Showing posts with label ki. Show all posts
Showing posts with label ki. Show all posts
Muttar Ki Kachori IC Challenge
Friday, May 9, 2014
Kachoris, the word itself makes me drool, i have already tried few varieties of kachoris. For this months Indian Cooking Challenge, Srivalli aked us to choose any of the recipe from our earlier challenges. Since most of our challenges were very much related to Indian festivals and many of us didnt had a chance to make some challenges till now, its quite a fabulous opportunity to give a try to the challenges we havent finished yet.
So i choosed to make some muttar ki kachori she shared during our 2010th January challenge, actually i cooked Pyaz ki Kachori for that challenge eventhough i wanted to make some muttar ki kachori since a long. Obviously i used this opportunity to cook some yummy muttar ki kachori two days back for our snacks. They came out extremely yummy,flaky and super crispy, we simply enjoyed these crispy beauties for our snacks with a cup of coffee while its raining outside.
For Dough:
2cups All purpose flour
1/4cup Ghee
Salt
Mix the flour and salt, gradually add the ghee and turn the the flour as bread crumbs like texture, slowly add the water and make a soft dough, knead well.
Cover and keep aside for atleast half an hour..
So i choosed to make some muttar ki kachori she shared during our 2010th January challenge, actually i cooked Pyaz ki Kachori for that challenge eventhough i wanted to make some muttar ki kachori since a long. Obviously i used this opportunity to cook some yummy muttar ki kachori two days back for our snacks. They came out extremely yummy,flaky and super crispy, we simply enjoyed these crispy beauties for our snacks with a cup of coffee while its raining outside.
For Dough:
2cups All purpose flour
1/4cup Ghee
Salt
Mix the flour and salt, gradually add the ghee and turn the the flour as bread crumbs like texture, slowly add the water and make a soft dough, knead well.
Cover and keep aside for atleast half an hour..
For GreenPeas Filling:
2cups Greenpeas
1tsp Grated ginger
1tsp Nigella seeds
2tsp Fennel seeds
2nos Bay leaves
1no Green chillies (chopped finely)
1tsp Chilly powder
1tsp Garam masala
2tbsp Chopped coriander
2tsbsp Oil
Salt
Coarsely grind the green peas,green chillies and ginger and keep aside.
Heat the oil in a pan,add the nigella seeds, fennel seeds, bay leaves and fry.
Add the greenpeas mixture and saute in low flame few minutes.
Now add the chilli powder, garam masala and salt and sauté for 2 to 3 minutes.Add the chopped coriander and mix well.
Remove the bay leaves and discard.
Allow the mixture to cool completely and divide into 12 equal portions and keep aside.
To make Kachoris:
Make a small ball from the dough...flatten the ball using your fingers having the center thick and sides little thin.
Place about 2 tsps of the greenpeas filling in the center of the rolled dough.
Cover the filling with the dough by slowly stretching it over the filling. Seal the ends and remove excess dough.
Repeat with all the balls and keep aside for 5 -7 mins.
Then using your palm, flatten the balls by lightly pressing it,keep aside covered.
Repeat with the remaining dough,meanwhile heat some oil for deep frying. The oil should not become smoking hot.
Fry the kachoris in small batches gently into the oil. It should rise up slowly.Cook for about 6 to 10 minutes till the side down gets a golden brown color.
Turn and cook the other side for another 6 minutes or till its golden brown in color.
Remove when done, cool and store in airtight container.
2cups Greenpeas
1tsp Grated ginger
1tsp Nigella seeds
2tsp Fennel seeds
2nos Bay leaves
1no Green chillies (chopped finely)
1tsp Chilly powder
1tsp Garam masala
2tbsp Chopped coriander
2tsbsp Oil
Salt
Coarsely grind the green peas,green chillies and ginger and keep aside.
Heat the oil in a pan,add the nigella seeds, fennel seeds, bay leaves and fry.
Add the greenpeas mixture and saute in low flame few minutes.
Now add the chilli powder, garam masala and salt and sauté for 2 to 3 minutes.Add the chopped coriander and mix well.
Remove the bay leaves and discard.
