Fried Litti With Mashed Brinjals,Potato and Tomato

FRIED LITTI WITH MASHED BRINJALS, POTATO, AND TOMATO

Hello and welcome back dear friends. Today I’m going to share a simple yet celebrated dish from Bihar called Fried Litti Chokha along with mashed brinjals, potato, and tomato or baingan bharta. This dish can be had at breakfast or brunch and is really very tasty and likable and which is a delicacy of Bihar too. The dish is really for everyone. And I hope you will like it too. So let’s start with its making—

Ingredients:-For the fried littis:-

  1. Wheat Flour-300 gms
  2. Cumin-1 tsp
  3. Baking Powder-1  tsp
  4. Vegetable Oil-2 tbsp
  5. Salt-According to taste

For the Roasted Gram Flour or Sattu filling:

  1. Roasted Gram Flour or Sattu-200 gms
  2. Onions-2
  3. Green Chillies-4
  4. Red Chilly Powder-1 tsp
  5. Dry Mango Powder-2 tsp
  6. Ginger-Garlic, finely chopped-2 tsp
  7. Carom Seeds-1 tsp
  8. Salt-According to taste

For the Mashed Brinjals, Potato And tomato:-

  1. Brinjals-2
  2. Tomatoes-1
  3. Potatoes-1
  4. Onions-1
  5. Green Chillies-2
  6. Dry Mango Powder-1 tsp
  7. Red Chilly Powder-1/2 tsp
  8. Mustard Oil-2 tsp
  9. Chopped Cilantro-A bunch
  10. Salt-According to taste

STEPS

Step 1

To make the littis, take a bowl and add wheat flour, salt, carom seeds, baking powder, oil, and with water make out a pliable dough of it. Now take small portions and make out balls from it. Chop the onions, green chilies and cilantro finely.

Step 2

IMG-5394.JPGFor the roasted gram flour filling, Take a bowl, add the sattu, chopped onions, green chilies, cilantro, salt, carom seeds, dry mango powder, chopped ginger-garlic and mix everything well.

Step 3

Fill the filling of sattu in the small balls made out of the dough. Seal them well and press them a bit with the palm of your hand. Keep it aside.

Step 4

Heat oil in a kadhai. When done so, drop the balls in the oil and fry them out till golden browned. Drain oil on a tissue paper.

Our Fried Littis are done.

Mashed Brinjals, Potato, and tomato 

Step 5

IMG-5391.JPGWash and make slits in the brinjals and tomatoes. Boil the potato.Roast the brinjals and tomatoes. Wash, remove the skin and mash the brinjal and tomato in a bowl with a masher. Add the boiled potato too. Now add in the chopped onions, green chilies, cilantro, salt, dry mango powder, red chilly powder and mustard oil and give it a good mix.

Our Mashed Brinjals, Potato And Tomato is done.

Serve the fried littis along with the mashed brinjals, tomato, and potato. This dish can be had preferably at breakfast or brunch. It is a famous dish of Bihar, its origin place and generally liked by all.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

 

 

 

 

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Mixed Veg And Vermicelli Idli With Potato Rasa And Peanut-Sesame Chutney

MIXED VEG AND VERMICELLI IDLI WITH POTATO RASA AND PEANUT-SESAME CHUTNEY

Hello and welcome dear friends to my food corner again. Every day no one likes to eat the same sort of breakfast. All of us would love variations. So what better than having a south Indian breakfast and making idlis with a different twist along with a potato rasa and some peanut sesame chutney. Everyone in my family loves idlis and so I made this mixed veg and vermicelli idli. It is tastier, easier and healthier So I hope you all will like it. Do try making it and let me know when you do. So let’s start with it—

Ingredients:-For the vermicelli idli

  1. Fresho Idli Dosa Batter -1/2 kg
  2. French Beans-50 gms
  3. Carrot-50 gms
  4. Thick Vermicelli-100 gms
  5. Onions-1
  6. Green Chillies-2
  7. Asafoetida-A pinch
  8. Turmeric Powder-1/2 tsp
  9. Coriander Powder-1 tsp
  10. Red Chilly Powder-1 tsp
  11. Garam Masala-1 tsp
  12. Dry Mango Powder-1 tsp
  13. Vegetable Oil-1 tbsp

For the Potato Rasa:

