Khasta Kachori – how to make khasta kachori

Ingredients:

For stuffing

½ cup yellow moong dal

1 tbsp red chili powder

1 tbsp fennel seeds

1 tsp garam masala powder

½ tbsp dry mango powder

Pinch of asafoetida

2 tsp fennel seeds

2 tbsp oil

Salt to taste

For outer crispy layer

2 cup refined flour

2 tbsp oil

Pinch of cooking soda

Salt to taste

For garnishing

2 tbsp coriander chutney

2 tbsp dates tamarind chutney

2 tbsp thick curd

2 tbsp sev

2 tbsp masala peanut

2 tbsp pomegranates

Coriander

Oil for deep fry                             

Method:

For stuffing:

 Soak yellow moong dal in water for 1 or 2 hours. Drain the water completely. Heat the oil in a pan add asafoetida, fennel seeds, soaked yellow moong dal and salt, mix it well cover and cook for 5 minutes on law flame, stir occasionally. Add red chili powder, dry mango powder and garam masala powders mix it well and cook till all the moisture has dried. Keep aside for 10 minutes. Blend dal coarsely into the blender like a crumble without using water. Divide this mixer in 10 to 12 equal portion ball.

For outer crispy layer

Combine all the ingredients of outer layer in a bowl. Add water as needed and knead smooth dough and keep aside for 15 minutes. Divide dough into 10 to 12 equal size balls. Roll out each ball into thick puri. Put 1 ball stuffing mixture in the center of one puri. Surround the filling mixture with the dough by slowly stretching it over the filling mixture. Seal the ends tightly and make a ball. Flatten the ball slightly.

Heat the oil in a frying pan, deep fry kachori on law flame till golden brown on both sides. Keep aside.

Garnish with curd, coriander chutney, dates tamarind chutney, sev, masala peanut, pomegranates and coriander at the time of serving.

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Potato Wafers – Home made potato wafers recipe

Homemade potato wafers are usually prepared in month of April and May in India during summer. This is a sun dried potato wafers recipe, but one can prepare it using drier to dry potato wafers if good sun light it not available. It required one time efforts and one can preserve it for 2 years. It requires less than five minutes to serving. Just deep fry in oil and serve it.  

Ingredients:

Bunch of potatoes

Salt to taste

Water

Method:

 Peel the potatoes and wash it well. Make slices out of potato with the potato slicer. If you want similar potato slice type shown in the picture use design potato slicer instead of plain potato slicer. 

design potato slicer

plain potato slicer

step 1

step 2

To get designed potato slice, slice the potato once horizontal (step 1 in a picture) and once vertical re(step 2 in a picture) and repeat the sequence and put them all in enough water.

Wash the potato slices 2-3 times in changes of water. Heat a large pot of water on high flame when it is boiling adds salt and potato slices in boiling water. The water temperature will be down and will stop boiling. Keep the heat on high and when the water comes to a boil again, cook for 2 minutes or till potato slices become transparent.

Drain the water out of the potato slices. Lay out each slice of the potato separately without overlapping each other on plastic sheet (or thin cloth). Dry them in sunshine for at least 8-10 hours. When they are dried and not sticky, keep them in a dry place. Dry them again in sun the next day.

After they are dried, they should be thin so peel out carefully from the plastic sheet. Store them in an     air tight container and they will store for many years.

At the time of serving, heat the oil in a frying pan, when it is shimmering hot add hand full dried potato slices in the oil and fry for few second or till change the color like a picture. Make sure they do not become brown.  Drain on paper towels and serve it as snacks with tea or your choice of drink. You can sprinkle red chili powder if you want… 

 

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Sandwich Dhokla - Layered Dhokla

Ingredients: 

1 ½ cup Idli batter
1 tsp eno fruit salt
½ cup coriander chutney

½ cup garlic chutney

Salt to taste

½ tsp mustard seeds,

½ tsp cumin seeds,

1 tsp sesame seeds

Pinch of asafoetida

Little red food color(optional)

Little green food color(optional)

1 tbsp oil

Method:

Add the eno salt and salt to the batter and mix very well. Divide the batter in three equal parts. Add garlic chutney and red color in one part for red layer and mix it well. Add green chutney and green color in second part for green layer and mix it well. Heat water in a steamer and grease the dhokla plates. Pour white batter into plates till ½ inch of plate. Keep the stand in the steamer, cover with the lid and steam till half done. Take the stand out and remove the dhokla plates. Spread green batter evenly on the white dhoklas and steam till half done. Pour the red batter over green layer spreads evenly. And cook for 10 minutes on high flame or till an inserted knife come out clean.

