Chicken Sukka

September 5, 2021 Leave a comment

Chicken sukka is a Maharashtrian style dry chicken recipe that is a treat for spice loving people. In my growing up years the one and only recipe we knew about with coconut was the nariyal barfi. It was only after I moved to Mumbai that I realised that coconut was one of the key ingredients for the base of any gravy and now I enjoy exploring new recipes with this incredible ingredient. Coconut not only gives texture to a dish but also adds nutty flavour to it. Chicken sukka is cooked with aromatic spices along with coconut that gives it a distinct flavour. It is a semi dry dish that can be served both as a starter or even as a main course.

Ingredients

Chicken : 500 gms

Ginger garlic paste : 2 tsp

Onion : 2

Turmeric powder : 1 tsp

Oil : 2 tsp

Salt as per taste

For the wet masala

coconut : ½ cup

Red chilli : 6

Coriander seed : 2 tsp

Cumin seed : 2 tsp

Peppercorns : 6

Cinnamon : 1

Clove : 2

Green cardamom : 2

Black cardamom : 1

Sesame seeds : 1 tsp

Poppy seed : 1 tsp

Step 1

Dry roast all the above mentioned ingredients except the dry coconut . Once done, let it cool.

Step 2

In the same pan dry roast the grated coconut until it releases the aroma.

Step 3

Grind the coconut and roasted masala into a paste.

Step 4

Marinate the chicken with ginger garlic paste, turmeric powder, salt and a tsp of ground masala. Keep it aside for at Least half an hour.

Step 5

Heat oil in a wok and add the sliced onion. Fry until golden brown.

Step 6

Add the marinated chicken and cook on a high heat for 8 to 10 minutes stirring occasionally.

Step 7

Add a cup of water and let it come to a boil. Next, put the ground masala and give them all a good mix. Cover and let it cook on medium flame for about 20 minutes stirring occasionally.

Step 8

Once the chicken is tender and moisture evaporates and you get desired consistency, it is done.

Step 9

Garnish and enjoy the chicken sukka with any Indian bread of your choice.

Tip

Dry coconut gives an authentic flavour to the chicken sukka

Sattu protein drink

September 20, 2020September 20, 2020 Leave a comment

Sattu — a staple food from Bihar has now been globally recognized as a magical ingredient and super food. The regional traditional drink also known as “ sattu sharbat” is indeed an energy booster and coolent that protects against the sun stroke and harsh summer. Rich in fiber, low in calories and high in protein, it is a perfect detox drink to cleanse the system. The tangy flavor of sattu sharbat gives an amazing kick to this summer refreshment and it keeps one full for a longer period of time.

Ingredients

Sattu : 4 tsp

Lemon juice : 1 tsp

Green chilli : 1 chopped

Black salt : 1\2 tsp

cumin powder : 1 tsp

Salt : as required

Water : 2 glass

Step 1
Take 4 tsp of sattu powder in a bowl.

Step 2
In a separate plate place the rest of the ingredients.

Step 3
Add those ingredients in the sattu powder.

Step 4
Gradually add the chilled water and with the help of a whisker blend them all together. Stir it until the sattu combines with the rest of the ingredients and is uniform without any lump.

Step 5
Pour it in a glass and enjoy it chill.

Tip

For the sweeter version, add milk and jaggery to the sattu and mix it well.

Rice flour dumpling ( पिट्ठा )

May 24, 2019November 8, 2025 1 Comment

Pitha (पिट्ठा) is a traditional Bihari delicacy and an integral menu of its cuisine. These steamed dumplings are high in protein and a flavourful guilt free snack. My mom used to serve it as evening snacks and was thoroughly relished by my dearest father. And now I do the same for my husband who equally enjoys it. It is a very humble and rustic dish that would never disappoint you. Bihari dal pita is prepared with rice flour and is stuffed with spicy lentil filling. One just requires to have an artful attention to the details for the perfect outcome.

Ingredients:

Rice flour : 300 gms

Chana dal : 250 gms ( soaked overnight )

Green chilli : 6 to 7

Garlic : 10 to 14

Cummin seed : 1 tsp

Aesfotida : ½ tsp

Turmeric powder : ½ tsp

Salt : as per taste

Step 1:

Knead the dough by adding the rice flour in about half cup of hot water along with ½ tsp of salt.

Step 2:

Mix it with the help of spatula. Cover the lid and keep it aside for few minutes.

Step 3:

Knead the dough and cover it.

Step 4:

In a mixing jar put together chana dal, green chilli, garlic, cummin, handi and aesfotida and salt.

Step 5:

Grind them together and make a smooth paste.

Step 6:

Flatten each of the balls carefully and fill the dal mixture.

Step 7:

Fold it into semicircle shape and place them in a grease steamer and steam it for about ten to fifteen minutes or until the dal filling gets cooked.

Step 8:

Once done take the Pitha out and let it cool down.

