Wah "Sush" kitchen

Methi k Parothe... I am sure many of you have your mouth water when i say this. Its all time favorite of many Indians. Methi has a widespread use in Indian kitchen and also the seed has lots of Medicinal properties.

After the foccacia bread was over i thought of trying out the the french bread baguette. I love this bread and its life savior at times when i am extremely hungry. I often buy baguette from market which has garlic and butter filling in the gashes. I enjoy it with soup or lentils.
I tried this recipe and and it turned out good.
My hubby loves it and i think its the best bread to bake at times. Here goes the recipe of french bread Baguette.

Finally my Oven gets installed after so many hush hush. And i could not stop myself from baking. I thought why not to start with a bread. But before bread i tried some ginger garlic baked potatoes and to my surprise my kid loved it . He finished it in just minutes.
I have been buying Foccacia bread from supermarkets but could not find the one which would please my palate. So it was the topmost things to be baked. I found a recipe on the website of Sorted. The recipe was very easy and simple.
Few mistakes that i had done earlier while bread making is now that i no more repeat. One of it is adding garlic to the dough at the very beggining. Garlic is the enemy of yeast and it quickly kills all the yeast thereby you end up making some useless loaf. So beware once you are using garlic, check the timing when you are adding garlic to your bread next time.
So here's the recipe of Foccacia bread.

Cheese and Paratha is a superb combination. These cheese inside the bread gives a good moisture and texture to the bread. The end product is  a tasty mouth watering paratha.
India is famous for several varities of flat bread. Since the popularity of cheese has grown up so much , we definitely needed to blend the cheese in Indian food in some or the other ways. Hence we have this cheese paratha.
Rakshabandhan is also coming up. Its the celebration of brotherhood where the sisters on full moon day in the month of Shravan (Buddh Purnima) ties a holy thread on the wrist of her brother which signifies the well being and prosperity of the brother. In return the brother takes a vow to protect his sister throughout his life.
I have already sent my Rakhi threads to my brother. Those who haven't may soon send their Rakhi love to their brothers.

Am back from my home and already feeling nostalgic . Anyways i enjoyed a lot during my stay. It was killing summer with some cats and dogs pouring rain in between. Sattu is the famous lentil powder of bihar and jharkhand, India. It is made from roasted chana dal. It is perfect for summer as it keeps the stomach cool and filled.

Lets take a look at the recipe
Serves- 10 Parathas
Preparation time- 10 minutes
Cooking time- 2 minutes for each paratha(filling, flattening and cooking)
Level of difficulty- medium

Ingredients:

• Chapati dough
• Sattu/Lentil powder(chana dal roasted and then powdered)- 1 cup
• Onion- 1, chopped thinly
• Green chillies- 1, chopped
• Ajwain or carom seeds
• Ginger minced- 1 Tbsp
• Garlic minced- 1 Tbsp
• salt as per taste
• Ghee or butter for cooking
• Water

Enjoy and happy cooking.

By- Sushmita Pandit.

How to make Nan.
How to make chapati . 
How to make aloo paratha.
How to make puri.
Radisch Chapati

During December i visited Antwerp, Belgium. It was Christmas  eve and i could see lots of celebration over the streets. It was rainy and moist day but a wonderful one, one thing that i couldn't ignore was the fragnance of gluwein(Hot red wine) and crepes being prepared in the stalls. Am not a great fan of alcohol, but when its gluwein with a slice of lemon in it i just cannot ignore it. The day i tasted crepes, since then i have been preparing crepes at home with nutella inside.

Hi this is a very famous cuisine from Jharkhand, my native place. This roti is prepared by soaking the rice and chana dal for minimum 5 hours or overnight and then it is grinded into very fine paste to make the roti over tawa. This is well served along with mutton curry or chicken curry. People prepare it on some special ocassions. They call it the Chilka roti. A bowl of chana dal ki chutney along with this add's a lot to this recipe.
Here is the recipe, hope you like this roti recipe from jharkhand,India.

