Thursday, November 7, 2019

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Thekua Recipe - ठेकुआ बनाने की विधि

Thekua
Thekua is a very famous sweet dish in Bihar. This is also called Bihari cookies. Thekua is prepared during "Chhath Puja" as the main prasad which are made by family members at early morning which is offer to the GOD Sun in the evening at the time of sunset and in next early morning during sunrise and after puja gives Thekua to the devotees.

Ingredients For Thekua


Wheat flour:
1 Kg.
Jaggery/Gur: 400 gm.
Rice flour:  4-5 Tbsp (Optional)
Ghee: 5 Tbsp & for frying
Water: Required for Kneading

How To Make Thekua:
  1. In a large mixing bowl add wheat flour, jaggery, rice flour & ghee and mix well until it becomes crumble like texture.
                           
  2. Knead a hard dough.
  3. Make small balls with your hands.

                           
  4. Now take a Thekua mould, apply ghee on mould and emboss a design on them. You can use the flat shape made by your hand if you do not have the Thekua mould.
                           
  5. Now, put a kadhai on the high flame.
  6. Heat the ghee in it. 
  7. When the ghee is hot enough, put the Thekua pieces of dough in a kadhai and deep fry them till golden brown in colour.
                           
  8. One thing must be remembered that you have to keep the flame low so that Thekua is cooked properly from inside.
  9. Repeat the process and fry the remaining dough balls.
  10. Thekua is ready now. Leave it for some time to cool them and store in airtight containers.

Friday, August 30, 2019

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momos recipe step by step

Momos
Momos are favourite of everyone. These are cheap, tasty and available on almost every street corner in every metropolitan city in India. Momos are a type of South Asian dumplings that are hugely popular throughout the region. Momos are basically dough wrapped around stuffed vegetables or meat. These can be cooked in various ways- but are most commonly steamed.

Nowadays, tandoori momos and fry momos have increased the demand for momos even more.

Let's see the recipe and try to make it at home and enjoy whenever we want.

Ingredients for Momos Dough(12-14 Pcs.)
Refined Flour or Maida - 1 Cup
Salt - 1/2 Tsp.
Water for kneading
Oil for greasing

Ingredients for Momos Stuffing
Oil - 2 tsp.
Glove - 3-4 Finely Chopped
Ginger - 1 Inch grated
Green Chilli  - 1-2 Pc. Finely Chopped
Carrot - 1/2 Cup grated
Cabbage - 1 & 1/2 cup grated
Black Pepper - 1/2 tsp crushed
Salt - 1/2 tsp 

Ingredients for the Momos Chutney
Tomato(Red) - 4 Big or 5 Small
Dried Red Chilli - 6-7 Pc.
Garlic - 8 Pc.
Vinegar - 1 Tbsp.
Salt - To Taste

How to make Momos:

1) Steps to make Momos 
  1. Firstly, In a large mixing bowl add maida and salt and knead the dough.
  2. Dough for 20 minutes.
  3. Now, In a kadhai, add 2 tsp oil, heat it and then saute 4 cloves, garlic, 1-inch ginger and 2 chilli and saute for a minute. 
  4. Now add carrot and cabbage stir fry on high flame until the raw smell of cabbage gone.
  5. Now add 1/2 tsp black pepper and salt and saute for another one minute.
  6. Now take small ball sized dough and flatten with the rolling pin around 4-5 inch in diameter.
  7. Now place a heaped tbsp of prepared stuffing in the centre.
  8. Make a shape.
  9. Heat the steamer and arrange the momos in the steamer.
  10. Now steam the momos for 4-5 minutes until a shiny sheen appears over it.
  11. Finally, veg momos are ready.
  12. Enjoy, Hot momos with chutney.
2) Steps to make Momos Chutney
  1. Boil tomatoes and dried red chilli for 4-5 minutes.
  2. In a grinder mixer, add boiled tomato, dry red chilli, vinegar, garlic and salt.
  3. Momo chutney is ready.
  4. You can add more red chilli according to your taste.