Step 9:

Slice them evenly and serve with green or red chutney

Tip:
Add extra dry rice flour if there is excess water in the dough.

The secret of good Pittha is the unique combination of spices Along with the chana dal.

Pua with rabari (Festive pancake)

March 15, 2019March 17, 2019 Leave a comment

“Make merry with colours on holi
&
The rest of the days with the colour of love”

Holi …. The most vibrant and colourful festival of India is synonym with vivacious colours and flavourful food. The holi celebration in my native state Bihar seems to be incomplete without pua and almost every household there is filled with the sweet aroma of the same. I don’t remember a single holi when we have missed out this traditional festive sweet. And with this colourful festival around, I thought of sharing this recipe so that the holi celebration may be even more sweeter and memorable amidst colours of love. Although each household has its own recipe of this dish, I hope I do justice to my family recipe. Pua is made with batter of flour, banana along with milk and is soaked in sugar syrup and is served with rabari and nuts. Enjoy this indulgent recipe. Happy holi !!!

Ingredients

For rabari

Full cream milk 1 litre

saffron strand 10 to 12

For sugar syrup

Sugar 1 cup

Water ½ cup

Green cardamom powder a pinch

For the pua batter

Maida ½ cup

Ripe banana 1

Milk 1cup

Fennel seed ½ tsp

Dry fruits as needed

Oil for frying

Step 1:
Reduce the milk along with Kesar and make rabbari out of it

Step 2:
In a bowl mix together flour,milk,mashed banana,fennel seed, elaichi powder and chopped dry fruits.

Step 3:

Mix them all together and make a smooth Batter with pouring consistency. Cover it and let it rest for at least half an hour.

Step 4:

In the meantime boil sugar and water until sugar completely dissolve and the liquid takes the form of syrup. Also add the saffron into it.

Step 5:

Add oil in a flat surface thick bottom pan. Once the oil is medium hot, slowly pour the batter with the help of a kalchi.(scoop)

Step 6:

Let it fry on a medium heat turning it as required.

Step 7:

Once the edge is golden brown take it out in an absorbent paper and dip it into the sugar syrup.

Step 8:

Holi … The most vibrant and colourful festival of India is synonym with vivacious colours and flavourful food.

Serve it hot with rabari and chopped dry fruits.

Tip:

You can also add few Tsp of rawa to make the pua crispier.
Here I have not added sugar in the rabbari since it makes the pua very sweet . But if you want you can definitely do so.

Bihari kebab (Granny’s kebab)

ImageDecember 5, 2018December 5, 2018 Nandini Bhushan2 Comments

Bihari kebab ( Granny’s kebab) I have been enjoying my mom’s mutton kebab since my childhood but it was only recently through an amazing food documentary show that I realised the origin and authenticity of this kebab. Though there is a lot of kebab dishes from around the world but the smoky aroma and melt […]

Potato PinWheel ( Aloo Nimki)

October 20, 2018 Nandini Bhushan2 Comments

Nimki is a light refreshing nibbles that is highly popular in Bihar. Since the dough is the same as nimki but is stuffed with potato, we call it aloo nimki. Aloo nimki is a new spin to the traditional Indian samosa. In fact when I get bored of making samosas, aloo nimki pops up in the menu as it is perfect for anyone’s taste. It is a mouth-watering snack where the potato stuffing is rolled in a maida dough and shaped like a pinwheel. The kids in particular relish it more because of its crisp texture and interesting shape . It is enjoyed best with red or green chutney.

Ingredients :

For Stuffing

Potato : 5 Nos.
Onion : 1 small thinly diced
Ginger paste: 1 tsp
Coriander powder: 1 tsp
Turmeric powder : ½ tsp
Red chilli powder: 1 tsp
Garam masala powder: 1 tsp
Aamchur powder: 1 tsp
Oil: For deep frying
Salt: As per taste

For the dough

Maida: 300 GM’s
Oil: 3 tsp
Salt: 1 tsp
Ajwain: ½ tsp

Step by step instructions with photos

Step 1:

Boil potatoes and peel them.

Step 2:

Mash them coarsely

Step 3:

Add oil into kadai . Once hot put the diced onion and saute it till the color changes. Add Ginger along with the rest of the masala .

Step 4:

Saute the masala and then add the mashed potatoes.

Step 5:

Saute it on high flame for couple of minutes till the potatoes and the masala blends together. Switch off the flame and sprinkle chopped coriander leaves over the mixture.

Step 6:

Spread the stuffing in a flat dish and let it be cool.

Step 7:

In a shallow vessel knead a tight dough along with salt, oil and Ajwain.

Step 8:

Cover the dough and let it rest for at least ten minutes.

Step 9:

Divide the dough into equal size balls. Flat the balls using the rolling pins and make large rotis. Use oil so that that the dough doesn’t stick to the rolling pin.

Step 10: