Bihari cuisine - awesome litti chokha

                            Litti chokha

Hi,
Everyone,
A warm welcome to our bihari kitchen..
Ya, you are right.. I going to share you a very popular Bihari cuisine dish ...litti chokha..!!
A mouthwatering, lips making and finger licking awesome litti chokha..!!
If you like baati from Rajasthan then this snack will be certainly in your coming party menu.
Smokey taste with herbs and spices flavoured the litti include onion, garlic, coriander leaves ,lemon juice,carom seeds,salt and sattu (roasted chickpea flour) and lots of ghee - make this recipe very unique and very different from others -Very tasty and yummy.
Although sometimes very often confused with closely related rajathani baati, but it is completely different dish in term of taste, texture and preparation method.
Yes,
Traditionaly Coal or cow dung cake or wood used to roasted littis  browning ( light golden brown) the  outer wheat flour dough crust add a earthy and smokey flovour to this dish and then tossed  or topped with lots of ghee make this dish very unique  from others.
Litti along with chokha( baigain/ eggplant and potatoes)chutney and onion rings is complete meal in Bihari cuisine.. But many people serve as a snacks.. Or a starter in their party.
As, I said that it is traditionally roast on cow dung/ coal.
But this new era of time it is very tough/ impossible to get this at your place.

So, I am here with easy and home made method of this dish..
No microwave, no airfryer..
But on the top of your gas stove..
Very simple and easy to roast on gas stove.

You will get here also a smokey taste of traditional method of cow dung or coal rosted that we doesn't get in microwave or air fryer.

Try,
this very delicious littis in your own kitchen in my mom style..

Ya, this gas version littis are innovated by my mom.
As we are fond of littis, so she had an idea to make this littis on gas..
So innovative and easy too..
Thanks to my mom  for this brilliant idea.


I am sure ,you will be happy to make it..and enjoy it at your place time to time in your gathering.


Hey guys,
Are you ready to make gas version littis?
Come - Let's make very quickly...

Litti-

Preparation time - 15-20 minutes
Cooking time - 1 hour
Makes 12 littis

Ingredients-
For dough -
21/2 cup ( 250 gram)Whole wheat flour(atta)
2 tbsp of ghee

For stuffing -
150 roasted gram flour( sattu)
11/2 tbsp of grated ginger
11/2 tbsp of  Crushed or very finely chopped garlic
4 tbsp of Onion( very finely chopped)
2 tbsp of green chillies ( very finely chopped)
1 tsp Ajwain( carom seeds)
I/2 cup green coriander leaves( dhania leaves) very finely chopped)
2 tbsp of melted desi ghee ( clarified butter)
3 tbsp of lemon juice(or as per your taste)
Salt to taste

For dough -

*Mix ghee in a flour rub with your hands and knead into a soft smooth dough using enough water.(prefer lukewarm water)

*Cover the dough with  moist cloth or cling film.keep aside for 10 minutes.

*After10 minutes knead again for 2-3 minutes.Dough is ready to use.

For stuffing -

*Take sattu in a bowl. Add grated ginger, crushed garlic green chillies, onions,ajwain in lemon juice,salt and ghee in it.( some people use aachaar masala to spice up the taste bud but here I am using lemon juice and hrebs to maintain its original taste.)

*Mix all the ingredients properly.sprinkle a handful of water about 1or2 tbsp of or very little water) in sattu mixture.

*Mix well .check the salt. Stuffing is ready to use. Make 12 equal balls from the sattu mixture.

Litti making-

*Divide 12 equal portion of the dough. Make peda from each ball dough.

*Take one peda in your hand and make a katori of dough with the help of your finger and palm.

* Fill the one sattu ball ( portion) in it.

*Bring together all the sides in the centre and seal  all the edges tightly.

*Make round smooth ball with the help of your hand( palm).

( you can make tikki like shape by pressing the stuffed ball. For this- gentle press it by your palm and smoothen them)
Stuffed litti is ready to go on fire.

*Remove the gas stand and place the two bricks on the each side of flame horizontally ( like this picture below)
Make sure that the brick is settle at its place.
Place safely roti jari or roti grill ( chapati grill/wire rack) on bricks.
(make sure the height between gas flame and roti grill is at least 5 inch distance so that the littis can cook easily and not burnt while roasting it.( as shown in picture)

*Switch on the gas. Make sure that the flame is very low( the heat shouldn't be middle or high otherwise the litti become burnt at outer crust and not very well cooked inside)
*Gentlely place the 2-3 littis at a time on roti grill on very low flame of gas.
*Cook each of side littis turning each side occasionally till the outer layer/crust  is lightly golden brown in colour with some light dark spot.
Make sure the littis are firm in touch and texture.
*Remove and immerse/ dip in desi ghee.
*Serve hot with potatoes chokha and baigain( Brinjal / eggplant) chokha and lemoned onion rings with coriander mint chutney.

