FUN COOKING: December 2015

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Kachoris are made with different stuffing in different different states. Today I am writing the recipe of moong/mung dal kachori. It is served with curd soup/kadhi. Often while making dishes for get together, we always find ourselves in a dilemma how to prepare in bulk. Here I am writing how to prepare in large quantity (80-85 kachoris). Below is the whole process:

Ingredients
10 cups of maida/all purpose flour
1 & 1/4 cups of oil (moyan)
1 tsp of salt
2.5 cups of water (-1 tbsp)
For stuffing
1.5 kg of yellow moong dal (5 steel medium sized bowls)
3 steel bowls of water
salt to taste
2 pinch of heeng/asafetida
2 tbsp of soanf powder (coarse)
2 tbsp of cumin seeds
2 tbsp of whole coriander
2 tbsp of mango powder
2 tsp of turmeric powder
3 tsp of red chili powder
2 tbsp of garam masala
oil for frying and dal
1/2 cup of besan (optional)
Method
1. Clean, wash and boil 5 bowls of dal with little less than 3 bowls of water in pressure cooker. Here I have made in hawkins pressure cooker of 3 liters capacity.
2 As soon the first whistle comes, remove from the flame. If using hot plate, induction cooker, immediately remove and keep it on the kitchen counter in order to prevent from burning.
3. When the cooker pressure cools itself, then open and stir with fork.
4. Now heat the oil in a big wok/karahi. Put the heeng and cumin seeds and let it crackle. Now add boiled dal and all the spices above mentioned in it and keep stirring with light hands. Soon every grain will be separated. If using besan(optional) roast in the oil in another pan and mix in the dal while adding all the spices. Now remove the wok from fire and transfer in another bowl. Stuffing is ready. Taste it so that all the spices can be adjusted, if required.

5. Now prepare the maida dough. Take the flour in a big tray/bowl.
6. Add oil for moyan as mentioned above and rub with both hands.
7. Now add water gradually and make a dough.
8. Now cover and keep the dough for 15 minutes.
9. After that smooth the dough with light hands. Do not spread it with knuckles.
10. Now divide the dough into 80 to 85 pieces and make the balls out of it.
11. Further roll it just like small pooris see in the picture.
12. Now heat oil in a big wok/karahi.Flame should be low to medium.
13. Stuff the small pooris with moong dal stuffing. Spread one poori on left hand palm and put 2 to 3 spoon of moong dal stuffing and gather all the sides and make just like a small ball.
14. Now keep this stuffed ball on your palm and press it lightly with other palm to spread the kachori to shape it.
15. Stuff all the kachoris likewise.
16. Now put 6 to seven kachoris in the medium hot oil and fry it by turning it frequently with spatula. It takes almost 12 to 15 minutes. Keep the flame very low. Only increase the flame after 12 minutes for a minute or two to give the kachoris a good color.
17. After getting light golden, take out from the wok.
18. When one batch of kachoris are frying, in between stuff the rolled pooris into kachoris for another batch.
19. Crispy and delicious kachoris are ready to serve.
Tips
1. For boiling dal, capacity of the cooker and quantity of the dal, both facts wary the cooking time. If cooking less dal, it take more time, while huge quantity of dal takes less time.
2. Roll the pooris in advance and keep it in a box. While frying one batch, stuffing for next batch can be prepared easily.
3. It needs adjusting flame frequently. In starting keep the flame on low. When it is almost ready after 12 minutes, increase the flame to medium to give it a nice color.
4. For small batch
For dough-2 cups maida,1/4 cup oil for moyan, 1/2 cup of water
For stuffing-1/2 cup of moong dal
Enjoy Healthy Cooking!!!
See the similar posts:
Boondi Ladoo
Plain Sawalee or Mathri
Shakkar Paare or Khurma
Petha Mithai
Burfi of Left over Chashni of Petha Mithai
Shakkar Paare or Khurma
Sugar Coated phulia or Murmure
Oats Burfi Chocolate Squares
Sugar Coated Sawalee
Besan Chakris/chaklis
Pakwan
Mathi
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Sweet and sour pumpkin sabzi is generally made in religious ceremonies food as it can be made without onion too. It tastes great with poori. Once I made in lunch in a get together at my home. Everyone liked it and many of my friends asked its recipe. It is very easy and simple to make. Here is the whole process how we can make it:

Ingredients
500 grams of yellow pumpkin
1 tbsp of oil
pinch of asafoetida
1 tsp of cumin seeds
1/2 tsp of fennel seeds
1/4 tsp of fenugreek seeds
1 tsp of mustard seeds
1/4 tsp of ajvain/carom seeds
1 tbsp of grated ginger.
salt to taste
1 finely chopped green chili
1/4 tsp of red chili powder
1/2 tsp of turmeric powder
1 tsp of tamarind paste
3-4 tsp of sugar
2 tbsp of finely chopped cilantro
1/4 tsp of garam masala
Method
1. Wash, peel and cut the pumpkin.
2. Heat the oil in a pressure cooker. Add asafoetida, and the mustard seeds and let it splutter.
3. Now add cumin seeds, carom seeds, fennel seeds and mix. Now put fenugreek seeds.

4. Put ginger and cook for few seconds.
5. Now it is the time to add pumpkin pieces, turmeric, green chili, red chili powder, and salt. Mix well.
6. Next add 1 glass of water and close the lid.
7. As the first whistle comes, lower the heat to minimum and cook for 8-10 minutes. Then remove from heat.
8. Let the pressure cook cool down. Now open the lid and put tamarind paste and sugar and again keep it on the heat.
9. Mash the pumpkin with the back of ladle and cook for few minutes on medium flame.
10. Add cilantro and garam masla .
11. Sweet and sour, chatpata kaddu is ready to serve.
Tip
1. If pumpkin peels are tender then no need to peel it. Make it all along with its peels.
2. Instead of adding tamarind paste and sugar, sweet and sour tamarind chutney can be added too.
Enjoy Healthy Cooking!!!
See these posts too:
Palak Paneer
Tori Peels Paneer Saag
Bottle Gourd Zest Kofta Curry
Bhiss(lotus stem) & Aaloo Sabji
Leafy Potatoes (wild sweet leaves)
Tiny Pumpkin with Spring Onion leaves
Guava Sabji
Kachalu Dahi (curd) Wale
Baigan (brinjal) Bhurta
Stuffed capsicum with Potato
Potatoes with Spinach Chutney
Stuffed Green chili Peppers (peanuts)
Mint Paneer Pasanda
Bhindi Sabzi in Microwave
Stuffed Karela with cabbage
Stuffed Parwal/Parval
Tamarind chutney
Tamarind paste
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Reproduction of the contents of this blog, without permission, in whole or in part is prohibited.

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