Sooji/Rava/Semolina: Mathri/Litti/Khasta: Snacks

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Hope you all are doing well and trying plus enjoying the recipes shared by SAP LIFE. If you have any query or feedback kindly mail us at sapgtd2017@gmail.com and do comment, we will appreciate to improve ourselves and help out with the answer to your queries.

Being a foodie and cook, I just believe that there is no rule for cooking. Think, Experiment, Explore and Break the Rule and Cook. So today I am cooking and writing a recipe which is again related to my childhood memories. This recipe is related to my uncle (My Father’s Friend), Actually it is his recipe only. Me and my mom learnt from him only. Few years back there used to be a get together business party happening every month at my home in Patna, Bihar. My father is a businessman and he used to give party to all his friends and business circle. And the menu was always the non-veg dishes like chicken curry or mutton curry with litti chokha and pulav. One day, one of my father’s friend Vinod uncle came early at my home and asked mom to let him cook the dinner for today’s party. He said,” He will make some different Bihari dishes.” So, after my mom’s permission he started cooking and he made awesome dishes which we never had before. He prepared Sooji litti, Bhuna mutton chaap, tomato chutney with soya leaves, Bhuna laziz aloo, Keema pakoda and Yeah of course litti chokha (the mandatory). And at night, everyone loved the food made by him and appreciated a lot. From that day, I was in love with sooji litti. My Mom learnt everything from him and I learnt from my mom. Vinod uncle was no more with us but yes his recipe, kindness and helping nature is always in our heart forever. So, sharing his recipe and it’s dedicated to him only.

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Sooji litti is a crispy snacks which is very easy to made and I love to have with Tea.

Cuisine Type: Indian

Category: Snacks

Time Taken To Prepare: 1 hour

List of Ingredients:

Sooji: 1/2 kg

Wheat Flour: 2 Spoon

Warm Water: As required

Carom seeds/Ajwain: 1/2 Spoon

Onion Seeds/Kalonji: 1/2 Spoon

Salt: As per your Taste

Refined Oil/ Ghee: 1/2 cup to add in flour and As Required for frying.

Preparation Steps:

  1. Take a big bowl, add sooji and wheat flour in the same quantity as mentioned above.
  2. Add carom seeds, onion seeds and salt as per your taste.
  3. Mix the mixture well.
  4. Add 1/2 Cup of Ghee or refined oil in the above mixture and again mix well.
  5. Slowly add warm water and knead a tight dough.
  6. Leave the dough for 10 minutes and cover it with wet cotton cloth.
  7. After 10 minutes, knead the dough again and divide the dough into small balls and press the balls into your palm and flatten.
  8. Deep fried in slow medium flame till it become light brown both the side.
  9. Take out into the tissue papers and serve it with hot tea/coffee.

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Note:

You can use oil/ghee as per your taste or health.

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Bottle Gourd/Lauki//Ghiya/Doodhi/Lau :Raita

Hello Foodies!

Hope you all are doing well and trying plus enjoying the recipes shared by SAP LIFE. If you have any query or feedback kindly mail us at sapgtd2017@gmail.com and do comment, we will appreciate to improve ourselves and help out with the answer to your queries.

Today, I come with my Mom’s recipe which is an Indian Dish called “Lauki (Bottle Gourd) Ka Raita” which is very healthy, easy to made and best diet for summer season. Lauki and Curd both are very healthy and cool in nature which provides coolness and essential nutrients to the body. This Raita is one of the favorite side dish of North and East Indians generally have with Parathas, Pulav, Biryani, Etc.

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Cuisine Type: Indian

Category: Side Dish

Time Taken To Prepare: 30 Minutes

Serving: 2

List of Ingredients:

Bottle Gourd: 1 cup Grated

Plain Fresh Curd/Dahi: 2 Cup Whisked

Water: 4 Cup

Roasted Cumin/Jeera Powder: 1/2 Spoon

Black/Rock Salt: 1/2 Spoon (Or as per your Taste)

Red Chilli powder: 1/4 Spoon (Or as per your Taste) You can add 1/2 Spoon chopped green chillies instead of red chilli powder if you like the crunch of green chilli in your mouth.

