-
Chana Dal Vada Recipe | Masala Dal Vada | How to make Chana Dal Vada
Chana Dal Vada is a famous street food of South India. Chana Dal Vada is often preferred as an evening snack as well. The way the dal is soaked in water for a few hours for the recipe of Ram Ladoo, in the same way, for making Chana Dal Vada, the Chana Dal is soaked in water for a few hours before being used for making Vada. It is kept soaked for at least 3 hours.
Chana Dal Vada is a very simple recipe in which the main ingredient is Chana Dal along with some spices and good aroma using ginger, garlic, fenugreek, mint or curry leaves etc. as per your choice.
Chana Dal Vada is served with coconut chutney as a snack and street food in South India. Coconut chutney can be made in different ways. By the way, the taste of coconut chutney made from fresh coconut is different, but if for some reason fresh coconut is not available, then dry coconut can be used as well. Keep dry coconut soaked in water for 15 minutes and then it can be used to make chutney which goes well with Chana Dal Vada. Apart from this, dry coconut powder can also be used to make Coconut chutney.
Chana dal is often used as a tempering agent in making South Indian chutneys, subzis and curries. You can follow this recipe to make Chana Dal Vada in a very easy way.
Ingredients for Chana Dal Vada Recipe
- Chana Dal: 1/2 cup
- Onion: 1 medium
- Ginger: 1/2 inch piece
- Garlic: 2 – 3 cloves
- Green chilies : 2 – 3
- Asafoetida: 2 pinches (if garlic is not used)
- salt as per taste
- Curry leaves: 5 – 7
- Cumin: 1 teaspoon
- Coriander: 2 teaspoons
- Oil for frying the chana dal vada
Steps for Chana Dal Vada Recipe
Soak Chana Dal for Chana Dal Vada Recipe
First of all, wash the chana dal thoroughly and soak it for at least 3 hours. Before using any pulse/lentils in food, it is necessary to keep it soaked in water . It makes the digestion of pulse easy. Unsoaked pulses are not good for the body and therefore pulses should always be soaked for 3 hours before use. Preferably soak the dal for 6 hours before using it.
Make Mixture for Chana Dal Vada Recipe
When chana dal swells after soaking (after 3 hours), then drain the water and start the process of making vada from chana dal.
For this, add soaked chana dal along with ginger, garlic, green chillies, curry leaves cut into small pieces in a jar of mixer/grinder. Simultaneously add cumin, coriander, salt as per taste. No water is needed to grind the pulses.
Grind it once. If there is a lot of need, then add 1-2 spoons of water to it, but more water than this should not be added. To make chana dal vada, we have to keep the paste coarse.
Now as you can see in this picture, chana dal has been kept coarse, in this you can also see some grains of whole chana dal. Now this chana dal and spices mixture is ready, take it out in a vessel.
The mixture of chana dal should be such that you can make laddoos out of it. If you find the mixture too thick then add one spoon of water to it and if the mixture seems a bit thin then add gram flour or rice flour to thicken it.
Now add chopped onion to this mixture. If you want, you can also grind the onions along with the chana dal in a mixer. Here onions are added to the mix later. This gives crunch to Chana Dal Vada.
Fry Chana Dal Vada
Now put the oil in a heavy pan for heating. We have to heat the oil on medium. The vada should be cooked on a medium flame and should be fried till it turns golden in colour. If you do not want to deep fry chana dal vada, then you can shallow fry it in a frying pan or in an air fryer.
When the Chana Dal Vada turns golden brown in color, take it out from the oil and repeat the same for the remaining mixture.
Now this chana dal vada is completely ready. Serve it with chutney or sauce of your choice.
Indian Kachori Recipes Paneer Kachori Recipe Aloo Kachori Recipe Green Peas Kachori Indian Curries Recipes Kashmiri Khatte Baingan Recipe Bhindi Salan Recipe -
Bhindi Salan Recipe | Okra Salan Recipe | Hyderabadi Bhindi Salan Recipe
Bhindi Salan Recipe is a hyderabadi style curry base which is often used to prepare various dishes. Mirchi (Big Green Chili) Salan, Baingan (Eggplant) Salan, Lauki (Bottlegourd) Salan , chicken salan, and other various veg and non veg curries can be prepared using this one simple curry base called Salan.
Salan is a common word used for curry. Curry is called Salan in Urdu language. Salan is also commonly used for pakistani curry dishes also.
This preparation of Bhindi Salan Recipe is actually a special preparation for curry from Hyderabad, India. Salan is a nutty, creamy, sweet and tangy gravy which is prepared by using a combination of ingredients which is generally not used to prepare curry.
Bhindi Salan is such a preparation when bhindi or okra is fried and later cooked in the salan gravy. Traditionally vegetables are deep fried and then cooked in salan gravy , but in this recipe I have chosen to shallow fry instead of deep frying. We can air fry the vegetables as well before cooking in salan gravy.
Peanut, Sesame Seeds and Coconut are the base of salan gravy. This combination provides the nutty and creamy taste and texture to the gravy. A combination of tamarind pulp and jaggery is used to add sweetness and tanginess to the gravy. This gravy cooked well and cooked for a longer time as compared to other gravy preparations. Here is the complete recipe to prepare Salan gravy and Bhindi Salan dish.
Details : Bhindi Salan Recipe
Ingredients for Special Salan Masala
- Peanuts : 2 tbsp
- Sesame Seeds : 1 tsp
- Coconut Powder : 2 tbsp
Ingredients for Bhindi Salan
- Bhindi / Okra : 15 – 20
- Oil : 1 tbsp to fry Bhindi / Okra
- Oil : 1 tbsp + 1/2 tbsp
- Mustards (Sarson ) Seeds : 1 tsp
- Fenugreek ( Methi )Seeds : 1/4 tsp
- Onion : 1 big (finely chopped)
- Garlic : 3 – 4 cloves grated or paste
- Ginger : 1/2 inch grated or paste
Step Details : Bhindi Salan Recipe
Preparing Salan Masala for Bhindi Salan Recipe
For Salan Masala, roast peanuts. We should roast peanuts till it starts crackling or you can see the peanut shell breaking while roasting. After roasting peanut to that stage, add sesame seeds.
