Khasta moong dal Kachori

Khasta moong dal Kachori

Khasta moong dal  Kachori

Ingredients for Filling

1/2 cup     moong dal/split green grams without the skins(soaked for 3 hours)

3- 5     curry leaves/limro, torn into small pieces

1/2 tsp     rai/mustard seeds

   pinch of hing/asafoetida

1/4 tsp      cumin powder

1/2 tsp   garlic paste

1/2 tsp     ginger paste

1 tsp   green chili paste

1/2 tsp   red chilli powder (more for spicier taste)

1/2 tsp   coriander powder

  large pinch of amchur  or 1 tbsp. grated raw mango

1 tsp  fennel powder

pinch of garam masala

2 tbsp  oil

salt to taste

1 tbsp  sugar

Ingredients for Dough

1 ½ cups  plain/all-purpose flour

1/4 tsp  salt

3 tbsp  oil or ghee

icy cold water for kneading

Instructions 

Rinse and drain out the moong dal and then put them in a pan. Add water and boil for about 5-7 minutes. Drain and set aside to cool, then run them through the processor to crush them up slightly. Not until they are smooth, just to make them coarsely crushed.

Heat the oil, add the rai and once they splutter, add the fennel and cumin, then the limro leaves, hing, ginger/garlic/green chilli pastes. Stir together for a minute, then add amchoor or mango. Cook for a few seconds, then add the moong dal followed by all the other ingredients. Keep heat on medium, stir-fry and cook until the moong are almost getting mashed and taste fully cooked. This won't take very long as they had been pre-boiled slightly, so about 10-15 minutes is sufficient. If you find the mixture drying up, add a few tbsp. of water and keep the pan covered. Once done, set aside to cool and start working on the dough.

DOUGH INSTRUCTIONS

Add salt to the flour, then rub the ghee into the flour until crumbs form. Slowly add the icy cold water and knead until a pliable dough is formed, not too soft and not too hard. Cover and set aside to rest for about 20 minutes. Divide the dough into small balls about the size of a ping pong ball. Roll or flatten each ball out, add a tbsp. of filling in the center, then gather the edges together like a pouch and seal so that the filling is enclosed in the center. Set aside whilst you continue with the rest.

Once all are done, take one ball at a time and using the heel of your hand, gently press each one to flatten it. Press on the side where the seam was (where you sealed off your kachoris). Be very gentle so as not burst the kachoris. In the meantime, heat some oil in a karai.

Once oil is ready, lower the heat to low and then put the kachoris in to fry. If the oil is too hot they will color before the dough gets fully cooked, so it is VERY important to maintain the heat on low. Fry both sides until golden brown and crispy, drain on tissues and allow to cool. Serve with chutneys of your choice! :)

recipe adapted fauzia kitchen fun

Lasagnia

Lasagnia

Lasagna

Ingredients:

Lasagna sheets 1 packet 
Parsley chopped as required
Ketchup to decorate
Oregano 1 tsp 

Meat sauce: 
Oil 2 tbsp 
Mince ½ kg 
Flour 2 tbsp 
Water 1 cup 
Tomatoes, chopped 4 
Onions, chopped 2
Garlic cloves, crushed 2 
Crushed red chilies 1 tsp
Tomato puree 4 tbsp
Capsicum, chopped 1
Mushrooms, sliced 4-5 
Sugar 1 tsp 
Salt and pepper as required

White Sauce :

Butter 2 oz 
Flour 2 oz 
Milk 2 cups 
Chicken cube 1 
Mustard 1 tsp 
Black pepper 1 tsp 
Cheddar cheese grated 6 oz 
Mozzarella cheese, grated 6 oz 

Method: 

• For the meat sauce, heat oil, add mince and cook till brown. Add flour and sauté, add tomatoes, onions, garlic, tomato puree, crushed red chilies, sugar, salt, pepper and water and cook till mince is done. 
• Five minutes before removing from fire, add mushrooms and capsicums. 
• For the white sauce, melt butter, add in flour, chicken cube, mustard, pepper and remove from fire and add milk, let cook and whisk till smooth and thick. 
• In a large deep greased dish, layer lasagna sheets, earlier boiled in salted water and drained. Pour half of the meat sauce and put lasagna sheets again, white sauce, sprinkle half of the cheese and keep layering till the top of the dish. 
• Lastly add remaining cheese, sprinkle oregano. 
• Bake at 180 degrees for 30-40 minutes or till the cheese is melted and golden. 
• Decorate with ketchup and chopped parsley and serve.

Chicken Mince Samosa

Chicken Mince Samosa

Chicken Mince Samosa

Ingredients for chicken mince:

Chicken Mince 1 kg
Ginger Paste 1 tbsp
Garlic Paste 1 tbsp
Chopped Onions 5 – 6 large
Chopped Coriander 1 cup
Chopped Mint 1 cup
Green Chilies As per taste
Garam Masala Powder 2 tsp
Salt As per taste
Crushed Black Pepper 1 tsp
All purpose patti For filling
Oil For frying

Ingredients for Samosa Patti

Plain Flour 1 kg
Salt as per taste
Water as required 
Oil 7 tbsp

Method:

Mix all the ingredients together into medium consistency dough. Now make balls and roll the balls and slightly cook on griddle.

