Aloo Kachori with Aloo Sabji

This is my good friend Surabhi's recipe. She is from Mathura. This dish is Raksha Bandhan Festive Dish in Mathura. So I just want to share this recipe with all of you and I am going to send this recipe for Preeti's Rakhi – Thread of Love event .

Aloo Kachori (Deep Fried Potato Puffs)


Ingredients:

For Stuffing:

• Boiled Potatoes: 2
• Finely Chopped Green Chillies: 3-4
• Ginger Garlic Paste: 1 tsp
• Finely Chopped Coriander Leaves: 1 tbsp
• Lemon Jucice: 1 tsp
• Salt to Taste

For Cover:

• Wheat Flour: 2 Cups
• Water
• Salt to Taste
• Oil for Deep Frying and for Cover

Procedure:

1. Mix salt and small amount of oil in a wheat flour very well. Then add some water and knead the dough. Dough should be just like chapati dough. Cover this dough and keep aside for a while.
2. Then grate boiled potatoes. Add all other ingredients of stuffing in potatoes. Mix this stuffing mixture very well.
3. Make small ball of dough. Apply some oil on both palms & flatten the ball to form a 2 inch disc. Take small portion of stuffing and wrap that stuffing in each disc and roll into a small ball. Roll this ball to form a 3-4 inch round kachori.
4. Heat the oil in kadhai. Now lift the rolled kachori and carefully slip it into the hot oil.
   Immediately start flickering hot oil over the top of it with a spatula so that it will swell up. Flip the kachori and cook both sides till it become golden brown.
5. Serve this hot kachori with any chutney or Aloo Sabji.

Aloo Sabji

Ingredients:

• Boiled Potatoes: 2
• Cumin Seeds: 1 tsp
• Garam Masala: 1 tsp
• Amchur Powder (Mango Powder): 1 tsp
• Finely Chopped Green Chillies: 3-4
• Ginger - Garlic Paste: 1 tsp
• Finely Chopped Coriander Leaves: 1 tbsp
• Turmeric Powder: 2 Pinch
• Oil: 1 tbsp
• Salt to Taste

Procedure:

1. Make small pieces of boiled potatoes.
2. Heat oil in a kadhai. Add cumin seeds when they crackle add turmeric powder, green chillies and ginger garlic paste. Fry for a minute.
3. Then add potato cubes. Mix everything well. Then add masala powders, salt & mix well. Add small quantity of warm water. Cook this for 3-4 minutes.
4. Garnish this sabji with chopped coriander leaves and serve hot with kachori, roti or rice.
   

Shower of Awards and Vacation

In last couple of days I am showered with 4 different awards. Out of 4 , 3 awards are new to me. I am so happy and inspired to write more posts. Thanks to all of you who encourage me.

My dear friends Sireesha & Uma gave me ' Brillant Weblog Premio-2008' award. Thank you very much Sireesha and Uma.

Brilliant Weblog is a prize given to sites and blogs that are smart and brilliant both in their content and their design. The purpose of the prize is to promote as many blogs as possible in the blogsphere. Here are the rules to follow :- When you receive the prize you must write a post showing it, together with the name of who has given it to you, and link them back. Choose a minimum of 7 blogs (or even more) that you find brilliant in their content or design. Show their names and links and leave them a comment informing they were prized with ‘Brilliant Weblog’. Show a picture of those who awarded you and those you give the prize (optional). All the bloggers have wonderful work and content in their blog and all deserve to get this. As per the rules I would like to pass this award to my fellow bloggers mentioned below:

Vaidehi, Usha, JZ, Meera, Hima, Mints, A & N, Pallavi

Dear Uma gave me 2 more new awards, 'Just Nice Photos Award' and ' Zpremios Dardo 2008 Best Blog Darts Thinker Award'. Thank you very much Uma.

I would like to gave these two awards to Vaidehi, Usha, JZ, Meera, Purva.

One more award to go. My dear friends Pallavi, Vaidehi and EC gave me 'Blogging Friends Forever' award. I got this award before, here are details

Again thank you very much all of you encouraging me. Congratulations to all. Enjoy your awards.

Now next important note is on 15th I am going India for loooooooooonnnnnnnnnnggggggggggg vacation. So I may not be able to post new recipes. I have some recipes in my draft, I will post them in couple of days. I will miss all blog events and new recipes from fellow bloggers. I would like to thank my all readers for good support. Please keep visiting. I will be back at the end of November. Till then Happy Cooking.

Chilled Cucumber Soup

To read this recipe in Marathi Click Here

Ingredients:

• English or Any Cucumber: 1
• Yogurt: 1 Cup
• Fresh Dill Leaves: 1 tbsp
• Fresh Coriander Leaves: 1 tbsp
• Fresh Lemon Juice: 1/2 tbsp or more
• Finely Shredded Ginger: As needed
• Salt & Pepper to Taste

Procedure:

1. Peel the cucumber, split lengthwise, remove seeds and sliced very thin.
2. Place cucumber slices in a bowl. Add some salt, toss slices and keep these slices in colander for 5-10 min. so that extra water will drain out.
3. Place all ingredients into a food processor. Blend until smooth. Pour this soup into a large bowl, cover and refrigerate until well chilled.
4. Garnish soup with slice of cucumber or dill leaves & serve this in a bowl or glass.
   

Nan Khatai

Ingredients:

• Maida (All Purpose Flour): 1 Cup
• Powdered Sugar: 1/2 Cup
• Cardamom Powder: 1/2 tsp
• Baking Powder: 1/2 tsp
• Ghee: 6-7 tbsp or more
• Sliced Dry Fruits: As required
• Salt : Pinch

Procedure:

1. Sieve maida and baking powder together 2-3 times. Then sieve powdered sugar. Add cardamom powder, salt and dry fruits. Mix all ingredients very well.
2. Add ghee, a little at a time, while mixing and kneading the dough until you have it the consistency of chapati dough. .It should be pliable enough to be shaped into a ball.
3. Put this dough in air tight container for few hours or overnight.
4. Preheat the oven to 450 F. Grease a cookie sheet.
5. Divide the dough into 16 portions. Shape those portions into round balls and flatten them a little between your palms. Arrange them on the baking sheet well away from each other.
6. Bake in the pre-heated oven for about 15 minutes or until the biscuits develop a few 'scars' on top and are slightly browned at the bottom.
7. Take them out of the oven and let them cool on the baking sheet itself. Once cool, store them in an air-tight container.

Source:
Happy Burp

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