Raj Kachori

I made this on the request of my brother in law. He and I both likes street food a lot. I had it first time when I was a kid and I still remember, the poor me related this with golgappas,  wondering how to gulp this whole in one go as it was so big with full of so many things to my little mouth. 

Before marriage I used to have all these chaat from outside, but cooking them in home is quiet fun and enjoying. I tried 2-3 times to have perfect crispy Kachori.

It's a combination of so many flavours sweet , spicy, crunchy, chewy, tangy which makes it unique food experience. Guests can have fun filling their own Kachories according to their taste palette.

It can be served as a snack or appetiser.

Prep Time: 60 mins

Cook time:20 mins

Serves: 6-7

Ingredients to Knead the flour to make Kachori.

Semolina (Sooji) - 200 gms. (2 cup)

All purpose flour(Maida) - 2 table spoon.

Salt - 1/2 tea spoon.

Oil - to fry.

Ingredients for Stuffing the Raj Kachori

Potato - 2-3 (boiled & chopped)

Brown chickpeas (Kabuli channa)- 1/2 cup(overnight soaked & boiled)

Whole green moong - 1/2 cup (overnight soaked & boiled)

Small Papadi made of maida – 20 (optional)

Curd - 400 gms. (2 cup, whisked)

Cumin seeds - 2 tea spoon (roast and grind)

Black pepper - 1 tea spoon.

Red chilli powder - 1 tea spoon.

Chaat masala - As needed

Sweet chutney - 1/2 cup.

Green chutney - 1/2 cup.

Sev Bhujiya - 1/2 cup.

Coriander leaves - 1/2 cup (chopped)

Pomegranate - 1/2 cup (peeled)

Salt - As needed.

How To Prepare Raj Kachori

1. First of all we make dough to make Kachori and then fill it with all the ingredients mentioned.

2. In a mixing bowl, sieve semolina+ all purpose flour (apf)+salt+ one tsp oil.

3. Knead the tight dough by sprinkling water little by little. Cover the dough and let it set for minimum 1 hr so that it will be easy to roll.

4. After an hour punch the dough to make it smooth and divide into equal size balls.

5. Now put the oil in a pan to heat and make sure oil is hot enough before dropping the Kachori in a pan, otherwise the Kachori won't puff up.

6. Until oil heats up ,take a dough and roll into flat disc of 3 inches.

7. Put this kachori into the pan and fry it in the oil. Press the kachori slightly so it rises well. As soon as the kachori rises, lower down the flame to maximum low and cook both sides till it turns brown in colour. Take out the kachori on a plate and prepare more kachoris in the same manner.

8. Let the kachoris cool down and make all the ingredients ready to stuff the kachori.

9. At the time of serving , break the Kachori from the centre from the side which is thin, to put the ingredients into it.

10. Keep Kachori on a big plate and add chopped 5-6 pieces of potato,2 spoon chickpeas,1 spoon green moong,2-3 crushed pieces of papadi, roasted cumin seeds, black pepper, salt, chilli powder, sweet chutney, green chutney.

11. In a bowl whisk curd smoothly with little sugar(you can avoid sugar if u want it spicy)

12. Now top the Kachori with generous curd, sev bhujiya, pomegranate seeds,  both chutneys again with a pinch of cumin seeds and finally garnish with coriander leaves. You can also sprinkle the chaat masala and red chilli powders as needed.

13. Put all these ingredients in the same given sequence only. Your Raj Kachori is ready.

Notes -:

• You can substitute and reduce or increase the quantity of the ingredients while stuffing as per your taste.
•  If you do not have papadi, then you can use the kachoris which did not rise while frying. Break them into small pieces and put it inside the kachori.
• The puri should be crisp for this and make sure you fry in low flame to make it crisp.
• You can use ready made store bought sev and chutneys available in the stores for easy job or pre plan and make the before day and keep.

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Eggless Vanilla Cake

Time changes very fast,  there were the days when we used to go to our aunt's house in vacations. We were   pampered with lots of delicious dishes, full day vanishes either in eating or playing. Now I 

realized how hectic or painful it was for them, to keep us happy and occupied.

After marriage it was the first time, that my husband's aunt visited us for few days with children's. To make them feel special, I made this vanilla cake with chocolate frosting, as chocolate is every child's favorite.

INGREDIENTS

1.5 cups all purpose flour/maida

1 tsp baking powder

a pinch of salt

½ cup water

½ cup melted butter or oil

¾ cup regular sugar

3 tbsp yogurt/curd + 1 tbsp water

1 tbsp white vinegar (substitute is 1 tbsp lime juice)

½ tsp baking soda

1 tsp vanilla extract

INSTRUCTIONS

•             First sift the all purposed flour/maida + baking powder + salt in a mixing bowl or pan.

•             We will make three mixtures separately, so just keep everything individually ready.

•             Preheat the oven to 180 degrees C for 10 minutes.

•             Grease a 6 or 7 inches pan with butter or oil.

