Nasuha Blog

Baati is a traditional Rajasthani dish and is served with panchmel dal. It is a very rich dish as the bati's are dipped in ghee before serving. Here is the simple recipe.


All you need is

Whole wheat flour - 3 cup
Salt - 1 tsp
Ajwain \ Carom seeds - 1 and 1\2 tsp
Refined oil - 1 cup
Ghee for soaking


Method of preparation

Mix whole wheat flour, salt, carom seeds and oil in a pan.
Knead a tight dough using lukewarm water.
Keep aside, covered for 30 minutes.
Divide the dough into 12 equal parts.
Roll each part into a rough ball.
Make an indentation in the center of each ball with your thumb.
Pre heat the oven to 200 degree C.
Set the oven on toast mode.
Bake the baati's for 20-25 minutes, till slightly browned.
Remove from oven.
Dip in ghee.
Serve hot with panchmel dal, churme ke ladoo and garlic chutney.

Churme ke ladoo are traditionally made in Rajasthan. A dough is made with whole wheat flour and it is deep fried and then dry roasted. A lot of dry fruits and ghee is added and the mixture is shaped into ladoos. Some people eat churma as is and do not shape it into ladoos. These ladoos are also paired with Dal bati, a traditional Rajasthani meal. Here is the recipe to make these ladoos.


All you need is

Whole wheat flour - 1 and 1\2 cup
Ghee - 3\4 cup ( lukewarm ) and for frying
Powdered sugar - 1 and 1\2 cup
Almonds - 15-20 ( chopped )
Cashew nuts - 15-20 ( chopped )
Coarse cardamom powder - 2 tsp
Pistachios for garnishing


Method of preparation

Add 3 tbsp ghee in whole wheat flour and mix nicely with your fingers.
Knead a tight dough using warm water.
Keep covered for 10 minutes.
Knead again for a minute and divide the dough into 6 pieces.
Make balls of the dough and roll into 1 cm thick disc.
Heat ghee in a pan and deep fry the discs on low - medium heat till they are golden brown.
Keep the fried discs covered till they cool down.
Meanwhile, fry the chopped almonds and cashew nuts in a tbsp of ghee.
Keep aside.
Break the discs into small pieces and coarsely grind in a blender.
Add the remaining ghee in a pan and add the ground mixture.
Fry the mixture for 2-3 minutes on medium heat.
Add the fried dry fruits, powdered sugar and cardamom powder in the mixture and make small ladoos.
Store in an airtight container for 2-3 days.

This spicy Garlic and red chili chutney is a traditional Rajasthani recipe. It's quick to make and take any Indian meal to a different level. Here is the recipe.


All you need is

Garlic cloves - 1 cup
Ginger - 2 tsp
Amchoor powder - 1 tsp
Salt - 2 tsp
Red chili powder - 3 tsp


Method of preparation

Grind all the ingredients in a blender to make a smooth paste.

Method of preparation

For making Ram Chane

Mix besan, salt and oil in a bowl.
Add little water and knead to make a tight dough.
Cover and keep the dough aside for 15 minutes.
Make small rounds from the dough.
Heat oil in a pan and when the oil is hot, deep fry the balls till they turn light brown. ( Do not over fry otherwise they will turn hard ).
Remove the ram chane from oil and put them in the bowl full of lukewarm water.

For making the gravy

Grind onion, ginger and garlic in a blender to make a coarse paste.
Heat mustard oil in a heavy bottom pan.
When the oil starts to fume, switch off the heat.
Let the oil cool for a minute.
Switch on the heat and add the onion paste in the oil.
Fry till it turn golden brown.
Add little water if required during frying the onion paste.
Add the chopped tomato and yogurt and cook for 2-3 minutes.
Add coriander powder, turmeric powder, red chili powder, cumin powder, garam masala powder and salt.
Add 1\4 cup of water and cook for 3-4 minutes.
Add 3-4 cups of water and let the mixture come to a boil.
Strain the ram chane from water and add them in the pan.
Cook on medium heat for 10-12 minutes.
Garnish with fresh coriander.
Serve hot with parathas or rice.

Mirchi vada is a traditional Rajasthani snack in which a spicy and tangy potato filling is stuffed inside large green chilies and then the chilies are dipped in a chickpea flour batter and deep fried. The weather in Bangalore is a little gloomy from past few days and to make it a little fun, these vada's were perfect. Here is the recipe.


All you need is

Large green chilies - 7-8
Potatoes - 2-3 ( boiled and peeled )
Oil - 2 tbsp and for frying
Cumin seeds - 1\2 tsp
Heeng \ Asafoetida - 1\4 tsp
Saunf \ Fennel seeds - 1\2 tsp
Salt to taste
Turmeric powder- 1\4 tsp
Amchoor\ dry mango powder - 1\2 tsp
Fresh coriander - 1 tbsp ( chopped )
Besan \ chickpea flour - 1 and 1\2 cup
Red chili powder - 1\2 tsp
Baking powder - 1\2 tsp


Method of preparation

Add 2 tbsp oil in a pan.
When the oil is hot, add cumin seeds, heeng and fennel seeds.
Add boiled potatoes.
Add salt, turmeric powder, amchoor powder and fresh coriander.
Mash the potatoes and mix with the spices.
Cook for 2 minutes on high heat.
Remove from the pan and cool.

Mix besan, salt to taste and baking powder in a bowl.
Add little water to make a thick batter.
There should be no lumps in the batter.

Make slits in the green chilies.
Remove the seeds carefully without breaking the chilies.
Stuff the chilies with potato mixture.
Coat the chilies with besan batter and deep fry in hot oil till golden brown from both the sides.
Serve hot with green coriander chutney.

Malpua is a traditional Indian sweet. It is basically a fried pancake dunked in sugar syrup. On our many visits to Jaipur, we used to relish this sweet and at that time, I never thought to make this at home. It's the first time, I have tried this and trust me, it came out wonderful. The recipe is very simple and requires no skills. Just mix the batter and pour it in hot ghee. That's all you have to do to make this wonderful sweet at home. Do give it a try. Here is the recipe.



All you need is

Milk - 1 and 1\2 cup ( warm, not hot )
Khoya - 1\2 cup ( grated )
Maida - 1 cup
Saunf- 1 tsp ( coarsely grounded )
Sugar - 2 tsp
Salt - a pinch
Baking powder - a small pinch
Ghee for frying

For the sugar syrup

Sugar - 1 cup
Water - 1\4 cup
Cardamom - 2-3 ( grounded )
Saffron - 8-10 strands


Method of preparation

Add sugar, cardamom, saffron and water in a pan.
Cook till the syrup is of one string consistency.
Keep aside

Mix half of the warm milk and khoya in a bowl.
Mix till khoya is combined.
Add half of the maida and mix to make a smooth paste.
Add the remaining maida and make a smooth paste.
Add sugar, saunf, salt and baking powder.
Mix well.
Add the remaining milk and mix well.
Keep aside for 10 minutes.
Heat ghee in a shallow pan.
Mix the batter and pour a small ladle full  ( approx 2 tbsp ) in the hot ghee. ( The ghee should not be too hot )
Simmer the heat to low and fry the malpua on both the sides till golden brown.
Remove from ghee and dip in the sugar syrup for 2 minutes.
Serve hot as such or with kesar rabdi.

Kesar rabdi recipe is here.