Litti Chokha

"Litti Chokha" The famous dish among Bihar, M.P. & zarkhand. Litti  looks like Batti (Rajasthani famous bread) but a very small different,   Litti is made up of sattu (which is roasted chickpea flour) stuffed in dough. then it boiled and very lightly fried since the boiling has done most of the cooking. Another method for making Litti Choka  is roasting them in an oven (traditionally clay and more recently metal ones that can be heated on a stove). Chokha is prepared with different vegetables. It can be with mashed potatoes or mashed eggplants and also mashed tomatoes. The three can be combined as well and chokha usually mixed with fried onions and spices.This dish served in dinner, small party, or in holidays My family like this litti with Rajasthani daal batti’s dal .  so let’s check….

Served 12 pieces for 6 person

Ingredients:

For Litti:

1.              4 cups wheat flour

2.              4 tablespoon ghee (Clarified butter)

3.              1 cup yogurt

4.              1 teaspoon baking soda

5.              1 teaspoon carom seeds

6.              Salt to taste

7.              1 cup ghee (clarified butter) for serving

For stuffing:

1.              1 1/2 cup Roasted Chick pea flour(sattu ka atta/Dadiya ne daal no powder)

2.              2 tablespoon ginger – chili paste

3.              1 tablespoon cumin- carom seeds

4.              1 tablespoon lemon juice

5.              1 teaspoon mustard oil

6.              1/4 cup coriander leaves chopped

7.              1 tablespoon pickle masala (optional)

8.              Salt to taste

For Chokha:

1.      1 tablespoon mustard oil,

2.      2 cups boiled potato cut in small cubes,

3.      1 cup tomato cut in small pieces,

4.      1 tablespoon ginger-chili paste,

5.      1/2 teaspoon red chili powder,

6.      1/4 cup coriander leaves chopped,

7.      Salt to taste

Method For Litti:

1.              Take one large bowl than add ghee, yogurt, baking soda, seeds and salt, mix well.

2.              Add flour and make very soft dough if you needed add water.

3.              Cover this dough and leave 30 minutes.

4.              In one another bowl add all ingredients for stuffing and mix well, put aside.

5.              Preheat the oven 200c before 15 minutes.

6.              Now take the dough and divide 12 to 15 equal balls.

7.              Take one ball and make 2 to 3 inch bigger with your finger than add 1 teaspoon of stuffing in middle of ball cover this ball with hand and again make ball.

8.              Check this ball, stuffing is not over or not come out.

9.              Now take one ball and press with your palm, Litti is ready.

10.          Put in preheated oven about 30 minutes or until golden - dark brown.

11.          In oven after every 10 minutes turn this Litti.

12.          Now take reminded 1 cup warm ghee than add this Litti one by one in this ghee deep very well and take it out in one plate.

13.          In middle cut with frogs this Litti and add 1 teaspoon of ghee.

14.          Serve with Chokha. 

Method for chokha:

1.              In frying pan add oil than add tomato, cook 2 minutes.

2.              Now add ginger –chili paste and chili powder.

3.              Add potato cook 1 minute and turn of flame.

4.              Add coriander leaves than mix well.

5.              Serve this choka with litti.

Notes:

Here in this recipe i used Aloo (potato) chokha if u like u made with eggplant or with tomato chokha.

My family like this litti with Rajasthani daal battis daal so usually I serve this litti with daal recipe is here http://mycookingdiarys.blogspot.com/2011/03/daal-batti.html

Some time I’m not stuff this litti and bake without stuffing and its turn out very nice..and serve with daal.

Some time changes are good so what ever u like try at your end and give ... feedback

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This toast is turn out good, easy and ideal for breakfast and tea time. Its also good for children’s lunch box. The oregano, garlic, pea, pack a powerhouse of flavor into this easy Green pea pesto toast. I give name pesto because it's taste like green pesto.
Ingredients:
1. 1/2 cup peas
2. 2 to 3 pieces broccoli
3. 1 sliced process cheddar cheese
4. 2 tablespoon yogurt
5. 1/2 teaspoon oregano
6. 1/2 teaspoon garlic powder
7. 1/2 teaspoon black pepper
8. Salt to taste
9. Garlic butter for spread
10. Whole wheat bread sliced