( Note)-
Serving  suggestion - if you want authentic real tasteof littis ... then follow me.
I have some serving suggestion..
How to serve -
* Dip hot littis in melted ghee for about 3-4 minutes. Take it out.

* Take a little amount of desi ghee in a bowl about 2-3 tsp .Cut the litti in half  and dip it in a ghee and then eat with chokha/ bharta and lemoned onions and mint coriander chutney.( you can use any green sour chutney )



For lemoned onion rings -

2-3 onions ( cut in to a rounded
1tsp of  lemon juice
A pinch of salt
Mix well.
Ready to serve.

How to make aloo chokha and baigain chokha and coriander mint chutney.

Here, I want to share my mom style of making aloo chokha..

Aloo chokha -

Preparation time 10 minutes
Cooking time -12- 15 minutes
Makes 1 bowl

Ingredients -
4-5 aloo( big)  boiled and mashed
2 medium size of onion ( finely chopped)
2 tomatoes finely chopped
2 whole red chilli ( broken) or green chillies( cut into a small pieces)
3 tsp of desi ghee
Salt to taste
1 tsp of green coriander leaves

Method -
*Take a bowl add mashed potatoes and salt mix well and keep aside it.
*Heat ghee in a non stick pan.
Add broken  whole red chilli saute for 20 seconds ,add chopped onions. Saute on medium heat for 2 -3 minutes or till it looks golden brown in colour.
*Add tomatoes and saute for 2-3 another minutes.
*Switch off the gas.
*Take out this mixture in a plate ,add in aloo mixture.mix well.check the salt.
Finely add finely chopped green coriander leaves.
Chokha is ready to serve.

Baigain chokha/ Bharat

Brinjal chokha ( bargain bharta)
My mom style method of making baigain bharta.

Baigain bharta -

Preparation time - 5 minutes
Cooking time 10 minutes

Ingredients -
400 gram Brinjal
2 tbsp finely chopped
2 tbsp of green coriander leaves( finely chopped)
Salt to taste
Mustard oil 1-2 tbsp
3-4 garlic cloves
1 green chill

Method -
*Wash brinjal and make a 2 small  cut with the help of knife. Insert garlic cloves inside the one cut section of Brinjal.
Insert a whole green chili  inside another cut section of brinjal.
*Apply 1-2 drop of mustard oil on the surface all over of brinjal.
*Place the roti grill/ jari on gas top.Dry roast on gas each side evenly.
*Once done, allow them to cool.
*peel the skin .keep aside on the plate.Mash it with your hand along with roasted garlic with green chili. Mashed well.
*Heat tadka pan add mustard oil on medium heat till  it smoke.
Switch of the gas.
*Add this to baigain mixture.
*Add salt( use very little though Brinjal chokha need not much salt) and chopped onions and green coriander.
*Mix well.
*Brinjal chokha is ready to serve.

Coriander mint chutney with kaccha aamia)

Preparation time - 10 minutes
Cooking time- 0 minutes
Serve 1 bowl

Ingredients -
1 cup fresh green coriander leaves ( hara dhania)
1/2 cup mint leaves ( harachopped)
1-2 number of chopped green chillies
1 inch of ginger ( chopped)
2-3 garlic chopped
1 tsp cumin seeds ( jeera)
1-2 green chilli
1/2 medium size raw mango ( peeled and chopped) ( kacchi aamia)
Or
11/2  tsp of dry mango powder ( amchur powder)
1 tsp of black salt
salt to taste

Method -
*Grind kaacha aam , mint leaves ,coriander leaves,ginger, garlic,green chilli ,black salt, common salt,cumin seeds with little water( 1 or 2 tbsp) to a smooth paste.
*serve immediately.

Ya,
Make these littis along with chokha and chutney and make your party very special.

That's all for today.
We shall come back very soon with some more delicious recipes.
We are signing off.

Asha
Archana

Our thoughts
Cook& share
Happy cooking.

Holi special - kesari mawa coconut gujia

Hi,
Everyone,
We are with another very popular recipe which is made by almost every one in holi.
Gujia..
Ya, gujia is deep fried snacks stuffed with sweet filling of khoya or semolina.Today I am making with mawa/ khoya with coconut gujia.
Gujia is served as a sweet.
Make this gujia and serve to your guest on the eve of holi.

Let's make gujia-

Preparation time -15- 20 minutes
Cooking time- 30 minutes
Makes 12 gujias

Ingredients -
For gujias-

2 cup maida ( refine flour)
2 tbsp of ghee ( melted)
Water as required
A pinch of kesar soaked in 1 tbsp of warm warm

For stuffing( khoya)
1 1/2 cup khoya ( at least 200 gram)
1/2 cup of powdered sugar( adjust it according to your taste)
1 tsp cardomom powdered
1/4 cup finely chopped dry fruits.. ( cashew nut,almonds, pistachios and some raisins.)
1/4 cup dessicated coconut.( powder)
Ghee / refine oil for deep frying.