Method for chicken mince:

Boil mince with green chilies, black pepper, ginger paste, garlic paste and salt. Keep aside once boiled. In a separate saucepan, add a little oil and sauté chopped onions until the color changes to pale white. Add boiled mince, remaining green chilies, coriander and mint leaves and quickly mix it before removing from heat.
Once the mince filling has cooled down, take the all purpose patti to make the samosas.

Keema pakoras

Keema pakoras

Keema pakoras

Ingredients 

Minced Chicken breasts 200 grams
chopped Ginger 1 inch piece
chopped Onion 1 medium
Eggs 2
Salt to taste 
Red chilli powder 3/4 teaspoon
Green chillies,chopped 2
coriander leaves, chopped 2 tablespoons
Turmeric powder 1/4 teaspoon
Gram flour 2 tablespoons
Flour 2 tablespoons
Lemon juice 2 tablespoons
Oil to deep fry

Method 
Take chicken and mince it in the food processor. 
Add ginger, onion, eggs, salt, red chili powder, green chilies, coriander leaves, turmeric powder, gram flour, flour and lemon juice and mix well.
Heat sufficient oil in a wok. Drop small portions of the batter into the oil with your fingers and deep fry on medium heat till golden and crisp. 
Drain and place them on an absorbent paper. Serve hot

Daal Pakora

Daal Pakora

Daal Pakora

Ingredients:
Moong Daal 250 grams
Gram Flour 4 – 5 tbsp
Baking Powder 3 tsp
Chopped Onions 2 – 3
Green Chilies 10 – 15
Chopped Coriander 1 bunch
Red Chili Powder 2 tsp
Turmeric Powder 1 tsp
Coriander Powder 1 tsp
Cumin Powder 2 tsp
Salt As per taste
Carom Seeds A pinch

Method:
Soak moong daal in water for 1 to 2 hours. Then wash and rinse it and get rid of all the water. Then grind the daal along with gram flour, salt, red chili powder, turmeric powder, coriander powder, cumin powder, carom seeds and baking powder. Once a paste is formed, add chopped green chilies and chopped coriander to the mixture. Form small balls and fry on medium flame.

FRIED CHICKEN

FRIED CHICKEN

FRIED CHICKEN

Ingredients :

8 chicken pieces
1 quart Water
3 tablespoons Salt (used for soaking)
BATTER FOR COATING:

½  cup     milk
2   egg      beaten
4tbsp      flour
1 tbsp      Corn flour
½ tsp       white pepper
1 tablespoon      salt (for recipe)
1 teaspoon         black pepper
1tbsp     Worcestershire sauce
1/2tsp       backing powder

METHOD:

Place chicken into large bowl of salted water and allow to soak for approximately 30 minutes.
Beat egg and mix with milk in a bowl. Add and mix 2 flours in a dish n all other ingredients in a separate bowl.Remove and dry chicken using paper towels.Place in flour mixture, place in milk/eggs mixture, and then back into flour mixture. Do this one piece at a time making sure that each piece is covered completely during each step.
If you are using a deep fryer, cook a few pieces at a time for about 15 to 20 minutes, turning occasionally. Similarly, if pan frying, cook covered, turning occasionally for about 25 – 30 minutes.
Make sure you check the middle of the largest chicken piece cooked to check for doneness. (No pink)
When done, allow chicken pieces drain on paper towels and enjoy with your family:)
Source: Qurat ul Ain

Triples Layered Spaghetti Bread Rolls

Triples Layered Spaghetti Bread Rolls

Triples Layered Spaghetti Bread Rolls

INGREDIENTS
4 potatoes boiled and mashed
8 to 10 tablespoon Green chutney
200 gm. Chicken boneless
4 tbsp. Tikka masala
2 tbsp. ginger garlic paste
2 tbsp. yogurt
2 tbsp. oil
half cup spring onions
fresh coriander leaves
1 lemons juice
1 cup boiled spaghetti
Salt to taste
Bread slices 16
Breadcrumbs to coat
Oil to fry
METHOD
Boil and mash the potatoes in a bowl. Add green chutney to it and mix well. In another pan, take chicken and boil it in, tikka masala, yogurt, ginger garlic paste and oil. When cooked, shred it and add the spring onions, coriander leaves, lemon juice and salt. Add spaghetti and mix well. Now take slice of bread damp it with water, put a layer of potatoes, then chicken and spaghetti and fold it. Dip in breadcrumbs and deep fry in hot oil. Serve hot!

