How to Make Baati

Baati is a popular Rajasthani dish with wheat flour, sooji (rava) and ghee. It is easy to prepare at home and stays good for a long time.

How to make baati in paniyaram pan?

Traditionally, baati is prepared in the tandoori oven. You can even bake baati in the conventional oven. This paniyaram pan method also works well, baati turns out similar to the oven baked baatis. The baatis made in paniyaram pan are also used to make the delicious churma laddoo.  Churma laddoo is a delicious sweet made with deep fried baatis, jaggery, and ghee. You can make hard and perfect baatis in the paniyaram pan using the less amount of ghee. Churma ladoos are my favorite I made baatis and enjoyed with dal for dinner and saved the remaining baatis for churma ladoo. Today, I am going to prepare churma ladoo.

Smart Cooking Tips:

1. Make sure to cook baatis over a low heat and covered. If you cook on a high heat the outer part of the battis will get burned and the inner part remains uncooked.
2. The dough for baati is similar to the chapati dough but it should be slightly firm and tight.

How to make dal baati?

Baati serves with dal topped with the ghee and hence call it as a dal baati.  The dal for baati is made with toor dal, channa dal, moong dal, urad dal and flavored with spices. It is easy and simple dal recipe that you can make in just a few mins. Check out the recipe for dal baati.

How to serve baati?

Serve baati with ghee, dal and churma. Let the baatis to cool completely,, broke into small pieces and grind to a coarse powder using a blender. Add melted ghee, jaggery and make churma ladoos.

How to make baati

Baati is a popular Rajasthani dish with wheat flour, sooji (rava) and ghee. It is easy to prepare at home and stays good for a long time.

• 1 cup Wheat Flour (atta)
• 0.25 cup Sooji (rava)
• 4 tbsp Ghee Melted
• 0.50 tsp Salt
• 1 tbsp Ghee (for greasing pan)
• 3 – 4 tbsp Water (for kneading dough)

1. In a bowl, add wheat flour, salt, sooji and mix well. Add melted ghee and mix well.

2. Add water little by little and make a firm dough. Cover and set the dough for 10 – 15 mins.

3. Divide the dough into small balls and make a dent gently with ur thumb as I shown in the picture.

4. Grease the paniyaram (appe pan) with ghee or oil and place the rolled balls in the molds. Cover and cook over a low heat on both the sides until the baati is cooked thoroughly. The baatis should be hard on both outside and inside. Dip baatis in the ghee and serve with dal and churma. 

5. Dip baatis in the ghee and serve with dal and churma. Allow the baatis to cool completely and grind to a fine powder, add melted ghee, jaggery and make churma laddoos.

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Tuna Stir Fry

Tuna stir fry is an easy and flavorful recipe with spices, garlic, and onion. It is a delicious side dish that goes with rice varieties.

Indian Style Tuna Recipes:

Tuna is used in many varieties of dishes from salads to sandwiches. Tuna is also widely used in Indian cuisine. You can use canned tuna in making cutlets, kebab, curry, and subzi. This stir fry recipe is an excellent dish with tuna, you can serve as a side dish with rice or enjoy as it is. Tuna stir fry with sambar rice is my favorite combo. This recipe is similar to the fish puttu recipe that is a popular dish in South India. Traditionally, fish puttu is made by steaming or boiling the fish and shredded into fine pieces.  I used canned tuna in this recipe so I just drain the liquid content from the can and use in the recipe directly.

Smart Cooking Tips:

1. Make sure to drain the liquid or oil content from the tuna before using in the recipe.
2. Shred the tuna into small chunks using a fork before adding it to the pan. This helps to mix the tuna chunks with the spices evenly.
3. Adjust adding the spices according to your taste.

How to Serve tuna stir fry?

Serve tuna stir fry as a side dish with rice or roti.

Tuns Stir Fry

Tuna stir fry is an easy and flavorful recipe with spices, garlic, and onion. It is a delicious side dish that goes with rice varieties.