Along with sesame seeds, add coconut powder and just toss lightly. Allow slight change of color in coconut powder and turn the flames. off. Keep the mixture aside till it comes to room temperature. Now make a fine paste of this mixture. While grinding we would need to add 2 to 3 table spoon of water to make a fine paste of this peanut coconut mixture.
Now heat a little oil in the pan and fry bhindi / okra. Bhindi should be fried just to make soft. Do not fry for too long or let not change the color of bhindi while frying. Once bhindi is fried, drain the excess oil and keep aside.
Fry Bhindi / Okra for Bhindi Salan Recipe
Preparing Salan Gravy for Bhindi Salan Recipe
Now in the same pan, we can prepare salan gravy for Bhindi Salan Recipe. Heat the oil and leave mustard seeds in it. Let the mustard seeds splutter and also add asafetida (heeing) and curry leaves.
Now add chopped onion in it. Fry the onion till it becomes slight brown in color. Also add ginger and garlic paste now. Cook till raw smell of ginger and garlic is gone.
Now add red chili powder, turmeric powder, coriander powder along with salt. Now add the salan masala mixture in it and mix well.
Add 2 cups of water. As this gravy thickens after it is cooked so it is better that at this stage gravy is a little thin. If you want a semi dry or complete dry bhindi salan, than adjust water accordingly.
Cover the pan and keep cooking for almost 20 minutes. Keep checking and stirring often.
Now add tamarind pulp or paste and jaggery. Mix both the ingredients well and cook further for 5 minutes till raw smell of tamarind is gone.
Once all the ingredients of salan start coming together and no raw smell of tamarind is there, add chopped fresh coriander and fried bhindi in it. Mix well.
Cook further for 5 minutes on slow flames. Now add kasoori methi (dry fenugreek ) in it. It adds a flavor and aroma to the bhindi salan. Keep it covered for 5 minutes.
Now Bhindi Salan is ready. Serve it hot with Chapati / Paratha / Naan or Roce / Biryani.
Indian Kachori Recipes Paneer Kachori Recipe Aloo Kachori Recipe Green Peas Kachori Indian Curries Recipes Kashmiri Khatte Baingan Recipe Bhindi Salan Recipe -
Paneer Kachori Recipe | Paneer Kachori | How to make Paneer Kachori
Paneer Kachori recipe is a perfect Sunday or holiday breakfast. Kachori is loved and cherished by almost everyone and Aloo / potato kachori is often made at home. Paneer Kachori is also prepared in the same way as Aloo Kachori.
Kachori is a very famous breakfast in North India and especially in Uttar Pradesh, it is served in different combinations in different cities. Kachori is made at home on special occasions, on festivals and also as street food. Kachori is often served with a boiled aloo sabzi , but in Banaras, Kachori is very much liked with Jalebi. Be it mango pickle, ginger tea or any chutney, Kachori is served in all these combinations.
Paneer Kachori is a special Kachori dish which is generally not available everywhere. If there is homemade paneer to make Paneer Kachori, then its taste is the best. Grate paneer and make a mixture with spices according to your choice, which is used as a stuffing to make paneer kachori. Paneer Kachori Recipe is an easy recipe that can be prepared quickly for morning breakfast or evening snack time. Here you can read the complete recipe of Paneer Kachori.
Details : Paneer Kachori Recipe
Ingredients for Stuffing for Paneer kachori Recipe
- Paneer: 1/2 cup (grated)
- Ghee: 1 tsp
- Cumin: 1/2 tsp
- Asafetida: 1 pinch
- Coriander Powder: 1/2 tsp
- Turmeric: 1/4 tsp
- Red chili powder: 1/2 tsp (as per taste)
- salt as per taste
- Kasuri Methi ? Dry Fenugreek : 1/2 tsp
- Garam Masala: 1/4 tsp
Ingredients for Paneer kachori Recipe
- Whole Wheat Flour: 1 cup
- Ghee: 2 tsp
- Ajwain: 1/2 tsp (optional)
- water to knead the dough
Step Details : Paneer Kachori Recipe
Preparing Dough for Paneer Kachori
To knead the dough for Paneer Kachori, first of all take flour in an open pan. In this recipe, wheat flour has been used to make Kachori. If you want, you can use half all-purpose flour / maida and half whole wheat flour in the dough to make the kachoris a little more crispy. Ghee is mixed in the flour as well and now mix the flour and ghee well. If you want to add carom seeds / ajwain to it, then mix it together now.
Knead the flour by adding water in small quantity at a time. We have to knead soft dough.
When the dough for Kachori is ready, cover it and keep it aside for 20 minutes.
Prepare Stuffing for Paneer Kachori
Meanwhile, let’s prepare the paneer stuffing.
For this, grate the paneer pieces and keep them. If you are using homemade or fresh market paneer, you can grate it directly, but if you are using frozen packet paneer, take it out of the refrigerator 3 to 4 hours before use. When the paneer is at room temperature (not very cold) then it can be washed and grated with a grater.
Heat one spoon of ghee in a pan and add cumin seeds to it. When the cumin gets roasted, asafoetida is added to it and the rest of the spices are also mixed in it.
Add coriander powder, turmeric, red chili powder, salt, kasoori methi and garam masala to it. If you want, you can also use ginger garlic paste instead of asafoetida.
Fry all the spices together.
Now mix paneer in this mix and turn off the gas.
Now the stuffing for the kachori is ready. Keep the paneer kachori stuffing aside to cool down. In the next step, we will start making Kachori.
Frying Paneer Kachori
To make Kachori, divide the prepared dough into small parts. To fry the kachoris in a pan, the oil is kept for heating.
Roll out one portion of the dough and place the prepared paneer stuffing in the center. This step is exactly the same as the one we follow for making stuffed parathas.
