A wonderful Dish-Dal Baati
Do you all like me wonder about authenticity of recipes??
Do you blindly follow a recipe if its unknown cuisine. How do u know whether its a traditional one.
When I am guest hosting RCI-Rajasthan, I actually didn’t know where to look for for authentic recipes which gives me a picture by picture illustration of an unknown cuisine. Am I being judgemental here? Does any of my readers feel that?
For me if its an unknown cuisine like mexican, moroccon,mediterrean etc, I would like to see pictures of the recipe and how to cook rather then googling and get loads and loads of websites which vaguely describes and to my utter amusement, sometimes the ingredients doesn’t match with the cooking method.
Its so hard right…When I look for different recipes from India, we have so many wonderful fellow bloggers whom we can trust and those step by step pictures speak 1000 words and it doesn’t look intimidating.
Any how I would love to see an authentic website which categories each cuisine with pictures and recipes together.
If I am ignorant and if something like that exists please my friends do enlighten me… Till then … Savour my Baatis with Dal… my contribution to Flavours of Rajasthan. The version I followed is from here.
I tweaked this traditional recipe as I couldn’t find some of the ingredients in my pantry.
For Baatis
2 cups wheat flour
2 tbsp. ghee
salt to taste
Method
Mix the flour, salt and ghee and knead until the dough is very stiff with very little warm water. Shape them into lemon sized balls.
Bake them in the oven for atleast 1/2 and turn them once,Take them off as soon as the baati is brown and crusty.
Serve immediately by break them into small pieces and pour some ghee(I haven’t as I am dieting u see) .Have it with the dal and pickle.
For Daal
1 cup of green moong dal, toor dal, yellow channa dal
1 tbsp. ghee or oil
1/2 tsp. garam masala
1 tsp. red chilli powder
1/4 tsp.haldi (turmeric) powder
1/2 tsp. coriander powder
salt to taste
1/2 lemon
1 tbsp. coriander chopped
1/2″ ginger grated
1/2 tsp. each cumin and mustard seeds
2 cups water
Method
Wash all the dals together and add 1 cup water and a pinch of turmeric.Pressure cook.Now take a saucepan and put ghee in a pan and add cumin and mustard seeds, as soon as they start spluttering add ginger and all the spice powders. Fry for a minute,and then add the dal.Stir well and let it boil for sometime.Add lemon juice and garnish with chopped coriander. Savour those amazing baatis with the dal. It was our meal last night and thoroughly enjoyed.
Stumble it!
May 14th, 2008 at 3:54 pm
Bati looks wonderful P, great combo with dal, must try!:))
Asha do give it a try, I absolutely love them. The dal and everything tastes so different n yummy
May 14th, 2008 at 6:55 pm
hey the dal baati looks yummy…Do visit my blog also..
Hetal Thank you and oh yes will visit your website very soon..
May 14th, 2008 at 10:35 pm
Hi Padmaja, I hear what you’re saying. I found a recipe where the method just didn’t seem right, so I changed it. If anyone has any advice, I’d be very happy to receive it.
Authenticity is a difficult one, and it shouldn’t be confused with ‘the cook’s personal touch’, simply because of the nature of cooking. It is not prescriptive, and it depends on the cook. Also, how do we account for the fact that the recipes and cuisines change over time, always incorporating new ingredients… 500-600 yrs ago, chilies were not an authentic ingredient in India, for example.
Me too, I can totally understand how the recipes and cuisines changed but for a person who wants to try some real dishes like mexican? where do u turn to? For me without pictures I can’t trust a recipe u know!!
May 15th, 2008 at 12:26 am
baati’s look great, Padmaja! very well done!
Thank you mu dear Richa
May 15th, 2008 at 9:43 am
Lovely …bookmarked to try soon
May 15th, 2008 at 10:30 am
i hear u padma. i kind of go through same phase for every RCI. its so dam difficult to know if its really authentic or not and most times the ingredients never match the recipe direction. thanks to blogs i am able to cook something which most of the times turns out to be simply superb.
i had been wanting to cook daal bhati for u from athika’s blog but never got time to do it. planning to do it next weekend as its a long weekend. now i have got ur blog to refer also
May 16th, 2008 at 1:08 am
I know what you mean by that, Padmaja. There are more books on world’s cuisine than on regional Indian cuisine.
May 16th, 2008 at 5:43 am
Love those little cracks on your baati..just perfect to soak up all that ghee they are dunked in
And from what I remember, they pretty much look like what you would find in any nook of Jaipur.
May 16th, 2008 at 3:19 pm
Daal Bati is such a classic. I am still thinking about what to make Padmaja… eek better hurry!
May 16th, 2008 at 3:27 pm
Oh no, looks like I just missed the deadline…
May 16th, 2008 at 5:45 pm
Padmaja, this looks amazing. Your photos are beautiful!
May 18th, 2008 at 10:17 pm
Yeah, I know what you mean P, when it comes to the Regional cuisines of India, I am so ignorant. I did buy some books from India this time, including a Rajasthani one, I had a recipe shortlisted for RCI, but unfortunately we are not making much Indian food at home this month, you know the reason… It was a lovely spicy mutton dish, I will make it as soon as Siv is better, but it is too late for the event I guess..
Sorry..
May 20th, 2008 at 12:30 am
Hey the bati looks awesome….. ohhhhh… its looks too good….
Hey I wanted to ask a small query… Hope u would not mind…
How do u put such huge pics in ur blog?
Do check out my blog too…:)
May 21st, 2008 at 7:17 am
Padma, very true about autheticity factor. For Rajasthan, even i did so much of googling and finally tried gatte ka pulao and daal baati. Posted the pulao. But due to some constraints on home front, I could not post it for ur event. Daal-baati post will be among the first few posts when my blog is back to action.
Your baatis has come out very well.
May 21st, 2008 at 6:09 pm
aaah u too made dal bati… cool … will wait for d round up