Wednesday, 14 September 2016

Litti Choka

Traditional dish from the state of Bihar and Jharkhand, Litti chokha needs no introduction.
Litti is quite similar to Rajasthani Baati in appearance, but it has a stuffing made up sattu mixed with spices and condiments. Litti is usually served with aloo ka chokha or with the mix of aloo baingan ka chokha. Some people also like to have litti with mutton curry. 

For more traditional recipes from different Indian states click on the links given below


Ingredients:
For Litti
Ingredients:
  • 2 cups Wheat Flour
  • 1/2 tsp Carom Seeds
  • 1/4 cup clarified butter/ghee
  • 1/4 tsp. Baking Soda
  • Salt
  • Water as required to knead the dough
Stuffing:
  • 1 cup sattu/ roasted channa powder
  • 1 medium sized onion finely chopped
  • 1/2 tsp ground black pepper
  • 2 green chilies finely chopped
  • 1/4 cup finely chopped coriander leaves
  • 1/2 inch long chopped ginger
  • 4-5 minced garlic
  • 1/2 tsp Carom Seeds
  • 1/2 tbsp red chilli pickle
  • Salt to taste
  • 1 tbsp lemon juice
  • 1 tbsp mustard oil
Directions:
For the outer covering:
  • Knead stiff dough using all this ingredients and let it rest for 15 mins
  • Take lemon size portion and make 8-10 balls of equal size

For the Filling:
  • In a bowl mix all the ingredients listed under stuffing, if the mixture seems dry, add little water. The texture should be crumbly.
  • Take the dough ball in your palms and make a small poori or chapati.
  • Add 2 tsp. of filling in middle of each poori, cover the filling by wrapping the dough around the filling on all sides, make sure the filling is not coming out.
  • Shape it round like a ball.
  • Preheat tandoor for 5 -10 mins and keep litti in tandoor and cook till done
  • Alternatively preheat oven at 180 degree Celsius and cook baatis for 15-20 mins or till done.
For Chokha
  • 2 medium-sized boiled potatoes
  • 2 medium sized brinjals 
  • 3 medium-sized tomatoes
  • 4-5 garlic cloves minced
  • 2-3 finely chopped green chillies
  • 1/2 inch piece of ginger grated
  • 2 medium sized onions finely chopped
  • 1 tbsp finely chopped coriander leaves
  • 2 tsp mustard oil
  • Salt to taste
Directions
Roast brinjal and tomatoes on the gas stove on medium flame from both the sides until it becomes soft.Peel of the burnt skin of the brinjal and tomatoes.Boil potatoes remove the skin In a bowl, add boiled potatoes, brinjal along with garlic and tomatoes and mash everything together using your hands or potato masher. Now add chopped onion, coriander leaves, ginger, salt, green chillies and mustard oil. Mix everything well. Garnish it with some fresh coriander leaves .Chokha is ready
For Serving:
Dip hot litti in clarified butter/ghee, serve with Chokha and green chutney.


Friday, 9 September 2016

Paneer Jalfrezi

Paneer Jalfrezi is a quick stir fry cottage cheese preparation tossed along with carrots, bell peppers, onions and tomatoes.
Make this restaurant style Paneer Jalfrezi when you have sudden guests at home.
Ready in a jiffy, it tastes absolutely delicious with naan, paratha or just steamed rice.

For more paneer/cottage cheese recipes click on the links below
Sesame paneer
Dum Paneer Kali Mirch
Sunhera Paneer
Kadhai Paneer
Paneer peda
Ingredients:
  • 200 gms cottage cheese (cubed or fingers)
  • 2 medium sized onions sliced
  • 3 tomatoes pureed
  • 1/2 tbsp ginger garlic paste
  • 1/2 cup carrot cut into long strips
  • 1/2 cup capsicum cut into long strips
  • 3-4 baby corns sliced (optional)
  • 2 tomatoes cubed
  • 1 tsp cumin seeds
  • 1/2 tsp nigella seeds
  • 2  dried whole red chillies
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 1 tsp garam masala powder
  • 1 tsp kasuri methi 
  • 2-3  tbsp oil
  • Few twigs of coriander leaves to garnish