Heat the oil, add muster seeds, cumin seeds, sesame seeds and sauté for second, pour the tempering over the dhokla. Cut into pieces and serve.

Note:

For Coriander chutney : Blend coriander leaves, green chili, ginger, salt, sugar and lemon juice

Garlic chutney: Blend garlic, red chili powder, jaggery, salt with some water

 If you don't  add color the appearance of sandwich dhokla  will be  light and less colorful. 


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Rava(Semolina) Dhokla with flavors of coriander and garlic healthy breakfast recipe

Ingredients:                                

1 cups rava (semolina)

1 cup curd

½ cup water

2 tsp cooking oil

1 tsp fruit Salt

Salt to taste

For green paste

3 green chili paste

½ cup coriander

1 tsp garlic paste

For Temper:

1 tbsp cooking oil

1 tsp mustard seeds

1 tsp til (sesame seeds)

Pinch hing (asafoetida)

Green chili

3 to 4 curry leaves

Method:

Heat the pan and add rava, roast it well without oil till nice aroma is released and keep aside for cooling.

For green paste

Add coriander, green chili, garlic paste, 1 tsp water and make smooth paste.

In a bowl add roasted rava, green paste, curd, oil, salt and water mix well to form a smooth batter and keep aside for 15 minutes.

Just before pouring the batter into the greased thali add fruit salt and mix it well. Pour the batter evenly into the thali. Steam in a steamer for 10-15 minutes .Insert a toothpick in the center. If it comes out clean, then your Dhoklas are done. Remove from the heat and keep aside.

 Heat the oil in a small pan, add the mustard seeds, sesame seeds, asafetida, green chili and curry leaves mix well sauté on a medium flame for few seconds. Remove from the flame and pour the tempering over the prepared Dhokla. Cut the Dhokla into equal pieces. Serve hot with masala tea.

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What's With My Cuppa and Nupur's event , dish name starts with R

Dudhi na muthiya -Healthy breakfast Recipe

Ingredients:

250 gm Dudhi grated (Bottle gourd )

2 cup Whole wheat thick flour (karakaro)

½cup   Semolina

½ cup Curd

2-3 tbsp Sugar

2 tsp Red chilli powder

1 tsp Turmeric powder

½ cup Oil

Salt to taste

For the tempering

3 tbsp Oil

1 tsp Mustard seeds

1 tbsp Sesame seeds

1/6  Hing ( asafoetida )

5-6 Curry leaves

Method:-

Combine  grated dudhi , whole wheat thick flour , semolina , curd , Sugar , red chilli powder , turmeric powder , oil  and salt in a bowl mix well and knead into a soft dough without using water. Apply ¼ tsp of oil on your hands and divide the mixture into 4 equal portions. Shape each portion into a cylindrical roll.

Arrange the rolls on a greased sieve and steam in a steamer for 25 to 30 minutes. Let it cool a little and slice each roll and keep aside.

For the tempering, heat the oil in a non-stick kadhai and add the mustard seeds. When the seeds crackle, add the sesame seeds and asafoetida , Curry leaves and sauté on a medium flame for a few seconds.Add the muthia pieces and sauté on a medium flame till they turn light brown. Serve immediately garnished with green chili. Enjoy with Tea or green chutney.

