Indian Food: Bati Chokha or Litti Chokha or Sattu Bati Chokha + Indian Food Recipes: Litti / Bati Chokha / Bhauri,The Real Taste Of India

1-Ingredients for Bati

1- For Atta (flour) dough:

1½ cup: Whole wheat atta (Littis are more crunchy if made with maida)

¾ to 1 cup: Regular or fat-free yogurt (dahi)(Make dough from atta using yogurt and NOT water. The dough should be soft and fully kneaded. Keep aside covered.)

2- For Filling:

1 cup: Sattu (a special gram flour)

4 cloves: Garlic, finely chopped

1 inch: Ginger, finely chopped

2 or more: Green chilies, finely chopped

½ cup: Fresh dhaniya (cilantro) leaves, finely chopped

½ tsp: Mangrella (nigella or onion seed)

2 tbsp: Mustard

1 tsp: Ajwain (thyme)

1 tbsp: Lemon juice

1 or 2 tbsp: Mircha achar masala (fillings from the red chili pickle)

Salt to taste

Method

1.Mix all the filling ingredients with sattu together nicely.

2.Add ¼ to ½ cup water to make the stuffing moist and easy to fill.

3.Now make 8 balls from the atta (flour) dough.

4.Dust each ball with dry atta and make a patty roughly 2.5" to 3" diameter in size with hand. 5.You don't need a belan (rolling pin) for this.

6.Stuff 2 to 3 tsp sattu filling in the center of the patty and close it from all sides.

7.When all the littis are stuffed, pre-heat the oven to 375 F and put all the litties on a foil and bake till one side is brown or black spots come on the litti surface.

8.Then turn over the litti and bake for few more minutes until that side is brown as well.

9.Take out and dip in pure ghee or butter and serve with achar or dhaniya (cilantro) chutney and/or baigan ka bhurta (mashed and prepared egg-plant).

Chokha

Ingredients for chokha

2 : Brinjals (large, seedless, healthy)

3/4 cup: Onions (finely chopped)

1/2 cup: Tomato (finely chopped)

1 tsp: Garlic (grated)

1 tsp: Ginger (grated)

2 : Red chillies (dried crushed)

1 tsp: Cumin seeds

1 tsp: Red chilli powder

1 tsp: Dhania powder

1/2 tsp: Turmeric powder

1/2 tsp: Cinnamon-clove powder

1/2 tsp: Punjabi garam masala powder

Salt to taste

2 tsp: Lemon juice

2 tsp: Ghee

2 tsp: Oil

Method

1.Hold the brinjals with stems over fire, to burn skin. (Or run a few drops of oil, microwave in a loose-lid bowl for 3 minutes).

2.When skin blackens, hold under running water.

3.Skin will not blacken if microwaved. Therefore peel.

4.Gently scrub off skin. Mash brinjals to a puree.

5.Heat oil in a heavy kadai. Add ginger garlic and stirfry for a minute.

6.Add onions, all dry masalas, except red chilli powder, stirfry for a minute more.

7.Add tomatoes, brinjals, salt, lemon juice and stir.Simmer for five minutes.

8.Take in serving bowl.

9.Just before serving, heat ghee in a small pan.

10.Hold pan over bowl, add chilli powder, and pour immediately over bhartha.

11.Do not allow the chilli powder to burn.

12.Garnish with chopped coriander.

13.Serve hot with Litti.

Today's Recepy- NYLON KHAMAN DHOKLA

NYLON KHAMAN DHOKLA

A quick and easy version of the traditional khaman dhokla.


Cooking Time : 10 min.
Preparation Time : 5 min.

Serves 4 to 6.
Ingredients
For the batter
1 cup Bengal gram flour (besan)
1 1/2 tablespoons semolina (rawa)
1/2 teaspoon citric acid (nimbu ke phool)
3 teaspoons sugar
1 teaspoon green chilli-ginger paste
1 1/2 teaspoons Eno's fruit salt
For the tempering
1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon sesame seeds (til)
2 green chillies, chopped
a pinch asafoetida (hing)
For the garnish
1 tablespoon chopped coriander
Method
1. Mix together all the ingredients for the batter except the fruit salt using enough water to make a thick batter.
2. Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.
3. When the mixture rises, pour it into a greased thali and steam for about 10 minutes.
4. For the tempering, heat the oil in a small katori and add the mustard seeds, sesame seeeds, green chillies and asafoetida. When the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.
5. Cut into pieces and serve with green chutney.

Tips
You can use 1 teaspoon of lemon juice instead of the citric acid crystals.
Keep the steamer hot and add the fruit salt into the batter.

Salmon Avocado Salad

Lower Cholesterol With Salmon & Avocado Salad meal

Are your weight worring you ..?? here is the solution for you.Lowering cholesterol naturally is, most of the time, simply a matter of taking regular exercise and changing eating habits. This easy to make Salmon Avocado Salad will help lower cholesterol levels and satisfy the the taste buds.

Low in calories, salmon and avocado makes a delicious meal and is ideal for weight watchers, those with heart problems and anybody wishing to do their bodies a good turn. With just on 350 calories per serve, this dish is one to make when you are in a rush yet don't want something that could put weight on.

INGREDIENTS (Nutrition)

* 2 (6 ounce) fillets salmon
* 1/4 cup butter, melted and divided
* salt and pepper to taste
* 4 ounces fresh mushrooms, sliced
* 12 grape tomatoes, halved
* 2 tablespoons olive oil, divided
* 8 ounces leaf lettuce, torn into bite-size pieces
* 1 avocado - peeled, pitted, and cubed
* 5 sprigs fresh cilantro, chopped
* 1 fresh jalapeno pepper, chopped
* 2 tablespoons distilled white vinegar
* 1 ounce feta cheese, crumbled



DIRECTIONS

1. Preheat the oven broiler. Line a baking sheet with aluminum foil. Place the salmon on the foil, and brush with 2 tablespoons melted butter. Season with salt and pepper. Broil 15 minutes, until fish is easily flaked with a fork.
2. Melt the remaining butter in a skillet over medium heat, and saute the mushrooms until tender.
3. Place the tomatoes in a bowl, and drizzle with 1 tablespoon olive oil. Season with salt and pepper.
4. In a large bowl, toss together the salmon, mushrooms, tomatoes, lettuce, avocado, cilantro, and jalapeno. Drizzle with remaining olive oil and the vinegar. Season with salt and pepper, and sprinkle with feta cheese to serve.

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