Dal Baati Churma – Mother’s Special Recipe

Presented by Chef Avtar Singh Rana

Ingredients for making the Dal

For Dal

• ¼ cup chana dal
• ¼ cup toor dal
• ¼ cup moong dal
• 2 tbsp urad dal
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• Salt to taste
• 2 tbsp ghee
• Fresh coriander leaves

For Baati

• 3 cups whole wheat flour
• ½ cup semolina (sooji)
• ½ cup ghee
• 1 tsp carom seeds (ajwain)
• Salt to taste
• Water as required
• Extra melted ghee for soaking

For Churma

• 4 baked baatis
• ½ cup powdered jaggery or sugar
• ¼ cup ghee
• 2 tbsp almonds, chopped
• 2 tbsp cashews, chopped
• 1 tsp cardamom powder

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Method

Dal

1. Wash and soak all lentils for 30 minutes.
2. Pressure cook with turmeric and water until soft.
3. Heat ghee, add cumin seeds, onion, and ginger-garlic paste.
4. Sauté until golden.
5. Add tomatoes, chili powder, coriander powder, and salt.
6. Mix cooked dal into the masala and simmer for 15–20 minutes.
7. Finish with fresh coriander and a spoon of ghee.

Baati

1. Mix flour, semolina, ajwain, salt, and ghee.
2. Add water gradually and knead into a firm dough.
3. Shape into medium-sized balls.
4. Bake at 375°F (190°C) for 30–35 minutes until golden brown.
5. Dip hot baatis generously in melted ghee.

Churma

1. Crush baked baatis coarsely.
2. Roast in ghee for 3–4 minutes.
3. Add jaggery/sugar, cardamom, and nuts.
4. Mix well and serve warm.

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Royal Presentation by Chef Avtar Singh Rana

Serve hot Dal Baati Churma in a traditional brass or copper thali with:

• Smoked Panchmel Dal
• Ghee-soaked Baati
• Sweet Churma
• Garlic Chutney
• Green Chili Pickle
• Sliced Onion
• Fresh Buttermilk

Chef’s Note

“Dal Baati Churma is not merely a dish; it is Rajasthan’s culinary soul. Every serving carries the warmth of a mother’s kitchen and the grandeur of royal heritage.”

Chef Avtar Singh Rana
Royal Heritage • Authentic Flavours • Timeless Culinary Art 

Ker Sangri

Traditional Rajasthani Desert Delicacy

By Chef Avtar Singh Rana

Ingredients (Serves 4–6)

• 100 g dried Ker berries
• 150 g dried Sangri beans
• 4 tbsp mustard oil
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 2 dried red chilies
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp red chili powder
• 1 tsp amchur (dry mango powder)
• ½ tsp garam masala
• 1 tsp roasted cumin powder
• Salt to taste
• 2 tbsp yogurt (optional)
• 1 tbsp raisins
• 1 tbsp chopped cashews
• Fresh coriander for garnish

Preparation

1. Wash Ker and Sangri separately and soak overnight.
2. Drain and boil until tender. Wash again to remove excess bitterness and saltiness.
3. Heat mustard oil in a heavy-bottomed pan until it reaches smoking point, then cool slightly.
4. Add cumin seeds, fennel seeds, and dried red chilies.
5. Add boiled Ker and Sangri and sauté for 4–5 minutes.
6. Add turmeric, coriander powder, red chili powder, and salt. Mix well.
7. Stir in yogurt (if using) and cook on low heat for 5 minutes.
8. Add amchur, roasted cumin powder, garam masala, raisins, and cashews.
9. Cook until the spices coat the Ker and Sangri beautifully and the oil separates.
10. Garnish with fresh coriander.

Chef’s Royal Touch

For a royal Rajasthani version, finish with:

• 1 tbsp desi ghee
• A pinch of saffron soaked in warm milk
• Slivered almonds and pistachios

Best Served With

• Bajra Roti
• Missi Roti
• Tandoori Roti
• Garlic Chutney
• Chaas (Buttermilk)

Chef Avtar Singh Rana’s Note

“Ker Sangri is not merely a dish; it is Rajasthan’s desert heritage served on a plate. Simple ingredients transformed into a royal delicacy through tradition, patience, and the mastery of spices.”