Method -

*Take the refine flour  and ghee  in a bowl. ( use melted ghee)
Rub ghee with in the flour your hand to form  a bread crumbs like texture..  So,that u can make a ball from maida. It's show that ghee is incopered in maida very well.
*Then add  kesar water and little normal water at a time to knead the dough.
( the amount of water  will depend upon the quality and texture of the maida.)
*Knead a semi hard dough till firm.
* Cover the dough with a moist cloth/ cleange film and keep aside for 10-15 minutes.

Gujia-
Preparing for gujias stuffing-
*Grate the khoya. Finely chopped the dry friuts and keep aside.
*Take a bowl add khoya,dessicated coconut powder,dry fruits and powdered sugar ,cardomom powdered.
*Mix everything well.check the taste of of stuffing, adjust sugar accordingly.

Method..( making gujias)


*Divide the dough into 12 equal portions and make ball from them..cover with moist kitchen towel.
*Roll out each ball with rolling pin to a small circle having about 4-5 inches diameter.
( avoid adding any flour for dusting the ball while rolling it.
*Apply very little water with the help of your fingertip over the  edges to wet it.
*Place about 11/2  tbsp of khoya filling in the centre of Puri. Fold over the puri to half circle.
*Carefully,bring together both the edges and join seal it with the help of fingertip.
*(Make design prefer pleated design) at the edges with the help of your finger tip.
By this way you seal the edges and it's looks very good too.
( for making the pleated design - just keep  on folding and twisting  and cutting the edges (making cut design) the edges till the end.( or twist with your thumb and forefinger to make  pleated or rope like design/ pattern.)
* prepare all the gujias by this way and arrange them  on a plate.and cover with moist cloth.

For frying -
*Heat oil/ ghee for deep frying in a kadhai.
*Gently put 2-4 gujias in a oil/ ghee at a time.
( make sure that the heat is not very hot..cause it will burn the outer layer.
Turn each gujias carefully till gujia become golden brown in colour on medium to low heat.( do not overcook them)
* Drain the excess oil on the kitchen towel/ tissue paper.
*Likewise make all the gujias.
* once they will cool down completely , store in a air tight container.

My mom tip -
*Always use ghee in  making sweet recipes
Desi ghee inhance the taste of sweet recipes..
*Cover the dough with moist cloth to prevent the crack of dough.
* always use light pink brown khoya ( means

Gujias are ready to serve.
Serve them to your guest when they arrived at your place on holi.
Happy Holi to all of you.

Bye.
Take care.

We are signing off.
We will come again  very soon with some more existing recipes.

Asha
Archana
Cook& Share
Happy cooking.

Holi special - Gond ka ladoo

Hello...everyone,

Welcome to our kitchen..
In the series of holi... Here we are another recipe  gond ka ladoo..
Very very tasty and healthy too..
Let's make it...
For this we need wheat flour.. gond  sugar ,ghee and dry fruits..

Gond ka ladoo...

Preparation time:5 minutes
Cooking time: 25-30 minutes
Makes 25 ladoos

Ingredients -
4 cup wheat flour ( prefer coarse/ mota atta)
Gond ( prefer jalebi gond)  broken into very small pieces)
11/2 cup pure desi ghee  melted( clarified butter)
2 cup powdered sugar( or bura)
12-15 cashewnut  kaju (broken into small pieces)
15-20 almonds( broken into small pieces)


Method -

*Heat little ghee in a pan..fry almonds and cashewnut little brown.Take asides.
* Heat ghee in a non stick pan .
Put some  gond pieces at a time in a heated ghee. It will puff up.
( Make sure that heat is very low because it need to be fried evenly in inside so that it does not stick in your mouth when you eat ladoos.)
We should not increase the heat else find will burn  on the outer sides and remain uncooked inside.
Take it out..
*Repeat the same procedure with remaining gond.

*Heat ghee in a non stick pan.
Add wheat flour cook on medium to low heat while stirring occasionally for 15 -20 minutes or till wheat flour is fragnant and turn light brown in colour.switch off the gas.
Cool down completely. ( it will take around 15-20 minutes.
*Add powdered sugar, cashew nut and almonds.mix well with your hands.
*Take little amount of this mixture.shape into a ball sized round ladoos and arrange on the plate.
Like wise make all the ladoos..when ladoo become cool down completely ,store them in a airtight container.

Hope you will make in this holi for your guest and enjoy with them.
It can be stored for 1 month.
So make delicious ladoo on this occasion.

Till then,
We are signing off,
Happy holi.


Asha
Archana

Our thoughts
Cook & share
Happy cooking.

Holi special- kesari Rabri

Hello,
Everyone,
Welcome to our kitchen.. Rabri is another dish.. series of holi special..
It is itself a dessert or it can be used as ingredients in other sweet recipe.
Sweet rabri is sweet thickened condensed milk based dish ..made by the boiling the milk on low heat for long time  until it becomes dense and change it colour.. Yellowish..
Sugar, nuts and kesar  are added to it to give it to enhance the flovour.. it is served as a dessert  when it is chilled .

Rabri..
Very simple and tasty dish..
Let's quickly note down the recipe here..

