Ingredients: 6-10 Red chillies 1 tbsp Coriander seeds 1 tbsp cumin 2 tsp black pepper corn 1 tbsp fennel seeds 1tsp fenugreek seeds 3-4 cloves 5-6 garlic cloves 1 inch ginger 5-6 curry leaves 1 tsp jaggery 3 tbsp curd/ plain yogurt 250 gm Paneer Paneer Ghee Roast This dish is a coastal Karnataka specialty known for its fiery red color, tangy undertones, and the rich aroma of clarified butter (ghee). Ingredients Prep • The Masala Paste: Red chillies, coriander seeds, cumin, black peppercorns, fennel seeds, fenugreek seeds, cloves, garlic, ginger, and curry leaves. • The Base: Paneer (250g, cubed), yogurt, and jaggery. • Pantry Steple: Ghee (clarified butter) and salt. Instructions 1. Prepare the Roast Masala 1. In a small pan, dry roast the red chillies, coriander seeds, cumin, fennel seeds, black peppercorns, cloves, and fenugreek seeds over low heat. Roast until they become fragrant and the chillies darken slightly. 2. Once cooled, transfer the spices to a grinder...
Stuffed Baked Bati Stuffed batis , also known as Masala Bati , often feature a filling of spiced green peas or potatoes. I have used a Potato masala curry that we make for dosa. Ingredients Dough : 2 cups whole wheat flour (atta), 1/4 cup semolina (suji), 1/4 cup ghee, 1/2 tsp carom seeds (ajwain), and salt. Stuffing : leftover potato masala curry Instructions Make the Dough : Combine flour, suji, ghee, salt, and ajwain. Add water gradually to knead a stiff dough . Let it rest for 20 minutes. Shape the Bati : Divide dough into small balls. Flatten a ball, place a spoonful of stuffing in the center, and seal the edges to form a round ball. Bake : Preheat your oven to 375°F (190°C) or 180°C . Place batis on a tray and bake for 25–30 minutes, flipping halfway, until golden brown and crusty. Ghee Soak : Remove from the oven, lightly crack each bati, and dip completely into melted ghee for soaking an au This nutritious dal uses equal parts of five l...