how to cook Hot Kachori

Ingredients
For cover:
1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough
For filling:
1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching

Method
For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.
For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions

Shape into balls with greased palms.
Keep aside.
To proceed:
Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4" diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.
Making time: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days
Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

»»  read more

How to cook Navratan Korma

Ingredients:

2 cups peas boiled
1 large carrot chopped and boiled
1/2 cup tomato sauce
1/4 cup curd
1/4 cup malai(cream)
3 tbsp. butter
1 small sweet lime
1 small apple
1 banana
2 slices pineapple
10-15 cashewnuts
20 raisins
2 glaced cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
salt to taste

Dry Masala:
1 tsp. cuminseeds
2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms
Wet Masala:
1 large onion
1/4 cup coconut shredded
3 green chillies

Method:
Grind the dry and wet masalas separately.
Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
Add the dry masala and salt and fry 2 more minutes.
Add the carrots and peas, mix together curd and cream and add to gravy.
Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.
Garnish with grated cheese ,coriander and chopped cherries.
Serve hot with naan, roti or paratha.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

»»  read more

how to cook Applebee's Low-Fat Asian Chicken Salad

Yield: 1 Servings
1 c teriyaki marinade
4 chicken breast fillets
**Fat-Free Asian Dressing**
2 c water
1/2 c granulated sugar
3 T dry pectin
1 T white vinegar
1/2 t soy sauce
1 t salt
1/4 t garlic powder
1/4 t black pepper,Ground
1/4 t paprika
**salad**
8 c romaine lettuce,Chopped
8 c iceberg lettuce,Chopped
3 c red cabbage,Shredded
3 c green cabbage,Shredded
2 c carrots,Shredded
1 c green onion,Chopped
1 1/3 c crispy chow mein noodles
1. Combine teriyaki marinade and chicken breasts in a medium bowl or
resealable plastic bag. Marinate chicken for 3-4 hours.
2. Prepare the dressing by combining all of the ingredients in a small saucepan
over medium heat. Bring mixture to a rolling boil while stirring often with
a whisk, then remove the pan from the heat to cool. When dressing has
cooled, pour it into a covered container and chill.
3. When chicken breasts have marinated, preheat barbecue grill to high heat.
Grill chicken for 3-4 minutes per side, or until done.
4. Combine the romaine and iceberg lettuce, red and green cabbage and 1 cup
of shredded carrots in a large bowl with the dressing. Toss well.
5. Divide the tossed greens among four plates. Sprinkle 1/4 cup of green onions
over each salad, followed by 1/3 cup of crispy chow mein noodles.
6. When the chicken breasts are done, slice each one, widthwise, into bite-size
pieces. Sprinkle the sliced chicken breasts over each salad.
7. Place a 1/4 cup pile of shredded carrots in the center of each salad.

»»  read more