Full Meal idea : Koraishuti'r Kachori(green peas kachori) & Dum Aloo

This post is dedicated to another full meal idea from me...This time it's Koraishuti'r Kachori or green peas kachori, a bengali delicacy, deep fried bread stuffed with green peas and Dum Aloo, a North Indian Style Spicy potato curry. Both goes very well together, complementing each other.

Karaishuti'r/matarshuti'r Kachuri (Green Peas Kachori)

It is another famous and bengali's beloved delicacy (just like Radhaballavi/Dal puri), generally made at the beginning of winter with the fresh green peas. But nowadays, with the blessings of Giant Supermarkets, you can get frozen green peas throughout the year. It is a small deep fried bread made with white flour(maida) and stuffed with spice mixed mashed up green peas. It just melts in your mouth. Bengali style chana dal with coconut(cholar dal narkel diye) also goes very well with peas kachori.

 (Sorry,couldn't take better pictures, guests were waiting, may be next time) 

Ingredients :

All purpose Flour(maida) : 2 cups
Ghee/oil : 2 tblsp.
Salt to taste
For green peas filling :-
Green peas(fresh or frozen) : 1 cup
Ginger :1" (Grate and squeeze out the juice)
Cumin seed : 1tsp.
Dry red chilli : 1
Fennel/Aniseed/Saunf : 2 tblsp.(grind into powder)
Red chilli powder : 2 tsp. (as per taste)
Sugar : 1 tsp.
Oil for frying

Method :

• Prep: Dry roast cumin seed and dry red chilli until brown. Remove and grind immediately and store into a container to preserve the flavour .you can store for further use.
• Take flour in a big bowl, add ghee/oil and 1/2 tsp. salt, mix well with the flour, then add enough water to make a tight dough. Keep aside.
• Now make the filling . If using fresh peas, boil them for few minutes. Then grind into a paste with very little water. Heat 1 tblsp. oil in a pan, add the peas paste and dry some more stirring continuously. when all the water evaporates, add roasted masala powder, chilli powder and grounded fennel seed powder. Add sugar and salt. when mixed well together, remove from heat and let it cool a bit.
• To make kachoris: From flour dough make small balls. With a rolling pan, widen each ball a bit, put 1 tblsp. filling in the center, and seal it again carefully from all sides. Make a round ball again. Stuff other flour balls with filling same way like this.(for a step-by-step instruction picture, click here).
• Now take one stuffed ball and flatten the ball 3-4 inch wide pressing very gently. Take care not to break the outer cover. The filling should not come out of it. 
• Heat enough oil in a pan for deep frying. carefully drop one rolled out bread into oil through the side of the pan. Press one side of the bread with a spatula, once that side is puffed up, flip to the other side and fry until lightly browned. Take out from oil. Drain the excess oil on a paper towel.
• Kachori is ready to serve. Always make just before serve, it doesn't taste the same when cold. Fry other kachoris same way.
  

Dum aloo(baby potatoes in thick gravy)

Check out my other recipe of Dum aloo in Bengali style, here.

Ingredients :

baby potatoes : 20-25nos.
Onion : 2(medium-grated)
Tomatoes : 2(medium-pureed)
Ginger-garlic paste : 3tblsp.
Cumin seeds :1 and 1/2 tsp.
Poppy seeds : 1 tblsp.
Red chilli powder : 1tsp.
Turmeric powder : 2 tsp.
Cardamom : 2
Cloves : 4
Dry red chilli : 1(big)
Cinnamon : 2(1" stick)
Bay leaves : 1-2
Yoghurt/Curd : 1/2 cup(beaten)
Oil : 3-4 tblsp.
Sugar : 1 tsp.
Salt to taste
Garam masala powder : 1 tsp.(powder mixture of cardamom, cinnamon & cloves)

Method :

• On a hot tawa/pan, roast together cardamoms, cloves, cumin seeds and poppy seeds. Grind roasted ingredients into powder. Grind together onion, ginger and garlic into paste, add roasted powdered masala into it, keep aside.
• Meanwhile, boil unpeeled potataoes in a pressure cooker until tender, not overboiled. Remove and peel the potatoes. 
• In a pan, heat oil, fry potatoes adding little salt from all sides until golden brown. Remove on a paper towel.
  
