Litti chokha

 

 

LITTI CHOKHA.

 

Litti chokha is a traditional bihari dish. It is usually served in the evening snacks. it tastes even better served with red chutney or pyaaz ki chutney...

 

INGREDIENTS

For Covering
2 cups wheat flour(gehun ka aata)
1/2 tsp carom seeds(ajwain)
2 tbsp refined oil

3/4tsp salt
4tbsp of ghee

 

STUFFING

1 cup roasted bengal gram flour or sattu
2 to 4 green chillies , finely chopped
1/2 tsp roasted cumin seeds (jeera)
1tspginger (adrak) , finely chopped
1/4 cup finely chopped coriander
3tsp aachar ka masala
1 tsp lemon juice (optional)
1/2 tsp carom seeds (ajwain)
2 tsp mustard oil
water
salt to taste

 

 

CHOKHA
2 medium sized boiled potatoes
1 medium sized brinjal (baingan)
3 medium sized tomatoes
2-4 finely chopped green chillies
1/2 cup finely chopped onions

1 tbsp finely chopped coriander
1 tsp mustard oil
salt to taste
Roasted jeera pd.
Red chilli pd

 

For Litti
refined oil for frying or we can bake it..

 

METHOD
For covering
Sieve the flour and add salt,ajwain and ghee.Knead the dough properly with warm water and make a stiff dough.Cover with a wet cloth and keep aside.

For stuffing
Take sattu or roasted gram flour in a bowl.Add all the ingredients and mix well. In case the stuffing is bit dry, you can add little water.Make sure the stuffing is not too dry and not to soft.

For litti
Take the dough.Make 6-7 medium equal sized balls.Take each ball and flatten the ball a bit with your palm and make depression.Fill a portion of the stuffing and close the balls by lifting the sides by hand and flatten the litti a bit by pressing your palm.Keep it aside.Heat oil in a non-stick kadhai.Fry the litti till golden brown* or we can bake the litti in otg at 250* for about 25 mins but keep on checking..

For chokha
Roast the tomatoes and keep aside.Half-cut the brinjal and roast on the fire from both the sides untill it becomes soft.Take a bowl of cold water and put the roasted tomatoes and brinjal in it.Peel of the burnt skin of the tomatoes and brinjal.Mash boiled potatoes,brinjal and tomatoes together.Add finely chopped onion,coriander leaves,salt,green chillies and oil.Add all the ingredients. at last we can smoke the chokha.Chokha is ready.

For serving
Cut the litti in equal halves and put 1 tsp hot ghee in between. Serve hot with chokha.

 

Mexican fajitas with sour cream

Flour tortillas jam packed with goodness of spicy rajma stuffing topped with delicious sour cream..... an awesome starter.. yummilicious..

INGREDIENTS

For the tortilla
Maida - 1/2 cup
Salt - to taste
Luke warm water to make the dough.
Knead the dough with lukewarm water and wrap in a cling wrap and keep aside for 1/2 hr. Roll out the dough and cut circles with a cutter and cook on tawa with butter.
For the filling
Oil - 3 tbsp
Onions - 1/2 cup chopped
Tomatoes - 2 ( blanched n blended)
Rajma - 1/2 cup
Capsicum - 1/4 cup chopped
Green chillies - 2 chopped
Garlic 4-6 cloves
Coriander leaves  - 3 tbsp
Jeera powder - 1 tsp
Salt - to taste
Red chilli pd _- 1 tsp
Paneer - 100 gms
Spring onions - 1/4 cup
Ketchup - 2 tbsp

METHOD

Heat oil in a pan and add garlic and onions and saute well.
Add chillies, capsicum and cook for sometime and add tomatoes and cook well.
Add rajma, salt and seasonings.
Add coriander and spring onions.
Keep aside.
How to proceed
On a tawa but a tortilla and add the filling and fold and top with sour cream and serve hot.

FOR SOUR CREAM

Hung curd- 50 gms
Cream - 50 gms
Parsley - 2 tbsp
Salt - to taste
Sugar - 1 tsp

Lemon - 1 lime

Mix all the ingredients together...

Veg satay with peanut butter sauce

Believed to have originated in Java, Indonesia, satay sticks typically refer to chunks of marinated meat roasted in skewers. Try this vegetarian version of satay... Baby corn, paneer, cherry tomatoes and bell peppers marinated in sauces... grilled on skewers and served with peanut sauce makes a perfect finger food.

Ingredients

For the satay
Broccoli - 1 pc diced n blanched
Zuchinni - 1/2 cup diced n blanched
Bell pepper - 1 cup diced
Onions  - 1 cup cubed
Cherry tomatoes - 1/2 cup
Paneer -150 gms cubed

For the marination
HP sauce - 50 ml
Tomato sauce - 2 tbsp
Salt- to taste
Pepper - to taste

Method
In a bowl all the prepared veggies and pour the sauces with salt and pepper over it and marinate for about 1 hour. Arrange in a skewer and grill on a tawa with butter.