Tuesday, August 6, 2019

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गोलगप्पे कैसे बनाएं

Gol Gappe/ Pani Puri
I know, your mouth watering after seeing this photo. Everyone's favourite is this gol gappe/pani puri. This is a popular street snack in India. Pani puri known as different names like pani patashi in Haryana, fulki in Madhya Pradesh, gol gappa in Uttar Pradesh, phuchka in Bihar & Bengal, pakodi in Gujarat, Gup Chup in parts of Odisha, South Jharkhand and Chhattisgarh.  

There is very interesting story behind its origin. Go through this article.

Let's see the recipe and try to make it at home and enjoy whenever we want.

Ingredients for Gol Gappe/Puri (50-60 Pcs.)
Refined Flour or Maida - 2 Tbsp
Suji - 1 Cup
Baking Soda - 1 Pinch
Salt - To Taste

Ingredients for Gol Gappe Masala 
Boiled Potatoes - 2-3 Pcs
Kala Chana - 1 & 1.5 Cup
Cumin Powder - 1 Tsp
Red Chilli Powder - 1 Tsp
Onion - 1 Medium(Chopped)
Aamchoor Powder - 1 Tsp
Black Salt - To Taste
Salt - To Taster

Ingredients for the Gol Gappe ka Pani 
Pudina Patti/ Mint Leaves - 1 Cup
Coriander Leaves - 1 Cup
Tamarind pulp/ Imli - 1/4 Cup
Green Chilli - 1 or 2
Ginger - 
Lemon Juice - 1 Tsp
Chilled Water - 5-6 Glasses
Black Salt - 1&1/2 Tsp
Black Pepper - 1/2 Tsp
Salt - To Taste
Cumin Powder - 1.5 to 2 Tsp
Amchoor Powder - 1 Tsp
Red Chilli Powder - 1/2 Tsp
Jal Jeera Powder- 1 - 1.5 Tsp
Boondi - Optional

How to make Gol Gappe or Pani Puri

1) Steps to make Gol Gappe or Puri 
  1. In a big mixing bowl add Maida, Suji, Baking soda, Salt and knead in a soft dough.
  2. Now, keep the kneaded dough for rest for 20 minutes so that Suji absorb water and dough become stiff.
  3. After 20 minutes, knead the dough again. If the dough is too hard then add little water and knead again. 
  4. Now make thin large chapati or disc and cut small puri with the help of small round cookie cutter or small glass/bowl.
  5. Heat the oil in deep Kadhai and fry the Puri as same as the regular Puri.
2) Steps to make Gol Gappe ka pani
  1. In a grinder add Mint(Pudina), Corriander(Dhaniya) leaves, Ginger(Adrakh), Green chilli(Hari Mirch) and Imli pulp and grind in a smooth paste.
  2. Now sieve this paste with the help of siever so that Pani becomes smooth.
  3. Now add black salt, white salt, Jeera powder, lemon juice, black pepper, Jal Jeera powder in Pani.
  4. Now mix chilled water in Pani.
  5. Add water and spices according to your taste.
  6. Your Pani is ready.   
3) Steps to make Gol Gappe ka Masala
  1. In a bowl, add mashed potato, Kala chana, chopped onion, jeera powder, Red chilli powder, amchoor powder, black salt and white salt.
  2. Mix them well and masala is ready.
Note:
  1. You can also add Pani Puri masala in Pani.
  2. Adjust boiled aloo, boiled kala chana and onion according to your taste as I like this combo.
  3. You can also make masala with White peas(boiled), Chickpea(boiled), sprouts or only with Potato.
  4. For making crunchy puri make your dough stiff not soft.
  5. Make the chapati or disc as thin as possible to make puri more crunchy.
  6. You can also store gol gappe/puri in an airtight container to make Dahi Puri also.
    Papdi

Sunday, July 7, 2019

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Jharkhand Cuisine

As the Jharkhand separated out from Bihar in 2000, the cuisine of Jharkhand is very much similar to Bihar cuisine. It consists of different cooking style which makes it completely unique. The staple foods of Jharkhand are rice, pulses, vegetables and tubers. The food of Jharkhand is generally very light and easy to digest whereas in Bihar recipes using smoked red chilli to infuse a strong aroma in food.
Here are some traditional and famous recipes of Jharkhand.