• In the same pan, add 2 tblsp. oil, add whole red chillies, cinnman and bay leaves and 1/2 tsp. of cumin seeds. Stir for a few seconds, then add grated onion paste and fry till golden brown. Add roasted powder, tomato puree, salt, chilli and turmeric powder. 
• Keep stirring, stir for 3-4 minutes, then lower the flame to sim, add curd little by little, mixing well with the masala paste. Stir fry till oil seperates. Add fried potatoes and stir gently to coat the potatoes with the masala. Add sugar at this moment. 
• Add 1/2 - 2/3 cup water and in low flame let it cook. When water dries up and gravy thicken, check the seasoning. Add if needed. Remove from heat. Add Garam masala powder. Stir and serve hot. 

 Dum aloo is going to take part on RV's event, "Think Spice : Think Poppy seed", which is brainchild of Sunita of Sunita's World and Green peas Kachori is on the way to MLLA:18th Helping, nestled this month @ Srivalli's Cooking 4 All Seasons, event is masterminded by Susan of The well-seasoned Cook

Try out sometime, friends and let me know how much have you like this combo...Bon Appetit !!!!!!!!! Have a great foodilicious Weekend, everyone...........

A complete meal with beetroot chapati(beetroot flat bread)

The Indian flat bread which is popularly known as chapati, is made out of Atta or whole wheat flour, is made by grinding the whole wheat kernel which is full of bran and germ. It is a daily food item in every Indian household like mine. This time to make it more healthier, I made my chapati dough with grated beetroot. We all know the health benefits of beetroot. Beetroot are an excellent source of folic acid and a very good source of manganese, potassium and fiber.
There are many methods of making this chapati. Some does it with boiled beetroot, too. But I think using fresh beetroot in chapati dough is much healthier option as it will retain all the valuable nutrients in it. I made it more healthier not frying it like a paratha but just brushing up a little oil. And the end result, a soft, red colored delicious chapati which you can just eat itself. I served it with simple chana dal and beet-gajar-er charchari(beet-carrot fry) from Sandeepa.



Ingredients :
Whole wheat flour/Atta : 3 cups, plus a little extra for dusting
Beetroot : 2 (small)
Black cumin seed(kalonji) : 1 tsp.
Salt : 1 tsp.
Black pepper/red chilli powder : 1 tsp.
Butter : 1" cube/ Oil : 1 tblsp.
Lukewarm water : as needed to bind the flour
Oil : for brushing

Method :

• Grate beetroot finely. Take the flour in a large mixing bowl. Add salt, kalonji, black pepper. mix them well and then rub in the butter or oil finely. Add the grated beetroot. Squeeze out the juice from the beetroot before adding it and add the juice in the flour. Mix everything together.
• Now add lukewarm water little at a time and mix until you have a soft dough. Transfer to aflat surface and knead well until the dough is smooth and pilable. Cover it with a damp cloth and allow to rest for 20-30 minutes.
• Make small balls out of the dough. Flatten each ball by pressing them between your palms and keep on a flat surface. Dust with little flour and roll it out to an 7 in. diameter circle.
• Preheat a tawa/griddle or a wide frying pan over medium heat and place the rolled out breat on it. Cook for 30 sec. and turn it over. Now brush the top surface with little oil. Turn it over again and brush the other side with oil. Cook until browned on both sides.

For Chana Dal with green peas, you need :
Chana dal : 1 cup
Green peas : 1/3 cup
dry red chilli : 1
Bay leaf : 1
Cardamom : 2
Cloves : 2
Cumin seed(jeera) : 1 tsp.
Green chilli : 1 (chopped)
Dessicated coconut : 1/2 cup
Turmeric powder : 1 tsp.
Red chilli powder : 1 tsp.(optional)
Sugar : 1 tsp.
salt to taste
Oil : 2 tblsp.