Bhuna Kukada – Traditional Rajasthani Rustic Chicken

Serves: 4–6
Preparation Time: 30 minutes
Cooking Time: 1½–2 hours

Ingredients

For Marination

• 1 kg chicken (bone-in, medium pieces)
• 200 g yogurt (curd)
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• Salt to taste

For Cooking

• 4 tbsp mustard oil
• 3 large onions, finely sliced
• 2 tbsp ginger-garlic paste
• 4–5 dry red chilies
• 2 green chilies, slit
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp black pepper powder
• 1 tsp Kashmiri red chili powder
• ½ tsp garam masala
• 2 bay leaves
• 4 cloves
• 4 green cardamoms
• 1-inch cinnamon stick
• Salt to taste

For Finishing

• Fresh coriander leaves
• Julienne ginger
• Green chilies for garnish

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Method

1. Marinate the Chicken
   • Mix chicken with yogurt, ginger-garlic paste, turmeric, chili powder, coriander powder, and salt.
   • Marinate for at least 2 hours, preferably overnight.
2. Prepare the Bhuna Base
   • Heat mustard oil until it reaches smoking point, then reduce heat.
   • Add bay leaves, cloves, cardamom, and cinnamon.
   • Add sliced onions and cook slowly until deep golden brown.
3. Bhuna Process
   • Add ginger-garlic paste and sauté until fragrant.
   • Add coriander powder, cumin powder, black pepper, and red chili powder.
   • Cook the spices for 2–3 minutes.
4. Cook the Chicken
   • Add marinated chicken and roast on medium-high heat.
   • Continuously stir and bhuno (roast) until the chicken releases oil and develops a rich brown color.
   • Add green chilies and dry red chilies.
5. Slow Cooking
   • Cover and cook on low heat for 45–60 minutes.
   • Stir occasionally. Add very little water only if necessary.
   • The dish should remain thick, rustic, and intensely flavored.
6. Finish
   • Sprinkle garam masala.
   • Garnish with coriander leaves and julienne ginger.
   • Rest for 10 minutes before serving.

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Chef Avtar Singh Rana’s Signature Touch

Traditionally prepared in the rugged landscapes of Rajasthan, Bhuna Kukada is known for its slow roasting technique, where the chicken is cooked in its own juices with mustard oil and hand-ground spices. The result is a smoky, earthy, and deeply aromatic dish that reflects the bold flavors of Rajasthan’s royal kitchens.

Best served with: Bajra Roti, Missi Roti, Tandoori Roti, or steamed rice.

Khad Khargosh (Traditional Rajasthani Rabbit Curry)

Exclusive Heritage Recipe by Chef Avtar Singh Rana

Khad Khargosh is one of Rajasthan’s oldest hunting-style delicacies. Traditionally, marinated rabbit meat was slow-cooked underground in a sealed earthen pit (khad), allowing the meat to absorb the rich flavors of spices and smoke.

Ingredients (Serves 4–6)

For Marination

• 1 kg rabbit meat, cleaned and cut into pieces
• 1 cup thick yogurt
• 2 tbsp ginger-garlic paste
• 2 tsp red chili powder
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• Salt to taste

Whole Spices

• 2 bay leaves
• 4 cloves
• 4 green cardamoms
• 1 black cardamom
• 1-inch cinnamon stick

For Gravy

• 3 onions, finely sliced
• 3 tomatoes, pureed
• 2 tbsp ghee
• 1 tbsp garlic, chopped
• 2 green chilies, slit
• 1 tsp garam masala
• Fresh coriander for garnish