The paneer stuffing is well sealed inside the dough.
Now let’s roll it again. To roll out the stuffing dough, very lightly roll the rolling pin. If desired, it can be prepared without rolling it by applying little pressure between the palms.
In the meantime, the oil has become medium hot, to fry kachori in it, leave it slowly by the side of the pan sliding in oil.
Fry the kachori till it turns golden brown in color from both the sides. Now take out the kachoris and keep them aside and similarly prepare the rest of the kachoris.
Paneer kachoris are now ready. Serve hot Paneer Kachori with vegetables, pickles, tea or chutney of your choice.
Read the recipes in Hindi at Nayi-umang.in !
Indian Kachori Recipes Paneer Kachori Recipe Aloo Kachori Recipe Green Peas Kachori Indian Curries Recipes Kashmiri Khatte Baingan Recipe Bhindi Salan Recipe -
Veg Momos Recipe | How to make Veg Momos at home
Veg Momos Recipe: Veg momos are a very popular street food. It is everyone’s favorite snack especially in North India. Momos are a special snack served with a special red chutney. This red chutney is spicy and tangy in taste.
Usually our snack and street food is fried in oil and served with coriander and mint green chutney and tamarind red chutney. Momos are completely different from all of these street foods as momos are steamed snack which have vegetable stuffing. In this way momos are a good snack for health.
The momos available in the market are made from white flour, but if you want to make it a healthy snack, you can make equally delicious momos by using whole wheat flour instead of white flour / maida / refined flour.
Veg momos is a fresh take on the original momos recipe. The traditional recipe of momos is non-veg only with a stuffing of boiled chicken inside it. Actually momos are mountain food and spread from Tibet and Nepal to the world. Momos are called dimsums here and are prepared with different types of stuffing. Veg momos is a variant of this traditional recipe.
Although cabbage, carrots and beans are used for stuffing to make veg momos, but other vegetables can also be used to make it like spinach, mushrooms, cabbage and capsicum etc. It is totally up to your choice which vegetables you want to use in Veg Momos.
To make momos, some preparation has to be done in advance such as kneading the dough, chopping the vegetables finely and making the chutney in advance. You can check the complete recipe for Veg Momos here!
Veg Momos Recipe
Ingredients for Chili Sauce with Veg Momos Recipe
- Red chili powder: 1/2 tsp
- Ginger : 1/2 inch
- Garlic cloves : 5 – 7
- Whole Red Chillies: 3
- White Vinegar or Apple Cider: 2 tsp
- salt to taste
- water if necessary
Stuffing for Veg Momos Recipe
- Shredded Cabbage: 2 cups
- French beans: 1/4 cup
- Chopped carrots: 1 cup
- Chopped green chilies: 2 tsp
- Chopped Garlic: 1 tsp
- Chopped Onion: 1
- Soy sauce: 2 teaspoons
- Red chili sauce: 1 tsp
- Ginger: 1 teaspoon grated
- Garlic: 2 teaspoons grated
- Vinegar (White or Cider): 1 tsp
- salt to taste
- Oil: 1 tbsp
Ingredients for Veg Momos Dough
- Wheat flour : 3/4 cup
- Maida (refined flour): 1/4 cup
- salt to taste
- water as required
- Black pepper powder: 1/4 tsp
Details : Veg Momos Recipe
Preparing Dough for Veg Momos Recipe
Mix flour and maida. Also add salt and black pepper powder as per taste. Now add water little by little and knead a soft dough.
In this recipe, the dough for veg momos is kneaded by taking a mixture of wheat flour and all purpose flour / maida. The momos available in the market are made of maida flour. If you want, knead the dough for momos by using only refined flour or even using only whole wheat flour.
After kneading the dough, cover it and keep it aside for 15 to 20 minutes. Meanwhile, let’s prepare the stuffing and chutney for the veg momos.
Chutney for Veg Momos Recipe
In a grinder/blender, add garlic cloves, ginger and whole red chillies. Grind to make a fine paste by adding 1 tsp water. Now add salt and white vinegar. Also add red chili powder to it. If you do not want very spicy chutney with veg momos then do not add red chili powder. Veg momos sauce is ready. Keep it aside.
Stuffing for Veg Momos Recipe
Now heat one spoon of oil in the pan. When the oil becomes hot, add finely chopped onions to it. We don’t have to cook onions for long. The veg stuffing of momos is crunchy. We also have to keep the onions crunchy.
Now add chopped beans and green chilies to it. If you want, don’t add green chili, it’s your choice. Also, grate ginger and garlic and mix it. Ginger and garlic have a strong taste in the stuffing of veg momos, that’s why we do not cook ginger and garlic in oil, but add them later.
Now we add grated carrot to it. Red carrot or orange carrot, any of these can be used in the stuffing for momos.
Add grated cabbage and mix well. Cook on low flame for 3 – 4 minutes. Mix it in between.
Now add soy sauce, red chili sauce and white vinegar to it. Add salt to it according to your taste.
The stuffing for veg momos is ready. Let’s keep it aside and now start making momos from the dough.
How to make Veg Momos : Veg Momos Recipe
Divide the dough into small balls. The amount of dough we take to make one chapati, we can make about 3 momos in the same amount of dough.
Roll each portion of the dough thinly into a round shape. If you want to roll it, you can use dry flour or even some ghee or oil.
Now put the stuffing of momos on it in the middle. This stuffing is used in exactly the same way as stuffed parathas are made.
The outer parts of the rolled dough are lifted upwards and the stuffing is completely enclosed in it. Now this momo is ready to be steamed. Similarly make momos from the rest of the dough.
How to cook Veg Momos : Veg Momos Recipe
A steamer is required to cook momos. Often idli maker and pressure cooker are there in every house, both of them can be used for steam cooking. Here you can see in the photo that an idli maker has been used to steam the momos.
