Rich & Delectable – Baatis




Having grown up in Rajasthan, daal baati was something we would binge on often. How I loved the Churma, Yum, I would go….

My husband loves Daal Baati, We often treat ourselves to baatis in Indore.  I had made Baatis just once in life and when Charit said he wanted to have them over the weekend, I was like sure thing but…..then he said we will have friends over, that made me a bit nervous, what if the baatis did not turn out well!

I called Mom a day before, heard the method and then again the next day morning and then again while I was baking them 🙂  But they are so simple & quick to make & with my Mom just a call away, it is all super easy! I did not add any baking soda or curd and they came out perfect, a crispy outer crust and soft inside.

I made Daal, besan kadhi (without pakodas), coriander chutney, garlic chutney & rabdi with lychees to go with baatis.  Charit has them with powdered sugar as well, so you could try that too.  Served hot with Ghee the Baatis were enjoyed by all. All you need after this is a good nap!


•             Whole wheat flour (atta)              4-5 cups

•             Salt to taste

•             Pure ghee- 1 Tbsp per cup of flour and additional for soaking and serving (Clarified Butter)

•             Carom seeds (ajwain)    1/2 teaspoon


Mix flour, carom seeds, ghee and salt. Add sufficient water to knead it into a stiff dough. Divide the dough into portions and shape them into small balls. Place the baatis on the tray. Preheat oven to 250 C or ~480 F

Bake them at 250°C for about ten minutes. And after ten minutes, turn sides and bake for another ten minutes. This worked for me. You can always lower the temperature or change sides etc.

Generally they are soaked in a bowl of melted desi ghee for some time before being served but I just shallow fried them in ghee in a pan and served with ghee so that people could add as desired. Remove from bowl before serving and serve with dal and ghee.


Falafal & Veggie Stuffed Pita

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Falafal & Veggie Stuffed Pita



What a week it was, hectic! Middle of the quarter means that I go to work early, come back late and look for short cuts in the kitchen and on a day like this what more can I ask for when Charit says he is making Pitas for dinner, I know I am blessed!

I had a veggie filling while the boys ordered Chicken tikka for their pitas 🙂  “All is well” ringing in my mind.

Honestly, the last thing I wanted to do was take pictures of the tempting Pita before gobbling it up. As always we got the wheat Pitas from the supermarket and this was easy, simple, healthy (cut the mayonnaise and cheese out) You can play with the stuffing- sprouts, cheese, hummus, something spicy like paneer tikka…can go on.



Hung Curd- 500 gms

Finely Chopped Vegetables (carrots, spring onions, tomatoes, capsicum, Cucumber, Coriander, Lettuce Leaf, cabbage and any vegetable of your choice)



Garlic Paste

Falafal (recipe here)

Mix the chopped veggies with hung curd and add salt and pepper as per your taste. You can add mayonnaise also to it.

Preheat oven to 325°F. Heat pitas in the oven until they are warm.  Place warm pitas on individual plates. Now place the hot falafels and hung curd veggies mix inside the Pita pockets

To prevent the Pitas from getting soggy, assemble the pita just before you eat it.

Yummy delight is ready!



Moong Daal Vadi and Alu Sabzi

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Moon Daal Vadi & Alu Sabzi

Moon Daal Vadi & Alu Sabzi

Moong Dal Vadis are very popular in north India, Mom used to make the Vadis at home, but Moms are  Moms and here is to both my Mom & Mom in Law- you guys are awesome! Happy Mother’s Day to both of you!

Charit picked these Vadis up, they are his favorite and there is no way I was going wrong with this one on a Sunday!


Moong Daal Vadiya – 100 – 125 grams

Potatoes- 2- chopped medium size

2 tbsp ghee/ oil as preferred

1 tsp cumin seeds

2 Onions- Chopped/puree (Preferable Puree)

Ginger paste- 1 tsp; 6 – 7 garlic cloves paste,

1 medium size tomatoes Chopped/puree (Preferable Puree)

Chili powder to taste

1 tsp garam masala;  2-3 tsp coriander powder;

Salt to taste

Curd- 1 tbsp

Chopped Corriander


In a pan take a Tbsp oil, heat it and fry the vadis until they are golden brown. This is must or else might not stay crisp once pressure cooked.

To make the tadka, heat the ghee or oil in a heavy pan until hot, and add cumin seeds- once they crackle add the pureed onions and sauté them until they are golden brown and fried properly, this will take about 10-15 minutes. Now add the garlic and ginger paste and fry for another five to ten minutes. You can add a tbsp water if the gravy starts sticking to the pan at any point.

Now add the pureed tomatoes and stir for about fifteen minutes until the tomato is soft and cooked.  Also add – the chili powder, coriander powder,  & garam masala when you are adding the tomato puree. Stir and let it cook for approximately 15 minutes. Now add the beaten curd followed by salt.  Add little water for the gravy, bring this to boil . Next, transfer this to a pressure cooker and add the moong vadi and chopped potatoes. Bring it to boil and cook it until whistle 4-5 times. Add the cream and garnish with chopped coriander.

There you are!  Serve with hot Chapattis, Parathas, Rice  or any bread of your choice.


Life will go on as long as there is someone to sing, to dance, to tell stories and to listen — Oren Lyons