Posted on 1 Comment

Eggless Chocolate Walnut Brownie

Here is a simple, fail proof, No Butter, No Maida recipe for an Eggless Chocolate Walnut Brownie

Brownie is a baked dessert with a texture midway between a cookie and a cake. It is dense, moist, fudgy and are mostly associated with chocolates. A rich chocolate brownie with crunchy walnuts is always an irresistible combo for any dessert lover.

Continue reading Eggless Chocolate Walnut Brownie
Posted on Leave a comment

Dal Baati Churma

 #Traditional #WholesomeFood #RajasthaniCuisine

Besides its splendid history, rich culture and heritage, the most striking aspect of Rajasthan is its aromatic, colourful & delectable cuisine. ‘Dal Baati Churma’, one of the popular delicacies of Rajasthan…a wholesome trio…complete meal in itself, is a quintessential menu in all festivals and feasts.

How to make Dal Baati Churma?

Prepared using simple ingredients, this unique combo consists of flaky but soft baati, tangy & spicy mixed dal and partially sweetened churma. As baati and churma have long shelf life, they can be prepared in large batches and used along with other Rajasthani food variations.

Baati

Baati, round shaped bread is made using whole wheat flour, ghee, ajwain and salt. It is usually deep fried or baked or grilled and dipped in hot melted ghee before serving. The process of baking baati can be done over charcoal chula or in tandoor or in oven.

Here, I have mentioned both the ways of grilling of baatis in barbeque as well as baking it in oven. In winters, most of our Sunday morning is spent outdoor in our garden enjoying the weather, gazing at the colourful winter flowers, barbequing fresh garden veggies & fruits and also treating ourselves with scrumptious brunch like grilled baati with dal & churma. Grilling baatis in BBQ gives a unique smoky flavour to the dish.

Baati in BBQ

Ingredients

  1. Whole wheat flour – 1 cup
  2. Semolina / sooji – 1/4 cup
  3. Besan – 2 tbsp
  4. Ghee – 1/4 cup + required amount to dip baatis before serving
  5. Salt to taste
  6. Ajwain – 1/2 tsp
  7. Baking Powder – a pinch
  8. Milk- to knead

Method

  • Mix all the ingredients namely flour, sooji, besan, baking powder, melted ghee, salt, ajwain and knead it well into a firm dough using milk. Keep it aside for 10-15 mins.
  • Take medium lemon-sized dough and make a round shaped ball. Flatten the rounds and make a small indentation in the centre of the baatis using your thumb. If it has some cracks, don’t worry as those cracks will help baatis to cook properly. Keep it covered with a muslin cloth or a kitchen towel.
Baati – Baked Version

In Oven:

  • Preheat the oven at 180 deg C. Line the baking tray with baking sheet or grease it with any cooking medium. Place the baatis in rows with equal space between them so that they get baked evenly. Bake the baatis for 20 mins or till they turn golden in colour. 
Baati – Grilled in BBQ

In BBQ:

  • Prepare the barbeque apparatus before you start grilling baatis. There are various medium with which you can create fire in BBQ. Our option is always using charcoal as it is easy to ignite the fire and maintain the required heat. Fill the bottom space of the apparatus with charcoal and ignite fire using a paper. Baatis require low to medium heat to get cooked evenly. So, wait for 2 or 3 mins to bring down the heat. Arrange the baatis on the grilling tray and keep it over the medium rack.
  • Brush the baatis with any cooking medium once or twice. When it turns golden in colour, remove the baatis from the rack and let it cool. 
  • Dip the baatis in the melted ghee. Break it into two and serve hot along with a bowl of mixed dal and churma.

Mixed Dal

Ingredients

  1. Chana Dal – ¼ cup
  2. Thuvar /Arhar Dal – ¼ cup
  3. Moong Dal – ¼ cup
  4. Urad Dal – ¼ cup
  5. Masoor Dal – 2 tbsp, splitted
  6. Turmeric Powder / Haldi – ¼ tsp
  7. Salt to taste
  8. Ginger – 1 tsp, grated
  9. Green Chillies – 1 tsp, finely chopped
  10. Dhaniya Powder – 1 tsp
  11. Amchoor Powder – 1 tsp
  12. Red chilly powder – 1/2 tsp
  13. Jeera – 1/2 tsp
  14. Hing – ¼ tsp
  15. Ghee – 2 tbsp
  16. Fresh Coriander Leaves- 2 tbsp, finely chopped

Method

  • Wash and soak the dals for 30 mins. Pressure cook the dals with haldi & salt till 4-5 whistles. Release the pressure and slightly mash the dals. Keep it aside.
  • In a kadai, heat ghee and give tadka with jeera, hing, green chillies, ginger. Add the mashed dals and all the above-mentioned spices.
  • Give a nice boil till the masala flavours gets incorporated with dal well. Switch off the flame.
  • Garnish with fresh coriander leaves and serve hot with baati and churma.