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Tuver lilva Potli

Ingredients:

For Stuffing

2 cups Tuver Lilva

¼ cup Grated Coconut

2 tbsp Green chilli  paste

½ tbspTurmeric powder

1tbsp Garam Masala

¼ tbsp Asafoetida

1tbsp Sauf powder

2tbsp coriander leaves  

2 tbsp Sugar

2 tbsp Lime juice

Salt to taste

2 tbsp Oil

For outer layer

300 gm Maida

2 tbsp semolina (rava)

30 gm Oil

Salt to taste

Oil for frying

Method:

For Filling

Make a rough paste of Green Tuver (Lilva) without adding any water.

Take a pan and add oil and heat it .Add  Asafoetida, Turmeric powder and then add green chili paste , mashed  Tuver Lilva and sauté  on medium heat for about ten to fifteen  minutes. When the mixture is cooked and lilva raw smell goes off, add Garam masala powder, grated coconut, sauf powder, salt, sugar , coriander leaves  and lime juice and cook for five minutes. Let it cool down to room temperature and make small size of ball out of the mixer.

For outer layer

Add maida, salt and oil in a bowl mix it well. Add water as needed and knead smooth dough and keep aside for 15 minutes. Divide dough into small size balls. Roll out a ball into thick puri. Put 1 ball stuffing mixture in the center of one puri. Wrap stuffing with puri and pleat up the edges and gather on top twisting slightly to make a potli. Similarly make other potlis. Heat oil on medium flame to deep fry  potlis .When oil is medium hot, drop 4-5 potlis in oil and deep fry over low flame until they turn light brown. Serve lilva potli with green chutney and sweet chutney or with hot masala tea.

Sending this recipe with following events :  What's With My Cuppa and Nupur's event , Dish name starts with T

Dry Kachori

Ingredients:

For Stuffing:

250 gm Bhavnagri Gathiya crushed like coarse powder
¼ tbsp Turmeric Powder
2 tbsp Red Chilli Powder
3 tbsp Garam Masala
1 tbsp Sesame Seeds (til)
1 tbsp crushed Coriander Seeds
1 tbsp crushed Fennel Seeds (sauf)
½ tbsp crushed Kasuri Methi (Fenugreek)
3 tbsp Cashew nuts (roughly chopped)
3 tbsp cup pieces Raisins (kismis)
2 tbsp Powdered Sugar (caster sugar)
2 tbsp Lemon juice
2 tsp oil
Salt to taste
Oil for deep frying

For Outer Layer

250 gm Maida (all purpose flour)
40 ml tbsps Oil (1/6 of maida)
Salt to taste

Method:

For stuffing

Mix 250 gm crush Gathiya with ¼ tbsp Turmeric powder, 2 tbsp Red Chilli powder,3 tbsp Garam Masala,1 tbsp Sesame Seeds (til),1 tbsp crushed Coriander Seeds ,1 tbsp crushed Fennel Seeds (sauf),½ tbsp crushed Kasuri Methi (Fenugreek),3 tbsp Cashew nuts (roughly chopped),3 tbsp pieces Raisins (kismis), 2 tbsps Powdered Sugar (caster sugar) , 2 tbsp Lemon juice, 2 tbsp oil in a large bowl. Make 20 small size balls of this mixer.

For outer layer

Mix 250 gm maida with salt to taste and 40 ml oil in a bowl mix it well. Add water as needed and knead smooth dough and keep aside for 15 minutes. Divide dough into 20 small size balls. Roll out a ball into thick puri. Put 1 ball stuffing mixture in the center of one puri. Wrap stuffing with puri and seal its edges and again give it a shape of ball. Heat oil on medium flame to deep fry masala stuffed balls .When oil is medium hot, drop 4-5 balls in oil and deep fry over low flame until they turn light brown.