• 6 oz Tuna
• 1 no Onion Medium Size
• 2 no Garlic Cloves
• 2 tsp Ginger Grated
• 1 no Green Chili
• 10 no Curry Leaves
• 2 tbsp Oil
• 1 tsp Fennel Seeds
• 0.50 tsp Turmeric Powder
• 1 tbsp Coriander Powder
• 1 tbsp Red Chili Powder
• 1 tsp Salt (to taste)

1. Drain the liquid content from tuna and shred into tiny chunks using a fork.

2. In a pan, heat oil, add fennel seeds, chopped garlic, ginger and saute until the garlic color changes to light golden brown.

3. Add chopped onion, chopped green chilies, curry leaves and cook until the onion becomes soft. 

4. Add turmeric powder and saute until the turmeric powder loses its raw smell.

5. Add shredded tuna, coriander powder, salt, red chili powder and mix well. Cook for 5 – 6 minutes until the tuna gets roasted well with the spices. Keep stirring to avoid the tuna and onion mixture from getting burned.

 

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CHENNAI STYLE SPICY TOMATO RICE

Chennai style tomato rice tastes more like a biriyani, and it is easy to make in 30 minutes. If you are craving for a biriyani, but running out of time, try making this tomato rice.

Sunday morning, I started making chicken biriyani, because of Sunday I got up late in the morning. Of course, Sunday is a jolly day for me, so just relaxed with a cup of coffee and chatting with friends and relatives for some time and started making lunch by 11.30 am. My family members are hungry by the time I started cooking, I don’t want to make them wait for longer time and at the same time, I don’t want to make them disappointed. So I ended up in making this tomato rice tastes more like a biriyani and served simply with boiled egg and yogurt raita. We all enjoyed Sunday’s lunch, followed by a movie. Apart from my story coming to this recipe, add water according to the quality of the rice. I used Royal basmati rice from Costco, so added 2 cups of water and a cup of thick coconut milk. I just cooked it, using a large deep pan on stove top. You could also cook it in the pressure cooker or rice cooker.

Sunday morning, I started making chicken biriyani, because of Sunday I got up late in the morning. Of course, Sunday is a jolly day for me, so just relaxed with a cup of coffee and chatting with friends and relatives for some time and started making lunch by 11.30 am. My family members are hungry by the time I started cooking, I don’t want to make them wait for longer time and at the same time, I don’t want to make them disappointed. So I ended up in making this tomato rice tastes more like a biriyani and served simply with boiled egg and yogurt raita. We all enjoyed Sunday’s lunch, followed by a movie. Apart from my story coming to this recipe, add water according to the quality of the rice. I used Royal basmati rice from Costco, so added 2 cups of water and a cup of thick coconut milk. I just cooked it, using a large deep pan on stove top. You could also cook it in the pressure cooker or rice cooker.

Serve this tomato rice with boiled egg and yogurt raita like me or with potato fry or chicken fry.

CHENNAI STYLE SPICY TOMATO RICE

Chennai style tomato rice tastes more like a biriyani and it is easy to make in 30 minutes. If you are craving for a biriyani, but running out of time, try making this tomato rice. 

• 4 no ROMA TOMATO
• 2 cup BASMATI RICE
• 2 cup WATER
• 1 cup COCONUT MILK
• 5 tbsp OIL
• 2 cup ONIONS RAW
• 4 no GREEN CHILIES
• 0.25 cup MINT LEAVES
• 0.50 cup CILANTRO (CORIANDER)LEAVES RAW
• 0.50 tbsp RED CHILI POWDER
• 0.25 tsp TURMERIC GROUND
• 0.50 tbsp SALT TABLE
• 1 tsp FENNEL SEED
• 1 no CINNAMON
• 1 no BAY LEAF
• 4 no CLOVES
• 2 no CARDAMOM

1. Soak the rice in cold water for about an hour.

2. In a large pan, heat oil, add fennel seeds, cinnamon stick, cloves, bay leaves and cardamoms. 

3. Add sliced onion and green chilies, cook until onion becomes soft. Add ginger garlic paste and cook until it loses its raw smell. Add chopped tomatoes, salt, red chili powder, turmeric powder and mix well. Cook until tomatoes become soft.

4. Add mint leaves and chopped coriander leaves. Mix well. Add the soaked rice and mix well, until the tomato mixture coated evenly with the rice.

5. Add water and coconut milk. Mix well and check for the salt, when it starts boiling, cover the pan with a lid and cook until all the liquid contents get absorbed by the rice. Garnish it with chopped coriander leaves.

