Raj Kachori

Raj Kachori is filled with various flavours as sweet, spicy, cruncy etc.. It is crispy from outside and soft from inside. Here I am presenting two ways one original and other one healthy ........

Ingredients:-

Dough

1 1/2 cup Sooji (Semolina)
1/2 tbsp salt      (as per taste)
3 tbsp oil
1 1/2  luke warm water or as required


Stuffing 

1/2 cup Rajma (Kidney Beans)
1/2 cup Matra (White Peas)
1/2 cup Lobia ( eyebeans )
(you can use chola, sprouts, peanuts any other stuffing)

Lemon juice

1 boiled and chopped Potato
Roasted Jeera
Red chili powder
Salt
Green chutney
Sweet chutney
Curd  (Yogurt)


Garnishing

Chaat masala
Any Namkin
( Pomegranate , coriander leaves)

Oil for frying
Method 

Soak Rajma, Matra and Lobia overnight. Boiled all in cooker.
Keep it for cool down.
Add Potato and add  some salt , 1 tb red chili powder, 1 tb roasted jeera, 1 tb chaat Masala and lemon juice. Mix well.

For Dough
Mix sooji, salt , oil and water . Knead the smooth dough.

First Method 

Dough is ready.
Heat oil in a Kadai
Make small ball (like puri) , roll it .

 

 

Put this Kachori into the pan and fry it in the oil.
Press the Kachodi so it rises well.
As soon as the kachori rises, lower down the flame and fry till it burns brown in color and crispy.
Preprare more. Let it cool down completely.

Second Method

Preheat the oven at 350 degree Celsius
Take any muffin pan.
In the above manner take a bowl and roll it.
Grease the pan.
Take the kachori and spread into muffin pan. Press it gently.
Keep it for 20-25 minutes in the oven .
Healthy kachori or tokri or canapes are ready.

Now the Kachoris are ready.
It is the time for stuffing.
We have ingredients for stuffing.
Break the kachori into middle.

Add 2-3 table spoon boiled Masala ( as per your taste )
Add 2 table spoon curd, 1 table spoon green chutney, 1 table spoon sweet chutney.
Sprinkle with chaat Masala and Namkin.

 

Note :-
1) You can use any thing for stuffing like sprouts, chola etc.
2) While rolling Kachori, it should be thin .
3) While frying Kachoris, it should be fry on low flame for crispy. Otherwise it will soggy like puri
4)  For Garnishing, ingredients can be modify as per taste.


For Green chutney :-
http://indiantummy.blogspot.com/2014/09/coriander-chutney-or-cilantro-chutney.html


For Sweet chutney:-
http://indiantummy.blogspot.com/2014/09/sweet-chutney-or-mango-powder-chutney.html

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Rabdi Kulfi/ Mango Kulfi/Tricolor Kulfi

Ingredients:-

4 cup milk

1 bread piece

1/4 Cup Sugar  (or as per taste)

About 8 - 10  chopped Almonds, Cashew

8-10 Chopped Pistachio

1/4 teaspoon Elaichi Powder

For Mango kulfi 
1/2 cup Mango pulp


For Tricolor 
Mango kulfi, rabdi kulfi, green khus syrup

Method:-

1) Boil the milk on medium heat in a non-stick until its become half.
 Stir often to ensure the milk does not burn in the bottom of the pan. (It will take around 25 minutes).
Crumbled the bread and mix with the 2 tbsp milk.
Add bread mixture into the boiled medium.

2) Now add Sugar and  mix well

3) Mix some pieces of Almonds, Cashew, Pistachio and Eliachi powder. Mix properly.

4) Boil for 2 minutes and turn off the gas.

5) Rabdi is ready. ( Add some milk if you think it is too thick).

6) Keep it aside for cool down.
Just pour the rabdi in the ice-cream molds.

Now Take Mango  peel and chop. Blend in a blneder.
Add some rabdi into mango puree for Mango Kulfi.

 Now Add some khus into rabdi for green color.
Now green color color kulfi is ready 

(or you can take 3-4 table spoon Pista and blend with the rabdi kulfi)

Rabdi Kulfi

Mango kulfi

Tricolor Kulfi

Now Pour the all kulfi milk into kulfi molds.

Keep it in freezer for 4-5 hours.

Your kulfi is ready to serve.

Note :- Make any type of kulfi by adding different fruit pulp or flavours. 
as Guava, watermelon, Papaya, Kiwi 

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https://www.facebook.com/IndianTummy?fref=ts

Thankyou