Recipe Peas Kachori(Karaisutir Kachori)

                     





My husband loves spicy food, specially on rainy days.

One rainy evening, I tried this Kachori, the recipe of which was shared to me by my sister Pahi. It is called Karaisutir Kachori(Karaisuti in Bengali means peas)
And it turned out to be good, for the first attempt


So the recipe follows



For the dough:

1.Maida: 6Tbsp
2.Atta:1Tbsp
3.Ghee/Oil:3tbsp
4.Water
5.Salt


For the filling
1.Peas:200 gms
2.Jeera powder:1 tsp
3. Dhania Powder:1tsp
4.Mirch Powder:1tsp
5.Hing:1 pinch
6.Meethi seeds:3-4
7.Saunf seeds-5-6
8.Salt
9.Haldi
10.Oil

Also you will need about  6-8 tbsp oil for deep frying the kachori



STEP 1: MAKING THE DOUGH

1.Mix the atta,maida,ghee and salt.
2. Add the water and knead the dough for 8-10 minutes
3. Keep the dough aside for 1 hour. While keeping it aside, you can wrap  the dough in a wet muslin cloth so that it remains soft


STEP 2: PREPARING  THE FILLING
1. Soak the peas in Water  for about 15 mins and then squeeze the water out
2.Grind the peas so that  it forms a smooth mixture
3. In a pan heat oil. When the oil is heated add  the saunf seeds, methi seeds and the hing
4. When the seeds splutter add the peas masala, haldi,salt and stir till it is cooked.Take the mixture off gas and let it cool
5. In another pan roast the Jeera,Dhania and Mirchi Powder together. Once they are roasted, add the spices to the peas mixture and mix thoroughly


STEP 3: PREPARING  THE KACHORIS

1. From the dough prepared in STEP 1, male  small round balls. The balls should be of the same size  as a puri dough
2. Flatten each ball  by hand, and add the filling . Now fold the sides from 4 sides so that they meet at centre.
Again  make a round ball with the stuffed dough
3. Use a rolling pin and  roll out the kachori. Please take care that the kachori should  not be too big in size
4. Heat oil in a kadhai. Once the oil is properly heated, deep fry the kachori in medium flame till it is golden brown

5.Once it is done,put  the kachori over a  oil paper or tissue paper so that the excess oil is soaked


Kachori tastes best with Aloo Dum and chutney..............I prepared a simple aloo dum (Aloo in tomato based gravy) and pudina chutney as an accompaniment

Recipe: Mushroom Lababdar

This is a quick and easy veg recipe. You can replace the mushroom with paneer since some people does not prefer mushrooms

Ingredients:1.Mushroom :400 gms
2.Onion: 2 Ground 2, ground to a paste
3.Cashew paste: 3 tbsp
5.Cumin powder:1 tsp
6.Coriander powder:1tsp
7.Kasoori methi:3 tsps
8.Garam Masala:1tsp
9.Chili powder:1/2 tsp
10.Bay leaf:1
11.Milk: 1/2 cup
12 Salt
13 Turmeric Powder
14.Oil



1.Wash the mushroom and dice them  into small pieces
2. Mix salt and turmeric. Heat a little oil in the pan and saute the mushroom. Keep aside
3. In a Kadhai, heat the oil .
4. When the oil is heated add bay leaves.
5. Add the onion paste and fry for some time
6. Add the cashew nut paste,cumin powder,coriander powder ,garam masla and chili powder.If required add a litlle salt
7. Fry the mixture till  a oily layer is separately seen.
8. Add milk and let the mixture boil. Add about 1/2 cup water
9. When the mixture thickens to a gravy , add the mushrooms and the kasoori methi
10 Cook for 4-5 minutes
11. Serve hot with roti or naan

Chicken Biriyani...........

I have met very few people who does not love Biriyani. And the best part of Biriyani is ...there is no hard and fast recipe to make perfect  Biriyani

So here goes my copied ,pasted and inspired- from -many sources recipe. 

