Sattu ka paratha & Awards

Sattu ka Paratha is a typical Bihari recipe. One of my friend Sonal Dev (her In-laws are from Bihar) told me about this paratha. I found it very interesting and healthy too. Actually some days back she invited us for typical Bihari meal, Litti chokha. That was also awesome. Whenever she send the pictures and recipe I'll definitely share that with U. Sattu is fried gram flour. It is very healthy, cool and gives energy in summer. Sattu paratha is basically a stuffed paratha. Specialty of this is for stuffing, we have to add oil of mango pickle. It gives a nice taste to this paratha. Instead of giving a long description I'll directly tell you the procedure.

Ingredients

For cover

Whole wheat flour - 2 cup
Oil - 2 teaspoons
Salt - 1/4 teaspoon
Water to knead.

For Stuffing

Sattu ka aata (fried gram flour) - 1 cup
Finely chopped onion - 1
Finely chopped garlic - 2-3 cloves
Fresh coriander leaves - 1 tablespoon
Finely chopped green chilli - 1
Oil of Mango pickle - 2 tablespoon
Salt for taste.


Procedure

Knead a little hard dough for the cover with given ingredients. Mix all ingredients of stuffing in a bowl. Make small balls of the dough. Roll out the dough like a puri. Put some oil to it. Then stuff it with 2 table spoon of stuffing (you can fill the stuffing as per your choice). Close the ends of the puri at the center and make a ball. Seal it nicely so that stuffing doesn’t come out while rolling. Now roll this stuffed ball into flat paratha. Heat griddle, fry paratha using a little oil, until both sides are golden brown. Serve with curd.



Again it's a award time ,

Sheba of 'Art , Food and Travel Chronicles' passed me this wonderful Award. Thanks a lot dear.

Rupali of 'RecipeGrabBag ' passed this award to me. Thanks a lot Rupali.

I want to share all these awards with all my fellow bloggers who always encourage me with their comments and their posts are really a guideline for my cooking passion. Thanks a ton to all of U:)

 
 

Sago Muruku for ICC

'Muruku', we call it as chakli in Maharashtra. This is favorite of everyone in our family. I also know about sabudana chakli, we prepare it as a fasting food. It is prepared with sago and boiled potato. But this sago muruku which srivalli gave as a challenge for ICC-April was very new and interesting. I tried it and in first attempt, it turned out very well. Crispy and tasty. As regular habit, I added little Ajwain into it. Thanks a lot Srivalli.

Ingredients

Rice Flour  2 cups
Besan flour  1/2 cup
Fried gram flour - 1/2 cup
Sago - 1/2 cup
Salt to taste
Curd - 50 gms (half of half cup)
Chile powder - 1/2 tsp or as per taste
Ajwain - 1/4 teaspoon



Special Utensil

Muruku Achu (Chakli patra)



Procedure

Soak Sago in Butter milk for 3 hrs, please ensure that you soak it enough else you may risk having the sago burst.Mix all the flour together, heat 50 gms oil, mix to the flour along with salt and chili powder and ajwain. Then add the buttermilk soaked sago slowly and knead to a chapati dough consistency . Heat oil for deep frying.In the muruku achu(Chakli patra), add the dough. I used Anjali's, it is very easy to use.Make a shape of murukku on plastic sheet. When oil heat properly deep fry it on medium flame. It should turn to golden brown. Store it in a airtight container.



Notes:
Ensure sago soaks in buttermilk well and is soft or else it will burst when you press it down in hot oil.
Cook on medium to ensure even cooking.
Fried Gram flour is fried channa dal that is available commercially. It is general sold as the dal, we have to powder it at home. This is also referred as chutney dal as it is used in making coconut chutney.

Basundi

Basundi is a typical Maharashtrian dessert like Shrikhand. Basundi with Puri is favorite festival food. It is very easy and can be prepared with very common ingredients available at home. It is prepared by boiling milk and reducing it to half or 1/4 th of the quantity. This takes little extra time. So now a days we prepare it by adding condensed milk. Main thing I don't like the thick Malai (cream) in Basundi ;)

 
 
Ingredients


Full cream Milk - 1 lit.