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BAKED POTATO WEDGES – EASY FINGER FOOD

Baked potato wedges are a quick and tasty party appetizer. Potato wedges taste flavorful with spices, crispy on the outside and tender inside.

How to make potato wedges?

Potato wedges are easy and simple to make at home. Choose a nice and firm potatoes without any bruises. Russet potatoes work well for the potato wedges recipe. You can add any of your favorite spices, herbs and seasonings in this recipe. Simple black pepper powder and salt gives an excellent taste to the potato wedges. Add oil to the potato wedges, oil makes the potato wedges crispy. Bake the potato wedges in an oven until it becomes slightly crisp on the outside and tender inside.

Smart Cooking Tips:

1. Cut the potato into thick wedges, so that it tastes crispy outside and tender inside. Thinner potato wedges become crispy and hard.

2. You can add any of your favorite spices, herbs and seasonings like garlic powder, parmesan cheese. I used my favorite spices paprika and coriander powder that gives an excellent flavor to the potato wedges.

3. Baking time varies, it depends on the thickness and variety of the potato. You can pierce a fork on the potato wedges and see if it is done; the inside should be soft.

4. Make sure to choose firm potatoes without any bruises. Wash the potatoes thoroughly.

Easy Party Finger Foods:

Potato wedges are an excellent party finger food. From kids to everyone love potato wedges. Also, it is a delicious accompaniment food for burgers, sandwiches, soup and salads. My little son Aldrich loves these potato wedges, so I often make it for the evening snack and sometimes for his lunch box too. Being a South Indian, I make crispy and spicy potato fry often that goes well with rice varieties. Also, it tastes similar to this potato wedges, so I like to have potato wedges with rice varieties like sambar rice and curd rice too.

How to serve potato wedges?

Serve potato wedges with tomato ketchup, ranch or any of your favorite seasonings.

BAKED POTATO WEDGES – EASY FINGER FOOD

Baked potato wedges are a quick and tasty party appetizer. Potato wedges taste flavorful with spices, crispy on the outside and tender inside.  

• 165 gms RUSSET POTATO
• 0.50 tsp SALT TABLE
• 0.50 tsp PAPRIKA
• 0.50 tsp CORIANDER POWDER
• 0.25 tsp PEPPER BLACK
• 0.50 tbsp OIL

1. Pre-heat the oven to 375 degrees and grease the baking tray with oil or line with aluminum foil. Wash the potatoes thoroughly. Cut them into thick and lengthwise wedges.

2. Add paprika, coriander powder, salt, olive oil, black pepper powder and mix well. Arrange the potato wedges on a prepared baking tray and bake for 30 minutes, turn the potato wedges to the other side after 15 minutes.

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FISH TIKKA – BAKED SALMON WITH VEGETABLES

Fish tikka with potato and bell pepper is a healthy and flavorful appetizer. Fish tikka recipe is an easy and simple appetizer for the parties and potlucks.

Fish tikka masala:

Fish tikka masala is a thick and creamy gravy with fish tikka or grilled fish, onion, tomato, spices and heavy cream. Fish tikka cooks with a creamy onion and tomato gravy. It tastes spicy, flavorful and mildly sweet. Fish tikka masala recipe is similar to the chicken tikka masala. It is an excellent side dish for the rice and tortilla (chapati) using the left over the grilled or baked fish.

Smart Cooking Tips:

1. You can grill the fish tikka instead of baking. Also, you can cook the fish tikka on the stove stop using a large skillet.

2. Make sure to choose the thick and fleshy fish varieties for tikka like salmon and kingfish.

3. Soak the bamboo skewers in water for at least 30 minutes before baking. This helps to avoid burning the skewers while baking and broiling.

4. Avoid crowding the fish and vegetables while arranging on the bamboo skewers. Leave enough amount of space in between each ingredient, this helps to cook evenly.

5. You can add your favourite spices and seasonings in the marination. Also, you can add other vegetables like Brussels sprouts and cauliflower.

Healthy Recipes for Salmon:

Fish tikka is a healthy and flavorful recipe for salmon. Fish tikka is made by marinating the fish with spices, vegetables and baked or grilled with very less amount of oil. Salmon is a healthy seafood that is an excellent source of vitamins, omega-3 fatty acids, protein, and antioxidants. You can cook salmon in various methods by baking, grilling, roasting and frying. If you like the fish tikka, you will also like the other healthy recipes using salmon like baked salmon with green marinade and pan seared salmon. Kids would also love this appetizer.

