Khassta Kachori Recipe

Ingredients :

For the dough :

2 cups maida.

½ tsp salt.

¼ cup melted ghee or vanaspati.

For the filling :

½ cup yellow moon dal(soaked for 4 hours).

1 tsp jeera.

¼ tsp hing.

1 tsp green chilli-ginger paste.

1 tsp chilli powder.

1 tsp garam masala.

1 tbsp amchur (dry mango powder).

2 tbsp besan.

3 tbsp oil.

salt to taste.

Other ingredients :

Oil for deep fring.

For serving :

2 cups beaten curds.

green chutney.

khajur imli ki chutney.

chilli powder.

roasted jeera powder.

chopped coriander.

nylon sev or sev.

Method Of Preparation :

For the dough :

Mix all the ingredients and knead into a firm dough by using a little water.

Knead properly for at least 5 to 7 minutes.

Divide the dough into 12 equal portion and keep it under a wet muslin cloth.

For the filling :

Heat the oil in a pan, put the jeera and asafetida.When the seeds crackle put the soaked and drained moong dal and fry for a few seconds.

Put the green chilli-ginger paste, chilli powder, garam masala, gram flour, amchur and salt. 

Stir for 5-7 minutes till all the masalas are cooked properly.Cook and divide it into 12 equal parts. Shape each part into a ball and keep aside.

How to Make :

Roll each part of the dough into the circle of 50 mm (2") diameter.

Keep one part of the filling mixture in the centre of the rolled dough circle.

Cover the filling mixture with the dough by slowly stretching it over the filling mixture.

Close the ends tightly by pinching them together and if necessary, remove the excess dough.

Roll each part into a circle of 62 mm. (2½") diameter. Also make sure that the filling does not spill out.

Lightly press the centre of the kachori with a thumb.

deep fry in a hot oil over a slow flame till they puff up and turns golden brown on both sides. 

Cool and keep aside.

serving :

Keep one kachori on a plate and a crack a hole in the centre of it.

Fill it with 3 to 4 tbsp of the beaten curds.

Put the green chutney, khajur imli ki chutney, chilli powder, jeera powder, salt and coriander on the top of the kachori.

Sprinkle sev on top.

Ready to serve.

Pizaa Parotha

Ingredients :

500 grams of All-Purpose Flour.

250 ml of Water.

1 tsp. Salt.

Clarified Butter  or Cooking Oil.

Ingredients for filling :

1 Green Chilli (chopped).

Basil Leaves (chopped).

2 tbsp. of Tomato Puree.

½ tsp. Cumin Powder .

½ tsp. Salt.

1 tbsp. Olive Oil.

Method Of  Preparation :

Mix first three ingredients & knead well into a soft dough. Put dough into a bowl and cover the bowl with a damp cloth and set aside for 1 hour.

Mix together the ingredients for the filling and set aside.

Take the flour dough and pat some dry flour on it and knead again for a few minutes. Make small lemon sized balls out of the complete dough. Take a ball and flatten it using a roller. 

Spread tomato paste all over leaving a 2/3 cm border. 

Fold into a semi circle and roll it out again. 

Fold again into a quarter of a circle. Roll it out into a triangle pizza shape.

Heat a non stick pan and spread clarified butter or on it. 

Cook the pizza paratha on one side until it puffs up and is brown on one side. 

Spread some clarified butter or oil on raw side and flip it over and cook other side well.

Sev Puri Recipe

Ingredients :

10  Flat Puris .

1  cup Fine Sev. 

1/2  cup chopped Onion. 

1/2  cup Curd. 

3  tblsp Tamarind  Chutney.

3  tblsp Coriander Leaves Chutney.

1/2  cup boiled Potato. 

1  tblsp Chaat Masala. 

1/2  tsp Red chili pepper. 

1/2  tsp Cumin Seed. 

Method Of Preparation :

Arrange the puris on a plate make a hole in each puri in the centre.

Fill with a few chopped boiled potato cubes.

Add about 1/4 tsp of tamarind and green chutneys in each.

Sprinkle cumin powder, salt, red chilli powder.

Sprinkle finely chopped onions.

Then generously sprinkle sev all over the puris.

Garnish with finely chopped coriander.

Serve fresh..

Gulabi Kebab

Cocktail kababs with a Sumptous Filling

Makes :Approximatly 30 Kebabs.

Ingredients :

8 Midium size potatoes , boiled , mashed. 

1 Medium size carrot , grated.

2 Green chillies , finely chopped. 

1 tsp Finey chopped ginger.

1 Onion , finey chopped.

3 tsp Chopped coriander leaves. 

Salt to tastes. 

1 tsp Chaat masala.

1 tsp Each of coriander poweder , mango powder , red chilli powder , juice of half lemon.

1 cup Pomegranate seeds (anaar).

A Drop of red food colour corn flour mixed with water to make a batter of dropping consistency

breadcrumbs for coting oil for deep frying.  

Method Of Preparation :

In a mixing bowl combine the potatoes , carrots ,green chilli , ginger , onion , coriander leaves , salt , spices , lemon , juice , pomegranate seeds and the red food colour . mix well.

Adjust the seasoning if required after tasting.

Shape the mixture into cylinderical cutes and keep aside.

Heat the oil for frying ; dip the cutlets in the corn flour batter and roll in the bread crumbs.

Gently shake off the excess bread crumbs and deep fry the cutlets till golden brown.drain excess oil on absorbent paper.

Serves hot accompanied by tamarind chutney and / or tomato ketchup.   

Paneer Sandwich Recipe

Ingredients:

1 loaf Bread
1/2 cup grated Paneer (Cottage Cheese)
1 Tomatoes
1 Onions
2 Green chillies
1/4 tsp Red chilli powder
Salt to taste
Butter as needed

Method Of Preparation :

Chop onions, chillies and tomatoes.
Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.
Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.
Put this in sandwich toaster until the bread turns crispy and brown.
Serve with ketchup.

Sabudana Khichadi Recipe

Ingredients:

1 cup sabudana(sago)
1/2 tsp Sugar
2 Green Chillieschopped finely
1/2 cup crushed groundnuts(coarse)
1 boiled & peeled potato
2 tsp Oil
1/4 tsp Mustard Seeds
1 Pinch Hing (asafoetida)
2 tbsp grated fresh Coconut
Salt to taste
Few Coriander leaves
Few Curry Leaves

Method Of Preparation:

Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs.
Chop the potatoes into small cubes. Mix crushed groundnuts,sugar and salt and keep aside.
Heat the oil/ghee in a pan and add mustard seeds. When the mustard seed crackle add cumin seeds, green chillies and curry leaves.
Add potatoes and stir well. Mix sabudana mixture and mix gently.
Mix the grated coconut and garnish with coriander leaves.
Sprinkle some lemon juice over it and serve hot.