Parantha
DHUSKA
Dhuska Jharkhand special breakfast
Dhuska
Rice – 1 cup
Green gram – 2 tbsp
Bengal gram- 1/2 cup
Black gram – 1/4 cup
Green chili – 3
Ginger – 1″
Cumin seeds – 1tsp
Asafoetida(Hing) -2 pinch
Turmeric powder – 1/4 tsp
Coriander leaves ( chopped) – 2 tsp
Salt to taste
Oil for deep frying
Method:
1. Take a bowl to add rice and all grams, and wash nicely. Soak rice and all grams for six hours.2
. After six hours of soaking wash it again, and drain out water. Take a mixer jar, add ginger, green chili, and cumin seeds, soaked rice and grams and make a fine paste with a cup of water. Collect paste in a bowl, add salt to taste, asafoetida, turmeric powder, mix well cover and rest for 30 minutes.
3. After 30 minutes batter will be floppy. Heat oil in a pan, and deep fry the Dhuska. Deep fry the Dhuska on medium flame golden in color.
4. A total of 24 tasty Dhuska is ready if you like to add fresh coriander and deep fry.you can make pancakes also serve with aalu dum.
GRILLED LITTI
Click here to see the videohttps://youtu.be/Q4lSpStdFhk
Litti Chokha
For Litti:
Ingredients:
Wheat flour(genhu ka atta) – 500gn
Baking soda – 1/3 tsp
Roasted gram flour(sattu/buta chatua) – 1 cup
Chopped onion – 1/2 cup
Chopped green chili – 1 tsp
Coriander powder -1/2 tsp
Nigella seeds(kalonji/Kala jeera) – 1/2 tsp
Carom seeds(ajwain/ juani) – 1/2 tsp
Roasted cumin and chili powder – 1/2 tsp
Mango pickle oil and spices – 2 tbsp
coriander leaves(dhaniya patta) – 2 tbsp
Lemon juice – 1 tbsp
Mustard oil – 1 tsp
Ghee – 1/3 cup
Salt to taste
Method:
1. In a flat plate take wheat flour, baking soda, 2 tbsp ghee, and salt to taste. Mix all the ingredients together.
2. Add water and knead it into a smooth dough. Cover the dough and keep it aside.
3. In a bowl, take roasted gram flour, onion, nigella seeds, carom seeds, coriander powder, cumin- chili powder, lemon juice, asafoetida, oil and spices of the Indian pickle, coriander leaf, oil, and salt. Mix all the ingredients nicely. The stuffing is ready. Cover it and keep it aside.
4. Now take the wheat dough, knead it a little and make twenty-two small balls out of it.
5. With the help of palms make small katori(bowl) and stuff it with 2 tbsp of stuffing and seal it.
6. Preheat the microwave on the grill and convection setting at 180-degree celsius for 10 minutes.
now place the stuffed litti on a baking tray and grill it for 20 minutes. After 20 minutes of grilling, litti is ready to be served. Dip it in ghee and serve it with chokha.
For Chokha:
Ingredients:
Potato – 2
Brinjal (bangan/baigana) – 1
Tomato – 1
Chopped onion – 1/4 cup
Green chili – 3
Garlic clove – 4
Mustard oil – 1 spoon
Coriander leaf chopped – 1 tbsp
Salt to taste
Method:
1. Roast the brinjal, potatoes, and tomato, on the burning charcoal. Alternatively, you may boil the potato and roast tomato and brinjal on top of the gas stove.
2. Peel all the roasted vegetables and, take it in a bowl. Add chopped onion, garlic, green chili, coriander leaf, oil, and salt. Smash the vegetables with the help of the palm or a smasher and mix it all together till all the ingredients are mixed together.
The chokha is ready to be served.
