LITTI CHOKHA

LITTI CHOKHA

Litti Chokha is traditional dish of Bihar and the basic ingredients in Litti is Sattu  Litti is made up of Sattu (Sattu is roasted chickpea flour). Then it is boiled in water and then it is deep fried. Alternately we can bake them in a oven. Traditionally they are cooked in stove and clay. 

Chokha is prepared with boiled & mashed potatoes,roasted Eggplants,Tomatoes. All three combined as with onions and other Spices.

In Bihar Litti is also served with Tangy Roasted tomato Chutney along with Chokha.

Ingredients 

For Litti:

Wheat Flour (atta): 1 cup

Refined Flour (Maida): 1cup

Clarified butter (Ghee): 2 tbsp

Yoghrut: 1 cup

Baking Soda: a pinch

Carom Seeds (ajawin):

Salt:to taste

Ghee::1Cup (Melthed for Sering)

For Stuffing:

Chick Pea flour (Sattu): 1 Cup

Ginger Garlic-Green Chillies paste: 2 tsp

Mustard Oil: 1 tbsp

Archar Ka Masala: 1 tsp

Lemon juice: 1 tbsp

Salt:to taste

Coriander Leaves: finely chopped

For Chokha:

Egg Plant: 1 (big ,rounded and roasted on stove)

Boiled Potatoes: 2 (Large,mashed)

Tomato:2 (small, roasted on stove)

Onion:1 (Medium finely chopped)

Green Chilies (finely chopped)

Red Chilly Powder:1/4 tsp

Salt:to taste

coriander Leaves:2-3 tbsp (finely chopped)

For Chutney:

Tomatoes: 4 (large)

Onion:1 (small)

Green chilies (finely chopped)

coriander Leaves: 2 tsp

Salt: to taste

Method:

For Stuffing:

• In a bowl take all the ingredients of stuffing. Mix it well. Add /4 cup of water so that the mixture gets mist and is easy to fill. Mix well and keep it aside. Your Stuffing is Ready.

For Litti:

• Take both the flour in a large bowl. Add baking soda,ajwain,salt and ghee or refined oil. Mix it well.
• Add Yoghrut and knead the  dough and make it a soft dough.

Note: You can add water if needed while kneading the dough.

• Cover the Dough and leave it aside for 20-30 minutes.
• After 30 minutes knead the dough again and divide them into equal portions.
• Take 1 portion and with the hep of your hand roll it to 2-3 inch bigger and add 1 tbsp of stuffing in middle of the bowl and close it from all the sides.
• Check if the stuffing is not over and coming out of ball.
• Press the ball little from top to make it flat (Optional)
• Repeat the same procedure for rest of the portions.
• Preheat the oven at 220 C.
• Put all the litties in a baking tray till one side is brown or black spots come on top of litties.
• Turn over the litties and make for some more minutes.
• Bake till litties are baked from all side.
• Take out from the oven
• Take one cup of warm Ghee in a bowl and dip all the litties in this Ghee so that all litties are well coated with Ghee.
• Take all the litties is a plate 
• served with Chokha and chutney.

For Chokha

• Roast egg plant and tomato over low gas flame turning around till egg plant and tomatoes outer surface turns blackish and flaky, then put in cold water. 
• After 5 minutes remove egg plant and Tomatoes from water and peel off its burnt skin. 
• Now mash potato, tomato and egg plant in a bowl, leaving no lumps of unmashed eggplant. 
• Add onion, green chilies, Coriander Leaves, Red Chilly Powder,garlic, salt and oil. Mix well
• Serve With Litties.

For Chutney:

• Roast Tomatoes on a low gas flame and transfer tomatoes in clod water.
• Remove the skin and cut tomatoes into small pieces
• Grind roasted Tomatoes to a smooth paste and take in out in a bowl.
• Add finely chopped Tomatoes,coriander Leaves and Salt and mix Well.
• Your Chutney is ready. Serve with Litti Chokha

PANEER PAKODA

PANEER PAKODA

Ingredients:

Paneer Pieces:1 Cup (Lengthwise sliced)

Gram Flour (Besan): 1/2 Cup

Turmeric Powder (Haldi):a pinch

Coriander Powder:1/4 tsp

Green Chilies: 1(Finely Chopped)

Sprite:5-6 tbsp

Red Chilly Powder:1/2 tsp

Roasted cumin Powder:1/2 tsp

Salt:to taste

Method:

• In a bowl take Besan.
• Add Haldi,Red Chilly Powder,Roasted Cumin Powder, coriander Powder, Salt and mix well.
• Make hole in the center of the bowl and add 5-6 tbsp os sprite one tbsp at a time.
• Make smooth thick batter and covered it with a cling film and keep is refrigerator for half an hour.
• Heat oil in a Kadai,dip each Paneer Pieces in the batter and drop gently to the oil.
• Fry on both sides until they turns golden brown and crisp.
• Serve Hot with Tomato Ketchup and a cup of Tea.

