Gurma

This is one the recipes of Bhojpuri, a Bhihari cuisine...It is served with Roti's and it tastes Sweet and Sour without a hot spices, a simple and yummy recipe prepared using Raw Mango.

Recipe Source : Desi Fiesta

Here goes for the recipe details...

Ingredients:

Wheat flour - 2 tbsp
Raw Mango - 1
Fennel seed - 1/2 tsp
Jeera - 1/2 tsp
Sugar - 2 tbsp (As per your taste bud :) )
Salt  - a pinch
Oil to temper

Method:

Dissolve wheat flour with little water and keep it aside.
Cut the Raw Mango peel the skin and slice it lenght wise.
Heat a pan, oil and temper with Jeera and fennel seeds.
Add the Raw mango pieaces and saut for 2 mins.
Add the dissolved wheat flour and sugar and stir well so that there won't be any lumps formation.
Add a cup or 1/2 cup water which decide the consistency of the Gurma.

It taste yummy with Sattu ka Paratha

Sattu Ka Paratha

The ultimate aim of starting this blog is to learn a lot of varieties from our bloggers friends....Recently i came across so many Indian state recipes which are healthy and drool worthy....
One of that is Sattu Ka Paratha....I have seen it first in Desi Fiesta  of Majula's Blog, where she has presented it with a great spread of Bhojpuri cuisine, here i am presenting Sattu ka Paratha with addition of onion as variation.
Sattu is Roasted Gram in english and Poddu kadalai / Udacha Kadalai in Tamil.

Here goes the recipe details....

Ingredients:

Dough:
Wheat flour - 2 cup
Ajwain - 1/2 tsp
Salt - as req
Water to knead
Oil  - 4 tsp

Filling:
Roasted gram flour - 1/2 cup
Finely chopped Coriander - 1 tbsp
Finely chopped onion - 1 tbsp
Finely chopped garlic - 2 nos.
Lemon juice - from 1/2 lemon
Salt to taste
Oil - 1 tsp(Optional)


Method:

Knead a Paratha dought and rest it for 1/2 hour.
In the meanwhile mix all the ingredients which is given in the filling list.
Filling will be in the consistency of bread crumbs.
Not to add water to the filling at any case.

Take a portion of dough and make a round shape ball.
Spread it flat slightly and keep the filling in the center and close the ball.
Roll the stuffed ball gently without giving pressure and by dusting wheat flour if required.
Heat a tawa and cook the Paratha with very little oil or Ghee
Flip and cook on both the sides....Cook Parathas with remaining dough n filling in the same way.
Serve it with any Side dish.