Saturday, 30 June 2012

Mutter Ki Kachori

Mutter Ki Kachori
(Green Peas Kachori)

Mutter Ki Kachori



Mutter Ki Kachori


Ingredients:


For covering:


11/2 cups fine flour(maida)                                       
2 tbsp oil 
Water as required
Salt to taste   
                                       

Stuffing:


1 cup fresh peas
3-4 green chilies
1 tsp cumin seeds                       
1 tsp coriander seeds
1 tsp fennel seeds                  
1 tbsp oil  
2 tsp red chili powder
1/4 tsp dry mango powder
1 pinch asafoetida                             
1 tsp garam masala                   
Oil to deep fry  
Salt to taste      


Method:    

  

1. Take maida in a bowl, add salt,oil & mix well. Knead  a stiff  dough
    using sufficient 
water. Cover & set aside for half an hour.


2. In a blender, take green peas & green chilli and blend it to a coarse
    paste without using water.

3. Heat oil in a pan, add cumin seeds, coriander seeds, fennel seeds,  
     & asafoetida. Stir for some time.

4. Now add red chili powder,garam masala,salt,dry mango powder &
     mix well.

5. Add Peas mixture & cook it till the moisture dries.Allow it  to cool      completely.Filling is ready.

6. Divide this filling in to 8-10 equal sized portions.   

7. Knead the dough  to smooth & divide into 8-10 equal sized balls.      

8. Roll the dough balls into a round.Put one portion of filling in the center.

9. Gather the edges and seal it properly & tightly.

10. Flatten it very gently into a circle.Prepare all  kachori  in same way.

11. Heat oil in a pan & deep fry kachoris till light brown from both sides.

12. Remove it to the paper towel  & serve hot with green chutney,tamarind chutney
       or tomato sauce.


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Friday, 29 June 2012

Shahi Veg Pulao

Shahi Veg Pulao


Shahi Veg Pulao


Shahi Veg Pulao is a delicacy of rice made with basmati rice, lots of vegetables, aroma of  spices, flavor of dry fruits. Its a healthy, nutritious dish specially for kids.


Shahi Veg Pulao


Shahi Veg Pulao is a satisfying complete meal, very easy to cook & can be served with raita, pickle or roasted papad.


Ingredients:  
                                                                                           
2 cups basmati rice
1 onion chopped
2 carrots chopped
1 potato cut into cubes 
1 tbsp chopped green beans
1 cup green peas 
2-3 green chilies 
4-5 black pepper  
2-3 clove
1-2 cinnamon
1-2 cardamoms big & green
1 tbsp raisins
2 tbsp cashew nut
1 tbsp coriander leaves chopped
1/2 tsp cumin seeds
1 1/2 tbsp ghee
4 cups water
Salt to taste



Method:


1. Wash rice & soak for 15 min. 

2. Heat ghee in a pan.

3. Add cumin seeds, cloves, cardamom, cinnamon, black pepper.                                 

4. Let it fried, add onion, saute till 3/4th done.

5. Now add all vegetables & green chilies, stir for some time.

6. Add salt, cashew nut, raisins & water. Stir again.

7. Now add rice, when water started boiling ,lower heat, cook for another 5 mins.    

8. Cover pan with lid & cook it for 15 mins on lower heat. switch off the heat.

9. Garnish with fresh coriander leaves & serve hot.       

Shahi Veg Pulao
                                                                   

Thursday, 28 June 2012

Chole Bhature

Chole Bhature


Chole Bhature


Chole Bhature




Ingredients:


For chole:


2 cups chick peas/kabuli chana/chole
1 cup tomato paste
1 cup onions paste
1/2 tsp ginger garlic paste
2 green chilies chopped
1 tbsp coriander leaves
2-3 onion rings for garnishing
1/4  tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp garam masala powder
2 tsp of chana masala powder
1/4 tsp cumin seeds
1/4 tsp mustard seeds
1 tea bag
 Water as required
1 tbsp oil 
Salt to taste


For bhature:


2 cups fine flour
2 tbsp yogurt 
1 tbsp oil 
Oil to deep fry
Salt to taste 


Chole Bhature

Method:



Chole:


1. Clean ,wash & soak chick peas or chole overnight in water.

2. Boil them along with tea bags in a pressure cooker till become soft.

3. Heat oil in a pan, add mustard seeds,cumin seeds.

4. When cumin seeds splutter, add ginger garlic paste & cook for 2-3 sec.

  
5. Add onion paste & cook till  turn brown,add  green chilies & cook for 2-3 sec.

6. Add tomato paste,cook for 5 mins or till oil separates.

7. Now add coriander powder, turmeric powder, red chili powder, garam masala, chana
    masala
 & cook till oil leaves from sides.

