Khaste Kachori

Ingredients

For dough
2 cups plain flour
1/2 tsp salt
1/4 cup melted ghee

For filling

1/2 cup yellow moong dal (soaked for 4 hrs)

1 tsp cumin seeds

1/4 tsp asafoetida (hing)

1 tsp chilli powder

1 tsp garam masala

1 tbsp Dry mango powder (amchoor)

2 tbsp gram flour (besan)

3 tbsp oil

Salt to taste

oil for deep frying

Method

For Dough

1. Combine all ingredients of the dough and knead into a firm dough using very little water. Knead atleast for 5-7 minutes.

2. Divide dough in 12 parts and keep covered in a muslin cloth.

For filling

1. Heat oil. Add cumin seeds and asafoetida.

2. When they crackle add moongdal and fry.

3. add green chilli paste, salt, chilli powder, garam masala, amchur, gram flour, salt and stir for 5-7 min.

4. Cool and divide in 12 parts.

5. Roll out each portion of the dough and place mixture in it.

6. Close it and roll or spread with hand to shape it in kachori. Deep fry till golden brown and serve with tamarind chutney.

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Dum Aloo

Serves 4

Ingredients

20 Baby Potatoes
4 tbsp. Sugar
3 tbsp. Tamarind Extract
2 tbsp. chopped green coriander
Oil for deep frying

For the Gravy :
1/4 Cup Oil
1/2 tsp. Fenugreek
1 tsp. Oregano
A pinch Asafoetida
1/2 tsp. Nutmeg powder
2/3 Cup plain yogurt (dahi)
Salt to taste
1 tsp. Ginger paste
1 tsp. Mustard seeds
1/4 tsp Nigella seeds
4 tbsp. coriander powder
1 tsp. red chilli powder or to taste
1/2 tsp. turmeric powder
1/4 tsp. cumin powder
Rock salt (kala Namak) to taste
Salt to taste

Method

1. Peel and wash the potatoes. Deep fry them in oil till golden brown. Keep aside.
2. In a bowl mix ginger paste, fenugreek, mustard, oregano, nigella and asafoetida.
3. In a pan heat a little oil, and add the ginger paste mixture, saute for a minute or two and then add coriander powder, red chilli powder, turmeric powder, cumin powder, nutmeg, both salts and 1/4 cup water. Cover the pan and allow to cook for a minute.
4. Add fried potatoes and yogurt and simmer until potatoes are done.
5. Add tamarind extract and sugar. Garnish with chopped coriander. Serve hot with parathas or pooris.
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Lucknowi Koftas

This recipes goes for my friends of SWC-UttarPradesh/ Awadh Event.

Ingredients

For the Koftas
250gms Potatoes boiled, peeled and mashed
1 cup Spinach washed and chopped
1/2 cup Fenugreek leaves washed and chopped
1/2 cup coriander washed and chopped
Juice of 1 lime
1/2 cup Corn flour/gram flour (besan)
1/2 tsp red chilli powder
Salt to taste
Oil for frying

For the Gravy
2 med size onions finely chopped
1 large tomato pureed
1 cup plain yoghurt (Dahi)
1 cup milk
1/4 cup cream
2 tsp coriander powder
1/2 tsp turmeric (haldi)
1/2 tsp sugar
1/4 tsp garam masala powder
4 tbsp oil
Salt to taste

Grind to Paste
12 almonds (badam) soak and peel
3 tbsp poppy seeds (Khus khus) soak
3 tbsp melon seeds (Kharbuja seeds) soak
1 tsp each ginger and garlic paste
3-4 green chillies

Method
1. For the koftas mix all the ingredients of the kofta together and divide into equal portions and shape into long rolls.
2. Deep fry till golden in colour. Drain onto a absorbent paper and keep aside.
3. Heat oil in a pan and fry chopped onions till golden brown. add the grinded paste and stir fry for few min. Add turmeric powder, coriander powder, sugar and salt and stir fry for few seconds.
4. Stir in tomato puree and cook on high heat stirring continuously till oil begins to separate. Add yoghurt, milk and cream.
5. Stir for a min more and then add 1 cup water and bring to boil. Simmer and cook for 5-10 min or until desired consistency.
6. Just before serving place the fried koftas in a dish pour the hot gravy over and serve immediately garnished with garam masala powder and chopped coriander. Tastes good with Parathas or poori.


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