Saturday, January 25, 2014

Matki Vada


1 cup matki (moth beans) soaked in water and cooked aldente (almost cooked)
1/2 inch ginger
1-2 green chillies
2-3 pods garlic
1/4 tsp turmeric
1 tsp dhaniya jeera powder
1 chopped onion
2 tbsp besan
Salt to taste
Oil for frying


- Grind coarsely the cooked matki along with green chilly, ginger and garlic.
- Remove the mixture in a plate and add the onion, besan , turmeric, dhania jeera powder and salt.
- Make medium sized pattice.
- Shallow fry on medium heat until golden brown.

Serve hot with green chutney and ketchup.

Amritsari Aloo ke kulche


For the dough :

250 gms  Maida (Flour)
1 tbsp dahi (curd)
1/2 tsp Salt

- Mix all the above ingredients and knead to make a soft dough.
- Cover the dough with a damp cloth and keep the dough aside for an hour.
- After an hour knead the dough again. Make 8 equal portions of the dough. Cover and keep aside.

For the filling :

2 big boiled potatoes
1 finely chopped small onion
a little coriander
a little grated cauliflower
1 teaspoon red chilly powder
3/4 tsp garam masala
1 green chilly finely chopped (optional - only if you like it really hot!!)
Salt to taste

- Mash the potatoes.
- Add all the above ingredients.
- Mix well. Make 8 equal portions and keep aside.

Stuffing the kulchas:

- - Take one portion of the dough and flatten it with your fingers.(Use dry flour if you feel the dough is sticky and you are finding it difficult to flatten the dough.)
-- Now, place on portion of the potato stuffing in the center.
-- Fold the dough from all sides to make a smooth ball. 
-- Spread some flour (maida) on the kitchen top or chakla and roll gently to make a circle. (Alternatively, you can also pat stuffed ball and make a circle out of it)

To cook the Kulchas:

In an oven:
- Preheat the oven at 220 degree C/425 deggree F/Gas Mark 7 for about eight minutes. 

To make the Kulchas in a pressure cooker: ( Like we make it a home India) 

- Heat the pressure cooker.

- Dip the fingers in a little water and moisten one side of the kulcha. Press the moist kulcha onto the inner wall of the pressure cooker. (Make sure the kulcha is moist enough to stick to the cooker.)

-Place the cooker upside down over an open flame to make a kind of tandoor. Cook on high heat for two to three minutes, lower the heat and cook for two to three minutes more. 

Maanh ki Daal ( Dal Makhni)


Urad saboot - 1/2 cup
Rajma - 1 tbsp
Chana dal - 1 tbsp
Water - 2 glasses
Salt to taste
Onion - 1 medium
Garlic 2-3 flakes
Ginger 1 inch
1 medium tomato
2-3 green chillies ( as per taste)
Cream - 1 tbsp
Jeera - 1tsp
Rai - 1 tsp
Methi dana - 1 pinch (15-20 seeds)
Ajwain - 1/2 tsp
Turmeric - 1/2 tsp
Ghee - 1 spoon
Hing (Asafoetida) - 1/8 tsp

1. Soak (preferably in a pressure cooker) overnight urad saboot, rajma, chana dal in 2 glasses water with salt to taste.
2. In the morning keeping the cooker on Sim (low) gas cook the dal for about 1/2 and hour (or 10-12 pressure cooker whistles)
3. Grind together onion, tomato, ginger,garlic, green chillies and cream to a fine paste.
4. Heat ghee in a pan add rai ( after rai crackles ....turn the gas low and then add the other ingredients) jeera, methi dana, ajwain turmeric. Give it a quick mix.
5. Now add the grind onion-tomato paste. Cook till the paste leaves oil.
6. Add the cooked urad saboot, rajma and chana dal. Leave the dal to simmer for about and hour, stirring at frequent intervals.

Garnish with a swirl of cream and a little corainder leaves. Serve hot with rice or naan.