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Moong Daal ki Kachori is nothing but a deep fried stuffed snack originating in the Indian Subcontinent. It is stuffed with daal or lentils, onions, potatoes or even mixed vegetables. Generally it was originated to fulfill hunger pangs of a traveller or  a vendor who travelled along the spice route for his business.

Kachoris or these stuffed round balls can be stored for couple of days in fridge. It is served with Hing flavoured aloo ki sabzi or dubki wale aloo along with tamarind chtney or green chutney. It can also be served in a form of chaat with chutneys, spices and a layer of chilled curd.

INGREDIENTS:

FOR KACHORI:

  1. 2 Cups of Maida / All Purpose Flour
  2. 1 Teaspoon Salt
  3. 3 Tablespoon Oil / Ghee
  4. Water as required

FOR FILLING:

  1. 1 Cup Moong Daal / Yellow Lentil
  2. 1 Teaspoon Jeera / Cumin Seeds
  3. 1 Teaspoon Coriander Seeds
  4. 1 Teaspoon Fennel Seeds
  5. 1/2 Teaspoon Black Peppercorns
  6. 1 Teaspoon Red Chilly powder
  7. 1 Teaspoon Jeera / Cumin powder
  8. 1 Teaspoon Coriander powder
  9. 1 Teaspoon Amchoor / Dry Mango powder
  10. 1/2 Teaspoon Garam Masala
  11. 1″ Grated Ginger
  12. 3 Green Chillies
  13. 1/2 Teaspoon Hing/ Asafoetida
  14. 1 Teaspoon Sugar
  15. Salt to taste
  16. 3 Teaspoons Gram Flour/ Besan
  17. 2 Tablespoon Fresh Coriander Leaves
  18. 4 Tablespoon Oil

PREPARATION TIME: 3 Hours

HOW TO PREPARE:

FILLING:

  • Soak the daal /lentil in water for 2 hours, drain it and then coarsely grind it and keep aside
  • In a grinder coarsely grind the Cumin seeds, Coriander Seeds, Fennel and Black Peppercorns
  • Add the coarsely grind mix to heated oil in a wok
  • Add in Green chillies and Ginger and saute well
  • Sprinkle Asafoetida and Gram flour, mix well till the gram flour gives a nutty aroma
  • Add in the grinded lentil and let it cook till all the water is evaporated
  • Add in all dry spices – Salt, Red Chilli, Cumin powder, Coriander powder, Dry Mango
  • Keep cooking until all moisture dries up and daal doesn’t forms lumps, daal mix should get crumbly
  • Add in Garam Masala, Sugar and Fresh Coriander. Mix well and cook till all is mixed together.
  • Keep aside to cool. Once cool it can be stuffed in the kachori dough.

KACHORI:

  • In a bowl take flour and salt, Add in Ghee or Oil and mix until a breadcrumb texture is attained
  • *Tip: Take little flour in palm and press, if binds together then its time to make dough
  • Add water spoon by spoon and form a smooth dough
  • Cover with Kitchen towel and rest for 30 Minutes
  • Take a small portion of the dough and roll out in a 5″ diameter flat bread
  • Put 1-2 Teaspoon of Moong Daal mixture in the center of the flat rolled dough
  • Bring the edges together in the center and make a ball
  • Press and flatten it with hand .
  • Heat oil in a wok for frying, add in kachoris slowly and fry on a low heat.
  • Frying on low heat makes it crisp from outside and cooks it properly from inside.
  • Serve hot with tamarind or green chutney or with Aloo ki sabzi.

Sabudana cutlets or Sago vadas are traditional deep fried snack recipe from the western and eastern region of India. Sabudana cutlets are crunchy from outside and soft from inside. It is a quick and easy snack with teatime and is healthy and nutritious. To make it more healthy and calorie less, I have baked it instead of deep frying.  Best served with green Mint Chutney and Masala Tea.

Recipe of Mint Chutney –  https://www.desispiceworld.com/cuisines/coriander-mint-chutney/

Recipe of Masala Tea – https://youtu.be/E3cRUz2bWP4

INGREDIENTS:

  1. 1 Cup Sabudana / Tapioca Pearls
  2. 2 Potatoes
  3. 1 Green Chilly
  4. 1/2 Cup Fresh Coriander
  5. 1/2 Teaspoon Jeera / Cumin
  6. 1/2 Teaspoon Roasted Coriander seeds
  7. 1/4 Cup Roasted Peanuts (Optional)
  8. 1 Lemon Juice
  9. 1/4 Teaspoon Jeera/Cumin Grounded
  10. Salt to taste
  11. Black pepper to taste

