Monday, February 28, 2011

Sweet tangy Tamarind chutney (इमली की सौंठ)

Sweet tangy Tamarind chutney(इमली की सौंठ)can be accompanied with almost all Indian snacks.It is not only easy to make but got a good shelf life too.This chutney can be used with samosas, dahi bade and all chaats.

In this recipe,If someone doesn't have tamarind readily available then they can use dry mango powder in place of it.

Ingredients:
Tamarind paste or dry mango powder                1 cup
Sugar                                              1 cup
Roasted n grounded cumin seeds                     1 teaspoon
Black  rock salt or salt                               1 teaspoon
grounded black pepper                                      4-5
grounded cloves                                            2-3
Red chilli powder                                        1 teaspoon
water                                                       2 cups

Method:

Mix the dry mango powder or tamarind pulp with water and keep it aside for 1 hour.
Now cook this mixture on medium flame until it gets boiled in a heavy bottomed vessel.
Strain it and add sugar, chilli powder, cumin powder, salt ,pepper,clove and mix well and let it cook till it gets little thick consistency.
Cool it off and store in a glass container.
you can use this chutney for 3-4 months if refrigerated and always check the consistency before use if required you can add boiled hot water to this.

Note:
Always refrigerate this chutney in a glass bottle. avoid to use steel or any metal vessel as the tamarind may react with the metal and chutney can get spoil gradually.

Friday, February 25, 2011

Aloo Kachori/ Potato stuffed pastry

Aloo or potato has been the first love for all the foodies in India. Aloo kachori with a spicy tangy aloo curry made in Iron skillet is a popular breakfast in U.P. 





Ingredients:
For covering:
1 cup      Maida or All Purpose flour                                         
1/4 cup   Semolina (suji/rawa)                                                       
2 tablespoons Refined Oil                                                          
1/4 teaspoon salt                                                            

For filling:
5-6  Crushed but not mashed boiled medium sized potatoes                                        
1/2 teaspoon  Cumin seeds                                                  
 1/2 teaspoon  Garam masala                                                
1 teaspoon coarsely grounded fennel seeds/saunf                 
1 teaspoon  coarsely grounded coriander powder         
1 teaspoon  red chili powder                                                
1/2 teaspoon dry Mango powder                                
pinch of Asafoetida/ hing                                                 
salt  to taste                                                            

Method:
Seive maida and suji in a bowl and add oil for moin( to make it crispy). Now knead well with luke warm water and keep the soft dough aside for 1/2 an hour.
Heat oil in a pan and add the cumin seeds and asafoetida till it splutter then add all the ingredients of filling. Saute it for some few seconds and add potatoes to it.
Divide the dough in equal parts in shape of balls.Fill each ball with the filling (pitthi) and close it to make a potli .Then gently press and expand the kachori with the help of palms instead of rolling it out using rolling pin  avoiding it to open or to crack otherwise it can spoil the oil and even kachori while frying.
Repeat the same with remaining dough and filling. 
Heat sufficient oil in a kadai and deep fry the kachoris on high heat for first few seconds and then flip it upside down and let it  fry on low heat for 3-4 mins till golden brown and crisp . 
 Drain onto an absorbent paper napkin.
Serve hot with tamarind or green chili chutney. 


Note:
-You can use Wheat flour too instead of maida as healthier option.
- Keep an eye on kachories while deep frying them on high heat it tends to get overcooked on cover but remains uncooked inside.So it is very important to switch the heat to low or medium for further cooking.Whenever you slide in the kachori in oil, try to do it gently and on high heat so that it can float on the surface after few seconds and then flip it over and switch heat to low.
-You can fry number of kachori in one go depending on the size of your pan.There should be enough space for each kachori to float.
-Cover the dough with clean damp cloth to avoid getting it dry while making kachori.

Urad dal ki kachori/ Black gram lentil pastry

 This recipe is famous in northern part of India and can be kept in air tight container for 3-4 days.
I still remember how my mom and nani used to prepare this for every occasion in our house. I never liked it much as I was a big fan of Aloo kachori but now I crave for this and keep on trying to get the same flavor which they used to get. Difficult but not impossible.