Now close the lid and let it cook for 8-10 minutes on medium flame. If you want to use a pressure cooker, then for this put a cup of water in the pressure cooker. Place a stand in the cooker and place a plate-sized strainer. Keep the momos and close the lid. Remove the whistle from the lid. Cook for 8-10 minutes.
After cooking for 8 to 10 minutes, the veg momos are ready. When cooked, the color of momos changes and the outer layer becomes slightly thick.
Now veg momos are ready. You can serve them with red chutney.
Momos are very easy to make and its recipe is also very simple. Time taken to make momos is rolling out the dough and stuffing it.
Indian Snacks Recipes Ram Laddu Chat Recipe | How to make Ram Laddu Chat Chili Cheese Toast Indian Style Recipe ! Indian Curries Recipes Kashmiri Khatte Baingan Recipe Bhindi Salan Recipe -
Ram Laddu Recipe | How to make Ram Laddu Chat
Ram Laddu Chat , it is a special dish which sounds like a sweet dish but actually not at all. Ram Laddu is a famous street food from Delhi and nearby cities. Ram Laddu is a very popular and very unusual chat. Generally Laddu means sweet , so Ram Laddu confuses almost everybody.
Ram Laddu is actually pakora. It is a deep fried Moong Dal pakoda which is served as a chat. Moong Dal is a very versatile ingredient and hence it is used to make all kind of dishes whether it is Chilla / Cheela, Halwa, Pakoda and even the sweet laddu as well.
Ram Laddu is different than other chats. Usually chats made using maida / refined flour but this chat is made using moong dal. Usually chats are served with a garnish of crisp papdi and chutney but Ram Laddu is served with a garnish of fresh grated while radish. Freshly grated white radish adds a crunch and a distinct flavor to Ram laddu Chat.
Ingredients for Ram Laddu Chat
Ingredients for Ram Laddu Batter
- Yellow Moong Dal : 1/2 cup
- Chana Dal : 1/4 cup (optional)
- Ginger : 1/2 inch
- Asafetida / heeing : 2 pinches
- Salt to taste
- Green Chili : 2 (optional)
- Cumin Seeds : 1 tea spoon
- Turmeric Powder : 1/4 tea spoon
Ingredients for Ram Laddu Chutney
- Fresh Coriander Leaves : 1 bunch
- Fresh Radish Leaves : 2 to 3 (chopped)
- Ginger : 1/2 inch
- Salt to taste
- Black Salt : 1 pinch (adds good aroma)
- Sugar : 1 pinch
- Green Chili : 2 (chopped)
- Lemon Juice : 1/2 tea spoon
Tamarind Chutney is also required for Garnishing.
Steps : Ram Laddu Chat Recipe
Soak the Dal
Ram Laddu is a simple and easy recipe which requires some preparation. We need yellow moong dal. Green Moong Dal , whole or broken is not very appropriate for this recipe. Whenever we are using moong dal for a dish , we always use soaked moong dal. For Ram Laddu as well, We need soaked moong dal.
Here I have mixed chana dal as well but it is optional.
First of all Wash and soak yellow moong dal and chana dal in water overnight or at least for 5 hours. Soaking any dal before cooking is very important. Using dal instantly is an unhealthy way of cooking it.
Make a Smooth Paste
After soaking for minimum 5 hours, the mix of dal swells up as it absorbs water. Now drain the excess of water and keep the dal aside. We will be grinding dal to make a fine paste. We should be aware with the fact that soaked dal does not need water at all while grinding.
Grind soaked dal in small quantity at a time. Do not add water while grinding. If you must, just add few drops of water to smoothen the process of grinding.
Once dal is made to a fine paste, add all the other ingredients listed under Ingredients for batter. Add ginger piece, asafetida, cumin seeds, salt to taste, turmeric powder and green chili. Grind again so that all ingredients mix well. Here it is a personal choice to add these ingredients in the dal paste. If you wish, you can add or reduce the ingredients as per the personal likings. Sometimes I do not add anything except salt in moong dal paste.
Beat the Batter to make fluffy / light
To make these special pakoda, we need to have a fluffy airy moong dal paste. Once dal paste is ready, beat it with a hand grinder or simply with a fork. It is really tricky to get the right consistency of batter for Ram Laddu. We need to beat it till the moong dal paste or batter becomes light. How do we check if the batter is light and airy enough to go ahead !
Test the consistency of Ram Laddu batter
So, here is the test for checking perfect consistency of batter. Take some water in a bowl and leave a drop of moong dal batter in it. If the batter drops to bottom of bowl that means it is not ready yet. Beat it more as it need to be more airy and light to make perfect ram laddu pakoras.
If the batter does not dip and starts floating in the water, it is the perfect consistency of batter. Once you get that floating consistency of batter, it is ready to make pakoda.
Make Ram laddu Pakora
Now , when Ram laddu batter is ready, heat cooking oil for deep frying.
When oil is medium hot, we can start deep frying dal pakodas. For Ram Laddu pakoda, we do not need very hot oil as the pakoda may not cook well. Medium hot oil on medium heat is the right temperature to cook these pakoda. Deep fry the pakoda is small batches.
When the pakoda turn golden brown, drain the excess oil and keep the pakoda aside. Now repeat the process for rest of the dal batter.
Chutney for Ram laddu
Once pakoda is ready, we can make chutney for Ram Laddu Chat. The chutney used in this chat is made using a mix of fresh coriander and radish leaves. If there is no availability of radish leaves, we can just prepare the simple coriander chutney to garnish Ram Laddu Chat.
For Chutney, keep all the ingredients of chutney in a mixer grinder jar. Fresh Coriander leaves, fresh radish leaves, ginger, salt to taste, black salt and green chili and a pinch of sugar. Add few drops of lemon juice and grind the mix to make a fine paste.
First grind without water. Once it is half ground, add 2 to 3 spoons of water and grind again.
Chutney is ready.
Organize the Ram Laddu Chat :
Arrange the ram laddu pakoda in a serving bowl.
Pour green chutney on top of pakodas.