  • Meetha Khaja:
    Meetha Khaja
    Jharkhand's have a fascination for dessert as it’s obvious that there are a lot of sweet dishes that they love to have. But this dish has a special assertion as it stands apart amongst all other desserts- Halwa, Kheer, Gujia. Khaja – a patty like sweet or salted dish. People of Jharkhand love to eat meetha khaja  There is a tradition to give Khaja with other sweets to his daughter when she goes to their in-law's house just after marriage(Bidai). See the complete khaja recipe here.
  • Chilka roti:
    Chilka Roti - Photo from deskgram.net
    It is popular roti in Jharkhand prepared using rice flour. and besan. Chilka  It is prepared in the households during festive seasons and special occasions and is enjoyed along with chana dal chutney.
  • Pittha:
    Doodh Pittha
    Namkeen Pittha
    A speciality of Makar Sakaranti, this dish is borrowed from the neighbouring state of West Bengal.  It is either in the shape of a semi-circular, ball or boat. It's filling made of the paste of Channa Daal (soaked overnight and boiled), dry masala or with dals like in black lentil, masoor ki dal/ green lentil. It's upper crust made of rice flour dough then steamed in the streamer or traditionally dip in the hot boiling water in any deep vessel. It is like momos and tastes best when served with green chutney. In Jharkhand, pithas are also in sweet taste filled with khoya which is known as doodh pitha.
  • Malpua:
    Malpua - photo from livehindustan.com
    It is a dish in Jharkhand which prepared in Holi festival.Pua/Malpua is a traditional Jharkhand as well as Bihari dessert that is relished particularly during Holi. During Holi, my mom also makes delicious malpua for which we wait a whole year. I also learnt from my mom. Malpua made by mixing maida, sugar and banana in milk and then add dry fruits like almonds, raisin and then deep fried in desi ghee. Lastly, dip malpua into the sugar syrup and enjoy hot malpua.
  • Arsa Roti:
    Arsa Roti - photo from betterbutter.in
    It is a sweet dish prepared during festivals. Rice flour and sugar or jaggery used in the preparation.The first Jharkhand food dish that is shared amongst the family of the bride and the bridegroom. It is a tradition that both sides follow. The sweet dish is symbolic of good harvest and the tactics of cooking of the women of the house. So one needs to very careful and conscious while making Arsa. So, it is very difficult to cook. But you may find varieties of Arsa coming up. The influence of tech and easy living has actually reduced this system of exchange.
  • Khapra Roti:
    Khapra Roti- Photo from chalojharkhand.com
    Thick crepes made with rice or maida. The crepes are made without any oil or fat.
  • Dhuska:
    Dhuska
    A deep-fried item prepared from a paste of soaked rice, Chana Dal and Urad Dal (dhuli) mixed with spices and then deep fried in mustard oil/ghee. It is served with Aalu Chana sabji.
  • Litti Chokha:
    Litti Chokha
    Bihari Cuisine is also famous in this State. Powdered roasted Chana is mixed with chopped onions, green chillies, lemon juice, coriander leaves, mango/Bharwa Lal Mirchi pickle masala and oil. This mixture is filled inside atta and either made over cow dung(Upla) or deep fried with oil or baked in gas tandoor. Best accompanied with Ghee and Chokha/baingan bharta.
  • Thekua:
    Thekua

