08
Sep 17

Sattu (fried gram flour) onion missi paratha

The ruby red chili i.e. Kuti lal-mirch (Chillies flex) is not only adds the taste, but it also a great health aid. According a research report from China, who use red chili pepper in their food live longer than those who doesn’t.

Magic capsaicin that fight bacterial infection, and repair oxidative damage found in hot chilies in abundance. Here I used the kuti lal mirch (Chilies flex) in this recipe; you can skip if you it doesn’t suit you.

Ingredients:

  • Wheat flour (Aata): 2 cup
  • Sattu: 1 cup (if you don’t have, just grind the roasted chana dal into fine powder, sieve it and use it.)
  • Onion: 1 no. (Medium size)
  • Salt: 1 ½ teaspoon
  • Onion seed (Kalongi):  ½ teaspoon
  • Ajawine (carom seed): ½ teaspoon
  • Whole red chili: 3-4 no.
  • Ghee: 100 gm (to be used during roasting paratha)

Preparation:

  1. Peel off and chop the onion into fine pieces, keep aside.
  2. Blend chili for few seconds, chili flex is ready, keep aside.
  3. Take a wide vessel; put Aata, chopped onion, ajawine, chili flex, salt and Kalongi, Mix well, add required quantity of water till the dough becomes soft.
  4.  (The dough can be made in food processor also), Cover and Keep aside, to be used after 10 minutes minimum).

Method:

  1. Divide dough into 8-9 parts, make balls, and roll the ball in 3-4” diameter circle. Apply ½ teaspoon of ghee, Fold it and seal the edges by pleating as shown in photo. Now press this ball slightly with the help of palm.
  2. Again roll this ball into the wheat flour; roll this ball with the help of rolling pin gently, till the 4 -6 inch diameter, now raw paratha is ready (this paratha is thicker than normal paratha).
  3. Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame, place the rolled paratha on this, cook for a minute till it changes the color.
  4. Turn the other side and cook it by pressing gently with spatula; apply some ghee and turn it, roast both sides by applying ghee as well as pressing it lightly.
  5. Serve warm or cold or directly to the plate along with ‘lauki raita’ and ‘gooseberry chutney’.
  6. Yummy, nutritious and healthy paratha is ready to be served.
Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Ingredients

Ingredients

put Aata, chopped onion, ajawine, chili flex, salt and Kalongi

put Aata, chopped onion, ajawine, chili flex, salt and Kalongi

dough

dough

 dough

dough

Divide dough into 8-9 parts

Divide dough into 8-9 parts

roll the ball in 3-4” diameter circle

roll the ball in 3-4” diameter circle

Fold it and seal

Fold it and seal

place the rolled paratha

place the rolled paratha

apply some ghee

apply some ghee

roast both sides

roast both sides

roast both sides

roast both sides

roast both sides

roast both sides

roast both sides

roast both sides

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha


19
Aug 17

Murauri (radish poori)

There is a saying that spicy food leads longer life; chili pepper is used to spice up food in most of Asian countries, Africa and Latin America and it entered the Indian cuisine in the 16th century with bang.

‘Murauri (radish poori)’ is the recipe from country kitchen from Bihar in which rice flour kneaded with cooked hot chopped radish along with fresh green chili and ginger pieces.

It can be served as breakfast, and can be served with tea, as per your choice.

Ingredients:

  • Rice flour (chawal ka Aata): 200gm.
  • Muli (radish): 100-150gm.
  • Green chili: 2 no.
  • Ginger: 2” piece
  • Salt: 1 teaspoon
  • Ajawine (Carom seed): 1 teaspoon
  • Kalonji (nigella seed): ¼ teaspoon

Preparation:

  1. Chop radish, ginger and chili, boil/ microwave along with half cup of water, keep aside.
  2. Take a wide vessel; put Aata, Ajwain, green chili, ginger and salt, add boiled radish in small quantity and knead them, if required, put small amount of water till the dough becomes soft; similar to chapatti dough. You can knead this in food processor too; it will be easy, kneading hot by hand is difficult.

Method:

  1. Divide dough into 12-15 parts and make the ball and roll with wet hands till 2-3 inch diameter circle as shown in the photo.
  2. Heat oil in a 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; otherwise wait for a while and test again. Deep fry all poori in batches on high flame, after they start to puff slowly turn over.
  3. Fry till it becomes golden brown; mouth watering Murauri (radish poori) is ready to serve with afternoon tea.
Murauri (radish poori)

Murauri (radish poori)

Ingredients

Ingredients

Chop radish

Chop radish

boil

boil

making dough

making dough

making dough

making dough

dough

dough

roll with wet hands

roll with wet hands

Deep fry

Deep fry

Deep fry

Deep fry

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)


07
Jul 17

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu gives me the feeling and aura of auspiciousness, as it is mostly used on the fasting days of Navratri in north India.

The recipe ‘Kuttu (buckwheat) ka pakoda (phalahari fritters)’ is prepared with rock salt and mostly served on banana leaf.

Eating on banana leaf is an old custom and imparts a unique flavor to the food and considered hygienic.

Ingredients:

  • Kuttu Aata: 100gm.
  • Potato: 100-150 gm.
  • White rock Salt:  1 teaspoon
  • Green chili: 1 no.
  • Black pepper: 12-15 no.
  • Dry mango powder: 1 teaspoon
  • Coriander powder: ½ teaspoon
  • Ghee (clarified butter)/ cooking oil: for deep frying

Preparation:

  1. Clean potato and slice into thin layer. Keep aside.
  2. Deseed the green chili and chop into small pieces, keep aside.
  3. Take a bowl. Put kuttu Aata, salt, coriander powder, dry mango powder in it; make a smooth batter with help of water, add chopped green chili, keep aside.

