Wednesday 14 September 2016

Litti Choka

Traditional dish from the state of Bihar and Jharkhand, Litti chokha needs no introduction.
Litti is quite similar to Rajasthani Baati in appearance, but it has a stuffing made up sattu mixed with spices and condiments. Litti is usually served with aloo ka chokha or with the mix of aloo baingan ka chokha. Some people also like to have litti with mutton curry. 

For more traditional recipes from different Indian states click on the links given below

For Litti
  • 2 cups Wheat Flour
  • 1/2 tsp Carom Seeds
  • 1/4 cup clarified butter/ghee
  • 1/4 tsp. Baking Soda
  • Salt
  • Water as required to knead the dough
  • 1 cup sattu/ roasted channa powder
  • 1 medium sized onion finely chopped
  • 1/2 tsp ground black pepper
  • 2 green chilies finely chopped
  • 1/4 cup finely chopped coriander leaves
  • 1/2 inch long chopped ginger
  • 4-5 minced garlic
  • 1/2 tsp Carom Seeds
  • 1/2 tbsp red chilli pickle
  • Salt to taste
  • 1 tbsp lemon juice
  • 1 tbsp mustard oil
For the outer covering:
  • Knead stiff dough using all this ingredients and let it rest for 15 mins
  • Take lemon size portion and make 8-10 balls of equal size

For the Filling:
  • In a bowl mix all the ingredients listed under stuffing, if the mixture seems dry, add little water. The texture should be crumbly.
  • Take the dough ball in your palms and make a small poori or chapati.
  • Add 2 tsp. of filling in middle of each poori, cover the filling by wrapping the dough around the filling on all sides, make sure the filling is not coming out.
  • Shape it round like a ball.
  • Preheat tandoor for 5 -10 mins and keep litti in tandoor and cook till done
  • Alternatively preheat oven at 180 degree Celsius and cook baatis for 15-20 mins or till done.
For Chokha

  • 2 medium-sized boiled potatoes
  • 2 medium sized brinjals 
  • 3 medium-sized tomatoes
  • 4-5 garlic cloves minced
  • 2-3 finely chopped green chillies
  • 1/2 inch piece of ginger grated
  • 2 medium sized onions finely chopped
  • 1 tbsp finely chopped coriander leaves
  • 2 tsp mustard oil
  • Salt to taste

Roast brinjal and tomatoes on the gas stove on medium flame from both the sides until it becomes soft.Peel of the burnt skin of the brinjal and tomatoes.Boil potatoes remove the skin In a bowl, add boiled potatoes, brinjal along with garlic and tomatoes and mash everything together using your hands or potato masher. Now add chopped onion, coriander leaves, ginger, salt, green chillies and mustard oil. Mix everything well. Garnish it with some fresh coriander leaves .Chokha is ready
For Serving:
Dip hot litti in clarified butter/ghee, serve with Chokha and green chutney.

Friday 9 September 2016

Paneer Jalfrezi

Paneer Jalfrezi is a quick stir fry cottage cheese preparation tossed along with carrots, bell peppers, onions and tomatoes.
Make this restaurant style Paneer Jalfrezi when you have sudden guests at home.
Ready in a jiffy, it tastes absolutely delicious with naan, paratha or just steamed rice.

For more paneer/cottage cheese recipes click on the links below
Sesame paneer
Dum Paneer Kali Mirch
Sunhera Paneer
Kadhai Paneer
Paneer peda
  • 200 gms cottage cheese (cubed or fingers)
  • 2 medium sized onions sliced
  • 3 tomatoes pureed
  • 1/2 tbsp ginger garlic paste
  • 1/2 cup carrot cut into long strips
  • 1/2 cup capsicum cut into long strips
  • 3-4 baby corns sliced (optional)
  • 2 tomatoes cubed
  • 1 tsp cumin seeds
  • 1/2 tsp nigella seeds
  • 2  dried whole red chillies
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 1 tsp garam masala powder
  • 1 tsp kasuri methi 
  • 2-3  tbsp oil
  • Few twigs of coriander leaves to garnish

