Ingredients:-

For cover:

• 1 1/2 cup plain flour
• 3 tbsp. oil
• salt to taste
• cold water to knead dough

For filling:

• 1 cup yellow moong dal washed and soaked for 1/2 hour
• 1 tsp. garam masala
• 1 tsp. red chilli powder
• 1/2 tsp. dhania (coriander) powder
• 1/2 tsp. coriander seeds crushed coarsely
• 1/2 tsp. fennel (saunf) seeds crushed coarsely
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1 tbsp. coriander leaves finely chopped
• salt to taste
• 2-3 pinches asafoetida
• 1 tbsp. oil
• oil to deep fry
• 1 tbsp. plain flour for patching

Method:

For cover:

1. Mix flour, salt and oil, knead into soft pliable dough.
2. Keep aside for 30 minutes.

For filling:

1. Put plenty of water to boil dal.
2. Boil dal for 5 minutes and drain.
3. Cool a little. Heat oil in a heavy pan.
4. Add all seeds whole and crushed allow to splutter.
5. Add asafoetida, mix. Add all other ingredients.
6. Mix well. Do not smash the dal fully.
7. But enough to make the mixture hold well.
8. Remove from fire and let it cool.
9. Divide into 15 portions.
10. Shape into balls with greased palm and keep aside.

To proceed:

1. Make a paste with water, of flour for patching and keep aside.
2. Take a pingpong ball sized portion of dough.
3. Knead into round. Roll into 4″ diam. round.
4. Place one ball of filling at centre.
5. Pick up round and wrap ball into it like a pouch.
6. Do not allow cover to tear.
7. Press the ball with palm, making it flattish and round.
8. Repeat for 4-5 kachories.
9. Deep fry in hot oil, on low flame only.
10. If the kachori get a hole anywhere, apply some paste.
11. Return to oil and finish frying.
12. Turn and repeat for other side.
13. Fry till golden brown and crisp. Small bubbles must appear over kachori.
14. Drain and serve hot with green and tamarind chutneys.

Making time: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days
Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

Photograph Courtesy by Ashish A

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Technorati Tags: Dal ki kachori, Hot Kachori, Kachori, Moong dal ki kachori

Ingredients:-

For stuffing:

• Roasted chana dal powder (sattu)- 2 cups
• Garlic cloves- 6 (finally chopped)
• Onion medium sized- 2 – onion (finely chopped)
• Ginger- 1 inch (finally chopped)
• Green chilli-5(finally chopped)
• Coriander leaves- 4tsp (finally chopped)
• Lime juice- 2 tsp
• Ajwain- 1/2 tsp
• Mango pickle -2 pieces mashed or 1 mashed red mirch filling pickle or, 1 tsp amchur powder(whatever is available)
• Salt to taste
• Mustard oil-2 tsp

For dough:

• Wheat flour- 3 cups
• Oil/ghee- 3 tsp
• Salt- 1/4 tsp

Method:-

For stuffing:

The Sattu Mixture for Stuffing

Mix all the ingredients with Sattu and add 1 to 2 tsp water to make the stuffing moist and easy to fill.

For dough:
Knead wheat flour, ghee, salt & required amount of water to make a soft dough.

For making Sattu Parantha:

1. Divide the dough into small portion and make it into round shape.
2. Place a portion of the sattu mixture (approx 2 tsp) in the middle, enfold the filling and pinch off the excess dough.
3. Then roll out the paratha.
4. Cook on hot tawa or flat pan, applying oil/ghee till both sides are cooked and golden brown in colour.
5. Serve hot with chutney, curd or sauce and baingan ka bharta.
6. It can be served for breakfast, lunch or dinner.

Technorati Tags: parantha, Quick Indian breakfast, sattu ka parantha, sattu ka paratha

Ingredients:

• Eggs- 6
• Garam Masala- 1/2 tsp
• Dhania Powder- 1/2 tsp
• Chilli Powder- 1 tsp Red
• Onion – 1(chopped)
• Green Chillies- 2 (finally chopped)
• Tomato – 1(finally chopped)
• Fresh Coriander Leaves (finally chopped)
• Vegetable oil- 3 tbsp
• Salt to taste

Method of Preparation:

1. Take a bowl and beat eggs in it,add salt and red chilli powder.
2. Heat oil in a non-stick pan.
3. Add green chillies and onions.
4. Stir it until golden brown.
5. Add tomatoes and cook until tomatoes are soft.
6. Add beaten egg and mix well.
7. Let the beaten eggs to set a little and then, turn it on the other side, breaking it into small pieces until cooked well.
8. Add dhania powder and garam masala powder,mix well.
9. Garnish with chopped coriander/cilantro leaves.
10. Serve hot with paratha and roti.

Technorati Tags: egg bhurji, Egg recipes

Preparation time = 20 minutes
Serves – 3 people

Ingredients for mixture of methi:

1/2 kg methi-chopped
4-5 cloves garlic-chopped
4 to 5 green chillies
4 tsp besan
1/2 teaspoon cumin seeds or, mustard
salt to taste

Ingredients for making the dough:
2 cups atta (wheat flour)
Oil or, Ghee
Ajwain,
1/2 teaspoon Salt
(Mix all ingredients together to make a soft dough.)

Methi parantha

Method:

1. Heat the oil in a pan on a medium flame and add the cumin seeds/mustard,when it starts spluttering add chopped garlic and greenchillies.
2. When it is slightly brown add chopped methi to it and stir for about 5 minutes.
3. Add 4-5 tsp besan and salt to taste and keep stirring for about 5 minutes.
4. Make small uniform balls out of the dough.
5. Flatten it with your palm. Take a spoon full of the mixture and fill it into the flattened dough ball and then seal it from all sides.
6. Roll it into small round chapattis on a rolling board.
7. Preheat a tava and put the chapattis one at a time and apply ghee on both sides as you turn it.
8. When there appears small brown patches on the parantha, remove it from the tava.
9. Serve hot with any curry, vegetables, raita, dahi, sauce or, achar.

Technorati Tags: methi parantha, parantha, Quick Indian breakfast, stuffed parantha