Chilka Roti | Rice Roti | Chawal Ki Roti {Instant Version}

Jharkhand is one of the eastern states in India. It was part of Bihar until 2000 & later became an individual state. Rice is staple here & they make different variety of dishes using rice like roti, dhuska, pittha & many more. 
Chilka Roti is one of those dishes made of rice flour & besan. This dish is made for special occasions & enjoyed along with chana dal chutney. This dish is also similar to "Dosa" a South Indian dish. I made an instant version of this dish,but in general this dish is made of soaked rice, chana dal & grind to smooth batter. Enjoy the instant version of this dish as it is simple & consumes less time in making. 

Prep Time-45mins | Cook Time-15mins | Serves-8to9 roti
Adapted Here:WahSush Kitchen
Ingredients 
1Cup Rice flour 
3/4Cup besan {Gram flour}
2Cups water
2Green chili's minced 
1Tsp jeera 
Salt to taste
1Tbs oil or as needed
Directions 
- In a bowl mix all the ingredients other than oil. Adjust salt if needed. 
- Cover it & let it sit for 30min. 
- Heat a non-stick pan. Brush a little oil to pan. Then take a ladle full of batter & roll it on pan. Spread batter thin & brush ends with little oil. 
- Cook for 20sec & then lift it from the edges moving towards the center. Flip the roti & cook on other side. 
- Repeat the same with rest of the batter.
- Serve warm with chutney. 

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Kashmiri Pulao

Kashmiri Pulao is a well known dish. It is a dish which is very mild with sweetish flavor & is accompanied with a side dish to make it complete. 

Prep Time-10mins 

Cook Time-20mins 

Serves-2People

Ingredients
1/2Cup raw quinoa {1Cup raw rice}
1/2Tsp sugar
1&1/2Cup water {2Cups water for rice}
1Tbs ghee / butter 
Salt to taste
Masala Ingredients
1Inch cinnamon
2Tsp shahjeera
1Bay leaf
2Cardamon 
2Cloves
2Tsp fennel / Fennel powder
For garnish
1Tbs ghee / butter
1Onion sliced thin
2Tbs raisins
2Tbs cashew nuts
2Tbs chopped almonds

Directions 

- Heat pan with ghee. To that add add the above masala ingredients & fry them for few seconds.
- To that add sugar, quinoa follow by water. Cook till the quinoa is cooked perfect. 
- Now add salt & switch off heat.
- Heat a pan with ghee to that add the dry nuts & raisins. Fry them to light brown & transfer them to a plate.
- To the same pan add sliced onions & fry them to golden. 
- Mix up the dry fruits & onion with quinoa.
- Serve warm with raita & any side dish.
Note
- Use as many fruits you want. Pineapples, pomegranate seeds, grapes, sliced oranges are few I love to add.
- Some recipes added sugar & few didn't. So I made a peace with adding sugar as I liked it to be mildly sweet. 

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Chana Madra - A Himachal Pradesh Special

Himachal Pradesh is part of northern states of Indian. This state is well known for it natural beauty. 
Chana Madra is a mildly spiced dish from the state of Himachal pradesh. This dish is made of chickpeas cooked in yogurt gravy along with spices & served along with rice & roti or chapati. 

Prep Time-8hrs | Cook Time-45mins | Serves-2people
Recipe by : Bethica Das
Ingredients 
1/2Cup dry chickpeas or 1Cup cooked chickpeas
1Inch cinnamon 
2Cloves
2Cardamon
1Tsp coriander powder {Dhaniya powder}
1Cup yogurt
1Tsp rice flour + 2Tbs water
1Tsp red chili powder
1&1/2Tsp garam masala
1/4Tsp turmeric
1Tsp jeera {Cumin}
1/4Tsp hing {Asafetida}
1Tsp ghee
2Tsp oil
Coriander leaves chopped for garnish
Directions
{ If using dried chick peas. Wash & soak them over night. They yield to 1cup of chickpeas because they grow their size. Pressure cook with 1Cup water for 2whistles}
- Heat pan with oil. To that add hing, turmeric, cloves, cardamon, cinnamon & jeera to pan. Now add coriander powder, chili powder & garam masala powder to pan. 
- Now add chana dal to pan & to that add yogurt to that. 
- Keep stirring it for 5-6mins so that the curd won't curdle up. 
- Add water to rice flour, ghee & salt to make a paste of it. 
- Mix it to pan & cook for 4mins. Adjust taste if needed. 
- Garnish with coriander leaves & serve as you like.
Note: 
- You can use 1Tbs raw rice soaked in water for over night & grind it smooth paste in place of rice flour. 
- This recipe doesn't call for chili powder or garam masala. I had to add it to give a lift to the dish. 

