14
Jan 18

Chura Dahi Tilkut (Beaten Rice, Yogurt with pounded Sesame Sweet)

This is a cultural legacy in the form of an assembly of food that is served as a breakfast in Bihar in the month of ‘Uttarayan’ – Makar Sankranti (to embark the advent of the summer season).

This has been carried throughout ancient times on the occasion of Makar Sankranti.  Especially in Mithila region of Bihar (birth place of Sita) this is the staple breakfast as it is super healthy breakfast, which foregoes the need for cooking.

The option of eating healthy has always been available to us which we tend to overlook. This recipe is by far a healthier and much more nutritious and extremely quick option than the processed food that we choose to eat to save time.

Experience this authentic local delicacy and the divine fusion of the richest flavor and warmth of culture with this Bihari Thali breakfast – “Chura Dahi Tilkut” (Beaten Rice, Yogurt with Pounded Sesame Sweet)”

If basmati poha is not available, you can use normal poha. It will create the same magic.

For many more such traditional and eclectic regional delicacies from Bihar, check out the “Bihar Delicacies “.

Ingredients:

  • Basmati chura/poha (beaten/flatten rice): 1 bowl
  • Curd/yogurt: 2 bowl
  • Milk: ½ cup
  • Brown sugar/Jaggery: ½ cup (as per taste)
  • Tilkut (sesame sweet): as per your choice

Preparation:

  1. Wash poha properly, twice. Soak with milk (About 50-100 ml).
  2. Cover it and leave it for about 10-12 minutes, keep aside.

Method:

  1.  Loosen with fork/spoon, serve with curd, tilkut and grated jaggery/sugar.
  2. You can pair this recipe with Raw jackfruit subji or Fresh green pea sabji (side dish)
    Chura Dahi Tilkut (Beaten Rice, Yogurt with pounded Sesame Sweet)

    Chura Dahi Tilkut (Beaten Rice, Yogurt with pounded Sesame Sweet)

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Wash poha

    Wash poha

    Soak with milk

    Soak with milk

    Cover it

    Cover it

    20170114_132044

Chura Dahi Tilkut (Beaten Rice, Yogurt with pounded Sesame Sweet)

Chura Dahi Tilkut (Beaten Rice, Yogurt with pounded Sesame Sweet)

Chura Dahi Tilkut (Beaten Rice, Yogurt with pounded Sesame Sweet)

Chura Dahi Tilkut (Beaten Rice, Yogurt with pounded Sesame Sweet)


11
Jan 18

Stuffed Aaloo Poori

This is the season of balmy winters with foggy mornings yet my kitchen is warm with the preparation of rich and crispy stuffed potato fried breads.

Honestly although this is the variation of the traditionally prepared Aaloo Poori but trust me when I say this, I mean it that it comes out to be much more delicious. So much so, that you will simply want to prepare it as a feast to enjoy these winters. This will turn out to be a universal favorite in your family, relished by the youngest to oldest with its soft flaky and crispy texture.

Enjoy this recipe to beat the bitter cold winters.

Ingredients:

For dough:

  • Atta (wheat flour): 1 cup
  • Maida (refined flour): 1 cup
  • Ghee: 2 tablespoon (for moin that is put it into dough itself).
  • Onion seed: half teaspoon
  • Carom seed: half teaspoon
  • Salt: half teaspoon.
  • Ghee/ cooking oil: for deep frying
  • For stuffing:
  • Potato: 400- 500gm
  • Onion: 1 no. (Medium size)
  • Ginger: 2” pieces
  • Mint leaves: 50gm
  • Mustard seed: ½ teaspoon
  • Cumin seed: 1 teaspoon
  • Fennel seed: 1 teaspoon
  • Green chilly: 4-5 no.
  • Salt: 1 teaspoon
  •  Chili powder: ½ teaspoon
  • Dry mango powder: ½ teaspoon
  • Kala namak (black rock salt): ½ teaspoon
  • Garam masala powder: ½ teaspoon
  • Mustard oil: 1 tablespoon

For making dough:

  1. Take a wide vessel; pour Aatta, Maida 2 tablespoon ghee, onion seed, carom seed and salt. Mix well by rubbing between palms.
  2. Add water in small quantity and knead them, if required, put some more water till the dough becomes soft.
  3.  (The dough can be made in food processor also)
  4. Cover and Keep aside, to be used after 10-20 minutes.

For making stuffing:

  1. Heat 1 tablespoon of oil in a fry pan.
  2. Add cumin seed, fennel seed and mustard seed, when it turns brown, and add chopped green chili, ginger and onion.
  3. Stir it, sauté on low flame till changing color. Add chopped potato and fry it on medium flame: Cover it, lower the flame. Stir occasionally; Fry until it is half done, (About 5-7 minutes)
  4. Add salt, chili powder and turmeric powder Fry till they are done.
  5. Add chopped mint leaves, dry mango powder, and Garam masala; stir fry for couple of minutes, Keep aside .Now stuffing is ready.
  6.  Divide stuffing into 8 parts and make ball.

