Matar kachori

                 Kachoris are quite famous as a snack all over India. My dad usually gets moong dal kachoris from a near by bakery during the month of Ramadan and they are extremely delicious. While moongdal kachoris always take away the credit onion kachoris and matar kachoris are also very very tasty. As peas are in the season I set myself into my Mom's kitchen to make a batch of matar kachori which are as good as the store brought ones. Do give it a try!

                If you are looking for more recipes with green peas then do check out Gobi matar, Kheema baingan masala, Aloo matar tikki, Egg Macaroni and Aloo palak tikki from My Mom's kitchen.

Ingredients:

For filling:

1. Peas - 1 1/2 cups
2. Dry Coconut - 1/2 cup
3. Cumin seeds - 1 tsp
4. Curry leaves - 1 sprig
5. Garam masala - 1 tsp
6. Red chili powder - 1 tsp
7. Salt - to taste
8. Lemon juice - 1 tsp
9. Oil - 1 tbsp 

For Dough:

1. Wheat flour - 2 cups
2. Plain flour - 1 1/2 cups
3. Semolina - 4 tbsp
4. Salt - to taste
5. Oil - 1 1/2 tbsp
6. Milk - 1/2 cup

Method:

• Heat oil in a pan. 
• Add cumin seeds, once they crackle add the curry leaves.
• Add boiled and half mashed green peas.
• Add grated dry coconut. Mix well.
• Add salt, red chili powder and garam masala. Mix again.
• Drizzle lemon juice and keep aside to cool down to room temperature.
• Take wheat flour in bowl. Add maida i.e. plain flour and semolina.
• Add salt and oil. Mix.
• Add milk little by little and knead a dough like that of a chapati. Cover the dough and let it rest for 15 to 20 mins.
• Divide the dough into lemon sized balls. Roll them into thin puris.
• In the center add a tsp of the prepared filling.

                                           

• Bring together the sides and seal them together. 

                               

• Repeat with the rest.

                                                   

• Heat oil for deep frying.
• When the oil is moderately hot add the kachoris one by one. Don't over crowd the pan. 
• Flip them once golden.
• When golden brown on both sides remove the kachoris to an absorbent paper.
• Serve hot with Tomato sauce or Til ki chutney or any other chutney of your choice.

                If you'd like to try more Indian traditional styled snack recipes then do try out Chudwa, Aloo bonda, Masala vada, Chana dal snack and Kheema luqmi from My Mom's Kitchen.


           Happy Cooking!!!

Beans & Potato curry

                    My last post Gobi matar has been a huge hit and this inspires me to post another vegetarian side dish and so here I come up with Beans & potato curry.

 Beans & potato curry is a simple vegetarian side dish that goes very well with rice or chapathi. If you are also interested in the non-veg variation of the curry then do check out Beans & minced meat curry from My Mom's Kitchen.

Beans like other vegetables are a good source of fiber, potassium and folate and are an excellent source of protein, iron and zinc. Vegetable Khorma and Chana vegetable biryani also use french beans in the recipe do check them out. If you are looking for more potato recipes check out Aloo palak tikki, Aloo ka meetha, Kheema cutlet, Aloo kheema and Aloo pyaaz a few among many to try.

Ingredients:

1. French beans - 250 gms
2. Potato - 1 large
3. Onion - 1 large
4. Green chilies - 3 to 4 nos
5. Fenugreek leaves - 1 tbsp (small variety)
6. Ginger garlic paste - 1 tbsp
7. Red chilli powder - 1 tsp
8. Turmeric powder - 1/2 tsp
9. Salt - to taste
10. Oil - 2 tbsp
11. Water - 1 & 1/2 cup

Method:

• Heat oil in a pan.
• Add sliced onion and saute till translucent.
• Add salt, ginger garlic paste, red chilli powder and turmeric powder. Mix well.
• Add finely chopped beans and sliced potatoes.
• Add water for cooking.
• Mix well to combine. Cook it covered till the potatoes are done.
• Add slit green chilies and fenugreek leaves.
• Cover again and let this cook for another 5 minutes before serving hot.

Share the picture of the dish when you give it a try on our Facebook page.

Don't forget to leave a comment below.

Happy Cooking!!!

Gobi matar (Cauliflower & Peas curry)

                          A classic Indian vegetarian dish! The combination of peas and cauliflower can never get outdated, for the matter of  fact peas goes well with almost any other vegetable and when it is paired with cauliflower it keeps you craving for more. This one's a personal favorite, one that I look forward to 'coz we only use fresh peas not the frozen ones.

                                         

                           While most of the people chop cauliflower into single florets my mom prefers to chop them further into really fine small pieces as in the picture above, this also ensures fast cooking.

                          Health wise green peas have high number of nutrients and antioxidants, an excellent source of protein and also provide fiber that aids in digestion. Speaking of cauliflower. one serving of cauliflower provides you enough Vit C for the day and other nutrients like protein, Vit k, thiamine, riboflavin and many other antioxidants which have anti-cancer effects.

                         Gobi matar goes very well with chapathis and other types of flat breads. Pair this with Til ki chutney for a complete satisfying meal. However, today my Mom served it for breakfast with Raw banana fry one of the easiest recipe ever.

                         If you are looking for more vegetable recipes then do check out Eggplant & potato curry, Dondakayal (ivy gourd) curry, Aloo pyaaz, Onion capsicum masala and Spring onions & moongdal wadi from My Mom's Kitchen.

Ingredients:

1. Cauliflower - 1 no
2. Green peas - 1/2 cup
3. Onion - 2 small
4. Ginger garlic paste - 1 tbsp
5. Red Chili powder - 1 tsp
6. Turmeric powder - 1/2 tsp
7. Salt - to taste
8. Green chilies - 3 to 4 nos
9. Coriander leaves - few
10. Oil - 2 tbsp
11. Water - as required

Method:

• Heat oil in a vessel.
• Add sliced onions and saute till translucent.
• Add salt, ginger garlic paste, red chili powder and turmeric powder. Mix well.
• Add washed and drained and finely chopped cauliflower.
• Add peas. Mix to combine.
• Add little water for cooking about half a glass or so or as much as you feel it is required.
• Cover the vessel with a lid and let it cook till the veggies are done completely.
• Remove the lid add slit green chilies and coriander leaves. Cover and cook for a couple of minutes. Turn off the heat.
• Serve hot with chapathis.

                      If you wish to make most of the peas season then check out other recipes like Vegetable khorma, Aloo palak tikki, Macaroni, Aloo matar tikki and Kheema baingan masala from My Mom's Kitchen.

Do try the recipe and spread the joy of taste with your loved ones...

Happy Cooking..!!!