Litti Chokha (Bihari Style)

If there is anything that unites a Bihari outside Bihar, then it probably has to be two things. The "language" and "Litti chokha". Litti chokha has given Biharis their special identity. To all those who are still wondering as to what this dish is all about, just read on :

Ingredients

Dough

Wheat flour - 400 grams (2 cups)
Ghee - 2 tbsp
Ajwain(carom seeds) - 1/2 tsp
Baking soda - 1/2 tsp
Curd - 3/4 cup
Salt - 3/4 tsp

Stuffings

Sattu ( toasted gram flour)- 200 grams (1 cup)
Green chilly - 2 to 4
Green coriander (dhaniya) - 1/2 cup(finely chopped)
Mustard oil - 1tsp
Ginger - 1-inch long piece
Jeera(cumin seeds) - 1 tsp
Ajwain(carom seeds) - 1 tsp
Lemon - juice of 1 lemon (if you prefer)
Pickle spices - 1 tbsp
Salt - add to taste ( 1/2 tsp)

Chokha

Potatoes -  (4 or 5)
Green chilies - 2 to 4 (finely chopped)
onions (2)
Green coriander - 2 tbsp ( finely chopped)
Salt - add to taste (1 tsp)
Mustard oil - 1 to 2 tsp

Preparation

Dough

Take two cups of wheat flour in a utensil, add baking soda, ajwain, ghee and salt and mix it well.
Whisk the Curd and add it to the mixture.Now knew the dough with water slowly till soft.
Keep it aside.






Stuffings

Take the Sattu (toasted gram flour), add  finely grated ginger, chopped green chilies, finely chopped coriander leaves, lemon juice, carom seeds, cumin seeds, mustard oil and pickle spices. Mix it well with slight water into a soft powdered form.







Making Litti

1. Break medium sized balls from the dough

2. Spread the dough with your hand 2-3 inches in diameter

3. Place 1- 1.5 tsp powdered stuffing on it, wrap up the dough piece and close from all sides. Press this stuffed pieces to flatten it a bit.

4. Heat a tandoor furnace and on a grill place those stuffed doughs and let it cook till it turns brown
now reverse the side and cook.

Chokha

Smash the potatoes, add mustard oil, green chilly, coriander leaves, onions and salt. Mix it properly

Serving Instructions:  Dip the Litti in a melted Ghee , take chokha in a bowl and eat.

Masala Omlette

India is famous for its spices, and Indians are famous for putting spices in everything they eat. Even a simple dish like omlette can be spiced up a little. This Masala Omlette Recipe is a must thing to try for omlette lovers.

Though it may be the next easy thing to make after Maggi noodles, let’s take a look at the recipe. This menu also comes handy as a quick breakfast recipe.

Ingredients

2 Eggs ( 1 person ) 

1 Onion minced 

1 Green chilli chopped

¼ tsp black pepper powder

½ tsp coriander powder

½ tsp cumin powder

Salt to taste.

Preparation

1. Heat oil in a pan and add minced onion and green chillies. 

 Fry it till it is slightly golden brown

2. Add the black pepper powder, coriander powder, and cumin powder to it, pour two teaspoons of water and fry it in a low flame till it turns slight brownish.

3. once the masala is ready take it out in a bowl. 

4. Break two eggs in the same bowl, add a bit of salt to taste and whisk it

5. Add a little oil to the pan, and once heated pour the whisked egg with the masala into it, spread across and cook for 50 seconds in a medium flame. toss it and repeat it to cook the other side.

6. Roll it in two folds and serve it in a plate. 

7. sprinkle a bit of black pepper and serve hot with bread.

Spicy Chicken 65

Chicken 65 is a spicy fried dish that seems to have originated in Chennai in India.
Why the number 65, this dish used to be listed in the number 65 of a restaurant named Buhari that used to serve this fried chicken and it became so famous that people ordered this dish using the number 65.

So if you are wondering what was so special about this dish that made its mark not only in Chennai but also across India, you yourself have to taste this dish to find out more. It is not that tough seems like cooking normal chicken fry but the taste is entirely different when served with curry leaves that leaves behind its flavour.

So here we go:

Ingredients: 

• 300 gm chicken breast, cleaned and cut into small cubes (boneless)
• ½ tsp Kashmiri chilli powder (adjust to taste)
• ¼ cup thick plain yogurt (or ½ cup buttermilk)
• ¼ tsp black pepper powder
• ½ tsp coriander powder
• ½ tsp cumin powder
• 3 tsp ginger garlic paste
• ½ tsp turmeric powder
• 3 tsp rice flour or corn flour (corn starch)
• few of curry leaves
• 2-3 cups of oil, for frying
• 1 tsp vinegar (optional)

Preparation:

1. Whisk the yogurt with all the spices, corn flour, ginger-garlic paste, and some salt. Add the vinegar only if your yogurt is not sour.

2. Now add the chicken pieces to it and marinade it well.

3. Now keep this mixture under refrigeration for minimum of 6 hours or overnight would be perfect

4. When you want to prepare this dish, heat oil in a pan which should be enough for the chicken to be deep fried.

5. Once the oil gets heated up fully, put the marinaded pieces one by one overlapping each one and fry it till the crust turns fully red in a medium flame , once it is cooked and the crust turns deep brown or red. Take it out from the pan and keep it on a tissue paper to soak the rest of the oil.

6. Drain and add curry leaves to the fried pieces of chicken. Serve it with Lemon and onion rings.