Ingredients:
For covering:
1 cup      Maida or All Purpose flour                                      
2 tablespoons   Refined/vegetable Oil                                                    
  1/4 teaspoon     salt                                                          

For filling:
 1/4 cup   dhuli Urad dal (Split skinless black gram)                      
1/2 teaspoon     Cumin seeds                                                  
1/2 teaspoon     Garam masala                                                   
1 teaspoon        coarsely grounded fennel seeds /saunf                          
 1 teaspoon       coarsely grounded coriander powder                  
 1 teaspoon       red chilli powder                                               
 1/2 teaspoon    dry mango powder                                
pinch  of Asafoetida/hing                                                  
salt to taste
Oil to deep fry

Method:

Wash and soak the urad dal for 3-4 hours. Drain and grind coarsely on pulse mode.
Seive maida and suji in a bowl and add oil for moin( to make it crispy). Now knead well with luke warm water and keep the soft dough aside for 1/2 an hour.


Heat oil in a pan and add the cumin seeds and asafoetida till it splutter then add all the ingredients of filling. Saute it for some few seconds and add lentil to it.


Divide the dough in equal parts in shape of balls.
Fill each ball with the a teaspoon of filling (pitthi) and close it to make a potli .

Then gently press and expand the kachori with the help of palms instead of rolling it out using rolling pin  avoiding it to open or to crack otherwise it can spoil the oil and even kachori while frying.Thsi will come by practice but if you feel you can roll it a lightly with pin.
Repeat the same with remaining dough and filling.Heat sufficient oil in a kadai and deep fry the kachoris on high heat for first few seconds and then flip it upside down and let it  fry on low heat for 3-4 mins till golden brown and crisp . 


Drain onto an absorbent paper napkin.
Serve hot with tamarind[Image] or green chili chutney.  

Note:
-You can use Wheat flour too instead of maida as healthier option.
- Keep an eye on kachories while deep frying them on high heat it tends to get overcooked on cover but remains uncooked inside.So it is very important to switch the heat to low or medium for further cooking.Whenever you slide in the kachori in oil, try to do it gently and on high heat so that it can float on the surface after few seconds and then flip it over and switch heat to low.


-You can fry number of kachori in one go depending on the size of your pan.There should be enough space for each kachori to float.
-Cover the dough with clean damp cloth to avoid getting it dry while making kachori.

Besan ki kachori/ bengal gram flour pastry


My First recipe of this blog is dedicated to my mom who had always been my inspiration for cooking.Though I hardly did any when she was there to witness.

She used to prepare these besan ki kachori whenever we will go out for long holidays as this snack has a good shelf life.And the fact that she never had garlic and onion in her food, so this used to be the life saver for her in all places where there weren't any restaurant which serves food without garlic n onion. :)
Love you mom and miss you forever in my life.





Ingredients:

For covering-
2 cups Refined flour/All purpose flour (maida)               
1/4 cup  Ghee or vegetable oil               
1/2 tsp Salt

For filling-
1/2 cup Besan (bengal gram flour)-                   
Oil for deep frying             
1/4 teaspoon Cloves powdered                           
1/4 teaspoon black pepper powdered                              
1/2 teaspoon Asafoetida /hing                           
1 teaspoon Red chilli powder                          
1/2 teaspoon Garam masala powder                  
1 teaspoon Dry mango powder        
Salt  to taste

Method:
Combine all the ingredients for the covering and knead into a semi-soft dough using a little warm water(as we do for chapatis). Divide the dough into equal parts and keep covered with a damp muslin cloth.

  Sieve the besan in a bowl and add all the ingredients for filling in it and mix well.


  Roll out each portion of the dough into a small diskette. Place one teaspoon of the filling in the center of the diskette. Cover the filling with the dough by slowly stretching it over the filling and make it in shape of  Potli (it is similar to Bouquet Garni). Seal the ends tightly and remove any excess dough.  Gently press the kachori with the help of palms instead of rolling it out. 
Repeat with the remaining dough and filling. Now prick these kachoris with the help of a toothpick so that it will not puff up like puris.

 Heat sufficient oil in a kadai and deep fry the kachoris on high heat for first few seconds and then flip it upside down and let it  fry on low heat for 5-7 mins till golden brown and crisp .
Drain onto an absorbent paper napkin.
Cool and store in an air-tight container or You can relish it with sweet chutney.

Note:
- Keep an eye on kachories while deep frying them on high heat it tends to get overcooked on cover but remains uncooked inside and also becomes soft like puris.So it is very important to switch the heat to low or medium for further cooking.Whenever you slide in the kachori in oil, try to do it gently and on high heat so that it can float on the surface after few seconds and then flip it over and switch heat to low.
-You can fry number of kachori in one go depending on the size of your pan.There should be enough space for each kachori to float.
-Cover the dough with clean damp cloth to avoid getting it dry while making kachori.


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