Palak Kachodi and Kofta for the Krishna Janmashtami 2014

Last week was Shri Krishna Janmashtami

 so this year decked up the entrance with Krishna idol

 and prepared Lord Krishnas favorite dessert kheer 

.Since childhood festival means another excuse to indulge in delicacies like poori ,kachdodi.So for dinner thought of preparing Palak Kachodi and Kofta Curry. Had  heard about Palak Kachodi a lot but never tried at home .So this meal was prepared to get into the festive fervour after all festivals are something which bring break to the otherwise monotonous life.

For the Spinach Kachodi
ingredient
whole wheat flour two cup
salt as per taste
carom seeds one tsp
red chili powder half tsp
garam masala powder one tsp
oil to cook
spinach leaves one bunch
preparation
remove the leaves from the stalk
chop and wash the leaves keep aside
boil water in a sauce pan and boil the leaves
drain the water and let the leaves cool
blend the leaves in a blender and keep aside
procedure
In a mixing bowl mix pureed spinach with flour
followed by salt ,carom seeds, red chili & garam masala powder
add water and knead to make a smooth dough
healt oil in wok for frying the pooris
divide the dough into equal sized discs
flatten each disc and roll out the shape of poori
once oil hot enough fry the pooris
drain on kitchen towel and keep aside.
that's all guys,will be sharing few more Krishna's Janmashtami pics in the next post
take care and happy blogging.

Some Festive Treats for Sankranti ;-)

I prepared  Til Gud Laddo for Sankranti last year
prepared this year the same,
recipe blogged here

and prepared Coconut Roti/Kayi Holige /Narla Ubbatti

 inspired from here

and rice flour poori with aloo gobhi sabzi

For Rice Flour Poori
Ingredient
Rice flour one cup
wheat flour one fourth cup
salt pinch
cumin seeds one tsp
oil one tsp
warm water to knead the dough

Procedure
In a mixing bowl mix all the ingredients
and knead dough ,divide the dough
into equal sized small disc
place baking sheet on rolling disc
keep a small piece of dough
and roll out to the shape of poori
heat oil in in wok ,once hot lower the flame
and fry the pooris till brown from both side.
serve warm with Allo Gobhi Sabzi.
allo gobhi tamatar sabzi blogged here
rice and almond pudding blogged here

linking this post to

The Weekly Story - Week 63 hosted by Colours Dekor.

,Thats all friends,take care
and happy Blogging

From my Nanis kitchen - Aloo Kachodi

My luv for Kachodies started with Urad dal Kachodi
midway i tried Namkin Kachodi and Ajwain Kachodi
and yesterday i prepared Allo Kachodi ;-)
ya guys i am in festive mood ,
thanks to the coming Festival of Colours - Holi

Recipe name Alloo Kachodi
recipe source my nani
preparation time one hour
cooking time half hour
Ingredient for the dough
wholewheat flour 200gm /one cup( or as per need )
salt as per taste
oil one tsp
water
Procedure
In a mixing bowl mix all the above ingredient to a smooth dough ,
cover with cling wrap and keep aside.
Ingredient for the filling
boiled potato peeled and mashed three
asafoetida pinch
cumin seeds half tsp
salt as per taste
red chili powder one fourth tsp
coriander powder
amchur powder half tsp
oil to cook
for dry masala
half tsp cumin seeds
black pepper five
clove three
black cardamom two
dry roast the above ingrdient,cool and run through blender,keep aside.
Procedure
Heat oil in non stick wok
add cumin seed and asafoetida let it splutteer
lower the flame and add mashed potato
fry for two  minutes and add salt,red chili powder
mix and add coriander powder and the grounded  dry masala powder
keep stirring till everything mixes together
once down add amchur powder mix well
and remove from flame,
keep the mixture in a bowl to cool.

To roll out kachodi
divide the kneaded dough into equal sized balls
make a depression in the centre
fill half tsp of the spiced potato filling
seal the edges and flatten the disc
lightly flour the dough rolling board
with help of rolling pin roll out the size of poori
heat oil in wok,once hot lower the flame
slide the filled kachodis
keep turning the sides,till it becomes brwon from both sides
drain on kitchen towel and keep aside.
serve warm with matar paneer curry or soya nugget with green pea .

Linking this post to
Holi aayi re event hosted by Show and tell Vatsala
AWED Indian Cuisine hosted by Taste of Pearl City event started by DK of Chef In you
Cooking with seeds Wheat hosted by Veggie Platter event started by Priya of Easy and Tasty recipes
Food Palette series brown hosted by Torview Toronto.
Thats all friends,take care and Happy blogging.

Feel good food - platter of Murgh Badami with Bidari Paratha

Sometimes we have to prepare something just to feel good ,or you guys can say sometimes we accidently prepare soemthing which is so good that it has to be published and shared with everyone this one is something very similar, prepared this simple chicken curry with bidari parathas combo was yum,..

