Indian Food Recipes | Ammaji Kitchen

Monday, February 15, 2010

Khasta Kachori / Moong Dal Kachori

ICC Challenge ~ January

Ingredients

For the Dough

All purpose flour / Maida - 1 cup

Oil/ Ghee - 1/4 cup ,
Salt - 1/2 tsp
Water for kneading

Method

Mix the flour and salt, Add the oil/ghee and mix till you get a bread crumbs texture.Slowly add water and make a soft dough. Knead well for about 8 minutes.Cover and keep aside to rest for atleast half hour.

Filling of Khasta Kachori - Moong Dal Kachori

Split Moong Dal (yellow) - 1/2 cup

Cumin Seeds - 1 tsp
Hing / Asafoetida - a pinch
Coriander Leaves - 1/2 a bunch
Green Chilli - 1 tsp
Sauf / Fennel seeds powder - 1 tsp
Red Chilli powder - 1/2 tsp
Oil - 1 tsp
Salt to taste

Method

1. Wask and Soak dal in water for atleast 1 hour. You can go upto 4 hours not more.
2. Drain the water well.
3. Grind the dal to a coarsely. (Will resemble Idli Rawa)
4. Heat oil in a pan.
5. Add the hing and cumin seeds.
6. Once the seeds splutter add the coriander leaves.
7. Add the dal.
8. Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan.
9. Cook for another 10 minutes on low till the dal turns slightly brown.
10. Add all the masalas.
11. Cook for few minutes till the aroma of the spices hit you.
12. Add Salt.
13. Remove from heat and keep aside to cool.

Friday, January 15, 2010

Pesarapappu Halwa | Moong Dal Halwa

Ingredients:

Split (Yellow) Moong dhal - 1 cup

Ghee - 1/4 cup
Sugar - 1/2 cup + 1 Tbs
Milk - 1/2 cup (Instead of water for the sugar, this gives the khoya added taste)
Few cashews/ raisins roasted in ghee for garnish.

Method to Prepare:
1. Soak 1 cup moong dal overnight. Next morning, grind to a paste.
2. Heat a heavy Kadai, take initially only 1/2 of the ghee and heat it.
3. Add the dhal and stir continuously, not allowing lumps to form. This part is very tricky as the dhal cooks really fast, irrespective of the ghee.
4. Keep the heat at the lowest and keep stirring even after the dhal becomes thick.
5. Add the rest of the ghee intermittently and cook the dhal until aromatic and the ghee starts oozing out.
6. Meanwhile mix the sugar with water/ milk in a pan and bring to a boil. Add this slowly to the cooking dhal.
7. Keep the fir low at all times and break lumps if formed while adding the sugar and water/ milk mix.
8. Cook until the ghee surfaces.
9. Ganish with cashews and raisins