Chia Besan aur Sattu Ki Barfi...

Chia Besan aur Sattu Ki Barfi....

When festivals are around and sweets are in demand let's make some home made sweets with Lyva Organic Chia seeds..
Chia is an edible seed that comes from the desert plant Salvia hispanica, which is grown in Mexico. "Chia" means strength, and it used used as energy boosters. It contains healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium. Chia seeds are an unprocessed, whole-grain food that can be absorbed by the body as seeds. About 2 tablespoons of Chia contains 139 calories, 4 grams of protein, 9 grams fat, 12 grams carbohydrates and 11 grams of fiber, plus vitamins and minerals.The mild, nutty flavor of chia seeds makes them easy to add to foods and beverages. They are most often sprinkled on cereal, sauces, vegetables, rice dishes, or yogurt or mixed into drinks and baked goods. They can also be mixed with water and made into a gel.
I have roasted the chia seeds.. hence it gives crunchiness to the barfi along with almond flakes.
This is a recipe and review for Plattershare and Go Organic India for Belly Nirvana Program....

Ingredients
1/3 cup Sattu
1/3 cup Besan/Gram flour
1/2 cup Organic Coconut Sugar or Organic Jaggary powder
Pinch of Salt
1/4 tsp Cardomom powder
2 tbsp Almond flakes
1 tbsp Pistachio coarsely ground
2 tbsp Organic Chia Seeds roasted

3/4 cup Milk 

1/4 cup Ghee

Method
Grease a square tray and keep it aside.
Take a wok and add ghee. Let it melt. Add the besan and sattu. Stir it continuously and saute it on low heat till light golden brown in colour. Add the coconut sugar or jaggary, stirring it continuously, cook it for a minute. Gradually pour the milk and keep stirring till continuously till all the ingredients combines together. Add the chia seeds, salt and cardomom powder. Stir and cook till it starts to leave the sides of the wok. Spread the mixture on the square tray. Sprinkle with pistachios and almond on top and gently press the mixture. Let it cool completely before cutting and serving.   

Chickpea and Cottage Cheese Salad with Raw Mango and Coriander Chutney Dressing...

Chickpea and Cottage Cheese Salad with Raw Mango and Coriander Chutney Dressing...

This salad has an Indian touch made with green raw mango and coriander leaves chutney with a drizzle of mustard oil for flavour.... This can be served as a vegetarian starter dish.

For the Dressing

Ingredients

1 small bunch of Coriander leaves chopped

1 small Raw Mango chopped

2 Green chillies

1 small piece Ginger sliced

Salt to taste

Method

Take a grinder and add coriander leaves, green chillies, raw mango, ginger and salt. Grind it into a paste. 

For the Salad

Ingredients

2 cups of boiled Chickpeas

1 cup of Cottage Cheese cut into small pieces

2 Cucumber cut into small cubes

2 Tomatoes cut into small cubes

1 Onion chopped

Few Coriander leaves chopped

1 tbsp Lime Juice

Green Chutney

Salt to taste

2 tbsp Mustard Oil

Method

Take a bowl. Add the chickpeas,  cottage cheese, onion, tomato, cucumber and coriander leaves. Mix it.  Add the salt and lime juice. Mix it. Add the green chutney and mustard oil. Mix it. This salad can be served as a vegetarian starter. 

Moroccan style Lemon Butter Chicken Chickpea Soup..

Moroccan style Lemon Butter Chicken Chickpea Soup..

It is very easy to make and taste great. It's a wholesome meal made with vegetables, chicken and chickpeas and served with Moroccan  Bread...

Ingredients

1 bowl Boneless Chicken breast pieces 

1/2 cup Boiled Chickpeas 

1 small size Onion finely chopped 

1 small size Potato diced 

1 small size Carrot diced 

2 Bay leaves 

3 tbsp Cilantro / Coriander leaves chopped 

1/4 cup Spinach chopped 

1 tsp Garlic chopped 

1 cup Chicken stock

5 cups of Water 

1 tbsp Lime juice 

2 tbsp + 1/2 tsp Butter Or Olive oil 

Salt to taste 

1 tsp Pepper powder 

1 tsp Cumin powder 

1 small stick Cinnamon 

1 Star Anise

Method 

Take a pot, add 2 tbsp butter / Olive oil. Let it melt. Add onion, cinnamon stick, star anise, garlic and bay leaves. Saute it for 2 minutes.  Add carrot, chickpea  and  potato.  Sauté for 1 minute. Add chicken pieces, stir it for 2 minutes. Add the salt, cumin powder and pepper. Stir it for a minute. Add chicken stock and water. Stir it, cook for 10-12 minutes on low flame. Add the spinach and cilantro. Cook for 3 minutes. Add lime juice and 1/2 tsp butter/ Olive oil.  Serve with Moroccan Bread.

Morracan Bread....

