion.

Wednesday, July 10, 2019

Voisilmäpulla - Finnish Butter Eye Buns#eattheworld

    I joined a new facebook group Eat the world Recipe challenge on June 2019 . It was the group of bloggers cook recipe of our choice from a country randomly chosen on 12 th of the previous month and we has to post the recipe by 10 th of the month.

 Eat the world recipe challenge - cooking from Afghanistan to Zimbabwe. This month's country selected was Finland. Check the group's link here.

 Finnish cuisine is generally combining traditional country fare and haute cuisine with contemporary continental style cooking. Finnish foods often use wholemeal products like rye , barley , oats and berries such as bilberries , lingonberries , cloudberries and sea buckthorn.

  Pulla , a sweet cardamom flavoured bread eaten with coffee or as dessert. The pulla are shaped to different shapes one of thi shape is this butter eye buns. The buns resemble eye shape and Recipe is adapted from here.

   Butter eye Buns (Voisilmäpulla)  are made with a cardamom - scented dough and a filling of butter and sugar erupts from the golden top leaving a sweet crunch on top. Use pearl sugar crystals which makes the buns look beautiful. I used normal size sugar . You can use flaked almonds also or leave the buns as plain. 

   To create the eruption on top of the buns , cold cubed butter is inserted into the buns just before it is baked.

  When baked with the frozen butter cube in the middle , butter melts while baking and the melted butter stays in the middle dent of the buns , which gives the eye appearance , hence the name Butter eye buns .
  I baked the first batch of buns at 200*C it caused the eyes to darken like a dark circle around the eyes. Then baked the second batch at 180*C , It was baked well.

 The buns tasted delicious with the cardamom flavour. I made the buns as eggless, if you want to add egg , add an egg to the dough and can give egg wash before baking.

Requirements :
225 ml milk
500 g all purpose flour
1 tsp salt
1 tbs active dry yeast
1 tbs ground cardamom
75 g sugar
50 g unsalted butter cut into cubes of 1 cm and chilled
50 g caster sugar
 Pearled sugar to decorate
 Boil the milk and let it reach to lukewarm , add the butter and mix well.

 In a bowl , add the flour , ground cardamom , yeast , sugar and mix well.
Add the milk and salt , mix well. Once the dough has come together , knead it for 10 minutes until it becomes soft and smooth.

Place the dough in an oiled bowl , cover with a towel and keep in a warm place.
Once the dough is doubled , punch the air out . Divide the dough into 12 equal sized and roll each into ball. Let the buns double for another 30 minutes. 

 Once the buns are doubled , just before baking , make a depression in the centre of each bun and place the butter cube in it. In some recipes , they sprinkle ground cardamom along with the sugar on the butter cube......

 I brushed the buns with melted butter and sprinkled sugar on the butter cube and on the sides of the bun. You can use egg wash for browning of the buns.

 If using pearled sugar scatter some around each bun, but I used normal sugar.

Bake in a preheated oven @ 180*C for 15 to 20 minute or until the bread turns golden and the butter bubbling.

Cool on a wire rack and serve. Voisilmäpulla are ready to serve. Enjoy this cardamom flavoured butter eye buns with your coffee........

Check out all the wonderful Finnish dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Nicoletta & Loreto Sugarlovespices: Mustikkapiirakka (Finnish Blueberry Pie)
Tara’s Multicultural Table: Makaronilaatikko (Finnish Macaroni Casserole)
Culinary Adventures with Camilla:" target="_blank">Mustikkapiirakka (Finnish Blueberry Pie)
Sharanya Sara's Tasty Buds: Voisilmapulla(Finnish Butter Eye Buns)
A Day in the Life on the Farm:" target="_blank">Lihapullat (Finnish Meatballs)

Tuesday, July 9, 2019

Batterway Drop Doughnuts#BreadBakers

   I made Batterway Drop Doughnuts for bread bakers. It was a easy and kids friendly recipe. Do make it.......

   We Bread Bakers are baking fried yeasted bread for this July 2019 as suggested by Sneha Datar of snehasrecipes.

  When I searched for fried yeasted breads , most of them are doughnuts . Then I came across this recipe of batterway drop doughnuts in the Red star yeast page.

 Batterway Drop doughnuts are easy , no knead bite- sized fried doughnuts.

 Batterway  of mixing yeast dough use less flour and thus the yeast mixture is thinner than dough. This method is a modification of the straight dough method that eliminates kneading.The Stirring develops the gluten in the dough. It is the quickest mixing method .

Requirements :

3¼ cup all purpose flour 
¼ tsp Instant Dry yeast
Half cup water
 ¾ cup milk
 ¼ cup sugar
1 tsp salt
2 tbs butter 
½ tsp Mace
 ½ tsp Nutmeg
Oil for frying
Powdered sugar for coating

 Heat water and milk to lukewarm ( 110* - 115* F ) and all ingredients at room temperature.

Dissolve the yeast in the lukewarm water and let it proof. 
In a bowl , add sugar , salt , butter and spices like mace and nutmeg. To this add the milk and mix well.

Add in half flour and mix with a spoon or dough whisk. Then add the remaining flour and mix again for 2 minutes.

Cover the bowl and let it rise in warm place until doubled.

 Beat down the raised batter in about 25 strokes. Let it rest while oil is heating ( 350* - 375* F ).

 Drop the batter from a teaspoon or small cookie scoop into hot oil.

 Turn the doughnuts and cook till it becomes golden brown. Cook on medium heat to cook evenly. 

 Use a slotted spoon to drain the oil and place on paper towel.
Roll the doughnuts in powdered sugar while it is still warm.

Batterway Drop doughnuts are ready to serve.......

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