Rabri

Preparation time: 10 minutes
Cooking time: 20 minutes
Makes 4 servings

Ingredients
6 cup full cream milk
½ cup condensed milk
6 tbsp milk powder
2 tbsp sugar
2 pinch of kesar dissolve in warm water

For garnish

½ tsp cardamom powder (elaichi)
½ tbsp of mixed (almond, pista), very finely chopped( prefer blanched)
A pinch of  saffron (Kesar soaked in 1 tbsp of warm water)

Method -

*Bring the milk to boil in a broad heavy bottom non stick pan. Simmer the gas.
Allow it to boil on simmer for 8 to 10 minutes, while stirring continuously and scrapping the sides of pan or till the volume of milk become reduces half in quantity.

*Add condensed milk, sugar and milk powder, mix well.

*Cook on medium flame for another 5 minutes or till the milk become semi thick in consistency.
*Add cardamom powder and kesar along with water.mix well.
*Remove from flame.
*Allow it to cool completely.
 Refrigerate for 1 hour.
Serve chilled and garnished with kesar chopped almond and pista.

My mom tip-
*Always cook rabri on medium to low heat accordingly.. And stirr continuously while cooking it..
Be sure that there  should be no lumps in it.

So,
Rabri is ready to serve.
Enjoy this with ur family and friends in this holi.

We are signing off.
We will come very soon with more simple and delicious recipes.
Till then,
 bye
Take care


Asha
Archana
Our thoughts
Cook & share
Happy cooking.

Holi special- shahi kesari malpua

Hello,
Everyone.
Happy holi to to all of you. Holi is festival of colours and joy.Colours are synonymous with Indian festival,beliefs, custom and way of life.
Colours affects our health mental or physical too..perception of colour shows our mood and state of mind.
Holi is around the corner..
In holi..colours are painted in the air carry the message of joy,happiness and affection.
Each colour symbolised  our way of living and mood.
You will find that in these  pics I use flowers  and abir in this ...cause  nature's colours derived from flowers or natural things.
Do enjoy your holiday with some  colours and lots of sweets and namkins.
Thus, colours play very important role in life.
So, we are here with some lipsmacking and finger liking  dishes on the eve of holi.
First,we will make awesome shahi keasri malpuas.
Malpuas is a pancake served as a dessert popular in India..especially served  in holi.

Let's quickly go through the right recipe here.

Shahi kesari Malpua
Preparation time: 15 minutes
Cooking time: 25
Makes 15 malpua


Ingredients
1cup khoya (mava)
1 cup grated cottage cheese (paneer)
2 cup plain refine flour (maida)
½ cup condensed milk
¼ cup milk/ water( adjust water/ milk accordingly)
Ghee for deep frying
1 tbsp cardamom powder
For garnish---

½ cup rabri
2 tbsp blanched and finely chopped almonds (badam)
2tbsp blanched and finely chopped pistas(pistacho)
2 tbsp finely chopped cashew nuts
2 pinch of saffron strands (kesar) dissolved in 2 tbsp lukewarm water.

For thin sugar syrup

2 cup sugar( 300 gram)
1tsp of Saffron stands for sugar syrup
1 cup water


Method for sugar syrup

*Heat the non stick heavy bottom broad pan, add sugar, and saffron water mixture, mix well and cook on medium flame for 5 to 7 minutes or till the sugar syrup become one thread consistency. (1 string thin sugar syrup). Keep aside.

Method for Malpua

*Combine the (refineflour), mawa (khoya), grated paneer in a bowl, mix well. Add ¼ cup of milk / water, condensed milk, mix well till no lump remain.
The batter should be neither thick nor thin.
Keep aside for10 minutes.

*Warm the sugar syrup on simmer.

*Heat ghee in a small heavy bottom kadhai (prefer non stick). Pour a little batter (small ladleful of mava-paneer mixture) on ghee and deep fry till the malpua are golden brown in colour from both sides.

*Take out the malpua from the kadhai.

*Dip the malpua in the warm sugar syrup.

*Repeat with the remaining batter to make 14 more malpuas.

*Garnished with little amount of rabri, saffron (dissolved in warm water) chopped cashewnuts and almond, Pista.
Serve immediately.

I am sure you will be happy to make these awesome lipsmacking  divine taste of these malpuas in this holi.
Once again happy holidays to all of you.
Enjoy each and every moment of this special colourful festival with lots of awesome recipes..
 Do enjoy this festival with your family and friends.

My mom tip..
*Always check the batter thickness before making malpuas..this should be pouring consistency..
Not very thin nor very thick..
Otherwise the puas will either thick or stuck or splatter in  the oil ..
Check the consistency before making malpuas if needed add some amount of maida( refine flour)..
If it gets thick add some amount of milk  or water.
*The sugar syrup should be lukewarm when you put the puas in it.
Check sugar syrup consistency before dipping the puas in it..it should be one string consistency. ( If you do not know how to check the consistency read my older post of recipe of jalebi..
You will find out there.. how to check the sugar syrup.