Sprinkle grated white radish on it. Add a hit of salt and also add tamarind chutney. It adds a sweet and sour taste to the chat.
Now Ram Laddu Chat is ready. Enjoy the very famous and very special Ram Laddu Chat from the streets of Delhi !
Check here Moong Dal Halwa Recipe !
Find recipes in Hindi @ nayi-umang.in
Ram Laddu Chat does not have any dairy product. In Indian street food and chats, beaten yogurt is often added but in Ram Laddu yogurt is not added. That makes it a perfect vegan dish.
Benefits of eating Moong Dal
Moong Dal is a rich source of veg protein which aids in maintaining weight and helps in weight loss.
Moong Dal is rich in Iron and Vitamin K which is good for heart health.
Moong Dal improves the digestive health.
Moong Dal is complete food as it is a good source of carbohydrate, vitamins, minerals and fatty acids.
Other Recipes of Moong Dal
Moong Dal is very common in Indian Kitchens. Moong Dal Khichdi is a regular dish in homes. Moong dal is a very versatile ingredients because of its neutral taste. It is used to make sweets like Moong Dal Halwa. It is used to make Pancakes called Chilla. Moong Dal is also cooked as a curry and served with rice and chapati.
Indian Snacks Recipes ! Veg Momos Recipe | How to make Veg Momos Chili Cheese Toast Indian Style Recipe ! Ram Laddu Chat Recipe | How to make Ram Laddu Chat Indian Kachori Recipes Paneer Kachori Recipe Aloo Kachori Recipe Green Peas Kachori Indian Curries Recipes Kashmiri Khatte Baingan Recipe Bhindi Salan Recipe -
Tomato Chokha Recipe | How to make Tomato Chokha
Tomato Chokha Recipe : Tomato Chokha or tomato bharta is a side dish made of roasted tomatoes. Tomato Chokha is a very popular dish of Bihar. Bihar’s Litti Chokha is known all over the world. Sattu filled Litti is baked / cooked and served with tomato chokha gives such a flavor and taste that almost everyone falls in love with this combination Litti and Chokha.
Tomato Chokha is served with Litti in Bihar and Uttar Pradesh. It is a special preparation of roasted tomatoes. Tomato chokha is not the only chokha recipe in Bihar, there are other famous chokha recipes as well. Brinjal Chokha or Baingan Chokha is also a popular dish and often served with Litti along with Tomato Chokha. Poptato Chokha is also a known combination with Litti.
Tomato Chokha is prepared with roasted tomatoes, mustard oil and mix of spices. This recipe can be adjusted according the taste of your own in terms of spices but mustard oil is a must to give it authenticity.
Tomato Chokha is very easy to make, yes, it will take a little extra attention. Tomatoes have to be cooked on fire. By the way, if you want to roast anything in the traditional way, a wood stove is needed, but tomatoes roasted on gas fire also gives the same taste. To get a slight roasted aroma, the tomato has to be roasted till its skin starts burning / charred.
Ingredients for Tomato Chokha Recipe
- Tomato: 2 large
- Onion: 1 finely chopped
- Green Chilli: 1 – 2 finely chopped
- Ginger: 1/2 inch finely chopped
- Garlic: 2 – 3 cloves
- salt as per taste
- Fresh Green Coriander: 1 tbsp finely chopped
- Lemon juice: 1 teaspoon
- Mustard oil: a little more than 1 teaspoon (a few drops)
How to make Tomato Chokha | Tomato Chokha Recipe
First of all, wash the tomatoes thoroughly. Wipe tomatoes with a clean cloth and make small cuts in it with a knife. The cuts are just to make sure that the tomato roasts evenly on fire. We do not have to cut the tomato thoroughly .
Tomatoes should be roasted on direct fire. Baking also gives the same taste but in order to get the charred flavor we should cook it on fire even after baking. Cook the tomatoes till you see that the tomato skin has started to break and char. When the peel starts burning, then the tomato is roasted well. It takes about 12 to 15 minutes to roast the tomatoes. While roasting tomatoes, keep turning the tomatoes from time to time in order to roast it evenly.
Once tomatoes are roasted and charred, keep aside and let it cool down completely. When tomatoes are cool enough to handle, peel the skin of tomatoes. Now mash the roasted tomato with fork or hand or a masher, alternatively you can make grind it in a mixer grinder as well. want. Chokha texture is lumpy. It is not an even paste of tomatoes. You choose the texture of chokha and grind or mash it accordingly. Here I have chopped tomatoes finely.
Now mix finely chopped onion, green chili and green coriander in it.
Now mix finely chopped ginger to it. Also, add salt according to your taste in it.
Now let’s heat mustard oil. We should be only heating the mustard oil to warm temperature. We should not cook mustard oil to high temperature at all. Often, when we use mustard oil in vegetables for tempering, we heat it till smoke comes out. To make tomato chokha, we do not have to heat mustard oil that much.
Check Green Peas Paratha Recipe here !
When the oil is hot, add chopped garlic and fry till the garlic becomes light golden.
Add this tempering of garlic in the roasted tomatoes and the rest of the mixture. Mix all the ingredients well. Now add the lemon juice as well and mix well.
Now Tomato chokha is ready to serve. It can be eaten / served with Litti. Tomato CHokha is good as a chutney as well and can be combined with parathas like plain paratha or ajwain paratha.
Read Tomato Chokha Recipe in Hindi !
Indian Snacks Recipes Ram Laddu Chat Recipe | How to make Ram Laddu Chat Veg Momos Recipe | How to make Veg Momos Chili Cheese Toast Indian Style Recipe ! Indian Kachori Recipes Paneer Kachori Recipe Aloo Kachori Recipe Green Peas Kachori Indian Curries Recipes Kashmiri Khatte Baingan Recipe Bhindi Salan Recipe -
Ajwain Paratha Recipe | How to make Ajwain Paratha
Ajwain Paratha Recipe is a very simple paratha recipe. Ajwain or carom seeds as it known in English, is a common spice which is often used as a household Ayurvedic medicine used for indigestion. Ajwain leaves also make good ingredients for paratha and chutney. The fragrance of ajwain / carom leaves and roasted seeds is also very beneficial in cough and cold. Ajwain is said to be a herb with a magical effect.
