LITTI

 

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 4

 INGREDIENTS

Wheat flour - 1 cup
Carom seeds - a pinch
Onion seeds - a pinch
Baking powder - 1/4 tsp
Salt - to taste
Clarified butter - 1 cup
For stuffing
Roasted gram flour/sattu - 100 gms
Finely chopped onion - 2 tbsp
Finely chopped green chilly - 1/4 tsp
Finely chopped garlic cloves - 1/2 tsp
Mustard oil - 1 tbsp
Salt - to taste
Lemon juice - 1 tsp
Chopped coriander leaves - 1 tbsp
Water - 4 tbsp
For chokha

METHOD
Take a large bowl add wheat flour,baking powder,carom seeds,onion seeds,salt and 2 tbsp clarified butter and mix well.
Make a stiff dough with the help of water.
The texture should be crumbly keep aside for 30 mins.
Take a large bowl add above listed stuffing ingredients and mix well.
Now stuffing is ready.
Divide the dough into equal size balls.
Stuff the filling in the dough.
Wrap up the dough pieces and close from all sides.
Grease appa pan with oil.
Place the litti in appa pan.
Flip it over every two to three minutes till brown.
Deep in the clarified butter and serve hot.

PUNJABI PAKODA KADHI

 

Prep Time  : 15 mins

Cooking Time  : 15mins
Serve - 4 

INGREDIENTS
For pakora
Gram flour /besan   -   1 cup
Onion diced      -  2 tbsp
Potato  - 2 tbsp

Cauliflower grated     -   2 tbsp
Ajwain/carom seeds   -  a pinch
Red chilli powder   -  1/4 tsp
Baking powder  -  a pinch
Salt   -  to taste
Chopped coriander leaves  - 1 tbsp
Oil      -  1/2 cup
Chopped green chillies  -   2

For kadhi
Curd    - 1 cup
Gram flour   - 2 tbsp
Turmeric powder   -  1 tsp
Red chilli powder   - 1 tsp
Dried red chilli   -  2
Cumin seeds  -   a pinch
Fenugreek /methi seeds   -  a pinch
Mustard seeds  -  a pinch
Asafetida/hing    -  a pinch
Ginger ,garlic paste   - 1 tsp
Coriander powder -  1 tsp
Salt     - to taste
Oil   - 2 tbsp

METHOD
Take a bowl mix all the pakora ingredients except oil
.To make a smooth paste with help of half cup of water.

Heat enough oil in a kadai and pour one tbsp besan batter in the hot oil.
Deep fry all the pakora in hot oil until golden in color.
Simmer after we dropped all the pakora and cook in medium flame until done..
Now pakora is ready.

For kadhi we add gram flour ,buttermilk,turmeric powder,red chilli powder,coriander powder and 5 cup of water and mix well.
Heat oil in a kadai.Add dried red chilli,asafoetida ,cumin seeds,mustard seeds and fenugreek/methi seeds to crackle.
Add ginger,garlic paste and stir fry for few seconds.

Add kadhi cook on medium flame till the gravy become thick.
Cook for 7 - 8 mins.Kadhi is now ready add garam masala powder ,salt and fried pakora to this kadhi.
Heat oil in a pan tempered with whole  red chilly,cumin seeds and,fenugreek seeds
Serve with steamed rice.

BEETROOT AND BANANA RAITA

 

Prep Time : 10 mins
Total time : 10 mins
Serve  : 4

INGREDIENTS
Beetroot cube   -   1 cup

Chopped banana - 1 cup
Hang curd    - 1 cup
Mayonnaise    - 2 tbsp
Fresh cream    - 1 tbsp
Sugar   - 1 tbsp
Olive oil   -  1 tbsp
 White pepper  -  1/2 tsp
Salt   -  to taste

METHOD
Hang the curd in a muslin cloth for 2 - 3 hours and then prepare raita
Boil the cubed beetroot in a pan and add 1 tsp sugar to remove its bitterness and blend in the blender to make a paste
After 5 mins switch off the gas and strain it.
Beat the hung curd.
Add mayonnaise and fresh cream and mix well.
Add olive oil,salt white pepper and and mix well.
Add beetroot paste and mix it well

Now add chopped  banana and mix it well.
Serve with biryani.

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