Famous Indian Food Biography
source link (google.com.pk)
Khasta Kachori is a delicious, spicy, fried puff pastry. Kachoris are great as an appetizer or as part of a festive meal for any occasion.
Make 12 Kachoris.
Khasta KachoriIngredients for crust:
1 cup All Purpose flour (plain flour or maida)
1/4 teaspoon salt
2 tablespoons oil
1/4 cup chilled water more or less as needed
Ingredients for filling:
1/4 cup yellow moong dal (available Indian grocery stores)
1 teaspoon fennel seeds coarsely grinded (saunf)
1 teaspoon coriander seeds coarsely grinded (dhania)
1 teaspoon red chilly flakes
1/4 teaspoon ginger powder
1/2 teaspoon mango powder (amchoor)
Pinch of asafetida (hing)
1/2 teaspoon salt (adjust to your taste)
1 tablespoon oil
2 tablespoons water
Oil to deep fry
Method:
To make crust:
Mix the flour, salt and oil.
Add the chilled water slowly, mixing with your fingers as you pour.
Do not knead the dough. The dough should be soft.
Cover the dough and let it sit for at least fifteen minutes.
To make filling:
Grind the moong dal dry, almost to a powder.
Mix one tablespoon of oil to the ground dal in a frying pan and roast over medium heat for about two to three minutes or until dal changes color slightly. Stir continuously.
Turn off the heat. Add all the spices mix well. Let the mixture cool off.
Add two tablespoons of warm water and mix it well. Let it sit for ten minutes and cover with demp cloth.
To make the Kachoris:
Take the dough and knead it for a minutes. Divide the dough in twelve equal parts.
Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges.
Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.
Let the filled ball sit for three to four minutes before rolling.
Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about three inches in diameter.
Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.
Kachories can be stored for at least a week in an airtight container
Tips:
Don’t roll the kachoris with a rolling pin. Rolling pins can create small holes in the dough
that let the oil seep into the kachoris, and they can also cause the kachoris
to come out with one side thicker than the other.
Variation:
Instead of using moong dal, you can use washed urad dal or chana dal. The rest of the recipe stays the same.
Serving suggestions:
Kachoris can be served plain, with Tamarind Chutneys, chola, or with Aloo Dum, Serve them as a chat, pouring plain yogurt and chutney on top.
Masala French Fries are an exciting twist on french fries, and they are great to serve with cocktails or as an appetizer.
Recipe serves 2 to 4.
Masala French Fries
Ingredients:
2 medium russet potato
2 tablespoons corn starch
1 teaspoon salt
1/2 teaspoon dry mint powder (sukha podina)
1/4 teaspoon black pepper (kali mirch)
1/4 teaspoon ground red pepper
1/8 teaspoon citric acid (tatri)
Oil to fry
Method:
Peel the potatoes wash and cut into French fries.
Mix the salt with potato and let it sit for about ten minutes.
Drain the salt water well and lightly pat dry.
Mix cornstarch, salt, mint powder, citric acid, red and black pepper together.
Sprinkle the spice mix over potatoes and mix well so all the fries are covered with spices.
Heat the oil in frying pan on medium high heat.
The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put potato strip in frying pan. Potato should sizzle.
Fry the fries till they become gold in color all around, turn the fries a few times while frying.
Remove fries from oil and place on paper towel.
Serve hot and enjoy!
Variations
Replace dry mint with dry fenugreek leaves.
Feel free to experiment.
Tips
You can make the fries few hours before serving. Heat the fries in oven at 350 degrees for seven to ten minutes before serving.
Famous Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Famous Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Famous Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Famous Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Famous Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Famous Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Famous Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Famous Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Famous Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Famous Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
No comments:
Post a Comment