Litti Chokha

Litti Chokha is a traditional dish eaten mainly in Bihar and Jharkhad.
Litti is a dough ball made up of whole wheat flour and stuffed with Sattu (roasted chickpea flour) mixed with herbs and spices and then roasted over coal or cow dung cakes or wood then it is tossed with lots of ghee .Although very often confused with the closely related Baati, it is a completely different dish in terms of taste, texture and preparation
It is mostly eaten with baingan bharta or aloo bharta called as Chokha and tomato chutney



  1. Smoked Eggplant-1/medium
  2. Boiled Potato -1
  3. Ginger garlic paste-1tsp
  4. Onion-1/chopped
  5. Smoked Tomato-1
  6. Green chilly-2
  7. Chopped cilantro
  8. Oil-1tbspn
  9. Mustard oil -2tsp
  10. Green peas-1/4 cup
  11. Lemon juice as per taste

Recipe for chokha

  1. Put the smoked eggplant in mortar and pestle and crush until smooth and keep aside
  2. Similarly add in smoked tomato +ginger garlicpaste+green chillies and make a smooth paste
  3. Now heat oil in a pan and add in onions until transluscent then add in tomato pasteand cook for 2-3 mins
  4. Add in the eggplant and give a mix for 3-4 mins and then add in boiled potato and green peas.
  5. Garnish with chopped cilantro and squeeze half a lemon before serving 

Ingredients (Litti)

  1. Wheat flour-1cup
  2. Baking soda-a pinch
  3. Carrom seeds-1tsp
  4. Salt to taste
  5. 2-3 tsp of desi ghee or vegetable oil

Recipe :

  • Mix all if the ingredients together and knead into a soft dough and keep aside after covering for 10 -15 mins

Ingredients (Litti filling)

  1. Roasted split chickpeas/sattu -3/4cup
  2. Salt to taste
  3. Green chilly -1
  4. Chopped cilantro
  5. Onion -1/chopped
  6. Mango and chilly picke masala
  7. Desi ghee-1-2tsp 

Recipe for filling:

  •  Mix all ingredients together add a little water1-2 tsp to make a sticky mixture consistency

Litti Chokha:

  • Divide the dough into equal balls and take one at a time and flatten from center to fill in the filling 
  • After filling close all the sides sealing itcompletely and giving a ball shape again
  • Make all littis in the same way and place in a baking tray 
  • Bake at 200C for 30-40 mins while checking after every 10mins and turning the littis to cook from all sides
  • Take out when golden brown and completely cooked.
  • Brush with desi ghee and serve with chokha and tomato chutney 


A Classic vegetable biryani is a perfect dish for any occasion. Long grain basmati rice and assorted vegetables in a spicy gravy .

Whether veg or non -veg, a biryani is first and foremost a rice dish that stands or falls on the fluffiness of its give it try and enjoy!!


  1.  Basmati Rice -2cups /Soaked
  2. Onion-1/Diced
  3. Tomato -1 /chopped
  4. Ginger garlic paste-2tsp
  5. Whole spices-cumin,cinnamon ,black and green cardamom,cloves,star anise
  6. Cottage cheese-1/2 cup
  7. Potato-1/cut in cubes
  8. Carrot -1/chopped
  9. Cauliflower-1/2cup
  10. Soya chunks-1/2 cup
  11. Chopped coriander and mint leaves
  12. Cumin seeds-2 tsp
  13. Cinnamon stick -1
  14. Curd :2-3 tbspn
  15. Red chilly powder:2-3 tsp
  16. Coriander powder-2 tsp
  17. Green chilly -2
  18. Salt to taste 
  19. Green peas-1/2cup
  20. Oil :2-3 tbspn


  1. Stir fry cottage cheese and potato cubes and set aside 
  2. Now in a wok add 2tbspn of oil and as it heats up add cumin seeds2tsp and cinnamon stick and then to it add diced onions 
  3. Keep frying until golden brown then add ginger garlic paste and after a minute add tomatoes
  4. As tomatoes turn mushy add in chilly powder ,coriander powder and salt and mix well
  5. As oil oozes out a little add curd and cook for 3-4 mins
  6. Now add in all the veggies  and green chillies except cottage cheese.
  7. Add little water and cook until veggies soften and cook and all water dries up completely
  8. Meanwhile in a pan add water ,all of the whole spices and soaked rice along with salt , mint and coriander leaves and cook until 90%done
  9. Strain rice and take off all whole spices with a spoon or spatula
  10. Now layer the rice on to completely cooked veggie mixture without moving or turning it much with spatula otherwise rice will break and would mess up your biryani
  11. Add a little yellow colour or saffron dipped in 2-3 tsp ofmilk and then place fried cottage cheese  andcoriander leaves
  12. Cover and cook on very low flame for 15 -20mins
  13. Serve with papad , chutney,pickle andcurd and enjoy!! 