In this recipe 3 layers of rice is used: A saffron flavoured layer mixed with a biriyani layer  and  a plain white layer and then cooked in low heat

Ingredients

1.Basmati Rice: 2 cups

2.Chicken 1/2 Kg

3.Eggs:4

4.Onion:4 (2 Ground to paste, 2 chopped finely)

5.Garlic:4 pods

6.Ginger:1/2 Inch

7.Chicken Masla: 2tsp

8. Cumin powder:1 tsp

9.Coriander powder:1 tsp

10.Garam Masala: 1 tsp

11.Biriyan Masala:3ts

12.Cloves:6-7

13. Cardamom:4 small pods, 2 large pods

14 Jaiphal,Star anise,Bay leaf-1 piece each

15 Cinamom-2 sticks

16.Saffron :4 strands

17.Curd: 3 tbsp

18.Orange colour
19. Kewra essence
20.Milk:1/2 cup
21.Saffron  few strands
22. Salt
23.Oil
24.Ghee

The recipe will involve Cooking the chicken, Making 3 layers of rice  and finally layering the rice together and cooking over hear

Before you start cooking, boil the rice till it is just boiled with 2 cups water .Put 2 cloves,2 cardamom and a cinamom stick while boiling the rice so that it retains a good aroma. After the rice is cooked divide the rice into 3 parts


STEP1: Cooking the chicken:


1.Marinate the chicken with curd, ginger garlic paste, coriander powder,chili powder,cumin powder ,chicken masala, garam masla, salt and turmeric powder for half an hour

2.Heat oil in a pan and add the onion paste. Stir till the onion becomes brown

3.Add the marinated chicken and cook till the chicken is cooked.

4. The gravy should be dry and the cooked masala should stick to the chicken. Keep aside


STEP2: Making the biriyani rice



1. In a Pan add 3 tbsp ghee and add the remianing cloves,cinamom,cardamon aong with the jaiphal,star anise and Bay leaf when the ghee is heated

2. Add 1/3 of the rice and add 2 tbsp biriyani masla. Add a litlle salt

3. Add the chicken  and cook till the rice is thoroughly mixed with the chicken and teh biriyani masla


STEP3; Making the Orange Rice


1.Heat 1tsp of ghee.
2. Add  1/2 of the remaining rice.
3. Mix 3-4 strands of saffron and the orange colour in milk  and add it to the rice
4. The rice should be thoroughly stirred so that it have an uniform orange colour



STEP4: Layering the rice


Now  we have 3 types of rice: the biriyani rice, the orange layer and the plain rice.
We will layer them in a vessel and cook over low flame. You can use microwave for the same.
I used the pressure with the gasket and the whistle removed


1. Remove the whistle and the gasket from the pressure cooker

2. Heat 1tsp ghee in low flame in the cooker.Now add the 3 layers of rice one by one in any order

3. Before adding each layer add 1 tsp of ghee and 2-3 drops kewra to each layer and mix well

4. Once all the 3 layers are added,put the cooker over low heat for about 5-8 minutes

5.  Remove from heat and put  the biriyani in a bowl. Now you can mix the layers  to have a uniform appearance

6. Meanwhile fry the 2 onions till they are dark brown and crisp

7. Garnish with boiled egg an the fried onions

8. You can serve raita as an accompaniment

Bengenaar achar---Pickled brinjal in mustard sauce

This is a easy pickle recipe which i saw in some old cookery show.
The best thing is it can be served as a side dish as well as preserved like a pickle


Ingredients
1.Brinjal-1Large
2.Mustard oil
3.Mustard seeds-3tbsps,soaked in vinegar and ground coarsely into a paste
4.Onion-1
5.Garlic-4 pods
6.Ginger 1/2 inch
7.Coriander powder-1tsp
8.Cumin Powder-1tsp
9.Chili Powder-1/2tsp
10.Salt-To tase
11.Turmeric-1Pinch
12.Lemon juice of 1 lemon



1. Wash the brinjal and cut it into small pieces. Mix salt and sugar and keep aside
2. Deep fry the brinjal till it is crisp
3. In a kadhai, heat the oil
4. Fry the onions, ginger and garlic till they are dark brown in medium flame
5. Add salt,turmeric,coriander cumin and chili
6.Now add the mustard paste and  cook till the mustard is yellowish and it releases oil.
7. Add the fried brinjals and take the pickle off heat
8. Add the lemon juice and cool the dish before serving