Tuesday, 20 September 2016

Cheesy Keema Litti with Arrabiata Alu Chokha & Pesto chutney.

ChakumChukum, has quietly completed one year on 15th Aug, with blessings of all its wellwishers. 

Belated Happy Birthday to my baby ChakumChukum. 

While you were growing, I could bring out my first book #Spices of Life#. It took away considerable amount of my time but the time was worth spending. The book has got rave reviews and the first printed  lot has been sold off. What people liked the most was the fusion of my own real life stories with the recipes. It happens almost in every Indian girl's life and my female readers could identify themselves while reading my book.

Today, my recipe is another blend of Indian and European (Italian) taste. Hope you would like it - "Cheesy Keema Litti with Arrabiata Alu Chokha & Pesto chutney."

Ingredients  for Litti dough: 
Atta -250 gm 
Besan (Gram Flour)- 100gm 
Ajwain -5 gm 
Salt –(According to taste)
Grated cheese – ½ cup
Water – as required

Ingredients for keema :
Chicken mince (keema) – ½ kg
Onion -2 finely chopped
Chilli -2
Ginger paste  - 1 tbsp
Garlic paste -1 tbsp
Chilli powder -1 tsp
Coriander powder -1tsp
Turmeric- ½ tsp
Cloves -2
Cardamom -2
Salt –as per taste
Oil -3 tbsp

Method :
How to make Keema filling :
1. Fry the onions in heated oil in a pan till translucent. Add slit green chilli ,cloves cardamom stir for sometime. Add ginger garlic paste and stir till the raw smell disappears.
2. Now add turmeric and chicken mince. Fry till all it dries up and the keema looks golden brown in color. Now add red chilli powder , coriander powder, salt and cook for sometime. After sometime pour a cup of water and cook till the keema is tender and dry.

How to make Litti 
1. Mix atta and besan thoroughly. Add ajwain, salt and water . Knead into a soft dough and keep aside.
2. Divide dough into medium size balls. 
3. Press with the thumb to make a hole and put a little keema  mixture inside, put some cheese, close the hole and make a round balls .
4. Bake these balls /Litti in Tandoor or Oven at 180 deg C for 10-12 mins. But turn over after every 3 mins to ensure all sides are well-baked.

Ingredients for Alu (Potato)  chokha with Arrabbiata sauce
Olive oil- 3 tbsp
Chopped Garlic  -1tbsp
Chopped Celery -2tbsp
Chopped  Onions – ¼ cup
Salt – to taste 
Chilli flakes – 2tbsp
Tomato puree -1/2 cup
Fresh tomato puree – ½ cup
Potato  – 400 gm

Pour  olive  oil in a preheated pan and heat it for some time. Add chopped garlic , chopped celery, chopped onions and salt to taste. Keep stirring for 2-3 minutes and add red chili flakes , tomato puree and fresh tomato puree . Cook for a while, check the desired consistency and mix the mashed potato. Alu chokha with  Arrabbiata sauce is ready to be enjoyed.
Ingredients for pesto 
Basil -1and ½ cup
Pine nuts – ¼  cup ( very lightly roasted)
Parmesan Cheese – ½ cup ( grated)
Salt – as per taste 
Lemon juice – 2 tsp
Garlic – 4 cloves

Pour the garlic with a little pinch of salt and the basil leaves in a food processor. Add the pine nuts to the mixture and mix again .Turn out into a bowl and add half parmesan .Stir gently and add olive oil.

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