How to serve fish tikka?

Serve fish tikka with any of your favorite sauces or as it is.

FISH TIKKA – BAKED SALMON WITH VEGETABLES

Fish tikka with potato and bell pepper is a healthy and flavorful appetizer. Fish tikka recipe is an easy and simple appetizer for the parties and potlucks.  

• 250 gms SALMON
• 1 no POTATO
• 0.50 no ONION
• 0.50 cup YOGURT
• 1 tbsp RED CHILI POWDER
• 2 tbsp CORIANDER POWDER
• 1 tbsp GARAM MASALA
• 2 tsp SALT TABLE
• 0.50 tbsp LEMON JUICE RAW
• 1 tbsp OIL
• 1 tbsp GINGER GARLIC PASTE
• 0.50 tsp TURMERIC GROUND
• 1 no SWEET PEPPERS GREEN RAW

1. Soak bamboo skewers in water for 30 minutes. 

2. For marination: In a wide bowl add yogurt, salt, red chili powder, coriander powder, garam masala powder, lemon juice, turmeric powder, ginger garlic powder and mix well. Check for the taste now and add more salt and spices if it is required for your taste.

3. Cube the salmon, bell peppers, onion, potato and marinate with the yogurt and spices marinade for at least half an hour in the refrigerator.

4. After half an hour, pre-heat the oven to 400 degrees and grease the baking tray with oil. Shake off the excess marinade from the cubed salmon, bell pepper, onion, potato and arrange alternatively on the bamboo skewers and place on the prepared baking tray. Leave enough amount of space in between the veggies and fish while arranging on the bamboo skewers, this helps to cook the fish and veggies evenly.

5. Bake for first 15 minutes and turn the bamboo skewers to the other side, drizzle little amount of oil and bake for another 15 minutes. Turn the broiling mode and broil for another 2 minutes and serve.

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SHAHI TUKDA – DOUBLE KA MEETHA

Shahi tukda is a delicious dessert from Mughlai cuisine. Fried bread pieces soaked in the sugar syrup and served with flavored condensed milk (rabdi).

Double ka meetha:

Double ka meetha recipe is similar to the shahi tukda. It is a popular dessert in Hyderabad made with fried bread, sugar syrup, condensed milk and nuts. Double ka meetha is an easy and simple dessert recipe, from kids to everyone loves this dessert. It is an excellent dessert for the parties and potlucks that you can make easily for a large crowd at home. Check other milk-based desserts, kalakand, vermicelli kheer and basundi.

Smart Cooking Tips:

1. Toast the bread with the butter or ghee until crispy. You can even deep fry the bread slices in the oil.

2. You can make rabdi using a plain whole milk alone by boiling and condensing the milk but it will take a longer time to get condensed to a thick consistency. Adding condensed milk helps to reduce the time and effort.

 

3. Avoid soaking the toasted or fried bread pieces in the sugar syrup for a long time. Because the bread tends to become soggy quickly.

4. Serve shahi tukda immediately. If you want to serve later store the shahi tukda in the refrigerator.

 

How to make rabdi?

Rabdi is a simple and delicious milk dessert made by boiling and condensing the milk to a thick consistency and flavored with cardamom and topped with chopped nuts. You can make rabdi easily by using store-bought condensed milk.

1. In a heavy bottomed non-stick pan add whole milk and boil over the medium flame until the milk get condensed to half the quantity. Keep stirring and scraping the milk solids sticking to the bottom and sides of a pan to avoid getting burned.

2. When the milk condensed and reduce the quantity to half. Add crushed cardamoms, sugar and cook until the sugar gets dissolved. Turn off the heat and garnish with chopped nuts. Allow the rabdi to cool and serve warm or refrigerate for couple of hours and serve cold.

You can make rabdi easily by using store-bought condensed milk.

Adding condensed milk to the whole milk helps to reduce the condensing time. Condensed milk helps to make a thick and creamy rabdi quickly.

In a heavy bottomed pan add milk, condensed milk and mix well. Boil over a medium flame until the milk gets slightly thick. Allow the radi to cool and serve.

