Indian Regional Recipe Daal Baati

Ingredients:
For Baati
Wheat Flour (Atta) - 1 cup
Besan - 1/4 cup
Sooji - 1 tbsp
Desi Ghee ( clarified butter) (for dough) - 1/2 cup
Sauf (Crushed Coarsely) - 2 tbsp
Baking Soda - 1/2 small spoon
Salt as per taste -
Desi Ghee ( clarified butter) (brush later the batti) - 1/4 cup

For Dal
Rajma - 1 cup
Whole Black Urad Dal - 1/2 cup
Chopped Tomato - 2-3 nos.
Chopped Green Chili - 1 tbsp
Chopped Ginger (Peel and Chopped) - 1 tbsp
A pinch Asafoetida -
Cumin Seed - 1 tbsp
Turmeric Powder - 1/4 tbsp
Coriander Powder - 1 tbsp
Red Chili Powder - 1/4 tbsp
Finely Chopped Ginger - 1/4 tbsp
Coriander Leaves (finely chopped for garnish) - 2-3 tbsp


Directions:
For making baati:----
In a bowl, add all the ingredients except ghee and mix it well.
Add water into this mixture, knead the it into a tight dough and keep aside for 30 min.
Make medium sized balls out of this dough.
Heat the water in a pan, when it's boiling, slide the dough balls into the water and boil for 15-16 min.
Take out the boiled balls in a plate and place them in an oven till they turn brown and dip baked batis in melted ghee and take them out in a plate or bowl.
Another Method:--
Heat your oven.
Brush each baati with ghee and place them on a plate in the oven on top rack for 20 minutes and flipping them sometime after 10 minutes (timing is depend on your oven).
When they are nice and golden brown, it means they are done.
For making dal:---
Wash and soak the rajma and urad over night.
Cook the dals in a pressure cooker, with water and salt.
Cook on medium flame till dals becomes soft and consistent.
In a grinder, add tomato, green chili and ginger, make a fine paste.
Heat the ghee in a paan on medium flame, add asafetida and cumin seed, fry it.
Add turmeric powder and coriander powder, mix well.
Add grinded tomato mixture, red chili powder and ginger, fry it till oil starts floating on top.
Add the cooked dals.
Garnish with coriander leaves.
Serve hot dal with baati and ghee.

Reader Submitted Recipe

Apani Rasoi 

Authentic Indian Vegetarian Recipe

www.apanirasoi.in

Peanut Cluster Candy

Ingredients:

1 bag of milk chocolate chips or even one of those extra-large candy bars

1-2 cups of unsalted peanuts, crushed

Directions:

You can either melt your chips over a pot of boiling water or what I do is heat them a few times in microwave. If I find they are not melting fast enough or thoroughly, I add a few drops of boiling water to the chips. Once smooth, I add in the peanuts and blend well. On a cookie sheet, I just pour out the mixture. It doesn’t have to be corner to corner just the layer needs to be even.  I usually refrigerate and serve within the hour. Oh so good and inexpensive.

 

Indian Curry Coconut Sugar Cookies

Pantry Items:

✧ 1.25 cup All Purpose Flour 

✧ 1 Indian Curry Culinary Spice Kit 

✧ 0.25 tsp Salt 

✧ 1 cup unsalted Butter, at room temperature

✧ 0.5 cup Sugar

✧ 1 Tbsp Ginger, minced 

✧ 0.75 tsp pure Orange Extract 

✧ 2 large Egg Yolks 

✧ 1 cup sweetened flake Coconut

Directions:
Use a spice grinder to grind the Cinnamon, Cloves & Cardamon Seeds (inside of pods), from the Spice Kit. Combine with the remaining Spices from the Kit (omitting .5 to .75 of the Indian Chili Powder), the flour and salt.
In a large bowl beat the butter, sugar, ginger & orange extract with an electric mixer until light & fluffy, add egg yolks & beat until combined. Reduce the speed to low, add flour mixture slowly, beating just until blended.. With a rubber spatula, fold in the toasted coconut.
Divide dough half, roll into 1.5 inch logs, wrap in plastic, chill in freezer 15 minutes. Place oven rack in middle & preheat oven to 400. Cut dough in 1/4 rounds, place on a non-stick baking sheet 2 inches apart. Bake 10 minutes, turning half way through, until edges are light brown. Cool on rack before serving.

Reader Submitted Recipe

Suzanne Overlee

Pursuit of Spice

www.pursuitofspice.com

Banana Rum Fudge Cake

Ingredients:

1 box Pillsbury Plus dark chocolate cake mix

1 C. (2 or 3 medium) mashed bananas

1/2 C. water

1/4 C. dark rum

3 eggs

1 oz. semisweet chocolate

1/2 C. walnuts

Directions:

Preheat oven to 350ºF. Grease and flour a 13 x 9-inch cake pan. Combine cake mix, bananas, water, rum and eggs. Beat in bowl of electric mixer at medium speed for 4 minutes. Pour into prepared pan. Bake for 35 to 45 minutes or until wooden pick inserted in center comes out clean; cool completely. Prepare frosting. Spread evenly over cooled cake. Sprinkle with grated chocolate and nuts. Store covered in refrigerator at least 1 hour before serving.