Healthy and tasty litti and chokha is popular summer food served in Bihar, Jharkhand, and the other bordering states of Bihar., Litti is wheat flour balls, stuffed with spicy roasted gram flour, served with chokha made out of roasted and mashed brinjal, potato and tomato with onion, green chili, garlic, coriander, mustard oil, and salt
LITTI CHOKHA
https://youtu.be/oN0aiCjhwm4 click here to see the video Litti chokha recipe
Litti Chokha
For Litti:
Ingredients:
Wheat flour(genhu ka atta) – 500gr
Baking soda – 1/3 tsp
Roasted gram flour(sattu/buta chatua) – 1 cup
Chopped onion – 1/2 cup
Chopped green chili – 1 tsp
Coriander powder -1 tsp
Nigella seeds(kalonji/kalajeera) – 1/2 tsp
Carom seeds(ajwain/ juani) – 1/2 tsp
Roasted cumin and chili powder – 1/2 tsp
Mango pickle oil and spices – 2 tbsp
Coriander leaves(dhaniya patta) – 2 tbsp
Lemon juice – 1 tbsp and asafoetida – 2 pinches Mustard oil – 1 tsp
Ghee – 1/3 cup
Salt to taste
Method:
1. In a flat plate take wheat flour, baking soda, 2 tbsp ghee, and salt to taste. Mix all the ingredients together properly.
2. Add water and knead it into a smooth dough. Cover the dough and keep it aside twenty-five minutes.
3. In a bowl, take roasted gram flour, onion, green chili, nigella seeds, carom seeds, coriander powder, cumin- chili powder, lemon juice, asafoetida, oil and spices of the pickle, coriander leaf, mustard oil, and salt. Mix all the ingredients nicely. The stuffing is ready. Cover it and keep it aside.
4. Now take the wheat dough, knead it a little and make twenty-two small balls out of it.
5. With the help of palms make small katori(bowl) and stuff it with 2 tbsp of stuffing and seal it.
6. Burn some firewood and then it into hot charcoal. Carefully using a tong take out some hot charcoal pieces. Put some ash in the middle and some pieces of charcoal in four sides. Put a stuffed litti in the middle and cover it with ash on top and allow it to cook for 2 minutes. After 2 minutes turn the side of the litti and until all sides are roasted.
7. Now take out the litti and place it on a clean cotton cloth and shake it till it’s clean. Then dip it in ghee and serve with Chokha.
For Chokha:
Ingredients:
Potato (aalu)- 2
Brinjal (bangan/baigana) – 1
Tomato – 1
Chopped onion – 1/4 cup
Green chili – 3
Garlic clove – 4
Mustard oil – 1 spoon
Coriander leaf chopped – 1 tbsp
Salt to taste
Method:
1. Roast the brinjal, potatoes, and tomato, on the burning charcoal. Alternatively y,ou may boil the potato and roast tomato and brinjal on top of the gas stove.
2. Peel all the roasted vegetables and, take it in a bowl. Add chopped onion, garlic, green chili, coriander leaf, oil, and salt. Smashed the vegetables with the lp of the palm or a smasher and mix it all together till all the ingredients are mixed together.
The chokha(Bharta) is ready to be served.
Healthy and tasty litti and chokha is popular food served in Bihar, Jharkhand, and the other bordering states of Bihar. Litti is wheat flour balls, stuffed with spicy roasted gram flour, served with chokha made out of roasted and mashed brinjal, potato and tomato with onion, green chili, garlic, coriander, mustard oil, and salt.
GRILLED BATI CHURMA LADU
GRILLED BATI CHURMA LADOO, Rajstani Dal bati churma recipe.
FOR BATI-
Ingredients:
Wheat flour – 1 cup
Baking soda – 1/2 tsp
Clarified butter(Ghee) – 3 tbsp
Salt to taste
Milk for kneading
Grilling time – 12 minutes
Method:
1. In a bowl take wheat flour, baking soda, salt and one table spoon of ghee. Mix all the ingredients and add milk and knead it into a smooth dough and cover it with a lid. Keep it aside for 10 minutes.
