Sattu ka Paratha/Litti Bihari Style / सत्तू पराठा / लिट्टी

Sattu ke parathe or litti is a delicacy from the state of Bihar in India. The preparation can be in the form of stuffed paratha or stuffed balls. In this recipe we will prepare the stuffed paratha.

If you have tasted (or heard of) Litti-Chokha, you would know that the preparation does not have the same taste all the time. It is mostly because of the ingredients being used to prepare the stuffing material (masala).

But, before I start with ingredients, let me describe Sattu (or chane ka sattu) for those who do not know.

What is Sattu?
"Chane ka sattu" is essentially four of roasted black gram. So, if you are not able to find sattu in nearby stores, you can always get some roasted black gram(without skin) and grind them in a kitchen grinder.

Ingredients:

1. Chane ka sattu: 250 gm.
2. Carom Seeds (Ajwain): 1 teaspoon
3. Nigella Seeds (Mangraila/Kala jeera) : 1 teaspoon
4. Garlic: 1 medium knob (8-10 cloves) (finely crushed)
5. Fresh Ginger: 2 inch (finely crushed)
6. Fresh Green chillies(hot): 2 medium size 
7. Onion : 1 big (finely crushed)
8. Fresh coriander leaves : finely chopped (2 tablespoon)
9. Fresh Lemon Juice : half cup
10. Mustard Oil 
11. Salt
12. Desi Ghee/ Butter
13. Wheat Flour : Well kneaded 

Do not use ginger/garlic pastes. Taste of fresh crushed one is far better. 

Preparing the Sattu Masala:

• Put sattu in a large bowl
• Add Carom Seeds (Ajwain)
• Add Nigella Seeds (Mangraila/Kala jeera)
• Add crushed garlic and ginger
• Add green chillies (finely chopped and crushed)
• Add chopped onion
• Add Coriander leave
• Add Lemon Juice
• Add mustard oil 2 tablespoon
• Add Salt according to taste 

Mix them well. You may taste the mix at this moment to make adjustments if required at the moments. 

Preparing Paratha:

• Wheat flour should be kneaded to a soft dough.
• Prepare balls of dough with Sattu stuffing prepared above
• Roll them to paratha (Since sattu mix prepared above is bit dry you may find the stuffing breaking out of the paratha while rolling. Don't worry, you would perfect the art of stuffing  and rolling with time. 
• Heat a shallow tawa and cook the paratha with a little desi ghee or butter. 

Serving companions:

Traditionally sattu paratha is served with Chokha (mash up mix of baked potatoes and flame grilled brinjal(eggplant).

But alternatively you may also team it up with one or more or the following:

• Green Dhaniya(coriander)/pudina (mint) chatni
• Szechuan Chatni
• Raw Mango Murabba etc.

Homemade Mango Jam or Preserve / मैंगो जैम

The best thing probably about summer in India is Mango. Yes, we get lots and lots of mangoes of different varieties, shapes, sizes and taste. But sadly, mango season lasts only for a couple of months.
Here I am going to share a simple recipe to preserve the goodness of mango and enjoy it long after the season is gone.
It allows you to prepare tasty jam of your favourite mango at your home itself.

Name: Homemade Mango Jam or Preserve
Cooking time: 30 minutes
Preparation time: 10 minutes

Ingredients:

1. Mango: Alphonso 1/2 Kg.
2. Lemon: 1 or 2 depending on sweetness of mango.
3. Sugar: According to taste (optional)
4. Fresh Ginger: 1 small piece 

Preparation of Ingredients:

1. Use well ripened mango. I suggest Alphonso(Hapus) because of its taste aptly tuned for jams and jellies. 
2. Peel the mango and cut it into cubes (for chunky jam) or squeeze it into puree (for smooth jam).
3. Fresh lemon juice
4. 1 inch fresh ginger finely grated 

Cooking the Jam:

1. Put the mango pieces/puree in a mildly heated pan or wide base kadhai (without oil or ghee)
2. Add fresh lemon juice 3/4 table spoons and mix it well
3. Cook it on medium flame for 5 minutes while turning it on regular intervals
4. Add sugar to your taste once the mango pieces are mashed up
5. Add grated ginger 
6. Keep cooking the mix for around 20 minutes on medium flame without lid.
7. By the end the mix would turn into thick jam and water content would be gone. 
8. Turn off the flame and let the Jam cool off
9. Once cooled preserve the Jam into an airtight jar

In an airtight jar this jam can be stored for months. 

Watermelon(Tarbooj) Lemonade/Juice in 5 Minutes / तरबूज शर्बत

Summer is here and everyone loves refreshing watermelon juice. It's not only tasty, but also full of nutrients.
Let me give you a quick idea to make your favourite watermelon more refreshing and tasty.

Ingredients: (for Serving Size- 2 glasses)

1. Watermelon (Red)- 1/2 (medium size)
2. Fresh Lemon Juice/concentrate - 1/2 cup
3. Sugar / Sugar Syrup / Sugar powder - 2 tablepoon
4. Ice Cubes
5. Fresh Mint Leaves

Prepare the ingredients:

1. Squeeze fresh lemon juice 1/2 (half) cup. You may use lemon concentrate if fresh lemon is not available. But nothing compares the taste of fresh lemons.
2. Add 2 tablespoons of sugar/sugar powder in the lemon juice and mix them well to prepare a lemon-sugar concentrate.
3. Take half of watermelon; cut it into medium size pieces. You may take the seeds out if you like. 

Final Steps:

1. Put the watermelon pieces in grinding jar of a mixer machine. 
2. Add fresh mint leaves. 
3. Add 5 or 6 ice cubes 
4. Grind them all to a watery pulp
5. Add lemon-sugar concentrate to taste

The mix is ready to serve. I recommend consuming it in its current form. Watermelon pulp in the mix makes it more refreshing. 

But, if you are not a fan of pulpy juices, then you may use a strainer (1-2 mm size) to filter it before serving.

Serve it in your favourite glass. Top it up with extra ice cubes if you like. You may also garnish it with fresh mint leaves and a slice of lime on top.