8. Take out the tea bags,add boiled chick peas into pan & mix well.

9. Add water,salt & cook for another 2-3 mins.

10. Transfer chole in a serving bowl,garnish with onion rings, coriander leaves & serve.


Bhature:


1. In a big bowl add fine flour, salt, 1 tbsp oil,yogurt & mix  well.


2. Make a medium stiff dough by adding enough water. Rest dough overnight.


3. Make a ball of dough, roll it into thick round or bhatura.

4. Heat oil in a pan & fry  bhatura till golden brown from both sides.

5. Serve hot with chole.



Chole Bhature



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Wednesday, 27 June 2012

Aloo Poha

Aloo poha
Aloo Poha


Aloo Poha

Ingredients:


2 cups poha (beaten rice)
1 potato chopped
1 onion  chopped
2-3 green chilies chopped
1/4 tsp mustard seeds
1/4 tsp cumin seeds
5-6 curry leaves
1/4 tsp coriander leaves
1 tsp lemon juice
1 tsp sugar
1 tbsp oil
Salt to taste


Method:



1. Wash & soak poha for 10-12 mins.

2. Add salt , turmeric powder,sugar & keep aside.

3. Heat oil in a pan add  mustard seeds, cumin seeds, curry leaves.

4. Now add onion,potatoes,green chilies & saute till they are done.

5. Add  poha, coriander leaves ,lemon juice & mix well.

6. Transfer into serving plate,garnish with coriander leaves.

7. Aloo poha is ready to serve.

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Tuesday, 26 June 2012

Pav Bhaji

Pav Bhaji


Pav Bhaji


Pav Bhaji


Pav Bhaji





Ingradients:


8 pav 
3-4 potato 
1/2 cup green peas 
1/2 cup green beans finely chopped
1/2 cup capsicum chopped
1/2 cup cabbage chopped
1/2 cup cauliflower chopped
1/4 cup carrot chopped
2 onions finely chopped
2-3 green chili chopped
3 tomatoes finely chopped
1 tsp ginger-garlic paste 
1 tbsp pav bhaji masala 
1/2 tsp cumin seeds 
1/2 tsp mustard seeds
8-10 curry leaves
1 tsp coriander powder  
1 tsp red chili powder
2 tbsp coriander leaves finely chopped
2 tsp lemon juice
Water as required
1 1/2 tbsp oil 
Butter as required
Salt to taste


Method:



Bhaji:


1. Boil potatoes, capsicum, cabbage, carrot, peas, cauliflower, green beans & mesh.

2. Heat oil in pan, add mustard seeds, cumin seeds, curry leaves, ginger-garlic paste, onions
    fry till 
pink. Add green chili & stir for some time.

3. Add tomatoes, cook for 5 mins.

4. Add red chili powder, coriander powder, pav bhaji masala.

5. Stir for 2-3 mins.

6. Add boiled & meshed vegetables, water, salt , lemon juice, coriander leaves & cook on
    medium heat for 5
 mins.

7. Bhaji is ready.

Pav:


1. Slit pav buns horizontally from the middle.

2. Apply butter on cut surface & fry in hot pan.

3. Remove when it is golden brown.

To serve:


1. Sprinkle chopped onions, coriander leaves, a small piece of butter (optional) over bhaji.


2. Serve hot with pav.



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Sunday, 24 June 2012

Shahi Samosa

Shahi Samosa

Shahi Samosa


Shahi Samosa


Ingredients:


2 cup fine flour
1 cup water
2 tbsp oil 
Salt to taste.

Filling:


 4-5 potatoes
1/2 cup green peas
1 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp cumin seeds
1/2 tsp mustered seeds
1 tsp dry mango powder
2-3 green chili chopped
1 tbsp chopped coriander leaves
6-7 cashew nut 
6-7 raisin 
Salt to taste

Method:


1. Take fine flour in a big bowl, add oil, salt, mix well, make a smooth dough by adding water,
     keep it for 15-20 mins.


2. Boil potatoes & peel them, cut half of them into small pieces, mash remaining half as well.

3. Heat oil in a pan, add mustered seeds, cumin seed, when they crackle add green chili,
    green peas cook for some time.


4. Now add red chili powder, turmeric powder, salt, dry mango powder, cashew nut, raisin,
     potatoes, coriander leaves & mix well. Potato stuffing is ready.


4. Knead the dough & make small balls of similar size .

5. Roll ball with rolling pin into a slightly thin puri, cut it into 2 similar pieces.

6. Take a semi-circle piece of puri, give it a shape of cone. Seal along the fold.

7. Now fill 1 tbsp potato stuffing in it, apply water on the edges of cone, seal edges properly.
    Prepare samosa with rest of dough in the same manner.


8. Heat enough oil in a pan to deep fry. Drop 2-3 samosas into oil, deep fry samosas on
    medium flame till golden brown. 
Remove onto absorbent paper.

9. Serve it with green/tamarind chutney or sauce.


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