Prep time: 15 minutes
Cook time: 20 minutes
Yields: 4 servings


Directions:
  • Heat oil in pan, shallow fry the cottage cheese fingers until golden brown.
  • Drain cottage cheese on an absorbent paper and keep aside.
  • In the same pan add cumin seeds, nigella seeds and whole red chillies.
  • When the seeds splutter add the sliced onions and cook till they turn translucent.
  • Next, add ginger garlic paste and saute till fragrant.
  • Now add the sliced vegetables, salt and half a cup of water and cook for 4-5 minutes.
  • Add tomato puree and cook till the rawness of the tomatoes is gone.
  • Now add the dry spice powders and cook for 2 minutes.
  • Next add cubed tomatoes and cottage cheese and cook for a minute on low flame.
  • Top it with crushed kasuri methi and garam masala powder.
  • Garnish with fresh coriander leaves, serve hot.
  • I paired it with fresh steamed rice and minty lacha paratha and it was absolutely delicious.




Wednesday, 7 September 2016

Peanut butter banana chocochip muffins

Got over ripe bananas in your kitchen, don't see them as waste next time. Use them to make these super healthy, moist, whole wheat flour muffins with the added goodness of peanut butter and flax seeds are perfect start for a healthy day.

For more healthy recipes click on the links given below:
Baked urad dal kachori
Wheat flour soup
Oats rosemary crackers
Fig and flaxseed crackers
Oatmeal and apple muffins


Ingredients:
  • 2 ripe bananas
  • 1/3 cup peanut butter
  • 1/3 cup honey
  • 2/3 cup yogurt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon powder
  • 1 tbsp flax seed powder
  • 1/4 cup powdered sugar
  • 1 cup all purpose flour/maida
  • 3/4 cup whole wheat flour
  • 1/4 cup chocolate chips
  • 1/4 cup  chopped roasted peanuts
  • few drops of vanilla extract

Directions:

  • Preheat oven for 10 mins at 180 degree C
  • In a big mixing bowl mash bananas with the help of a spoon,
  • Add peanut butter, honey and yogurt to the mashed bananas and mix well till everything is incorporated.
  • Sift the dry ingredients; all purpose flour, wheat flour, flax seed powder, baking powder, baking soda and all into an another mixing bowl.
  • Next add the wet ingredients into the sifted flour.
  • Add chocolate chips, roasted peanuts and vanilla extract, fold the mixture gently.
  • Grease the muffin tray or line it with cupcake liners.
  • Pour the batter into these liers.
  • Bake for 15-17 minutes at 180 degree c
  • Let them cool for 10-15 minutes and invert them onto a wired rack.






Punjabi Chole

Happiness lies in cooking your family's favourite food, chole was one of the first successful recipe I ever cooked. I remember my brother asking to save some for his next day's office dabba <3 and mom dad enjoying the food with sweet smiles on their face. Being a Punjabi kitchen Chole bhature, chawal, naan, paratha, is a frequent affair at my house just like any other punjabi household. A Punjabi kitchen can never be complete without this spicy, tangy and aromatic chickpea preparation.

Ingredients:

  • 1/2 kg kabuli channa soaked overnight
  • 1 tea bag
  • 2 med onions ( puréed)
  • 5-6 cloves garlic
  • 1 inch piece garlic
  • 2 green chillies
  • 4 tomatoes puréed
  • 1/2 tsp cumin seeds
  • 2 cloves
  • 1 mace
  • 1/2 inch piece cinnamon
  • 1 big cardamom
  • 2 green cardamom
  • 1 bay leaf
  • 1 tsp Degi mirch
  • 1 tsp coriander powder
  • 1 tbsp dry mango powder
  • 1 tsp channa masala
  • 1 tsp garam masala
  • Salt as per taste


Directions:

  • Boil kabuli channa in pressure cooker till 4-5 whistles or done with a tea bag,discard tea bag after opening pressure cooker.
  • In a wok heat 2-3 tbsp oil,add cumin seeds, when the seeds start to splutter add bay leaf, cloves, cardamom,cinnamon, mace and sauté for a minute. 
  • Add onion paste, ginger garlic paste, cook till it leaves the raw aroma and changes colour to golden brown. 
  • Add tomato puree, cook till oil leaves sides. 
  • Add degi mirch, coriander powder, salt, dry mango powder, salt and cook for few mins. 
  • Add boiled channa along with 1 cup of water, let it cook on medium flame for 10-15 minutes. Switch off flame. 
  • Sprinkle garam masala and garnish with fresh coriander leaves.
  • Serve hot with rice, naan or paratha.






Tuesday, 30 August 2016

Dhaniya masala Soya chaap

Soya chaaps are very popular and easily available in most of the North Indian states.
Packed with proteins these are highly nutritious are considered equivalent to a non veg dish.
Some time back I posted a snacky version of soya chaap which is also very famous among the street food lovers....soya chaap tikka see recipe here.
Today I'm sharing a very delicious style of cooking these chaaps in an aromatic fresh coriander based gravy.

Ingredients:
  • 1/2 kg frozen soya chaap 
  • 2 medium sized onions (paste)
  • 3-4 big tomatoes (pureed)
  • 1 tbsp green chilli, ginger garlic paste
  • 1/2 cup fresh coriander leaves paste
  • 1 tsp cumin seeds
  • 2 black cardamom (badi elachi)
  • 1 bay leaf (tej patta)
  • 2-3 cloves (laung)
  • 1/2 cinnamon stick (dal chinni)
  • 5-6 black peppercorns (sabut kali mirch)
  • 1 mace (javitri)
  • 1/2 tsp degi mirch powder(red chilli powder)
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 2 tsp dry roasted cumin seeds
  • Salt to taste
  • 3 tbsp beaten curd
  • 2-3 tbsp fresh cream plus extra for garnishing
  • 4-5 tbsp oil
  • 1/2 cup water

Directions:

  • Thaw soya chaap sticks for 5-10 mins in lukewarm water, if you are using dry chaap sticks soak them in water for at least 5-6 hours before using.
  • Make slits/cuts in the chaaps using a sharp knife keeping the chaaps intact to the stick. (You can cut them into small pieces too)
  • In a wok heat oil add, cumin seeds, after the seeds splutter add rest of the whole spices and saute for a minute.
  • Next add green chilli and ginger garlic paste, saute for a minute.
  • Add onion paste and cook till golden brown.
  • When onions are cooked add tomato puree and coriander leaves paste and cook till oil separates from the sides.
  • Next add all the dry spice powders and cook again for a minute.
  • Add beaten curd, simmer the flame and keep stirring.
  • Add soya chaaps and water and let it cook for 20-25 minutes.If you are using the dry chaaps prefer to pressure cook till one whistle( adjust the seasonings if required)
  • Add fresh cream and mix well.
  • Garnish with onion rings and coriander leaves and fresh cream.
  • Serve hot with naan, paratha, kulcha or rice.


Thursday, 7 July 2016

Ooey Gooey Brookies

So brookies are the in thing these days....so many pictures and recipes of brookies coming across, and that made me tempted to try them, I mean who would not get tempted to try this sinful mesh-up of fudgy brownies and crunchy cookies. Isn't it always better to double the fun in a single recipe, who likes to settle for one when you can get two-three or may be four ;) in a single dessert...The more...the merrier :)

Let's get started with the recipe.
So I went easy with the recipe, made my brownies with a box mix of Betty Crocker's fudgy brownie mix. You can use your favourite recipe or use a box mix, totally upto you.

