Daal Baati Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Method:
For preparing daal, wash all the lentils and then soak them in water for at least 1 hour or preferably overnight. Drain the water and cook the lentils in a pressure cooker. Add water, turmeric powder and salt. While the daal is cooking, make the tadka. Heat clarified butter in a pan and add cumin seeds, bay leaf, cinnamon, green, black cardamoms, cloves and dried red chili. Sauté the spices. When it starts to crackle, add in some ginger, green chilies, garlic, tomatoes, green chilies, dry fenugreek leaves, turmeric powder, red chili powder and chili sauce. Add beaten yogurt in the daal and mix. Top with the tadka. Season with all spice powder, lemon juice and salt. Let it simmer for few minutes until the clarified butter rises to the surface. Garnish with coriander and serve.
For preparing baatis, combine whole wheat flour, semolina, salt, baking powder, carom seeds and clarified butter. Now with the help of yogurt start making a firm dough and use lukewarm water as required. Make sure that the dough is firm, and not like a soft chapati dough. When done, cover it and let it rest for 15-20 minutes. Knead the dough well for 3-4 minutes. Divide the dough in 10-12 equal parts and shape them into a balls. In each ball, make a small indentation in the center with your thumb and keep them aside. When done, arrange all the baatis in a baking tray and bake them at 180 c for 30-40 minutes. One side usually take 20-30 minutes or until their top turns golden brown. You will start seeing cracks in them, which is a sign of perfect baatis. When done gently with your fingers which will help them to crack a little. This will allow the baatis to absorb clarified butter when they are dipped in it and make them moist. Take 2 tbsp clarified butter, dip or roll each baatis in it and arrange it in the serving dish. Serve it with aalubharta, smoked green chilies, coriander, and mint chutney, kachumber (cucumber, onion, tomato) and some clarified butter in a small bowl.

Method:
In a large bowl, beat together the water, butter, sugar, salt, and coconut milk powder until thick and smooth, scraping the bottom and sides of the bowl as necessary. Add the coconut and stir to combine. Scoop the mixture by tablespoonfuls and shape into round mounds. Place on parchment-lined baking sheets, topping each mound with 2 almonds. Freeze the candies for 30 to 60 minutes, until they’re firm enough to handle easily. Coat the candies with the melted chocolate, and place back on the baking sheets. Cool until the chocolate is firm.