Prep time: 15 minutes
Cook time: 20 minutes
Yields: 4 servings

  • Heat oil in pan, shallow fry the cottage cheese fingers until golden brown.
  • Drain cottage cheese on an absorbent paper and keep aside.
  • In the same pan add cumin seeds, nigella seeds and whole red chillies.
  • When the seeds splutter add the sliced onions and cook till they turn translucent.
  • Next, add ginger garlic paste and saute till fragrant.
  • Now add the sliced vegetables, salt and half a cup of water and cook for 4-5 minutes.
  • Add tomato puree and cook till the rawness of the tomatoes is gone.
  • Now add the dry spice powders and cook for 2 minutes.
  • Next add cubed tomatoes and cottage cheese and cook for a minute on low flame.
  • Top it with crushed kasuri methi and garam masala powder.
  • Garnish with fresh coriander leaves, serve hot.
  • I paired it with fresh steamed rice and minty lacha paratha and it was absolutely delicious.

Wednesday 7 September 2016

Peanut butter banana chocochip muffins

Got over ripe bananas in your kitchen, don't see them as waste next time. Use them to make these super healthy, moist, whole wheat flour muffins with the added goodness of peanut butter and flax seeds are perfect start for a healthy day.

For more healthy recipes click on the links given below:
Baked urad dal kachori
Wheat flour soup
Oats rosemary crackers
Fig and flaxseed crackers
Oatmeal and apple muffins

  • 2 ripe bananas
  • 1/3 cup peanut butter
  • 1/3 cup honey
  • 2/3 cup yogurt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon powder
  • 1 tbsp flax seed powder
  • 1/4 cup powdered sugar
  • 1 cup all purpose flour/maida
  • 3/4 cup whole wheat flour
  • 1/4 cup chocolate chips
  • 1/4 cup  chopped roasted peanuts
  • few drops of vanilla extract


  • Preheat oven for 10 mins at 180 degree C
  • In a big mixing bowl mash bananas with the help of a spoon,
  • Add peanut butter, honey and yogurt to the mashed bananas and mix well till everything is incorporated.
  • Sift the dry ingredients; all purpose flour, wheat flour, flax seed powder, baking powder, baking soda and all into an another mixing bowl.
  • Next add the wet ingredients into the sifted flour.
  • Add chocolate chips, roasted peanuts and vanilla extract, fold the mixture gently.
  • Grease the muffin tray or line it with cupcake liners.
  • Pour the batter into these liers.
  • Bake for 15-17 minutes at 180 degree c
  • Let them cool for 10-15 minutes and invert them onto a wired rack.

Punjabi Chole

Happiness lies in cooking your family's favourite food, chole was one of the first successful recipe I ever cooked. I remember my brother asking to save some for his next day's office dabba <3 and mom dad enjoying the food with sweet smiles on their face. Being a Punjabi kitchen Chole bhature, chawal, naan, paratha, is a frequent affair at my house just like any other punjabi household. A Punjabi kitchen can never be complete without this spicy, tangy and aromatic chickpea preparation.


  • 1/2 kg kabuli channa soaked overnight
  • 1 tea bag
  • 2 med onions ( puréed)
  • 5-6 cloves garlic
  • 1 inch piece garlic
  • 2 green chillies
  • 4 tomatoes puréed
  • 1/2 tsp cumin seeds
  • 2 cloves
  • 1 mace
  • 1/2 inch piece cinnamon
  • 1 big cardamom
  • 2 green cardamom
  • 1 bay leaf
  • 1 tsp Degi mirch
  • 1 tsp coriander powder
  • 1 tbsp dry mango powder
  • 1 tsp channa masala
  • 1 tsp garam masala
  • Salt as per taste


  • Boil kabuli channa in pressure cooker till 4-5 whistles or done with a tea bag,discard tea bag after opening pressure cooker.
  • In a wok heat 2-3 tbsp oil,add cumin seeds, when the seeds start to splutter add bay leaf, cloves, cardamom,cinnamon, mace and sauté for a minute. 
  • Add onion paste, ginger garlic paste, cook till it leaves the raw aroma and changes colour to golden brown. 
  • Add tomato puree, cook till oil leaves sides. 
  • Add degi mirch, coriander powder, salt, dry mango powder, salt and cook for few mins. 
  • Add boiled channa along with 1 cup of water, let it cook on medium flame for 10-15 minutes. Switch off flame. 
  • Sprinkle garam masala and garnish with fresh coriander leaves.
  • Serve hot with rice, naan or paratha.