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How to make Saat Padi Puri /Seven layer puri

Saat padi puri/ Seven layer puri

Ingredients

For Dough

 2 ½ cup all purpose flour / maida

salt to taste

2 tbsp oil

Water

For Paste:

½ cup rice flour

2 tbsp ghee

Method:

Mix  2 ½  cup all purpose flour / maida, with salt(as per taste) and  2 tbs oil. Prepare dough using water. The dough should be something like paratha dough. Keep aside dough for 15 minutes. Then take ½ cup rice flour in a bowl and add 2 tbsp ghee and make smooth paste and keep aside. Make 14 equal balls out of dough and then make thin chapatti from each ball. Spread rice flour and ghee paste equally on each chapati. Cover with the second chapatti on which you spread some rice flour and ghee paste .Continue doing this until you have made and layered 7 chapatis. Spread rice flour paste on top of layered 7th chapati and turn the chapatti inwards from one edge and make a roll. Cut the roll into small circles. Take each circle and roll out it like a poori. Once all the pooris are rolled out, heat the oil in a frying pan and deep fry it till it gets golden brown. Serve puri with tea.

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Tikha Gathiya

Ingredients:

4 cups Gram Flour

1/4 cup Oil

½ tbsp Carom seeds (Ajwain)

2 tbsp Red Chili Powder

¼ tsp turmeric powder (Haldi)

¼ tbsp Asfoetedia  (Hing)

Salt to taste

Oil for deep fry

Method:

Mix gram flour, carom seeds (Ajwain), red chili powder, turmeric powder, asfoetedia,  oil and salt in a bowl. Knead smooth dough by adding water. Dough should not be very soft as well as not very stiff. Grease the dough using oil and give rest for half an hours . Take a handy Sev Machine. Use a mould for thick to make gathiya. Place mould at bottom in the machine and place dough in it. Close the machine tightly.  Heat oil in a frying pan over medium flame .  When oil becomes hot, holding the machine over oil and turn handle of machine to force the dough through moulds. Move machine in circular motion over oil and turn handle continuously. Fry strands of gram flour until they become light brown for around 2-3 minutes. Remove  gathia from oil and drain on kitchen paper. Serve with hot tea .



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Methi na Gotta

Ingredients:

 2 cup freshly chopped methi(fenugreek)

1 cup gram flour thick (karakaro)

½ cup besan(gram flour)

1/4 cup rava (semolina)

½ cup curd

1 tbsp green chilli paste

½ tbsp turmeric powder (haldi)

1 tbsp chilli powder

½ tbsp garam masala

1 tbsp crushed coriander (dhania) seeds

1 tbsp crushed black pepper 

 a pinch soda bi-carb

2 tbsp sugar

 2  tbsp oil

 2 tbsp chopped coriander (dhania)

 Water as per consistency

 salt to taste

 oil for deep-frying

Method:

Mix  2 cups chopped methi ( fenugreek), 2 tbsp oil, ½ cup curd, 2 tbsp sugar, 1 tbsp green chili paste, 1/2 tbsp turmeric powder (haldi),1 tbsp chili powder,1/2 tbsp garam masala,1 tbsp crushed coriander (dhania) seeds,1 tbsp crushed black pepper, 2 tbsp chopped coriander (dhania) and salt to taste. Now add 1 cup gram flour thick (karkaro), ½ cup besan (gram flour), 1/4 cup rava (semolina) and little water to make a thick batter. Give rest to this mixer for 10 to 15 minutes. Add a pinch soda bi-carb just before frying and mix it well. Heat the oil and  add a tablespoon of the mixer  and fry it on a medium flame till it turns golden brown. Remove and drain on a tissue paper so that excess oil is been soaked. Serve hot with coriander chutney and masala curd.

Poha no Chevdo

Ingredients
Thin Poha                     250 gms
Roasted Pea nuts              3 tbs
Roasted channa dal           3 tbs
Curry leaves                   10 leaves
chopped green chilli          2
Turmeric powder              1/2 tbs
Dry coconut slices            2 tbs
Oil                                   2 big spoon
Salt to test

Method
Heat frying pan to medium heat and roast the poha till it become crispy.Heat 2 big spoon of oil in a pan, add 2 chopped green chillies, 10 curry leaves and 2tbs dry coconut slices, roast well till coconut slices turn brown,then add 1/2tbs turmeric powder, add salt to taste, then add roasted poha in it and mix well and roast this mixer for 5 to 6 minutes.Delicious chevda is ready ,store in an airtight container.