Showing posts with label 50 mins. Show all posts
Showing posts with label 50 mins. Show all posts

Friday, September 11, 2015

Jack Seeds Kachori

Kachori/Kachuri/Kachodi or Katchuri is a fried dish. It is one of the famous dish of Rajastan and very popular dish in North India and world wide now a days. It is a savoury and spicy fried dish. There are so many varieties of Kachoris. For example onion kachori, peas kachori, mava (kova) Kachori, etc etc etc. Even sweet kachoris also very popular and kachori can be eaten during upavas (fasting). 
Ready to Serve Hot Kachoris
 Kachoris are prepared with maida and moong dal usually. But as I said earlier there are varieties of stuffing is done and filled. I have used moong dal and jack seeds and little spices like cumin seeds, pepper etc.
Lets see some benefits of eating jeera/cumin seeds.
Jeera/Cumin seeds are one of the important spice, and famous for their wonderful flavour and aroma. They also have number of health benefits. Jeera can help to improve digestion and helps to overcome insomnia. It helps to improve digestion and stomach ache. Jeera is high in fiber and is good remedy for constipation. In Ayurveda, it is said that it is capable of preventing and healing severe digestive disorders like piles. Jeera contain high potassium and that helps to maintain our blood pressure and heart rate. They contain anti bacterial and anti fungai properties and its a great remedy for cold, sore throat and asthama. It is good for people who are suffering from anaemia since it helps in production of hemoglobin. These jeera seeds are good for pregnant women since it contain Iron an Calcium.
No onion or garlic is added in this Kachori.

Things needed :

For the outer layer:
Wheat flour : 2 cups
Maida (All purpose flour ) 1/2 Cup
Ghee or Oil  : 1 Tablespoon
Jeera : 1 Teaspoon
Salt : as required
For Filling (stuffing)
Jack fruit seeds : 8 to 10 (cooked)
Moong dal : 1 cup
Green chilly : 2
Coriander leaves : 1 Handful
Jeera : 2 Teaspoons
Pepper pods : 4 to 5
Turmeric powder : a pinch
Salt : As required
Garam masala powder : 1/2 Teaspoon
Oil : 1 1/2 Cup (for frying)

Method:

1. Remove the outer skin of jack seeds and cook and let it cool. (Pressure cook at least for 8 to 10 minutes).
2. Roast moong dal and let it cool.

3. Wash and cut green chilly, coriander leaves and ginger.
4. Cut cooked jack seeds in to small and put it in a jar along with ginger, coriander leaves,pepper pods and green chilly.
5. Now add roasted moong dal and dry grind with jack seeds mixture.

6. Remove from the mixi jar and put it in a big bowl.
7. Add a teaspoon of jeera/cumin seeds, garam masala powder.
  8. Mix all the ingredients nicely and divide into small size of a ball.

9. Dry roast maida, wheat flour on low flame. Leave it for cooling.
10. Add salt and 1 teaspoon of jeera.and a spoon of chilly powder. Add ghee and mix it well.
.Add required water slowly and then prepare dough.( It should be poori consistency). Let it rest for 5 minutes.
11. Now make small balls with wheat +maida dough.
12. Roll them into small poris.

 13. Add  a tablespoon of jack and spice mixture in the middle of the rolled chapati and bring all the edges to the top.
14. Make like a ball and flatten it slightly and arrange them on the plate.
15. Keep a frying pan on the fire. Put oil and heat.
16. Deep fry ready kachoris on both side. (Fry it on low flame). Put them on the kitchen tissue.
  17. Repeat the same with remaining kachoris.
 18. Serve with green and red chutney or tomato ketch up.

Note :

Dry grind roasted moong coarsely. Let it mix well with ground jack seed mixture. Add spices according to your wish. (more or less). Adding more ghee to the flour might absorb oil while frying. Dry roasting wheat flour and maida help kachori to be crispy. Use of maida or wheat flour is optional. You can not keep kachori for a long time. Since wheat flour is used it will turn soft. You can use any legume instead of jack seeds. (Rajma, Channa or whole moong Field bean/avarekai etc).
Time : 40 to 50 minutes. (The whole process).
12 To 15 Kachoris can be prepared.        

Monday, November 10, 2014

Rava Urid Carrot Guli Appa + Carrot Coconut Chutney

Guli Appa is normally prepared using Dosa Dough or idli dough. Guli Appa( gundpongalu) is loved by almost all people. I can say it is every one's favourite and all age group. It is soft and fluffy,  easy to digest and tasty. All you need is a Guli appa pan and dosa or idli dough.



 I have prepared both the varieties since I had some Yere appa dough I used that for sweet version. For the other version, I used Idli dough ( Rava Urid Idli dough), grated some carrots and placed on the top just wanted to give some twist.  We had these Guli Appa with Raw carrots - Chenna ( Hurikadale) and coconut chutney.  Eating the same again and again will be boring and giving a little twist with the same dough is always welcome. It will be definitely liked by all the house members.



Lets see some benefits of using Urid dal in our daily diet
Urid or Urad Dal contain protein, fat and carbohydrates that is required for the body. Urad dal is richest sources of protein and Vitamin B. It also contain Iron, folic acid, calcium, magnesium, potassium. Urad dalis rich in fibre and easy to digest and it is good for the heart. Eating urad dal helps to reduce the cholesterol and improves cardiovascular health.

Rava Urid Idli dough do not contain any rice , You can use this dough even on special days. 

Here is a recipe of  Rava Urad Guli Appa recipe, which is very easy to prepare and we can have them for breakfast, as evening snack and for dinner. 

