Khasta Kachori

Khasta Kachoris  are yummy dish which served with Watery aloo  and dry sweet pumpkin in Mathura, Uttar Pardesh
Khasta Kachoris can be make with Moong dal or urad dal.


 

Make 12-14 Kachoris.

Ingredients for Kachori:

   2 1/2 cup Maida or All purpose flour

3/4  cup Oil or ghee 

2 tea spoon salt

about 1 cup water (cold water) 

Ingredients for filling:

·         1 cup Moong dal

·         1 Tablespoon grinded fennel seeds (saunf)

·         1/2 Tablespoon Coriander powder

·         1/2 Teapoon red chilly powder

·         1 tbsp ginger paste

·         1 1/2 teaspoon dry mango powder (amchoor)
           1/4 tea spoon garam masala 

·         Pinch of asafoetida (hing)

·         11/2 teaspoon salt (adjust to your taste)

·         1 tablespoon oil

·         2 1/2 tablespoons water
          1 tbsp green chili paste

·         Oil to deep fry

Method:

To make Kachori dough:
Take a Bowl  add flour and salt. Mix well
Add oil and mix together until all oil corp-orated into the flour.(Dough consistency should like bread crumbs)
Add water and knead into the soft dough. (Dough should not be sticky)
Knead the dough at least 3-4 minutes.
Set aside and Wrap by plastic or muslin cloth for 20- 25 minutes.

To make filling:
Soak dal for 3-4 hours and drain well.
Take a blender , add moong dal, add all spices, green chili paste and ginger paste
Mix well. Blend in a blender .Make a thick paste.

(Note :- don't mix water while grinding).
Take a pan . add 1 tablespoon oil .

      Add dal paste in a frying pan and roast on medium heat for about 5 minutes. 

     Turn off the heat. Let the mixture cool off.

      ( If you think the paste is very hard then add one or 2 tablespoons of warm water and mix it well and Let it sit for 10 minutes).

To make the Kachoris:

1.    Grease your palm with oil and knead the dough again 2-3 minutes and divide into equal parts and roll them into smooth balls. 

2.    Roll the ball light handed ( as like puris)

3.    Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Repeat with the rest.

4.    Set the kachoris on a surface with the seams facing up. Roll the ball light handed .

(Note :-you can use also your palm to roll it ).

5.    Heat oil in a frying pan on medium heat. To check if oil is ready put a little piece of dough in the oil, it should sizzle and come up slow. 

6.    Fry them on medium gas. After they start to puff, slowly turn them over.

7.    Fry until golden-brown on both sides.

( Note:- Kachoris should not be fried on high heat otherwise they will not be crispy.)

Kachoris are ready to serve.They can be served with aloo sabji or can serves as Kachori chat using curd or chutneys.......
so enjoy

Tips :-

When r u kneading dough ....before mixing water , flour and oil mix well at least 2 minutes or  until oil incorporated into flour
Always  fry kachodi on medium heat .
Adjust salt and spices as per your taste.

Corn-Pea Pulav

 Colorful and yummy Corn-pea pulav ...best for lunch time.......enjoy ........

Ingredients:-

1 1/2 cup boiled rice

1 chopped medium onion (optional)

1/4 cup chopped Tomato

3/4 cup peas

1 cup sweet corn

1 tea spoon ginger powder

3-4 finely chopped green chilli

1 Tablespoon salt (or as taste)

1/4 Tablespoon black pepper

1 tea spoon Cumin seeds (Jeera)

A pinc of asafetida (hing)

1 Tablespoon lemon juice

2 Tablespoon Ghee

Method:-

1) Heat ghee in a pan, add jeera and hing.

2) Add ginger and green chilli and stir for 2 minutes.

3) Add onion and cook until it become light brown in color.

4) Add Tomato and stir for 2 minutes.

5) Add peas, corn ,salt, and black pepper and saute for 6-8 minutes.

6) Add boiled rice and mix properly stir for 2 minutes.

7) Add lemon juice and stir for 30 seconds. Turn off gas

8) Hot Corn-Peas pulav is ready to serve.

