Bedmi / Bedvi poori and potato curry- A weekend brunch

This is a dish which brings childhood memories with each bite. My mother and my aunt, used to make it in huge quantities as we all had a habit of snacking on this poori.
My mausi and mom used to have it with tea, and sometimes with pickles, while me and my cousin would just grab one from the huge pile in the kitchen and munch on it happily.

Usually this poori is made by stuffing it like a kachori , but we make it by kneading the soaked and grounded dal with the flour.

 You will need:

• Dhuli urad dal/ washed black lentils- 1 cup
• Sooji- 1/2 cup
• Whole wheat flour-2 cups
• Ginger-1"
• Green chillies- 2, chopped finely
• Salt- 1 tsp or to taste
• Garam masala- 1/4 tsp
• Dhaniya powder- 1tsp
• Red chilli powder- 1/2 tsp
• Oil- 1tbsp
• Oil for frying

How to

1. Wash the dal well and soak it for 2-3 hrs. You can also soak it overnight. I usually do that.
2. Drain the water. Add ginger and green chillies. Grind the dal coarsely. 
3. Take the coarse dal in a bowl. Add all the spices. Add whole wheat flour, Sooji and 1 tbsp oil. Knead them together. Add very little water if required. The dough should be little stiffer than a chapati dough.
4. Cover and keep for 1/2 hour. Knead again for 10-15 seconds.
5. Make small lemon sized balls.
6. Apply a little oil on the Chakla. Roll them into 4-5" diameter circles.
7. Heat the oil for frying in a kadhai.
8. When the oil is hot, then lower the flame and fry the pooris.

I made it as a weekend brunch with potato curry and we all were tummy happy.
The best part is that my little one likes it too!!

Potato curry- No onion, no garlic recipe

This is a very simple dish to make. I usually make it on days on which we are fasting. Sometimes its yummily paired with Bedmi poori (will post the recipe soon).

Ingredients

• Potatoes- 3, boiled, peeled and diced
• Tomatoes- 2
• Ginger- 1' piece
• Green chillies- 1-2 (depending on the heat you want in the curry)
• Ghee/ Clarified butter- 1tsp
• Jeera/Cumin seeds- 1/2 tsp
• Heeng/asafoetida- a pinch

Spices

• Dhaniya power/coriander seeds powder- 1 and 1/2 tsp
• Red chilli powder- 1/4 tsp
• Haldi/ Turmeric powder- 1/4 tsp
• Garam masala- 1/4 tsp
• Salt- 1 tsp ( you can increase or decrease as per your taste)

Method

1. Grind tomatoes, ginger and green chilies together.
2. Heat Ghee in a Kadhai.
3. Add Heeng and jeera.
4. When the Jeera sizzles and brown, add the ground  tomato paste.
5. Add all the spices and mix well. Lower the flame a little and let it cook till the oil leave sides.
6. Add the potatoes and turn them in order to coat them with the cooked gravy. Add some water. Here you can decide the amount as per your need to have a thick or thin gravy.
7. You can mash a few pieces of potatoes here to give texture to the gravy.
8. Taste and adjust for salt.

Serve hot!

Dal dhokli/ Wheat flour dumplings with lentil mix

This is one of my favorite recipe. My mother used to make it, usually during cold days when the winters had not really settled in but the evenings and nights were chilly. A warm bowl of love....

Ingredients
For dal
Split moong chilka dal/ Green Gram dal- 1 katori
Chana dal/Bengal gram dal- 1spoon
Fresh ginger- grated, 1 spoon
Green chilli-1, chopped
Turmeric powder-1/4th tsp
Water- 2-3 katori

For dhokli
Whole wheat flour- 2 katori
Besan/Gram flour- 2 tbsp
Ghee/Clarified butter-1/2 katori approx
salt- to taste
Jeera/cumin seeds- 1/4 tsp

For tadka/tempering
Ghee/clarified butter- 2tsp
Red chilli powder-1/2tsp (adjust according to taste)
Jeera/Cumin seeds-1/2tsp

PS: katori is the household bowl in India and measurement differs from one region to another. The katori which I used holds about 150 ml of liquid.

