Saturday 29 October 2011

North Indian kachori thali

The kachori thali is very famous across Uttar Pradesh. The meal consists of urad dal stuffed puris/kachoris, potato sabzi, kaddoo (pumpkin) sabzi, lauki (bottleguard) ka raita and methi (fenugreek) chutney. It's almost a compulsion to make it whenever my whole family is together. Here's the recipe for you. A little hard work is required but it'll pay off once you eat it.

Kachori
Ingredients:
4 cups wheat flour
Oil
Salt

For filling-
200 gms urad dal
2 tspns saunf (fennel)
1 tspn methi (fenugreek seeds)
3-4 dry red chillies
1/2 tspn heeng (asafoetida)
1 tspn corriander seeds
Salt to taste

Recipe:
Mix all the ingredients for the filling and grind them dry. Add water and make it like dough.
Add half tspn salt and 2 tbspns oil in flour, pour some water and knead it tightly. Take some dough, fill little stuffing and roll it flat like a puri. Heat oil in pan and fry these puris till they are crisp and brown.

Aloo ki sabzi
Ingredients:
5-6 medium sized potatoes (boiled and peeled)
1 tspn cumin seeds
1 tspn fennel
1 pinch of heeng
1 tspn coriander powder
1 tspn dry mango powder
Salt to taste
1 tbspn oil

Recipe:
Heat oil in a deep pan, add cumin seeds, fennel, heeng and let them split. Mash the potatoes with hand and them in the pan. Add salt, coriander powder and dry mango powder. Pour atleast 500 ml water and let it boil for 15 minutes.

Kaddoo ki sabzi
Ingredients:
1/2 kg kaddo (pumpkin) cut into small squared pieces
1 tspn methi
1 pinch of heeng
3 dry red chillies
1 tspn dry mango powder
1 tspn coriander powder
Salt to taste
50 gms jaggery
1 tbspn oil

Ingredients:
Heat oil in a pan. Split heeng, methi and red chillies in oil. Add kaddoo and rest of the ingredients and let it cook for 15 minutes on low flame.

Lauki ka raita
Ingredients:
1 medium sized lauki
1/2 kg curd
2 tspns sugar
Salt to taste
1 tspn red chilly powder
1 tspn cumin powder

Recipe:
Grate lauki and boil it in a pressure cooker adding two cups of water. Take it out once done. Drain out the water and mix the lauki with curd. Add the rest of the ingredients and mix well.

Methi ki chatni
Ingredients:
100 gms methi (soaked in water for 3 hours)
100 gms tamarind (soaked in water for 15 minutes)
5 green chillies finely chopped
1 pinch of heeng
1 tspn cumin seeds
1 tspn sugar
Salt to taste
1/2 tbspn oil

Recipe:
Heat oil in a pan, add heeng, cumin seeds and chillies and let them split. Drain out water and add methi too. Add rest of the ingredients and tamarind pulp and let it cook for 10 mins.

A typical North Indian kachori thali is ready. Now its time to get a taste of all your hard work.

Have fun and Happy Diwali.

Tuesday 25 October 2011

Mutton Shami Kababs

This is something from my husband's kitchen. He makes it so yummy that even a vegetarian like me can not resist eating them.

Ingredients:
500 gms minced mutton
200 gms bengal gram (chana dal)
2 big onions (peeled and cut in two pieces)
10-12 cloves of garlic
4 green chillies
2 inch long piece of ginger
1 inch long cinnamon stick
4 big cardamoms
8 black pepper pods
5-6 cloves
Salt to taste
Oil

Recipe:
Take all the ingredients in a cooker and pressure cook them (3 whistles should be enough). Grind the mixture into a fine paste (Keep it in the freezer for 10-15 minutes if the consistency is not thick enough to make patty). Add salt. Heat some oil in a flat pan, make small round patties from the mixture and fry them till they turn brown and crisp from both the sides. Serve with onion rings, green chutney and paranthas.

Sunday 23 October 2011

Phirni (Rice Pudding)

Since Diwali is just around the corner, I am sharing the recipe for phirni which is a famous Kashmiri dessert. Its available in almost all the Punjabi and Kashmiri restaurants these days. I like to make it the traditional way with a little kewda water.

Ingredients:
200 gms basmati rice
1 ltr milk
2 cups Sugar
2 tbspns Kewda water
Chopped almonds
Chopped pistachios

Recipe:
Soak the rice for 2-3 hours. Drain the water and spread it on paper and let it dry overnight. Grind the rice next day, roast the powder in a pan till it turns pink. Add milk and sugar, let it simmer on low flame till the rice is cooked and the pudding becomes thick. Mix kewda water and let it cool. Pour the phirni in small earthen bowls, garnish with almonds and pistachios and refrigerate before serving.

Saturday 8 October 2011

Nariyal (Coconut) Laddoo

Here comes one more sweet dish from my kitchen. Very easy to make and a quick fix if you are out of dessert.

Ingredients:
250 gms Dry coconut powder
Half can of milkmaid or any sweetened condensed milk
Edible color (optional)

Recipe:
Mix the coconut powder and condensed milk. Add color. Make small equally sized balls from the mixture and roll them over some dry coconut powder. Ready to be served.

Thursday 6 October 2011

Muskmelon (Kharbooja) Seeds Barfi

The festive season in on in India so I decided to share a sweet dish recipe this time. Hope you have fun making it.

Ingredients:
200 gms Muskmelon seeds (kernel removed)
1 big bowl of Sugar
2 tbspn clarified butter/ghee

Recipe:
Clean the muskmelon seeds and roast them in a pan. Remove the seeds. Take a small cup of water in a pan, add sugar and heat it to make toffee (chashni). Add 1 spoon ghee in toffee. Drop some toffee in water, if it becomes solid that means its ready. Add roasted seeds in the toffee. Spread 1 spn ghee on a steel dishe. Pour the seed mixed toffee in the dish and spread it. Let it cool. Once its thickened cut into diamond shaped pieces. Its ready to be served.
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