Thanks for  reading my blog..

We will come back to u very soon with some more delicious recipes.

We are signing off.
Asha
Archana
Our thoughts
Happy cooking
Cook& share.

Cream of tomatoes soup

                  Cream of tomatoes soup

Hi,
Everyone.

Welcome to our kitchen.
Today,we are making  a very simple and easy soup.

Tomatoes soup..cream of tomatoes soup..!

Red orange mix colour of tomatoes  fascinate everyone.I always love to use tomatoes in my recipes.

But do you know the beautiful colour of this tomatoes unfold many of its natural goodness..

That should be known by us..( the nature's khazana)--

Let us  quickly I want to share some goodness of red glossy tomatoes..

A natural health benefits..

According to WHO,here is the health benefits of tomatoes..

Tomatoes are excellent source of vitamin C, vitamin k and biotin.

This is also very good source of copper, potassium,magnese and dietry fibre, Vitamin A ( in the form of beta carotene) B6, folate, niacin vitamin E and phosphorus.

Due to it's some benificial phytochemicals such as lycopene ( because of lycopene the colour of tomatoes are red),the tomatoes are also play role in preventing diseases.

*High in vitamin C  and other antioxidants.

*Ward off cancer..especially cuts prostrate cancer risk because it contains lycopene.

*High in vitamin A --  good for eyes--guarding against age related  macular degeneration.

*Good  blood sugar regulator.

*Helps to inhibit heart disease.

*High in potassium ..good for high blood pressure control BP.

*keep skin healthy.

*Reduces hair problem.

*Control weight.

*Reduce chronic pain.

*Lastly it help to balance mental health..the folic acid in tamotoes may help with depression.Because it prevent an excessof homocysteine from the form in the body, which can prevent blood and other nutrients from reaching the brain.

Excess homocysteine may  interferes  with the production of the feel good hormones serotonin, dopamine and norepinephrine which regulate mood swing, sleep and appetite.

So,it promote sound sleep and help in regulations of mood swings.

Let's note down very quickly the ingredients and the right recipe of this awesome soup.

Cream of tomatoes soup

So..I am here with a health boosting soup.

This awesome soup is appreciated by my whole family.

Rich in taste..and healthy too.

Let's us make  this warm creamy sip of soup and enjoy your evening..

First we make this one..

Come and join me..

        Cream of  tomatoes soup

Preparation time: 5 -7 minute
Cooking time15-20 minutes
Serve 3 bowl

Ingredients-

1/2 kg tomatoes ( wash,cleaned and finely chopped)

4tbsp(tablespoons) of butter

2 large onion ( finely chopped)

1 tsp of grated ginger

1tsp of finely chopped garlic

3-4 tablespoons of cornflour

2cup of milk

4tbsp fresh cream

2 and 1/2cup water

Salt to taste

1tsp crushed  Pepeer powder( prefer white pepper powder)

2-3 bay leaves ( tejpatta)

Method-

*Heat butter in a non stick deep pan.

*Add chopped onions,grated ginger,garlic paste,bay leaves. saute for 2-3 minutes on medium heat, while stirring occasionally.

*Add tomatoes. Saute for another 3-4 minutes,while stirring occasionally.

*Add 2 1/2 cup of water or (add more according to your preference).

*Cook on medium heat fo 4-5 minutes while stirring occasionally.

*Switch off the gas. Let them cool down completely.

*When it becomes cool, discard bay leaves.puree the tomatoes mixture to the mixer grinder.

Seive it in a stainer...discard solid waste .
( do not through the excess waste water extract of tomatoes..Use in your soup  accordingly.

*Meanwhile in a another pan add cornflour in a milk.Mix well.

*Heat a pan,add tomatoes puree along with tomatoes excess water.

*Add conflour milk mixture slowly by slowly into your tomatoes puree..

*Make sure that this time your heat is very low.( simmer) otherwise the soup will curdle.

*Mix well.Cook on slow heat for atleast 10 minutes, while stirring occasionally.

*Increase the heat,add salt and pepper powder.Cook for 3-4 minutes.

*Check the consistency,It should be not very thick and nor very thin.

If you think  that water is needed then adjust water to your preference.

* Lastly add fresh cream. stir well.

*Switch off the gas.

*Garnish with  fresh cream.

*Serve hot with bread crutons and enjoy this very yummy, tasty rich warm soup.

My mom tips-

*Always add milk in soup when heat is low otherwise it may curdle the soup.

* If tomatoes are sour, add little bit of sugar ( about 1 tea spoon )while boiling the tomatoes.

*Never overcook  tomatoes while making soup because it may reduce the nutrition of tomatoes as well as its colour.

*Use milk in your soup,it will enhance the taste of soup.

*Use ginger and garlic in your soup for good taste as well as  good for health.

*Always check the taste of soup before serving it..
The tomatoes soup should be not very tangy.(always try to balance the sourness of tomatoes soup..because it is cream of tomatoes soup..it should be creamy in texture and taste should be not very sour.) Over sour taste will kill the actual  taste of cream of tomatoes soup.