  1. Potatoes-2
  2. Onions-2
  3. Green Chillies-2
  4. Peanuts-5
  5. Salt-According to taste
  6. Turmeric Powder-1 tsp
  7. Coriander Powder-1 tsp
  8. Garam Masala-1 tsp
  9. Red Chilly Powder-1 tsp
  10. Tomato Puree-1 tbsp
  11. Tamarind Paste-1 tsp
  12. Vegetable Oil-1 tbsp

For the Potato Rasa tempering:-

  1. Black Mustard-1 tsp
  2. Asafoetida-A pinch
  3. Vegetable Oil-1 tbsp

For the Peanut-Sesame Chutney:-

  1.  Peanuts-1/2 cup
  2. Sesame-3 tbsp
  3. Onion-1
  4. Dry Red Chillies-3
  5. Garlic Pod-1
  6. Lemon Juice-1 tsp
  7. Salt-According to taste

For the tempering:-

  1. Vegetable Oil-1 tbsp
  2. Black Mustard-1 tsp
  3. Curry Leaves-3-4

STEPS

Step 1

Firstly to make the vermicelli and vegetable batter, cut and blanch the mixed veggies for two minutes. Chop the onions and green chillies. Take a pan and add oil. Add the chopped onion and green chilies. Fry for half a minute and add the spices, salt, turmeric powder, red chilly powder, coriander powder,garam masala, dry mango powder and add the vermicelli. Fry it for two minutes and now add the blanched veggies. Now mix the vermicelli well and fry for a minute or two.

Step 2

DSC02637_20180819125229998.jpg

For making the idlis take out the idli batter(here I have used a readymade batter of Fresho) in a vessel. Add the above-made vermicelli mix in it. Mix well and taste it to adjust the salt content.

Step 3

Now put the idli batter in the steamer molds with a ladle and steam it for fifteen minutes. You may check the idlis in between the steaming process and see whether they are done or not.

Our Mixed Veg Vermicelli Idlis are done.

Step 4

To make the potato rasa, boil and grind the potatoes. Chop the onions and green chilies. Now take a pan and add the tempering ingredients in it. Add the chopped onions and green chilies and saute for a minute. Now add the roasted peanuts, the spice mix, salt, turmeric powder, red chilly powder, coriander powder,garam masala, dry mango powder, tomato puree and fry for a minute. Now add the tamarind paste and the ground potato paste and fry for half a minute before adding the water to make the gravy. Let it simmer on a medium flame for five minutes before switching the gas off.

DSC02610_20180819122115686.jpg

Our Potato Rasa is done.

STEP 5

Now coming to last but not the least dish, that of peanut and sesame chutney, take the ingredients of the chutney, peanuts, sesame, onion, garlic pod, dry red chilies in a pan and dry roast them till lightly browned.

Step 6

DSC02612_20180819122245385.jpg

Put this in a chutney jar and add some water. Now grind it into a thick paste and add some salt and lemon juice to it. Add the tempering ingredients and mix well.

Our Peanut And Sesame Chutney is ready.

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Now our recipe with all its accompaniments is ready to be served. This recipe is best had at breakfast and will surely give you a good feeling.

Friends do try the recipes at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

Cabbage Poori With Peanut And Potato Curry

Cabbage Poori With Peanut And Potato Curry

Hello friends, welcome to my corner. I generally try to make something wholesome and satisfying on weekends and what better than making Indian fried bread or pooris with a spicy curry or sweet and tangy chutney. It would be such a tasty and fun breakfast. We all being Indians like to have pooris, sometimes with variations, like stuffed ones also called Kachoris. Today I had some cabbage left in my fridge and so I jumped onto making these Cabbage Pooris. And to add more creativity to it and team it up I made this peanut and potato curry. It was great and the only thing which could be added in it was some sweet and tangy mango or tomato chutney. The breakfast idea clicked well and it was enjoyed and appreciated by all in my family. I hope you too will like it. So let’s start with its making—

Ingredients:-For the cabbage pooris

  1. Wheat Flour -4 cups
  2. Cabbage(grated) -1/2 cup
  3. Potato(grated) -1/2 cup
  4. Carom Seeds -1/2 tsp
  5. Garam Masala -1/2 tsp
  6. Red Chilly Powder -1/2 tsp
  7. Baking Powder -1/2 tsp
  8. Vegetable Oil -2 tsp
  9. Salt -According to taste
  10. Water -For kneading the dough