Chat Masala: Pinch Of For Garnishing

Mint (Pudina) Leaves: 3 to 4 For Garnishing Optional (You can also garnish with fresh chopped green coriander leaves).

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Preparation Steps:

  1. Peel the lauki, wash it properly and finely grate it.
  2. Take a kadai, add water, grated lauki, and 1/4 spoon salt.
  3. Boil it for five minutes.
  4. Strain it properly.
  5. Take whisked plain curd into a bowl and add roasted jeera/cumin powder, black/rock salt, red chilli powder or chopped green chilli. Mix Well.
  6. Then add boiled lauki and mix well and give a rest it for five minutes.
  7. Take a serving bowl, add Raita (the above prepared mixture) and garnish it by adding pinch of Chat Masala, Roasted Jeera powder, Red chilli powder and chopped coriander leaves or pudina leaves.
  8. An healthy “Lauki Raita” is ready for your taste.

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Tip: You can adjust Masala as per your taste and health.

Raw Mango Chutney

Hello Foodies!

Hope you all are doing well and trying plus enjoying the recipes shared by SAP LIFE. If you have any query or feedback kindly mail us at sapgtd2017@gmail.com and do comment, we will appreciate to improve ourselves and help out with the answer to your queries.

Summer, is the season of vacation, having watery fruits, refreshing drink and shakes but the most favorite of mine is “Mango”. Every year I am waiting for the summer season, not because of weather but only and only for Mango. So today I come with one of the recipe “Raw Mango Chutney” which reminds me my hometown’s marriage party. This Khati meethi Aam ki chutney is one of the menu which is the part of side dishes in the marriage function in Bihar generally in summer.

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Cuisine Type: Indian

Category: Side Dish

Time Taken To Cook: 30 Minutes

Serving: Many

Storage Capacity: 2 Weeks in Refrigerator.

List of Ingredients:

Raw Mango: 4 Small

Mint/Pudina Leaves: 3-4 for Garnishing

Roasted Jeera Powder: 1/2 Spoon

Red Chilli Powder: 1/4 Spoon

Rock Salt: 1/2 Spoon

Jaggery/Sugar: 1 Cup

Onion Seeds/Kalonji: 1/4 Spoon

Refined Oil: 2 Spoon

Water: 1/4 Cup

Preparation Steps:

  1. Peel out all the raw mangoes.
  2. Wash them with the fresh water.
  3. Shred all the mangoes.
  4. Take a kadai, add 2 spoon of refined oil and heat it.
  5. Add onion seeds and let it crackled.
  6. Add shredded raw mangoes and saute it for 10 mins.
  7. Add Sugar, Red Chilli Powder, Roasted Jeera Powder, Black/Pink Salt, and water.
  8. Mix well and stir.
  9. Cover the lid and let it cook on the low flame for 20 minutes till the chutney become like jelly.
  10. Stir twice in the duration of 20 minutes.
  11. Take out into the serving vessels and garnish with pudina leaves.

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*Healthy Tips:

1. You can adjust spices as per your taste and health.

2. The diabetic patient, please use Sugar-free/Jaggery/Organic Desi Khand instead of sugar.

3. Use Jaggery/Honey/Organic Desi Khand instead of Sugar.

4. Always buy dark color of Jaggery (best jaggery) instead of light color.

5. Excess intake of sugar and salt are not good for health.

Shaheed Jawan: Tribute

SAPLIFE
Tribute “SHAHEED JAWAN”

Hello Readers!

Hope you are enjoying reading our blog. After a long time, I am back with my thoughts and emotions which are converted into a poem, hope you will like it. Keep following us on our different social sites and please do subscribe our blog & pages.

14th February,2019, India. When the whole nation was celebrating Valentine’s Day “The Day Of Love” then one scary and pain full incident was happened on the Jammu Srinagar National Highway. This was attacked by a vehicle-borne suicide bomber at lethpora, in the Pulwama district, Jammu and Kashmir, India. A bus carrying security personnel was rammed by a car which was carrying more than 300 kilograms (660 lb) of explosives including 80 kilograms (180 lb) of RDX, a high explosive and ammonium nitrate. It caused a blast and the attack resulted in the deaths of 40 innocence Central Reserve Police Force (CRPF) personnel of the 76th Battalion and many injured. The attack was done by the Pakistan-based Islamist militant group Jaish-e-Mohammed and the attacker was Adil Ahmad Dar, 22 years old, a member of Jaish-e-Mohammed Terrorist group.