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Lassi

Haryana is a north indian state which was part of punjab & separated in 1966. The staple is mostly roti's & chapati's made of corn or bajra. Also milk products are included in their staple as they are rich state with cattle wealth. 
Lassi is a yogurt based drink, which is flavored with fruits, different spices or just sugar & salt. Lassi is a summer drink, as it keeps body temps cool & soothes you from inside. As mentioned above you can flavor this drink as you like & here I'm sharing two recipes for this refreshing drink. 
You might like:
- Mango Lassi | Mango Smoothie
- Strawberry Pear Smoothie
- Orange Carrot Smoothie

Prep Time-5mins | Serves-1person
Ingredients
1/2Cup yogurt
1Cup water
5Tsp sharbat {Rooh Afza}
1/2Tsp sugar
Pinch of salt

Directions
- In a blender mix all the above ingredients & blend them smooth & frothy. Adjust the taste if needed.
- Transfer it to a container & serve it cool.

Prep Time-5mins | Serves-1person

Ingredients

1/2Cup curd
1/2Cup water
1/2Cup milk
1/4Tsp salt
1/4Tsp cumin

Directions
- In a blender mix all the above ingredients & blend them smooth & frothy. Adjust the taste if needed.
- Transfer it to a container & serve it cool.

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Methi Thepla

Gujrati cusine is vegetarian mainly & the staple includes kichidi, pickle & chaas. The dishes of Gujarat are very distinctive in taste. The well know & widley dishes include Dhokla, Khandvi & many more. Today I'm sharing one of the much known dish "Thepla" here.
Thepla/Dhebra is a roti or bread made of mixture flours, spices & veggies. This methi thepla roti I'm sharing is a mix of fenugreek leaves & spices. It is a healthy & easy dish you can enjoy regularly.
You might like: 
- Avocado Garlic Naan
- Naan
- Garlic Naan
- Palak Roti

Prep Time-40mins | Cook Time-15mins | Yields-5roti's 
Ingredients
3/4Cup wheat flour + Some to dust chapati's
1/4Cup besan
1Cup fenugreek leaves (Methi leaves)
1Tsp chili powder
1Tsp coriander cumin powder
1Tsp ginger garlic paste
1/4 turmeric
2Tbs yogurt
Salt to taste
1Tsp oil
Water to knead
2Tbs butter /oil 
Directions
- In a bowl add all the ingredients other than water. Now mix the ingredients by adding little by little of water & form in to a dough. 
- Close it with a wet towel & allow it to sit for 10mins to 30mins on the counter. 
Click the link Chapati to get step wise directions
- Now divide the dough in to equal parts & form them into balls. 
- First dust the floor then take a dough ball & press it flat. 
- Dust it & using a rolling pin roll it flat & round in shape. 
- Repeat the same with rest of the balls. 
- Heat a pan. Spread little butter on the pan & place a roti on it. Brush some ghee on the upper side.
- Cook it for few seconds & flip it to other side. Now the roti is half done.
- Next xook on both sides till you see small brown spots. This means the roti is done & ready. 
- Repeat the same with rest of the roti's. 
- Serve them with a curry, pickle & yogurt.
Note:
- I use very less fat to cook roti's. You can still see some flour that I used while rolling.

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Rabri Falooda | Rabdi Falooda

Delhi which is the capitol city of India, is situated in northern part of India. It was a part of Punjab during british raj & it was declared as a union territory later. Toady I'm sharing a old delhi street food which is tempting & delicious. 

Cook Time-1hr | Serves-2People
Ingredients 
For Rabdi or Rabri
2Cups milk
1/4Cup sugar
4Cardmon pods powdered
For Falooda
1/2 of 1/4Cup vermicelli / falooda sev 
1/2Cup milk
4Tbs rose syrup 
4Tbs tukmaria seeds
Chopped almonds for topping
Vanilla ice cream (Optional)
Directions
For Rabdi
- Soak tukmaria seeds in double the amount of water for at least 30mins.
- Heat a thick bottomed pan with milk & reduce it to 1/2 by keep stirring. 
- Add cardamon powder & sugar to milk & keep stirring it till milk becomes thick. Switch off heat & keep aside. 