Method :

• Soak chana dal in hot water for 4 hours. Pressure cook it until soft. Add 1/2 cup warm water(This is a semi-liquid dal, so don't add much water-adjust with your quantity) to the dal and add little salt, turmeric, red chilli powder and 1 tsp of sugar in the dal and cook for 2-3 min. in the cooker. Set aside.
  
• Heat oil in a pan, when hot but not smoking, add dry red chilli, cardamom, cinnamon, cumin seeds. When they turn brown, add green chilli and coconut, stir for a minute, then add the cooked dal. Lastly add gren peas. In Medium heat, let it cook for 2-3 minutes. Adjust the salt and garnish with fresh coriander leaves.

For Beet-gajar-er charchari recipe, click here. I added a potato too to increase the quantity, tasted great with beetroot chapati. Thanks Sandeepa for sharing the recipe.
Sending this yummilicious red(my favorite food color) thali to Curry Leaf who is hosting FIC:Favorite this month, event started by Sunshinemom of Tongue Ticklers.

Radhaballavi/Dal Puri - a pure bengali delicacy

Today, I'll share with you all another delicacy of Bengali cuisine..........
Radhaballavi, another name is Dal puri. It is stuffed deep fried bread. It is stuffed with lentil and little spices. It is a must on the menu of every ceremonies such as marrieges, birthdays etc. The name of this puffed bread is very special, as it is associated with Lord Krishna and Radha. I don't know the reason behind that. If anyone has any idea, I am very curious no know. Few other food items are also named after Lord Krishna, like one kind of rice is called Govinda(another name of Lord Krishna) Bhog.

Anyway, Radhaballavi or Dal puri goes well with Cholar Dal(chana dal) or Aloor dom or any kind of aloor tarkari(potato gravy). Originally it is made of white flour. But I made it with wheat flour or it can be made with white and wheat flour mixed together.

Ingredients

For the outer crust :

Wheat Flour : 3 cups
Oil or ghee : 2 tsp.
A pinch of salt
Water to knead

For the filling :

Chana dal/bengal gram(cholar dal) : 1 cup
Red chilli powder : 2 tsp.
Cumin powder : 1 tsp.
Roasted Cumin seed powder : 2 tsp. (dry roast the seeds and crush them with a rolling pin)
Salt to taste
Oil : 1 tsp.

Enough oil to deep fry the puris/radha ballavis

Method :

• Soak the dal/lentil overnight or 4-5 hours in hot water. Grind the dal/lentil to a fine paste in a food processor with minimum water.
• Take a pan, heat 1 tsp. oil, add the lentil to the pan. Add other spices and mix well with the lentil. Stir until all the water evaporates. Take it out of heat and let it cool. Your filling is ready.
  
• Meantime, Add ghee and salt in the flour and mix, then add water gradually. The dough shouldn't be too soft and soggy. Knead the dough until it doesn't stick to your finger. Keep it aside for half an hour. Break the dough into lime size balls.
  
• Take a ball, flatten a bit, then place little filling(about one big spoonful) in the center.
  

• Carefully seal from all sides and make a ball again.
  

• Now take one stuffed ball and flatten the ball 3-4 inch wide pressing very gently. Take care not to break the outer cover. The filling should not come out of it.

• Heat enough oil (the oil should be piping hot) to deep fry, carefully immerse each rolled out balls into the oil. Gently press the sides with a spatula to puff them out. When one side is puffed, flip to the other side. Fry till slightly browned and take it out with a spatula which has holes in it to drain the excess oil from the puri.

It tastes absolutely divine like it's name when hot. Once I tried with left-over Ghugni(Dried peas curry) for filling, it was delicious.

Sending this to Laurie of Mediterranean Cooking in ALaska,
who is hosting MLLA9 this Month,
Susan of Well-seasoned Cook is the creator of MLLA(My legume love affair).