Khasta Kachori / Kachori / Moong dal ki Kachori

Ingredients

For Crispy Crust

1 Cup Maida

2 Tbsp oil / ghee

2 – 3 pinch Baking soda

Salt to taste

For Filling

¼ Cup Moong Dal (Soaked)

1 tsp Roasted Saunf powder

1 tsp Roasted Coriander powder

1 tsp Red Chili powder

1 tsp Roasted Cumin powder

¼ tsp ginger paste

½ tsp Amchur powder (Dry Mango Powder)

1 – 2 Pinch Hing

Salt to Taste

1 Tbsp oil

2 Tbsp water

Oil to Deep Fry

Method

1.  Take bowl sieve maida with baking soda, add ghee / oil mix it well and make soft dough by adding water.  Divide dough into (7 - 8) equal size balls and keep it  aside for half an hour. (Cover it with damp cloth)

2. Heat the oil in a Kadai put soaked moong dal and add all the masala mentioned in filling table (saunf, coriander, chili, cumin, ginger paste, amchur and hing) and mix it well.  Add 2 tbsp water and cook it in low flame (cover the kadia with lid), once the dal is done add salt stir. Now mash it with masher and allow it to cool. Divide dough into (7 - 8) equal size balls

3. Roll out each ball into thick puri. Place a ball of filling in the center of puri. Surround the filling mixture with the dough by slowly stretching it over the filling mixture and seal the ends tightly and make a ball. Flatten the ball slightly.

4. Heat the oil in a kadai, deep fry all the kachoris in a low flame till golden brown on the both sides.(Fry it in batches)

5.  Serve with coriander chutney and tamarind chutney. You can store it in an airtight container.

Note: Perfect kachori means it should be layered and crispy like this.

Thanks and Regards,

Latha

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Arakkeerai Masiyal / Amaranth Leaves

Ingredients

10 – Garlic cloves

1 Big Sized Onion (finely chopped)

6 – 7 Green Chilies

2 Medium Sized Tomatoes (Roughly chopped)

2 Bunches of Green Amaranth Leaves (Arakkeerai)

5 – 6 Tbsp grated Coconut

½ tsp Mustard Seed and Urad Dal (Each)

½ Tbsp Finely Chopped Shallots

2 tsp oil (any Cooking Oil)

Salt to taste

Method

1.  Take Pressure cooker put garlic clover, onion, green chilies, tomatoes and the Green Amaranth Leaves.

2.  Now add ½ Cup of water and close it with the lid.  Wait for a whistle and switch off the gas just before 2^nd whistle. (Leave it for 15 Minutes and allow the pressure to drop naturally.)

 

3.  Open the Cooker and mash the leaves with wooden masher and keep it aside.

  

4.  Heat a wok with oil, add Mustard seeds and Urad dal, when it starts splutter, add finely chopped shallots. Fry till it turns in golden color.

5.  Now immediately add mashed Amaranth Leaves and stir properly. (On low flame)

  

6.  Add salt to taste, mix well.  And then add grated coconut, mix well. (Cook it for 2 – 3 minutes on low flame)

7.  Serve with Sambhar Sadam / Chappati / Phulka.

Note:
The consistency of this curry / Masiyal is semi liquid.


Thanks and Regards,

Latha

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Rakhi / Rakshabandhan Recipes

9 Tempting recipes for Rakshabandhan

Urad dal laddoo / Ulundha Parrupu Urundai

Royal Desset / Shahi Tukda

Besan Ladoo / Kadalha Parrupu Urundai

Vinaayagar Chaturthi Special / Kozukattai

Rasmalai

Mango Kulfi

Kulfi

Rabri

Gajar ka Halwa

Thanks and Regards,

Latha

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Soft Idli / Idli

INGREDIENTS

1 cup Idli / Dosa Batter

Laddle

Idli Cooker / kadali / pressure cooker/ steamer

Muslin cloth

METHOD

You can make it in Idli cooker/Kadai /steamer / pressure cooker without weight for steaming.

1.  Take an idli pot and put some water with one slice of lemon or small piece of tamarind and bring the water to boil, then put the damp muslin on the idli plate or mould; now pour the batter with the help of big spoon.

2.  Place the filled idli plate in the cooker and cover it with lid and leave it 10 – 12 minutes. Insert a tooth pick to check the idlis, if it comes out clean then idlis are done, else need to cook few more minute.

