DAL BATI CHURMA

 

Dal Baati Churma is a traditional Rajasthani dish that consists of three main components: dal (lentils), baati (baked wheat balls), and churma (coarsely ground wheat mixed with ghee and sugar). Here's a simple recipe for making Dal Baati Churma

Dal (Lentils):

Ingredients:

• 1 cup mixed dal (yellow moong dal, chana dal, tuvar dal)
• 1 onion, finely chopped
• 1 tomato, chopped
• 1/2 inch ginger, grated
• 2-3 cloves garlic, minced
• 1 green chili, chopped
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• Salt to taste
• 2 tbsp ghee (clarified butter)
• Fresh coriander leaves for garnish

Instructions:

1. Rinse the dal thoroughly and soak it in water for about 30 minutes.
2. In a pressure cooker, add the soaked dal, chopped onion, tomato, ginger, garlic, green chili, turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
3. Add about 4 cups of water and pressure cook for 3-4 whistles or until the dal is cooked well.
4. Once the pressure is released, open the cooker and mash the dal slightly.
5. In a separate pan, heat ghee and add it to the dal. Mix well.
6. Garnish with fresh coriander leaves.

Baati (Wheat Balls):

Ingredients:

• 2 cups whole wheat flour
• 1/2 cup semolina (sooji)
• 1/2 cup ghee (clarified butter)
• Water (as needed)
• Salt to taste

Instructions:

1. In a large mixing bowl, combine whole wheat flour, semolina, ghee, and salt.
2. Gradually add water and knead the mixture into a stiff dough.
3. Divide the dough into small portions and shape them into round balls.
4. Preheat the oven to 350°F (180°C).
5. Place the baatis on a baking sheet and bake for 40-45 minutes or until they are golden brown and cooked through.
6. Remove from the oven and brush the baatis with ghee for extra flavor.

Churma (Sweet Wheat Mixture):

Ingredients:

• 1 cup whole wheat flour
• 1/4 cup ghee (clarified butter)
• 1/4 cup powdered jaggery or sugar
• 1/2 tsp cardamom powder
• Chopped nuts for garnish (optional)

Instructions:

1. Heat ghee in a pan and add the whole wheat flour.
2. Roast the flour on low heat until it turns golden brown and gives a nutty aroma.
3. Remove from heat and let it cool.
4. Add powdered jaggery or sugar, cardamom powder, and mix well.
5. Garnish with chopped nuts if desired.

Serve the hot baatis with dal and churma for a delicious and wholesome Dal Baati Churma meal.

BAJARA USESS AND BENEFITS

BAJRA USES AND ITS BENEFITS

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  BAJARA
  

  
  Bajra grains can be used to make porridge, which is a popular breakfast option.

• Bajra can also be used to make snacks such as khichadi and vada.

• Bajra is often used as a feed for livestock, particularly in arid and semi-arid regions where other grains may not grow well.

• Bajra can be used to make a fermented drink called mahewu or amahewu, which is popular in southern Africa.

• Bajra can be ground into a fine powder and used as a thickener for soups and stews.

• Bajra is often used as a feed for livestock, particularly in arid and semi-arid regions where other grains may not grow well.

• Bajra can be used to make a fermented drink called mahewu or amahewu, which is popular in southern Africa.

• Bajra can be ground into a fine powder and used as a thickener for soups and stews.

  

  BAJARA PLANTS

  
  

Benefits:

Bajra is rich Bajra, also known as pearl millet, is a nutritious cereal grain that is commonly consumed in many parts of the world. Here are some of the uses and benefits of bajra:

Uses:

Bajra flour is commonly used to make traditional Indian flatbreads such as roti, bhakri, and thepla. RICH in fiber, which helps promote digestion and prevent constipation.

1. It is a good source of protein, which is important for building and repairing muscles.
2. Bajra is rich in iron and can help prevent anemia.
3. It is low in fat and can be a good addition to a weight loss diet.
4. Bajra is gluten-free and can be a good alternative for people who are sensitive to gluten.

However, it is important to note that bajra is high in carbohydrates and should be consumed in moderation by people with diabetes or those following a low-carb diet.

1. Bajra is a good source of several essential vitamins and minerals, including magnesium, phosphorus, potassium, and B vitamins.
2. It is a low glycemic index food, meaning it releases glucose into the bloodstream slowly and can help prevent spikes in blood sugar levels.
3. Bajra may help lower cholesterol levels and reduce the risk of heart disease.
4. Bajra contains antioxidants, which can help protect against oxidative stress and inflammation.
5. Bajra may have anti-cancer properties and has been studied for its potential to inhibit the growth of cancer cells.

Overall, bajra is a nutritious and versatile grain that can be a valuable addition to a healthy diet.

RAGI RECIPE

here's another recipe that uses raggi flour:

Raggi Porridge

Ingredients:

• 1 cup raggi flour
• 3 cups water
• Salt to taste
• Sugar or honey to taste
• Milk or non-dairy milk of your choice (optional)

Instructions:

1. In a pot, bring the water to a boil. Add salt to taste.
2. Slowly add the raggi flour to the boiling water, stirring constantly to prevent lumps from forming.
3. Reduce the heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally, until it thickens.
4. Add sugar or honey to taste, and mix well.
5. If desired, add milk or non-dairy milk of your choice to make the porridge creamier.
6. Serve hot, garnished with chopped nuts or dried fruit.

This raggi porridge is a nutritious and filling breakfast or snack, perfect for a cold winter morning.

RAGI RECIEPE

 Raggi is a type of millet that is commonly eaten in India. Here's a simple recipe for raggi that you can try:

Ingredients:

• 1 cup raggi flour

• 2 cups water

• Salt to taste

• Ghee or oil for frying
• FOR VEG
  
  
  
  
  
  FOR NONVEG
  
  
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Instructions:

1. In a medium-sized pot, bring the water to a boil. Add salt to taste.

1. Slowly add the raggi flour to the boiling water, stirring constantly to prevent lumps from forming.

1. Continue stirring the mixture until it forms a thick paste-like consistency.

1. Remove from heat and allow it to cool slightly.

1. Wet your hands and shape the raggi mixture into small balls.

1. Flatten each ball into a pancake shape.

1. Heat a non-stick pan over medium heat and add a little ghee or oil.

1. Place the raggi pancakes in the pan and fry for 2-3 minutes on each side or until golden brown.

1. Serve hot with chutney or a side dish of your choice.

Enjoy your delicious and healthy raggi pancakes!