Method:

  1. Take fry pan, heat ghee in it, let ghee to smoke. Pour a drop of batter into the ghee, if batter comes up slowly, it means right temperature otherwise wait for a while and test again.
  2. After getting right temperature, dip a slice of potato into batter. (Either direct by hand or spoon)
  3. Deep fry all slices, when they start to come up, turn over.
  4. Fry till it becomes golden brown on both sides, remove the pakoda from ghee; serve hot with phalahari chutney and fruits.
Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Ingredients

Ingredients

Put kuttu Aata, salt, coriander powder, dry mango powder

Put kuttu Aata, salt, coriander powder, dry mango powder

add chopped green chili

add chopped green chili

slice of potato into batter

slice of potato into batter

Deep fry all slices

Deep fry all slices

remove the pakoda from ghee

remove the pakoda from ghee

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)


03
Jul 17

Tandoori roti

Tandoori roti needs to be thicker than regular roti and the success of making good roti depends a lot on how you knead  the time duration you spend for kneading.  Keep at least 10 minutes gap between completion of kneading and making roti.

Enjoy tandoori roti, which is very tasty and helps to reduce the cholesterol and to keep your weight under check.

Ingredients:

  • Wheat flour: 200-250 gm.
  • Salt: ¼ teaspoon (optional)
  • Water: as per requirement
  • Butter: for smearing the roti

Preparation:

For making dough:

  1. Take a wide vessel; pour Atta and salt add water in small quantity and knead them, if required, put some more water 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. Put gas tandur on the highest flame of the gas stove with wire mesh and cover with lid and preheat for 8-10 minutes.
  2. Divide dough into 6- 8 parts, make balls, and dust balls with atta and roll with equal pressure, roll thicker than regular roti to 4”-5” diameter using a small quantity of wheat flour for rolling.
  3. Take off the lid and put it on the wire mesh up side down; with wet hands moist the roti from one side and stick the roti on inner surface of the hot lid.
  4. Turn the lid slowly (otherwise roti will fall down) and cook for couple of minutes, the roti is ready, remove it and if you wish to make crisper put it on the wire mesh for a while (if needed), repeat the same for all the roti.
  5. Note: water should apply on the one side of the roti only.
  6. Tandoori roti (Indian bread) is ready to serve with ‘saboot urad dal (maa ki dal)’, enjoy the dinner…
Tandoori roti

Tandoori roti

Ingredients

Ingredients

dough

dough

make balls

make balls

dust balls

dust balls

roll  thick

roll thick

with wet hands moist the roti

with wet hands moist the roti

preheat

preheat

stick the roti on inner surface

stick the roti on inner surface

Turn the lid slowly

Turn the lid slowly

roti is ready

roti is ready

put it on the wire mesh

put it on the wire mesh

put it on the wire mesh

put it on the wire mesh

Tandoori roti

Tandoori roti

Tandoori roti

Tandoori roti

Tandoori roti

Tandoori roti

Tandoori roti

Tandoori roti

Tandoori roti

Tandoori roti


28
Jun 17

Sweet sattu sharbat (sweet protein drink)

Sattu is invented by laborers working in the fields for long years ago, since they needed an affordable filling and wholesome meal. It is high in protein content, hence it is ideal for those people, that’s why once upon a time it is called poor men’s food, but this humble sattu is packed with nutrients and actually a wonder food with loads of health benefits.

Making chana ka sattu is a time taking process; I used here ready sattu flour from Bihar but if you don’t have, just grind the roasted chana dal into fine powder, sieve it and use it.

No need to cook, just mix it with water in a glass, eat sattu in any form either ‘Sweet sattu sharwat (sweet protein drink)’ or ‘Salted sattu drink (salted protein drink)’, it’s a great hydrating and cooling drink and for fitness freaks, a post workout protein kick. It is in fact more hydrating than water, so bye-bye to heat stroke with this sattu recipe…

Ingredients:

  • Sattu: 3-4 tablespoon
  • Water: 200-250 ml
  • Sugar/Jaggery: 3 tablespoon (as per taste)
  • Black salt: 1 pinch (optional)
  • Almond: 6-7 no.
  • Green cardamom: 1no.

Preparation:

  1. Slice the almond, keep aside.
  2. Peel off green cardamom and grind to powder, keep aside.

Method:

  1. Take a mixing bowl, put sattu, salt and sugar, add water in small quantity to avoid lumps and make smooth paste. Now add more water/chilled-water as per your choice of consistency; add sliced almond and cardamom powder.
  2. Transfer into serving glass, decorate with sliced almond and enjoy…
Sweet sattu sharbat (sweet protein drink)

Sweet sattu sharbat (sweet protein drink)

Ingredients

Ingredients

put sattu, salt and sugar

put sattu, salt and sugar

add water

add water

add water

add water

add sliced almond

add sliced almond

add sliced almond and cardamom powder

add sliced almond and cardamom powder

Transfer into serving glass

Transfer into serving glass

Sweet sattu sharbat (sweet protein drink)

Sweet sattu sharbat (sweet protein drink)

Sweet sattu sharbat (sweet protein drink)

Sweet sattu sharbat (sweet protein drink)

Sweet sattu sharbat (sweet protein drink)

Sweet sattu sharbat (sweet protein drink)