Note: The batter should be thick and smooth and not watery. In original recipes water is used to make batter but i have used sprite to make a difference. You can also used Water and keep the rest ingredients same.

TOMATO SOUP

TOMATO SOUP

Tomato soup is one of the most popular soups served in almost any restaurant across India. Tomato soup is a soup made with tomatoes  as the primary ingredient 

Ingredients:

Red Tomatoes: 4 (Large)
Carrot: 1 (Medium finely chopped)
BeetRoot: 1/2 (Finely chopped)
Garlic Cloves:2
Ginger:1"
Butter: 1tbsp
Salt:to taste
Black Pepper:to taste

How to Procedure:

• In a pressure Cooker add Tomatoes,Beetroot,ginger,Garlic liitle amount of water and pressure cook for 2-3 whistle.
• Once the pressure cools down grind  pressure cooked ingredients until smooth..
• In a pan melt butter in low flame and Now add the grinded tomato pulp and mix thoroughly.
• Add water if necessary and keep stirring in low flame.
• Add Salt and black pepper to taste
• Serve hot with Bread Coutons.

RAJ KACHORI CHAAT

RAJ KACHORI CHAAT

This is the most famous street Food in Rajasthan. This stomach filling and delicious chaat. These are big sized crisp Puris and are filled with number of Stuffing and Chutneys. I thought of preparing this as our Sunday Evening Snack. I still remember when i had this chaat years back. It was my eldest sister engagement  Ceremony and my sister friends and Aunties have prepared for breakfast as the engagement Ceremony was at my Sweet home. During that time i was small studying in class 8 and after that I had this several time. But the when i had this for the first time i didn't like that much because it was too heavy. But I have never tried anywhere thinking its very difficult and lengthy process to prepare this. Suddenly once i was suffering the Net and came across this delicious Chat. I have read the recipes contributed by "Show me the Curry","Sanjeev Kapoor","Tarla Dalal","Mharo Rajasthan Recipes" and thought its not very difficult and thus made my own version for this spicy chaat bowl filled with delicious condiments which has refreshing flavors and makes for a unique food experience.

INGREDIENTS:

For the Kachori Dough:

Semolina/Sooji: 1 Cup
Refined Flour/Maida: 5 tbsp
Salt:1/2 tsp (or to taste)
Warm Water: for kneading the dough
Oil:for deep frying: (1 tbsp for applying in dough)

For Filling the Chaat:

Prepared Kachori
Potatoes:2 (Boiled,Peeled and cut into cubes)
Moong Sprouts: 1/2 Cup (Boil them in a open pan for 5 minutes)
Chickpeas (Kabuli Chana): 1/2 Cup (Soaked overnight and boiled)
Dahi Vada: 2 (slightly mashed)
Whipped Yoghrut:1/2 Cup
Sweet Chutney: to taste
Coriander or Green Chutney: to taste
Sev: 3-4 tbsp (Any sev of your choice)
Red Chilly Powder: 1 tsp
Roasted Cumin Powder: 1 tsp
Chaat Masala:1/2 tsp
Coriander Leaves: for garnishing
Black Salt: 1/2 tsp
Green chilies/2 tsp (finely chopped)
Onion : 1/2 cup (optional,finely chopped)
Papadi:2-3 (Soaked in curd with 1 tsp of Sugar)

How to Procedure

1. For the kachoris, mix all the ingredients with warm water except oil and make a stiff and hard dough. Apply 1 tbsp of oil on the top of dough and kept is covered for an hour time.
2. After an hour time roll them into small pooris of 4-5 inches diameter and deep fry them in hot oil on medium flame till well and the kachoris are crisp and golden brown in color from both sides.
3. Ensure that these kachoris are not soft,if they are fry them once again. Allow them to cool down.
4. Take one kachoris in a serving plate and make a big hole in the center and fill the Kachori with cubed potatoes, kabuli chana,sprourted moong,mashed Dahi Vada  Sprinkle roasted cumin powder,red chilly powder, black salt,onion,tamarind chutney,coriander chutney,curd,sev and coriander leaves.
5. Serve immediately before it becomes soggy.

NOTE: I have sorted kabuli chana and moong sprouts in 1 tbsp of oil but it is optional. You can do without this also.