It was the deadliest terrorist attack on India which left the whole nation in tears and shock. My this Poem is dedicated to the Indian Soldier as a tribute who have been killed in this attack. The Whole Nation will remember your’s brave-hearts and sacrifice always.

SALUTE, SALUTE, SALUTE!!!!!!

Jai Hind!

Mom’s Recipe |Assamese Cuisine| Koni diya Lao bhaji |Andewala Lauki Sabji |Bottle gourd with egg

Hello Readers,

Hope you still remember our blog. I know we haven’t publish any blogs for quiet a long time which must be disappointing for you. Apologies!

Actually we three got little busy with some other priorities. But we are coming back with new blogs. As the summer has approached and you feel like eating something light. Today I am sharing my Mom’s recipe which is one of my favorite too. Bottle gourd is one of the popular vegetables available in summers. Mostly people don’t like it much. Even my Mr Right was one of them but when he tasted this recipe. He was like can lauki sabji be so tasty. Its very easy and healthy recipe. Minimal use of ingredients.

Scroll down for the recipe.

Assamese Cuisine – Koni diya Lao bhaji

Prep Time : 10-20 minutes
Cook time : 20-30 minutes
Serve : 2
Level Of Cooking : Easy

Ingredients

Bottle Gourd – 1 medium size (250 grams

Egg – 1 nos

Dry Red Chillies – 1 to 2

Mustard seeds – 1-2 tsp

Garlic pods – 4-5 ( peeled and crushed)

Turmeric powder – 1/2 tsp

Salt as per taste

Mustard Oil – 4 tbsp

Cooking Method:

  1. Wash and cut the bottle gourd without skin into cubes.
  2. Boil the chopped pieces in water until it turns soft.Add little salt.
  3. Strain it from water and keep it.
  4. In a pan/kadhai add the oil and let it get smoky hot.
  5. To the oil, add mustard seeds, dry red chillies, garlic and fry it. Add turmeric powder.
  6. Add the boiled bottle gourd and fry it. Give a good stir.
  7. Let it get cooked for a while.
  8. Add egg and mix it well until egg gets cooked. Adjust salt.
  9. Switch off the flame and serve it hot with plain steam rice or roti.

Stepwise picture:

Bihar’s Saturday Special Lunch Meal|Khichdi|National Food|Traditional |Healthy Food|Recipe

Hello Foodies!

Hope you all are doing well and trying plus enjoying the recipes shared by SAP LIFE. If you have any query or feedback kindly mail us at sapgtd2017@gmail.com and do comment, we will appreciate to improve ourselves and help out with the answer to your queries.

My last post was a special Bihari Cuisine , hope you people have tried and liked it. Today I come again with a Bihari Cuisine “Khichdi Chokha Thali”. Litti Chokha is one of the famous dishes in Bihari’s Cuisine and the staple food of Bihar includes Rice, Dal, Roti, Sabji, Pickle, Papad etc. Biharis mostly eat Rice in lunch and Roti or Paratha in breakfast and dinner with dal, sabji/bhujiya, and different veg or non-veg curries of their choices on a daily basis but on a Saturday midday meal or lunch is different from every day. Mostly Hindu Biharis eat Khichdi on Saturday in lunch with chokha, chutney, tilauri-papad, pickle, pakoda/bachka etc. Khichdi is prepared with the combination of rice and lentils(Dal) seasoned with spices and along with the tadka of desi ghee and phoran and serve with Aloo chokha which is made of smashed boiled potatoes, onion, mustard oil, salt, roasted flakes of red chilies and roasted jeera. Few people add few more inclusions in the Saturday special lunch thali with chutney, pakoda, pickle, tilauris-papad etc. In the winter season, Biharis make Masala khichdi which is made up of rice and dal along with spices, desi ghee and chopped vegetables like peas, cauliflower, potatoes, tomato etc.

 

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@sapgtd2017 “KHICHDI” “MID DAY MEAL”

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