    Yet another delicacy which Jharkhand has borrowed from Bihar. Thekua is also called Bihari cookie which is made with whole wheat flour or atta mix with jaggery and ghee and mix well until it becomes crumble like texture and then make the dough and make in different shapes and then deep fried into the ghee. Thekua is prepared during CHHATH Puja as the main prasad which are made by family members at early morning which is offer to the GOD SUN in the evening at the time of sunset and in next early morning during sunrise and after puja gives Thekua to the devotees.
  • Tilkut:
    Tilkut- Photo from Outlook India
    Tilkut is a sweet made in the Indian states of Bihar and Jharkhand. This is also known as "Tilkatri". It is made of pounded 'till' or sesame seeds and jaggery or sugar. The best tilkut is said to be from Gaya.
  • Sattu:
    Sattu is a common dish prepared with roasted chickpea flour that is prepared in various manners and the most common is sattu sherbet in Jharkhand as well as in Bihar also. Sattu sherbet or drink is made in two ways sweet or salt but my favourite is salty one as I belong to Bihari family and my mother makes salty one since from my childhood so I like the salty one.
  • Rugra/Puttu:
    Rugra- Photo from Jagran.com
    Rugra or Puttu is a type of edible mushroom grows during monsoon season in Jharkhand forests. This is in high demand during the season at a high price. Rugra is rich in protein and minerals and high on calorific value. See more detail here Wild mushrooms.
  • Bamboo shoot:
    Bamboo Shoot - Photo from indiamart.com
    Bamboo shoots are used as a vegetable in Jharkhand.The shoots of the bamboo plants which are totally edible and are a part of the staple food of Jharkhand. It has a tough exterior and a faintly sweet flavour and a unique taste. The Jharkhand people prepare a variety of dishes from the bamboo shoot and mainly use it as a vegetable made of using mustard seeds and garlic as major constituents. The people also prepare Bamboo pickle which can be stored for a long time.
  • Aloo chokha:
    Aloo Chokha
    Aloo Chokha is a north Indian dish which is specially prepared in the state of Jharkhand. and Bihar. It is made with mashed potato or aloo, onions and spices like smoked red chilli or green chilli, salt, onions and mustard oil. People usually eat as a side dish with roti or rice. Yet it is simple but tastes heavenly.
  • Handia:
    Handia - Photo from Wikipedia
    The famous ‘desi daaru’ is something we have all heard of and Jharkhandis have their own version of it. Handia is a rice beer which is prepared by the local community. It is made from the ranu tablet which is a combination of 20-25 herbs, mixed with boiled rice and left to ferment. It is generally during local festivals like Sarhul and marriages when the tribals serve and enjoy this drink.

    Below links to explore Jharkhand tourism:
  • http://imvoyager.com/jharkhand-travel/#comment-47850
  • https://travel-blog.waytoindia.com/places-to-visit-in-jharkhand/
  • https://timesofindia.indiatimes.com/travel/things-to-do/jharkhand-looking-to-become-a-tourism-hub-reveals-state-chief-minister/as63375705.cms
  • https://maverickfeet.wordpress.com/2019/02/15/family-quirk-jharkhand-tourism/

Tuesday, June 18, 2019

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Top 10 Summer Special Drinks


In summers, temperatures begin to soar high leaving everyone feeling fatigued, sweaty and messed up. Staying hydrated is the most important to keep going in this sweltering heat and maintain good health. Your body tends to lose water at a faster pace due to excessive sweating. While water is the utmost important drink to quench thirst, you can try other summery beverages that not only satisfy your thirst but also keep your body cool.

Here is a list of some summers special drinks which you can make easily at home which helps to keep your body cool.

Aam Panna

One of the famous and healthy drinks made with unripe/kachha aam is aam panna.In Bihar, it is known as Aam Jhor. The aam panna is omnipresent during summer. Aam panna helps to maintain a proper water level in the body and also protects us from sunstroke. It also helps in bringing back the lost salts due to sweating and also protect from diarrhea. It works best for indigestion and gastrointestinal disorders. It is rich in iron and vitamin C and best to consume if anaemic.



