Spicy hot and Crispy 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.
16
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.
Making time: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days
Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

Spicy food hunting for this weekend:-

WHAT'S ON FOOD
Spicy food hunting for this weekend:-
HT

The Spring Food Festival experience the taste of the spring food stirred with the spirit of true Sapin with authentic Spanish Cuisine and flavours at Cocoa by Belgique, G 37, Select City Walk. 11 am to 1 pm. On till May 31.

Gel -Well Gelatos, Kasa Gelato an exotic and fresh array of gelatos and sorbets made from natural ingredients at Kasa Gelato, N-2, GK 1, On tiil July 31

Crusty Salad Twist, get twisted finishing touch with Crusty Salad at Urban Cafe, 70 Khan Market,12 pm to 1 am On till May 30.

Spicy hot and Crispy 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.
16
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.
Making time: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days
Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

Spicy food hunting for this weekend:-

WHAT'S ON FOOD
Spicy food hunting for this weekend:-
HT

The Spring Food Festival experience the taste of the spring food stirred with the spirit of true Sapin with authentic Spanish Cuisine and flavours at Cocoa by Belgique, G 37, Select City Walk. 11 am to 1 pm. On till May 31.

Gel -Well Gelatos, Kasa Gelato an exotic and fresh array of gelatos and sorbets made from natural ingredients at Kasa Gelato, N-2, GK 1, On tiil July 31

Crusty Salad Twist, get twisted finishing touch with Crusty Salad at Urban Cafe, 70 Khan Market,12 pm to 1 am On till May 30.

Indian spicy breakfast !!

The complimentary breakfast buffet that came with the hotel room we
recently stayed in turned our thoughts to the wonderful dishes
traditionally eaten in the morning. They are fast fading from memory
but the buffet can't be blamed. The buffet tries to provide guests
with choice – throwing in poori-bhaji; idli-vada-sambar and stuffed
paratha and dahi. At times, eggs to order are forced to compete with
uttapam. But the desi nashta or traditional breakfast declined when
the foods of the colonials – buttered toast with jam and masala
omelettes – became popular. Vegetarians resisted the cereal (read
cornflakes) but not for long. As children in Uttarakhand, half a
century ago, we often feasted on dahi-jalebi. That was in Bhowali. In
Almora or Nainital, milk was substituted for curds.

The home cooked
stuff ranged from cheela (lentil pancakes) to daliya (porridge) both
sweet and salted. The staple was phulka subzee. Travel opened our eyes
to regional specialties. In Lucknow it was nahari-kulcha and in
Hyderabad, tradition prescribed khichadi-keema.

In the literal heart
of India, in the Malwa-Maharashtra belt, poha or pounded rice flakes
reigned supreme. Sabudana vada and khichadi provided variety. Shops in
small towns in the Hindi heartland did brisk business in
khasta-kachori. In the countryside, it was the no frills but filling
and nourishing sattu (parched gram or barley) flavoured with salt and
green chillies. The sattu would be mixed with water to make it easier
to eat. In Bengal and Orissa, pantha bhat (left over fermented rice)
was a light morning meal. Down South, dosa – plain, not masala – or
upama would partner with filter coffee. One could go on salivating in
this vein but some of my best memories are of an exceptional
bedavin-puri breakfast at a small eatery in Modinagar next to the
police station. It cost Rs 25 and gave us three puffed bedavin, deep
fried in pure ghee but brought to us bone dry without a trace of
artery clogging fat. This was accompanied by two small portions of alu
(potatoes sans onion and garlic in thick gravy) and sitaphal ki sabzi
(sweet and sour tangy green, not yellow dry pumpkin) along with bitter
and pungent methi chutney. It was a beautifully balanced meal because
it included all six basic tastes. Other satisfying desi breakfasts
include the bedavi from Chachi in Varanasi just a stone's throw from
the gates of BHU. Similarly, Chiman Lal in Agra has an enviable
reputation based on extra crisp bread fashioned by rolling two discs
of puri together before they are fried. Old-timers in Lucknow vouch
for the Kabarwale ki puri, fried in oil, not ghee. They beat the
buffet by an easy margin. Article from TOI

--

Indian spicy breakfast !!

The complimentary breakfast buffet that came with the hotel room we
recently stayed in turned our thoughts to the wonderful dishes
traditionally eaten in the morning. They are fast fading from memory
but the buffet can't be blamed. The buffet tries to provide guests
with choice – throwing in poori-bhaji; idli-vada-sambar and stuffed
paratha and dahi. At times, eggs to order are forced to compete with
uttapam. But the desi nashta or traditional breakfast declined when
the foods of the colonials – buttered toast with jam and masala
omelettes – became popular. Vegetarians resisted the cereal (read
cornflakes) but not for long. As children in Uttarakhand, half a
century ago, we often feasted on dahi-jalebi. That was in Bhowali. In
Almora or Nainital, milk was substituted for curds.

The home cooked
stuff ranged from cheela (lentil pancakes) to daliya (porridge) both
sweet and salted. The staple was phulka subzee. Travel opened our eyes
to regional specialties. In Lucknow it was nahari-kulcha and in
Hyderabad, tradition prescribed khichadi-keema.