•             Now take some butter & melt it in a small pan or microwave and mix sugar to it completely.

•             Now take another bowl and add yogurt + water, whisk it properly to get a smooth texture,                   then add the baking soda +vinegar + vanilla extract. Stir this mixture and keep it aside.

•             Now finally add stepwise all mixtures to sieved flour. Firstly butter sugar mixture + ½ cup                   water +frothing yogurt. Be quick enough to fold and make a lump free batter.

•             Don't over do the folding.

•            Pour the batter in the greased  baking pan & tap the  sides of the pan so that  air  bubbles 

              are released.

•             Place the pan in the preheated oven in the center rack with both the rods on.

•             Bake at 180 degrees C for 30-35 minutes or more till a tooth pick inserted in the cake 

               comes out clean.

•             If the cake browns too quickly from the top, then cover the top with an aluminum foil or                     butter paper.

•             Once done let the vanilla cake stand at room temperature for 7-8 minutes.

Mixed Fruit Jam Glaze

Ingredients

1 tbsp melted butter

2 tbsp jam

1 tbsp water

Instructions

•             Take a pan and melt the butter properly.

•             Now when the butter is hot add the jam, and stir it to get dissolved completely.

•             Now add water to it.

Chocolate Icing

Ingredients

1/2 cup chopped dark chocolate

1/2 cup amul fresh cream

1 tbsp butter(optional)

Instructions

•             Heat the cream in a pan but do not boil it.

•             Add the chopped chocolates and stir it

•             Now add the butter

•             Now you will get very runny icing, which you can easily spread by pouring over cake but If                you want the icing bit hard to frost it, then you can  freeze it for 2 hours.

 

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Semolina Cake

Ingredients:
1cup of Rava(semolina)
1cup of thick curd(yogurt)
2 tbsp of Water
1 medium size Carrot,grated
8-10 green Beans,finely chopped
3 tbsp of Green Peas
1 inch of ginger,grated
2 green Chillies,finely chopped
1/2 tbsp of Turmeric Powder
1/2 tbsp of Red Chilly Powder
1/2 tbsp of Baking Soda
1/2 tbsp of Sesame Seeds
1/2 tbsp of Mustard Seeds
1/2 tbsp of Whole Cumin
1 spring of Curry Leaves
3 tbsp of Oil
Salt to taste

Yield: 1 Loaf

Method :

• Wash and chop the beans and green chillies into fine pieces
• Grate the carrot and ginger.
• Now take a bowl and add semolina,carrot,beans,green peas,green chilly,turmeric powder,grated ginger,salt,water and thick yogurt.Mix well with the spoon,the batter should be thick.
• Preheat the oven to 350 degree F (180 degree C)
• Heat a pan with a spoon of oil,when it is hot,add mustard seeds and cumin,after it splutters,add curry leaves.
• Transfer the tempering to a batter,giving a quick stir.
• Now at final add baking soda to the batter and mix it.
• Grease the loaf fan with oil and pour the batter to the baking pan.
• Sprinkle some sesame seeds on the top and bake it for 30-35 min
• Insert the tooth pick/skewer in the center of the cake,if it comes out clean,the cake is ready.
• Remove the baking pan from the oven,let it cool for 5 mins and then slice it and serve hot.
• You can have a cake with a cup of Tea or Cofee or Chutney(Dip)

You can use any vegetables like cabbage,cauliflower,olives etc

Green Coriander Mint Yogurt Chutney/Dip

Ingredients:
100 gms Coriander leaves
100. gms Mint leaves
3-4 tbsp Thick Yogurt
2 Green Chillies
1/2 tbsp Coriander powder (optional)
1/2 tbsp Salt or as per taste

Method :

• Wash and chop coriander leaves,mint leaves and green chillies.
• Put them in grinder and add salt,yogurt,coriander powder.
• Add water if it's consistency is thick.
• Your green dip is ready,you can also use this dip as a spread on any kind of bread also.

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Semolina Toast

Preparation Time: 5 mins

Cooking Time: 2 mins
Makes 9-10 slices

Ingredients:

1 Onion

2 Capsicums

1 Carrot

50gm Beans

2-3 Green Chilli

50gm Cabbage

3 tsp Semolina  (Suji)

4-5 tsp Heavy Cream

Salt (as per taste)

1 tsp Mango Powder (Chaat Masala)

¾ tsp Coriander Powder

¾ tsp Red Chilli Powder

Bread (Brown, Grain)

For Serving:   Green Chutney or Tomato Ketchup.

Method :

1. Finely chop all the vegetables in a chopper or by hand.
2. Add cream, semolina (suji) and all the spices with the chopped vegetables.
3. Add salt just before you are going to make them, otherwise it will leave water.
4. Spread the mixture on the bread and roast them on griddle (tawa) with the help of oil, or you can bake them also.
5. Cut the slices into square and your healthy, tasty, delicious toasts are ready.
6. Serve them with mint chutney, mayonnaise or tomato ketchup.

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