For the peanut butter sauce
Oil - 1/2 tbsp
Butter 1/2 tbsp
Onion - 25 gms
Garlic - 3-4 cloves
Chilli garlic paste - 1/2 tbsp
Tomato ketchup - 1 tbsp
Peanut butter- 25 gms
Salt and water.

Heat oil and butter in a pan. Add onions, garlic and chilli garlic paste and saute well.
Add ketchup and peanut butter salt and water and cook well.

How to proceed
Put the state on a platter and pour hot sauce over it and serve.

Masoori mehfil with cheesy dip

Ingredients

Masoor dal - 1/2 cup
Grated carrot -1/3 cup
Shredded cabbage - 1/3 cup
Onion - 1 pc
Green chillies - 3-4
Ginger -1 inch
Salt - to taste
Tandoori masala - 2 tsp
Oil -1 tsp
Oil for frying

Method

Soak dal for 5-6 hrs and grind it with chillies and ginger and hang it to drain out excess water.
Now drain water from carrot n cabbage and add to the above.
Add salt and onions.
Heat oil in a pan saute tandoori masala and add to the above mixture.
Half fry the kebabs and press with a katori and slice it.
Deep fry and serve with cheesy dip and onion lacchas.

For the chessy dip

Hung curd - 1/4 cup
Mayonnaise - 2 tbsp
Cheese - 1 cube
Onion chopped - 1 small chopped
Garlic chopped - 3-4 chopped
Oregano - 1/4 tsp
Red chilli flakes - 1/4 tsp
Tomato ketchup - 1 tbsp
Salt - to taste

Mix all the ingredients and whisk it..

Moong dal ka halwa

This halwa is considered auspicious for diwali and holi in rajasthan. It requires a lot of patience and time to saute the dal for this halwa and it requires some extra ghee too though i have tried to make it with minimum amount of ghee... this halwa is usually made in winters as it keeps the body warm... this is a classic rajasthani recipe...

Preparation time - 10 mins
Cooking time - 40 mins
Serves - 6-8




Ingredients

Moong dal- 300gms
Ghee - 225 gms
Yellow food colour - 5-6 drops
Kesar - 1 pinch soaked in
              2 tbsp of warm milk
Mawa - 225 gms
Sugar - 250 gms
Water - 1 cup
Chopped almonds 8-10(chopped)

Method

1.Soak the dal for 5 -6 hrs.
2.Grind it well.
3.Heat ghee in a heavy bottomed pan.
4.Now switch off the flame and when warm put in the dal and switch on the flame.
5.Now we cook it in low flame continuously stirring it till the ghee separates and we get an aroma of  the roasted dal.
6.Now add the colour and saffron and stir for some time.
7.Add mawa and cook for 5 mins and keep aside.
8.Now heat a wok and add water and sugar.
9.Add 6-7 strands of saffron and cardamom.
10.Make 2 string chasni and switch off the flame and mix the prepared dal mixture and mix well.
11.Garnish with almonds and serve...
Happy eating ..

 

Note Step 1 - step 6 can be done and kept in a  refrigerator for 2-3 days and rest part can be done on the day of consumption.

Red sauce or salsa sauce

Ingredients

Tomatoes - 7 - 8
Dry red chillies - 16-17
Garlic 5-6 cloves
Ginger - 1 inch
Tomato ketchup - 4 tbsp
Vinegar -  3 tbsp
Sweet chilli garlic sauce - 1 tbsp
Oil - 1 tbsp
Salt - to taste

Method
Boil the tomatoes and chillies together.
Remove the peel of boiled tomatoes.
Add garlic and ginger with the tomatoes and chillies and grind to a fine paste.
Heat oil in a pan and add the paste and cook for some time.
Add vinger and sauces and salt and cook till properly cooked.

Moong dal tori ki sabji.

A very healthy, simple and low oil veggie. A perfect vegetable with hot rotis. Very good for children too and tastes yummmy ...

Ingredients

Tori (ridge gourd) - 1/2 kg
Moong dal - 1/2 cup  
(soaked for 1/2 an hour)
Green chillies - 2 slit in pieces
Oil - 1 tbsp
Salt - to taste
Red chilli pd - 1 tsp
Dhaniya powder - 1 tsp
Cumin seeds- 1/2 tsp
Haldi - 1/2 tsp

Method

Heat oil in a wok.

Add cumin seeds and green chillies.
Add tori and cook for 5 mins.
Add moong dal, salt and haldi and cover the wok with a plate on a low flame till the dal and tori is tender.
Now add chilli powder and dhaniya powder and cook for next 2 mins on a high flame.
Serve hot with chapatis.