Things Needed : 

Gulp Appa Pan
Rava Urid Idli Dough : 2 Cups
Medium Rava : 1 Cup

Grated Carrots : 1 Cup
Oil : 3 to 4 Table spoons

Method : 


1. Mix plain rava with idli Dough and let it rest for 10 minutes.  Wash and grate carrots and keep it aside.


2. Keep a pan on the fire and heat. Sprinkle oil in each small portion.

3. Put a spoonful of dough and place 1/2 spoon of grated carrots and cover the lid. Cook for 1 minute.
 
4. Now sprinkle little oil on each guli appa and turn and cook on the other side.
5. Remove from the pan and serve with any chutney or other side dish you prepared.

6. I served Guli appa with Carrot - Coconut Chutney. 
 
            
 

Note: 

Adding some more rava is necessary since idli dough will be very soft. (contain more urid).
Mix rava well with the idli dough and let it rest for 10 minutes.
You can add coconut or cut onions to the guli appa.
You can also add grated carrots to the dough. (I did not mix carrots in dough, I just topped up the guli appa with carrots).

You can also use cut onions along with grated carrots.
You can also prepare guli appa with Rice - Urid  Idli dough.

Carrot - Coconut Chutney


Method : 

1. Wash and cut 2 carrots into small pieces.

2. Grind Carrots with 1 cup of grated coconut, 2 green chilly, 1 Table spoon of Chenna (Hurikadale), and a small size of tamarind, a pinch of ingh( Asafoetida) and salt. Remove from the jar and put it in a serving bowl. Chutney is ready to serve.


 

You can prepare Fluffy Dosas with Rava Urid Idli Dough.


Method :

Just take a spoonful of dough and put it on hot pan. Sprinkle oil ( a little ) on the top and cover. Cook for a minute.
Turn the other side and cook for 10 to 20 seconds. Dosa is ready to serve . Repeat the same with the remaining dough. Serve with the side dish you have prepared. Add a spoon of ghee or butter on the hot fluffy dosa just before serving.







Note :

Do not add extra rava to this dough. It looses the fluffy and softness.
Do not add any extra salt or water. Do not use much oil while cooking.
Crispy and roasted ( on low flame) taste best.
Time : 30 minutes.
Serves : 4 to 5
Note : For the sweet version of  Guli Appa I have used Yere appa dough and prepared it in the above way.   

Urad Rava Idli : Recipe in Short:
Wash and Soak 1 cup of  Urad Dal ( or the whole )  for 3 to 4 hours and grind it nicely with little water. Remove from the jar and leave it for ferment for at least 6 to 7 hours or over night.
Dry cook  21/2  cups of Medium size rava in a pressure cooker for 10 minutes (using weight) . 
Leave it for cooling. Powder it in hand and add required water and add this rava to ground and ferment Urid dough. Mix it well and prepare Rava Urid Idli .  
 LINK  TO PREPARE RAVA URAD IDLI...
http://nsomayaji.blogspot.in/2013/07/rava-urd-idlis.html

Wednesday, November 5, 2014

Banana + Rice Flour Poori

Banana Rice Poori is a sweet dish and easy to prepare. This is also called as " Banana -appa " in our native Udupi  Dakshina Kannada and Malenaadu surroundings. It is one of the munching eatable in the evenings of a rainy day. A very good snack with evening coffee or tea. Nice to eat when you are watching some T. V. Programme. Good for your kid's munch box. (break time ). You can even prepare and take it for picnics and long distance travel.  Good for kitty parties and kids parties. You can munch Banana -Rice flour Poori at any time of the day.
We can prepare this banana appa for Prasadam (neivedyam) during pooja .

This Banana Poori is very easy to prepare. Bananas, jaggery, coconut, rice flour  all these ingredients are normally can be found in the kitchen. There is no need to soak rice. So lets see how to prepare this Banana Rice flour Poori

Things Needed :

Ripe Banana : 1
Jaggery :1/2 cup
Coconut : Fresh and grated : 1/2 Cup
Cardamom :  4 to 5 Pods
Rice flour :  2 Cups
Salt : a pinch
Oil : 1 Cup


Method :

1. Grate coconut and remove the seeds from cardamom.


2. Now grind coconut, banana and cardamom with little water.
3. Add jaggery and grind it nicely and remove from the liquidizer and put it in a big bowl.


4. Add rice flour and salt to the ground mixture and mix it nicely and prepare thick dough.


4. Keep a pan on the fire and put oil. Heat.
5. Take a small portion of the rice flour mixture and flatten on your palm.

6. Prepare a small size of pooi and fry in hot oil. Let the flame be medium.

 
7. Fry till it turn brown and turn other side of the poori and fry for 10 seconds . 



 8. Remove from the oil and place on kitchen tissue. ( Tissue helps to absorb extra oil)





9. Repeat the same with the remaining dough and fry poori one by one.
10.  Banana Rice flour Poori is ready to serve. Serve it with a cup of coffee or tea.

Note : 

You can use more bananas and more jaggery .
Make sure the rice flour is fresh and fine. (very nicely milled).
You can soak rice and grind it along with coconut. Remember the dough should be like chapati dough . ( Do not use much water while grinding, Add little dry rice flour , if the dough turn watery.). Or it may absorb more oil.
You can also fry these banana appa in ghee to make it more rich and tasty.
Do not add any ghee or oil while preparing the dough. 
Adding salt is optional.
Time : 30 minutes
Serves : 5 to 6