Saturday, February 21, 2015

Matar Kachori / Peas Kachori


Peas Kachori is deep fried bread stuffed with green peas and spices. It is a delicious snack good to have on cold days.
Usually the dough is prepared by using all purpose flour ( maida ) But I have substituted it with wheat flour.
 

Prep Time
15 Minutes
Cooking Time
20-25 Minutes
Serves
12 Kachori
Ingredients
 
 
 
For the covering:
Wheat Flour
Semolina
Carom Seeds
Salt
Hot Oil
Oil
For the Stuffing:
Green Peas (Fresh/Frozen)
Chopped Mint Leaves (Optional)
Fennel Seeds
Chopped Green Chilli
Grated Ginger
Garam Masala
Chaat Powder
Roasted Gram Powder
Salt
Oil
 
2 Cups
1 Tbsp.
1 Tsp.
To Taste
1 Tbsp.
To deep fry
 
2 Cups
2 Tbsp.
1 Tsp.
1 Tsp.
1 Tbsp.
1.5 Tsp.
1 Tsp.
1 Tbsp.
To Taste
2 Tsp.
Method


 
1.     To make the dough : Take the flour, semolina, salt, carom seeds and hot oil in a mixing bowl. Rub the oil with your fingers. Knead to stiff dough by adding water little by little. Cover it and let it rest for 15-20 minutes.










 
2.     To make the stuffing : Microwave or boil the peas and mash them using a potato masher. Heat oil in a pan, add fennel seeds, let them sizzle. Add grated ginger, chopped mint and green chillies and sauté for a minute. Add mashed peas and dry masala powders and mix well. Add salt and powdered roasted gram and mix well. Cook for a minute or two. Let it cool.


 
3.     To make the Kachori : Knead the rested dough to smooth. Make lemon size balls. Roll into 3”-4” round roti. Place a tbsp. of peas stuffing in the center of the rolled dough. Gather the edges of the roti and seal them properly. Flatten and roll the filled potion again. Prepare the rest of the dough similarly.



4.     Heat oil to deep fry. Fry the kachoris in medium hot oil till crisp and golden. Drain them and take them off.
 
5.     Serve hot with date and green chutney garnished with chopped onion.
 

Friday, January 30, 2015

Asparagus Stir Fry


Asparagus is not mostly used in any Indian cuisine. Here is a simple stir fry with asparagus.  The fleshy green spears of asparagus are tender, crunchy and delicious. Do not overcook the asparagus, it taste good when it is cooked crunchy.
Prep Time
10 Minutes
Cooking Time
15 Minutes
Serves
4 People
Ingredients
 
 
 
Asparagus
Green Chilli
Curry Leaves
Salt
1 lb.
1-2
A Few
To Taste
For Seasoning
Mustard Seeds
Cumin Seeds
Olive oil
Asafatida
½ Tsp.
½ Tsp.
1 Tsp.
A Pinch
Method



 
1.     Chop the hard edges and cut the Asparagus to small pieces. Slit the green chillies.
2.     Heat oil on medium flame. Add mustard seeds and cumin seeds let them splutter. Add a pinch of asafetida.
 
3.     To this add chopped asparagus, slit green chillies and curry leaves. Stir well.
 
4.     Cook it uncovered for 7-8 minutes. Stir in between. Add salt and mix well. Cook for another minute and put off the stove.
 
5.     Serve hot.
Note: To add variation to this stir fry you can add chopped onion, garlic and ginger. Saute for 4-5 minutes and then add chopped asparagus and cook rest with the above process.

Tuesday, December 30, 2014

Chandrahara


On the occasion of 2nd anniversary of my blog, love and thanks to all my blog visitors, friends and family. Wishing you all a very happy new year.  I am posting a recipe for Chandrahara which is a rich and exclusive sweet dish.
 

Chandra hara is crispy triangle puris topped with creamy rich milk syrup made of almond, cashews and desiccated coconut. Tastes best when the syrup is hot.
Chandra Haara is my mom-in-law’s signature dish. This sweet dish is one of the favorites in our family. I haven’t tasted any dish like this ever.   
 
Prep Time
10-15 Minutes + Dough resting time.
Cooking Time
40-45 Minutes
Serves
20-22 Pieces
Ingredients
 
 
 
For Puris :
All Purpose Flour / Maida
Ghee
Milk
Oil
For Cream :
Milk
Almonds
Cashews
Sugar
Desiccated Coconut
Cardamom Powder
 
2 Cups
2 Tbsp.
¾ Cup (approx.)
To Deep Fry
 
4 Cups
¾ Cup
½ Cup
1 Cup (approx.)
¼ Cup
A Pinch
Method
1.     Make the syrup/cream first. Bring milk to boil and simmer the flame.
 


 
2.     Coarsely grind almonds, cashews and desiccated coconut. Add a little milk and grind, make it to chutney consistency. Pour this ground nut mixture to the milk and let it boil. Add sugar and mix well so that there are no lumps. Let the milk mixture boil on medium to low flame for at least 20 minutes. Add cardamom powder as well and set aside.
 
3.     Now to make the triangular puris. In a mixing bowl add flour and ghee. Mix well with your fingers. Add milk little by little and knead the dough. The dough should be smooth. Cover it and set aside for 1-2 hours.
 





 
4.     Divide into 18-20 parts, and roll into balls. Roll out the balls into as thin as possible to poori size. Fold into half & again into half forming a triangle shape. With the help of a fork pierce holes on both the sides of the triangular poori. Follow the same procedure for the remaining balls.
 
 
5.     Meanwhile heat oil to deep fry. Deep fry the pooris to golden brown. Let the puris cool down, store them in an air tight container.
 
6.     Place a triangle puri in a plate/ bowl and pour a spoonful of the milk syrup / nut cream on top and serve.
 
7.     You can either serve it with chilled milk syrup or serve the puris with warm milk syrup.