Potato Kachori Recipe – Aloo ki Kachori

Serves 4
Cooking Time - 50 minutes

Ingredients
for Kachori Flour

• Flour or wheat flour (Maida or atta) – 300 grams (3 teacups)
• Semolina (Suji) – 100 grams (1 teacup)
• Salt – to taste (1/2 teaspoon)
• Baking powder – ¼ teaspoon
• Oil – 2 tablespoon

For potato stuffing

• Potato – 300 grams (5-6)
• Oil – 1 tablespoon
• Cumin seeds(Jeera) - ½ teaspoon
• Coriander powder (Dhaniya) – 1 ½ tea spoon
• Green chili – 2 (chopped finely)
• Ginger (Adrak) – 1 ½ ” piece
• Dry mango powder (Amchoor) – ½ teaspoon
• Garam Masala – ¼ tea spoon
• Salt – ½ teaspoon
• Oil – for fryingHow to make Kachori Recipe
  
  1. Boil potatoes in a pressure cooker. We will make dough for kachoris by the time potatoes are boiling.
  2. Sift flour and semolina, add salt, baking powder and oil and mix well with hands.
  3. Knead soft dough with lukewarm water (like the one for making chapattis). Cover and keep aside for half an hour.
  4. Peel boiled potatoes and break in small pieces. Heat oil in a small karai (wok). Add cumin seeds in oil. When cumin seeds crackle, add coriander powder, green chili, ginger, salt and potato. Stir fry for 2-3 minutes.
  5. Make lemon sized balls from dough. Place one ball on your palm, flatten with fingers. Gently press the centre of the kachori with your thumb, add 1 to 1 ½ teaspoon of potato filling and seal the ends in shape of a Kachori. Press between palms. Roll gently with a rolling pin. Make all kachoris in this fashion.
  6. Heat oil in a kadai for deep frying. Deep fry kachoris on medium flame. Turn while frying till they turn brown on both sides.                                                                                                                               Place kachoris on napkin on a plate. Fry all kachoris. Serve hot kachoris with green and sweet chutney.

Carrot Kheer

Prep Time: 5-10 mins Cooking Time: 25-30 mins when using pressure cooker and 30-40 mins on stove top

Serves: 6-8 people

• Ingredients:

• 3 packed cups Carrots, peeled and grated
• 4 cups Milk
• ½ - 1 cup Condensed Milk (Optional, but recommended)
• ¾ - 1 cup Sugar (as per taste)
• 1½ - 2 tbsp Ghee
• ¼ cup Dry Nuts (Any or combination of slivered almonds, pistachios, cashew nuts and sultanas)
• 6-8 Green Cardamoms, peeled and seeds crushed to fine powder
• A generous pinch of Saffron, dissolved in 2 tbsp of warm water or milk                                   
• Method:

1. Heat ghee in a pan/pressure cooker and add dry nuts to it. Roast them on low flame till they start to change colour and turn golden. Remove them from the pan with slotted spoon and keep them aside in a bowl.
2. In the same pan, add grated carrots and sauté them on low to medium flame for 5-6 mins or until the carrots change colour to deep orange and their raw smell disappears.
3. Next add milk to the pan/pressure cooker and mix them well. If using a pressure cooker close the lid and let it pressure cook for 2-3 whistles on medium flame. If using a pan, let it cook for 20-30 minutes on medium to low flame until the carrots are cooked through and also the milk reduces to ¾th of the quantity (that is from 4 cups to 3 cups). Make sure that you stir the mixture once in a while.
4. Once the carrots are cooked through and the milk has reduced in quantity and thickened, switch off the flame and let the mix cool down a bit. Take half of carrot using slotted spoon and grind it to smooth paste in a mixer grinder or food processor.
5. Add this to the kheer along with sugar and bring the mix to gentle boil, about 3-5 mins, on medium flame.
6. Mix in condensed milk, crushed cardamom powder, saffron and roasted dry nuts and cook for another 3-5 minutes.
7. Serve this delicious Carrot Kheer/Payasam hot, warm or chilled as a dessert and enjoy! I personally prefer to store it in refrigerator for at least 3 hours and serve chilled :)