So,be sure that tomatoes are ripen enough.For making this awesome soup the tomatoes should be less sour.

I am sure,that you will be happy to make this creamy soup and enjoy your day.

Note -
Tbsp-- tablespoon
Tsp- teaspoon.

That's all for today.

We shall come very soon. With some more exciting recipes.

Keep watching us.

Thanks for reading my blog.

We are signing off,

Bye.

Take care.

Asha
Archana

Our thoughts,

Cook & share

Happy cooking.

Winter special- Hara lahsun ka paratha( green garlic paratha)

                 Green garlic paratha

                 (hara luhsun parattha)

Hello. 
Everyone,

Welcome to our kitchen..
Today we are going to make hara lahsun paratha..( green garlic leaves paratha)..

I am sure that you have heard first time this type of paratha ever.
Ya, I am going to make green garlic leaves stuffed paratha.
It is my mom special paratha.crunchy, crispy and tasty paratha.

Awesome garlicky taste of paratha make this paratha differ from other parathas.
Sounding unusal na..but true..You can stuff green garlic in dough and make this very yummy paratha.

My papa's favourite.. Paratha.
He always enjoy this paratha in every winter.

So friend,

Healthy and tasty  paratha is waiting for your review.  I am using very few ingredients in making these parathas.. Green garlic leaves and green chillies.

If you like garlic then make it and enjoy the benefits of garlic in natural way in your meal.
It goes perfect with  curd and aachar/ mithi chutney.

                                                                           

Preperation time: 10 minutes
Cooking time 10-15 minutes
Makes 7-8 parathas



Ingredients-



For dough-

2 cup wheat flour
1 cup maida( refine flour)
4-5 tbsp of wheat flour for dusting
1 tsp ajwain
Salt to taste
1 tbsp of refine oil
Water for kneading dough



For stuffing--


250 gram wash cleaned and finely chopped green garlic( hara lahsun)
5-6 finely chopped green chilies
Salt to taste
1 tbsp of melted ghee/ refine oil




Method-


( For stuffing)---


*Heat 1Tbsp of ghee / refine in a pan /kadhai.
*Add chopped green garlic , green chillies and salt and saute for 2-3 minutes on medium heat.
( make sure that garlic is not burnt)
*stuffing is ready..keep aside.



For dough-


*Take a bowl,add maida, wheat flour ajwain,refine oil and salt.
*Make a soft dough using enough water.cover it and rest for 10 minutes
*After 10 minutes knead again for 2 minutes.
Atta ( dough) is ready to use.

Method for paratha-


*Divide 8 equal portion of the dough.Make peda of each portion.

* Take one peda in your hand and make a katori of dough with the help of your finger and Palm.

*Take one portion of dough and make a small katori with help of your palm.

*Fill one tablespoon of stuffing mixture hara luhsun green chilli (portion) in it,   Bring together all the sides in the centre and seal the all edges tightly.

*Press it like peda with help of your palm.
*Use wheat flour for dusting it (for rolling it)

*Roll again into a circle of 140 mm (5’”) diameter circle with the help of a little flour (wheat flour)

*Heat the tava ( griddle) on medium heat and cook it  using one tsp of refine oil each side of paratha until you will find brown golden spot on it.


Serve hot with chutney ,raita, aachaar and salad.

My mom tips -

* Always cook parathas in medium heat..it will come out very  tasty and crispy.
* Never cook paratha in low heat ,because it will harden the paratha texture.
*Never overcook the the green garlic while saute the green garlic leaves.
* Roll paratha very lightly otherwise stuffing will come out.( do not press it hard)


So friends,
Include this paratha in your breakefast and enjoy the goodness of garlic naturally.

That's all for today.

We will back very soon with some more rich taste of India.

Till then we are signing off.

Bye.
Take care.

Asha
Archana

Our thoughts,
Cook & share
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Party special - Cream of spinach soup

                    Cream of spinach soup

Hi,
Everyone.

Welcome to our kitchen.

Today,we are making very simple and easy soup.
Rich and royal, awesome... Lip smacking cream of spinach soup.

A perfect soup for any party..delicious by taste and texture..mouthmelting..
Mouthwatering..divine taste that I can ever taste in my life!

So friend,
I can't stop myself to sharing my damn favourite soupy,tasty,yummy party style cream of spinach soup.


I am sure,if you include this recipe in your menu,your party will be rocking like anything.


Let's note down very quickly the ingredients and the right recipe of this awesome my all-time fav soup--Cream of spinach soup.


So ..I am here with a health boosting soup. This awesome soup is appreciated by my whole family.
Rich in taste..and healthy too.
Try this awesome creamy soup...I am sure you will be happy to make this creamy version of soup.


Let's us make this warm creamy sip of soup and enjoy your evening.


I am sure your family members will enjoy every sip of this very special creamy soup.(especially kids will enjoy it).


