Sunday, August 30, 2015

CHANA DAL STUFFED BEDMI KACHORIS


INGREDIENTS:
1) 1 Cup Chana Dal
2) 1/2 Cup Yellow Moong Dal
3) 1 Teaspoon Red Chilly Powder
4) 1 Teaspoon Coriander Powder
5) 1 Teaspoon Fennel Powder
6) A Pinch Asafoetida
7) A Pinch Turmeric Powder
8) 1/2 Teaspoon Ginger Garlic Paste
9) 1/2 Teaspoon Dry Mango Powder
10) 1 Green Chilly
11) 2 Tablespoon Ghee/Clarified Butter
12) Salt to Taste
13) 2 Cups Whole wheat Flour
14) 1/2 Cup suji/ semolina
15) 1 Tablespoon chopped coriander leaves
16) 1 Onion
17) 1 Teaspoon Sugar
18) Oil for frying

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:

KNEAD FLOUR:
* Take flour and semolina in a bowl
* Add Salt, Oil, and little by little water and knead soft
* Keep the kneaded flour for 20 mins covered

FOR STUFFING:
* Soak Dal for 6 Hours, drain and Keep in a grinder
* Add Suagr, Green Chilly, Asafoetida, turmeric, chopped onion
* Add Ginger garlic paste, Dry Mango, Fennel, Red Chilly and salt
* Add Coriander Powder, Fresh Coriander Leaves
* Grind and Mix is ready to be stuffed
* Take the kneaded flour and make equal sized 20 balls
* Apply oil on your palm and take a ball and flat it between your palms
* Roll the flat ball a little with rolling pin, Keep 1 teaspoon of mix in between
* Fold from all sides and make a flat ball again
* Roll with rolling pin till its of 4 inch diameter
* Fry the rolled stuffed flour in heated oil in a wok
* Fry all the puris/kachoris and ready to serve with aloo ki sabzi and coriander chutney


Wednesday, August 12, 2015

GARLIC AND TOMATO CHUTNEY


INGREDIENTS:
1) 1 Kg Tomatoes
2) 250 gms Garlic peeled
3) 250 gms Ginger
4) 1 Teaspoon Mustard seeds
5) 1/4 Teaspoon Fenugreek seeds/Methi seeds
6) 1 Teaspoon Jeera/Cumin seeds
7) 1 Teaspoon Turmeric Powder
8) 2 Teaspoon Red Chilly Powder
9) 1 Teaspoon Garam Masala
10) 2 Tablespoon Sugar
11) Salt to taste
12) 8 - 10 Whole Black Pepper seeds
13) 1 Tablespoon Sirka/vinegar
14) 3 Tablespoon Mustard Oil

PREPARATION TIME: 30 - 45 minutes

HOW TO PREPARE:
* Make a paste of ginger and garlic and keep aside
* Make a paste of tomatoes and keep aside
* In a wok, Heat oil and crackle Cumin, mustard and fenugreek seeds
* Add Ginger Garlic paste and saute till the mix turns brown
* Add turmeric, garam masala, and red chilly powder and mix well
* Add Tomato paste and cook till water evaporates and mix becomes thick
* Add Sugar and salt to taste, keep mixing
* Cook till oil seperates and finally add vinegar
* Mix well and check the seasoning according to your taste
* Serve with parathas, puris or just biscuits


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