Vegetable Frankie

Ingredients:
For Roti

• 3/4 cup of all purpose flour
•  1/4 cup whole wheat flour
•  1/4 teaspoon salt
•  1 tablespoon oil
•  Approx. 1/3 cup of water

Also Need

•  1/4 cup all purpose flour for rolling
•  1 tablespoon oil for brushing Frankies

For Filling

•  2 cups cabbage thinly sliced
•  1 cup carrot shredded
•  1/2 cup green peas
•  3/4 cup potatoes mashed
•  1/2 red bell pepper thinly sliced
•  1 cup tomato chopped
•  1 teaspoon finely shredded ginger
•  1 green chili finely chopped
•  About 2 tablespoons cilantro chopped
•  2 tablespoons oil
•  1 teaspoon cumin seed
•  1 teaspoon salt
•  1/2 teaspoon garam masala

Method
For Filling

1. Heat the oil in sauce pan over medium high heat. Test the heat by adding one cumin seed to the oil; if the seed crack right away oil is ready.
2. Add cumin seeds as seeds crack add the ginger, cilantro and green chili, stir for few seconds.
3. Add tomatoes, and salt cook until tomatoes are tender this will take about 3-4 minutes.
4. Reduce the heat to medium and add cabbage, carrot, green peas, and bell pepper cook until vegetables are tender not mushy stir vegetables occasionally this should take 5-6 minutes.
5. Add potatoes to the vegetables mix it well. Turn off the heat and mix the garam masala.
6. Filling is ready. Set it aside.

For Roti

1. In a bowl mix whole wheat flour, all purpose flour, salt and oil. Add water to make firm and smooth dough, adjust the water as needed.
2. Knead the dough on a lightly oiled surface. Dough should not be sticking to the fingers.
3. Cover the dough and let it rest for about 10-15 minutes.
4. Knead the dough again and divide into 6 equal parts.
5. Take one part of the dough and press it both sides in dry flour this will help rolling. Roll it thin into about 9” diameter. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle the dry flour.
6. Heat the skillet over medium high. Checks the skillet if it is hot enough. Sprinkle few drops of water over the skillet, water should sizzle. Skillet should not be smoking.
7. Place the roti over skillet for about half a minute, roti will change in the color lightly and puff different places.
8. Flip the roti over, and lightly press, flip it again roti should have light golden color on both sides.
9. Remove the roti from the skillet. Roti is ready. Make all the rotis, cover and set it aside.

Assembling the Frankie

1. Take one roti and put it over a flat surface. Put about ¼ cup of vegetable length wise leaving about 1-1/2 inch from the top and fold it tightly like burrito. Lightly brush the oil both sides of wrap.
2. Heat the skillet over medium heat. Place the Frankie over skillet and lightly brown both sides to nice and crispy.
3. Serve with Cilantro Chutney or Tamarind Chutney .

Suggestions

1. Prepare the roti and filling in advance; prepare the Frankies when ready to serve.
2. You can also use thin tortilla instead of rotie for this recipe, uncooked tortilla works well
   

   Hari Chutney – Cilantro ChutneyIngredients:

   
   
   • 1 big bunch of chopped Cilantro (green coriander)
   • 3 green chopped chilies
   • 3 tablespoons of lemon juice
   • 1/2 inch ginger
   • 1 1/2 teaspoon salt
   • 1 teaspoon cumin seeds
   • 1 teaspoon oil
   • 1 teaspoon sugar
   • Pinch of asafetida (hing)
   Method
   
3. Blend all ingredients, except the cilantro, into a paste.
4. Add the cilantro, a little at a time, and blend. If needed, add 2 to 3 tablespoons of water. The water will help in blending.
5. Blend well and add more salt, green chilies, or lemon juice to taste.
   

