Khasta Kachori

Chai time, popular, mung daal Khasta Kachori, crispy and flaky !!

Ingredients

- Overnight soaked 1 cup Mung Daal, All purpose flour / Maida, Oil
- Turmeric Powder, Chili Powder, Coriander Powder, Fennel Seeds, Sesame Seeds, Aamchur Powder
- Asafoetida, Ginger, Finely Chopped Green Chilli, Coriander, Garam Masala & Salt to taste

For Garnishing,
- Onion, Sev, Coriander & Chat Masala
- Finely Diluted Curd, Coriander (Green) Chutney & Tamarind Chutney

Here's the Recipe,

- Prepare roti like dough using all purpose flour, oil and salt. Keep it aside for at least 15 minutes.
- Crush the overnight soaked mung daal, keep it coarse, not too fine.
- Heat 2 tsp oil in a pan, add asafoetida and then add the crushed daal to it.
- Add turmeric powder and add 1/2 cup water, let it cook on slow flame for 10 minutes.
- Mix it well and let it cook for 2 more minutes. Make sure there are no lumps of the daal.
- Now, add finely chopped green chilli, fennel seeds, sesame seeds and mix it well.
- Further add 1/2 tbsp chili powder, coriander powder, garam masala, aamchur powder and salt to taste.
- Let it cool and afterwards, if there are any more lumps, break them with hand.


Now let's prepare the Kachoris,
- Take small ball of the dough and roll it like a puri or small roti.
- Add 3 tbsp of the mixture to the center of the puri, and then fold the puri inwards around the edges


- Again roll it, but do not roll it hard. Also keep adding flour on either side while rolling the kachoris.
- Deep fry the kachoris, make sure to drop the kachoris from the side where you have folded the edges.


While serving, make a hole in the middle of Kachori. Then add curd and tamarind chutney, mix well, then add onion and green chutney. Top it with chat masala, sev, coriander and green chutney. Enjoy the delicious Kachori !!

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Cabbage & Bottlegourd Muthia with Spinach

Here's Gujarati speciality tasty and quick one, Muthia made with Cabbage, Bottle Gourd and Spinach

Ingredients

- 1 Cup chopped Cabbage, 1 Cup chopped Spinach & 1 Cup shredded Bottle Gourd
- 1 Cup thick Wheat flour, 1 Spoon Dhokla Flour & 1 Cup Yogurt / Curd
- Finely Chopped Green Chili, 1/2 Spoon Ginger & 1/2 Spoon Garlic
- 1 tsp each of Chili Powder, Turmeric Powder, Coriander Powder, Lemon, Sugar
- 1 tsp each of Sesame Seeds, Mustard Seeds, Cumin Seeds & Pinch of Sodium Bicarbonate
- Salt to taste, 1 tbsp Oil, Asafoetida & Curry Leaves

Here's the Quick Recipe

- Mix the Wheat and Dhokla flour, and add cabbage, spinach and bottle gourd to the mix.
- Neatly crush the ginger, chili and garlic together and add it to the mix.
- Add Turmeric powder, chili powder , coriander powder, salt and curd to the mix.

- Now mix everything together well and keep it mixing for couple of minutes and prepare dough like this,

- Prepare hand sized rolls out of the mix, we'll be making 15-18 out of the mix using the quantity above,
- In a big pan or in a steamer boil enough water, arrange all the rolls properly on a big plate, place it inside the pan.

- Steam cook for about 20-25 minutes. Check with a tooth pick, if it come out clean then it is done.

- Slice the steamed muthias in equal size to fry them.
- Heat oil in a pan and add mustard seeds, cumin seeds, sesame seeds and curry leaves.
- Now add the muthias and shallow fry them until all of them get enough coating of sesame seeds.

The Muthias are ready to eat now, enjoy them anytime with green chutney and tea,

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Ragda Patties

Delicious, mouth watering and healthy Ragda Patties

Common Ingredients

- Green Chilli, Coriander Leaves
- Turmeric Powder, Pepper Powder, Coriander Powder
- Salt, Garam Masala

Ingredients for Ragda

- White Mutter (soaked overnight)
- Oil, Asafoetida, Mustard Seeds, Curry Leaves
- Ginger, Tamarind Pulp, Jaggery / Sugar

Ingredients for Patties

- Potato, Lemon, Sugar
- Corn Flour

Ingredients for the Chutney

- Tamarind (soaked for 2 hours)
- Jaggery

Recipe for the Ragda

- Soak the white mutter overnight and then cook it in pressure cooker for 5-7 whistles
- In a pan, heat oil, then add mustard seeds, asafoetida until it crackles
- Then add Curry leaves, green chilli and turmeric powder, let it cook for 1-2 minutes
- Now add the white mutter and let it cook for couple of minutes
- Now add the spices, salt, coriander powder, pepper powder, ginger and some more turmeric if needed
- After a while add garam masala, tamarind pulp and optionally little jaggery or sugar to make it tangy
- Let it cook for 3-5 minutes and the Ragda is ready

Recipe for the Patties

- Boil potatoes and mash them
- Add, coriander leaves, green chily, coriander powder, garam masala, salt, lemon and sugar to it
- Add some corn flour to the mixture for binding
- Now mix them well and make round flat Patty (I've added cashew on each Patty)
- Shallow fry the Patty on Pan with just pinch of oil

Recipe for the Tamarind Chutney

- Soak the Tamarind in hot water for 2 Hours
- Remove the seeds and mash the tamarind to make it thick paste
- Add jaggery, garam masala, coriander powder, pepper powder and salt to it
- Mix it well, top it with fresh coriander leaves and keep it aside

All ingredients is ready, here's the plating you can do,

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Salted Peanuts

Home made salted peanuts, also known as khari sing or khara mungfali.