Makes 12 servings.

Frosting

Ingredients:

1 (3 3/4 oz.) pkg. instant banana pudding and pie filling

1 C. cold milk

1 T. rum

1 (8 oz.) carton frozen whipped topping, thawed

Directions:

In a large bowl of an electric mixer, combine pudding mix, milk and rum. Beat at medium speed until thick. Fold in whipped topping. Decorate with candied red or green cherries or anything you might desire.

 

Carrie's Collard Greens

Ingredients:

2 lbs. Fresh Collard Greens, cut in 1/2-inch pieces

½ cup Pancetta, chopped

1 slices Green Apple, diced

1 thin slices White onion

2 cloves Garlic, peeled and thinly sliced

2 tbsp. Apple Cider Vinegar

Directions:

1. In a heavy bottom Dutch oven saute with a small amount of light extra virgin olive oil the pancetta and garlic until golden brown and onions until they sweat lower heat and add sliced green apple and saute until they soften.

2. Add collard greens to the pot with 1 quart of water. Mix together, cover and steam until tender, about 20 minutes.

Simmer on low heat for 10 minute, stirring occasionally to allow the flavors to surface.

3. Add apple cider vinegar, salt and red pepper flakes to taste. Toss and serve.

Recipe Submitted by: 

Carrie McCully

Culinary Recruiter

Force of Nature Media

www.carriemccully.com

Cranberry Sauce -n- Sutff

Ingredients:

1 (8-ounce) package cream cheese, softened

1 tablespoons honey

2 teaspoons allspice

1 tablespoons mayonnaise

1/2 cup chopped pecans

1 (16-ounce) can jellied cranberry sauce, chilled

Directions:

Mix cream cheese, honey, allspice and mayonnaise until creamy. Add 1/4 cup pecans and mix well. Slice cranberry sauce in 1/4-inch rounds and place in shallow serving dish.

Spread cream cheese mixture on each slice. Sprinkle remaining pecans on top. Cover and keep in refrigerator until time to serve.

Recipe Submitted

By Susan @ Ready Home

Click Here for Ready Home

Broccoli Rabe and Olive Stuffed Chicken Breasts

Ingredients:

4 to 6 Costco skinless and boneless chicken Breasts

¼ cup Wondra Flour to lightly dredge chicken breasts in before cooking

Extra Virgin Olive Oil for sautee – approx 3 to 4 TBS

1 bunch Broccoli Rabe, rinsed and chopped to top of stems - discard stems

4 fresh garlic cloves – coarsely chopped

½ cup pitted Kalamata Olives – coarsely chopped

½ cup golden raisins

1 TBS Italian Seasoning (basil, thyme, rosemary, oregano)

½ cup white wine – Chardonnay or Pinot Grigio

1 TBS unsalted butter

1/4 cup organic chicken broth

Kosher Salt -- to taste

Freshly ground black pepper – to taste

Directions:

This recipe turns plain chicken breasts into a celebration in no time and gets your family and friends to eat their leafy greens. I love Broccoli Rabe but my husband always claims he does not as it is bitter. Its all a matter of how you cook it, mine is never bitter and he always eats it when I cook it. I created this recipe just for Costco and tested it on him. The balance between the olives and sweet raisins gives the dish that delectable “yummy” factor. He ate it all up and asked me to make it again saying we should even serve it for company.


Method:
Rinse chicken breasts and pat dry with paper towel. Discard towel. Place chicken breast on cutting board and slice in the middle to create a large pocket but do not cut through as not to separate the upper and lower folds.


In a sautée pan, heat olive oil and add garlic cloves. Let cook one minute and add chopped broccoli rabe stirring consistently. Cover and let cook, stirring occasionally until broccoli is soft and dark green. Season with salt and pepper and a little bit of the Italian herbs. Add olives and raisins and continue to simmer for one minute on medium heat. When finished place into a bowl and let rest. Dredge breasts lightly in flour. Place approximately two TBS of the broccoli rabe mixture (or more if there is room) into each chicken breast and close fold carefully. Season both sides of chicken with salt and pepper and Italian Herbs. Add more olive oil to sautée pan and heat over medium heat. Place breasts carefully in pan and cook over low to medium heat until breast is golden then carefully turn to cook other side. Cover pan and let breasts cook for approximately four minutes more over low heat. Check to see if cooked by cutting into breast with sharp knife to see th! at flesh is not pink. Remove carefully from heat and place on serving platter and let rest. Add chicken stock to sautée pan stirring and scrapping any flour and juices in the pan. Add wine continuing to stir or whisk. Finish with butter continuing to stir. Pour over breasts and serve with sautéed potatoes or side of your choice. Serves 4 to 6 people

 Recipe Submitted by

Karine Bakhoum

The Iron Palate

www.kbnetworknews.com