Ing for stuffing:
Boiled Potato : 2
Chopped cilantro : 1 Tspn
Kasoori Methi : 1 Tspn
Salt : 1/4 Tspn
Green chilli : 3
Lemon juice : A Drop
Grated coconut : 2 Tspn
Sugar : 1/4 Tspn
Turmeric powder : A pinch
Chopped onion : 4 Tspn
Chopped ginger : 1/4 Tspn
Cumin Seeds : 1/4 Tspn
Vegetable oil : 2 Tspn
Method to prepare stuffing :
* Mash the potato's and keep it aside.
* In a pan heat oil and add cumin seeds, after 10 seconds add chopped onion,ginger and green chilli. Fry this for 1 minute in a low flame.
* Now add mashed potato,sugar,salt and turmeric powder and stirr fry for 2 minutes in a low flame.
* Now add rest of the ingridients and again stirr fry for 1 minute, switch off the flame and keep it aside to cool.
Ing for Bonda Batter :
* Besan flour : 1/4 cup
* Carom seeds : A pinch
* Red chilli powder : 1/4 Tspn
* Salt : For taste
* Asafoetida : A pinch
* Water : 1/4 cup
Method for preparing bonda batter :
* Mix all the dry ingridients together, slowly add the water and mix well.
Method to prepare Bonda :
* Make a lemon sized balls from stuffing.
* Dip the suffed balls in a bonda batter.
* Heat 1/4 ltr of oil in a pan and deep fry the dipped balls.
* Serve with any tomato sauce.
Ing for dough :
All purpose flour : 2 Cups
Vegetable oil / Ghee : 1/4 Cup
( I used 3 Tspn of oil + 2 Tspn of Ghee )
Salt : 1/2 Tspn
Cold water for kneading the dough
Method for preparing dough :
* Mix all purpose flour and salt together, add ghee/vegetable oil mix till you get the bread crumbs texture.
* Add little by little amount of water and make a soft dough.
* Knead dough well for atleast 2 to 3 minutes.
* Cover and keep the dough in a air tight container for atleast 1 hour.
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Ing for filling :
Moong dal : 1/2 Cup
Cumin seeds : 1 Tspn
Asafoetida : A pinch
Chopped green chilli : 1 Tspn
Garam masala powder : 1/2 Tspn
Red chilli powder : 1/2 Tspn
Vegetable oil : 1 Tspn
Salt : According to your taste
( I used 1/4 tspn of salt )
Method to prepare filling :
* Wash and soak the moong dal for 1 and half hour.
* Drain the water and grind moong dal coarsely.
* Heat oil in a wok , lower the flame and add asafoetida and cumin seeds fry for 15 seconds, add moong dal and keep stirr fry for 5 minutes or till moong dal stops sticking to the wok.
* Cook for another 8 to 9 minutes or till it turns to slightly brown in color.
* Now add chopped green chilli,garam masala powder and red chilli powder and cook for 1 minute.
* Add salt and switch off the flame, keep it aside to cool.
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Method for making kachori :
* Knead the dough for 1 minute and make a lemon sized balls from it.
* Using your palm flatten the dough balls, fill the moong dal filling and close it gently and make sure that filling is not coming out.
* Gently press the kachori balls and keep it ready for frying.
* Heat vegetable oil ( 1/2 Litre ) in a pan and lower the heat, add kachori's and fry both sides till it turns to brown and crispy.
( Frying process will take 5 to 6 minutes for each batch )
* Serve kachori with sweet and sour mint chutney or with any ketchups.
Ing :
Ripe Tomatoes : 1/4 lb
Green Chilli : 1
Sliced Onion : 1/2 Cup
Garlic Pods : 3
Cloves : 2
Cardamom : 1
Cinnamon : 1 inch piece
Red chilli powder : 2 Tspn ( According to your taste )
Salt : 1/2 Tspn ( According to your taste )
Kasoori Methi : 1 Tspn
Vegetable Oil : 2 Tspn
Cumin Seeds : 1/2 Tspn
Garam Masala Powder : 1/4 Tspn
Cashews : 10
Grated Coconut : 3 Tspn
Fenugreek seeds : 1/4 Tspn
Sugar : 1/4 Tspn
Water : 1/2 cup
Tempering :
Mustard Seeds : 1/4 Tspn
Vegetable oil : 1/2 Tspn
Asafoetida : A pinch
Method :
* In a wok heat oil, add cumin seeds and fenugreek seeds, once the fenugreek seeds turns to golden brown color add cloves,cardamom,cinnamon and cashews. Stir fry for 1 minute and add sliced onion,garlic pods and fry till the onion turns to transparent.
* Now add the chopped tomato,salt,sugar,green chilli and saute it for 2 minutes.
* Add kasoori methi,garam masala powder,red chilli powder,grated coconut and 1/2 cup of water, mix well and close the wok with a lid.
* Cook this for 20 minutes in a low flame, switch off the flame and keep it aside to cool.
* Once the mixture turns to room temperature,put it into a blender and make coarse paste and transfer to a bowl.
* Add tempering and serve with rice,chapathi,dosa's.