Method

1. Marinate the Meat
   • Mix rabbit meat with yogurt, ginger-garlic paste, turmeric, red chili, coriander, cumin, and salt.
   • Refrigerate for 4–6 hours or overnight.
2. Prepare the Base
   • Heat ghee in a heavy-bottomed pot.
   • Add whole spices and sauté until aromatic.
   • Add onions and cook until deep golden brown.
3. Cook the Meat
   • Add marinated rabbit and sear on high heat for 8–10 minutes.
   • Add chopped garlic and green chilies.
4. Make the Gravy
   • Add tomato puree and cook until ghee separates.
   • Cover and cook on low heat for 45–60 minutes, stirring occasionally.
   • Add a little hot water if required.
5. Traditional Khad Style Finish
   • Traditionally, the sealed pot is buried in hot sand or embers for slow cooking.
   • At home, place the covered pot in a preheated oven at 160°C (320°F) for 1–1.5 hours.
6. Final Touch
   • Sprinkle garam masala.
   • Garnish with fresh coriander.

Serving Suggestions

Serve hot with:

• Bajra Roti
• Missi Roti
• Tandoori Roti
• Lehsun Chutney
• Kachri Salad

Chef Avtar Singh Rana’s Note

“Khad Khargosh represents the rugged spirit of Rajasthan—simple ingredients, slow cooking, and bold desert flavors passed down through generations. The secret lies in patience, authentic spices, and traditional slow-cooking techniques.”

Banjara Gosht (Traditional Rajasthani Tribal Mutton Curry)

By Chef Avtar Singh Rana

Serves: 4–6
Preparation Time: 30 minutes
Cooking Time: 1.5–2 hours

Ingredients

For the Mutton

• 1 kg mutton (bone-in, medium pieces)
• 3 tbsp mustard oil
• 2 large onions, sliced
• 2 tbsp ginger-garlic paste
• 1 cup yogurt (whisked)

Whole Spices

• 2 bay leaves
• 4 green cardamoms
• 4 cloves
• 1-inch cinnamon stick
• 1 tsp cumin seeds

Ground Spices

• 2 tbsp coriander powder
• 1 tsp turmeric powder
• 2 tsp Kashmiri red chili powder
• 1 tsp red chili powder
• 1 tsp black pepper powder
• Salt to taste

Fresh Ingredients

• 3 green chilies, slit
• 1 tbsp fresh ginger julienne
• Fresh coriander leaves for garnish

Method

1. Heat mustard oil in a heavy-bottomed pot until it reaches smoking point. Reduce heat.
2. Add cumin seeds, bay leaves, cardamom, cloves, and cinnamon. Sauté until aromatic.
3. Add sliced onions and cook until deep golden brown.
4. Stir in ginger-garlic paste and cook for 2–3 minutes.
5. Add turmeric, coriander powder, red chili powder, black pepper, and salt. Cook briefly.
6. Add mutton pieces and sear on high heat for 8–10 minutes until lightly browned.
7. Lower the heat and mix in whisked yogurt gradually, stirring continuously.
8. Add green chilies and cook until the oil separates from the masala.
9. Pour in 2–3 cups hot water, cover, and simmer for 90–120 minutes until the meat is fork-tender.
10. Adjust seasoning and cook uncovered for 10 minutes to achieve a rich, rustic consistency.
11. Garnish with ginger julienne and fresh coriander.

Chef Avtar Singh Rana’s Traditional Touch

The authentic Banjara style relies on slow cooking over low heat, allowing the mutton to absorb the flavors of mustard oil, yogurt, and earthy spices. Traditionally, Banjara tribes cooked the dish in heavy iron pots over wood fire, creating its distinctive smoky and robust flavor.

Serving Suggestion

Serve hot with:

• Bajra Roti
• Tandoori Roti
• Missi Roti
• Steamed Basmati Rice
• Sliced onions and green chilies

“Bold, Rustic, Aromatic, and Rich — a true taste of Rajasthan’s tribal heritage.”
– Chef Avtar Singh Rana