Gobi Manchurian Dry

 Dry Gobi Manchurian, (Cauliflower Manchurian) is a  Indian Chinese appetizer The Cauliflower has a crispy coating and is tossed with a mouth-watering spicy sauce. Try this absolutely delicious recipe!

Ingredients:

Cauliflower – 1/2 medium, cut to bite-size florets
Oil – for deep frying

For the batter:

All-purpose Flour (Maida )– 5 Tbsp
Corn Flour – 3 Tbsp
Salt – 1/4 tsp

3-4 finely chopped green chilli

Black Pepper – 1/4 tsp
Water – 1/4 cup plus 2 Tbsp

For the sauce:

1 table spoon oil 
Onion – 1/2 medium, chopped finely
Cabbage 1/4 cup finely chopped
Green pepper 1/4 cup finely chopped
1/4 spring onion
3-4 Green Chilies chopped finely

1/2 tsp Ginger powder
1/2 cup Tomato puree

Red Chili Sauce – 1 1/2 Tbsp
Soy Sauce – 3 tsp
Water – 2 Tbsp
Corn flour – 2 tsp

Black pepper 1/2 tsp

Salt  2 tsp (or acc to taste)
Vinegar 2 tsp 

1 tsp green chili and ginger paste
Water 1/2 cup
1 tsp ajinomoto salt (optional)

For garnishing:-

1/2 cup Cilantro(Coriander) leaves, chopped finely

1/2 cup spring Onion 

Method:

1. Heat Oil in a medium non-stick pan.
2. Add green chili paste  stir one minute.
3. Add onion, cabbage and green pepper and stir for 5 minutes.
3. Add Tomato puree stir for 8-10 minutes.
4. Take a bowl mix Corn flour , 2 tbsp water , Soy Sauce and  Red Chili Sauce and mix well.Cook for 3-4 minutes
5. Add 1/2 cup water and spring onion. stir for 4 minutes more . Add salt , black pepper and ajinimoto salt and  stir for one minute more.
6. Add vinegar. Turn off the gas
Sauce is ready 

Sauce

7. To make batter, add All-purpose flour, Corn flour, Salt, red Pepper and Water to a small bowl. Mix until there are no lumps.

Batter

florets

8. Coat Cauliflower pieces well with batter and deep fry until Cauliflower is a medium dark brown color.(Fry on medium heat for crispy)

9. Finish frying all of the Cauliflower and add it to the pan with the sauce. Toss well to coat Cauliflower completely.
10. Garnish with Cilantro leaves.

11. Ready to Served hot dry gobi manchurian.



Tips :-
When you are going to serve manchurian , then add sauce on the florets. Otherwise it will turn soggy.

.

Rice Korma

Rice korma

This is delicious and healthy receipe. It can served with Aloo Tomato sabji or Raita.

For 4 persons

Ingredients:-

1 cup Rice

1/2 cup Arahar Daal

2 medium size chopped Carrot

2 medium size chopped Tomato

1 medium size chopped Potato

1 cup Peas

1/2 cup chopped Green pepper

1 table spoon chopped ginger

4-6 chopped green chilli

1/2 cup chopped Cilantro leaves

1 cup yogurt(curd)

4 pieces of Cardamom

3-4 Bay leaves

1 1/2 Table spoon salt (or as taste)

1/2 table spon Red chilli powder

1/2 table spoon Coriander powder

1 table spoon Turmeric powder

1/2 table spoon Cumin seeds

A pinch of Asafetida

3 Table spoon ghee (or can use oil)

1 tablespoon lime juice

4 cup water

Method:-

1) Take a cooker (or sauce pan). Add water , 1/2 tablespoon oil, 1/2 table spoon salt, rice and dal.

Boil for 12-15 minutes or until rice and dal are tender.(Note:- Dal will not be tender like rice)

2) Heat oil in a saucepan. Add Bay leaves, asafetida and cumin seeds, red chilli powder, coriander powder and stir for 30 seconds.

3) Add chopped green chilli and ginger. Stir for 1 minute

4)Add chopped Tomato and stir for 7- 8 minutes.