Method

1. Take wheat flour , add all the ingredients for the dhokli and knead it. Use lukewarm water to make dough. Keep aside for 15-20 min. Knead with both hands to make the dough smooth and divide into small balls. Flatten the balls and make a hole in the middle (something like a very thin doughnut). If you make it thick, then it will not cook well.
2. Take all ingredients for the dal in a pressure cooker.
3. Add the prepared raw "dhokli" and close the lid of the cooker. 
4. The whole preparation should be ready after 3-4 whistles, but always remember cookers are different everywhere, also the water quality might differ and increase or decrease the cooking time. The best way to know if the dal dhokli is done, is to check the 'chana dal' for done-ness. 
5. When the 'dal dhokli' is done, then temper it just before serving.
6. Take ghee in a pan, put it on high heat. Add jeera and let it sizzle and brown. 
7. Add red chilli powder and turn this mix into the cooker. Take care that the chilli should not get burnt. This will give a lovely reddish tinge  and a beautiful aroma to the preparation. 
8. Serve hot.

 

Chapati porridge

As kids, we used to enjoy a porridge made by my grandmother. It was called "khankhre ki khichdi". She used sun- dried chapatis (called khankhra in the local language) and a mixture of veggies to create this tasty dish. We usually had this one in dinner as it tastes best when served piping hot.

These sun-dried chapatis came from the leftover chapati of the household. After drying they were collected in a box till we had enough to make this porridge. This simple dish was a specialty of the household. We all loved it!

Since the climate where I live, is humid during the better part of the year, I can’t manage to have sun-dried chapati. To overcome this, I just skipped this step and made my own chapati porridge from the memories of the taste. It’s a great way to enjoy leftovers, as it creates a whole new dish.

                       
Chapati porridge/roti poha
Ingredients
1. Chapati-2
2. Tomato-1, chopped
3. Onion-1 small,  chopped
4. Green chilly- 1, small, finely chopped (add more for a spicier option)
5. Oil- 7 ml  (1 &1/2 spoon)
6. Rai (mustard seeds)- 1/4 tsp
7. Haldi (Turmeric powder)-1/4 tsp
8. Lal mirch (red chilly powder)-1/4 tsp
9. Dhaniya powder (coriander seeds powder)- 1 heaped tsp
10. Salt to taste or 1/4 tsp
Note:  You might add other vegetables like beans, potatoes, carrots, peas etc.
Method
1. Tear the chapatis into bite size pieces. Keep aside.
2. Heat oil in a fry pan or a small wok. Add mustard seeds.
3. When the seeds begin to pop, add onions and cook till they are translucent.
4. Add the tomatoes, green chilies and the remaining spices in that order. Mix them well.
5.  Let it cook on a medium flame, till you see the oil on the sides. Stir in between, it should not stick to the bottom of the pan. Add water if required.
6. Add the pieces of chapati. Turn and mix so that all pieces are properly coated with the spice mixture.
7. You can add a little water if you feel that its turning out to be too dry. I did not add any as my porridge was moist enough for my taste.
Note: You can add boiled potatoes (mash them with back of the ladle/spoon) and water to have thickened gravy in the porridge
Enjoy!

Laapsi (Sweet Bulger)

This is a traditional Rajasthani sweet.  Whenever I have to serve something special and traditional, this one comes real handy. It's easy to make and is usually bang on target!

In my home, it was usually made in the Diwali (Popularly known as, the festival of lights) "Annakoot" poojan (the traditional prayer with offerings during Diwali time). A lot of times it was a feast-feature when we had gathering of the whole family (yes, I happen to have a huge joint and extended family).

This recipe is associated with old memories of childhood, where we just went running about the place and ate everything served on our plates (since we were at least 4 kids sharing a big plate).The kitchen would be crammed, because most women would be in there with aroma of goodies floating around.
Those were the days…

Recently my hubby got a taste for it! So he requested me to make it and I happily obliged. With a recipe that tasty & easy…who wouldn't?
Laapsi
Ingredients
1. Daliya (broken wheat, Bulger)-1/2 cup
2. Jaggary/ gur-1/2 cup
3. Clarified butter/Ghee- 1 Tbsp
4. Green cardamom (crushed)- about 1-2 pinch, discard the shell
5. Dry fruits- (optional)
6. Water for cooking

Method
1. Heat ghee and soak jaggary in water
2. Roast daliya in this ghee till its golden brown.
3. Pour water and let it cook on medium flame for a 5-10 minutes
4. Strain the jaggary soaked in water and collect the water. The remaining jaggary can be kept for further use.
5. When the daliya is cooked add jaggary water to it
6. Let is cook for a few min. The visible water should evaporate.
7. Add the crushed cardamom. You can also add dry fruits (almonds, cashews, raisins etc.) to this mix.
8. Serve hot.

