Saturday 27 April 2013

MATAR KACHORI

MATAR KACHORI





INGREDIENTS

FOR THE DOUGH
  • Maida - 1 cup (250 grams)
  • Oil - 1 tablespoon
  • Warm water - 1/4 cup
  • Baking powder - 1/4 teaspoon
  • Salt - 1/4 teaspoon
FOR THE FILLING
  • Peas - 1 cup
  • Red chilli - 1/4 teaspoon
  • Turmeric powder - 1/4 teaspoon
  • Coriander (dhania) powder - 1/2 teaspoon
  • Cumin seeds (jeera) - 1/4 teaspoon
  • Oil - 2 teaspoons
  • Salt to taste 
  • Garam masala powder - 1/4 teaspoon
  • Green chilli chopped - 1
  • Besan - 2 teaspoons
  • Oil for deep frying

METHOD
  • Prepare the dough first.
  • Sift flour, salt & baking powder together.
  • Add oil & mix them well.
  • Next, add warm water slowly & knead well to form a dough.
  • Cover the dough with a damp cloth & keep it aside for an hour.

  •  Heat water in a pan & boil peas.
  • When the peas are well boiled, strain them.

  • Mash these boiled peas a little such that only some of them get mashed.


  • Next, heat oil in a pan & add cumin seeds to it.

  • Add the mashed peas & chopped green chillies to the oil.

  • Fry peas for a minute & then add red chilli powder, salt, turmeric powder & garam masala powder & mix them well till the peas are cooked well.
  • Once cooked well, add besan to the peas & fry for another 2 minutes.



  • Turn off the flame & the filling is ready to be used.
  • Next, take the dough that was initially prepared
  • Divide it into 7-8 balls to make the kachoris.
  • Flatten each ball a little & add 1-2 teaspoons of filling into it.

  • Stuff the filling inside & make a ball again.

  • Flatten this ball again using hands.
  • It should be slightly thick otherwise it might get pores while deep frying.

  • Next, heat oil for deep frying.
  • Drop these flattened kachoris in the hot oil.
  • Deep fry them from both sides till they are cooked well.
  • Keep the flame moderate as it would lead to perfect kachoris.


  • Once fried well, take them out & keep them on a paper towel so that it soaks the excess oil.
  • Matar kachori is ready to serve.

Friday 26 April 2013

PANEER BUTTER MASALA

PANEER BUTTER MASALA




INGREDIENTS
  • Paneer (cottage cheese) cut into cubes - 1 packet (200 grams)
  • Tomatoes chopped - 5-6
  • Ginger (grated) - 1/2 inch
  • Green chilli (chopped) - 1
  • Sugar - 1/2 teaspoon
  • Turmeric powder - 1/2 teaspoon
  • Coriander (Dhania) powder - 1 teaspoon
  • Kasoori methi - 1 teaspoon
  • Salt to taste - 1 teaspoon approx
  • Asafoetida (hing) - a pinch
  • Cumin seeds (jeera) - 1/4 teaspoon
  • Red chilli powder - 1/2 teaspoon
  • Cashew nuts - 2-3
  • Cream - 2-3 tablespoons
  • Oil - 2 tablespoons
  • Garam masala powder - 1/4 teaspoon
  • Water - 2cups
METHOD
  • Heat oil in a pan.
  • Add asafoetida (hing) & cumin seeds (jeera).
  • As they crackle, add grated ginger.
  • As ginger turns light brown, add the chopped tomatoes & green chilli.
  • Add coriander (dhania) powder, turmeric powder, salt & red chilli powder to the tomatoes.
  • Mix them well.
  • Cook the tomatoes for 7-10 minutes.
  • After 7-10 minutes, turn off the flame & allow the mixture to cool down.
  • Grind this mixture in a mixer grinder.
  • Next, put this mixture back in the pan & turn on the flame.
  • Add kasoori methi & sugar to the mixture.
  • Cook it well till the mixture starts leaving oil.

  • Next, take the cashew nuts & make a paste.
  • Add a little water to the paste & then add it to the tomatoes.

  • Mix them well & then add 1/2 a cup water to the tomatoes.
  • Bring them to a boil & then add the rest of water.

  • Boil it well to make a slightly thick gravy.
  • Add 2-3 tablespoons of cream to this gravy on a lower flame.
  • You can use either dairy fresh cream or Amul packaged cream for this purpose.
  • Boil them for a little while till it is absorbed well by the gravy. This will take 1-2 boils.

  • Now, add paneer cubes to the gravy.
  • Allow them to boil (1-2 boils)
  • Once cooked well, turn off the flame.
  • Add garam masala & mix.
  • Paneer butter masala is ready to serve.

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