Recipe name Murgh Badami
Recipe source kitchen experiment
Preparation time 10 mins
Cooking time 20 mins
Ingredinet
chicken drumsticks six
onion two chopped
green chili two
garlic clove tw\
chicken masala
curd one cup
salt as per taste
oil to cook
soaked almond seven
pistachio to garnish
Preparation
prepare paste of almond and keep aside
sprinkle half tsp of chicken masala and two tbsp of curd on chicken and mix keep aside
Procedure
heat one tsp of oil in non stick wok
add chopped onion followed by green chili and ginger
keep stirring till onions start changing colour
add marinated chicken and keep stirring
once it starts sticking add the leftover curd,chicken masala,salt
give a good stir and add almond paste ,cover and cook
let it simmer for few minutes ,
serve warm garnished with pistachio.

For Bidari Paratha recipe click here
linking bidari paratha to Bookmark Recipe event Volume 17th

 hosted by Priya of Mharo Rajasthan
Special thanks to Nachiketa of The Variable - Crazy over desserts  for the Complimentary Vouchers of Choko La

Thats all friends,see you all soon Advays term break has started so this whole month i gonna be very busy ,happy blogging wish you all happy week ahead,..

Crispy ajwain kachori with paneer sabji

Yesterday felt like having Paneer curry for dinner and together with ajwain kachori combo was perfect,Pallavi was craving since a long time for Kachoris,so i asked mother to prepare Kachori specially for her while i prepared cottage cheese curry.

This recipe is very simple and quiet apt for beginners in cooking,i am posting this recipe specially for Pallavi :-) so that she can try this recipe whenever she wants,marraige thought me cooking and i guess thats what is inspiring my Sis to cook .

coming to the recipe of Paneer curry

ingredient needed

cottage cheese 125gm chopped 

onion chopped three

tomato two chopped

grated ginger half tsp

garli clove chopped three

green chilli chopped one

salt as per taste

oil to cook one tbsp

half tsp each of red chilli ,turmeric and coriander powder

pinch of garam masala powder.

chopped coriander leaves to garnish one tbsp

cumin seeds half tsp

procedure

heat oil in wok and add cumin seeds

once cumin seeds start spluttering

add ginger,garlic,green chilli and onions

keep frying till onions start changing their colour

add tomatoes and mix well

once tomatoes gets mixed with onions add

salt and masala mixture(red chilli,turmeric and corinader powder)

keep stirring on low flame till oil is seen along the sides

if the masala starts sticking add few drops of water and scrap from the sides

add required amount of water as desired (i usually like thick gravy so i add less water )

let the gravy boil ,once gravy starts boiling lower the flame and add chopped cottage cheese.

mix well and let it simmer for few minutes.

before removing from flame add pinch of garam masala and coriander leaves.

mix well and serve hot with pori or chapatis.

Recipe of Ajwain kachori

ingredient needed

wheat flour depending on your need

water to need the dough

salt as per taste

one tsp oil (for the dough)

ajwain seeds one tsp

procedure

mix all the ingredients and knead smooth dough

roll out in the shape of pooris but slightly thicker than pooris

heat oil in wok

once oil is hot lower the flame and slowly slide the kachodis

keep turning till the kachodis are brown from both side

serve hot with curry of choice .

Event entry

Poornima of tasty treats is on with My favourite things event theme this month being cheese ,event started by Bindiya of in luv with food.

Panner subji goes to her event .

Enjoy the week frens,..cee u all soon,..:-)

PAKODI KE BAD CHENE KI SABJI KACHODI KE SAATH

WHEN I GOT UP TODAY I WAS THINKING WHETHER I WILL BE ABLE TO POST OR NOT TODAY..CAUSE I AM DOWN WITH FLU,.FEW DAYS BACK LAKSHMI HAD SHARED WITH ME ONION SOUP RECIPE WHICH SHE HAD PREPARED FOR HER SON WHEN HE WAS SICK,.WHEN I SAW HER POST YESTERDAY OF POTATO AND LEEK SOUP I WAS REMINDED OF ONION SOUP,I ASKED HER AGAIN FOR THE SOUP RECIPE TODAY WHEN I MET HER ONLINEWHICH I PREPARED AND AFTER WHICH I AM FEELING MUCH BETTER,THANKS LAKSHMI,,,ADVAY LIKED IT TOO ;-)

COMING TO TODAYS POST,.CHENE KI SABJI WITH NAMKIN KACHODI

CHENE KI SABJI WAS ALWAYS ON MY WISHLIST WHENEVER I USED TO GO HOME FOR VACATIONS WHEN I WAS IN COLLEGE,..TASTES GREAT WITH KACHODI OR PORI SO PREPARED NAMKIN KACHODI ,E WHENEVER COUSIONS USED TO COME HOME DURING VACATIONS,..THIS DEMAND USED TO TOP THE LIST ALWAYS,..OTHER THINGS BEING DAHI WADA,POSTA HALWA,DAHI GOBHI....AND SO MNY MORE...FROM MY MOTHER..