In other sessions I shall share many more yummy healthy soup recipes.



First we make this one..
Come and join me..

 Cream of spinach soup.


Preparation time: 5 -7 minute
Cooking time15-20 minutes
Serve 4 bowl


Ingredients-

6 cup of spinach ( palak- wash,cleaned and finely chopped)
4tbsp(tablespoons) of butter
2 large onion ( finely chopped)
1 tsp of grated ginger
1/2 tsp of finely chopped garlic
3-4 tablespoons of cornflour
or(maida/refine flour)
2cup of milk
4tbsp fresh cream
21/2cup water
Salt to taste
1tsp crushed Pepeer powder( prefer white pepper powder)

 Method-


*Heat butter in a non stick deep pan.
*Add chopped onions,grated ginger and garlic.Saute for 2-3 minutes on medium heat while stirring occasionally.
*Add spinach and saute for another 3-4 minutes, while stirring occasionally.
*Add 2 1/2 cup of water or (add more or less according to your preference).
*Cook on medium heat for 2-3 minutes while stirring occasionally.
*switch off the gas.
let them cool down completely.

*when it becomes cool, drain the excess water.( keep aside this water and use accordingly to the soup if needed.)
*Puree the spinach mixture to the mixer grinder. ( do not through the excess waste water extract of spinach.. Use in your soup accordingly.)


*Meanwhile in a another pan add cornflour in a milk.Mix well.
*Heat a pan ,add spinach puree along with spinach excess water.
*Add conflour milk mixture slowly by slowly into your spinach puree..
*Make sure that this time your heat is very low.( simmer) otherwise the soup may curdle.
*Mix well .Cook on slow heat for atleast 10 minutes,while stirring occasionally.

*Increase the heat,add salt and pepper powder and cook for 3-4 minutes.

*Check the consistency,It should be not very thick and nor very thin. If you think that water is needed then adjust water to your preference.

*Lastly add fresh cream. stir well.
*Switch off the gas.
Garnish with fresh cream.

*Serve hot with bread stick/krutons and enjoy this very yummy, tasty rich and royal warm soup.



My mom tips-

*Always add milk in soup when heat is low otherwise it may curdle the soup.

*Never overcook spinach while making soup because it may reduce the nutrition of spinach as well as its colour.

*Use milk in your soup , it will enhance the taste of soup.

*Use ginger and garlic in your soup for good taste as well as good for health.

I am sure that you will be happy to make this awesome soup and enjoy basant.

Note-
Tbsp-- tablespoon
Tsp- teaspoon.


That's all for today.
We shall come very soon with some more mouthwatering exciting recipes.

 Keep watching us.
Thanks for reading my blog.


We signing off ,
Bye.
Take care.


Asha Archana


Our thoughts,

Cook & share
Happy cooking.

Valentines day special- Delicious gulab jamun

                            Gulab jamun

 Hi
Everyone,

A very warm welcome to our kitchen. Today is valentines day..
Everyone is trying for new recipes for this special day..some people makes cakes, cookies, chocolate but we want to celebrate this with tradional way..

Just with all-time favourite ..gulab jamuns..rich and royal for its taste.

My bhabhi's favourite.... Gulab jamun.!
She is very fond of these gulab jamuns..

Today, we are going to share with you both traditional and instant method of  making gulab jamuns.

We love to make this rich awesome sweet and enjoy it with our family members.

So,
Why you are waiting?
just make it for those you care and love.!
Cooking and making some awesome recipes for your Valentine is best way to express your love to them!

Sweet warm gulab jamun with ice cream goes awesome  in taste!

So,
Celebrate your special day with this Indian traditional delicacy.
Lip smacking gulab jamun are waiting for you.

Let's make the delicious galab jamuns.

I have made two types of gulab jamuns...traditional and  instant method..
With two type of colour..light golden brown and dark brown in colour.
You can make with any method with your preferences.

Gulab jamun-  ( Traditional method)

Preparation time:10 minutes
Cooking time:35 minutes
Makes 8 gulab jamuns

Ingredients-
For the gulab jamuns -

1 cup grated khoya/ mawa
1/2 cup grated/mashed paneer
5 tbs refined flour (maida)
1tsp sugar
1/4 tsp cardamom powder( optional)


For the filling-

1 tbsp of finely chopped pistas
Few soaked saffron strands in 2 tsp of water

For the sugar syrup-

2 cup sugar
A few saffron strands (kesar)
1 cup water
1-2 wedges of lemon or 2-3 tsp of milk

For frying the gulab jamuns
Ghee/ refine oil for deep frying


Method-

For the sugar syrup-

*Heat 1 cup water in a large heavy bottom pan add sugar and lemon wedges or milk.
( the milk or lemon wedges help to reduce the impurities of sugar syrup.)


Dissolve the sugar in  a water and bring to boil.
Discard the impurities of sugar syrup with the help of ladle.
Make sure that sugar syrup is clear..( there should be no dirt in syrup.)

*Simmer the heat and cook the syrup till the syrup is of one string consistency.