This is a recipe of extremely easy and very tasty banana bread loaf. After my successful baking of tutti fruity loaf bread i wanted to incorporate some fruits in my batter. This is where i found the recipe of Banana fruit bread. I must say that this came out good. The bread was extremely fluffy and moist . Within a minute me and my hubby finished half the loaf.
I am looking forward to bake more and more in coming days and would love to share all my recipe's with you.

Pancakes are said to be healthy when they are prepared with whole wheat flour. This is a quick ,filling and healthy breakfast dish. You can prepare it in the go. Raisin and banana add lots of flavor to this pan cake. Wheat provides iron and calcium to your body whereas banana and raisins provides with vitamin C. Let 's take a look at this recipe.

Here's sharing you the Recipe:
Ingredients:

For the pizza base

• All purpose flour or pizza flour- 300gms. 
• Olive oil- 2 Tbsp
• Salt- 1 tsp
• sugar- 1 Tsp
• Fresh yeast or any yeast- 1 to 2 Tsp
• Luke warm water- 200 ml

Health is wealth, so to preserve this wealth we should try to eat food as healthy as possible. I had to come up with a recipe that would be tasty, filling as well as nutritious. I brought together spinach, mushroom and boiled potatoes to prepare the filling for the sandwiches. I have always liked the Potato tikka sandwiches but this time i wished something more than Potato.


Here is the Recipe:
This will serve - 4
Preparation - 10 minutes
Cooking - 2 minutes
Level of difficulty- Easy

Ingredients:

• Potato- 2 large boiled
• Spinach- Bunch of fresh leaves, chopped
• Mushroom-5 large, chopped
• Onion- 1
• Salt
• Pepper powder- 1 Tsp
• Whole wheat Bread slices- 8
• Cheese slices- 4
• Butter
• Oil

I have always loved masala nan. I almost like all the dishes that are cooked in Tandoor. While mentioning tandoor i feel like little talking about it. Traditional Tandoor is a mud packed oven, which is quite economical and extremely environment friendly since it is made up of pure clay or mud without the addition of any minerals. It is also not put up into furnace before people start using it. It is simply sundried before it is brought in use. And with the help of tandoor some amazing dishes are prepared. To mention a few namely, tandoori roti, tandoori chicken, tandoori gosht and the list continues.
But here i have prepared Nan by using the science of Tandoor in gas stove  and oven. The results are no less brighter than the Tandoori Nan . I got excellent nan by this process and therefore i would love to share this recipe with you.


This recipe will serve- 4 people(12 medium size nan)
Preparation- 45 minutes to 3 hours
Cooking - 2 to 3 minutes for each nan
Level of difficulty- medium

Ingredients:

For Dough 

• All purpose flour- 500 Gms
• Olive oil- 2 Tbsp
• Salt -1 Tsp
• Sugar- 1 Tsp
• Yeast- 1/2 of fresh block or 1.5 Tsp of instant yeast powder or granules
• Yogurt- 2 Tbsp
• Luke warm water- 130 ml

Puriyan kachodiyan aur mithayan, ye sirf pakwan hi nahi balki un choti choti khusiyoun k sajhedar hain jo zindagi ko aur bhi Khubsurat aur mazedar banate hain.
Ya you heard it right, these are just not simple mere food, but these are the food that brings smile and sense of joy on one's face, because i strongly believe that life is all about how we celebrate it. That is why India is a land of celebration. Holi is approaching fast, and i have some dishes for the menu already being planned in my head, and ofcourse puri is one of the item.



Lets get started:

Ingredients:

• Whole purpose flour or atta- 2 cups
• Water for kneading the flour
• ghee or butter- 1 Tbsp
• Salt- pinch of
• Sahi zeera- 1 Tsp
• Carom seed or ajwain- 1 Tsp
• Oil for frying

Preparation:
Step 1.
Bring together atta, ghee,carom seed, salt and shahi zeera.
With the help of water knead the dough.
The dough shouldnt be too soft or too tight.

