These hearty mains will keep you full for a long time. Everything from simple recipes for when you’re tired to ones made to impress everyone near you!

Mains

Litti Chokha

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Cooks in: 40 minutes Serves: 3 people

Litti along with chokha, is a complete meal popular in Indian states of Bihar,  Jharkand, parts of Eastern UP as well as Nepalese state of Madhesh. It 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. The taste of litti lies in its stuffed material, namely sattu. Dry sattu is mixed with chopped garlic and ginger and some Indian dry species to give a tangy flavour, and after the litti is baked it is broken into pieces, and hot ghee is poured all over it. It is best served with raw onions soaked in lemon and Chokha. Continue reading →

Mains

Thirumaalai Chamba

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Cooks in: 40 Minutes Serves: 3 People

Many temples in South have their own traditional Prasadam offerings. Only locally available simple ingredients are used for these offerings and the devine taste lingers in the mouths of devotees for a very long time! One such recipe is Thirumaalai Chamba offered to Sowmyanarayana Perumaal of Thirukkoshtiyur. Thirumaalai means sacred evenings. This pasasdham is offered to Perumal in the evenings and then distributed. Only country veggies like raw banana, brinjal, bitter gourd and cluster beans are used for this dish. Small urad dal vada is added and pepper is the only spice used!I wanted to recreate this simple yet very tasty Prasadam recipe with our humble millets and it turned out so well and I happily offered to Him before this margazhi ends. Thanking Him for everything He bestowed us in the year 2019 and praying for a peaceful world in the coming year. Om Namo Narayana!!

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Mains

Matar Baati

Posted on by Vijaya Venkatesh / 5 Comments
Cooks in: 40 Minutes Serves: 3 People

Rajasthan has always attracted tourists with their cuisine and grand palaces and deserts. It is believed that Baati recipe originated during war times. The soldiers bury the Baati dough in the sand and by the time they return, it gets baked by the scorching heat of the sun! They smeared ghee over the baatis and had with buttermilk. Dal and Churma were added much later as accompaniments. As I wanted to try this delicacy with gluten free millets, used jowar flour for this recipe. Try this traditional mouth watering recipe during this fresh peas season!

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