For the peanut-potato curry

  1. Peanuts -1 cup
  2. Potatoes -2
  3. Onion -1
  4. Green Chillies -2
  5. Red Chilly Powder -1 tsp
  6. Coriander Powder -1 tsp
  7. Cumin Powder -1 tsp
  8. Garam Masala -1 tsp
  9. Dry Mango Powder -1 tsp
  10. Vegetable Oil -1 tbsp

For the tempering:

  1. Cumin – 1 tsp
  2. Black Mustard -1 tsp
  3. Asafoetida -A pinch
  4. Vegetable Oil -2 tbsp

For garnish -Chopped cilantro or fresh cream.

STEPS

Step 1

DSC02479_20180812155853692.jpgTo make the pooris, firstly take the wheat flour in a bowl. Add the grated cabbage, potato, salt, red chilly powder,garam masala powder, oil and baking powder and make a pliable dough of it using water.

Step 2

DSC02480_20180812155736875.jpgNow make small balls from the dough and using rolling pin make small pooris from it which are smaller than chapatis and keep aside. Heat oil in a vessel and when its quite hot drop the above-made pooris in the oil one by one and fry them out making sure they don’t burn.Keep aside.

Step 3

DSC02484_20180812155427776For making the curry roast the peanuts and grind them into a fine paste. Also, scrape the potatoes and cut them into medium-sized cubes. Next, take a pan and add oil to it. Then add the cumin, black mustard, asafoetida and on their spluttering add red chilly powder,garam masala, dry mango powder, salt, turmeric powder and then add the chopped and peeled potatoes and fry them for five minutes before adding the peanut paste. Fry again for two minutes and add water to make gravy. Simmer for ten minutes and then switch off the gas. You can garnish it with chopped cilantro or fresh cream.

Our Peanut And Potato Curry is done. Serve it with cabbage pooris, regular wheat flour pooris, paranthas or with steamed rice and dal fry.

Friends do try the recipes at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

 

 

 

Stir-Fried Veggies With Gram Flour And Eggs

STIR-FRIED VEGGIES WITH GRAM FLOUR AND EGGS

Hello friends, welcome to my cozy corner again. Today I’m going to share a wholesome breakfast recipe with you all. It is Stir-Fried Veggies with Gram Flour and Eggs. It is an ideal one for lighter and tastier breakfast and goes well with buttered garlic bread. I hope you like this dish. So let’s start with it—

Ingredients:-

  1. Cauliflower-50 gms
  2. French Beans-50 gms
  3. Carrot-50 gms
  4. Capsicum-50 gms
  5. Green Peas-50 gms
  6. Gram Flour- 3 tbsp
  7. Onions-1
  8. Green Chillies-2
  9. Ginger and Garlic(cut into pieces)-1 tbsp
  10. Salt-According to taste
  11. Turmeric Powder-1/2 tsp
  12. Red Chilly Powder-1/2 tsp
  13. Fennel Powder-1 tsp
  14. Garam Masala-1 tsp
  15. Dry Mango Powder-1/2 tsp
  16. Fresh Lemon Juice-1/2 tsp

For the Gram Flour Batter:-

  1. Gram Flour-1/2 cup
  2. Salt-According to taste
  3. Turmeric Powder-1/2 tsp
  4. Red Chilly Powder-1/2 tsp
  5. Garam Masala-1 tsp
  6. Asafoetida-A pinch
  7. Caraway Seeds-1/2 tsp
  8. Dry Mango Powder-1/2 tsp
  9. Water-For the batter

For the egg batter:-

  1. Eggs-2
  2. Salt-A pinch
  3. Black Pepper Powder-A pinch
  4. Paprika-1/2 tsp

For the tempering:

  1. Butter-2 tbsp
  2. Black Mustard-1/2 tsp
  3. Whole Garam Masalas(black cardamom, green cardamom, cinnamon stick)-1 each

For the Garnish:-Chopped Cilantro

STEPS

Step 1

IMG-5373Wash, cut and blanch veggies with some salt for a minute. Drain the water and keep aside. Chop the onions and green chilies. Beat eggs in a bowl and add salt, pepper powder, paprika in it. Take the gram flour in a bowl and add the seasonings, salt, turmeric powder, red chilly powder,garam masala, dry mango powder, asafoetida and a pinch of caraway seeds or ajwain in it. Add water to make a thin batter from it.

