PAAV - PAAVBHAJI BUN

         

Ingredients:
1 1⁄2 cup Milk
1 tbsp  Yogurt
1⁄2 tsp Salt
3 tbsp Sugar
4 tbsp  Oil
4 1⁄4 cup  Plain all purpose flour
1 1⁄2 tsp  Yeast

Method :

1.   Put all these ingredients in sequence in Bread machine pan on dough setting.

2.   When dough is ready, make 12 or 16 balls out of this and place it in the pan. Spread oil on the balls and Keep this pan in the oven with oven light on for at least one hour. Then it should be double in size.

3.   Then take the pan out of the oven and preheat oven at 300F.

4.   Bake until golden brown. 

Dal Bati (Rajasthani cuisine)



When you mention about Rajasthani food dal bati has to be on the top of the list, otherwise it is incomplete. Dal bati is a popular Rajasthani delicacy. Dal is simply soup of mixed lentils, cooked with spices. Bati is a baked, whole wheat bread rolls and the combination is known as dal bati. Traditionally bati is cooked over charcoal, but oven also works great.
  First time I had dal bati in Udeypur, Neel kamal a restaurant with royal setting that was a memorable experience. They served dal bati with buttermilk known as chaach. I suggest having this for leisurely lunch/dinner.

Recipe will serve 2
Makes 8 Batties


Ingredients:
For Dal

• 1/4cup chana dal (split gram)
• 1/4 cup toor dal
• 1/4 cup moong dal (split with skin)
• 1/4 cup urad dal (split black lentil with skin)
• 1/4 teaspoon turmeric (haldi)
• 2 teaspoon ginger grated
• 1-1/2 teaspoons salt
• 1 teaspoon coriander powder (dhania)
• 2 teaspoon mango powder (amchoor)
• 1/2 teaspoon garam masala

For seasoning

• 3 tablespoons clarified butter (ghee)
• 1 teaspoon cumin seeds
• 1/2 teaspoon chili powder
• 2 dried red chili broken in pieces

For Bati

• 1 cup whole wheat flour (roti ka atta)
• 1/4 cup fine sooji (semolina)
• 1/8 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup clarified butter (ghee)
• 1/2 cup milk use as needed

For serving

• About 1/4 cup hot clarify butter (ghee)

Method

1. Combine all dals, wash changing water few times. In a pressure cooker add dal with 4 cups of water, salt, turmeric, coriander powder, and ginger, cook on medium high.
2. After pressure cooker start steaming lower the heat to medium and cook for about eight minutes. Turn off the heat; wait until all the steam has escaped before opening the cooker.
3. Dal should be soft and mushy, consistency of the pourable batter, if needed add hot water. The consistency of the dal will thicken over time.
4. Add garam masala and amchoor, mix it well.
5. Heat ghee in a small saucepan for seasoning; after ghee is moderately hot add cumin seeds as they crack add  red chilies and red chili powder. Stir for a few seconds. To prevent the spices from burning, you may add 1 teaspoon of water. Pour spiced Chaunk over dhal. Mix it well and let it simmer for two to three minutes.
6. Dal is ready.

For the Bati

1. Preheat the oven to 350 degree F.
2. In a mixing bowl mix all the dry ingredients together, flour, sooji, salt and baking soda. Add the ghee and mix with fingers, add the milk as need to make firm dough, knead the dough well. Set aside for about 10 minutes.
3. Divide the dough into 8 equal parts and roll them into balls. They will not be very smooth dough ball and will have cracks all over; this will help them to cook all the way through. Arrange the batis over cookie sheet about one inch apart and place the pan on middle oven rack and bake at 350 degree F in a preheated oven for 25 minutes. Turn them over and bake for another 30 minutes until batis are golden brown all around.
4. Break one bati from one side to make sure they have cooked through.

