Pua - Holi Mandatory Delicacy

This wonderful recipe is from sister-in-law

Pua

Ingredients:

1 Cup sooji

2 Cup Maida

1 Cup Sugar

1 Cup Milk

Kishmish

Saunf

Elaichi Powder

Banana - 2

Process

Soak 1 cup sooji in 1 cup water for about an hour

Add Maida, Sugar and Mashed Banana to this and mix well

Slowly add 1 cup luke warm milk constantly stirring sucha that lumps are not formed.

If required, use a mixer to make a smooth batter

Let this rest for 2-3 hours atleast. The more the better.

Add ghee for frying in a kadhai and heat it on low flame

Add kishmish, Elaichi Powder and check batter consistency. If required, add 3-4 tbsp of milk for perfect runny consistency.

Cook on low flame only.

Sehjan Aaloo Sabji

 Sehjan Aaloo ki Sabji 

Ingredients:

For Masala: 

Yellow sarso powder - 2 tbsp 

Dhaniya powder- 1 tbsp 

Sabut Jeera Powder - 1 tbsp 

Sabut Kali Mirch - 8 

2 Green Chillies 

7-8 Garlic Cloves 

Haldi - 1 tbsp 

Sehjan - 250 gm 

Other Ingredients:

Potatoes - 2 Mashed boiled potatoes 

4 Potatoes cut into big pieces 

Onion

Procedure:

Mix all ingredients of Masala in Mixer and add some water to make a fine paste 

Add 3 tbsp oil in a Kadhai and Add Sabut sarso 1 TSP and then add sehjan sand cook on medium flame till light golden 

Then add cut potatoes and onion to this and cook again for 3-4 minutes. 

Then remove all these ingredients and add 1 Tbsp oil in kadhai, 1 TSP Yello sarso and add masala paste. Cook the masala on low medium flame till it releases oil. 

Now add vegetables and cook on medium flame in the masala. 

Then after 3-4 minutes add water for gravy, add mashed potatoes and let all ingredients cook on medium flame for 10 mins.

Add salt

Add cornflour, if required to make gravy thick.

The Famous Delicacy from Bihar - Litti Chokha

 Litti Chokha:

Ingredients for Litti:

Atta - 2 cups 

Ghee - 4 tbsp 

Sattu - 8 tbsp 

Garlic - 10 cloves finely chopped 

Green chillies - 3 finely chopped 

Ajjwain - 1/2 TSP 

Mangrail - 1/2 TSP 

Salt to taste 

Achar masala - 1 tbsp 

Sarso oil - 2 tbsp 

Water to adjust consistency 

Ingredients for Chokha:

Potatoes - 4 Medium sized - Boiled and mashed

Onion - 1 small finely chopped 

Garlic - 2 cloves - Finely chopped 

Green Chillies - 2 finely chopped  

Tomato - 1 boiled and mashed

Corriander Leaves - For Garnishing 

Procedure:

Add ghee to atta and knead dough slightly hard.

For Stuffing - Add all ingredients to Sattu and mash well with washed hands.

Make small ball shaped littis by stuffing sattu and ensure to adjust size according to the size of holes made in Appe Pan.

Pre-Heat Appe Pan for 2 mins and then add Littis and cook on medium heat with lid covered for 10-15 mins by turning on all sides.

Aam ka Achaar

 Ingredients:

1. Kachha Aam - Cut into pieces

2. Whole Coriander - 100 gm

3. Black Mustard (

Rai/Sarson - Small) - 100 gm

4. Jeera - 50 gm

5. Mota Saunf - 50 gm

6. Methi Dana - 25 gm

7. Ajjwain - 25 gm

8. Kalaunji- 25 gm

9. Red Chilli Powder - 100 gm

10. Haldi - 100 gm

11. Everest Hing - 2 tbsp

12. Mustard Oil - 2 ltr

13. Salt

Recipe:

Wash Mango

Soak in Haldi water overnight  and sun dry for 3-4 hours till complete moisture is dried

Toss all dry ingredients separately in a pan for 2 mins each.

Grind all dry ingredients and mix in a large vessel

Add Haldi, hing, chilli, salt and 1 ltr Mustard Oil and mix well.

Add Mango pieces and mix well

Store in a large Glass Jar

Keep in sun for 3-4 hours for 7-10 days or leave aside for a month if sun rays are not directly available.

Butter Mushroom In Onion Base

 

Butter Mushroom in Onion Base:

Ingredients:

1. 250 gm Mushroom - 1 Big size Mushroom diced in 3 pieces.

2. Onoin - 3 small (1 Diced in cubes and 2 chopped)

3. Garlic - Finely chopped 10 cloves

4. Green Chilli - 2

5. Butter - 2 tbsp

6. Oil - 1 tbsp

7. coriander for Garnishing

8. Turmeric and Red Chilli Powder - 1 tsp each and Salt to taste

Recipe:

Stir fry Mushrooms  in Butter

Stir fry cubes of Onion in butter

Take oil in a pan and add green chillies, Garlic and Onion and fry well till golden brown

Add salt turmeric and red chilli powder 

Add mushrooms and cook on medium flame for 10-15 mins

Garnish with finely chopped coriander and your Mushrooms are ready to serve.

Creamy Mushroom & Paneer Curry

 

Crispy Chilli Baby Corn

 Crispy Chilli Baby Corn

Ingredients: 

Maida - 4 tbsp

Cornflour - 2 tbsp

Garlic paste - 1 tsp

Salt - 1/2 tsp

Baby Corn - 200 gms

Red Chilli Powder - 1/2 tsp

Capsicum - 2 Cut in square pieces

Onion - 2 cut on square pieces

Green Chillies - 3 finely chopped

Garlic - 8-10 cloves finely chopped

Ching’s Manchurian Masala

Recipe - Make a fine paste of cornflour, Maida, garlic paste, salt and Red Chilli powder with water with thick consistency

Boil Baby corn for 5 mins

Dip Baby corn in the paste and deep fry till golden brown

In a kadhai add 2 tbsp oil. Add onion, capsicum, green chillies and garlic and stir fry these veggies.

Mix Half packet of Ching’s Manchurian masala in 1 cup of water 

Now add this mixture to Kadhai and bring it to boil and cook for a minute on medium flame. Now add fried baby corn to this. Add salt to taste and crispy chilli Baby Corn is ready to serve.

Tip: After frying Baby corn, do not keep them covered as they will retain moisture and become soggy

Also garnish with spring onion, if available.