Hot Kachori

Ingredients

For cover:

1 1/2 cup plain flour

3 tbsp. oil salt to taste

Cold water to knead dough

For filling:

1 cup yellow moong dal washed and soaked for 1/2 hour

1 tsp. garam masala

1 tsp. red chilli powder

1/2 tsp. dhania (coriander) powder

1/2 tsp. coriander seeds crushed coarsely

1/2 tsp. fennel (saunf) seeds crushed coarsely

1/2 tsp. cumin seeds

1/2 tsp. mustard seeds

1 tbsp. coriander leaves finely chopped salt to taste

2-3 pinches asafoetida

1 tbsp. oil

Oil to deep fry

1 tbsp. plain flour for patching

Method

For cover

Mix flour, salt and oil, knead into soft dough. Keep aside for 30 minutes.

For filling

Ø  Put plenty of water to boil. Add dal. Boil dal for 5 minutes, drain.

Ø  Cool a little.

Ø  Heat oil in a heavy pan; add all seeds whole and crushed allow spluttering. Add asafoetida, mix. Add all other ingredients. Mix well. Do not smash the dal fully.

Ø  But enough to make the mixture hold well. Remove from fire, cool. Divide into 15 portions.

Ø  Shape into balls with greased palms. Keep aside.

To proceed

Ø  Make a paste with water, of flour for patching. Keep aside.

Ø  Take a small ball sized portion of dough. Knead into round. Roll into 4" diam. round. Place one ball of filling at center. Pick up round and wrap ball into it like a pouch.

Ø  Break off excess dough carefully. Do not allow cover to tear.

Ø  Press the ball with palm, making it flattish and round. Repeat for 4-5 kachories.

Ø  Deep fry in hot oil, on low flame only. If the kachori get a hole anywhere, apply some paste. Return to oil and finish frying. Turn and repeat for other side.

Ø  Fry till golden and crisp. Small bubbles must appear over kachori.

Ø  Drain and serve hot with green and tamarind chutneys.

Vegetable Pie

Ingredients

2 cups plain flour (maida)

100 gms. chilled butter

1/2 tsp. salt chilled water

For Filling

2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)

2 onions

1 tomato

2 green chillies

1/2" piece ginger

1 tbsp. oil

1/2 tsp. red chilli powder

1/2 tsp. curry masala (or garam masala)

1 tbsp. cream

1 tsp. corn flour salt to taste

Method

Ø  Preheat oven 350f.

Ø  Sieve together flour and salt. Add chilled butter. Mix with fork till mixture is crumbly. Sprinkle chilled water over it.

Ø  Quickly, with light hand mix the dough into a lump. Do not over knead.

Ø  Chill dough for 15 minutes in a plastic bag. Roll dough into 4" thick round.

Ø  Place over a greased pie plate. Prick with a fork all over.

Ø  Bake in a pre-heated oven for 12 minutes or till light brown. Keep aside.

Filling

Ø  Grate tomato, onion, ginger. Finely chop green chillies. Chop and boil other vegetables.

Ø  Heat oil in a skillet; add the grated vegetables and chillies. Cook for 4-5 mins. Stir occasionally. Add all other ingredients except cream.

Ø  Cook till the water evaporates and curry is thick. Sprinkle a little corn flour over the crust.

Ø  Pour and spread the filling in the shell. Pour cream all over.

Ø  Bake for 8-10 minutes. Slice and serve warm.

Mango Shrikand

Ingredients

16 oz. plain unflavored yoghurt (or home-made curds)

1/2 cup sugar

8 oz. mango pulp

1/2 tsp. cardamom powder

1 tsp. sliced pistachios

1/2 tbsp. mixed dry fruits

Method

Ø  Whip together the sugar and yoghurt till smooth and creamy. Strain the mixture through a muslin cloth to remove all liquid.

Ø  Strain the mango pulp in a similar way to remove most of the liquid. Mix in the strained mango pulp and the cardamom powder.

Ø  Pour into a large container and chill in the refrigerator for about 3-4 hrs.

Ø  Serve in individual dessert bowls topped with pistachios and dry fruits.