*Add the kesar (saffron) and keep aside.

For the gulab jamuns-

*In a bowl, combine khoya; refine flour, 1 tsp sugar, grated /mashed paneer and cardamom powder.
Mix well and knead firm dough very lightly with your palm/ hand without using any water.

*Divide the mixture into 8 equal portions and roll into a round shape (like a medium size ball).
Take one portion of a mixture (ball) and make a small katori with help of your palm.

*Fill the finely chopped pistas and and one thread of soaked saffron strand in it.
Bring together all the sides in the centre and seal the all edges tightly.

*One should take care while rolling the ball, because there should have no cracks on the surface, otherwise the gulab  jamuns will cracks while frying.

*Heat the ghee in a heavy bottom kadhai/ pan.
*Take 4 balls in a batch and deep fry in a ghee over slow flame till the gulab jamuns are golden brown in colour.(it takes  8 to10 minutes).( here I made two colours light golden brown and darm brown in colour.)
You can make with your preference..  Make with,which colour suit you.

*Likewise fry all the gulab jamuns balls.
* warm up the sugar syrup for 3-4 minutes in medium flame.
*Drain and put all the gulab jamuns in warm sugar syrup simmer the heat, take a one boil over slow flame.
*Soaked in syrup for 2 to 3  hours.
*Gulab jamun is ready to eat.
Serve warm.


My mom Tips-
*one should take care while rolling the ball. There should not have any cracks on the surface otherwise it will crack while frying it.
*Gulab jamun should be fried in a ghee / refine oil over slow flame for atleast 8 to 10 minutes as otherwise the inside will remain uncooked.

*Make sure that the sugar syrup is warm enough when you put the gulab jamun in the sugar syrup, otherwise gulab jamuns will not soaked  the syrup.
* Make sure that sugar syrup should be one string consistency only.



Let's make with instant method of  gulab jamun.


                    Instant gulab jamun

Instant gulab jamun.

Preparation time: 10 minutes
Cooking time 25 minutes
Make 8 gulab jamuns

Ingredients-
For sugar syrup-

2 cup sugar
1 1/2 cup water
Few drop of lemon or 1 to 2 lemon wedges
Or 4-5 tbsp of milk

For gulab jamun-
1 table spoon maida/ refine flour
2-3 tsp (tea spoon) sooji (semolina) - soaked in a 2 tbsp of water
1/2 cup or 5 table spoon milk powder
1 pinch of baking soda / 1/4 tsp of baking soda.
2-3 tbsp milk
1 tsp of ghee ( clarified butter) ( tea spoon)

Ghee / refine oil for frying

Method-

For the sugar syrup-

*Heat the broad non stick pan /kadhai.
*Add 1 cup sugar and 1 and 1/2 cup water.
*Add lemon wedges to the syrup.let it boil for a minute.
( remove the dirt / impurities of sugar syrup with the help of laddle)

*Mix well and cook on medium flame for 4 to 5 minutes while stirring occasionally or till the sugar syrup become of 1 thread consistency. Keep aside.

For gulab jamun-

*Take a bowl add maida,soaked sooji,milk powder and 1 tsp of ghee .
Mix well.
*Add baking soda.mix well.
*Add little amount of milk at a time ( 2-3 tbsp milk).mix well.
* If needed  again add 2-3 tsp of milk.
*Mix lighly with our hand.( do not knead as a wheat flour)
Just lightly mix all the ingredients.
Rest it for couple of minutes ( for 5 minutes)
*Grease your hand / palms with  little amount of ghee.
Divide the mixture into 8 equal portion.
*Make round crack less ball of each portion with help of your palm.
*Heat the ghee/ refine oil in a kadhai / pan.Make sure the  ghee / oil is heated enough to fry these balls.
( the oil/ ghee  shouldn't be over heated or under heated.
Take a very small portion of mixture and put it in a oil/ ghee.if oil/ ghee is heated enough it will come upside in oil and start frying.. It is a right time to dip the ballsinto the oil/ ghee.
* Add 3-4 ball at a time in a ghee/ oil.
* Cook on medium heat until the gulab jamun balls are light golden brown in colour.
Take it out from oil.
*likewise fry all the balls.
* warm up the sugar syrup for 3-4 minute on medium heat.
* put all the balls / gulab jamun in warm sugar  syrup.
* stirr gentely that all sugar syrup coated the ball evenly.
* Switch off the gas.
* Rest it for 1hour for soaking the sugar syrup in gulab jamun.
* After that gulab jamun is ready to  serve.

* Use as required . if you like warm gulab jamun then just lukewarm the galab jamun,otherwise just  have it.
* I have a serving suggestion-- warm Gulab jamuns always goes very yummy with vanilla ice cream.
If You have ice cream, have it with them and enjoy the delicacies of Indian sweets.

That's all for today,
Have a nice day.
We will come back very soon with some more delicious recipes.

Till then,
We are signing off.
Asha
Archana.

Our thoughts
Cook&Share
Happy Cooking.