Method:

  1. Divide dough into parts: make big lemon size balls; roll the ball in 2-3 inch diameter circle.
  2.  Place 2 tablespoon stuffing in the centre of the circle: fold it and seal the edges of this by pleating.
  3. Fold the edges into the center and joint properly: now press this ball slightly with the help of palm.
  4. Again roll this ball into the wheat flour, roll this ball with the help of rolling pin gently, till the 2-3 inch dia. Now raw poori is ready.
  5. Heat oil in a fry pan on maximum flame (to check if oil is ready or not, put a little piece of dough in the oil it should come up slowly.
  6. Deep fry the poori on high flame: after they start to puff slowly turn over, fry till it becomes golden brown.
Stuffed Aaloo Poori

Stuffed Aaloo Poori

ingredients

ingredients

chopped potato

chopped potato

Add cumin seed, funnel seed and mustard seed

Add cumin seed, funnel seed and mustard seed

add chopped green chili, ginger and onion.

add chopped green chili, ginger and onion.

. Add chopped potato

. Add chopped potato

Add salt, chili powder and turmeric powder

Add salt, chili powder and turmeric powder

Add chopped mint leaves

Now stuffing is ready

Now stuffing is ready

stuffing

stuffing

stuffing & dough

stuffing & dough

raw poori is ready

raw poori is ready

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Stuffed Aaloo Poori

Stuffed Aaloo Poori


27
Nov 17

Chapati/tawa roti (phulka)

My husband is out of station; I entered the kitchen to cook a cozy dinner and made some ‘chapati’ and ‘raw papaya kofta curry’. Chapati is staple food for Indians and a regular diet of everyone’s. It is important to prepare soft chapati, depends a lot on how you knead the dough.

I relished my meal as savored every bite.

Ingredients:

  • Aatta (wheat flour): 2 cup
  • Salt: 2 pinch (optional)
  • Water: ¾ cup
  • Ghee: for smearing

Preparation:

For making dough:

  1. Take a wide vessel; pour Atta; add water in small quantity and knead them, till the dough becomes soft.
  2.  (The dough can be made in food processor also)
  3. Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Make lemon size balls; dust ball with Aatta and roll the chapati with equal pressure all around, roll 5-6”diameter, use small quantity of wheat flour to dust while rolling.
  2. Put this rolled chapati into the hot tawa; cook for few seconds on high flame till it changes the color, Turn the other side this side to be cooked slightly more than 1st side. Now hold the chapati with tong and put directly on fire, first side on flame, the chapati will start to puff up. Take it off the flame before it start burning. The chapati is ready.
  3. You can puff chapati on tawa instead of flame, and press it lightly with kitchen towel it will puff up.
  4. Smear some ghee all over on the chapati and it is ready to serve hot or warm.

Note:

  1. It is important to cook chapati on high flame, it will be soft.
  2. Kneading with hot water makes chapati soft.
  3. You can knead with milk or whey (left over water of paneer).
Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

 dough

dough

Make lemon size balls

Make lemon size balls

roll the chapati with equal pressure all around

roll the chapati with equal pressure all around

roll the chapati with equal pressure all around

roll the chapati with equal pressure all around

Put this rolled chapati into the hot tawa

Put this rolled chapati into the hot tawa

Turn the other side

Turn the other side

cook for few seconds on high flame till it changes the color

cook for few seconds on high flame till it changes the color

put directly on fire

put directly on fire

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)


11
Nov 17

Naan (Indian bread)

However satiated my stomach may be, the sight and smell of certain food always makes me crave for them.

“Naan” is one such umpteen varieties of Indian oven-baked flat breads which is also one of the favorite breads served across the globe. The main ingredients used are refined flour, curd and milk which give it a rich flavor and make it dissolve in the mouth instantly. Butter is sure to enhance its taste manifold. Nigella seeds are popularly added in India (and internationally also). Alternatively, you may use Poppy seeds instead of Nigella seeds.