Ingredients

- 1 cup Raw Peanut
- 1/2 cup water
- 2 tbsp spoon salt (adjust to taste)

Here's the Recipe,

- First add salt to water, mix it little bit
- Now add the raw peanuts to the water and microwave it for 2 min

- Next we'll pour the peanuts with water in to a pan steamer

- After the water drains out, transfer the peanuts into microwave safe plate
- Microwave it for five minutes while taking out and mixing/shuffling the peanuts every minute
- Let it cool down for 10 mins, then enjoy salted peanut.

It's going to taste (hopefully) better than the market ones (available outside India).

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Ad worth watching - #GharKaKhana

I love watching Ads, and this one is really special and very well made. It reminds me of the Home made food, even though I cook home, I definitely miss my mom's & dad's food. Here's the Ad, I enjoyed it and hence sharing with you all,

Watch repeatedly, and feel nostalgic !!

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Healty and tasty Corn Palak Paneer

Healthy Corn Palak Paneer, enjoyable anytime with Rice, Roti or Paratha.

Ingredients

- 4 Cup Spinach (I prefer organic baby spinach, it's easy to cook)
- 1 Cup Corn (Frozen or Fresh)
- 2 Tomoto
- Cottage Cheese / Paneer
- Ginger
- Green Chili

Optional for the Gravy,
- Milk and Corn Flour, to thicken the gravy

Here's the Recipe,

Preparation,

• Optional, you can saute the Paneer (Cottage Cheese) to enhance the taste and texture.
• Optional, I prefer boiling the spinach for 3 mins with very little water and then creating puree out of it.
• For the base, we'll puree the tomato, ginger and green chili together.

Now, let's cook it,
- Add oil in a pan, let it heat, add, cumin seeds, asafoetida, garlic and saute it, for 1 min or until garlic turns brown.
- Add tomato puree and cook it until oil starts separating from the curry.
- Now, we'll add, turmeric powder, coriander powder, punjabi garam masala and salt, and let it cook for 2 more mins.
- Then add the palak puree and let it cook for 10 mins or until oil starts separating from the curry.
- Finally, add the cottage cheese and corn to the curry and let it cook for 2 mins.
- Optionally, you can add sugar and mango powder to the curry to enhance the flavor.
- To thicken the gravy, you can prepare a mixture of corn flower and warm milk, and add to the curry.

Tasty, healthy, Corn Palak Paneer is ready to eat, enjoy with Roti, Rice or Paratha.

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Everyday food, Gobi Paratha

Here's easy, quick and delicious, Gobi Paratha


First prepare the paratha dough using whole wheat flour, salt, oil and water. Let it seat aside for 15 minutes before we start making the paratha, as it will allow the dough to soften.

Ingredients for filling

- Grated Cauli Flower
- Few Carom Seeds (aka Ajwain)
- Chopped Onion (I prefer white)
- Ginger
- Chopped Green Chili

Now we'll prepare the filling

- Add oil in a pan, let it heat, then add ajwain, chopped onion, ginger, chopped green chilli and sauté it for 3 min.
- Add grated cauliflower to the mixer, add turmeric, red chilli powder, salt to taste and mango powder (optional), mix it well and again cook for 5 more min.
- Sprinkle some coriander on the top and the filling is ready.
Let the filling cool down a bit before preparing the paratha.

Let's prepare the paratha,

- Take a small ball from paratha dough and flatten it in hand, just like you do while making roti but little bigger
- Now place 3 spoon of filling in the center of roti and cover from each side, creating a bigger sized ball for paratha
- Prepare paratha just like roti but very softly, keeping the sides thinner than the center
- Cook the paratha on a pre heated tava with little oil on either side

Enjoy the Paratha with pickle, curd raita or ketchup (my favourite)

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Subh kam se pehle kuch meetha ho jaye !!

So, this being my first post, here I'm starting off with the Kesar Rasmalai !!

First step is to prepare the Chhena from which we will be preparing the Rasmalai Balls ...

Ingredients for Chhena
- 5 Cup Milk
- 1 Cup Sugar
- 3 tbsp lemon juice

Recipe for Chhena
- Hear the Milk in deep pan and bring to boil
- Switch of the flame and wait for a minute, keep stirring
- Add 3 tbsp Water + 3 tbsp lemon juice and keep stirring
- Allow it to stand for a minute to curdle
- When Chhena and water is separate, strain using cloth.
- Tie and hag the cloth for 15 minutes until water drains out.

Next we will make the Rasmalai balls,

Recipe for Rasmalai Balls
- Add 5 cups water in pressure cooker (remove whistle), add one cup sugar and bring to boil. Let sugar dissolve completely and switch it off
- Squeeze the cloth to drain any remaining water, them knead the chhena using palm for 5 minutes and make it smooth (free of lumps)
- Create equal sized balls from chhena (make sure there are no cracks) and put the balls in cooker and let it steam for 8 minutes
- Switch off the flame and let is stand for 15 minutes.

The same Balls can be used as Rasgullas as well, once it is cooked, take them out in bowl and refrigerate after it cools down.

Now we will be making the Rasmalai syrup using the following ingredients,
- 1/2 Gallon Milk
- 1 Cup Sugar
- Saffron
- Pistachios
- Cardamon Powder

Recipe for Rasmalai,
- Boil the milk in a big vessel on low heat for 35-40 minutes
- Now dissolve the Saffron to 1 spoon milk and keep it aside for 5 minutes
- Add Sugar to the boiling milk and also add cardamon powder
- And add the dissolved saffron + milk to the boiling milk
- Add the Rasmalai Balls and let it cook for 8-10 minutes
- Switch off the flame and let it cool down, and then refrigerate it before you can enjoy them.

Hope you will make this and will enjoy it. Please feel free to comment below ...

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