Fried Litti Recipe With Video/ Easy Fried Litti Recipe

Hello Everyone!

Hope you all are doing great ! Well, today I am going to share a world famous dish from Bihar. Yes, it is none other than litti recipe. Sattu or roasted black gram is the main ingredient which is used in making filling in wheat dough.  Readymade sattu is available at many places but somehow in any case if you don’t get it  or If you don’t know how to make sattu at home then you can see the video relating to it. The link is also given at the end of this video. Today I am going to share fried litti recipe which is very much easy to make at home. It is  tasty, yummy, easy to make and generally liked by everyone.  Traditionally litti is prepared by roasting it in the clay stove. It takes very much time to make and it is not easy to make with that style. But you can easily make litti by this style. If you are not willing to deep fry it then make litti by this method and bake it in a oven. Litti is generally served with chokha but you can serve this litti with any sauce or chutney which is easily available at your home. So just chill and enjoy the taste of world famous bihari cuisinešŸ˜€ !

You can see this recipe on my YouTube channel- cradle of joy. Here is the link-

INGREDIENTS– (For 30 pieces)

* Sattu/ Roasted black gram- 300 gm

*Wheat Flour- 1 kg

* Kalonji/Kala jeera- 2 tsp

* Carom/Ajwain- 2 tsp

* Mustard oil- 2 tsp

* Red chilli powder/Green chilli- as per taste

* Salt- as per taste

* Oil- For frying

  METHOD

* Take a large bowl with  sattu. Mix kalonji, Ajwain, salt & Mustard oil. Mix it well and add water and make filling which should not be too dry or too wet.

* Take wheat flour in a big bowl . Add 2-3 tsp oil and salt. Mix well and knead the dough with water. It should not be too soft or too hard.

* Take a large kadahi or patila with water and put it on medium flamed burner till it boil.

* Make small balls from the wheat dough and spread it by making shape of katoris so that you can add filling. Add filling and close it well. Keep aside. Make all litti like this.

* When water start boiling then put all litti in it. Don’t cover it, let it boil for 7-8 minutes on medium flame. 

* After 8 minutes, turn off the flame and keep all litti outside from water. Let it cool down or just dry it from a kitchen towel. 

* Take a kadahi, put oil for frying. When it becomes hot then put  litti one by one. You can fry 6-7 litti at a time. If you don’t want to deep fry it then bake it in the oven . When it becomes brown then take it out in a serving plate and serve with chutney, sauce or chokha as per your wish.

Your easy to make litti is ready to serve

Tamarind Chatni Recipe With Video/Imli ki Khatti Meethi Chatni

Hello Everyone! 

Hope you are doing great ! Chatni & Pickles are always a best supplement of food. They make our simple & ordinary food tasty. I really love different kinds of chatni šŸ˜Šand Imli chatni is one of them. This chatni goes very well with samosas, pakodas, kachori, chaat & dahi bada . You can even serve it along with dinner or lunch and can give a new taste. It is very much easy to make this chatni at home . You can keep thiscahtni for a longer time as for 6 months. For this you have to keep it in a glass container and store it in refrigerator. Today I am going to share a very easy & simple way to make this chatni. Hope you all will like & enjoy!

You can see this recipe on my YouTube channel – cradle of joy. If you like it please hit the like & subscribe button. Here is the link-

Ingredients –

* Tamarind/imly- 150 gm

* Sugar- 300 gm

* Jaggery/ gur- 200 gm

* KashmirI lal mirch- 1 tsp

* Black salt- 1 tsp

* Garam masala-3/4 th tsp

* Ginger juice/ dry ginger powder- 1 tsp

* Dates/khajoor- 10-12

* Raisins/Kishmish- 15-20

Method –

* Soak Tamarind or imly 2 hours before in normal water or if you forget then Soak it in warm water for 15-20 minutes. After that madhu it well and strain it in another bowl. 

* Take a kadahi or a pan add this Tamarind water with 1 cup of normal water on a medium flamed burner. Mix sugar, Jaggery, salt, lal mirch, ginger juice or dry ginger powder, dates and raisins. Keep stirring. 

* Let it boil till it thickens and reach the 1 thread consistency. Add garam Masala and switch off the flame. 

Your tasty imly chatni is ready to serve.

Moong Daal Kachori Recipe With Video/Khasta Karari Moong Dal KachoriĀ 

Hello Everyone!

Hope you all are enjoying! I always like different types of Kachori but Moong dal Kachori is my favoritešŸ˜€ as you can preserve  its taste and crispiness for a longer time . I prepare it quite often  when there is a festive occasion or if I have to serve it to my guests. The best part to store these kachoris to store in a big aluminium foil and keep it in deep freezer. Whenever needed keep outside before 2 hours and then heat it up in the microwave. It will give you the same fresh taste. 