PREPARATION TIME:  8 hours

HOW TO PREPARE:

  • Soak Sabudana pearls in water for about 4-5 hours.
  • Coarsely ground roasted Peanuts and keep aside
  • Boil potatoes, peel and mash them
  • Drain Sabudana Pearls and add them to mashed potatoes
  • Throw in chopped coriander and green chilly
  • Add Salt, Black Pepper, Jeera / Cumin Seeds, Coriander seeds and Cumin Grounded
  • Add grounded Peanuts and Lemon juice
  • Mix well till the mix is like a soft dough consistency
  • Make small cutlets, rolls or balls and set them on a greased tray
  • Apply a layer of oil on each roll and put it to bake for 40 minutes at 250 degree Celsius
  • Keep turning the sabudana cutlets and apply oil on other side as well
  • Let it bake until golden brown and crunchy from outside
  • Serve  healthy and hot Sabudana Cutlets with Mint Coriander Chutney at teatime or at parties
Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 220.5 Calories from Fat 49.5
% Daily Value*
Total Fat 5.5g 8%
Saturated Fat 0.7g 4%
Trans Fat 3.8g
Cholesterol 0.1mg 0%
Sodium 56.9mg 2%
Total Carbohydrate 43.5g 15%
Dietary Fiber 3.6g 14%
Sugars 1.6g
Protein 4.1g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

My maternal grandmother (Nani Ji) use to be very excited and happy during Navratri. She use to prepare very yummy dishes during these nine days. Today in “Jai Ki Rasoi Se” made yet another dish called “Sabudane Ki Khichadi in UP Style”. This dish is dedicated to my nani ji.

Ingredients
1. 250 gm Soaked Sago (Bhigoye Huwa Sabudana)
2. 1 Cup Green Paste of Green Coriander, Chillies & Mint (Hare Masale Ka Paste)
3. 1 Cup Tomato Pure (Tamator Ka Paste)
4. 2 Medium Size Roughly Chopped Potatoes (Kate Aloo)
5. 2-3 Slit Green Chillies (Kati Hari Mirch)
6. 4 Tablespoon Roasted Peanut Powder (Bhuni Mungphali Ka Powder)
7. 10-15 Finely Chopped Curry Leaves (Barik Kata Curry Patta)
8. 1 Tablespoon Cumin Seeds (Jeera)
9. Oil – As per Requirement
10. Rock Salt (Sendha Namak) – As per taste

Preparation:
1. In soaked sago add roasted peanut powder and salt according to taste. Mix all ingredients and keep it aside

2. Heat oil in a non stick pan or kadai. Once the oil is hot, add cumin seeds and curry leaves. All them to crackle

3. Add roughly chopped potatoes and mix. Cover and cook till potatoes become soft

4. Add the green paste. Mix and cook till oil get separated from the it

5. Now add tomato pure and mix. Cover and cook till oil get separated from the it

6. Now add sago mixture and mix it. Cover it and cook it for 5 minutes on a slow flame

7. Finely add slit green chillies and cook for a minute

8. The dish is ready to be served hot with thick curd

Sabudana Khichdi is a staple recipe from  the western region of India. It is made with soaked Sago or Tapioca pearls, peanuts, vegetables and spices.  One of the basic recipes prepared during fasting days or navratra festival days.
Sabudana or sago is a processed plant starch pearls made from cassava root. It is rich in carbohydrate and has negligible fat content.

INGREDIENTS:

  1. 2 Cups Sabudana/Tapioca
  2. 1 Onions Chopped
  3. 1 Tomato Chopped
  4. 1 Potato Diced
  5. 1/2 Cup Peas
  6. 1/4 Cup Groundnuts
  7. 1 Teaspoon Jeera/Cumin Seeds
  8. 1 Teaspoon Salt
  9. 1/2 Teaspoon Red Chilli Powder
  10. 1/4 Teaspoon Turmeric Powder
  11. Pinch of Asafoetida /Hing
  12. 2 Tablespoon Oil
  13. 1 Lemon juice
  14. Few Coriander leaves to garnish

PREPARATION TIME: 10 Minutes

HOW TO PREPARE:

  • Soak Sabudana in water for overnight, drain and keep aside
  • In a wok, heat oil and crackle jeera/Cumin seeds
  • Add in Hing, Turmeric powder and Potatoes and cook till soft
  • Add Onions, Tomatoes, and peas and cook for few minutes
  • Add Salt, Red Chilli powder and Groundnuts
  • Finally add soaked and drained sabudana and mix well
  • Sprinkle some lemon juice and garnish with coriander
  • Serve hot and enjoy!
More recipes made from Sago/Sabudana Pearls : –