Sattu ki Kachori

Humble Sattu is a famous traditional and comfort food of Bihar, Made with roasted Bengal gram, it is an excellent source of Protein(Also known as Poor Man's Protein) and energy with instant cooling properties. It is widely used in many forms like making Sherbet in Summers, Liiti Chokha, Parathas or Kachori in winters. Here I am sharing the Crispy kachori recipe made with whole wheat flour and filled with sattu mixed with spices and mustard oil. The kachoris can be stored for 3-4 days hence it's my favorite recipe when I am traveling.

Ingredients :

For Dough
1 Cup Whole wheat flour
2 Tablespoon Ghee
1/4 Tablespoon Ajwain
1/4 Tablespoon Turmeric Powder
Salt to taste
Water as needed

For Filling
1 Cup Sattu Atta
1 Tablespoon Crushed Garlic
1/4 Tablespoon Coriander Powder
1/4 Tablespoon Cumin Powder
1/4 Tablespoon Red Chili Powder
1/4 Tablespoon Garam Masala
1/4 Tablespoon Saunf
1/4 Tablespoon Amchur Powder
2 Tablespoon of Mango Pickle Masala and Oil
3-4 Tablespoon water
Salt to taste

Oil for frying

Recipe :

1. Mix all the ingredients listed under Dough except water in a big bowl and Mix well with hands. Start adding water in parts and knead a tough dough and keep aside for 1/2 hour.

2. Meanwhile, in another bowl, mix all the ingredients well listed under Filling and keep aside.

3. Divide the dough into 3-4 lemon sized balls. Take one ball and start spreading with your hands to make a small disc, fill the disc with 2 tablespoons of filling and carefully roll it into a ball again with the filling inside. With the help of the board and rolling pin make small pooris of the filled dough. Heat the oil in the deep bottom and start frying 2-3 kachoris at a time till you get the golden golden color. Serve hot with Green Chutney.

Hung Curd Veg Sandwich

This is an easy and healthy Sandwich recipe packed with all the goodness of Curd and Veggies. The hung Curd gives the creamy cheesey taste to this sandwich making it a perfect recipe for your Morning breakfast or Evening Snack.

 

Ingredients :

8 Multigrain Bread slices
3/4th CupHung Curd
Shredded Carrot
Shredded Cucumber
1/2 Cup Diced Capsicum

1/2 Tablespoon Black pepper Powder
1/4 Tablespoon Chili flakes
Salt to taste
Butter


Recipe :

1. In  a bowl place Hung curd, Add Shredded Carrot and Cucumber, Diced Capsicum, Black Pepper Powder, Chili Flakes and Salt. Mix it up slightly. Refrigerate for 10-15 min.

2. Mean while grease the butter into bread slices and keep aside. Take out the hung curd mixture and place them between 2 breads. Make a batch of 4 sandwiches.

3. Heat the Pan. Spread butter and place sandwiches and grill it till the surface become golden brown. Serve hot with Chutney or Ketchup.

Andhra Style Spicy Rice Crackers

This is a famous Andhra style crispy snack made with Rice flour and  blend perfectly with all the spices. This gluten free rice crackers are the perfect companion to your evening Tea, especially in the rainy season :)

Ingredients :

1 Cup Rice Flour
2 Tablespoon Soaked Chana Dal/ Bengal gram Dal
Handful of Roasted Peanuts
1/2 Tablespoon Jeera/ Cumin seeds
1/2 Tablespoon Hing/ Asafoetida

1/2 Tablespoon Ajwain/ Carom seeds
1 Green Chili
1 Inch Grated Ginger
Handful of Curry leaves
1/2 Tablespoon Red Chili(Optional)
2 Tablespoon Ghee
Salt to taste
Oil for frying
Water as needed


Recipe :

1. Coarsely grind the Peanuts and keep aside.

2. In a mortar pastel crush  Green chili and Ginger. Keep aside.

3. In a large bowl mix all the ingredients except oil and knead a firm dough with the help of water. Keep aside for 20 min.

4. Heat the oil in a Pan, rub few drops of ghee in your palm and start making small balls from dough and press it gently in between your palm. Press it with fork in the center and deep fry them in the medium heat till you get crisp Golden brown discs.

5. Let it cool and drain the extra oil on paper towel. Once cooled store in airtight container.

Tomato Corainder Chutney

 This is a no cook instant and delicious chutney from Chattisgarh made with Tomatoes, Coriander, Mint leaves, Garlic Pods and green chilies.It goes well with breakfast dishes and can also be enjoyed as a side dish with your Lunch/Dinner.