2. After 10 minutes, make 14 small lemon sized balls out of the dough. Give the Bati a little press using the thumb. Grill the small balls for 6 minutes on a microwave stand, after 6 minutes change the side of the ball. Grill this side for another six minutes. Heat two tabletspoon of ghee on a pan and dip the bati in the ghee and coat it with the ghee The Rajasthani Bati is ready.
FOR CHURMA-
Ingredients:
Bati – 4
Sugar powder – 2 or 3tbsp
Cardamom powder – 1/2 tsp
Chopped dry fruits – 2 tbsp
Ghee – 1 tbsp
Method:
1. Crush the Bati using mortar- pestle or a mixture-grinder machine.
2. Collect the powder, add sugar powder, cardamom powder, dry fruits and ghee; mix all the ingredients. The Rajasthani Churma is ready.
You can make six ladoo out of the churuma.
FOR DAL(Lenthil)
Ingredients:
Yellow lenthil (Turr/arhar dal) – 1/3 cup
Split black gram (Urad dal)- 2 tbsp
Split bengal gram (Chana dal) – 1/4 cup
Chopped ginger – 1 tsp
Chopped green chili – 1/2 tsp
Chopped tomato – 1/2 cup
Red chili powder – 1/2 tsp
Coriander leaves – 1 tbsp
Cumin powder – 1/2 tsp
Coriander powder – 1/2 tsp
Cumin seeds – 1/4 tsp
Fenugreek seeds – 1/4 tsp
Asafoetida (hing) – 1/2 tsp
Mustard oil – 1 tsp
Turmeric powder – 1/2 tsp
Dry red chili – 1
Ghee – 1 tbsp
Salt to taste
Method:
1. Crush the green chili and ginger and keep them aside.
2. Clean and wash all the three types of lenthils and take them in a pressure cooker. Add turmeric powder, hing, 1/4 tea spoon, ginger and green chili paste, tomato, oil, salt and water mix all the ingredients.
3. Secure the pressure cooker with a lid and cook it on high flame till the first whistle blows, lower the flame low and wait till the another whistle blows. The Dal is cooked.
4. Heat ghee in a pan add cumin seeds, fenugreek seeds, dry red chili and hing and wait for it to crackle. Upon hearing the crackling noise, transfer the boiled Dal into the same pan and boil it for one minute and add coriander leaves. The healthy Dal is ready.
The Rajasthani Dal, Bati and Churma is ready to be served.
HOMEMADE ATTA NOODLES
Home made Atta noodles
Ingredients:
Wheat flour (Atta) – 1 /2 cup
Garlic and ginger (fine chopped) – 1 tsp
Cabbage – 2 tbsp
Carrot – 2 tbsp
Onion – 2 tbsp
Green chili chopped – 1/2 tsp
Spring onion – 1 tbsp
Pepper powder – 1/2 tsp
Soya sauce – 1 tsp
Tomato sauce – 1 tbsp
Lemon juice – 1 tsp
Chili flakes – 1/4 tsp
Coriander stem (chopped) – 1
Honey – 3/4 tsp / sugar – 1/2 tsp
Oil – 2 tsp
Salt to taste
1. Take wheat flour,1/2 tsp oil and salt in a bowl. Mix well, add water slowly, knead to make a smooth dough. Cover it, keep aside for 10 minutes.
2. Heat water in a deep pan ( I use lemon grass water) , add little salt and 1/2 tsp oil.
3. Take a sew making machine, put the dough and close it. Rotate to make noodles.
4. Adjust so that Noodles fall directly in boiling water. Boil the noodles.
5. After it is boiled , switch off the flame ,drain out the hot water. Pour normal water and keep aside.
6. Take a small bowl . Add soya sauce, tomato sauce, lemon juice, chili flakes, honey and pepper powder mix well and keep aside.
7. Heat oil in a thick bottom pan. Add ginger, green chili and garlic. Saute a while, add onion, cabbage, carrot, capsicum and salt. Mix well, Cook food some time in high flame.
8. Add boiled noodles, add mixed sauce and little salt. Mix throughly.
9. Healthy and tasty atta noodles is ready. Sprinkle spring onion roasted sesame seeds, coriander stem and serve with love to children.
