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Thursday, April 16, 2009

Khasta Kachori!!

Khasta Kachori is again one of the famous North Indian Snack.Its is mostly served with Aloo Sabji but can be eaten with any Kind of chutney.

Usually people say Kachori or Khasta Kachori,there is a Difference between these two.Kachori means Poori made with some stuffing like Urad dal stuffing,aloo or peas stuffing but it will be soft as Poori.But Khasta Kachori means Hard Poori,it is not soft as poori it will be with hard crust.

So here i am sharing the recipe of Khasta Kachori!!!

For the dough :

2 cups maida
1/2 cup oil(maida and oil to be in proportion of 1:4)
½ tsp salt

For the filling :

½ cup Urad dal(soaked for 2 hours)
1/2 tsp jeera
1/2 tsp fennel seeds
1/2 tsp Coriander Seeds
1 tsp gram flour
¼ tsp hing
1 tsp chilli powder
1 tsp garam masala
1 tbsp amchur (dry mango powder)
3 tbsp oil
salt to taste

Other ingredients :
Oil for deep frying

Method :
For the dough :
Mix all the ingredients and knead into a firm dough by using a little water.
Knead properly for at least 5 to 7 minutes.
Divide the dough into 12 equal portion and keep it under a wet muslin cloth.

For the filling :
Heat the oil in a pan, put the all the seeds and asafetida. When the seeds crackle put the soaked and drained urad dal and fry for a few seconds.(I mostly cook the dal before using it.I boil it in pressure cooker for 5 min,i don't allow it to go for 1 whistle but u can skip this and can use it without boiling)
Put the green chili-ginger paste, chili powder, garam masala, gram flour, amchur and salt. Stir for 5-7 minutes till all the masalas are cooked properly.
Cook and divide it into 12 equal parts. Shape each part into a ball and keep aside.

How to proceed :
Roll each part of the dough into the circle of 50 mm (2") diameter.
Keep one part of the filling mixture in the centre of the rolled dough circle.
Cover the filling mixture with the dough by slowly stretching it over the filling mixture.
Close the ends tightly by pinching them together and if necessary, remove the excess dough.
Roll each part into a circle of 62 mm. (2½") diameter. Also make sure that the filling does not spill out.
Lightly press the centre of the kachori with a thumb.
Deep fry in a hot oil over a slow flame till they puff up and turns golden brown on both sides.
Cool and keep aside.

Served with Aloo Subji...i always eat it with subji only but still there is one more way to serve it.
Here it is:
For serving :
2 cups beaten curds
green chutney
khajur imli ki chutney
chilli powder
roasted jeera powder
chopped coriander
nylon sev or sev

Make a hole in the kachori add the above ingredient and Serve

TIPS: Ratio of maida n oil is to be 1:4 bcoz its the proportion of oil which will make your Kachori Crust soft or hard if you will add less oil to dough your Kachoris will turn out to be hard.

Wednesday, April 8, 2009

Aloo Tikki Burger!!

Aloo Tikki Burger: Burger with Potato patti!!

The Simplest Burger is Aloo Tikki Burger and my favourite .I remember when i landed in US for the first time and saw McDonalds here i was so happy as being a Vegetarian i was thinking that atleast i will have my burgers here.But very soon my husband took away that happiness by telling that here Burger means Burger with NV Pattie....hmmm though still i had the option of Burger King's Veggie Burger.But still miss those Burger which i used to get in Indian McDonalds,out of which my Fav was MacVeggie and aloo tikki...
So for now here is the Aloo Tikki Burger!!!!!!


Burger Buns I prefer Buns with seasame sedds
Tomatoes cut into rounds
Red Onions cut into rounds
Aloo Tikki

Toast the Bun lightly on Tawa
Take the Base of bun put Onion ring Followed by Aloo Tikki followed by Tomato ring if you want u can add some ketchup.Finally cover the bun and Enjoy delicious Aloo Tikki Burger
Here is the recipe of Aloo Tikki..

I am sending this to Sahaja @ Spicy Rasam for her Single Serving Recipes event.

Tuesday, April 7, 2009

Paneer Bhurji!!

Paneer burji is one of the most famous,super easy n incredibly tasty dish.

1 cup crumbled paneer
1/4 cup chopped onions
1/4 cup chopped tomatoes
2 tsp oil
2 green chopped
1 tsp garam masala
Salt to taste
1/2 tsp turmeric powder
Finely chopped coriander leaves
1/2 tsp lemon juice

Heat oil. When it starts spluttering, add green chillies and onions and cook for 2 minutes. Add the tomato pieces and sprinkle some water. Cook till tomatoes becomes soft. Add turmeric powder, salt, garam masala powder and finally the crumbled paneer. Mix well and add lemon juice to it. Garnish with coriander leaves.

You can serve it with any Indian bread or may be you can used it as one of the stuffing for many of your recipe like Stuffed Tomatoes ,Dosa n all..
Just try it and tell how much u liked it!!!!!!!!!!!!

Aloo Tikki.....!!!!

A north Indian snack made of boiled potatoes and various spices. Found in almost every chaat shop or stall all over Delhi and other parts of India. It is served hot along with tamarind and green chutney and some yogurt. It is also known as "tikiya" in Hindi.


3 large boiled aloo (potatoes)
1 tsp salt or as per taste
2-3 bread slice

For Stuffing:
2/3rd cup matar (green peas) cooked or frozen peas defrosted
1 mashed boiled aloo
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Red chili powder to taste (optional)
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying.

How to make aloo tiki :
Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.