5)Now Add Carrot, green pepper, Potato, and peas and stir for 15 minutes on medium heat or until they are tender. Add Cardamom and stir for 30 seconds.

6)Now Add yogurt to the sauce pan with the vegetables and stir for 12-15 minutes on medium heat.

Divide the vegetables into three part

7)Add salt and Lemon juice and stir for a minute . Now turn off heat.

8)Take boil rice dal ,  divided into three part.

9)Take a bowl , spread one part of rice into bowl then spread one part of cooked vegetables and chopped Cilantro. Then take another part of rice and spread over rice and again spread second part of cooked vegetables and Cilantro. Now spread rest part of rice and spread rest part of cooked vegetables and Cilantro

10)Now Rice korma is ready to serve as hot.

Potato Tikki Sandwich

“When you wake up in the morning   ''

"what's the first thing you say to yourself?"
"What's for breakfast?" 

You asked to your family members.......What do you want in breakfast

All says something should be yummy.

                      

 Potato Tikki Sandwich 

 Ingredients

1-1/2 cup Sooji (Semolina)
1-1/2 cup water
2 Medium size boiled potatoes
1  chopped Tomato
1 chopped Green Capsicum
1 chopped Red Capsicum
 Finely chopped Cilantro  leaves
1 table spoon salt
1/2 table spoon red chilli powder
1/2 table spoon Coriander powder  (Dhaniya Masala)
2 tea spoon Chat masala
1 or 2 chopped green chilly
2 big spoon Ghee (For baked or fried potatoes and bread)
4 pieces of  bread (Can use also wheat bread)

Method:-

1) Mix water with Sooji and keep aside for 8-10 minutes this batter.
2) Mean while take boiled potatoes and mash them. Then add 1/2 table spoon salt (or as per taste), 1/4 spoon red chilli powder, 1/4 coriander powder and chopped green chilly.

3) Take 1/2 part of  mixture and give round shape (as Tikki)
4) Shallow fry Tikki in to ghee or oil.
5) Now, take sooji batter, add 1 spoon salt, 1/2 spoon red chilly power, 1/2 Coriander powder, chopped vegetables (Capsicum, tomato) and mix it well.

4)Take bread and spread that sooji mixture and put some cilantro leaves on it, bake the bread from both side. Similarly do it with the other breads.
Setting:-

Take two baked breads and put aloo tikki between breads.
Garnishing:-
Take chat masala spread on the upper side of bread and put some chopped tomatoes & Capsicum.

Hot Potato Tikki Sandwhich is ready to serve. Serve it with Tomato ketchup, it can also be served with Coriander Chutney or Tamarind Chutney as per the taste.

Extra:- Beans, cucumber , onion can be added as per taste

Potato pea kabab ( Aloo matar kabba)

Team time....:)

Enjoy delicious kabab in tea time. It is easy to make .

Ingredients:-

2 Medium boil Potatoes

1 cup boil Peas

3 Tablespoon curd (yogurt)

1/2 tablespoon ginger powder

4-5 finely chopped Green chilli

1/2 cup finely chopped Cliantro leaves

1 table spoon salt (or as per taste)

3/4 table spoon Corainder powder

1/4 table spoon red chili powder

1/2 tablespoon chat masala

2 table spoon Corn flour

about 1/2 cup water

oil for Shallow fry

Method:-

1) Take a bowl, mash potato and peas. Add ginger powder, Cliantro leaves, green chilli , red chili powder, coriander powder, salt, and chat masala. Mix properly.

2) Heat a table spoon oil in a pan. Add curd and stir for 10 minutes. Add Potato mixture into it and stir for another 5-7 minutes. Turn off gas and set them aside for 10 minutes.

Mixture is ready

4) Now, take a small bowl , add corn flour and water. Mix it properly. Mixture(Batter) should not be rigid neither smooth.

5) Now take a mixture of potato, with oiled  hand, divide the mixture into about 10- 12 equal part.

6) Shape into round kabab , press with palms.

7) Now take a pan , add some oil (as needed for shallow fry) . Heat oil on medium low  gas .

