Kothimbir Vadi in two different ways

Kothimbir Vadi in two different ways 

Fried and tempered.

Ingredients: 

* 1.5 cups chopped coriander (kothimbir)

* 1 cup besan (gram flour)

* 2 tbsp rice flour (optional)

* 5 - 6 green chilies and garlic paste

* 1 tsp sesame seeds

* ½ tsp hing

* ¼ tsp turmeric, ½ tsp red chili powder

* Salt 

* Water (as needed)

* Oil for frying

For tempered 

Oil 

1/2 tsp Sesame seeds

1/2 tsp Jeera

1/2 tsp Rai

2 green chilis

Method

1. Mix all ingredients (except oil) to make a thick dough.

2. Spread in a greased plate and steam for 15–20 mins.

3. Cool, cut into pieces.

4. for fired one deep fry in oil till golden and crisp 

5. for tempered one put jeera rai sesame seeds in hot oil and once it splutter add vadi cubes and saute for few minutes.

Serve with chutney!

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Potato and Spinach Crispy Cheese Balls

Ingredients:

4Potatoes (Boiled)

1 Bunch Spinach  (Blanched)

1 Teaspoon Ginger Garlic Paste

1 Teaspoon Chilli Powder (as per your taste)

1/2 Teaspoon Jeera Powder

1/2 Teaspoon Chaat Masala

3 to 5 pinch Haldi Powder

1/2 Cup Bread Crumbs

10-12 Small Cheese Cubes

Salt to taste

Oil for deep frying

Method:

1.  Combine all above mentioned ingredients except oil. 
2.  Divide the mixture into 10 - 12 equal portions and shape each portion into a small ball. 
3.  Make a dent in each balls, place a piece of cheese cube in it and again shape them into a round ball. 
4.  Heat the oil in a kadhai and deep-fry the balls till they turn golden brown. 
5.  Drain and serve hot with green chutney or tomato sauce.


Thanks and Regards, 
Latha 

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Dahi Kachori Chaat

Ingredients:

For 1 Serving

1 Kachori

*2 – 3 pinch Chaat Masala

*2 – 3 pinch Roasted Cumin Powder

*2 tbsp Coriander Mint Chutney

*2 tbsp Dates Tamarind Chutney

*4 tbsp Thick Curd (Sweetened)

*2 tbsp Sev

1 tsp Coriander Leaves (chopped)

1st Method:

Take the kachori, hollow it from the top, then add green chutney, and top it with date tamarind chutney and curd. Now sprinkle all the dry masala’s like cumin powder, chaat masala on top, then some chopped coriander leaves and finally the sev, serve immediately.

2nd Method:

Cut the kachoris into small pieces and continue with green chutney, meetha chutney, curd, dry masala’s, coriander leaves and finally end up with sev. Serve immediately.

Note: * you can adjust the things as per you taste…….

Thanks and Regards,

Latha

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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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Copyright © Latha's Kitchen

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