Method:
1. Take food processor jar than add in peas, broccoli, yogurt and cheese.
2. Crush very well if needed add little water, make smooth paste.
3. Now in microwave safe bowl shift this paste add in oregano, black pepper, garlic powder and salt, mix well.
4. In microwave cook this paste 2 minutes and keep aside.
5. Cut bread triangle shape and spread garlic butter.
6. Toast the bread in oven until breads are crispy.
7. Take it out and spread green pea pesto.
8. Serve with Mock tail or juice.
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Gujarati cuisine has special place all over India. Sev tomato sabji is very famous curry to Gujarati  (Kathiyawadi) cuisine. 90% kathiyawadi people like this sabji. This is not only a delicious dish, but also quick, easy to make and looks very different than normal main course dishes.

 Ingredients:  

1. 3 cups tomato cut in small pieces
2. 1/2 cup sev-bhujiya
3. 1 tablespoon oil
4. 1/4 teaspoon asafoetida
5. 1/2 teaspoon mustard seeds 
6. 1/2 teaspoon cumin seeds
7. 1/4 teaspoon turmeric powder
8. 1 teaspoon coriander – cumin powder
9. 1 teaspoon red chili powder
10. Water as needed

Method:

1. Heat the oil in a frying pan add the mustard and cumin seeds after cracking seeds add asofatida and tomato than cook 2 minutes.
2. Add all other spices and 1 cup water than cook. stir occasionally.
3. Cook another 2  minutes and  add sev bhujiya than mix well and cook just 1 minute.
4. Turn off the flame, garnish with sev bhujiya.
5. Serve hot with roti, chapatti, bhakri or parathas.  

Note: Normally this curry is little spicy and not to much dry.

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Dosa from South India is a staple food in its home region.  Dosas are most popular In the rest of the countrytoo, In  addition to taste in yummy its contain highly carbohydrate and  protein. Being north Indian its very much difficult for me to  make perfect dosa, Perfecting my dosa recipe hasn't been easy,It took a lot of experimentation, after several trial and error  sessions in the kitchen, but finally I have the best dosa batter recipe and method for you. This can serving with other south  Indian foods . you can make dosa with variety of combination  from just plain dosa to dosas with variety of fillings, like potato  curry ,cheese, tomato ,garlic ,vegetable, combo etc.

Ingredients:

For Batter:  

1+ 1/2 cups rice

1/2 cup split black gram skinless(urad dal)

1 teaspoon fenugreek seeds

Water as needed

Salt to taste

For Filling:

1  large potato boiled and cut in cubed

1 medium onion chopped

2 tablespoon oil

1/2 teaspoon split black gram skinless

1/2  teaspoon mustard seeds

1/4  teaspoon turmeric powder

1 teaspoon green chili paste

curry leaves

salt to taste

1 teaspoon lime juice

coriander chopped for garnish

Method:

Separately soak rice and black gram (urad dal) and fenugreek at least 4 to 5 hours in water.

Grind to paste, mix together than add water to make thick batter.

Leave this batter in room temperature overnight.

Add more water and salt and make thin batter put aside. (It's not to be very thin or thick).

Heat the oil, add mustard seed, split black gram, curry leaves and chopped onions.

Fry for about 2 minutes on medium heat add potatoes,turmeric powder, salt, green chili paste and mix well. Add lime juice and coriander leaves mix well your filling is ready keep aside

Heat non stick pan or griddle with little oil.

Spread the 1/2 cup of batter on pan in circular motion to make thin Dosa, Cook on both the sides, if desired.  If you make Masala Dosa spread the ½ cup batter on griddle in circular motion and spred oil cook one side than add the filling inside or top of Dosa hold it one side and roll it.

If you make  corn dosa than spread 1/2 cup batter on griddle in   circular motion and cook one side .When the dosa is of turn take your and just running your spatulas in the center and cut the dosa, dosa change the color that time take one part of dosa and fold like corn

If you make maysore masala dosa after your dosa is cook that time spread garlic tomato chutney and add the filling inside or top of  Dosa hold it one side and roll it.

Your Dosa is ready, serve with Coconut Chutney or Sambar.

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