Note – With the quantity of wheat flour used to make these noddles, three chapati can be prepared.
LACHHA PARATHA
LACHHA PARATHA
How to make ring paratha.
INGREDIENTS
1- Wheat flour (Atta) – 3 cup
2- Milk – 1/2 cup
3- Carom seeds (Ajwain/ Juani) – 1/2 tsp
4- Oil
5- Salt to taste
METHOD:
- In a bowl take the flour, salt, carom seeds and oil (one tbsp) and mix it together.
- Add milk and some water (as required) and knead it into a soft dough.
Cover the dough and let it rest for 20 minutes. - Take a big sized ball from the dough and using a rolling pin flatten it on the surface.Brush some oil over it and dust some flour.
- Follow the directions to fold it. At every step folding brush some oil. Roast the paratha Brush some oil for roasting.
- Amount of oil determines the glaze on the paratha.
- More the oil, shiner the paratha.
- Lesser the oil, healthier it is. Serve with your favorite dish.
KULCHA
KULCHA
KULCHA: How to make kulcha,
INGREDIENTS:
- All purpose flour (Maida) – 3 cup
- Yogurt (Dahi) – 4 tbsp
- Baking soda – 1 . 5 tsp
- Oil – 1tsp
- Salt to test
FOR STUFFING
- Green chili (Chopped) – 4
- Garlic clove (Chopped) – 10
- Coriander leaves (Chopped) – 3 tbsp
- Cheese/grated paneer- one cup
METHOD:
- Take maida,yogurt, baking soda, salt and little water and knead these all together.
- Then again add oil to the above dough and mix it then cover it and leave it aside till the size of the dough doubles.
- For stuffing mix chopped green chili, garlic, coriander leaves and grated cheese / paneer.
- Heat tawa.
- Stuff small amounts the mixture into the small balls of dough and press it to make it tight.
- Roll over it using rolling pin or press with hand and make it flat.Wet both its sides.
- Stick it onto the tawa and put it upside down over a low flame.
- Keep checking it till its swollen and remove it.
- Serve hot with aloo ki sabji or paneer sabji.
This kulcha is made with the help of tawa , otherwise you can use Tandoor chula/ovan.
MATAR KACHORI
Ingredients
MATAR KACHORI
- White flour (Maida) – 2cup
- Semolina (Suji) – ½ cup
- Oil – 2 tbsp
- Asafdetida (Hing) – ¼ tsp
- Green peas – 500 gm
- Ginger (Chopped) – 1tsp
- Green chili (Chopped) -2
- Coriander seeds – 1tsp
- Cumin seeds – 1tsp
- Clove -4
- Green cardamom – 2
- Black peepar – 10- 12
- Cinnamon – 1inch
- Black cumin (Sahi jira) – 2 pinch
- Mace (Javitri) small piece
- Salt to taste
- Oil for deep frying
METHOD
- In a plate take flour, semolina, hing, oil and salt. Mix thoroughly with palm.
- Add water to it and knead it well. Cover the dough with lid and rest it for 25 – 30 minutes.
- Boil the green peas in a pan. After boiling strain it with straigner.
- Heat oil (1 tsp) in a pan. Add coriander seeds, cumin seeds, clove, green cardamom, black peepar, cinnamon, black cumin (Sahi jira), mace (Javitri) and let it crackle. Then add green chili and ginger and fry for some time.
- Take the fried masala and boiled peas and grind it. While grinding keep adding the boiled water to paste keeping in mind that the consistency of the paste does not become porous.
- Transfer the paste into a bowl and add salt to it.
- Take lemon sized ball out of the dough and make pooris with help of a rolling pin. Then stuff it with the 1 spoon of peas masala and then seal the poori and make it into a ball. Again roll it out using a rolling pin.
- Heat oil in another deep fry pan. Drop the stuffed puri one by one slowly.