8) Take one by one kabab , dip into flour batter and fry on pan.

9) Fry kabab until they are golden brown on both sides.

10) Repeat this until all the kabab are done.

11) Now Potato peas kabab are ready to serve.

Serve with Tamarind chutney or coriander chutney.

Sweet Biscuits

 Enjoy Biscuits in snacks time ......:)

Ingredients:-

1/2 cup Besan (Gram flour)

1/4 cup Maida (All purpose flour)

1/4 cup Sooji (Semolina)

1/2 cup Ghee or melted unsalted butter

1/2 tea spoon Baking soda

About  6 Table spoon Sugar

Some sliced Almonds or Pistachios

Method:-

1.    Pre heat the oven to 375 degree.

2.    In a bowl, mix the Maida, Besan, sooji, and baking soda properly.

3.    Add Ghee and sugar in a mixing bowl and mix properly.

4.    Add the flour mix to ghee and sugar mixture and knead them together to make   smooth dough.

5.    Divide the dough into equal parts and make them into balls.

6.    Press each ball between your palms lightly.

7.    Put few pieces of almonds and pistachios and press them into the dough gently.

8.    Put Biscuits on a lightly greased cookie sheet and bake at 375 degrees for about 8 to 10 minutes.

9.    Then remove the cookie sheet from the oven and revert all biscuit in opposite direction.

10. Then again put cookie sheet into oven and now bake for 325 degrees for about 8 minutes.

11. After they are lightly brown remove the cookie sheet from the oven. 

12. Let the Biscuits cool down for two to three minutes before taking them off the cookie sheet.

13. Now Biscuits are ready to serve.

Tiranga pulav(Tricolor pulav)

Tiranga pulav

Trianga pulav recipe is present for independence day since it resembles the colors of our national flag. At the same time it is very delicious in taste.

Ingredients:-

 2 1/4 cup Boiled rice

1 table spoon Salt( or as taste)

1/2 table spoon ginger

3-4 Curry leaves

6-7 Cardamom

1 1/2 table spoon Cumin seed

1 table spoon Lemon juice

For green layer                        

1/2 cup beans

1/2 cup finely chopped Cilantro

1 table spoon Green Coriander Chutney

( Also can use Mint chutney)

For white layer

6- 7 piece of Cashew

6- 7 Small pieces of Paneer

1 table spoon curd

For Saffron layer

1/4 cup grated orange carrot

1/4 cup chopped Tomato (Tomato should be some orange not red)

A pinch of Turmeric(Haldi) mix into water

Method:-

1) Divide rice in to three parts

2) Heat ghee in a non stick pan . Add a pinch of ginger powder and saute for 8 seconds. Add Hing (asafoetida), cumin seeds, curry leaves, 2 or 3 cardamom and saute for a minute. Add 1/4 tea spoon salt , and green peas and saute for two minutes. Add one part of rice into it. Add green coriander chutney. Mix it properly. Saute for a minute. Add some clintaro leaves. Green layered of rice is ready

3) Grease the plate and put the green layered rice and press it.

4) Now for white layer, heat ghee in a non stick pan. Add a pinch of ginger powder and saute for 8 seconds . Add Hing (asafoetida), cumin seeds, and saute for a minute. Add 1/2 table spoon salt. Add pieces of paneer , Cashewnut and 2-3 cardamom.  Saute for 2-3 minutes on low medium gas. Add second part of rice into it. Add lemon juice. Mix it properly. Saute for a minute. White layered of rice is ready.

5)Now spread white layer on the green layer.

6) Now for saffron layer, heat ghee in a non stick pan. Add a pinch of ginger powder and saute for 8 seconds . Add Hing (asafoetida), and saute for a minute. Add 1/2 table spoon salt. Add grated carrot, chopped Tomato . Saute for 5-6 minutes. Add third part of rice into it. Add lemon juice. Add turmeric water . Mix it properly for a minute. Now Saffron layered of rice is ready.

7)Now spread Saffron layer on the white layer

Now Tiranga Pulav is ready to serve.

Garnish through Clintaro , Peas, Tomato and Cucumber.

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