Step 2

In a pan, add butter and the above-mentioned tempering. When it splutters, add the chopped onions and green chilies and saute for a minute. Next, add the chopped ginger-garlic and fry again. When these are half fried add the seasonings, salt, turmeric powder, red chilly powder, fennel powder,garam masala, dry mango powder and then add the blanched veggies. Saute them for a while and add the egg batter slowly and cook on a medium flame. Take care not to burn the eggs and for that keep stirring. When the veggies and eggs are half fried, add the gram flour or besan batter and keep stirring again to avoid the formation of lumps. Cook the dish now on a low to medium flame.

Step 3

IMG-5375Keep on stirring the dish and cook it finally for two-three minutes before switching the gas off. Garnish with chopped cilantro and splash some fresh lemon juice all over to get that extra zing.

Our Stir-Fried Veggies With Gram Flour And Eggs is done. Serve it with fresh garlic bread.

Note points:–1. Adjust the salt content in the dish as we have put salt three times individually to make the egg batter, gram flour batter, and the main dish.

2. You need to adjust the tangy element i.e, dry mango powder and lemon juice accordingly in the dish but both must be added to get a better grasp on the dish.

3. Use butter to make the dish.

4. You can use other set of veggies too apart from the ones used by me here.

5. You can grate some cheese too over the dish.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!

 

 

 

Mutton Liver With Beaten Rice

MUTTON LIVER WITH BEATEN RICE

Hello and welcome dear friends to my cozy cooking corner again. Today I’m sharing a very creative and unique recipe of beaten rice mixed with a spiced up mutton liver. It is tasty and is a real treat to your senses. It can also be called a Mutton Poha Pulao and is the fun dish on the block.

Ingredients:

  1. Mutton Liver-250 gms
  2. Beaten Rice -200 gms
  3. Onion-2(big)
  4. Green Peas- 100 gms
  5. Ginger-Garlic Paste-1 tsp
  6. Salt-According to taste
  7. Turmeric Powder-1 tsp
  8. Red Chilly Powder-1/2 tsp
  9. Coriander-Cumin Powder-1/2 tsp each
  10. Mutton Masala-1 tsp
  11. Dry Mango Powder or Amchoor Powder-1 tsp
  12. Garam Masala-1 tsp
  13. Green Cardamom-1
  14. Cashews and Raisins-For garnish

STEPS

Step 1

IMG-5317.JPGWash and cut the mutton liver into medium-sized pieces. Marinate it with salt, turmeric powder, red chilly powder and ginger-garlic paste.

Step 2

Take a pan and add vegetable oil to it. Now add the chopped onions and half -fry it. Next, add the ginger-garlic paste and fry again for a minute. Now add in salt, turmeric powder, red chilly powder, cumin powder, mutton masala and dry mango powder and fry it for three minutes. Add in the marinated liver and cook on low flame for three minutes.

Step 3

IMG-5318Take another pan and add again some oil into it. Now add chopped remaining onions and half-fry them and then add some green peas. Fry it again and add salt, turmeric powder, red chilly powder, coriander powder,garam masala and fry the masala a bit. Wash the poha in water and drain it out. Add the poha in the masalas and fry it up again.

Step 4

Finally, add the spiced mutton liver to the beaten rice and give everything a good mix and garnish with toasted cashews and raisins.

Our Mutton Liver With Beaten Rice is done. Serve it in breakfast or brunch menu.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!

 

Roti Cheela

ROTI CHEELA

Hello dear buddies. How are you all? Today I’ll be posting a breakfast or brunch recipe idea, which I got from yesterday’s brunch of mine that was gram flour cheelas, some dhoklas, and hot cardamom tea. I had some of the cheela batter left with me and so I cooked up this recipe of Roti Cheelas combining the roti and the cheelas. They turned out great and I thought of sharing it with you guys too. It is a crispy, tasty and super handy recipe which you can make any time. So do try it out guys and let me know. The recipe is as follows:-

Ingredients:-For the wheat flour chapatis-

  1. Wheat Flour -3 cups
  2. Water -1 cup or as needed

For the cheela batter

  1. Gram Flour – 2 cups
  2. Onions -2
  3. Green Chillies -3
  4. Cilantro -1/2 cup(chopped)
  5. Salt – As per requirement
  6. Red Chilly Powder -1 tsp
  7. Cumin Powder -1 tsp
  8. Garam Masala -1 tsp
  9. Cumin -1 tsp
  10. Lemon Juice – 1/2 tsp

STEPS

Step 1 

To make the wheat flour chapati(Indian flatbread)make a dough from the wheat flour and water and make two or three medium-sized chapatis of it. Chop the onions, green chilies, and cilantro.