Ajwain Paratha Recipe
Ajwain Paratha is a dish that can be prepared quickly. Often we make Ajwain Parathas for breakfast and sometimes for lunch as well. It is a very healthy substitute for a routine chapati at home. Generally it is said that parathas consume a lot of ghee and so it is unhealthy but how much ghee should be added in making paratha is a personal choice. You can very well make a healthier version of any paratha by cutting on the amount of ghee or oil used in frying the paratha.
Ajwain Paratha comes very handy as it is a very simple recipe. We do not need much ingredients to make parathas. It is better taste if consumed hot but can be a good option to pack in lunch box as well.
Ajwain Parathas can be made in two ways. One way of making Ajwain Paratha is to mix the carom / ajwain seeds in the wheat flour and knead it and other way is when we can powder ajwain seeds and use it as a stuffing in paratha. Ajwain has a very stron taste and smell that is why mostly it is prepared mixing the seeds in flour while kneading.
Indian Paratha Recipes Palak Paneer Paratha Recipe Palak Paratha Recipe Sattu Paratha Recipe Green Peas Paratha Recipe Mushroom Cheese Paratha Recipe Pudina Lachha Paratha Recipe Cabbage Paratha Recipe Ajwain / carom as a green herb also can be used to make the parathas.
Ingredients for Ajwain Paratha
- Wheat flour: 1 cups
- Ajwain / carom seeds : 2 teaspoons
- salt as per taste
- Ghee: 2 tsp
- Oil: for frying the paratha
It is not necessary to use ghee. It is added to the flour so that the parathas become crispy. If you want to make the parathas more crispy than add 2 more tea spoons of ghee in the flour.
Ajwain Paratha Recipe – How to make
Take whole wheat flour in a pan. Now mix ajwain / carom seeds in the flour. Mix salt and ghee in the flour as well. Now in order to knead a soft dough, add water in small quantity and knead the dough. If desired, lukewarm water can also be used to knead the dough.
Once the dough is ready, keep it aside covered with a cotton cloth for 10 minutes.
Divide the dough into small pieces of equal size. Roll each portion into a 3 – 4 inch round shape. Now apply some ghee in the center of it and fold its outer ends inwards and close it. Now apply some dry flour on it and again roll it into a 5 to 6 inch round shape.
Keep the tawa / griddle on medium heat . When the griddle starts heating up, put the rolled paratha on it. When the color of the upper surface of paratha starts changing, turn it over. Now apply ghee or oil on it and cook it well till the brown spots start appearing. In this way, cook the paratha from both the sides. If you want ajwain parathas to be even more crispy , cook on low flames for a bit longer. Ajwain Paratha is ready. Repeat the process for rest of the dough.
If you do not wish to mix ajwain in wheat flour, you can also use it as stuffing. Ajwain seeds have very strong aroma and taste.
Ram Laddu Recipe | How to make Ram Laddu Chat
Do not add ajwain to the flour to make stuffed ajwain paratha. Knead the dough and divide it into small equal parts. Roll one part into a round shape. First apply some ghee on the paratha and now put just 1/4th teaspoon of ajwain seeds on it. Seal it well by folding the outer edges of the paratha inwards. Now roll it again in desired shape.
Put it on a hot griddle and cook it well by applying ghee on both the sides. Cook both sides till brown spots start appearing on paratha. Stuffed Ajwain Paratha is ready now.
Check Green Peas Paratha Recipe here !
When Ajwain Paratha is ready, eat / serve it hot. Ajwain Paratha is great in taste and good for health as well. Ajwain Paratha goes well with spicy chutney and pickles.
Read Ajwain Paratha Recipe in Hindi !
Indian Snacks Recipes Ram Laddu Chat Recipe | How to make Ram Laddu Chat Veg Momos Recipe | How to make Veg Momos Chili Cheese Toast Indian Style Recipe ! Indian Kachori Recipes Paneer Kachori Recipe Aloo Kachori Recipe Green Peas Kachori Indian Curries Recipes Kashmiri Khatte Baingan Recipe Bhindi Salan Recipe -
Mushroom Cheese paratha Recipe | How to make Mushroom Cheese Paratha
Mushroom Cheese Paratha Recipe is a stuffed paratha recipe which is inspired by pizza. Pizza is the most favorite food around the globe and the combination of veggies and cheese is loved by almost everybody. Mushroom Cheese Paratha is little different than the traditional stuffed paratha recipes. We can say that it is a fusion paratha. A mix of Indian Paratha and Pizza.
Traditionally we use boiled potato, cauliflower, cabbage, sometimes green peas and green leaves to make stuffed parathas. Mushroom and cheese are the modern day edition to the traditional stuffed parathas.
Mushroom Cheese Paratha, when hot, has same consistency of cheese as in pizza. In this recipe of Mushroom Cheese Paratha, I have only used Mushroom in the process of making stuffing but it will be easy to accommodate same kind of cheese paratha with other vegetables like capsicum and any other combination that can go well with cheese.
Here you will find the complete list of ingredients to prepare mushroom cheese paratha along with the detailed steps of the recipe.
Mushroom Cheese Paratha Recipe Ingredients
For Dough
- Whole Wheat Flour : 1 cup
- Water to knead dough
- Salt to taste
- Ghee / Oil : 1 tsp
For Mushroom Cheese Paratha Stuffing
- Mushroom : 10 pieces
- Garlic : 2 – 3 cloves chopped
- Green Chili : 1 fine chopped
- Salt to taste
- Mozzarella Cheese : 4 Table Spoon
- Oregano : 1 Table Spoon
- Oil to fry Mushroom Cheese Paratha
Mushroom Cheese Paratha Recipe
In order to prepare Mushroom Cheese Paratha, first we prepare the dough. In this recipe Whole wheat flour is used to make paratha.