 

Ingredients :

2 chopped Tomatoes
4-5 Garlic Pods
1 Green Chili
Handful of Coriander leaves
Handful of Mint leaves
Salt to taste

Recipe :

1. Take all the ingredients in stone Mortar and Pestle and grind it till everything is crushed.


Note :

1. In case you dont have Mortar and Pestle , grind the Chutney in a Mixer.

2. Adjust the amount of ingredients according to your taste.

Baingan Bhaja / Crispy Fried Eggplant

One of the simple yet delicious recipe from Bengali cuisine, Baingan bhaja is round Eggplant slices marinated with spices, Coated with rice flour and shallow pan fried with Mustard oil to give the pungent hit of aroma.

Ingredients :

1 Medium size Eggplant
1/2 Tablespoon Turmeric Powder
1/2 Tablespoon Garam Masala
1/2 Tablespoon Coriander Powder
1/2 Tablespoon Cumin Powder
1/2 Tablespoon Amchur Powder
1/4 Tablespoon Chili Powder
3-4 Tablespoon Mustard Oil
Rice flour for dusting
Salt to taste

Recipe :

1. Cut 1 cm round discs of Eggplant and soak into salt water for 15-20 min. This is to remove any bitterness from Eggplant.

2. Dry pat Eggplant discs and keep aside. In a big bowl add all the masalas and 2 Tablespoon of mustard oil to make a paste. If needed add some water. Add the Eggplant discs into the paste and mix well till each disc is coated with spices. Marinate this for 30 min approx.

3. Heat the tawa, take marinated eggplant disc and gently dust with rice flour and shallow fry with mustard oil till you get crisp edges. Serve hot with Khichdi or Parathas.

Dehrori - Rice and Yogurt fritters in Sugar Syrup

This is one of the exotic lost recipes from Chattisgarh made with lots love and patience. The Rice and Yogurt fritters deep fried in Desi ghee than soaking into saffron and lime flavored syrup, this recipe is sure to win your taste buds.

Ingredients:

2 Cup Rice
3/4th Cup thick Yogurt
1.5 Cup Sugar
1 Cup Water
5-6 Strands of Saffron and Rose Petals
1/2 Tablespoon Lime Juice
1.2 Tablespoon Cardamom Powder
2 Tablespoon Ghee
Ghee for Frying

Recipe :

1. Wash the rice and soak them for 3-4 Hours, Once soaked, drain the extra water and dry the rice completely for 2-3 hours.

2. In a Pan heat sugar and water to make a syrup of 1 thread consistency. Add saffron strands, Lime Juice and cardamom powder, keep aside.

3. In a Mixer take the rice and pulse it to a Coarse powder ( Semolina like texture). Take out the coarse Rice powder in a bowl and add Yogurt,Ghee to make a thick paste. Mix gently.

4. In a Pan heat Ghee, Start adding small fritters made with Yogurt and Rice paste and fry till golden brown. Place the fritters in absorbent paper to soak the extra ghee.

5. Add these fritters into warm Sugar syrup and let it soak for 3-4 hours. Garnish with Rose Petals and Serve the Dehrori.

Fenugreek/Methi Saag with Peanuts

A very simple and famous dish from Maharashtra with a beautiful combination of Methi and Roasted Peanuts. The nutty flavor of Peanuts balances the bitter taste of Methi and gives a delicious taste to this dish.

Ingredients :

1 bunch of clean Methi Leaves
4-5 Garlic Pods
1 Green Chili
1/2 Tablespoon Mustard seeds
1/2 Tablespoon Turmeric Powder
1/4 Tablespoon Hing
1 Tablespoon Ghee
1/2 Cup Roasted Peanuts
Salt as per taste

Recipe :

1. Chop the Methi leaves .Take a Pan, Add chopped Methi leaves, Salt and Turmeric. Cook for 10-15 min till the water dries .

2. Take a Roasted Peanuts in a Mixer and Make a Coarse Powder. Keep aside.

3. In another Pan heat Ghee, Add Mustard seeds, Let it splutter. Add Hing, Green Chili and Garlic pods. Cook for 2-3 min. Add Cooked Methi leaves and Peanut Powder, Mix well. Close the lid and cook for 10 min. Serve Hot with Chapatis or Parathas.