Ingredients:

  • Maida (refined flour):200 gm.
  • Curd: 4 tablespoon
  • Milk: 4 tablespoon
  • Salt: ½ teaspoon
  • Sugar: ½ teaspoon
  • Dry yeast: ½ teaspoon (readily available in foodstores)
  • Butter: 1 pat
  • Egg: 1no. (Optional)

For topping:

  • Poppy seed (khus khus):1 tablespoon
  • Kalonji (nigella seed):1 teaspoon

Preparation:

  1. Take the yeast; dissolve it in lukewarm water, add sugar, salt, butter and curd. Knead the Maida (refined flour) with this mixture to make dough soft, if needed add milk slowly, keep aside for 5-6 hours in a warm place.
  2. Knead it again and divide the dough into 4-5 parts; make smooth round ball shapes of these and let them ferment again for 10-15 minutes. Put(sprinkle) Kalonji(poppy seeds) on the rolling stone and roll out each part as depicted in photo…

Method:

  1. Leave the wire mesh in the gas tandoor and preheat the tandoor for 4-6 minutes.
  2. With wet hands stick this Naan from the plain side(non kalonji side) facing the inside of the preheated lid of the tandoor, remove after couple of minutes.
  3. If you wish to cook more crisp, put the naan on wire mesh, Naan (Indian bread) is ready to be served.
  4. Naan is best tasted with side dishes such as Chhole masala, Paneer tikka masala, Chicken curry or any other gravy rich Indian side dish (visit indiancookingmanual.com for detailed menus).
  5. Please visit my recipe for whole broccoli masala to get a delicious taste of the Naan.
    Naan (Indian bread)

    Naan (Indian bread)

    ingredients

    ingredients

    dough soft

    dough soft

    divide the dough into 4-5 parts

    divide the dough into 4-5 parts

    . Put (sprinkle) Kalonji (poppy seeds) on the rolling stone

    . Put (sprinkle) Kalonji (poppy seeds) on the rolling stone

    roll out each part

    roll out each part

    remove after couple of minutes

    remove after couple of minutes

    put the Naan on wire mesh

    put the Naan on wire mesh

    put the Naan on wire mesh

    put the Naan on wire mesh

    Naan (Indian bread)

    Naan (Indian bread)

    Naan (Indian bread)

    Naan (Indian bread)


14
Sep 17

Jackfruit Sooji cake

Jackfruit has a sweet and strong flavor; the aroma of the cake made from jackfruit is something that lingers for long after tasting this. The homemade cake is always superior and worth the efforts.

Ingredients:

  • Sooji/rava: 150 gm.
  • Maida:  50 gm.
  • Ripe Jack fruit : 150-200 gm (with seed).
  • Baking soda: 1 teaspoon
  • Baking powder: 1 teaspoon
  • Salt: 2 pinch
  • Refined oil/ghee (clarified butter): ¾ cup
  • Sugar: ¾ cup

Preparation:

  1. Cut jackfruits, discard seeds, and put the pulp in to blending jar, blend it till fine paste. Keep aside.
  2. Sieve Maida and baking soda, baking powder and salt together (sieve 3-4 times). Keep aside.
  3. Grind sugar and make powder. Keep aside.
  4. Take a baking tray, put half teaspoon of ghee, and apply ghee all around the container, sprinkle one teaspoon of Maida over it. Discard extra Maida. Keep aside.
  5. Take a big mixing bowl, put Sooji and jackfruit pulp, and Mix it well with the help of spoon, keep aside for at least 2 hours or you can store it into refrigerator for overnight.
  6. After two hrs (or overnight in refrigerator), put sugar and mix it well with the help of hand blender/food processor for 4-5 minutes. Add sieved mixture of Maida, baking soda, baking powder and salt.
  7. Mix well Make a smooth batter, Add Refined oil/ghee (clarified butter) and mix well, now cake batter is ready.

Method:

  1. Choose the size of baking tray such that when batter is put into it, it gets half filled only, as after baking its volume gets nearly doubled.
  2. Now bake it into preheated OTG at 160 degree centigrade for about 35-40 minutes. Check by inserting toothpick near the centre of the cake if it comes out clean otherwise bake further few minutes and check again.
  3. Let it cool; cut the cake into pieces after cooling, ‘jackfruit Sooji cake’ is ready to serve.

Note:

  1. you can bake it simply into pre heated cooker on minimum flame.
  2. Let it cool for some time and transfer into serving plate.
Jackfruit Sooji cake

Jackfruit Sooji cake

Ingredients

Ingredients

put Sooji and jackfruit pulp

put Sooji and jackfruit pulp

put sugar and mix

put sugar and mix

Add Refined oil/ghee

Add Refined oil/ghee

bake it into preheated OTG

bake it into preheated OTG

Jackfruit Sooji cake

Jackfruit Sooji cake

Jackfruit Sooji cake

Jackfruit Sooji cake

Jackfruit Sooji cake

Jackfruit Sooji cake

Jackfruit Sooji cake

Jackfruit Sooji cake

Jackfruit Sooji cake

Jackfruit Sooji cake

Jackfruit Sooji cake

Jackfruit Sooji cake

Jackfruit Sooji cake

Jackfruit Sooji cake

Jackfruit Sooji cake

Jackfruit Sooji cake