Authentic Rajasthani Mohan Maas Recipe

By Chef Avtar Singh Rana

Serves: 4–6

Ingredients

• 1 kg lamb or mutton (bone-in pieces)
• 3 tbsp ghee
• 2 onions, finely sliced
• 1 tbsp ginger-garlic paste
• 1 cup full-fat milk
• ½ cup fresh cream
• ¼ cup yogurt, whisked
• 10–12 cashew nuts, soaked and ground
• 1 tsp saffron strands soaked in 2 tbsp warm milk
• 6 green cardamoms
• 4 cloves
• 1-inch cinnamon stick
• 1 bay leaf
• 1 tsp white pepper powder
• ½ tsp black pepper powder
• Salt to taste
• 1 tsp kewra water (optional)
• Silver leaf and slivered almonds for garnish

Method

1. Prepare the Meat

• Wash and pat dry the lamb pieces.
• Marinate with yogurt, half the ginger-garlic paste, and a little salt for 30 minutes.

2. Build the Flavor Base

• Heat ghee in a heavy-bottomed pot.
• Add bay leaf, cardamom, cloves, and cinnamon.
• Sauté until fragrant.
• Add sliced onions and cook until light golden.

3. Cook the Meat

• Add remaining ginger-garlic paste and sauté.
• Add marinated lamb and cook on medium-high heat until lightly browned.

4. Create the Royal Gravy

• Add milk gradually while stirring.
• Mix in cashew paste, white pepper, black pepper, and salt.
• Cover and simmer for 45–60 minutes until the meat becomes tender.

5. Finish the Dish

• Stir in fresh cream and saffron milk.
• Simmer gently for 10–15 minutes.
• Add kewra water for an authentic royal aroma.

Chef’s Presentation

Serve in a copper handi or royal serving bowl. Garnish with:

• Silver leaf (varq)
• Slivered almonds
• Saffron strands
• Fresh cream swirl

Chef Avtar Singh Rana’s Tip

The hallmark of authentic Mohan Maas is its delicate balance of saffron, milk, cream, and aromatic spices. Unlike fiery Rajasthani curries such as Lal Maas, Mohan Maas is rich, elegant, mildly spiced, and fit for a royal feast.

Best Pairing: Tandoori Roti, Roomali Roti, Sheermal, or Saffron Pulao.

Authentic Rajasthani Safed Maas

By Chef Avtar Singh Rana

Serves: 4–6

Ingredients

• 1 kg mutton (bone-in pieces)
• 1 cup thick yogurt (whisked)
• 2 tbsp ghee
• 1 tbsp ginger-garlic paste
• 2 medium onions, finely sliced
• 12–15 cloves garlic
• 10–12 whole green cardamoms
• 1 tsp black peppercorns
• 1 tsp cumin seeds
• 2 bay leaves
• 10–12 cashew nuts (soaked)
• 2 tbsp melon seeds (magaz)
• 1 cup milk
• ½ cup fresh cream
• Salt to taste
• Saffron strands (optional)
• Slivered almonds and pistachios for garnish

Method

1. Prepare the White Paste
   • Blend soaked cashews, melon seeds, garlic, and a little milk into a smooth paste.
2. Cook the Mutton
   • Heat ghee in a heavy-bottomed pot.
   • Add cumin seeds, bay leaves, cardamoms, and peppercorns.
   • Add sliced onions and sauté until soft without browning.
   • Stir in ginger-garlic paste and cook for 2 minutes.
3. Build the Curry
   • Add mutton pieces and sear for 8–10 minutes.
   • Lower the heat and add whisked yogurt gradually, stirring continuously.
   • Add the prepared white paste and mix well.
4. Slow Cook
   • Pour in milk and enough water to cover the meat.
   • Season with salt.
   • Cover and simmer for 60–90 minutes, or until the mutton becomes tender.
5. Finish
   • Stir in fresh cream and a few saffron strands soaked in warm milk.
   • Simmer gently for 5 minutes.
6. Garnish & Serve
   • Garnish with slivered almonds and pistachios.
   • Serve hot with Bajra Roti, Missi Roti, or fragrant Jeera Rice.

Chef’s Note

Safed Maas is a royal delicacy from Rajasthan’s Rajput kitchens. Unlike the fiery Laal Maas, this dish celebrates subtle flavors, creamy textures, aromatic spices, and the richness of traditional royal cuisine. It is best prepared slowly, allowing the mutton to absorb the delicate flavors of yogurt, nuts, milk, and whole spices.