Please click on the link for the recipe. . . 

http://suskitchenbysumitra.blogspot.com/2016/07/moroccan-bread-khobz.html

Keema Aloo Choley

Keema Aloo Choley 

Ingredients 

1 bowl Mutton Mince 

1 bowl Chickpeas boiled 

10 to 12 Baby Potatoes boiled 

1 Onion chopped 

1 Tomato chopped 

1 tbsp Ginger Garlic Chilli paste 

1/2 tsp Cumin seeds 

1 tsp Coriander - Cumin powder 

1/2 tsp Turmeric powder 

1/2 tsp Garam Masala powder 

2 tsp Choley Masala 

Salt to taste 

3 tbsp Oil / Ghee

Few Coriander leaves chopped

Method 

Take a wok, add oil / ghee. Let it heat. Add cumin seeds and let it crackle. Add garlic - ginger - chilli paste. Sauté it for 2 minutes. Add the onion. Sauté it for 2 minutes. Add the Kheema, choley and the potatoes. Stir a cook for 5 minutes. Add the spices, salt and tomato. Stir it and cook for 5 minutes. Add 1/2 cup water. Stir, cover and cook for 10 minutes. Once done, garnish it with coriander leaves. Serve it hot with parathas or pav..

Kulcha Buns Stuffed with Chatpata Choley...

Kulcha Buns stuffed with Chatpata Choley.... 

I remember having Choley kulcha in Manali... Instead of making two different dishes.. I thought of stuffing the Choley in the kulcha.. It taste awesome with the buttery taste. Have it hot... 

For the Choley

Ingredients

1 cup Chickpeas soaked overnight and boiled 

2 Boiled Potatoes chopped into small pieces

1 Onion chopped

1 Tomato chopped 

1 tsp Garlic minced

1/2 tsp Ginger minced

2 Green chillies chopped 

1/4 tsp Cumin seeds

1 tsp Chaat Masala

Salt to taste 

1 tsp Roasted Cumin powder 

Few Coriander leaves chopped 

Juice of 1 Lime 

1 tbsp Oil 

Method 

Take a wok, add oil, add cumin seeds. Let it crackle, add the garlic, ginger and chopped chillies. Sauté it for 1 minute. Add the onions, sauté it till translucent. Add the tomato, stir it, add the chopped potato and the chickpeas. Stir and add 1/4 cup of water.Cover and cook till the water has dried up. Add the salt, chaat masala,roasted cumin powder and lime juice. Mix it. Take it off the flame. Add the coriander leaves for garnishing. Keep it aside while we make the Kulcha buns. 

Kulcha Buns

Ingredients 

3 1/2 cup Whole Wheat Flour

1/4 cup Luke warm water

1 tbsp Sugar

1 1/2 tsp Dry Yeast

Salt to taste

1/2 cup or more Water

2 tbsp Butter (room temperature)

Method 

Take the yeast and sugar and mix it into the lukewarm water. Let it rise. Add the salt into the flour and mix it. Make a well in the centre of the flour. Pour in the yeast water and little more water and knead it into a soft dough. Add little butter and knead the dough well for 10 minutes. Apply little butter on the dough, cover and keep till it rises double in size. Punch the dough and divide the dough into equal portions, size of a tennis ball. Cover and keep for another 15 minutes.

To make the stuff Buns... 

Grease a baking tin with oil. Take one portion of the dough, flatten it. Add the chatpata Choley in the centre. Close the edges of the bun. Place the bun on the baking tin.leave some distance for the next bun. Apply oil on the bun and flatten the bun. Keep it for 20 minutes. Bake at 180 degrees for 20 to 25 minutes in a preheated oven. Apply butter on top of the hot buns.

Aam, Gosht Aur Chane ka Achar.....

Aam, Gosht Aur Chane ka Achar.....

Raw Mango and Chickpeas pickle is a pickle from Rajasthan. I wanted to give it a twist... This pickle is for all non veg lovers. I have added Mutton and innovated the spice powder. Something different and worth the try. 

For Marinating the Mutton 

Ingredients

1 bowl boneless Mutton cut into small pieces

1 tbsp Ginger and Garlic minced 

Salt to taste

1/4 tsp Turmeric powder

1 tbsp Chilli powder 

Juice of 1 Lime

Method 

Marinate the mutton with all the above ingredients for 1 hour. Pressure cook the mutton, cook it for 3 whistles. Let the pressure release. Open the lid, if there is any water remaining, dry it up. Take the mutton out from the pressure cooker and keep it aside. 

For the Spice powder 

Ingredients 

1 tbsp Mustard seeds

10 to 15 Pepper Corn

8 or more Whole Dry Red Chilli as per the spice required 

1/2 tbsp Dry Ginger powder

2 tbsp Madras Curry powder

1 tsp Garam Masala

1/2 tsp Turmeric powder 

Method 

Grind all the above ingredients together into a powder. 

For the Pickle 

Cooked Mutton pieces 

1 Bowl of Chickpeas soaked overnight and boiled ( it should be just cooked and not mushy)

1 cup peeled and grated Raw Mango (squeeze out the excess water) 

1 tbsp Garlic and Ginger minced 

Spice powder

Salt to taste 

1/2 tsp Sugar 

Juice of 1 Lime 

Few Curry Leaves

1/4 tsp Mustard seeds

2 pinches of Asafoetida 

1 cup Mustard Oil 

Method 

Heat the oil in a wok, add the mustard seeds. Let it crackle, add the curry leaves, garlic - ginger and asafoetida. Sauté it for a minute. Add the mango, let it cook for 5 minutes in the oil. Add the chickpeas and the mutton pieces. Stir and mix the mutton pieces. Add the spice powder, sugar and salt. Stir it and cook for 2 minutes. Switch off the gas. Add the lime juice. Stir it and let it cool. Store it in a dry glass jar and refrigerate it. It will stay for 2 months.