Mong Daal Kachori

Ingredients
For cover:
1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough
For filling:
1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching

Method
For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.
For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
Shape into balls with greased palms.
Keep aside.
To proceed:
Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4″ diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.

Vegetable Burrito Bowl To Go Please

*Replica of Chipotle resturant with my own Spices
Today I feel like eating chipotle- Vegetable Burito Bowl to go please…I usally order in that way…hehehe…but viki is having conference call at 8 PM and I came home around 6.30 PM from office…what to do….so I thought of making my own version of chipotle… I had everything in my fridge and in pantry …so thought of giving a try… if it is not good then Mc Donald’s Zindabad….

Ingredients:

For coriander Rice:
3 cups of Rice (any kind)
6 cups of Water
3 cups of Coriander leaves (finely chopped)
3 tbsp Oil
1-½ tsp Salt
½ cup Lime (lime juice)

For Black Beans
3 cans of Black Beans
1 cup of Tomato sauce
1 tsp of Salt
1 tsp of Chipotle chilies or paste
2 and ½ cup of Water

For Fajita
3 Bell Pepper (any color)(make thin slices
1 Big Red Onion (make thin slices)
2 tbsp Oil

For Chicken
3 chicken breast)(make thin slices)
2 tbsp Oil
Black pepper
Salt

For Corn salad
4 cups of Corn seeds (Frozen/Fresh)
½ cup of Red Onion (Finely chopped)
1/4th cup of Coriander leaves (Finely chopped)
Few drops of Lime juice

For Salsa
3 cups Fresh ripped tomato (it should be pretty firm)
1 cup of Red onion (Finely chopped)
1 tbsp Chipotle chilies / or you can use green chilies (finely chopped)
½ cup of Coriander leaves (finely chopped)

For Guacamole
Ingredients
2 ripe avocados
½ red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped

Romane lettuce
Grated cheese (Optional)
Sour cream

Method:
I want to finish cooking within one hour ,So I took all the ingredients what I need and asked Santosh (my brother in law) to help me in chopping part.
First thing I did, in a pan I heated some oil and added Bell peppers with a pinch of salt because it takes lot of time to get that fajita tenderness.
Then I kept rice in Rice cooker and in pressure cooker I added the ingredients which are needed for Black beans.
Then santu chopped all the vegetables stuff and I took two separate bowls, in one bowl I added corn, Chopped red onions, Coriander and lime juice with pinch of salt and mixed very well.
In another bowl I added chopped tomatoes, onions, chilies, coriander and mixed that one also and kept it aside.
In my pressure cooker my beans were ready I just removed them and transferred them into another bowl
Meanwhile santu was sautéing the bell peppers in the pan and then he added Red onions and when they became little caramelized he transferred them into another bowl.
Then he Grilled the chicken too and chopped them into cubes
I always wanted to do Guacamole fresh at home instead of buying it from store , so this is my first trial, cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)
Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
Just before serving, add the chopped tomato to the guacamole and mix.

My rice was done in the rice cooker, so I transformed into big bowl where I added some salt, coriander, oil or butter and lime juice and mixed the rice very well with those ingredients and kept aside
Then Santu graded some cheese and chopped lettuce finely
Final thing is to do assemble all the ingredients into a bowl. So I Added some rice first in a bowl on top of it add some black beans, then add fajita, corn, salsa, hot salsa (Optional),lettuce, cheese (Optional), Sour Cream (Optional). That’s it ….Ready to eat…I like to have more lime juice on top of lettuce…..

Namak Pare

Ingredients:
1 cup All purpose flour
1/2 cup Semolina
1 tsp Thymol
1/4 cup Curd/Yogurt
Oil for frying
Salt to taste

Method:
Mix the flour, semolina, thymol and salt together.
Add 2 tablespoon oil, beaten curd and warm water and knead into a stiff dough.
Shape the dough into a ball, roll the ball into a thick circle and cut them into squares.
Deep fry squares and remove when light brown in color and drain on kitchen paper.
Let them cool before you store them in air-tight containers.
Enjoy Namak Pare with tea or coffee or any other drink.

Cabbage Upkari (Cabbage with Channa Daal)

I hate cabbage, but if I make with Channa daal… I can have it….usually my friend’s call this recipe as cabbage upkari

Ingredients:
1 small cabbage
cut finely 2 medium sized onion
1 tsp channa dal (Soak them in hot water for some time)
5-6 dry red chilli
1/2 tsp of turmeric powder
1 tsp mustard seeds
1 sprig curry leaves
2 tblsp coconut , shredded (optional)
a pinch of hing
salt to taste
2 tblsp cooking oil
Method:
Heat up the oil and mix in the turmeric powder,Channa daal,mustard, red chillies dals, hing and curry leaves.Fry till the mustard crackles
Now mix in the onions and fry till the onions turn translucent and start turning brown.Mix in the cabbage, salt to taste and some water and cover cooked on a small flame till the cabbage is done.Add the shredded coconut.

Gobi 65

Gobi 65

Ingredients:
1 Big flower cauliflower
2 tbsp Corn starch
1 tbsp Rice flour
2 tsp Gram flour
2 tbsp white flour
1/4 tsp Turmeric powder
2 tsp Chili powder
2 tsp Soy sauce
1 tsp Ginger garlic paste
Saffron Color
1 Pinch baking soda
2 Pinch ajinomoto
Oil for frying
Salt to taste
Water as required

Method:
Wash and cut the vegetable into small flower.Heat a sauce full of water and bring it to a boil.
Drop the cauliflowers and cook them.Now remove them from the heat and pat it dry.
Add ginger garlic paste, gram flour, corn flour, rice flour, maida, soysauce, turmeric powder, baking soda, chili powder, saffron, ajinomoto and salt, mix well.Take a pan and heat oil and cook the vegetable until golden brown.

Gobi