“Cooked with passion, served with pride.” – Chef Avtar Singh Rana

A Royal Rajasthani Heritage Dish

Traditional Lal Maas by Chef Avtar Singh Rana

Lal Maas (Laal Maas), meaning “Red Meat,” is one of Rajasthan’s most celebrated dishes. Traditionally associated with Rajput royal kitchens, it is known for its deep red color, rich garlic flavor, and slow-cooked tenderness. The authentic version relies on Mathania red chilies, yogurt, ghee, and aromatic whole spices.  

Ingredients (Serves 4–5)

• 1 kg bone-in mutton (goat meat)
• 200 g thick yogurt (curd)
• 10–12 cloves garlic, crushed
• 8–10 dried Mathania red chilies (or Kashmiri chilies for milder heat)
• 2 tbsp chili paste
• 4 tbsp desi ghee
• 2 black cardamoms
• 4 green cardamoms
• 1 cinnamon stick
• 4 cloves
• 2 tsp coriander powder
• 1 tsp turmeric
• Salt to taste
• Fresh coriander for garnish

Method

1. Marinate the mutton with yogurt, salt, and half of the garlic for 2 hours.
2. Heat ghee in a heavy-bottom pot and add whole spices.
3. Add the remaining garlic and sauté until fragrant.
4. Add mutton and sear until lightly browned.
5. Mix in chili paste, coriander powder, and turmeric.
6. Cook on low heat, stirring frequently until the spices coat the meat.
7. Add a little water, cover, and slow-cook for 60–90 minutes until the meat becomes tender.
8. Adjust seasoning and finish with fresh coriander.
9. Serve hot with bajra roti, tandoori roti, or steamed rice.  

Chef Avtar Singh Rana’s Exclusive Plating

• Serve in a rustic copper handi or black stone bowl.
• Place two bone-in mutton pieces upright for height.
• Spoon glossy red gravy around the meat.
• Garnish with micro coriander, crisp garlic chips, and a touch of chili oil.
• Accompany with bajra roti, smoked onions, and mint yogurt.

Chef’s Signature Note:
“Authentic Lal Maas is not about excessive heat; it is about balancing the richness of mutton, the depth of garlic, and the distinctive character of Rajasthan’s legendary red chilies.”

Authentic Butter Chicken (Murgh Makhani)

Serves: 4–6
Preparation Time: 30 minutes
Cooking Time: 40 minutes

Ingredients

For the Chicken Marinade

• 800 g boneless chicken thighs, cut into chunks
• 1 cup thick yogurt
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp turmeric powder
• 1 tsp Kashmiri red chili powder
• 1 tsp garam masala
• 1 tsp salt
• 1 tbsp lemon juice
• 1 tbsp mustard oil

For the Makhani Gravy

• 4 tbsp butter
• 1 tbsp oil
• 500 g ripe tomatoes, roughly chopped
• 10 cashew nuts
• 1 bay leaf
• 4 green cardamoms
• 1-inch cinnamon stick
• 3 cloves
• 1 tbsp ginger-garlic paste
• 1 tsp Kashmiri red chili powder
• 1 tsp coriander powder
• Salt to taste
• 1 tsp sugar or honey
• 1 cup heavy cream
• 1 tsp dried fenugreek leaves (kasoori methi)
• 1 tsp garam masala

Method

Step 1: Marinate the Chicken

1. Mix all marinade ingredients.
2. Add chicken and coat well.
3. Refrigerate for at least 4 hours, preferably overnight.

Step 2: Grill the Chicken

1. Roast in a tandoor, grill, oven, or skillet at high heat.
2. Cook until lightly charred and 80% done.
3. Set aside.

Step 3: Prepare the Makhani Sauce

1. Heat butter and oil.
2. Add bay leaf, cardamom, cinnamon, and cloves.
3. Add tomatoes and cashews.
4. Cook until tomatoes soften completely.
5. Blend into a smooth puree and strain.