Carrot Cake

Carrot cake is a cake that contains carrots mixed into the batter. The carrot softens in the cooking process, and the cake usually has a soft, dense texture.

It is the lightest and most enticingly moist carrot cake you will ever come across -Do try it and enjoy!!


  1. Plain flour-11/2cup
  2. White +Brown Sugar-1 cup
  3. Eggs-3
  4. Nutmeg +cinnamon powder-1/2tsp each
  5. Vanilla essence-2tsp 
  6. Baking powder-1tsp
  7. Baking soda-1/4tsp
  8. Salt -1/2 tsp
  9. Grated Carrot -3
  10. Coconut shredded or powder-1/2cup
  11. Roasted Chopped walnuts and almonds.

Recipe for Cake:

  • In a bowl beat eggs and sugar until frothy with a hand blender.
  • Add in vanilla essence and nutmeg cinnamon powder
  • Now sieve all dry ingredients(flour,baking powder,bakingsoda and salt) and add to the cake batter 
  • Fold in all of the dry ingredients add a little hot milk to adjust the consistency
  • Now add grated carrots and coconut powder
  • Pour all the batter into a greased cake baking mould and bake @180C for 50 mins approx or until a toothpick inserted comes out clean
  • Take the cake out and let it cool completely on a rack for about 10-15 mins or so

Ingredients for Frosting:

  1. Creamcheese-1/2cup
  2. Unsalted butter-1/2cup
  3. Icing sugar-2 cup
  4. Vanilla essence -1-2tsp

Recipe for frosting:

  • Beat in unsalted butter and cream cheese in a bowl until nice fluffy and frothy
  • Now add in vanilla essence and keep adding sugar in batches while beating with a hand blender
  • When reaches stiff peaks put in refrigerator until cake is cooling down or just before using for any other purpose.

Carrot cake with frosting :

  • Divide the cake into two halves-upper and lower
  • Line lower with frosting and place the upper half and cover the cake completely with frosting 
  • Decorate it the way you want it using piping bag or cake decorating pens which is easily available on local grocery stores
  • Decorate with chopped roasted walnuts 
  • Chill a little and serve  

Gobhi pyaz parantha

Gobi pyaz paratha -one of the popular paratha recipes from Punjab, North India. It is stuffed paratha where stuffing is made from cauliflower ,Onion and few spices
A delicious breakfast or any meal recipe .Do try out and enjoy !!


  1. Grated cauliflower-1cup
  2. Onion-1 /Chopped
  3. Green chilly-2/chopped
  4. Chopped coriander leaves
  5. Salt to taste
  6. Turmeric powder-1tsp
  7. Red chilly powder-1tsp
  8. Carom seeds-1tsp
  9. Cumin seeds-1tsp
  10. Oil -2-3 tsp


  • In apan heat -2-3tsp of oil and add cumin seeds and carom seeds .
  • Then add onions and saute for a minute or two.
  • Add green chilly and all dry spices and mix well and then add grated cauliflower.
  • Cook for 4-5 mins and add chopped coriander leaves.
  • Let the mixture cool and keep aside

Paratha Ingredients

  1. Cauliflower mixture
  2. Whole wheat flour dough
  3. Dry flour
  4. Oil for making paratha


  • Divide the dough into equal parts and make small round balls of each portion
  • Place a doughball on to the rolling board and roll a little then place 2-3tsp of mixture in the center and close it from all sides bu pressing the dough from all sides and sealing it so that the mixture doesnt comeout while rolling
  • Now roll it in a round chapati shape in to a diameter of your choice
  • Meanwhile heat a iron or non stick skillet and then place the rolled chapati on to it
  • When the lower surface is half cooked turn side and put a little oil on the half cooked surface 
  • Now as the other suface also is half cooked turn side again and let the half cooked side completely cook 
  • Similarly do it on the opposite side cooking both sides until golden brown
  • Serve with Curd and pickle or any sauce of your choice and enjoy

Chicken stuffed parmesan garlic bread

A delicious baguette bread baked with a coating of parmesan , butter and garlic with stuffed chicken inside.
An easy and different recipe – a must try in your kitchen!!


