Crispy Methi Khakra / Methi Khakra / Crispy Fenugreek Leaves Khakra

Ingredients

1 cup Wheat flour

1/3 Cup Methi leaves

3 pinch Haldi

1 tsp Chili paste / Red chili powder (Quantity varies as per your preference)

2 – 3 tsp Cooking Oil / Ghee

Salt to taste

Oil to fry

Method:

1.  Combine all the ingredients and make stiff dough. Leave the dough for 15 – 20 minutes to rest.

2.  Divide the dough into small lemon sized equal balls.

3.  Now use pastry roller pin and roll out each ball into thin disc by dusting on flour.

4.  Heat a Tawa on a medium heat; turn the disc immediately once you see the white spots and repeat for the second side also and remove it from the tawa and apply oil.  (Repeat this process with rest of the rolled disc)

5. Now again on the same tawa on a low flame put the half done disc and press it with potato masher (turn and press, repeat the process from edge to center). Repeat this process till you get the crispy texture or till you reach crisp stage. (Repeat the same process with rest of the half done disc.

6.  Serve these crispy Khakra with hot tea/coffee or once cooled completely store it in an air tight container.

Note: You need to roll out each ball into very thin disc then only you will get the crispy and crunchy Khakras.

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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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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Copyright © 2012 Latha's Kitchen

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