Many of my friends asked me for how to make chapati. Since it goes extremly well with all curry's  its good to know how to prepare them. Here is the recipe.

Preparation -5 mins
cooking time- 10 mins
Serves- 5 chapatis medium size

Ingredients:
Whole wheat fine flour- 2 Cups
Water- 1/2 cup or little more
Salt- 1/2 Tsp
Ghee- 1 Tbsp

Preparation:

• Mix flour salt and ghee in a mixing bowl, gradually add water and knead a fine, slightly soft dough.(Adjust the amount of water as per required)
• Make logs out of the dough.
• Cut the logs into  1inch balls.
• Dust this ball with flour.
• Flatten the balls with the help of pin-roll.
• Heat tawa in medium heat . Place the chapati over the heated tawa.
• Wait for 10 seconds. Flip on the other side.
• Wait for another 10 seconds and flip it back.
• Press the chapati from the edge of one side until it puffs up with the help of spatula or dry cotton cloth. Flip and do the same on the other side. By this time your chapati must get cooked evenly.
• Take it off the pan and grease it with butter.

This recipe makes me miss Ranchi a lot. Go to kacheri area sometime and please have this litty chokha there at the thelas, they are awesome. This Bihari delicacy is mouth watering and for Winter its the perfect meal.
When i was small and each time i would pass by the thelas Grilling the litty on wired racks over the Chullhas, my heart would fill with the desire to have atleast One. This recipe is dedicated to all my friends and family in INDIA.



For Preparing This type of litty chokha we need:
For the Litty:

• whole wheat Flour - 2 cups
• Sattu/ Bengal Gram/chick pea- Roasted and then Powdered - 1 CUP
• Chilly - 3
• Onion- 1 Finely Chopped
• Lime juice - 2 TSP
• Salt as per taste
• Ginger and Garlic-1 TBSP minced
• Ghee/Clarified Butter - 3 TSP for Brushing finally grilled Litties

I remember my mummy preparing aloo paratha during winter season and serving it with mango pickle which she had already prepared during the summer. Those hot parathas with pickle ,oh it was such a tasty treat for me and my brother. It makes me nostalgic.

Radish, many of us dislike it either because of its taste or for the smell. For me to dislike radish these two criteria are just enough. My mother always used to put it in Dal or sometimes put it in some curry and i would just go mad because i hated it like anything. But then there is something appealing in their appearance that made me to consume it . It was the parotha that i once tasted in my neighborhood. But the steaming of grated radish annoyed me as its smell was killing so i decided to find a way where i can get rid of both the smell and that typical taste. Here is the tasty ,filling Radish Parotha Recipie.

Ingredients:
To make the radish filling:

• peel of the radish and grate it. 
• Put the radish in one bowl and Add salt to it.
• cover the bowl with a plate and allow the water to come out. wait for 5 minutes.
• squeeze the water out of radish.
• once the whole water has been drained add the finally chopped onion, garlic, chillies ,azwain.
• Mix the above ingredients well.

To make the chapati

• Take flour in one bowl .
• Add pinch of salt , 2tsp oil and water.
• knead the flour into fine dough..
• Make small balls out of the dough. Roll it flat to half the size. add the radish feeling (remeber to squeeze out the water). close the chapati into small ball and finally roll it flat.
• Once rolling is done, heat the Tawa and put the flattend chapati on it. Allow it to cook on both the sides.
• Add 1 tsp oil to the pan and allow the chapati to be cooked evenly on both the sides
• Once both the sides turn slightly golden brown in colour. take it out of the pan .

Serve hot with Potato curry or any other curry... Enjoy!!!!!!!!!!!!!
Happy cooking :-)

By: Sushmita Pandit