Take whole wheat flour in a kneading / mixing pan. Add ghee and salt in the wheat flour and mix thoroughly. Adding some herbs like oregano in wheat flour also enhances the taste of Mushroom Paratha. 
Mix all the ingredients and knead a smooth dough. Add water in small quantity at a time and keep kneading. 
Once the dough is ready, keep it covered with a cotton cloth for 10 to 15 minutes. Meanwhile, prepare the stuffing for Mushroom Cheese Paratha. For Stuffing
For stuffing , heat 1 tsp of cooking oil in a pan, add chopped garlic, green chili and chopped mushroom. Also add salt to taste. I have not added any other spice here. If you wish to add red chili powder, you can add now. 
When we cook mushroom, it leaves a lot of water. Cook mushroom for 4 to 5 minutes on medium low flames till it becomes completely dry. If mushroom is not cooked to dry consistency, it will be difficult to make paratha with. Add 1 tea spoon oregano now if you have not added in the dough while kneading. 
After cooking mushroom to dry, turn the flames off and keep it aside to completely cool down. 
Now add grated mozzarella cheese in cooked mushroom and mix well. Stuffing for Mushroom Cheese Paratha is ready. For Paratha
Now divide the dough in small portions. Roll one portion of dough to chapati size and keep the mushroom filling in one half of the rolled dough leaving some space at the sides. 
Fold the other half of rolled dough on it and press the sides nicely with a fork or with fingers. This way, when we cook the paratha, cheese will not flow out of it. 
Heat a tawa and place the stuffed paratha on it. Cook one side and flip the side to cook the other side as well. Cook evenly from both sides. 
Now apply ghee or oil on both sides and cook till brown spots start appearing on the paratha. Mushroom Cheese Paratha is ready.
Repeat the process for rest of the dough.Mushroom Cheese Paratha is ready. It is a quick recipe to get the taste of pizza in a paratha. Serve it hot with sauce. Mushroom cheese paratha tastes good when it is consumed hot. It is not a very good option for lunch box but it tastes heavenly when consumed hot. Enjoy Mushroom Cheese Paratha.
Check recipe in Hindi at Nayi-Umang.in
Indian Snacks Recipes Ram Laddu Chat Recipe | How to make Ram Laddu Chat Veg Momos Recipe | How to make Veg Momos Indian Kachori Recipes Paneer Kachori Recipe Aloo Kachori Recipe Green Peas Kachori Indian Curries Recipes Kashmiri Khatte Baingan Recipe Bhindi Salan Recipe -
Moong Dal Halwa Recipe | How to make Moong Dal Halwa
Moong Dal Halwa Recipe comes specifically from Rajasthan. Though Moong Dal Halwa comes from Rajasthan but it is very popular and commonly prepared in homes in North Indian states Uttar Pradesh and Haryana. Generally halwa is prepared with flours like whole wheat flour, semolina, gram flour and other different flours. Moong Dal Halwa is special in a way that it is not prepared using flour, instead it is prepared with Moong Dal (Yellow Lentil).
Moong Dal Halwa is prepared with a rich quantity of ghee. Ghee is the main ingredient to prepare halwa. Halwa is generally rich in ghee but Moong Dal Halwa is extra rich in ghee. Traditionally the recipe says that ghee should be as much as the quantity of Moong Dal but that sounds like a lot of ghee. This Moong Dal Halwa Recipe is modified a bit. Quantity of ghee is halved as compared to the traditional recipe of Moong Dal Halwa and also amount of sweeteners is reduced.
Traditionally jaggery is used to make moong dal halwa but now sugar has replaced jaggery. In this recipe of Moong Dal Halwa, I have used a mix of jaggery and sugar. Why Jaggery and Sugar, because jaggery adds a bit of earthiness / specific aroma in the prepared dish.
Chili Cheese Toast Indian Style Recipe !
It is a choice if you wish to prepare Moong Dal Halwa with sugar or jaggery or a mix of both. Here is the complete recipe of Moong Dal Halwa with complete recipe details and the list of required ingredients.
Details : Moong Dal Halwa Recipe
Ingredients for Moong Dal Halwa Recipe
- Moong Dal ( Yellod Dal ) : 1 cup
- Ghee : 1/2 cup
- Green Cardamom : 5 – 6 crushed
- Full Fat Milk : 2 + 1/2 cups
- Jaggery : 1/4 cup (optional)
- Sugar : 2/3 cup
- Crushed / Grated Almonds : 15 – 20
How to make Moong Dal Halwa
Moong Dal Halwa is prepared with yellow split moong dal. First of all, wash moong dal and soak it in water for 5 hours. Soaking Moong Dal is important step for making halwa. Moong Dal should be soaked in water for at least 5 hours. It is better to soak moong dal overnight and next morning it can be used to make halwa. 
Drain the water from soaked Moong Dal and grind it to make a fine moong dal paste. Do not add water while grinding dal. As dal is already soaked for long enough, no water is required in grinding dal. 
Now heat ghee in a heavy bottomed pan, whether it is a pressure cooker or kadahi but the pan should be heavy and thick as roasting moong dal in ghee is a long process. We should just heat the ghee to warm temperature. 
Once ghee is warm, add moong dal paste in it. Mix it continuously else the dal will start sticking to the pan. While stirring / mixing, keep the flames low. We need to cook moong dal halwa on low flames only. 
Keep mixing and stirring dal in ghee. Slowly in the process, moong dal soaks whole ghee and starts coming together. We should still keep stirring till moong dal consistency is grainy. This process takes almost 25 minutes on low flames. 
After cooking moong dal in ghee for almost 25 minutes, moong dal achieves the grainy consistency. At this point, ghee is completely soaked in and dal looks like as it is shown in the picture at left. It really takes a lot of efforts in stirring , mixing and standing that long near the cooking stove to achieve grainy consistency.
Check Walnut Ladoo Recipe here !