Condensed Milk - 1 can (I used Milkmaid)

Cardamom powder - 1 teaspoon

Charoli/ Chironji - 1 teaspoon




Procedure

Take milk in a heavy bottom pan or a kadai. Bring the milk to boil. Keep it on low flame and boil for another 7-8 minutes. Stir continuously so that milk should not come up. Now add condensed milk, cardamom powder. Stir continuously for 10-15 minutes. Take care that milk should not stick to the side or bottom of the pan. When the milk become sufficient thick, remove from the flame and add charoli. Let it cool down. You can refrigerate it and serve child basundi with garam puffed puris. If you need you can add sugar for more sweetness.

Beriche Thalipith

Making ghee at home is very tuff job for me because I don't like the smell :( . The good part is that Beri. Beri is the residue left behind after straining ghee. It is called 'Beri' in Marathi and 'Ghashi' in kannada. Instead of going in the details of making Ghee, I will suggest you to see the method from Bhagyashri's Taste Buds. Which is very clear and detail. Most of us ate this Beri with sugar. But my Mai aaji used to make thalipith of Beri. It is just crispy and tasty.

 
 
Ingredients

Beri - 1/2 cup

Jowar flour- 1/2 cup

Besan - 3 tablespoons

Rice flour - 2 tablespoons

Bajra flour - 2 tablespoons

Atta (whole wheat flour) - 1/2 cup

Cumin powder - 1/2 teaspoon

Coriander powder - 1/2 teaspoon

Red chilli powder - 1-2 teaspoon

Chopped fresh coriander - 2 tablespoons

Oil - 4-5 tablespoons

Salt to taste





Procedure

Crumble the beri and make it soft. Mix all the ingredient for except oil and make a soft dough with water. Spread 1 table spoon oil on the surface of flat frying pan. Keep one of the dough ball in the centre of the pan. Using your palm and fingers flatten the dough into a round even roti. (apply some water to your palm before it.) Make 2-3 holes with the your finger. Add 1-2 drops of oil in each of these holes. Cover the lid and cook for 2 min. Turn the side and roast other side. Serve the crispy thalipith with pickle.

Raw papaya Shami kabab

We love all types of kababs. Either it's Veg or Non-veg. Whenever we plan a menu for party, we make sure to serve tempting and innovative starters. Shami Kebabs are very popular as a starter or a snack. It is moreover a Non-veg starter. This time I prepared it with Raw papaya. It has a good story behind it. One day I bought stiff papaya from Market to make Jujups. But when I cut that, it was very raw. So I was confused….. What should I do with this….grate it & make paratha or make muthiyas  like lauki. But suddenly idea of kabab came to my mind and I prepared it.

Ingredients

Grated raw papaya - 1 cup

Chana Dal - 1 cup

Gram Flour (Besan) - 2 teaspoon

Red dry chilli - 2-3

Garlic cloves - 7-8

Ginger - 1 inch
Green chilli - 1-2
Chopped fresh coriander - 1/4 cup
Chopped fresh mint leaves - 8-10 leaves
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Black Cardamom - 1
Green Cardamom - 2-3
Cloves - 2-3
Cinnamon - 1
Black pepper - 6-7
Oil - 4 tablespoon
Slat to taste



Procedure

Boil chana dal, papaya, red chilli, green chilli, garlic, ginger, black & green cardamom, cloves, cinnamon, pepper together until chana dal becomes soft. Drain the water. Grind it without adding extra water. Make a paste. Now add besan, cumin, coriander and turmeric powder, salt and chopped fresh coriander and mint. If you find it very sticky, you can add little more besan to it. Make oval shape kabab of this mixture. Heat oil in frying pan and shallow fry it till it turns to brown colour. Serve with any deep.




This goes to Dil se's sunday-snacks-healthy-snacks event.