For Falooda
- Mean while cook vermicelli with milk. When it done add the rose syrup to the milk & mix it well & keep aside. Allow them to cool.
- Take a glass & layer the falooda in the bottom & top it with rabdi. 
- Scoop it with ice cream & garnish it with chopped almonds. 
- Serve chill. 
Note: 
- I used vermicelli in place of falooda. 
- You can your choice of dry fruit or a even a mix of them. 
- Ice cream sure will take this dessert to next level. So try it out. 
- Rather than cooking in water I used milk to make vermicelli must tastier.

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Katte Masoor Dal

Chhattisgarh is one of the north indian states & also a source of steel & electricity to the country. I'm sharing a recipe from this state made of masoor dal & it was simply delicious. I loved pairing it with both rice & roti. 

Prep Time-5mins | Cook Time-30mins | Serves-3People
Recipe Courtesy:Indian Khana
Ingredients
To cook dal 
1/4Cup masoor dal
2/3Cup water
For gravy
1Cup water
1Small onion sliced
1 Tomato chopped 
1/2Tsp ginger garlic paste
1Tsp Chili powder

1Tsp coriander cumin powder

2Tbs curd

1/2Tsp garam masala powder

1/4Tsp turmeric

1Tsp jeera {Cumin}

1Tbs oil

Salt for taste

Few coriander leaves to garnish

Directions

- Wash dal & soak them in water for 10min. 

- Now pressure cook dal with 2/3cup water up to 2whistles. Switch off heat & allow the cooker to cool.

- Mean while heat a pan with oil & to that add cumin. Allow them to splutter & to that add onions & ginger garlic paste. 

- Fry onion to translucent & to that add tomatoes, turmeric, red chili, coriander cumin powders. 

- Cook them with a closed lid till the tomatoes are soft & mushy. 

- Now add the cooked dal along with 1cup water to pan & cook it for 2mins. 

-  Add 2Tbs curd, salt  & garam masala powder to pan. Adjust salt & spiciness if needed.

- Cook on low heat for 5mins & switch off heat. 

- Garnish with coriander & serve it warm.

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Kadhi Bari

Kadhi Bari is a dish from Bihar. The word ‘Kadhi Bari’ means "fritters in flavored thick buttermilk". It is little similar to majjiga pulusu but with those cute fritters floating in buttermilk make this dish much more irresistible. This is a delicious dish we enjoyed & it is sure going to be regular on our menu.

Prep Time-10mins | Cook Time-30mins | Serves-3People

Ingredients
For Kadhi
3Tbs besan
1Cup yogurt
3Cups water
1/2Tsp turmeric / haldi
1&1/2Tsp chili powder
2Tsp coriander cumin powder
1Tsp ginger garlic paste
Few curry leaves (4 leaves)
Salt for taste 
For Bari 
1/4Cup besan
1/4Tsp ajwain
1/2Tsp chili powder
1/2Cup sliced onions
Water to make batter
Oil for deep frying
Salt to taste
Seasoning 
1Tbs ghee
1Tsp mustard seeds
1Tsp jeera / cumin
3Red chili's cut equally 
Few curry leaves 
1/2Tsp hing / asafetida 
Directions
For Kadhi
- In a pan take besan, turmeric, chili , coriander cumin powder, curry leaves & ginger garlic paste.
 - To that add yogurt & water. Mix them smooth without leaving lumps in the mixture.
- Now place pan on a stove top & cook it on low flame till it becomes thick & comes to a gravy consistency. Now add salt & later balance the kadhi taste if needed. 
For Bari
- Mean while in a bowl mix besan, ajwain, chili powder, onions, salt & little water to make a thick dough. Adjust salt & spice level if needed.
- Heat a pan with oil for deep frying. 
- When oil is ready & hot add a spoon full of dough in to oil. 
- Fry it till they are little brown. Now remove & strain them on a paper towel. 
- Repeat the same with rest of the batter.
- Mix bari with kadhi & allow them to rest.
For checking if oil is hot:
Let the oil get hot & add a little of besan in. If oil is hot and ready the besan will float on top immediately. 
Seasoning
- Heat a pan with oil. To that add mustard, jeera, curry leaves & red chili's. 
- Once the mustard starts jumping add hing & switch off heat. 
- Mix the seasoning with kadhi & serve warm along with rice. 
Note:
- Instead of cumin coriander powder you can add garam masala powder. 
- You don't have to limit yourself with onion fritters. Replace onions with any of your favorite veggie & relish this dish.

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