Sattu ka sherbat


People, especially in Bihar, have to sattu in many forms and sattu sharbet is one of them. In many places people start their day with sattu sharbet it is very filling and refreshing. Sattu is full of protein, fibre, calcium and iron. Sattu is been used in rural areas to cool down the body. Sattu sherbet or drink is a great summer cooler as it quenches your thirst during summer because it prevents the body from overheating and brings down the body temperature significantly. Due to high in fibre, it is also good for digestion. Sattu also keeps your skin glowing and hydrated. Sattu is a low-glycemic index food and is a great option for diabetics. It is said that drinking chilled sattu sherbet keeps blood sugar levels in control. Sattu also regulates your blood pressure.


Buttermilk/chacch


Buttermilk or chacch is very good for health especially during summers as it helps to keep your body cool and active. In summer doctor advised taking milk products like lassi, paneer, curd but chaach or buttermilk is the most healthy option which gives many benefits to our body. Buttermilk or chaach contains Vitamin A, B, C, E & K. Buttermilk or chaach also contain nutrient like iron, potassium. If you take buttermilk or chacch just after a meal, it is good for digestion. If you add buttermilk or chaach in your daily diet it keeps you away from indigestion and inflammation of the stomach.

Lassi
Lassi is a very famous and popular drink in India during summer. lassi also has many health benefits rather than its taste.lassi made with fresh curd had many nutrients. Lassi helps to control body heat and keeps your body cool. Lassi have good bacteria so it helps in good digestion. lassi also helps to give relief from acidity and indigestion. Lassi contains Vitamin D and Lactic acid which helps in good immunity system. Lassi also helps to control body weight as it contains low calories and fat. Lassi also works anti-ageing. It contains a good amount of calcium which helps in strong bones and muscle.

Bel Ka sherbat

Bel ka sherbet is a very popular drink during the summer. Bel is also used for making medicine. Bel has many health benefits. Bel helps to keep stomach cool and prevent diarrhea. Bel also controls body heat and prevent from sun stroke. Bel is easy to digest so If you consume Bel it gives relief from gas and constipation. Bel is good for all, especially for renegades and adults. Bel also helps in clean blood. It has beta-carotene, thiamine,riboflavin and vitamin c in good amount. But if you want to consume daily, consult from the doctor as it is not good for diabetic patient. Bel is also not consumed by a person suffering from high blood pressure.

Watermelon Juice

Watermelon is not only very delicious fruit which contains a lot of water but it is full of nutrient also. Watermelon contains a lot of water so it helps to keep your body hydrated in summer. Watermelon juice  prevents from high blood pressure. Watermelon contains a good amount of vitamin A and C.If you suffering from indigestion then include Watermelon in your daily diet. The most important thing that, if you take watermelon or its juice then avoid water at least for an hour after consuming it otherwise it affects your health.

Lemonade(Nimbu Pani)
Nimbu Pani is the most common drink consumed by almost every Indian. As you know Nimbu or lemon is a good source of Vitamin C so it helps to boost your immune system. Lemon or nimbu also contain thiamine, vitamin B-6, folate and vitamin e. If you add one lemon in your daily diet it helps to control blood pressure. Lemon also helps in losing body weight. Due to a good source of vitamin and minerals in lemon, it increases your energy instantly if you feel down. Being rich in Vitamin C also helps to improve digestion and relief from constipation.

Fresh coconut water

Fresh coconut water is also very healthy to drink during summer. If you take coconut water regular in your diet it will help to keep your body hydrated during summer. If you suffering from diarrhea or had vomiting then doctor suggests you to take coconut water. It also helps to control high blood pressure. Coconut water is also very good for the heart and controls cholesterol level as it is free from fat and calorie. Coconut water also helps in losing your weight.


