Thursday, 25 September 2014

Crunchy Litti with Spicy Chokha

Ingredients :-
Wheat flour (Atta) - 1 cup
Carom seeds (Ajwain) - 1/2 tsp
Red Chilly powder - 1/2 tsp
Oil - 2 tsp
Salt to taste

For Stuffing :-
Roasted Bengal gram flour (Sattu) - 1/2 cup
Green chilly chopped - 1 tsp
Garlic chopped/paste - 1 tsp
Onion finely chopped  - 1 no. (Optional)
Coriander leaves chopped - 1 tsp
Amchur powder (Dry mango powder) - 1/2 tsp
Lemon juice - 1/2 tsp
Mustard oil - 2 tsp
Salt to taste

Method :-
For Dough :- Mix carom seeds, salt, red chilly  powder, oil with atta and prepare a stiff dough by adding little water. Divide the dough into equal parts. Cover it and keep aside.

For Stuffing :- Take all the above mentioned ingredients in a bowl and mix it well. Make a dry mixture.

Now take one portion of atta and roll it with your palm, press with your fingers and expand it like a katori. Put little stuff in middle and tightly cover from all the sides. Press it as shown in the picture.
Put it on a toaster and roast it till the outer layer turns little golden/brown in colour. Grease little ghee/oil to the litti. When both the sides turns golden brown, remove it from toaster. You can dipped it in more ghee or serve as it is.

Basically litti is cooked in traditionally charcoal fire or chullah. You can also deep fry it in oil/ghee Or grill it in microwave.

Chokha Recipe :-
Roast 1-2 brinjals and tomato on gas chullah, let it cool and clean it. Add chopped onion, green chilly, chopped garlic, mustard oil, coriander leaves and salt to taste. Mix it properly. You can also add roatsed potato and mix. Break the litti and put 1 tsp ghee in middle and serve with chockha or green mint chutney. Enjoy it !!! 

Tuesday, 2 September 2014

Almond Burfi Recipe

Ingredients :-
Almond - 1 cup (Soaked in water for 1 hrs and blanched it about 10 mins.)
Sugar - 1/2 cup (or as your taste)
Ghee - 2 tsp
Raw Mango syrup - 2-3 tsp (I used Guruji green mango syrup)
Cardamom powder - a pinch
Few crushed almonds for garnishing

Method :-
  • Soak the almond and blanched about 10 mins. Peel off the skin of almond and blend to make a smooth paste by using little water.
  • Heat a pan/ kadhai. Make sugar syrup, when sugar start to melt stir it continuously and make a thick syrup. Now add the almond paste and continuously stir it in a low-medium flame avoiding lumps. Add little ghee in a regular interval which prevent to sticking to the bottom of the pan and it gives a glaze look to the burfi. Add the mango syrup to the mixture and mix it well. Cook for more 3-5 minutes.
  • The consistency should be little thick like halwa consistency. So, now switch off the flame. At the mean time grease a plate with butter/ghee. Transfer the mixture into the plate and spread it with a light hand and tap it on the floor. Keep it cool for 10 minutes and cut into your desired shape. You can also keep it in refrigerator and Serve as chilled. Garnish with few crushed almonds. Enjoy your Burfi with your family, friends n relatives in party, fasting...