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.

Hare Chana Ki Kari With Methi Muthia

Hare Chane ki Kari With Methi Muthiya

There is a very interesting srory behind my making of this dish. My Hubby loves watching Serial "Kuch tho Log Kahenge". In one of the Episode i saw Dr. Ashotoush ordering this dish in a Restaurant. The name i found as unusal so due to curosity i decided to find out what is this. So I just google it and found this dish in Tarla Dalal website. I made certain changes and prepare my Version of "Hare Chane ki Kari with Methi Muthiya". This dish was unique and found it tasty as me an d my hubby both likes it.

Hope you will also like it.

Ingredients for Hare Chane ki kadri:


Whole Grren Gram:1 cup
Cocunut Milk Powder: 3 tbsp
Onion:1 (Medium ,chopped)
Oil:for cokking
Turmeric Powder: a pinch
Garam Masala:1/2 tsp
MDH curry Powder:1/2 tsp
Salt: to taste


To Be Ground into Paste:


Chopped Coriander:2/3 cup
Green chilles:3-4
Ginger:1/2"
Limca: 2 tbsp (you can use Lemon juice as i was not having lemoan juice so i have used this)
Spinach Leaves:4-5


Fot Methi Muthias:


Choppeed Methi: 1/1/2 cup
Whear Flour: 1cups
Besan:1/2 Cup
Semolina: 2tbsp
Asofetida: a pinch
Sugar: 1tsp
Turmeric Powder:1/2 tsp
coriander Powder:1/2 tsp
cumin Powder:1/2 tsp
Red Chilly Powder:1/2 tsp
Bking Powder: a pinch
Cooking Soda: a pinch
Hot Oil: 2 tsp
Water: as required
Oil: for Deep Fryong
Waying


Method:

1. Soak the Whole Green Gram in enough water for about 4-5 hours.
2. Boil the Whole Green moong . For boiling the chana, add a pinch of soda bi-carb and salt.
3. Heat the oil and fry the onion for 1 minute. Add ginger garlic paste and saute for 3 minutes,
4. Now add Garam Masala,turmeric Powder,curry Powder and 2 tbsp of oil and fry till oil seperates from behind.
5. Add the Whole green Moong. Mix well and fry it for 3-4 minutes.
6. Add the paste and fry for 3 to 4 minutes.
7. Add salt and add to the chana mixture.
8. Take Cocounut Milk Powder in a cup and  add 2 cups of warm water and mix it well and add it to the chana mixture.
9. Simmer the heat and let them to boil and cook another 5 minutes.
10. Switch of the flame and your kadi is ready.

Method for making Methi muthiya:

• Take chopped fresh fenugreek leaves in a vessel. Add salt and lemon juice to it. Set it aside for 10 minutes till the leaves are moist
• Then add all flours, spices, and all the ingredients except water and oil. Mix it well 
• Then add oil and again mix it
• Now add water as required .Knead the mixture into a hard dough
• Make small balls (pedha size) of the mixture
• Roll each of ball on your palm to give it an oval shape
• Simultaneously heat oil in a deep pan. Fry Muthiyas in oil over low flame till it turns golden brown in colour

• 
  Drain it on absorbent paper and serve it with kadi you just prepared

• Store it in an air-tight container remaining muthiya.