Churma

Ingredients

  1. Whole Wheat Flour – 1 cup
  2. Semolina / Sooji – 1/4 cup
  3. Ghee – 1/4 cup
  4. Milk to knead
  5. Refined Oil – to deep fry
  6. Powdered Sugar – 1/4 cup (you can increase / decrease as per your taste)
  7. Elaichi Powder – 1/2 tsp
  8. Dry Fruits (Badam, Cashew, Raisins) – 1 tbsp each, finely sliced

Method

  • Mix all the ingredients namely flour, sooji, melted ghee and knead it well into a firm dough using milk. Keep it aside for 10-15 mins.
  • Take small lemon-sized dough and make a round shaped ball. Flatten the rounds and make a small indentation in the centre using your thumb. Keep it covered with a muslin cloth or a kitchen towel.
  • In a kadai, heat refined oil. Deep fry the dough balls in low heat till it turns golden in colour. Let it cool.
  • Using a mixer grinder, coarsely powder the deep-fried balls. Mix it with the powdered sugar, elaichi powder and sliced dry fruits. Churma is ready to be served with dal and baati.
  • Churma can be made in large quantity and stored in air tight box for later use. It stays fresh for 3-4 days on kitchen shelf and more than a week when refrigerated.

Notes

  • You can also steam the baatis slightly and deep fry them in low heat. Deep fried baatis has more shelf life than baked or grilled baatis.
  • In mixed dal, you can add tomatoes instead of amchur powder to get tanginess and nice colour in the dal. 

For more interesting recipes, plz checkout Laccha ParathaPindi Chole Palak Paneer Paratha.

Happy Cooking!

Posted on 2 Comments

DDL Sandwich Biscuits

Yet another delicacy with Dulce de Leche (DDL)…DDL Sandwich Biscuits!

For those who are new to DDL, it’s nothing but sweetened condensed milk cooked slowly almost like a thick jam…rich and heavenly in taste… If you taste it once, you’ll find ways to incorporate it in anything… and you’ll instinctively come up with new DDL recipes… For those who’d like to make DDL at home, here’s the link Dulce de Leche

I got introduced to Dulce de Leche five years back…since then whenever I make fresh batches, its DDL madness at home… DDL in bread sandwich, chapathi roll, dosa roll and milkshakes, as a flavor in cake and brownies, as choc cup filling etc…It’s impossible for my family to get bored of Dulce de Leche

So, this time its DDL Sandwich Biscuits…super crunchy custard biscuits sandwiched with the generous filling of homemade Dulce de Leche…you can make this in a jiffy if you have DDL prepared already.  

DDL Sandwich Biscuits

DDL Sandwich Biscuits…super crunchy custard biscuits sandwiched with thegenerous filling of homemade Dulce de Leche…you can make this in a jiffy if youhave DDL prepared already.
Prep Time40 mins
Cook Time12 mins
Course: Dessert
Cuisine: American
Keyword: custard biscuits, Dulce de Leche Biscuits, Dulce Sandwich Biscuits, Kid’s Favourite
Servings: 10 nos
Author: Delicious Galore

Equipment

  • Blender
  • Bowls, Spoons
  • Cling Film
  • Oven

Ingredients

For Custard Biscuit

  • ¾ cup Custard Powder
  • ½ cup All Purpose Flour
  • ¼ cup Sugar Powdered
  • 5 tbsp Butter Preferably cold
  • ½ tsp Baking Powder
  • ¼ tsp Baking Soda
  • ¼ tsp Salt
  • 2 tbsp Milk Chilled
  • ½ tsp Vanilla Essence

For Filling

  • ½ cup Dulce de Leche
  • 1 tbsp Milk

Instructions

  • Blend butter and powdered sugar till light and fluffy.
  • In a large bowl, shift custard powder, all purpose flour, baking powder, baking soda and salt. Add milk and vanilla essence.
  • Combine and bring it together to form firm dough.
  • Wrap it in cling film and refrigerate it for 20 minutes.
  • In the meantime, mix Dulce de Leche and a tbsp of milk to get a smooth spreadable consistency. Keep it aside.
  • Divide the dough into 20 equal balls. Roll them into 3 mm thick disks. Using a fork, prick them all over.
  • Arrange them on a greased baking tray 1 inch apart. Refrigerate for 10 minutes before baking.
  • In a pre-heated oven, bake the biscuits at 220 C for 10-12 minutes.
  • The biscuits straight from the oven will be soft. It gets firm as they cool.
  • Transfer the biscuits to a wire rack and let it cool completely.
  • Apply generous amount of creamy Dulce de Leche filling over half of the biscuits and sandwich them with the remaining.
  • Store them in air-tight container till serving.

Notes

  • Don’t over knead the dough. Handle the dough as little as possible. Over-worked dough may render hard biscuits.
  • Temperature setting varies from oven to oven. Biscuits need to be baked at high temperature. Adjust the oven settings accordingly.
  • To check the doneness, touch the surface of the biscuits after the baking. If it is dry but soft, it is done. They get firm as they cool.

If you would like to try yet another mouth-watering Dulce de Leche Dessert, please check Chocolate Dulce Cups

Happy Cooking!