Musk melon juice


Muskmelon is also contained a lot of water and very nutrient also. Muskmelon contains a lot of water so it helps to keep your body hydrated in summer and also prevent from high blood pressure. Muskmelon contains a high dosage of Vitamin A so it helps to improve your vision. Muskmelon also helps in maintaining health and helps in losing weight. Muskmelon also acts as a vitamin c so it helps to boost your immunity. It also acts as a natural healer for constipation and also helps to get relief from acidity.

Tuesday, May 28, 2019

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Aam panna recipe

 Aam Panna
The romance of spring and early summer for a gourmet is never complete without mangoes whether it is ripe or unripe mango.One of the famous and healthy drinks made with unripe/kachha aam is aam panna.In Bihar, it is known as Aam Jhor. The aam panna is omnipresent during summer. Aam panna helps to maintain a proper water level in the body and also protects us from sunstroke.It also helps in bringing back the lost salts due to sweating and also protect from diarrhoea.It works best for indigestion and gastrointestinal disorders. It is rich in iron and vitamin C and best to consume if anaemic.

Ingredients for Aam Panna:

Raw/kachha/unripe mangoes- 3
Mint or pudina leaves- one handful
Crushed Black peppercorn- 1-1/2tsp
Black Salt-according to taste
Salt- according to taste
Jaggery- 4-5 tbsp{powdered}
Roasted Cumin powder- 1tsp

How to make Aam Panna:
  1. Peel mangoes and cut into small pieces.
  2. Boil mangoes with 2 glass of water in a pressure cooker for 2 whistles.
  3. When its cool down,put boil mango along with other ingredients-mint or pudina leaves, crushed black peppercorn and jaggery into the mixer and blend them in a smooth paste
  4. Transfer this mango paste into a large mixing bowl and add chilled water, black salt, salt and roasted cumin powder and mix them well
  5. Make Aam panna according to your choice like sweet or salt one. You also make thin or thick Aam panna according to your choice.

Monday, May 13, 2019

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Summer special sattu drink recipe



Sattu Sherbet
People, especially in Bihar, have to sattu in many forms and sattu sharbet is one of them. In many places people start their day with sattu sharbet it is very filling and refreshing. Sattu is full of protein, fiber, calcium and iron. Sattu has long been used in rural areas to cool down the body. Sattu sherbet or drink is a great summer cooler as it quenches your thirst during summer because it prevents the body from overheating and brings down the body temperature significantly. Due to high in fiber, it is also good for digestion. Sattu also keeps your skin glowing and hydrated. Sattu is a low-glycemic index food and is a great option for diabetics. It is said that drinking chilled sattu sherbet keeps blood sugar levels in control. Sattu also regulates your blood pressure.

Sattu sherbet or drink is made in two ways sweet or salt but my favorite is salty one as I belong to Bihari family and my mother makes salty one since from my childhood so I like the salty one. So in this summer special blog, I want to share my mother's sattu drink recipe with you.

Ingredients for Sattu drink or sherbet

    Sattu - 3-4 tbsp
    Water - 1cup (chilled)
    Onion - 1(small)
    Coriander leaves-Handful
    Lemon Juice - 1 tsp
    Roasted Cumin Powder - 1/2 tsp
    Black Salt - to taste
    Common Salt - to taste

How to Prepared Sattu Drink 

  1. Finely chop the onion and coriander leaves.
  2. Mix finely chop onion and coriander leaves with other remaining ingredients-sattu, water, lemon juice, roasted cumin powder and black salt and stir well until all ingredients mix well.

Serving technique
Served cold in a glass topped with some coriander leaves and onion. Taste best when served chilled

Note

  1. Instead of coriander leaves you can use mint leaves to get a different flavor
  2. You can also increase or decrease the quantity of sattu according to your taste as I like slightly thick sattu sherbet or drink so I add extra sattu in my drink.
  3. You can also sweet one by adding sugar+sattu+chilled water.



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