MATAR BATATA KACHORI / GREEN PEAS AND POTATO BALLS

MATAR BATATA KACHORI / PEAS AND POTATO BALLS

INGREDIENTS

FILLING
Green peas (boiled and mashed)	1 cup
Onion (chopped)	1 no.
Green chillies	2 nos.
Ginger grated	1 tsp
Garlic	3 – 4 cloves
Jeera pdr / cumin pdr	½ tsp
Dhania pdr / coriander pdr	½ tsp
Amchoor pdr / dry mango pdr	½ tsp
Sugar	½ tsp
Salt	T.T.
Haldi / turmeric pdr	¼ tsp
Jeera / cumin seeds	½ tsp
Coriander leaves	3 – 4 sprigs
Oil	1 tbsp
COVERING
Boiled potato	1 – 2 nos
Salt	T.T.
Arrowroot pdr	1 tsp + as needed for rolling
Oil	For deep frying

METHOD:

FILLING

1.       Heat 1 tbsp oil, add in the jeera, haldi and chopped onion.

2.       When the onion starts to become soft add in the paste of ginger garlic and green chilli ground together. Sauté for a minute.

3.       Add in the mashed peas and also the jeera pdr, dhania pdr, salt, sugar and amchoor pdr.

4.       Finally add in chopped coriander leaves. Make sure this filling is dry i.e. It must be moist but it should not ooze out and moisture.  Allow to cool.

COVERING

5.       Boil and mash the potatoes. Add to it salt and 1 tsp arrowroot pdr, just enough for the potatoes to not break when you deep fry them.

6.       Stuff 1 tsp of the filling in the potato covering and make a lemon sized ball such that the filling is completely covered with the potato mixture.

7.       Slide one ball / kachori in hot oil. If it does not break then deep fry till golden brown. Roll the balls into a little arrowroot if they do break in oil before deep frying.

8.       Serve piping hot with ketchup.

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ALIVACHE LADOO / GARDEN CRESS SEED LADDU

 

ALIVACHE LADOO / GARDEN CRESS SEEDS LADDU

INGREDIENTS

Aleev / halim / garden cress seeds	¼ cup / 25 gms
Coconut water	½ cup
Scraped fresh coconut	2 ½ cups
Jaggery + Sugar	1 – 1 ½ cup approx  OR Around half the quantity of the aleev and coconut mixture
Nutmeg pdr	½ tsp
Ghee / clarified butter	½ tbsp

 

METHOD:

1.       Soak the aleev in coconut water for around 1 hour. If coconut water is not available then it can be soaked in regular water.

2.       Mix the soaked aleev with the coconut and the jaggery.

3.       Keep the mixture in a heavy bottom pan on a medium flame.

4.       When the jaggery starts to dissolve then reduce the flame to a simmer.

5.        Add in the ghee. Cook and reduce the mixture till most of the moisture has evaporated. It will also dry up considerably.
 

6.       Try rolling a little mixture in a ball, if it retains shape then mixture is ready.

7.       Add the nutmeg pdr and cool a little. Roll into balls while still warm.

8.       Makes around 8 – 10 lemon sized laddoos.

9.       Aleev is extremely good for lactating mothers. You can add in roasted and crushed almonds if you like.

 

 

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SAJOOK TOOP / GHEE / CLARIFIED BUTTER

 

 

SAJOOK TOOP / GHEE / CLARIFIED BUTTER

INGREDIENTS

Loni / white unsalted butter

1 cup

To make white unsalted butter refer to

METHOD:

1.       Take a large heavy bottom pot.

2.       Put the white butter in it making sure that only half the pot is full.

3.       Bring to a boil and simmer. The butter will melt and become frothy.

 

4.       Put a spoon in it to stir and keep an eye on it or it may boil over the edge of the pot.

5.       Simmer till it almost reduces to less than half the original level.

6.       At this point the milk solids separate from pure milk fat. The solids turn brown and settle at the bottom of the pan. This happens when the entire moisture content has evaporated.

 

7.       The fat colours a pale golden and floats on top.

8.       Pour the golden liquid in a clean jar.

9.       Keep in a place where it will not be disturbed and allow to cool.

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CHANA DAL DHOKA

 

 

 CHANA DAL DHOKA

INGREDIENTS

Chana dal / gram dal soaked	1 cup
Atta / Wheat flour or maida / refined flour	¼ cup approx
Salt	T.T.
Haldi / turmeric pdr	¼ tsp
Chilli pdr	¼ tsp
sugar	½ tsp
Lime juice	of 1 lime
Oil	2 tbsp + for deep frying
GREEN MASALA
Green chillies	4 – 5 nos
Coriander leaves	4 – 5 sprigs
Scraped fresh coconut	3 – 4 tbsp
Onion roughly chopped	1 no
Garlic cloves	4 – 5 nos
Ginger grated	1 tsp

 

METHOD:

1.       Grind to a smooth paste all the ingredients for the green masala. Divide this masala into two equal parts.

 

2.       Grind to a coarse paste the soaked chana dal.
 

3.       Add to it one part of the green masala, salt, haldi, chilli pdr and sugar. Now add in little at a time the wheat flour or refined flour only as much so that it forms into a dough.

 

4.       Apply little oil to your palms so that the dough does not stick and make lemon sized balls. Pat the balls on your palms to make tikkis.
 

 

5.       Drop the tikkis in boiling water and allow to cook for 5 – 6 min. then remove.

 

6.       Cool the tikkis and cut each in quarters. Deep fry them in hot oil till golden brown on both sides. Remove them and keep on to a kitchen tissue to remove any excess oil.
 

7.       In a separate pan heat 2 tbsp oil. Add in the remaining half of the green masala paste and fry for some time till the oil starts separating from the masala.

8.       Pour in ½ cup of water and bring to boil. Add to it little salt, chilli pdr, haldi and sugar (optional).

9.       Simmer and drop in the fried vadas and mix well.

10.   The vadas will soak up most of the moisture. Sprinkle lime juice on top. Serve hot immediately.

 

 

 



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LONI / WHITE BUTTER

LONI / WHITE BUTTER

INGREDIENTS

Boil and refrigerate full cream milk or whole milk. You will find a thick layer of cream / sai on top. Remove this cream and store in the refrigerator. In a week’s time enough cream will accumulate. This is the full cream that is used without the milk to make white butter.

Sai / malai / Full cream	1 kg
Sour Curd (culture)	1 tbsp

METHOD:

1.       To the cream add the curd culture, give it a stir and cover and keep it in a warm place undisturbed for 5 – 6 hours for it to set.

2.       If it is summer then it will set in lesser time and in winter it may take a little longer.

3.       Once set use a hand blender to churn the cream.

4.       In summer again you may need to add a little cold water while churning and in winter warm water. This helps in accelerating the churning process.

5.       After some time you will find that the cream separates into a buttery mass and milk.

6.       The milk that you see is the butter milk or taak or chhas that can be used to make mattha, kadhi, or anything else that you would want to use it in.

7.       The buttery mass is the white butter.

8.       Scoop out the butter from the buttermilk. Pour a little water in it and wash it. This water can b poured in the butter milk.

9.       Use the white unsalted  butter as desired.