Peel the potatoes and mash them very finely into smooth mashed potatoes.Cut the brown edge of bread slice and mashed it with wet hands,add it to potatoes.Add salt and knead until properly mixed.
Divide it into 10 equal portions.
Now wash and dry your hands and rub them with little oil.
Take each portion of potato mixture and make a ball. Now Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.

Served it as it is with green chutney or served as chaat ie...Take aloo tikki in serving place pour some Curd then some Tamarind chutney and sprinkle some salt,red chili and roasted cumin seeds.
Aur you can use it in Aloo Tikki Burger.

Saturday, April 4, 2009

Paneer Achari!!!


500 gm. paneer, cut into small squares of 1-2 cm
• 30 ml. mustard oil, heated until smoking and cooled. This removes its pungent odour.
• 1/4 tsp. mustard or rai seed
• 1/4 tsp. fennel seeds
• 1/4 tsp. fenugreek or methi seed
• 1/4 tsp. cumin seeds
• 1/4 tsp kalonji or Nigella seeds
• 1 onion, approximately 150 gm, thinly sliced or chopped
• 200 gm chopped tomatoes
• Salt to taste
• 1 tsp. chilli powder or to taste
• 1/2 tsp. turmeric powder
• 1tsp lemon juice
• 1 tbs. vinegar
• 1 tbs. chopped coriander leaves.


1. Heat oil in a pan.
2. Add all whole seeds and allow to splutter or crackle.
3. Add onions and fry until golden brown.
4. Add tomatoes and cook 10 minutes.
5. Add chillies, salt and turmeric powder, stir well and add paneer pieces.
6. Mix to coat paneer well.
7. Add Sugar, lemon juice and vinegar.
8. Cook for a further 5 minutes.
9. Garnish with chopped coriander leaves.

I m sending this as my Entry for Ammula's Event Think Spice - Think Kalonji


You will need:
1 cup - Besan Flour
1 1/2 tsp - citric acid
1 tsp - Soda Bicarb.
2 tsp - Sugar
1/2 tsp- Salt
1 cup - Water
1 tbsp-curd
1 tbsp- warm oil.

For the tadka and solution:
1 tbsp -Oil
1 tsp - Mustard Seeds
Chopped Cilantro
2 -3 - Green Chilli Cut length wise
1.5 tsp- Lime juice
2 tsp- Sugar
4 tbsp - water.

Mix the besan, water,oil, salt, sugar, citric acid ,curd really well until no lumps remain. Now add the soda bicarb( mix it with 1 tbs of water), mix lightly,and and set aside for 5-10 minutes. Grease a dish for cooking dhokla(I use my steel dibba which is used to keep spices ie.."Masale dani")Meanwhile, heat some water in a pot, put a little stand so that the dibba can rest on it to be steamed. Cover and let steam for 20 minutes on high.
Once the dhoklas are steamed, let them cool down. While the khamans are cooling, prepare the solution and tadka. Chop the green chilli length wise. In a small pan, heat the oil. Add the mustard seeds and green chillis. When they pop, quickly add the sugar and water. Once the oil settles down, add the lime juice and stir.
Make slits while they are still in the dibba. Slowly pour the solution in the slits and on top and let them soak up the solution for a few minutes. Slowly take them out of the dibba. Garnish with Cilantro, and serve.
Enjoy with a hot cup of tea.....

Wednesday, April 1, 2009

Stuffed Tomatoes

Its always hard for me to decide for Dry Vegetable with my Indian menu.So i keep on searching on Internet for dry veg.While surfing i saw some stuffed Tomato Recipe,i thought of giving it my Version.
Luckily it turned out to be good


Tomatoes – 6 – 8 nos(According to your need)

For the filling:
Potatoes – 2 (boiled and mashed)
1 Onion Chopped
1/2 cup Panner(Optional)
Green Chillies – 3 (finely crushed)
Tawa Fry Masala or (Coriander Powder,Chili Powder,Garam masala)
Salt – as per taste

Filling :
Add 1 tsp oil in a pan.
Add Cumin seeds when they splutter add ginger garlic paste.
Add Chopped onion,fry for few mintu
Add Tawa Fry Masala
Add mashed Potatoes.
Add salt and adjust masala n salt according to your taste
Finally add chopped Coriander Leaves

Now Cut Tomatoes in half(Horizontally).You can use the full tomatoes also but i like making it half as they look good and easy to handle while eating :o) and scoop out the pulp.
Stuff the Filling into the Tomatoes.
Put it in a baking tray,spray some oil on tray and on tomatoes as well.
bake it at 350 for 15-20 min.

TIP: Dont Bake it on more then 350 temp as it will get baked fast but will give the raw taste of Tomato

Other Filling Choice

Choice 1-Indian
1 Cup Frozen Spinach
1 Cup Paneer Grated
Tawa Fry Masala or (Coriander Powder,Chilli Powder,Garam masala)
Mix all and saute for few min.

Choice 2- Indian

U can Stuff Leftover or Fresh made Panner Burji and bake it.

Choice 3-Italian
If you are making Italian Cuisine then here you go

1 cup spinach
3/4 cup chopped Mushroom
Cheese(Mozzarella,Cheddar or which ever is in your pantry)
Salt n Pepper

Saute Mushroom in 1 tsp of oil until soft
Mix Spinach.Saute for few min.,then add salt n pepper
Stuff this in Tomatoes and bake for 5 min then sprinkle cheese over it and bake for another 10 min or until cheese gets Lil brown

I am Sending this as my Entry for WYF:Side Dish event hosted by EC