Allow the mixture to cool completely and divide into 12 equal portions and keep aside.
To make Kachoris:
Make a small ball from the dough...flatten the ball using your fingers having the center thick and sides little thin.
Place about 2 tsps of the greenpeas filling in the center of the rolled dough.
Cover the filling with the dough by slowly stretching it over the filling. Seal the ends and remove excess dough.
Repeat with all the balls and keep aside for 5 -7 mins.
Then using your palm, flatten the balls by lightly pressing it,keep aside covered.
Repeat with the remaining dough,meanwhile heat some oil for deep frying. The oil should not become smoking hot.
Fry the kachoris in small batches gently into the oil. It should rise up slowly.Cook for about 6 to 10 minutes till the side down gets a golden brown color.
Turn and cook the other side for another 6 minutes or till its golden brown in color.
Remove when done, cool and store in airtight container.
Enjoy with coriander or tamarind chutney.
Rajasthani Dahi Papad Ki Sabzi Papad Yogurt Curry
Wednesday, April 16, 2014
We south Indians always love to have papads along with most of our dishes or else we rarely use them making a dal based gravy called kootu. But papads in yogurt curry, i crossed here and seriously the name of this dish itself tempted me a lot and prepared this sabzi before few days. Trust me this dish is seriously very quick,within less than 10minutes your side dish for rotis will be ready and you can enjoy them very well immediately. This curry once gets cool turned out thick and you can also finish it as a snack, but seriously you cant keep urself away from this sabzi definitely.
I used usual papads for making this sabzi, you can go with any variety of papads and even the spiced variety papads works out wonder here. This sabzi is quite famous in Rajasthan cuisine and this side dish goes simply for papads,yogurt and few usual spices. No need of veggies or dals and a wonderful side dish to make very much quickly when compared to other sabzi.If you dont have any veggies or dont want to make a dal based side dish for your rotis, dont forget to give a try to this dish.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.
6nos Papads (medium sized)
3tbsp Yogurt
2tsp Ghee
3/4tsp Chilly powder
1/4tsp Turmeric powder
1/4tsp Mustard seeds
1/4tsp Cumin seeds
1/4tsp Asafoetida powder
Salt
Water
Few chopped coriander leaves
Break the papads as medium sized pieces, dont break them too small and keep them aside.
Take the yogurt,chilly powder,turmeric powder in a bowl,mix well and keep aside.
In a pan, heat the ghee, lets splutter the mustard seeds,cumin seeds and add the asafoetida powder,fry.
Now add in the yogurt mixture and cook slowly until the oil separated from the yogurt.
Now add the papads,water and cook for 5minutes.
Check the salt,if needed add it, never add the salt while cooking, some papads will have enough salt, if more salt is added your sabzi will turn extremely salty.
Garnish with chopped coriander leaves.
Serve with rotis.
I used usual papads for making this sabzi, you can go with any variety of papads and even the spiced variety papads works out wonder here. This sabzi is quite famous in Rajasthan cuisine and this side dish goes simply for papads,yogurt and few usual spices. No need of veggies or dals and a wonderful side dish to make very much quickly when compared to other sabzi.If you dont have any veggies or dont want to make a dal based side dish for your rotis, dont forget to give a try to this dish.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.
6nos Papads (medium sized)
3tbsp Yogurt
2tsp Ghee
3/4tsp Chilly powder
1/4tsp Turmeric powder
1/4tsp Mustard seeds
1/4tsp Cumin seeds
1/4tsp Asafoetida powder
Salt
Water
Few chopped coriander leaves
Break the papads as medium sized pieces, dont break them too small and keep them aside.
Take the yogurt,chilly powder,turmeric powder in a bowl,mix well and keep aside.
In a pan, heat the ghee, lets splutter the mustard seeds,cumin seeds and add the asafoetida powder,fry.
Now add in the yogurt mixture and cook slowly until the oil separated from the yogurt.
Now add the papads,water and cook for 5minutes.
Check the salt,if needed add it, never add the salt while cooking, some papads will have enough salt, if more salt is added your sabzi will turn extremely salty.
Garnish with chopped coriander leaves.
Serve with rotis.
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