You can see this recipe on my YouTube channel- cradle of joy. Here is the link-

INGREDIENTS-

* Moong daal- 1 cup

* Refined flour- 4 cup

* Ghee- 4 tsp

* Gramflour/besan- 4 tbs

* Salt- as per taste

* Asafoetida- a pinch of

* Fennel seeds/Saunf- 1 tbs

* Coriander seeds(crushed)- 1 tbs

* Cumin- 1 tsp

* Green chilli- 1

* Red chilli Powder- 1 tsp

* Dry mango powder/amchoor- 1 tsp

* Oil- for frying

METHOD-

* Soaked Moong daal for 2 hours. After 2 hours strain the water and make a paste. It should not be smooth paste. Let it crushed by grinding in a grinder 2-3 times.

* Take a big bowl with refine flour. Add ghee and 1 tbs salt. Mix it and knead a soft dough with adding water. Cover it & keep aside.

* Take a nonstick frying pan. Add 1 tbs oil. After heating it, add Hing, chilli, cumin, crushed coriander, fennel seeds. Let it cook for a while. Mix coriander powder, chilli powder and besan/gramflour. Let it roast well for 4-5 minutes. 

* Add the mixture of daal,salt and cook it well. Then after cooking mix dry mango powder. Let it cool for a while.

* Take a small part of Maida/refined flour dough. Smooth it and roll it by a rolling pin. Fill the little part of filling and then again roll it softly by a rolling pin or by pressing your hand.

* Take a kadahi with oil. Let it hot on a low flame. Flame should be low while making these kachoris otherwise you could not find crispiness.

* Fry all kachoris till it becomes dark brown.

Great your tasty crispy, flaky , yummy kachoris are ready to serve.

Crispy Aloo Pakora On Tawa/ Potato Fritters Recipe With Video

Hello Everyone !

Hope you all are doing great ! Pakoras or Fritters is always favourite to all but sometimes we avoid it as these are deep fried. As deep fried foods is not healthy so this time I am going to share a recipe of aloo pakora or potato fritters which is not deep fried and you can make it very easily on tawa. 

You can see this recipe on my YouTube channel. Here is the link-

INGREDIENTS

* Boiled Potatoes- 2

* Gram flour/ Besan- 1 cup

* Suji/Semolina- 2 tsp

* Salt- as per taste

* Red chilli Powder- 1 tsp

* Carom Seeds/Ajwain- 1 tsp

* Coriander leaves- 1/4 th cup

* Baking Soda- 1/4 tsp

* Green chilli- 1

* Oil- For frying

METHOD-


* Cut the green chilli & coriander leaves after washing them well. Cut potato into round shape,keep aside.

* Put gram flour in a big bowl and mix semolina/suji, salt, red chilli,green chilli, carom/ajwain, baking soda and coriander leaves.

* Make a thick paste with water.

* Now take a nonstick tawa on a medium flamed burner, sprinkle a little bit if oil.

* When oil becomes hot, then dip the potato pieces in the thick paste of besan and put it on tawa.

* Let it cook from the one side then flip it on the other one. When fully cooked then it will be ready to serve.

Serve these non-oily potato fritters or aloo Pakora to your loved onesšŸ˜Š

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Aloo Lachha Recipe With Video/Aloo Lachha Namkeen/Potato Namkeen

Hello Everyone !

Hope you all are doing great. Aloo or potato is everyone’s favorite. I think aloo is liked by both kids as well as elders. If we talk about namkeen made by aloo then automatically water comes in our mouth!šŸ˜€ Isn’t it?? Aloo/potato is a very much adjustable vegetable which can be easily added to make any dish tasty. Aloo/potato can also be eaten on fast. So it is a very versatile vegetable which can be used in many dishes.

Today I am going to share a recipe of Aloo Lachha or Falahari aloo lachha . You can take this one on fast and also on normal days.

Here is also a full video of making aloo lachha recipe step by step. Please see it and if you like it then press the thumbs up button and share it. If you want to get the notification for my all new videos then subscribe to my channel-Ā cradle of joy.

INGREDIENTS –

* Aloo/Potato- 7-8 medium sized

*Oil- For frying

*Peanut- 1/2 cup

* Salt- as per taste

* Black pepper- 1 tbs

METHOD-Ā 

* First take water in a big bowl and grate potatoes in this bowl so that potato will not become dark and the starch of potatoes will be washed out.

* Wash again grated potatoes thoroughly and dry it on a kitchen towel very well.

* Heat oil in a kadahi and fry it on a medium flame. When become brown take it out.

* Fry all grated potatoes in the same manner and also fry peanuts in the same oil.

* Take a big mixing bowl and mix both fried grated potatoes and peanuts. Mix salt and pepper.

Tasty,delicious & Yummy Potato Lachha is ready to serve.

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