Step 2

IMG-5221.JPGTo make the cheela batter take a bowl, add the gram flour, chopped onions, green chilies, chopped cilantro, salt, cumin, red chilly powder, cumin powder,garam masala, lemon juice and then mix in water to make a thick batter of dropping consistency.

Step 3

Now to make the roti cheelas, heat a pan and place the chapati on it. Now with a ladle smear, one dollop of the gram flour batter all over the chapati and cook it for two minutes. Then flip it to the other side and fry it adding some oil. The roti cheelas should be crisp, crunchy and well cooked. Make similar roti cheelas with the remaining batter.

Our Roti Cheelas are done. Serve it with curd-mint chutney and sweet buttermilk or chaach.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

Potato Sambhar

 POTATO SAMBHAR

Hello everyone. Welcome to my cooking corner again. People like to eat, enjoy and learn different cuisines from the world over which are made everywhere. In India also many cuisines are famous but South Indian delicacies have a special place in all households in here. We make South Indian varieties like idlis, dosai, medu vadas very frequently in our breakfast menu and children too like them a lot. And when we make these mentioned items we have to complete with sambhar and coconut chutney. Sambhar can be made in many ways, some of them being the mixed vegetable sambhar, onion sambhar, garlic tamarind sambhar and tomato sambhar. But today I will be making a different version of the regular veggie sambhar recipe replacing the veggies with our very common veggie ingredient of every kitchen, potatoes. It is really very handy and is all complete with a super taste and tangy twist. So do make it in your homes and let me know how it turned out to be. The recipe is as follows—-

Ingredients:-For the Potato Sambhar—

  1. Split Pigeon Pea’s dal- 200 gms
  2. Potatoes(boiled)-1
  3. Sambhar Masala-2 tbsp
  4. Turmeric Powder-1 tsp
  5. Red Chilly Powder-1 tsp
  6. Tomato-1
  7. Green Chillies-2
  8. Tamarind Paste-1 tsp
  9. Salt-According to taste

For the tadka:

  1. Black Mustard-1 tsp
  2. Curry Leaves-5-6
  3. Asafoetida-A pinch
  4. Vegetable Oil-1 tbsp

STEPS

DSC01176.JPGStep 1

Wash the dal and pressure cook it with water, salt, and turmeric powder till done. Boil and peel the potatoes and mash them. Chop the tomato, green chilies. Cut the onions roughly and blanch them.

Step 2

DSC01160Take a kadhai and add vegetable oil. Add the black mustard, curry leaves, asafoetida and on spluttering add the roughly chopped blanched onions. Fry it and then add the chopped tomato and red chilly powder and fry it for five minutes. Next, add the mashed potatoes and fry it well for four minutes and add the dal to it. Also, add the tamarind paste. Add the sambhar masala and let it simmer on medium flame for ten minutes.

Our Potato Sambhar is ready to be served with steamed idlis and coconut chutney.

Coconut Chutney

Ingredients:

  1. Coconut-200gms
  2. Split Bengal Gram-100 gms
  3. Green Chillies-2
  4. Fresh Curd-1 tbsp
  5. Salt-According to taste

For the tadka:

  1. Black Mustard-1 tsp
  2. Curry Leaves-3-4
  3. Asafoetida-A pinch
  4. Vegetable Oil-1 tsp

STEPS

Step 1

Cut the coconut into small pieces. Roast the Bengal gram or chana dal. Chop the green chilies and fresh coriander.

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Enter a caption

Step 2

Grind the coconut with roasted dal and green chilies. Take out in a bowl. Add the salt and fresh curd.

Step 3

Temper the chutney by adding some oil in a pan. To it add the black mustard, curry leaves, and asafoetida and let it splutter. Pour this tempering in the chutney.

Our Coconut Chutney is done. Garnish it with chopped fresh coriander.

Friends do try the recipe at home. Share your comments and feedbacks. Have a great week everyone. Till then healthy cooking, happy living!!!