Now add milk in the cooked moong dal. Add little quantity of milk at a time and keep stirring again continuously but keep the flames low. Some people also use water instead of milk. 
Now add jaggery and sugar in it. Keep stirring. Once we add jaggery and sugar, halwa becomes a bit thin consistency but after cooking for a while it reaches thick consistency again. Color of moong dal halwa also changes after adding sugar. 
Keep stirring. Add cardamom powder in it and mix well. Keep cooking further till all the ingredients come together. After adding sugar, cook for almost 5 minutes or till the halwa reaches thick consistency. 
Now moong dal halwa is ready. You can see the color change in halwa when it is ready. Initially the color of halwa is yellow but once sugar is added and cooked completely, color changes to golden brown. Moong Dal Halwa is ready now. Though the recipe of preparing Moong Dal Halwa is simple and easy but it is a long process. Dal takes a lot of time in cooking and that is why cooking takes so much time. There are other variations of this Dal Halwa where we can use moong dal powder or we can first roast moong dal and than make grind it to make powder to be used in halwa.
Check Palak Paneer without oil Recipe !
Also there are variations with less quantity of ghee and using alternate sweeteners instead of sugar. You can always make changes in a recipe in order to make it suitable for personal taste and health requirements.
Once Halwa is ready, garnish with crushed almonds. 
Moong dal halwa is ready to serve. Moong Dal Halwa is a perfect Indian sweet for festivals.
Other Moong Dal Recipes:
Ram Laddu Recipe | How to make Ram Laddu Chat
Indian Snacks Recipes Ram Laddu Chat Recipe | How to make Ram Laddu Chat Veg Momos Recipe | How to make Veg Momos Indian Kachori Recipes Paneer Kachori Recipe Aloo Kachori Recipe Green Peas Kachori Indian Curries Recipes Kashmiri Khatte Baingan Recipe Bhindi Salan Recipe -
Pudina Lachha Paratha Recipe | How to make Pudina Lachha Paratha
Pudina Lachha Paratha is a crispy layered paratha which is prepared using dried mint leaves. Paratha needs no introduction. Parathas are healthy, quick and tasty bread which is often prepared in breakfast. Pudina Lachha Paratha is a preparation which makes parathas heathy, delicious and quick to do.
Pudina is a much known herb. it is often used for its medicinal benefits. Ayurveda suggests Pudina or Mint leaves as the best medicine for healthy digestive system. Often Pudina is included in making chutney, raita and salad. Pudina can be used to make parathas as well. Aromatic delicious pudina lachcha parathas are loved by everybody.
Pudina Lachha Paratha is different than the Pudina Paratha. Lachha Paratha is a special paratha which is layered and crisp. It has the spirals going on the top. In order to make Pudina lachha Paratha crispy and flakey, ghee is generously added while kneading the dough and while frying the lachha paratha. We always look for healthy variations of recipes, this recipe of Pudina Lachha Paratha is also modified to make it healthier as compared to the traditional one.
Chili Cheese Toast Indian Style Recipe !
In order to prepare Pudina Lachha Paratha, Pudina or Mint leaves are dried and then used in making. We can get dried Pudina / Mint leaves from grocery store. In case dry pudina is not available, we can always make it ready at homes. Here is the complete recipe of Pudina Lachha Paratha in detail along with the Ingredients required.
Check Cabbage Paratha Recipe here !
Details : Pudina Lachha Paratha Recipe
Ingredients for Pudina Lachcha Paratha
- Wheat Flour : 2 cups
- Water : to knead dough
- Mint Leaves : 3 cups packed
- Salt to taste
- Red Chilli Powder : 1/2 tsp (adjust to taste)
- Roasted Cumin Seeds / Powder : 1 tsp
- Ghee : 3 tbsp (including frying parathas)
How to make Pudina Lachha Paratha
Take wheat four in a big mixing pan. Add one spoon ghee in it. Add some salt to taste and knead the smooth dough while adding water in small quantity at a time. Once dough is ready, Keep the dough aside for 15 minutes.
Meanwhile, If you do not have dried mint leaves, it can be done with fresh mint as well. Wash mint leaves. Heat a tawa / skillet and dry roast mint leaves on it till it start becoming crisp. When leaves are dried and crisp, it breaks easily. This step need patience as drying the mint leaves is going to take somewhere around 7 – 8 minutes on medium flames.
Once mint / pudina is dried, grind the roasted mint leaves to make a fine powder. Mix salt, red chili powder and roasted cumin seeds in it.
Now divide the dough into small round balls and roll one dough ball as large and thin as possible. Apply thin layer of ghee on it. Sprinkle 2 tea spoon of mint powder and spice mix on it.
Ram Laddu Recipe | How to make Ram Laddu Chat
Now fold it back and forth for lachcha paratha. We can make pudina paratha any way we like whether it is as stuffing or it is as shown in the picture. Now fold it again in spiral to make round shape.
Dust the rolling board with wheat flour and roll the dough again to make paratha. The size we can keep around 5 – 6 inches. Heat a tawa / skillet and place the pudina lachcha paratha on it.
Check Green Peas Paratha Recipe here !
Flip the side when top side starts changing the color. Turn the side again and apply ghee on both the sides one by one. Cook even from both sides till the brown spots appear on it.
Pudina Lachcha Paratha is ready. Serve it hot with tea, pickle or the chutney of your choice. Read Green Peas Chutney Recipe !
Indian Snacks Recipes Ram Laddu Chat Recipe | How to make Ram Laddu Chat Veg Momos Recipe | How to make Veg Momos Indian Paratha Recipes Palak Paneer Paratha Recipe Palak Paratha Recipe Sattu Paratha Recipe Green Peas Paratha Recipe Mushroom Cheese Paratha Recipe Ajwain Paratha Reicpe Cabbage Paratha Recipe Indian Kachori Recipes Paneer Kachori Recipe Aloo Kachori Recipe Green Peas Kachori Indian Curries Recipes Kashmiri Khatte Baingan Recipe Bhindi Salan Recipe