How to Serve

1. Break the bati into two pieces and pour about one teaspoon of hot melted ghee over and serve with bowl of hot dal.
2. If you have baked the batties earlier heat the batties in oven for about 10 minutes.

Enjoy!

Naan – Oven Baked Flat Bread



Naan is the most popular Indian bread in the Western world. It is a flat bread that is traditionally cooked in a clay oven or “tandoor.” This recipe however uses a regular home oven (with a pizza stone). Serve Naan with daal makhani, shahi paneer or any other vegetable.

Makes 6 Naan.

Ingredients:

• 2 cups of All Purpose flour (Plain flour or maida)
• 1 teaspoon active dry yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• Pinch of baking soda
• 2 tablespoons of oil
• 2 1/2 tablespoons yogurt (curd or dahi)
• 3/4 cup lukewarm water

Also needed

• 1 teaspoon of clear butter (ghee) to butter the Naan
• 1/4 cup All Purpose flour for rolling

Method

1. Dissolve yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
2. Add sugar, salt and baking soda to the flour and mix well.
3. Add the oil and yogurt to make crumbly dough. Add the water/yeast mixture and additional water as needed to make into firm dough. Note: The dough will soften as it rises.
4. Knead the dough until smooth. Cover the dough and keep in a warm place three to four hours, until nearly double in volume.
5. Heat the oven to 500°F with pizza stone (baking stone) approx. thirty minutes, until stone is hot. Using a baking/pizza stone will help to give the naan close to same kind of heat as a clay tandoor.
6. Next turn the oven to high broil.
7. Knead the dough for about one minute. Divide it into six equal parts.
8. Roll each piece of dough, into eight ovals. Dust the surface lightly with dry flour to help with the rolling.
9. Lightly wet your hands and flip the rolled naan between your palms. Place two naan on your baking/pizza stone and put it into the oven.
   Bake the naan two at a time. The naan will take two to three minutes to cook, depending upon your oven. The baked naan should be golden brown on top.
10. Take naan out of the oven and brush lightly with clear butter or ghee.
11. Wait two to three minutes before baking the next naan to give oven a chance to regain lost heat.

Serving suggestion

• Serve Naan with Dal Makhani, Punjabi Chole, Palak Paneer Enjoy!

Notes

• If pizza stone is not available, use baking sheet.
• Once the top of the naan is cooked, turn them over to cook on the other side.

Mozzarella Cheese

 

Ingredients:

• 1 Gallon Whole Milk

• 1 & 1/2 Cup Water

• 1/2 tsp Citric Acid

• 1/2 Tablet Vegetable Rennet (Rennet tablet to buy)
 
• 1 tsp Salt

• Food Thermometer

Method:

1.  Dissolve 1 and ½ tsp Citric Acid in 1-cup cold water. And dissolve 1/2 tablet Vegetable rennet in 1/2 cup water and keep aside.
2.  In heavy pot, Add Citric Acid solution in 1-gallon milk and put it on a gas stove. Heat the milk until it reaches 90F mark on the thermometer. Turn off the gas stove.
3. Then add rennet solution. Stir for 30 seconds then cover the pan and wait for 5 minutes.
4. Check the curd, it will look like custard and the whey (greenish water) will be clear. If  too      soft, let it set for few more minutes. 
5. Cut the curd into 1-inch squares with a knife that reaches the bottom of the pot.
6. Then place the container back on the gas stove and heat until it reaches 105F mark on the thermometer while stirring slowly.
7. Turn off the heat and wait for 20 minutes.
8. Filter the curd through colander or cheesecloth. Drain the whey from the curd by pressing gently.
9. Then place the curd in a bowl and heat it in a microwave for 1 minute.
10. Drain excess whey and add 1tsp salt. Knead the curd little and it should be shiny in structure.
11. Place back in a bowl and heat it in microwave for 30 seconds. Then knead into a big ball until it is Smooth and shiny.
12. Wrap it in a clear plastic wrap and put it in a refrigerator for few hours. Then shred it.