Tag Archives: vegetarian

Kalonji Masala

Kalonji is name for stuffed vegetables in the state of Uttar Pradesh specially west part of it. Kalonji masala is a roasted spice powder that can be mixed with some other spices or can be used as it is to fill in various vegetables like okra[bhindi], bitter gourd[karela] , pointed gourd[parwal],egg-plants[baingan], potato[aloo] etc. This masala can also be sprinkled over while cooking chopped okra. pumpkin or potato. So lets make it…

INGREDIENTS:

  • Fennel Seeds[Sauf]: 50gm
  • Fenugreek Seeds[Methi]: 25gm
  • Black Mustard Seeds[Sarson]:25gm
  • Nigella Seeds[Kalongi]:25gm
  • Cumin Seeds[jeera]:25gm
  • Dry Mango Powder[Amchoor]: As per Taste

METHOD:

  1. Dry roast everything one by one leaving amchoor powder. Now grind everything together . Mix amchoor when it cools down & store it in an airtight container.
  2. HOW TO USE: Make ginger garlic & onion paste with very less water. Add this spice powder , red chili powder ,salt & mustard oil to it. Mix well. Keep it aside for 1-2 hrs so that all water gets absorbed in the spices.
  3. Now stuff it into your favorite vegetable.

NOTES:

  • This can be kept at room temperature for 3-4 months in an airtight container
  • Keep it in a dry place
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Aloo Khasta Kachodi

North Indian food is full of deep fried delicacies. Although people today are more into eating diet & health foods but once the smell of the frying delicacies hits the nostrils all dieting is kept aside specially during the festivals. Kachodis & Puris are a must haves on special occasions & festivals in North specially in state of Uttar Pradesh. Here is one of my favorite kachodi recipe..

INGREDIENTS:

For Stuffing

  • Boiled Potatoes : 5-6
  • Onion  Finally Chopped : 1 medium
  • Ginger Finally Chopped : 1/4 tsp
  • Green Chili Finally Chopped : As per taste
  • Green Coriander Finally Chopped: A handful
  • Garam Masala Powder : 1/4 tsp
  • Red Chili Powder [optional]: As per Taste
  • Amchoor Powder : 1/4 tsp
  • Fennel [ Sauf] Powder : 1 tsp
  • Broken Cashews[Kaju]:  1 tbsp
  • Raisins[Kishmish] : 15-20
  • Cumin Seeds : 1/2 tsp
  • Crushed Coriander seeds : 1tsp
  • Asafoetida {heeng] : 2 pinches
  • Vegetable oil : 2 tbsp
  • Salt To Taste

FOR KACHODI

  • Wheat Flour 2 cups
  • Vegetable Oil : 2 tbsp
  • Salt 1/2 tsp

METHOD:

Lets prepare the stuffing first:

  • Heat a wok. Add 2 tbsp oil . Once the oil is heated add heeng & cumin seeds & coriander seeds. Let it splutter. Once the cumin stops spluttering add  green chili & ginger. Let it cook for 1 min on medium flame then add onion.cook until onion turns golden brown.
  • While the step one is happening peel & mash boiled potatoes. After the onion is done add mashed potatoes to it. Mix well & add all the spices , salt  cashews & resins. Mix well cook covered on medium flame for 5-6 min. Stir in between.
  • Let it cool completely & add green coriander. Your stuffing is ready.

Lets Stuff & Fry our Kachodis:

  • Prepare dough: Mix 2tbsp oil in dough & rub it with both hands. The flour should start looking like bread crum.
  • Now add salt & knead it with the help of water. Keep it  to rest for 15 min. It should be covered.
  • Take a lemon sized ball roll it a little with the help of a rolling pin . Put 1 tsp of stuffing . Take all sides & join in the center.
  • Roll again lightly with the help of a rolling pin. Repeat the process with the entire flour.
  • Heat a wok. Heat oil for deep frying. fry 1 or 2 kachodis at a time till goldeb brown depending upon the size of your wok.
  • Enjoy it hot with tea . They even don’t taste bad when cool down.

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NOTES:

The oil for frying should be properly heated when you put kachodi in it.Then turn the heat to medium to cook it properly.

 

 

 

 

Ragi[Finger Millet] Buttermilk Chila

Ragi or finger millet is one of the most nutritious and healthy cereals loaded with calcium, proteins, iron and other minerals .When consumed as a chila that too with buttermilk it makes a great weight reduction recipe.Little bit of onions, ginger & chili adds flavor to this wonderful chila. Try this...

INGREDIENTS:

  • Ragi flour: 1 cup
  • Rice Flour/Samolina : 2 tbsp
  • Butter Milk : 2 cups [ to make a batter of ragi flour]
  • Onions Finally Chopped : 3-4 tbsp
  • Green Chili Finally Chopped : As per taste
  • Ginger Finally Chopped : 1/4 tsp
  • Salt  : As Per Taste
  • Vegetable Oil: For Cooking

METHOD:

  • Mix buttermilk in ragi flour slowly & whisk thoroughly using a whisker. Now add rice flour/ semolina & again mix it thoroughly. There should not be any lumps formed.The batter should not be too thin or thick. It should be of pouring consistency.
  • Add chopped onions,ginger , chili & salt to the batter. Keep it aside for 30 min. The batter will acquire all the flavor.
  • Heat a non stick pan or griddle. Once again mix everything well .Sprinkle 1 tsp of vegetable oil . Spread batter in round shape like chila on pan.Cook for 3 min  & also sprinkle few drops of oil on chila.
  • Now turn it upside down. Cook on the other side for 2-3 min & its done.
  • Serve hot with you favorite chutney or sauce.

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NOTES:

  • Pan or Griddle shpuld be properly heated or else chila will stick on it & break while turning sides.
  • If you are using a regular tawa then apply oil generously for first chila.
  • The given quantity is sufficient for making 5-6 chilas.