CHENE KI SABJI

INGREDIENTS

HOME MADE COTTAGE CHEESE 200GM

ONION ONE CHOPPED

TOMATO ONE CHOPPED

GARLIC THREE CLOVE CHOPPED

GREEN CHILLI TWO CHOPPED

OIL TO COOK

SALT TO TASTE

RED CHILLI POWDER ONE TSP

CORIANDER POWDER ONE TSP

TURMERIC POWDER HALF TSP

TALMAKHANA HALF CUP CHOPPED

RAISINS 7 TO 8 CHOPPED

SUGAR ONE FOURTH TSP

PROCEDURE

KEEP THE STRAINED CHENA ASIDE AFTER CURDLING MILK WITH HELP OF LIME JUICE

,NO NEED TO KEEP WEIGHT ,JUST SQUEEZE OUT EXTRA WATER WITH HELP OF SPOON

HEAT TWO TSP OF OIL

ADD CHOPPED GREEN CHILLI,GARLIC FOLLOWED BY ONION AND TOMATO

KEEP STIRRING TILL ONIONS LOSE SHAPE AND COLOUR,

NOW ADD ALL THE MASALAS AND SALT

KEEP STIRRING TILL OIL IS SEEN ALONG THE SIDES

NOW ADD CHENA AND TALMAKHANA FOLLOWED BY SUGAR

ADD NEEDFUL WATER AND SIMMER FOR THREE MINUTES

ADD RAISINS AND REMOVE FROM BURNER.

FOR NAMKIN KACHODI

INGREDIENTS

WHEAT FLOUR TWO CUP

CAROM SEEDS ONE TSP

SALT TO TASTE

RED CHILLI POWDER ONE TSP

OIL ONE FOURTH TSP FOR DOUGH

HOT WATER TO KNEAD

OIL TO COOK

PROCEDURE

MIX ALL THE INGREDIENTS

KNEAD DOUGH WITH HELP OF WARM WATER

KEEP ASIDE

AFTER 20MINUTES DIVIDE THE DOUGH INTO EQUAL PARTS

AND GIVE MARBLE SHAPE TO EACH PART,

APPLY OIL FEW DROPS ON EACH MARBLE SHAPE BALL BEFORE ROLLING INTO KACHODI

WITH HELP OF ROLLING PIN MAKE ROUND SHAPED KACHODIS ABOUT 5TO 6CM IN DIAMTER

THICKNESS SHOULD BE MORE THEN POORI

,HEAT OIL IN WOK

ONCE OIL IS HOT ,LOWER THE FLAME

SLIDE THE KACHODI SLOWLY

KEEP PRESSING AND TURNING TILL IT BECOMES BROWN

DRAIN OIL AND KEEP ON KITCHEN TOWEL

ENJOY HOT WITH CHENA CURRY

nutritive value of cottage cheese

source from here

• one cup 226 gm
• protein 31gm
• carbohydrate 8.2gm
• fat 4.4gm
• calorie 203

COMING TO AWARDSEASY CRAFT HAS PASSED ME YUM YUM BLOG AWARD AND FRIENDSHIP AWARD

THANKS A LOTZ FOR CONSIDERIN ME UR FREN

DO CHK OUT URAD KACHODI TOO

MORE COMING TOMORROW FRENS,,

HAPPY BLOGGING..:-)

From my moms kitchen- Urad kachodi

i am sending this recipe for roti mela hosted by srivalli



khasta kachodi reminds me of so many things...i remember back in our schooldays most of the Sundays we used to eat hot jalebis,kachodis and curd,..most of the time during summer vacations..all the cousions used to come for vacations,,playing cards ludo and other childish game we used to spend our day...and sunday morning used to be lazy one,..we used to wake up late and were greeted with hot jalebi and kachodis..really miss those days..now all the cousions are grown up,..some are married ..some in college ,..and some working,..now no one comes for the vacation,...with time everybody has moved on,..but now also when i go to my home town,,my father gets jalebi,kachodi from the same sweet shop,..feel like going back again,..but back here whenever i used to feel like eating kachodi ,.i used to prepare my mothers recipe of kachodi..recipe was told to me on Skye...

ingredients

for the filling

one cup soaked urad dal
ginger grated one tablespoon
salt to taste
garam masala,one teaspoon
red chilli one teaspooon
oil

for the dough

wheat flour one cup
ghee one teaspoon
water

preparation
knead the dough with help of ghee and water ,keep aside



grind the soaked urad dal..in coarse state dont make it paste
mix ginger,garam masala,salt and red chilli



fry to dry the water,keep aside


procedure

with help of rolling pin make 2inch thick puri add the urad filling



bring all the corners in the center



roll out and put less pressure on the filled side



slide tha kachodi in heated oil in wok



slow the burner
keep turning till its brown from both sides
serve hot with pickle,or vegetable curry.