Dal baati choorma (Rajasthani special)

Today I bring to you the special preparation of Rajasthan (dharti dhoraan ree or Land of the sand dunes). This large state in the west of the Indian subcontinent has a unique cuisine of its own. Its capital happens to be my hometown and thus this dish of dal- bati brings back the memories of the scant rainy season or the cool season of September to mid October (just preceding the teeth chattering winters) when it was best enjoyed. It also brings warmth and joyous laughter back with the whole family seated together enjoying the hearty meal.

Rajasthani's do not skimp on their favorite ghee/clarified butter especially while serving to guests. I've tried using less, but there is really no limit to how much you can add on the top of a bati or dal.

DAL BAATI & CHOORMA (CHURMA)

For Dal
Ingredients:
Urad dal-100 gm
Moong dhuli dal-50 gm
Chana dal- 50 gm
Ghee (clarified butter) - 2 tbsp
Heeng (asafoetida)- 1-2 pinch
Jeera (cumin seeds)- 1 tsp
Haldi (turmeric powder) - 1/2 tsp
Lal mirch (Red chilli powder)- 1/2 tsp
Garam masaala- 1/2 tsp
Dhaniya powder (coriander seeds powder)- 1 & 1/2 tsp
Tomatoes- 3
Green chili-2, chopped
Ginger- 1" piece

Method
1. Wash thoroughly and soak all the dals together for 1-2 hours. You can soak it for longer also.
2. Grind tomatoes, green chillies and ginger togehter
3. Take dal in a pressure cooker, add salt, haldi and twice the water. Put on high flame to cook.
4.After 1-2 whistles, lower the heat and continue to cook till done.
5.The cooked dal should not be total mush, it should hold some shape and should be easily pressed by fingertips.
6.Heat ghee in a khadhai/wok, add cumin seeds and heeng. When they sizzle then add dhaniya powder and pour the tomato mixture in it. Add lal mirch and cook until the ghee is left on the sides. Now add garam masaala and stir.
7. Pour the boiled dal on this mixture. Stir and check the salt. Add more if required.
8. Serve hot with batis

For Bati

Ingredients
Wheat flour- 400 gm
Semolina/rava/suji- 100 gm
Melted Ghee (clarified butter) - 100 gm
Jeera (cumin seeds)- 1 tsp
Ajwain (carom seeds)-1 tsp
Baking powder- 1/2 tsp
Salt to taste

Method
1. Mix all the ingredients in a mixing bowl.
2. Add a little lukewarm water and make hard dough (like that of poori). Don't make it very hard.
3. Cover and keep for 1/2 hour.
4. Pre-heat the oven to 250 degree centigrade.
5. Make round medium sized dough balls.Keep them on a baking tray.
6. Place tray on the medium rack for 25-30 min. Turn baati every 5-7 min.
7. Take out from the oven and pour some more melted ghee (optional) before serving.

The traditional choorma recipe calls for more ingredients like almonds, raisins, pistachios etc. and more ghee too. It involves both roasting and frying the dough. I however have restrained from making it too 'fatty'. Fortunately, I got a result similar to the original (I thank my mom for the improvisation tip). Also, since I did not have Gur/ jaggary or Bhura/ a variety of ground sugar, I used brown sugar I had.

For Choorma

Ingredients:
Wheat flour- 400 gm
Semolina/rava/suji- 100 gm
Melted Ghee (clarified butter) - 200 gm
Elaichi (cardamom)- ground, 1 tsp
Brown Sugar - 400 gm (one can adjust for taste)

Method

1. Mix all the ingredients in a mixing bowl.
2. Add a little lukewarm water and make soft dough.
3. Pre-heat the oven to 250 degree centigrade.
4. Make medium sized flattened dough balls.Keep them on a baking tray.
5. Place tray on the medium rack for 25 min. Turn flat pieces every 5-7 min.
6. When they are roasted well. They should not be too dry.
7. Let then cool a bit, till you are able to handle them with your hands.
8. Break them into small pieces, alternatively grind in a food processor till powdered.
9. Add Sugar & ground elaichi and mix well.
10. Sieve though a mesh for same granule size and better texture.
11. Serve on side with dal bati.

Note: I make the dough for both bati and choorma and keep them in seperate baking trays in the oven, since I bake them at the same temperature.

Sometimes we like to mash batis in the dal, top it up with ghee and relish it by eating with hands (yeah, no spoons!) and it is fingerlicking tasty..:)

Enjoy!