In the literal heart
of India, in the Malwa-Maharashtra belt, poha or pounded rice flakes
reigned supreme. Sabudana vada and khichadi provided variety. Shops in
small towns in the Hindi heartland did brisk business in
khasta-kachori. In the countryside, it was the no frills but filling
and nourishing sattu (parched gram or barley) flavoured with salt and
green chillies. The sattu would be mixed with water to make it easier
to eat. In Bengal and Orissa, pantha bhat (left over fermented rice)
was a light morning meal. Down South, dosa – plain, not masala – or
upama would partner with filter coffee. One could go on salivating in
this vein but some of my best memories are of an exceptional
bedavin-puri breakfast at a small eatery in Modinagar next to the
police station. It cost Rs 25 and gave us three puffed bedavin, deep
fried in pure ghee but brought to us bone dry without a trace of
artery clogging fat. This was accompanied by two small portions of alu
(potatoes sans onion and garlic in thick gravy) and sitaphal ki sabzi
(sweet and sour tangy green, not yellow dry pumpkin) along with bitter
and pungent methi chutney. It was a beautifully balanced meal because
it included all six basic tastes. Other satisfying desi breakfasts
include the bedavi from Chachi in Varanasi just a stone's throw from
the gates of BHU. Similarly, Chiman Lal in Agra has an enviable
reputation based on extra crisp bread fashioned by rolling two discs
of puri together before they are fried. Old-timers in Lucknow vouch
for the Kabarwale ki puri, fried in oil, not ghee. They beat the
buffet by an easy margin. Article from TOI

--

Spicy Indian Samosa Recipe

Ingredients
For cover:
1 cup plain flour (maida)
2 tbsp. warm oil
water to knead dough
For filling:
2 potatoes large boiledpeeled, mashed
1 onion finely chopped
14
2 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds cru shed
1 tsp. red chilli powder
salt to taste
oil to deep fry

Method
For dough:
Make well in the flour.
Add oil, salt and little water.Mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Beat dough on worksurface and knead again. Re-cover.
For filling:
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
Cool. Keep aside.
To proceed:
Make a thin 5" diam. round with some dough.
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.
Making time: 45 minutes
Makes: 20 pieces (approx.)

Spicy Indian Samosa Recipe

Ingredients
For cover:
1 cup plain flour (maida)
2 tbsp. warm oil
water to knead dough
For filling:
2 potatoes large boiledpeeled, mashed
1 onion finely chopped
14
2 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds cru shed
1 tsp. red chilli powder
salt to taste
oil to deep fry

Method
For dough:
Make well in the flour.
Add oil, salt and little water.Mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Beat dough on worksurface and knead again. Re-cover.
For filling:
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
Cool. Keep aside.
To proceed:
Make a thin 5" diam. round with some dough.
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.
Making time: 45 minutes
Makes: 20 pieces (approx.)

Spicy food hunting for this weekend:-

HT
Spicy food hunting for this weekend:-
FOOD Summer Festival Nadam at Sundowner Bar, Hotel Vista, 162 M.G. Road. 9 pm to 1 am. On till May 31.

Oasis of drinks at Mosaic Hotel, Sector-18, Noida. 5 pm onwards.
On till June 30.
Mojito summer festival at Urban Pind- The Urban Bar, N-4, N Block Market, GK-I. 12 noon to 1 am. On till May 31.

Enjoy Sauza mexican food festival at Hard Rock Cafe. On till May 8.
ART Recent artworks by Prabhavati Meppayi at Vadehra Art Gallery, D- 178, Phase ­ 1, Okhla induatrial Area. 11 am to 7 pm. On till May 15.

I would really appreciate a review from pipl hu have gone or tried food
in any of these food places
:)

Spicy food hunting for this weekend:-

HT
Spicy food hunting for this weekend:-
FOOD Summer Festival Nadam at Sundowner Bar, Hotel Vista, 162 M.G. Road. 9 pm to 1 am. On till May 31.

Oasis of drinks at Mosaic Hotel, Sector-18, Noida. 5 pm onwards.
On till June 30.
Mojito summer festival at Urban Pind- The Urban Bar, N-4, N Block Market, GK-I. 12 noon to 1 am. On till May 31.

Enjoy Sauza mexican food festival at Hard Rock Cafe. On till May 8.
ART Recent artworks by Prabhavati Meppayi at Vadehra Art Gallery, D- 178, Phase ­ 1, Okhla induatrial Area. 11 am to 7 pm. On till May 15.

I would really appreciate a review from pipl hu have gone or tried food
in any of these food places
:)

Today in our food navigator i will share my experience on a visit to a really good food court with nice ambiance during our visit to punjab. it was on our way back to delhi on NH-1 high way. the name of the place was Haveli and it comes after you cross kernal toll after 9 KM on your way to delhi.

i am adding the food joint navigator link so that our Blogger can go and tryout food there. your comments are highly appreciated.

Food navigator:-
i am adding Haveli, Karnal place with exact location mapped in Google map:-

Hi, I'd like to share a Google Maps link for tracing shop of Haveli with you.just click on the Haveli, Karnal link to open the link.

Haveli, Karnal

Happy food hunting bloggers!!!! :)