Friday, April 16, 2010

Sattu ka paratha & Awards

Sattu ka Paratha is a typical Bihari recipe. One of my friend Sonal Dev (her In-laws are from Bihar) told me about this paratha. I found it very interesting and healthy too. Actually some days back she invited us for typical Bihari meal, Litti chokha. That was also awesome. Whenever she send the pictures and recipe I'll definitely share that with U. Sattu is fried gram flour. It is very healthy, cool and gives energy in summer. Sattu paratha is basically a stuffed paratha. Specialty of this is for stuffing, we have to add oil of mango pickle. It gives a nice taste to this paratha. Instead of giving a long description I'll directly tell you the procedure.


For cover

Whole wheat flour - 2 cup
Oil - 2 teaspoons
Salt - 1/4 teaspoon
Water to knead.

For Stuffing

Sattu ka aata (fried gram flour) - 1 cup
Finely chopped onion - 1
Finely chopped garlic - 2-3 cloves
Fresh coriander leaves - 1 tablespoon
Finely chopped green chilli - 1
Oil of Mango pickle - 2 tablespoon
Salt for taste.


Knead a little hard dough for the cover with given ingredients. Mix all ingredients of stuffing in a bowl. Make small balls of the dough. Roll out the dough like a puri. Put some oil to it. Then stuff it with 2 table spoon of stuffing (you can fill the stuffing as per your choice). Close the ends of the puri at the center and make a ball. Seal it nicely so that stuffing doesn’t come out while rolling. Now roll this stuffed ball into flat paratha. Heat griddle, fry paratha using a little oil, until both sides are golden brown. Serve with curd.

Again it's a award time ,

Sheba of 'Art , Food and Travel Chronicles' passed me this wonderful Award. Thanks a lot dear.

Rupali of 'RecipeGrabBag ' passed this award to me. Thanks a lot Rupali.

I want to share all these awards with all my fellow bloggers who always encourage me with their comments and their posts are really a guideline for my cooking passion. Thanks a ton to all of U:)


Thursday, April 15, 2010

Sago Muruku for ICC

'Muruku', we call it as chakli in Maharashtra. This is favorite of everyone in our family. I also know about sabudana chakli, we prepare it as a fasting food. It is prepared with sago and boiled potato. But this sago muruku which srivalli gave as a challenge for ICC-April was very new and interesting. I tried it and in first attempt, it turned out very well. Crispy and tasty. As regular habit, I added little Ajwain into it. Thanks a lot Srivalli.


Rice Flour  2 cups
Besan flour  1/2 cup
Fried gram flour - 1/2 cup
Sago - 1/2 cup
Salt to taste
Curd - 50 gms (half of half cup)
Chile powder - 1/2 tsp or as per taste
Ajwain - 1/4 teaspoon

Special Utensil

Muruku Achu (Chakli patra)


Soak Sago in Butter milk for 3 hrs, please ensure that you soak it enough else you may risk having the sago burst.Mix all the flour together, heat 50 gms oil, mix to the flour along with salt and chili powder and ajwain. Then add the buttermilk soaked sago slowly and knead to a chapati dough consistency . Heat oil for deep frying.In the muruku achu(Chakli patra), add the dough. I used Anjali's, it is very easy to use.Make a shape of murukku on plastic sheet. When oil heat properly deep fry it on medium flame. It should turn to golden brown. Store it in a airtight container.

Ensure sago soaks in buttermilk well and is soft or else it will burst when you press it down in hot oil.
Cook on medium to ensure even cooking.
Fried Gram flour is fried channa dal that is available commercially. It is general sold as the dal, we have to powder it at home. This is also referred as chutney dal as it is used in making coconut chutney.

Friday, April 2, 2010


Basundi is a typical Maharashtrian dessert like Shrikhand. Basundi with Puri is favorite festival food. It is very easy and can be prepared with very common ingredients available at home. It is prepared by boiling milk and reducing it to half or 1/4 th of the quantity. This takes little extra time. So now a days we prepare it by adding condensed milk. Main thing I don't like the thick Malai (cream) in Basundi ;)


Full cream Milk - 1 lit.

Condensed Milk - 1 can (I used Milkmaid)

Cardamom powder - 1 teaspoon

Charoli/ Chironji - 1 teaspoon


Take milk in a heavy bottom pan or a kadai. Bring the milk to boil. Keep it on low flame and boil for another 7-8 minutes. Stir continuously so that milk should not come up. Now add condensed milk, cardamom powder. Stir continuously for 10-15 minutes. Take care that milk should not stick to the side or bottom of the pan. When the milk become sufficient thick, remove from the flame and add charoli. Let it cool down. You can refrigerate it and serve child basundi with garam puffed puris. If you need you can add sugar for more sweetness.
Related Posts Plugin for WordPress, Blogger...