Tasty Bhindi /okra fry

Easy way to cook Tasty Bhindi /okra / lady finger fry -Rani's way

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Tasty & Spicy Chicken Curry

Lets Make Tasty & delicious Tasty & Spicy Chicken Curry - Rani's Way.

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Semolina sweet pudding /Suji ka Halwa-Sheera

Lets Make Tasty & delicious Semolina sweet pudding /Suji ka Halwa-Seera - Rani's Way.

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Fried Broccoli / Hari Gobhi ki sabzi - bhaji

Lets Make Tasty Fried Broccoli  - Rani's Way.

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Tasty Poha - Rice flakes mixture - Quick & Easy Indian Snacks Rani's Way.

Lets Make Tasty Poha - Rice flakes mixture - Quick & Easy Indian Snacks Rani's Way.

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How to make tasty salty Paratha.

Easy & quick way to make tasty salty Paratha.

- Rani Jha

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Easy & quick way to cook Broccoflower/Broccoli

Easy way to cook Broccoflower/Broccoli.

Fried Broccoli Dish - Hari Phoolgobhi ki sabzi - Broccoflower/Green Cauliflower Spicy Recipe.

~ Rani

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How To Cook Tasty Indian Rajma Masala Curry - Easy & Quick Way

~ Rani jha ~

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Tasty Aaloo Curry

Easy Way To Make Tasty Aaloo Curry/Bhaji

~ Rani jha ~


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Easy Way To Make Tasty & Crispy Salty Puri .

~ Rani jha ~


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Yummy spicy Lauki and chana dal Bhaji

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Delicious Squash( Dudhi ) pakoda ...

How to make tasty squash ( Dudhi ) pakoda by quick & easy way with Rani.

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Tasty & Delicious Chana Dal Puri/Paratha from Rani's kitchen

Chana Dal Puri or Stuffed Dal Paratha is a traditional and popular dish from Uttar Pradesh/Bihar/ jharkhand . Chana dal poori is mostly prepared in the winter and on occasions, festivals or celebrations. You can cook Dal puri with various kind of Dal like Moong Dal, Yellow Dal and so on. Yet, today I will show to you proper method to cook Chana Dal poori or Chana Dal Paratha.

Chana dal puri can be served with kheer, seviyan, yogurt, pickle or any kind of chutney.

Boiled and mashed chana dal with condiments is stuffed and these delicious stuffed parathas can last up to as much as a week, if taken care of it properly.

I am offering step by step chana dal puri instructions to all of you so you can set up this delicacy and relish these stuffed parathas or Poori.

INGREDIENTS:

For Stuffing 

1 Cup - Chana Dal/ Gram flour

 1/4 tsp - Turmeric Powder

1/3 tbsp - Cumin Seeds

Ginger & Garlic paste

4-5  Dry Red Chili, or green chili

Salt as needed 

For Dough 

2 Cups - Wheat Flour 

1/2 tsp - Salt 

2 tbsp , Oil or Ghee  for cooking  puri

Water as needed to knead dough

Soak chana dal for 30 minutes or much more, you can douse dal over night as well. 

 Wash well chana dal and boil with some salt to taste, turmeric powder and water simply covering dal. Dal shouldn't get completely squashed you need to deal with that and include less water than you for ordinary dal cooking. 

When weight discharged, strain dal in a strainer and keep aside so all water gets depleted (this is essential if not stuffing will be untidy), in the interim we can take a shot at different things. 

Presently include cooked dal and crush/beat until smooth, don't include any water dal ought to resemble wet powder consistency dislike glue. Now Grind cumin seeds and red chillies together to a powder. 

         

             

                                                       

Heat one tablespoon of oil in a pan. Add the green chillies and ginger-garlic paste and stir it proper.Add the mixed spice powder and stir-fry for half a minute. 

Now add the boiled Chana Dal and mix it proper . Let it cool down. Now Move everything in a plate or bowl and divide into equivalent parts.

 

For DoughFor Dough in a bowl take flour, cumin seeds, salt, 2 tbsp oil and blend well, include water in little amount and make delicate.

   

First take bits of dough and make smooth balls. Make it into little puris or Parathas.Now stuff the Pooris or Paratha.

                                                                                                                         

 Once you have stuffed the puris, make sure they are sealed properly so that the stuffing does not come out. Next, shape it back into smooth balls. 

   

Next, shape it back into smooth balls and roll it to flat with care so paratha doesn't get break. 

Heat a tawa or a pan and place paratha/puri. Cook in medium fire until air pockets begin to show. Turn puri and apply oil or ghee equally and repeat on the other side. Cook both side until Pooris/Parathas get light brown.                                                                         

     

Now tasty and delicious Chana dal Puri/Paratha is ready to serve . Enjoy it.

For deep frying :

Heat oil in a deep frying pan. Presently precisely exchange the straightened puri into hot oil. 