- Deep fry in medium flame. Change the side to ensure the green matar kachori is golden fried on either side.
- The tasty green matar kachori is ready.
- Serve hot with green chutney and aloo tarkarri.
MATAR PARATHA
MATAR PARATHA
Ingredients
- Wheat flour ( Atta) – 3cup
- Oil – 1tbsp
- Hing – ¼ tsp
- Green peas – 500 gm
- Ginger (Chopped) – 1tsp
- Green chilli (Chopped) -2
- Coriander seeds – 1tsp
- Cumin seeds – 1tsp
- Clove -4
- Green cardamom – 2
- Black peepar – 10- 12
- Cinnamon – 1inch
- Black cumin (Sahi jira) – 2 pinch
- Mace (Javitri) small piece
- Salt to taste
- Oil /Ghee
Method
- In a plate take wheat flour (atta), 1 tbsp oil and salt. Mix it together.
- Add water and knead it into soft dough. Cover it with lid and let it rest for 25 minutes.
- Boil the green peas in a pan. After boiling, stain it with stainer.
- Heat oil (1 tsp) in a pan. Add coriander seeds, cumin seeds, clove, green cardamom, black peeper, cinnamon, black cumin (Sahi jira), mace (Javitri) and let it crackle. Then add green chili and ginger and fry for some time.
- Take the fried masala and boiled peas and grind it. While grinding keep adding the boiled water to paste keeping in mind that the consistency of the paste does not become porous.
- Transfer the paste into a bowl and add salt to it.
- Cut small sized ball out of dough and roll it out using a rolling pin.
- Put 2 spoon peas masala in the rolled out dough and seal the edges and again make paratha with rolling pin.
- Heat tawa and cook the paratha from both the sides. Brush ghee or butter and cook for some time.
- The tasty green matar paratha is ready.
- Serve hot with green chutney/dahi/sabji.
TRIVIA– You can use the same masala to make pooris or kachoris.
MASURA DALI PARATA
MASURA DALI PARATA
Ingredients
- Red lentil whole (Sabut masur dal) – 1cup
- Potato large – 1
- Onion sliced -1
- Ginger and garlic paste – 2tsp
- Green chili chopped – 2
- Asaeoetida (Hing) – ¼ tsp
- Punch Phuran – ½ tsp
- Black cumin (Sahi jeera) – ¼ tsp
- Turmeric powder – ½ tsp
- Red chilli powder -1 tsp
- Garam masala powder – ½ tsp
- Coriander leaves (chopped) – 2tbsp
- Sugar – 1tsp (Optional)
- Dry mango powder (Aam chur) – 1tsp( Optional)
- Oil/Ghee
- Wheat flour – 3cup
- Salt to taste
METHOD
- In a plate take wheat flour (aata), 1 tbsp oil and salt. Mix it together.
- Add water and knead it into soft dough. Cover it with lid and let it rest for 25 minutes.
- Wash the dal. In pressure cooker take dal, water, salt, turmeric powder and hing.
- Wash the potatoes, peel and cut it into 4 pieces. Add it in the pressure cooker.
- Closed the lid of cooker and cook it till it whistles once. Then let the gas from the cooker release on its own. Smash the boiled potato.
- Heat 2tbsp oil in a pan. Add punch phuran and black cumin and let it crackle.
- Add onion and green chili. Fry it for some time and add red chili powder, ginger and garlic paste fry it till the smell of raw garlic goes away.
- Add boiled dal, smashed potato, mango powder, garam masala and sugar. Mix it and cook it in high flame till the water evaporates.
- Add coriander leaves and mix it thoroughly and let it cool down.
- Cut small sized ball out of dough and roll it out using a rolling pin.
- Put 2spoon dal masala in the rolled out dough and seal the edges and again make paratha with rolling pin.
- Heat tawa and cook the parantha from both the sides. Brush ghee or butter and cook for some time.
- Masur dal paratha is ready.
- Serve hot with curd/chutney/sabji.
TRIVIA- You can use the same masala to make pooris or kachoris.
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