Chickpeas – Khasta kachaories

Ingredients

Kachaories- dough

• 200g plain flour, plus extra to dust

• 1½ tsp fine salt

• 1 tbsp melted butter (or oil)

• 5–6 tbsp warm water

• Vegetable oil, for deep-frying

Method

1. Sift flour into a mixing bowl, add vegetable oil, salt and mix with your hands until a crumbly mixture is achieved.

2. Add the water and mix until you have soft dough. Now knead the dough for 10 minutes.

3. Form the dough into a ball and coat the outside with vegetable oil. Put the dough into a plastic bag and set it aside for about 30 minutes.

4. Knead the dough again and divide it into 8 equal portions

5. Form each portion into a ball. Roll the ball out on a floured surface to make a circle approximately 2 inches in diameter.

6. Take one of circle, pour 1 tps chickpeas filling in middle of circle and seal the edge now make a ball again. With a little oil on your fingers. Press the ball to flat like peda then roll the ball out on a floured surface make a circle approx-4 inches in diameter.

7. Now time to Kachaories in a deep fryer until golden brown.

Kachaories filling - spicy chick pea

• 2 tbsp vegetable oil

• 1 tsp hot curry powder, or to taste

• 1 tsp garam masala

• ½ tsp ground cumin

• ½ tsp ground turmeric

• 1 tsp funnel seeds

• 1 tsp coriander seeds

• 1/2 tsp urad daal

• 1 tsp chili flakes

• 1 tsp- amchoor powder

• 1 cup- boiled chickpeas ‘pureed

• 4 tsp water

• ½ tsp salt

Method

1. Soak the chick peas overnight in water. If you want you can also take canned boiled chickpeas.

2. The next day, place the soaked peas in fresh water to cover and cook until tender, about 20 min.

3. Place the chick peas into a blender with a little water and puree.

4. Now you will put some vegetable oil into a heated wok and add urad daal, funnel seeds and coriander seeds when daal is turning golden brown.

5. Pour the pureed chick peas and add all the other ingredients.

6. Now fry the filling about 20 min till it turns into a powder

7. after that shift that chickpeas filling to another bowl so that it cools off

Carrot- cauli paneer

Ingredients

1. Grated carrot - 1small bowl

2. Grated cauliflower - 1 1/2 small bowl

3. Paneer(cheese) cut into square shape

4. Tomato Puree - 1/2 small bowl

5. Onion Paste - 4 tsp

6. Ginger Paste - 2 tsp

7. Black Pepper Powder - 1 pinch

8. Red Chili Powder - 1/2 tsp

9. Coriander Powder - 1 tsp

10. Garam Masala Powder - 1/2 tsp

11. Milk - 5 tsp

12. Salt to taste

13. Vegetable Oil - 4 tsp


Method

1. First of all take vegetable oil in the wok. When the oil is ready, add paneer (cheese) to it and fry till it becomes golden brown from both sides.

2. After that transfer the fried paneer to another bowl.

3. Now add onion paste, ginger paste, black pepper powder, red chili powder, coriander powder, garam masala powder, salt to taste in wok and fry it about 5 min.

4. When the paste starts becoming thick and golden brown then add tomato puree, grated carrot, cauliflower an mix it. Now cover the wok with a lid for about 3 minutes.

5. Now fry this mixture for about 4 min again till it becomes thick again.

6. After that add fried cheese and milk.

7. Fry the whole thing for about 2 min

8. Now the carrot- cauli paneer is ready to served.

9. You can serve this dish with Rice or Chapatis (Indian Bread)

Mint Paneer Masala

Ingredients

1. 250 gm cottage cheese http://www.mysupermarket.co.uk/tesco-price-comparison/Indian_Cuisine/Clawson_Paneer_Cheese_227g.htmlin triangular shape

2. 3 onions grated

3. ½ tsp turmeric powder

4. 1tsp red chili powder

5. 2 tomato paste

6. 2tsp pudina {Mint} leave paste or dried

7. 2tsp garm masala powder

8. 4tsp vegetable oil

9. salt to taste

Method:
1. first you add 4tsp vegetable oil in wok

2. when oil is ready drop grated onion and fry till it turn about golden brown

3. now you will put all spices including salt

4. After 5 min you can put tomato paste and fry again about 5-6 min.

5. when your curry is looking some dry then you drop cottage cheese and mint paste

6. now cook 4 min again and serve it hot

Cauliflower Kebabs

Ingredients:


• Grated Cauliflower – 1cup

• Grated cheese – 1/2 cup

• Cumin seeds – 1/2 spoon

• Red chilli powder – 1/2 spoon

• Coriander powder – 1/2 spoon

• Salt – to taste

• Oil to cook-2 table spoon

• Oil to shallow fry kabab-2 tea spoon

Method:

1. First of all we will add 2 table spoon of oil in the wok.

2. When the oil is ready, I will add cumin seeds to it.

3. When the cumin seeds start cracking then add grated cauliflower and fry it for 10 min.

4. After 10 min add grated cheese and again fry for10 minutes.

5. When the colour of the mixture for kebab turns golden brown; then at this time add red chill powder, coriander powder and some salt to taste.

6. After 3 minutes transfer the mixture to another plate so that it cools off.

7. Now the mixture is ready for making the kebab.

8. Now make the balls out of that mixture and press it to make it flat.

9. If you want, you can fill some grated cheese in the middle of kebabs otherwise there is no need.

10. Now my kebab is ready to fry.

11. Again put some vegetable oil in wok and place kebab. Fry it till the colour turns out to be golden brown on both sides.

12. Finally the kebab is ready you can serve with tomato ketchup and onion rings.