  

  

Turn to give the puri a chance to puff on both sides.Once puris seem brownish and done, exchange them on paper towels to drain extra oil.

   

Now serve this Yummy and tasty Chana Dal Poori/Paratha with with kheer, seviyan, yogurt, pickle or any kind of chutney. You can serve Chana Dal Poori/Paratha with choice of sabzi and steaming hot rice and dal for a delicious & tasty Lunch and Dinner. 

 

~ Rani Jha

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Rani's Kitchen : How To Cook Litti Chokha Rani's Way

Litti Chokha is a Popular and traditional dish basically from Bihar and Jharkhand. It can be good for lunch, dinner or any occasions and you will without a doubt love it. Litti is like 'Baati' ( Rajasthani Dish ) in appearance however, there is a little contrast between the two dishes. Litti fundamentally comprises of wheat and sattu (powdered rosted blackgrams ) and is eaten with brinjal bharta or Mixed Veg Chokha. Presently, its renowned and prominent dish everywhere throughout the world . 

Generally litti were simmered over "chulha' however now because of non accessibility of kindling these are arranged either on gas stove or oven. so we can set it up in oven. Litti chokha are totally one of the delicious  and tasty dish.

Ingredients for Litti

For dough :
Wheat flour - 200 grams
Ajwain(carom seeds) - 1/4 tsp
Ghee - 1 tbsp
Curd - 2 tbs
Baking soda - 1/4 tsp
Salt - 1/4 

For stuffing ( Litti ) 

Sattu - 100 grams
Ginger - 1/2 inch long piece
Green chilly - 2 to 3 , 1small finely chopped onion
Green coriander(dhaniya) chopped
Jeera(cumin seeds) - 1/2 tsp
Ajwain(carom seeds) - 1/2 tsp
Mustard oil - 1/2 tsp
Pickle spices - 1/2 tbsp
Lemon - of 1/2 lemon juice
Salt - add to taste ( 1/2 tsp 

For Chokha:

Brinjal  (Egg plant) - 200 grams   

Tomatoes - 100 grams
Green chillies - 2 -3 (finely chopped)
Ginger - Small piece grated
Green coriander - i tbsp chopped)
Salt - add to taste (1 tsp)
Mustard oil - 1 and 1/2 tbs

 We gathered Ingredients. So let us start the preparation for Litti Choka step by step :-

Dough for Litti


Filter the flour and keep it in an utensil, put Ghee, baking soda, Ajwain and salt in flour then mix well. 

Beat curd and place it in flour also. Manipulate a delicate mixture utilizing warm water. Cover the mixture and keep aside for 30 minutes. Dough required to make Litti is prepared.

Litti Stuffing

 Take a small piece of finely grated ginger, finely chopped onion, green chillies and green coriander leaves . 

Take out Sattu in an bowl. Add ginger, green chillies, coriander, lemon juice, salt, Jeera, Ajwain, mustard oil and pickle flavors in it. 

Mix every thing appropriately, if the mixture appears to be dry then include 1-2 spoons of water to it, Sattu stuffing is prepared.

How to cook


Take medium size pieces from the dough. With the help of fingers expand the pieces 2-3 inches round shape .

Put 1/2 tsp stuffing ( sattu mixture ) on it.Now wrap the dough piece and close from all sides.

Press proper this stuffed pieces to make flattened it a bit. Litti is prepared for frying

Frying

Litti is prepared for heating. Presently make 10-12 balls. 

Preheat the stove at 200 degrees. Put every one of the balls on a heating dish and prepare them for 30-40 minutes. Flip the side part of the way through, you may need to do it 2-3 times in the middle of to complete the cooking. 

After completing the cooking process take out Litties and brush it with ghee.

Deep fry  Litty 

You can also fry litti in any deep frying pan. Heat the oil in frying pan and put slowly 3-4 litties in it. Turn it 3-4 times to complete the cooking.

 Sattu Paratha

You can also make it on Tawa or frying pan as Sattu Paratha. 
Make Litti flat on pastry board . 

Now put paratha on tawa or frying pan. After that, turn it and add oil or ghee.

Brinjal ( Egg plant ) chokha or Bharta

Wash brinjal ( Egg plant ) and tomatoes proper . Roast the brinjal and tomatoes in oven or on the gas stove on medium fire from both the sides untill it turns out to be delicate. 

Peel of the soften and burnt skin of the brinjal. Add chopped ginger, green chillies, green coriander, garlic, red chilly powder and salt to it then mix well. 






If you want you can add boiled mash potato too .Now take out the Chokha in a bowl. 

 Deep hot Litti in softened Ghee. Litti can likewise be broken from the middle. 

Serve Litti with Chokha, green coriander chutney, Garlic chutney, salad or any type of pickle .Yummy dish is ready to eat. Enjoy it.

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