Tuesday, April 20, 2010

Raj Kachori

Kachori is one of the most common western Indian snacks. It is great on its own with tea/coffee and even tastes better as assembled chaat. It lasts for a couple of weeks if stored properly in air tight container, so it is a great anytime snack.

For Raj Kachori [Approx 15 pieces]
For cover:
All purpose flour [Maida] – 2 cups
Melted butter or ghee – 2 tbsp
Water (enough to make firm dough)
Cooking oil to fry
Salt as per taste
For Filling:
Moong dal [Yellow split] – 1.5 cups
Saunf [Fennel seeds] – 1 tsp
Ajwain [Carom seeds] – 1 tsp
Jira [Cumin seeds] – 1 tsp
Hing [Asafoetida powder] – 2 pinch
Turmeric powder – 1 tsp
Red chili powder – 1 tsp
Amchur powder – ½ tbsp
Garam masala powder -1 tsp
Cooking oil – 2 tbsp
Salt as per taste

To make filling:
  • Soak moong dal for at least 4 hours.
  • Steam moong dal till its half done. Keep aside to cool. In the food processer, coarsely ground the moong dal.
  • In a pan, heat cooking oil. Add cumin seeds. When it starts splattering, add hing and steamed moong dal. Also add red chili powder, turmeric powder, garam masala, amchur powder and ajwain. Mix well.
  • Cook till the filling is all dry. Keep aside to cool.
To make Kachoris:
  • Combine all purpose flour, butter or ghee and salt. Mix evenly. Now add little by little water to make flaky dough.
  • Knead well to make it firm dough.
  • Keep the dough aside for 5-10 minutes.
  • Take small ball size dough. Roll it into small circles. Place 1 tbsp of prepared filling in the centre and bring the edges together. Make an even ball; flatten it a bit by pressing your thumb in the center gently.
  • Heat cooking oil for frying the kachoris. Oil should be medium hot.
  • Deep fry kachoris very slowly till it is crisp and golden on both the sides.
  • Drain it on paper towel and let it cool down. Store it in an air tight container.
Note: Kachoris can have different fillings such as peas, mawa filling as dessert etc.

Serving Suggestions:
Assemble Raj kachori as chaat. Place 2 kachoris on a serving plate. Garnish it with sweet tamarind-date chutney, green chutney and spiced yogurt. Also add chopped red onion, namkeen sev and chopped cilantro.

Raj kachori is ready to be served.

Monday, April 5, 2010

Lahsuni Aloo: Garlic Potatoes

Potato is the most consumed vegetable. It can be prepared in so many different ways. This recipe is simple but super delicious.

For Lahsuni Aloo [4 servings]

Potatoes - 3 medium
Fresh crushed Garlic -2 tbsp
Fresh crushed Ginger - ½ tbsp
Green chili – 1 (cut into 4 pieces-lengthwise)
Cilantro -1 tbsp(finely chopped for garnish)
Olive oil – for shallow frying potatoes

Dry Spices:
Cumin seeds – 1 tsp
Mustard Seeds -1 tsp
Asafoetida (Hing) powder -1/4 tsp
Turmeric powder-1/2 tsp
Red chili powder - 1 tsp
Coriander powder – 1 tbsp
Garam masala powder - ½ tsp
Kitchen king masala – 1 tsp
Salt as per taste

  • Peel and cut potatoes lengthwise into thick wedges and keep aside.
  • In a pan, add some cooking oil, shallow fry the potatoes. Fry till potatoes are mostly done and turn crispy golden from outside. Drain and keep aside.
  • In a pan, heat 2 tbsp oil. Add cumin seeds, mustard seeds and asafoetida powder. When it crackles, add crushed garlic and ginger. Sauté for 2-3 minutes.
  • Add shallow fried potatoes to the pan. Mix well and cover the pan 2 minutes.
  • Now add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder and salt). Mix carefully without breaking potatoes. Sauté till the potatoes are golden and fully done. Garnish with chopped cilantro.
Enjoy hot with fresh roti or paratha.