Ingredients:
For the brownie:
  • 1 pack of prepared box mix of fudgy brownies.
  • 50 gms chocolate chips (get them here)
For cookie dough:
  • 1 1/2 cup All purpose flour/Maida
  • 1/2 cup unsalted butter, softened
  • 1/2 cup white sugar
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3-4 tbsp Milk, at room temperature
  • 50 gms chocolate chips

Preparation time : 15- 20 minutes + 45 minutes resting time
Baking time : 40 mins approx
Yields : 6-7 brookies
Kitchen equipments required: 2 mixing bowls, wired whisk, electric beater, rolling pin, baking pan, a silicon spatula, non stick baking spray or oil, aluminium foil or parchment paper.

Directions:
For the cookie dough:

  • Preheat oven at 180 degree c for 10 minutes.
  • Cream butter and sugar until light and fluffy.
  • In a bowl whisk together flour, baking powder and salt, add butter and sugar mixture, vanilla extract and milk, knead into a soft dough.
  • Fold in chocolate chips.
  • Cover the dough with cling wrap and refrigerate for an hour.
  • Meantime, prepare the brownie mix as directed.
  • Line your baking pan with and aluminium foil, grease it with baking spray.
  • Pour the brownie mixture in the pan, spread evenly with a silicon spatula.(Get the pan here)
  • Sprinkle chocolate chips over the top.
  • Bake at 180 degree C in a preheated oven for minutes.
  • Roll the cookie dough with a rolling pin and spread it over the half baked brownie batter cover with an aluminium foil and back into the oven.
  • Bake for another 30 minutes. (Do check by inserting a toothpick stick for the required doneness, since I like my brownies little gooey and fudgy so total of 40 minutes was perfect for me)
  • Let the brookies cool completely in the pan before cutting slices.
  • Pair them with your favourite vanilla ice cream or dunk them into your milkshake or enjoy them like this....you will love them :)










Monday, 4 July 2016

Soya chaap tikka

Spicy, tangy 'soya chaap tikka' which is favourite street food of "SAADI DILLI". So many 'thele walas' in Delhi and other North Indian cities sell these marinated pieces of 'soya chaaps' grilled over charcoal giving it smoky flavour. A Vegetarian alternative for chicken tikka, these 'chaaps' have a chewy and meaty texture. High in protein these 'soya chaaps sticks' are readily available in supermarkets in dry or frozen form.

For more street food recipes click the links below:

So let's get started with the recipe.
Ingredients:
  • 200gm frozen soya chaap
  • 2 Tablespoons Butter
  • 1/4 Cup chickpea flour (Besan)
  • 1/2 Cup hung curd 
  • Salt as per taste
  • Kashmiri Red chilli as per taste.
  • 1 tsp garam masala
  • 1/2 tsp kasuri methi
  • 1/2 Tbsp Ginger garlic Paste
  • Juice of one lemon.
  • 1 tablespoon Mustard oil
  • 1 Teaspoon Turmeric Powder.
Other ingredients to serve
  • Lemon wedges
  • Sliced onions
  • Mint coriander yogurt dip

Directions:

  • Thaw soya chaaps in lukewarm water and cut into pieces, remove the stick
  • On a low flame heat a skillet and add butter into it.
  • Add Gram flour, stir it continuously till it  gets aromatic, and take it off the flame.
  • Add the roasted gram flour in a mixing bowl, now add hung curd, Kashmiri red chilli, Garam masala power, Kasuri Methi , Ginger Garlic paste, lemon juice, turmeric powder, salt and mustard oil and make a paste of this mixture.
  • Add soya chaaps in the mixture and marinate it for about an hour.
  • Now arrange the marinated chaap pieces in skewers.
  • Grill  for about 35-40  minutes at 180 degree C.
  • Rotate them in every 5-6 and minutes and apply some butter.
  • Serve them hot with mint, coriander and yogurt dip and some spicy onion lachha and lemon wedges :)