   Tamarind Chutney

   Ingredients:
   
6. 1/2 lb tamarind, seeded
7. 2 1/2 cups sugar
8. 2 cups boiling water
9. 1 1/2 tablespoons roasted ground cumin seeds
10. 1 tablespoon salt
11. 1 teaspoon black salt
12. 1 teaspoon red chili powder
13. 1 teaspoon ground black pepper
14. 1/2 teaspoon ginger powder

Method:

1. Break the tamarind into small pieces and soak in hot boiling water for one hour.
2. Mash it into a pulp and strain pressing the tamarind into the strainer so that all the pulp comes out.
3. Add sugar to the pulp mix well.
4. Add the remaining ingredients. Mix again well and taste. Add more sugar, salt or pepper as needed.
5. Chutney can be refrigerated for two to three months.

mysore masala dosa

Prep time : 9 hours

Cook time: 50 mins

Total time: 9 hours 50 mins

 Serving size: 4

Ingredients

Ingredients for the dosa batter:

• 2 cups regular rice
• ½ cup urad dal/skinned & split black gram
• ½ cup cooked rice or poha/flattened rice
• ¼ tsp methi seeds/fenugreek seeds
• rock salt as required
• water as required for grinding the batter

Ingredients for the potato palya/filling:

• 2 large potatoes, boiled
• ¾ cup chopped onions
• 1 inch ginger, chopped
• 1 or 2 garlic (optional)
• 12-15 curry leaves
• 1 green chili, chopped
• ½ or ⅔ tsp black mustard seeds
• ½ or ⅔ tsp turmeric powder
• a pinch of red chili powder
• a pinch of asafoetida
• ½ tsp lemon juice
• ¼ or ½ cup water
• 1 or 2 tbsp chopped coriander leaves
• 1 tbsp oil
• salt as required

Ingredients for the red chutney:

• 2 tbsp roasted chana dal
• 4-5 garlic
• 2-4 dry red chilies, soaked in warm water for 30-40 mins- adjust as per your taste preferences and depending on the type of chilies. for a hotter version add 3 to 4 dry red chilies.
• 1 tsp seedlees tamarind
• ¼ cup onion, roughly chopped
• salt as required
• some water to grind the chutney

Instructions

Preparing the dosa batter:

1. pick and rinse the rice and urad dal in water for 3-4 times.
2. soak the rice, urad dal and methi seeds in a large bowl in enough water for 4-5 hours.
3. in a wet grinder, grind the rice, urad dal, methi seeds and cooked rice or poha with enough water.
4. grind till you get a fluffy and smooth consistency of the batter.
5. take the dosa batter in a large bowl and mix salt.
6. cover the bowl loosely and let the batter ferment for 7-9 hours.

Preparing the potato palya/filling:

1. first boil the potatoes in a steamer or pressure cooker, till they are fully cooked.
2. peel and either just crumble them with your hands or chop them.
3. heat oil in a pan or kadai.
4. first fry the mustard seeds till they splutter.
5. now add the chopped onions and saute till they become soft.
6. add the ginger, garlic, green chilies, curry leaves and saute for some 20-30 seconds.
7. now add the turmeric powder, red chili powder and asafoetida.
8. stir for 2-3 seconds and add the potatoes.
9. stir and add water plus salt.
10. cover and simmer the potatoes till the water dries up.
11. lastly add the lemon juice and stir well.
12. add coriander leaves and mix well with the potatoes.
13. keep the potato palya aside.

Preparing the red chutney:

1. take all the ingredients in a small blender or chutney grinder.
2. add very little water and grind to a smooth paste.
3. keep aside.

Preparing the mysore masala dosa:

1. on a tava or a flat frying pan spread 1 or 2 tsp oil. if using non stick pan, then don’t spread oil. you won’t be able to spread the dosa batter then.
2. take a medium sized ladle or a big spoon and with circular motions spread the dosa from the center towards the edges on the pan.
3. sprinkle some drops of oil from the top.
4. cover the dosa with a lid.
5. let the base get browned and the top side get cooked completely.
6. spread 1 or 2 tsp of the red chili chutney on top of the dosa.
7. place 2-3 tbsp of the potato stir fry on top of the dosa and spread lightly.
8. fold and serve the dosa hot with coconut chutney and sambar.