METHOD FOR DAL
Wash and soak all the dals for 30 minutes.
Add these dals in the cooker add salt and give 3 whistles.
Take a wok and heat refined oil then add asafoetida, mustard seeds, cumin seeds, cloves, corriander powder, garam masala, cinnamon powder, bay leaves, red chilly powder, tomato paste and roast it well.
Then add salt and water and soaked dals and mix it well.
Now cook it for 10 minutes.
Your daal is now ready.
METHOD FOR BAATI
Take a bowl and add flour, carom seeds, salt, refined oil and kneed well then add water and make a tight dough and keep it aside for 30 minutes
Now take some portion form the dough and roll them into balls with the help of palms
Keep them inside gas tandoor and let it cook well.
Once cooked dip them in pure ghee pot and then serve it hot with daal.
FOR CORN BAATI: While rolling into balls add corn in it and repeat the afterwards process.
METHOD FOR CHURMA
Take a bowl and add whole wheat flour, refined oil and kneed well. Now make a tight dough with the help of water and keep it aside for 30 minutes.
Now take some portion form the dough and roll it into balls with the help of the palms.
Keep them inside tandoor and cook it well
Now dip it into pure ghee pot for 5minutes.
Break these baatis and crush them well in a grinder.
Take it out in a bowl and add sugar powder, cardamom powder and chopped dry fruits and mix them well.
Now keep it in a plate and garnish with some more dry fruits and silver foil and serve with dal baati.
METHOD FOR PAPAD KI SABZI
Fry the papads and keep them aside.
Take a wok and heat oil and crackle Cumin seeds and asafoetida.
Meanwhile take a bowl and add curd and ½ cup water and stir continusly.
Now add all the spices and salt in the wok and then add the curd.
Keep it stirring,till it starts leaving oil.
Then add the papads and mix it well.
Your sabzi is ready, serve along dal baati
METHOD FOR BAJRE KA ROTLA
Add refined and salt in the flour and with the help of water make a fine dough.
Spread the roti on the hands and make little holes with the help of knife.
Cook on the low flame
Serve with other dishes.