  • Chicken breast-1(cut into pieces)
  • Bread – 1 (baguette bread)
  • Garlic powder -as per choice
  • Parmesan – as per choice
  • Cheese slices
  • Plain flour -1/4 cup
  • Bread crumbs
  • Egg – 1 ( beat with salt , red chilly and black pepper)
  • Chopped parsely
  • Melted salted butter


  • Coat the cut chicken pieces first in plain flour then egg and then bread crumbs and keep it aside 
  • Heat a little oil in a pan and shallow fry all chicken pieces until  crispy and golden brown and take them out on a separate plate lined by a paper towel.
  • Meanwhile cut bread into 3-4 pieces or subs of 4-6 inches and make them hollow from the center by taking out the bread from within with a knife
  • Now wrap a chicken piece into cheese slice and stuff the bread completely with it completing whole of the bread like the same.
  • Layer a baking tray with aluminium foil and place the bread into it now brush it up with a mixture of melted butter, chopped parsley, garlic powder and parmesan cheese.
  • Cover the bread with foil and bake at 180 C for 20-25 mins
  • Cut it into slices of your choice and enjoy.


Bhatoora, bhatura, batura or batoora, is a fluffy deep-fried leavened bread from the Indian Subcontinent. It is often eaten with chickpea curry, chole or channe, making the traditional dish chole


  1. Maida/plain flour-2cups
  2. Semolina-1/4cup
  3. Baking soda-1/4tsp 
  4. Salt as per taste
  5. Oil-2tbspn
  6. Soda water -1Can(at room temp)

Recipe :

  1. Mix all dry ingredients together and into it add oil .
  2. Now with the help of soda water knead into a soft dough .
  3. Set the dough aside for 10 minutes
  4. Now rolling board and rolling pin with oil and take out a small portion of dough and make a small round ball
  5. Place the ball in the the center if rolling board and start rolling 
  6. Dont turn the bhaura while rolling instead rotate you rolling board and roll into oval or round shape in a size of your choice 
  7. Now heat oil in a kadhai .The oil should be very hot for frying bhatura but as soon as it inflates lower the flame to medium from high .
  8. Similarly make all bhatura and serve with chole and slurpp 
  9. Try to make fresh bhatura ,dont store in casserole else the real taste of garama garma bhatura will be lost 😋😋 

Chole masala/Chana masala

Chana masala, also known as channay or chole masala or chole or chholay, is a popular dish from the Indian subcontinent and notable in Indian food and Pakistani cuisine.
Tastes best when served with bhature ,jeera rice, naan or paratha


  1. Chickpea/safed chole-1cup /soaked overnight and drained
  2. Tea bags -2
  3. Salt as per taste
  4. Baking soda -1/4 tsp

Boil Chickpea

  1. In a pressure cooker add water a little above the chickepea level or around 3-4 cups and to it add baking soda,salt and tea bags(for giving them the black colour )
  2. Pressure cook until completely cooked or uptill 2-3vessels.
  3. Drain the water and discard tea bags and set aside

Chana Masala/Chole Ingredients

  1. Boiled chickpea
  2. Onion -1/blended
  3. Tomato -2/puree
  4. Cumin seeds roasted-2 Tsp
  5. Ginger garlic paste-2tsp
  6. Red chilly powder-2tsp
  7. Coriander powder-3tsp
  8. Chana masala-2-3tsp  or pomegranate seeds/powder-2tsp
  9. Green chilly :2-3
  10. Boiled potato -2
  11. Chopped corianderleaves 
  12. Salt to taste
  13. Oil-2tbspn


  1. Heat oil in a wok and add cumin seeds and then add onion paste and saute for a while
  2. As it turns golden brown add Ginger garlic paste and then add tomato puree
  3. Add all the dry spices and green chillies and mix nicely until oil oozes out of mixture
  4. Add boiled chickpea and potato and mix until combined well
  5. Add a little water only if needed and cover and cook for fewminutes
  6. Garnish with chopped coriander leaves and serve with bhature,paratha or jeera rice.