How to serve shahi tukda?

Serve shahi tukda immediately or store in a refrigerator for later use.

 

SHAHI TUKDA – DOUBLE KA MEETHA

Shahi tukda is a delicious dessert from Mughlai cuisine. Fried bread pieces soaked in the sugar syrup and served with flavored condensed milk (rabdi). 

• 2 no WHITE BREAD
• 2 tbsp UNSALTED BUTTER
• 1 cup WHOLE MILK
• 3 tbsp SUGARS GRANULATED
• 0.25 cup WATER
• 1 no CARDAMOM
• 0.25 tsp ROSE WATER
• 0.50 cup SWEETENED CONDENSED MILK

1. In a saucepan, add milk, sweetened condensed milk and mix well. Boil over a medium flame until the milk gets slightly thick (keep stirring to avoid the milk getting burned and sticking to the bottom of a pan). Add crushed cardamom or cardamom powder, chopped nuts and mix well. Remove the milk from heat and allow to cool.

2. Trim off the edges of the bread slices and cut them into small pieces or diagonally or any of your desired shapes.

3. Heat the butter in a skillet and toast the bread pieces on both the sides until the color changes to golden brown and crispy over a medium flame.

4. In the mean time start preparing the sugar syrup, in the saucepan add sugar, water and bring to a rolling boil and cook until the sugar gets dissolved completely. Add rose water and turn off the heat. Allow the syrup to cool slightly and soak the fried bread pieces for a min (not more than that because the bread will become soggy).

5. Remove the bread slices from sugar syrup and place in a serving bowl and top with condensed milk. Garnish with dry fruits if desired and serve.

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10 Healthy Avocado Recipes

Avocado is a healthy fruit that is loaded with heart-healthy fats and fiber. It is an excellent first food for the babies and finger food for the toddlers. The natural creamy and buttery texture helps to replace the fatty mayonnaise in the salads, deviled eggs, and dips. You can make varieties of recipes using avocado, even it is used to make an excellent face and hair masks. These are the delicious and healthy recipes using the avocado.

1. Avocado Fries:

Avocado Fries is a healthy and delicious snack. Creamy and buttery avocado slices coated with breadcrumbs and baked. This is also an excellent finger food for toddlers.

Check out the recipe for avocado fries.

2. Avocado Paratha:

Avocado paratha is a soft and flavorful paratha recipe. This paratha is an excellent kid lunch box recipe. You can serve avocado paratha as it is or with any curries.

Check out the recipe for avocado paratha.

3. Avocado chickpea salad:

Avocado chickpea is a healthy and vegan salad with canned chickpeas in just 5 mins.

Check out the recipe for avocado chickpea salad.

4. Avocado Deviled Eggs:

Avocado deviled eggs is a healthy, low-carb and gluten-free snack or appetizer. Avocado adds a natural creamy and buttery texture to the deviled eggs.

Check out the recipe for avocado deviled eggs.

6. Avocado Milkshake:

Smoothies and milkshakes are the excellent ways to use the avocado. Avocado makes a wonderfully thick and creamy smoothie and milkshakes.

Check out the recipe avocado strawberry milkshake.

7. Avocado boiled egg sandwich:

Avocado boiled egg sandwich is an easy and healthy sandwich. Boiled eggs and avocado make us feel fuller for a long time.

Check out the recipe for avocado boiled egg sandwich.

8. Avocado Dip:

Guacamole is a popular dip in the Mexican cuisine using avocado, fresh cilantro, and garlic. It is a healthy and low-calorie dip using an avocado. You can use it as a dip for an appetizer or as toppings for the salad and quesadillas.

Check out the recipe for guacamole.

 

9. Avocado Chicken Salad:

The avocado chicken salad is a healthy and paleo salad recipe. Grilled chicken with creamy avocado and fresh veggies makes a delicious salad.

Check out the recipe for avocado chicken salad.

10. Breakfast Burrito with Avocado:

Burritos are an excellent grab and go quick breakfast. You can use any of your favorite fillings like scrambled eggs, black beans, veggies in the burrito. Additionally, avocado adds an extra taste and nutrition to the burrito.

Check out the recipe for breakfast burrito with avocado.

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