3.  Sprinkle some water and separate the cloth from the idlis.

4.  Serve this hot idlis with tomato chutney or coconut chutney or sambar or else with idli podi and gingerly oil.

Thanks and Regards,

Latha

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Baingan Bhaat Masala Powder / Kathirikai Saadam Podi / Vangi Bhaat Masala Powder

Ingredients

500 grams Coriander Seeds

12 Tablespoons Channa Dal

12 Tablespoons Urad Dal

10 – 15 Red chilies (varies depending on the spiciness of the chilies)

1” stick of Cinnamon

2 – 3 Cloves

125 grams Grated Dry Coconut

Salt to taste

Method

1.  Take a pan, dry roast the Coriander Seeds, Channa Dal, Urad Dal, Red Chilies and the Grated Coconut.

2.  Now assemble all the ingredients in a grinder (all the ingredients mentioned above) and make a fine powder.

3.  Store it in air tight container.

Very soon will come with Vangi Bhaat recepie..........

Thanks and Regards,

 Latha

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South Indian Egg Curry / Muttai Curry

INGREDIENTS

6 Eggs
1/2 tsp Chili powder

2 - 3 Pinch of Turmeric

Salt to taste

For Dry Masala:

1 tsp Cumin Seeds

1 tbsp Fennel Seeds

2 tbsp Coriander Seeds

2 tsp Poppy Seeds

Dry Red Chili 25 Numbers

½ tsp Turmeric Powder

For Gravy:

9 – 10 Garlic cloves

Ginger 1 inch pieces 3 - 4

1 big onion (Chopped)

3 Small Ripe Tomatoes (Chopped)

3 tbsp Grated Coconut

For Tempering:

½ tsp Mustard Seeds mixed with urad dal

½ tsp Cumin Seeds

1 tsp Onion

2 sprigs Curry leaves

METHODS

1.  Firstly break an eggs in a bowl, chilli powder paste solution (take a spoon of water add salt 2 - 3 pinch of turmeric Powder and 1/2 spoon of chilli powder and make a solution) beat it well and pour it in greased bowl  steam it in pressure cooker without whistle or in steamer. (leave it for 10 minutes to rest)

2.  Now demould the egg cake and cut it into desired shape. (pieces should be in medium size)

3.  Take a wok and dry roast all the Dry Masala (Cumin Seeds, Fennel Seeds, Coriander Seeds, Poppy Seeds and Red Chilies) except turmeric powder. Make a fine powder along with Turmeric powder and keep it aside.

4. Take all the ingredients mentioned for Gravy like Ginger garlic, onion, tomatoes, Coconut and add little water and grind it in mixer and make a fine paste.

5. Heat a wok with the oil, add Mustard Seeds mixed with urad dal, and Cumin Seeds, when it starts splutter, add curry leave and onion. Fry till it turns in golden color.

6. Now add the paste (mentioned in step 4) and dry masala (mentioned in step 3) stir it properly.  Now adjust the water as per your preference.

7. Finally adjust the salt and cook it for 10 – 15 Minutes on low flame. 

8.  Lastly add the Steamed Egg cakes and stir well, cook for 5 Minutes on low flame. 

9.  Garnish with coriander leave and serve with steamed rice / roti / phulka etc.

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Thanks and Regards,

Latha

Shengdana Chutney Powder / Verkadalai Podi

INGREDIENTS 

2 Cup Roasted Peanuts / Groundnuts / Shengdana / Verkadalai

½ tablespoon Red Chili Powder

7 – 8 Garlic Cloves

Salt to taste

METHOD

1.  Firstly de-skin the Roasted Peanuts / Groundnuts / Shengdana / Verkadalai with the help of your palms (rub it with your palms)

2.  Now take all the above mentioned ingredients in mixer jar and grind to a coarse consistency.

3.  Store it in air tight container.

-------Various Methods to use this Chutney--------

1.  Serve this chutney with hot roti or phulka

2.  Sprinkle it on top of curd rice.

3.  The best way to use this chutney as a filling same like parathas (Fill it in small ball of wheat dough and roll it with pin and cook it on tava same like other parathas.)

4.  If your gravy is too thin or watery, thicken it with a tablespoon of Shengdana chutney (add it to the gravy and simmer it for few seconds).

5.  Sprinkle it on top of dosa or idli.

6.  You can use it as a spread by adding ghee (Spread it on bread, chappati / roti /phulka, pav, bhakri etc........

Note: Instead of Ghee you can use cream cheese. (Kids will like it)

Thanks and Regards.

Latha

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