Ing :
Cooked Basmati Rice : 4 Cups
Carrot : 1/2 Cup
Beans : 1/2 Cup
Spring Onions : 1/2 Cup
Cabbage : 1/2 Cup
Green Chilli : 2
( Chop all the veggies into same size and keep it ready )
Sugar : 1/4 Tspn
Salt : 1/2 Tspn ( According to your taste )
Soya Sauce : 1 Tspn
Tomato Sauce : 1 Tspn
All - in - one sauce : 1/2 Tspn
Vegetable Oil : 3 Tspn
Black Pepper Powder : 1/2 Tspn
Cilantro for garnishing
Method :
* In a wok heat oil, add the veggies into it. And saute the veggies with sugar in low flame for about 3 minutes.
* Now add salt,black pepper powder and stirr it for 30 seconds.
* Add soya sauce,tomato sauce,all in one sauce and saute it till the nice aroma comes out. ( this will take approximately 1 to 2 minute )
* Add the cooked rice into this mixture and mix well, switch off the flame.
* Garnish with cilantro and serve with any curry.
* I served with Potato & Spinach curry.
Notes :
* Before cooking the rice, wash and soak it in a cold water for 10 minutes. Add a drop of oil and cook the rice.
* Once the rice is done, transfer it into a tray.
Ing :
Chopped Orange Peel : 1 Cup
Grated Coconut : 1/2 Cup
Cumin Seeds : 1 Tspn
Tamrind Juice : 1 Tspn
Jaggery : 1 Tspn
Salt : 1/4 Tspn ( According to your taste )
Red Chilli Powder : 1 Tspn
Black Pepper Seeds : 8 ( If you black pepper powder then it's 1/4 Tspn )
Vegetable Oil : 3 Tspn
For Tempering :
Vegetable Oil : 1/2 Tspn
Mustard Seeds : 1/4 Tspn
Method :
* Take a pan and add 2 Tspn of oil into it, now add the chopped orange peel and saute it for 6 minutes in a low flame.
* Take another pan and put 1 Tspn of oil,cumin seeds,black pepper seeds and fry for 30 seconds in a medium flame.
* Switch off the flame and add grated coconut,red chilli powder,salt,jaggery and tamrind juice into it and saute it for 1 minute.
* In a blender put all the ingridients together and make a smooth paste from it.
( If required add little amount of water while grinding )
* Transfer the chutney into a bowl and add tempering.
* Serve with rice,dosa,chapathi.
Ing :
Potato : 3 Medium sized
Spinach : 2 Cups
Chopped Tomato : 1 Cup
Chopped Onion : 1/4 Cup
Green Chillies : 3
Ginger & Garlic Paste : 1 Tspn
Sugar : 1/4 Tspn
Water : 1/4 Cup
Milk : 1/4 Cup
Salt : 1/2 Tspn ( As per your taste )
Cumin Seeds : 1/2 Tspn
Cumin Powder : 1/2 Tspn
Garam Masala Powder : 1/2 Tspn
Black Pepper Powder : 1/4 Tspn
Cloves : 2
Cinnamon : 1 inch piece
Vegetable Oil : 2 Tspn
Kasuri Methi : 2 Pinch
Turmeric Powder : A Pinch
Method :
* Take a non stick pan and add spinach and green chilli into it. Cook this for 6 to 8 minutes in low flame or until its cooked. Switch off the flame and keep it aside.
* Chop the potato's into cube sized pieces and cook it and keep it aside.
* Make a puree of spinach & green chilli.
* Take another pan and add vegetable oil into it, once the oil turns little hot add the cumin seeds,cinnamon,clove and turmeric powder, fry for 30 seconds.
* Add the chopped onion and fry untill onion becomes transperent.
* Add the tomato and kasuri methi and fry for 2 minutes.
* Now add the Spinach puree and 1/4 cup of water and cook for 2 minutes.
* Add the boiled potato's, Sugar,salt and milk and cook for another 2 minutes.
* Add the garam masala powder and black pepper powder stirr well and switch off the flame.
* Serve with Chapathi,Naan or with any rice dishes.
IMPORTANT NOTE :
* Cook the dish in low flame.
Ing :
Basmati Rice : 1 Cup
Coconut Milk : 1/2 Cup
Plain Milk : 1/2 Cup
Water : 1/4 Cup
Salt : 1/2 Tspn ( As per taste )
Sliced Onion : 1/4 Cup
Green Chillies : 3
Cumin Seeds : 1 Tspn
Bay Leaf : 1
Cinnamon : 1 inch piece
Cardamom : 2
Vegetable Oil : 1 Tspn
Ghee : 1 Tspn
Ginger & Garlic Paste : 1 Tspn
Cashew Paste : 1 Tspn
Boiled Peas / Frozen Peas : 1/4 Cup
Method :
* Wash and soak the Basmati rice in a cold water for 30 minutes. Drain the water and keep it aside.
* Take Non-stick ( must ) vessel and add ghee and oil into it.
* Once the oil becomes little hot, add bay leaf,cinnamon and cardamom and fry for 30 seconds.
* Now add the cumin seeds and onion, fry the onion till it turns to transparent.
* Add the green chilli and Ginger garlic paste and fry for another 1 minute.
* Add the basmati rice into this mixture and saute for 1 minute.
* Add the coconut milk,milk,water,cashew paste and salt into the mixture and mix well and close the vessel with a lid.
* Once the rice cooked well, add the boiled peas and stirr well and switch off the flame.
* You can serve with any curry, I served with Spinach Curry.
IMPORTANT NOTE :
* Cook this dish(complete process) in a low flame.
* Cashew paste = 8 cashews + 1 Tspn milk, In a blender make a smooth paste.
* Ginger garlic paste = 2 inch ginger piece + 3 Garlic pods , In a blender make a smooth paste.
