February 15, 2010

Khasta Kachori

This month's Indian Cooking Challenge hosted by Srivalli of Spicing your life is "Khasta Kachori". The kachori is an all time favorite of mine and my recipe is adapted from Medhaa's Aunty and Tarla Dalal. The green pea filling especially reminds me my college days in India and continues to be a big hit even today.


Adapated from Medhaa's Aunty and Tarla Dalal

Resting Time for the Dough is app 1/2 hr - 1 hr
Frying time for the Kachoris - 20 mins for each batch app.
Soaking Time for the Filling is app. 1 hr
Cooking Time for the Filling is app 15 mins
Yields - 15

For the Dough

Ingredients Needed:

All purpose flour / Maida - 2 cups
Oil/ Ghee - 1/4 cup ,
Salt - 1/2 tsp
Water for kneading


  1. Mix the flour and salt, Add the oil/ghee and mix till you get a bread crumbs texture.
  2. Slowly add water and make a soft dough. Knead well for about 8 minutes.
  3. Cover and keep aside to rest for atleast half hour.

    Special Tips / Notes for the dough:

    • Keep the dough covered at all times, if not it will dry up and not puff up when frying. If the dough is made right wet cloth can be used if not just a towel.
    • The dough could spring back for many reasons:
Dough is too cold (If wet cloth is used)
Dough is not soft enough.
Not kneaded for enough time.
Oil is less.
Not rested enough.

Muttar Ki Kachori from Tarla Dalal:

For green pea filling

2 cups green peas
1 teaspoon green chillies, chopped
1 teaspoon ginger, grated
1/2 teaspoon nigella seeds (kalonji)
2 teaspoons fennel seeds (saunf)
2 bay leaves
1 teaspoon chilli powder
1 teaspoon garam masala
4 tablespoons chopped coriander
2 tablespoons oil

For the green pea filling
  1. Coarsely grind the green peas, green chillies and ginger in a blender without using any water. Keep aside.
  2. Heat the oil in a pan, add the nigella seeds, fennel seeds,bay leaves and ground green pea mixture and saute over a very slow flame for 8 to 10 minutes.
  3. Add the chilli powder, garam masala,coriander and salt and saute for 2 more minutes. Remove the bay leavess and discard. Divide into 12 equal portions.

February 2, 2010

Cucumber Dosa

This is one of my favorite breakfast dishes. This is my mom's recipe. I love the color and flavor of this dosa.


Long grain rice - 1 cup
Cucumber - 1
Green chillies - 2 to 3
Coconut fresh or dry - 3 tblsp (optional)
Salt to salt

1. Soak rice overnight
2. Cut the cucumber to big pieces. Do not peel the skin.
3. Blend rice with cucumber pieces, green chillies, coconut, and salt.
4. Heat the dosa tava.
5. Pour the dosa batter on the tava and spread evenly
6. Put another tsp of oil to cook, cover the tava
7. Flip the dosa and cook on the other side.
8. Serve dosa with chutney.