Step 4: Finish the Butter Chicken

1. Return puree to the pan.
2. Add chili powder, coriander powder, salt, and sugar.
3. Simmer for 10–15 minutes.
4. Add grilled chicken and cook for another 10 minutes.
5. Stir in cream, garam masala, and crushed kasoori methi.
6. Finish with a knob of butter.

Chef Avtar Singh Rana’s Professional Tips

• Use chicken thighs for juicier results.
• Kashmiri chili provides color without excessive heat.
• Straining the sauce gives restaurant-quality smoothness.
• Charred tandoori chicken is essential for authentic flavor.
• Finish with butter and cream only at the end to preserve richness.

Traditional Garnish

• Swirl of fresh cream
• Small cube of butter
• Crushed kasoori methi
• Fresh coriander leaves

Serve with: Garlic naan, butter naan, tandoori roti, or jeera rice.

“The secret of exceptional Butter Chicken lies in balancing smoky tandoori notes, rich tomato sweetness, velvety butter, and aromatic fenugreek.” — Chef Avtar Singh Rana 🍲✨

Chef Avtar Singh Rana

Lasagna alla Bolognese (Classic Emilia-Romagna Style)

A rich, layered baked pasta made with slow-cooked ragù, silky béchamel, fresh pasta sheets, and aged Parmesan. This is a true comfort dish built on patience, depth, and balance.

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Key Components

1. Ragù alla Bolognese (Slow Cooked Meat Sauce)

Ingredients:

• 500 g beef mince
• 300 g pork mince
• 100 g pancetta (optional but traditional)
• 1 onion (finely chopped)
• 1 carrot (finely chopped)
• 1 celery stalk (finely chopped)
• 2 tbsp tomato paste
• 1 cup crushed tomatoes (optional, light style)
• 1 cup red or white wine
• 1 cup milk (signature Bolognese richness)
• Salt & black pepper
• Olive oil

Method:

1. Heat olive oil in a heavy pan.
2. Add onion, carrot, celery (soffritto) and sweat until soft.
3. Add pancetta, render fat.
4. Add beef and pork, brown slowly for deep flavor.
5. Deglaze with wine, reduce completely.
6. Add tomato paste + small amount crushed tomato.
7. Simmer low for 2.5–3 hours.
8. Finish with milk for silkiness and balance.

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2. Béchamel Sauce (White Sauce)

Ingredients:

• 60 g butter
• 60 g flour
• 1 liter milk
• Salt
• Pinch of nutmeg

Method:

1. Melt butter, add flour, cook to blonde roux.
2. Slowly whisk in warm milk.
3. Cook until smooth, silky, and thick.
4. Season with salt & nutmeg.

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3. Pasta Sheets

• Fresh egg lasagna sheets (preferred)
• Lightly blanched or used directly if fresh

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4. Cheese

• Parmigiano Reggiano (freshly grated)
• Optional: small amount mozzarella for modern version

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Assembly (Chef Layering Technique)

1. Spread thin layer of ragù at base
2. Add pasta sheets
3. Layer ragù evenly
4. Add béchamel (important: not too thick)
5. Sprinkle Parmesan
6. Repeat layers (4–5 layers ideal)
7. Top with béchamel + Parmesan crust

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🔥 Baking

• Preheat oven: 180°C (350°F)
• Bake: 35–45 minutes
• Rest: 15–20 minutes before slicing

👉 Resting is critical for clean layers.

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🍷 Chef Notes (Signature Touch)

• Slow cooking ragù is the soul of this dish
• Milk in ragù creates authentic Emilia-Romagna balance
• Do not overload sauce—lasagna should be layered, not drowned
• Fresh pasta gives the best restaurant texture

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🍴 Presentation Style (Chef Plating)

• Square cut, clean layered slice
• Light drizzle of reduced ragù on plate base
• Micro basil or shaved Parmesan on top
• Served with red wine reduction glaze or truffle oil (optional modern twist)

Enjoy Bon appetite😘💕👍😊