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What's Cooking? Indian recipes
P.S. Lakshmi Rao, a retired banker, has a passion for cooking. Her friends and family enjoy her culinary delights. Lakshmi is a long time Atlanta resident.

<<What's Cooking? Main


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Kachori 

1 cup urad dal without skin
2 cups water
1 teaspoon salt
½ teaspoon turmeric
In a three-quart saucepan cook urad dal, with water, salt, and turmeric until urad dal becomes little soft but remains crunchy and all the water is evaporated. Remove the pan from heat.

Dough

4 cups all purpose flour
1 teaspoon salt
¼ cup oil
2 cups water

Put flour, salt, oil in food processor; pulse until every thing is mixed. Pour water through the chute slowly while mixing as soft dough forms. Dough should be little softer than the poori dough. Remove dough from the food processor. Rub a teaspoon of oil in your hand and make a ball. Keep it in a bowl with cover.

Spices

¼ cup oil
5 whole red chilies broken in to 4 pieces or ¾ inch round red chilies
5 bay leaves
1 teaspoon cloves crushed
2 teaspoons whole black peppers crushed
1 tablespoon cardamom seeds (brown cardamom preferably) crushed
1 tablespoon ginger powder
¼ teaspoon ground nutmeg
¾ teaspoon asafetida (hing)
2 tablespoons chena flour (graham flour or besan) 

Heat oil in a frying pan. Add red chilies, bay leaves, crushed cloves, black pepper, cardamom seeds, ginger powder, nutmeg, and asafetida. Quickly fry in high heat for ten seconds. Add urad mixture and chena flour. Fry 10 more seconds. Remove from the heat. Transfer this in to a cold plate; discard bay leaves. Make twenty-eight balls. 

Knead the dough for a minute and make twenty-eight balls. Wrap the dough around urad ball making sure there are no openings. Otherwise urad mixture will come out when fried. Press it down to a three-inch circle. Repeat with rest of the kachories.

Pour three-inches deep oil in a frying pan and heat it in high temperature. When the oil is hot remove the frying pan from the heat and add some kachories. (If it is a gas stove there is no need to remove the hot oil pan; just turn off the heat) As soon as the kachories start floating to the top of the oil return the pan to medium low heat and fry the kachories both sides until they turn light golden color. If kachories are fried quick they will get brown on top and the dough will stay soft inside and kachories will not stay crunchy. Fry rest of the kachories. Eat with date chutney, coriander chutney, mint chutney, or lemon karam.

This is a recipe from the Rajastani region.


Lemon Karam (hot dip)

1 Teaspoon oil
1 Tablespoon fenugreek seeds (methi)
1 Teaspoon red mustard seeds
25 Dried red chilies broken in to 4 pieces
1 Teaspoon cumin seed
1/8 Teaspoon asafoetida (hing)
1/8 Teaspoon turmeric (haldi)
1 Teaspoon salt
Juice from two lemons

In small pan heat oil and fry methi seeds until light brown. Add mustard. When mustard seeds start to pop, add chilies. Fry for 30 seconds then add cumin and stir to combine. Add esafoetida and turmeric and remove from heat. Let it cool. Blend the spices in a spice blender until it becomes a soft powder. Mix the powder thoroughly with salt and lemon juice.

Tastes good with rice, and samosas.





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