Urad Dal Ki Khasta Kachori

Urad Dal Ki Khasta Kachori

Ingredients:

For dough

Refined flour (Maida): 1 Cup

Wheat flour: 1/4 Cup

Semolina: 1/4 Cop

Cooking Oil: 2 tbsp

For Filling:

Skinned black gram (Dhuli Urad ki dal): 1 Cup

Yellow Mong Dal: 1/2 Cup

Red chili Powder: 1 tsp

Coriander seeds crushed coarsely: 1 tbsp

Dry mango (amchur) powder: 1 tsp
Chaat Masala: a Pinch

Garam masala powder: 1 tsp

Asafetida: a pinch

Cumin Seeds: 1/2 tsp

Salt to taste

For Frying: Cooking oil to deep fry

Method:

• Mix the Maida, Semolina,Wheat flour and salt in mixing bowl. Add oil, rub until fully incorporated and the mixture resembles coarse breadcrumbs. Add warm water; knead to make smooth and pliable dough. Cover with moist napkin and keep aside for one hour.
• Soak both the Dal in water for three to four hours. Put soaked moistened Dal in a blender & Grind it coarsely. It Note: It should be grainy & not a fine paste.
• Heat 2 tbsp oil in a non-stick pan. Add Asafetida. 
• Add Cumin Seeds and roughly crushed coriander Seeds & fry for a minute.
• Add the coarsely ground dal and sauté over medium heat to get rid of moisture. When the mixture starts drying out add all other ingredients to be added in the stuffing. The stuffing should be damp and not wet. Switch off the gas and keep aside to cool.

• Make equal sized small balls of dough. Roll out the balls to approximately three to four inches in diameter. Put about 1 tbsp of stuffing in the center. Seal the edges together using a little water and roll into a round ball. Press down the ball making it flatter. Roll it lightly, slightly thicker than puri with the help of oil or dry flour.
• Heat the oil in a wok (kadhai); deep-fry the stuffed kachoris, a few at a time, on medium heat till they puff up and become crisp and golden.
• Remove and drain the excess oil on absorbent kitchen paper towels.
• Serve hot with Aloo Ki Sabji and pickle.

METHI PARATHA

My Hubby loves Methi a lot and always asks me to prepare Methi Allo Bhaji. I was fed up with making the same every time.Since from yesterday Navrati started and during Navratri We do not Eat onion and Garlic. So I was just wondering what should I Prepare for the Dinner. I thought of Making Methi Paratha Which can easily go with curd or any other pickle.


I have seen my mom,sisters preparing this. so I was having an Idea as how we prepare this. But this was my first time that I was making this paratha all alone without any help.


It was surprised to me that the Paratha comes out so soft. I served the Methi Paratha with CURD


Ingredients:


fresh methi / fenugreek leaves, cleaned and chopped fine: 2 cups
Green chillies, chopped fine:2
Ginger, grated" 1"
Cumin seeds: 1 tsp
Red Chilly Powder: 1 tbsp
Turmeric powder: 1/4 tsp
Oil: 2 tbsp
Salt to taste
Wheat flour: 2cups
Besan (Gram flour): 1/2 Cup
Water as needed
Ghee or butter to make the parathas

Directions

1. Mix together flour, washed and cut methi leaves, red-chili powder, cumin seeds, haldi oil and salt.
2. Knead the the dough well while adding water.
3. Make equal sized balls of dough. Roll the ball in dry flour and make a round paratha.
4. Shallow fry on a griddle (tava) to golden brown.
5. serve hot with pickle or tea.

LACHCHA PARATHA

                                                                    LACHCHA PARATHA

Ingredients:

Whole wheat flour: 2 cups

Warm Milk: 1 Cup

Warm Water: 1 cup

Ghee: 10 tbsp

Mexican Seasoning:1 tbsp (optional)
Ajwin:1/2 tsp

Salt: to tastea

Sugar: 1/2 tsp

Directions: 

• Knead the flour, salt,Ghee,ajwin and mexican mixed herbs with warm milk and make a firm dough, Keep aside for an hour. 
• Divide the dough into equal portions and with the help of rolling pin make round chapatis.
• Brush with hot ghee and sprinkle some flour over the chapati
• Cut long strips of the chapati as shown in pictures.

• Now arrange them strips one by one over each other and roll tightly. 

• Now roll these into circular shapes using a rolling pin ,keep the pressure light when you are rolling out parathas.

• Heat tawa put little bit of ghee on it and carefully put the paratha on the tava, cook this rolled paratha on both sides by drizzling enough ghee, Serve hot with spicy side dish. I generally make it with Rajma

Matar Paratha

Matar Paratha/Green Peas Paratha

Winter comes and it brings the seasons of green peas with it.Matar or green peas is one of my favouriate vegetable. We can do so many things with Matar. I really liked the matar Paratha. Like any another paratha it can be served with Raita,chutneys, Simple curd or even pickles. I have learnt this recipe from my mom. Sometimes my mom used to add Jaggery in it but i love to make it simple without any sweetness.

Hope you all will like it

Ingredients

For Filling

Green peas: 2 cups

Ajwain:1/4 tsp

Asafetida Powder:1/4 tsp

Red chili Powder :1/4 tsp

Coriander powder:1/4 tsp

Amchoor powder:1/4 tsp

Green chiliy:2(chopped finely)

Ginger:1/2 inch, (Chopped finely)

Onion:1/2 cup (chopped finely)

Coriander leaves: 1/2 cup (chopped finely)

Oil: 2tbsp

Salt to taste

For dough

Whole wheat flour: 2 cups

Refined Oil / Ghee: 1 tbsp

Salt to taste

water to knead the dough

Method

• Boil the peas in bpiling water and cook till tender. allow it to cool
• Now grind it to make a paste in a mixer
• Heat oil in a large frying pan. Toss in the ginger and green chillies
• now add the asafetida. Shallow fry it to one minute.
• Add Green peas and fry for another 2-3 minutes
• Add the remaining ingredients and stir fry for about 2 mins
• Remove fom heat.Allow it to cool before making the parathas. Keep aside

To make the dough

• Mix wheat flour, oil and salt.
• Mix and rub the flour to get oil and salt well mixed.
• Then add water little by little, knead and make a stiff dough.
• Rest the dough for 15 to 20 minutes.
• Again knead the dough to get a soft workable dough.

To roll out the paratha  

• Make small balls of the dough.
• Take one dough ball and roll it out with a rolling pin.
• Take a small amount of filling and place in the center of the rolled out dough
• Wrap the dough around the filling ball and close
• Dust some flour and then lightly flatten the dough with hand.
• Heat griddle (tawa) and place paratha on it.
• Turn to roast other side.
• Now put a little ghee on both sides and shallow fry till crisp. serve hot with any desired accompaniment.