Chat basket

Chat basket

Chat basket

INGREDIENTS 

Filo pastry sheets cut into squares
Oil for frying
Chickpeas boiled 2 cup
Salt and pepper to taste
2 Lemon’s juice 
Boiled potato 2 (cubed)
Onion 2 small (cubed)
Coriander to garnish
Sweet yogurt 1 cup 
Chat masala as required 
Green chilies 4 (chopped) 

Chat basket

METHOD

Add salt and pepper to the chickpeas along with lemon juice and set aside. Heat oil in a wok and take the square filo sheets and fry them. While frying press down with something hard or firm so that they hold their shape and become hollow from inside to form a pouch or a basket.
When golden brown strain and set aside. When the baskets are fried, put some chickpeas in them. Now add boiled cubed potatoes, onions, green chilies and top with sweet yogurt. Sprinkle chat masala and coriander leaves. Serve immediately.

Lebanese Kebab

Lebanese Kebab

Lebanese Kebab

Ingredients

Beef Boti   ½ kg
ginger garlic paste 2 tablespoon
salt and pepper to taste 
Sugar ½ teaspoon
Soya Sauce 10 tablespoon
Red chili flakes 2 tsp
Potato 4 medium boiled and mashed
Spaghetti ½ cup boiled 
Egg beaten 2 to 4
Bread Crumbs 2 cup
Oil for deep frying

Method: 

Boil the beef boti, in garlic/ginger paste, salt, black pepper powder, sugar and soya sauce. Boil till the meat is thoroughly cooked and shred the meat and set aside. Now add mashed potato in the shredded meat and mix well. Now add the boiled spaghetti and mix well. Shape into cutlets. Beat egg with a pinch of salt and black pepper in a bowl. In a plate, put bread crumbs. Dip these Kebabs in egg and then coat them well with bread crumbs. Heat oil in a deep wok and deep fry them on medium flame till golden brown. Serve hot with ketchup. 

Crispy cheese Chicken

Crispy cheese Chicken 

Crispy cheese Chicken 

 INGREDIENTS

Boneless chicken cubed 400 gm.
Cheese cubed 200 grams
Garlic cloves , chopped 6 to 8 
Salt and pepper to taste
Lemon juice 4 teaspoons
Egg, beaten 2 
Tomato ketchup 2 tablespoon
Bread crumbs 2 cup
Flour 1 cup 
Water as required 
Oil to deep fry

METHOD
PUT THE CHICKEN CUBES IN A BOWL. ADD GARLIC, SALT, PEPPER, LEMON JUICE, EGG AND TOMATO KETCHUP.LET THEM MARINATE FOR ONE HOUR. PLACE THE BREADCRUMBS IN A PLATE. TAKE TOOTHPICKS AND STRING TWO CHICKEN CUBES ON EACH WITH A CHEESE CUBE BETWEEN THEM.
MAKE A BATTER OF THE WATER AND FLOUR.DIP THE STICKS IN THE BATTER, THEN COAT THEM IN THE BREADCRUMBS SO THAT THEY ARE WELL COVERED ALL AROUND.PRESS LIGHTLY SO THAT THE BREADCRUMBS STICK FIRMLY.HEAT SUFFICIENT OIL IN A WOK TILL HOT.DEEP FRY THE STICKS TILL GOLDEN AND CRISP.SERVE HOT.

Chicken Mayo and Potato Cutlets

Chicken Mayo and Potato Cutlets

Chicken Mayo and Potato Cutlets

INGREDIENTS
Chicken boneless 300 gm.
Boiled Potatoes 4 
Green chilies 4 (chopped)
Fresh bread crumbs 8 slices 
Mustard paste 4 teaspoon 
Mayonnaise 4 tablespoon 
Red chili powder 1 teaspoon 
Vinegar 4 tablespoon 
Soya sauce 4 tablespoon 
Fresh coriander 4 tablespoon 
Corn flour (as required)
Oil to fry 
Salt and Pepper (to taste) 

Water 1 cup
Method
Boil the chicken and cook it with red chili powder, soya sauce, mustard paste, salt and 1 cup water till the chicken is tender. When the mixture is cool and adds chopped green chilies, fresh coriander, boiled potatoes and mayonnaise. Make cutlets of the mixture. If the mixture is too soft add a little corn flour. Make a paste with flour and water as required. Dip cutlets in paste and coat with fresh bread crumbs. Deep fry in hot oil till its color turn to golden brown. Serve with ketchup.

Mozzarella Sticks

Mozzarella Sticks

Mozzarella Sticks

Ingredients

Mozzarella cheese (as required) cut into fingers

Cooking Oil  (for fry)

Bread crumbs (as required)

Ingredients for Batter

Flour 2 cup heaped

Eggs 4

Milk 1 cup

Water (as required)

Salt 1 teaspoon

Chinese salt 1 teaspoon

Pepper 1 teaspoon

Cooking Oil 4 tablespoon

Corn flour 4 tablespoon

Self-raising flour 8 tablespoon

Mozzarella Sticks

Method for Batter:

In a bowl mix all together Flour, eggs, corn flour, self-raising flour, milk, cooking oil, salt, Chinese salt, black pepper with water. Now batter is ready.

Method:

Cut mozzarella cheese into fingers. Dip in the prepared batter. Roll in bread crumbs and deep fry.