Raj Kachori !! As the name suggests, it is a grand one. It is a big crispy Puri, flled with variety of stuffings & chutneys. Just like its mouthwatering looks, it tastes also delicious.
Recipe for the same is given below.... Try it soon.
Preparation Time: 45 - 50 minutes
Cooking Time: 75 minutes
Ingredients:
Kachori
- 1 cup fine semolina
- 1/2 cup all purpose flour
- Salt to taste
- 1 & 1/2 tsp red chili powder
- Oil
- Water
Stuffing
- 2 boiled potatoes - peeled & diced into small pieces & add a pinch of salt to it
- 1/2 cup sprouted moong
- 1/2 cup boiled chickpeas
- 7 - 8 Dal Vadas
- Papdis
- Curd
- Red Chili Powder
- Chaat Masala
- Black Salt
- Cumin seeds powder
- Salt to taste
- Sugar
- Tamarind Chutney
- Coriander - Mint Chutney
- Nylon Sev
- Finely chopped coriander leaves
Method:
Kachori
- Mix semolina, all purpose flour, salt & red chili powder. Knead to form a soft dough by adding little by little water at a time.
- Let it rest for 10 minutes.
- Divide into medium size balls.
- Roll each dough ball into a flat round (approx. 5 inch) disc just like a normal puri.
- Deep fry each puri on medium heat. The puri will puff up. Fry from both sides until golden & crispy. Remove on paper napkins.
- Keep the puris aside which does not puff up. Break them into small pieces & use them as papdis.
Stuffing
- Heat a pan. Add cooked chickpeas to it. Cook till all moisture is evaporated. Add salt to taste, 1 tsp red chili powder, 1/3 tsp cumin seed powder & 1 tsp lemon juice to it.
- MIx 1 tbsp. curd with 1/3 cup water. Soak dal vadas in this curd mixture till all water is soaked. Mash the soaked dahi vadas. Set aside.
- Take 1 cup curd. Add 2 tsp sugar, chaat masala to taste. Stir well. Set aside.
- Add 1 tsp of water to sprouted moong & microwave it for 30 seconds. Then just sauté it on a pan to get rid of all the moisture. Add some chaat masala to it. Set aside.
- Take a puri into a serving plate. Make a big hole into the puri.
- Add some chopped potatoes, some masala chickpeas, some sprouted moong, some mashed pieces of dahi vada & some broken pieces of papdi. Pour lot of curd mixture over it, tamarind chutney & coriander - mint chutney. Sprinkle some red chili powder, cumin seed powder, chaat masala & black salt over it. Also sprinkle some sev & finely chopped coriander leaves over it.
- Enjoy this yummy Raj kachori with your family & friends !!
Tips:
- As mentioned, the kachoris which doesn't puff up, use them as papdis by breaking them in small pieces.
- Do use a fine variety of semolina. If you don't use a fine variety of semolina, kachoris wont puff up properly.
- Do give 1 hour resting time for the kachori dough.
Related Recipes:
Leave your comments, feedback & suggestions below in the comments section....
Cabbage Pakoda !!! Sounds interesting, isn't it ? Yes, true !! They are interesting. They are crunchy. & no one understands its cabbage pakoda. ;-)
They are easy to make. Just mix all ingredients & fry until golden. Check the recipe below.
Preparation Time: 20 minutes
Cooking Time: 10 minutes per batch
Ingredients:
- Grated Cabbage 2 cups
- Green chilies 2 chopped finely
- Coriander leaves chopped finely
- Ginger 1 inch grated
- Salt to taste
- Coriander powder 1/3 tsp
- Cumin seeds 1 tsp
- Gram Flour 3 - 4 tbsp
- Corn Flour 1 tsp
- Oil
Method:
- Mix grated cabbage with finely chopped green chilies, finely chopped coriander leaves, grated ginger, salt to taste, coriander powder, cumin seeds, gram flour & corn flour. Mix well.
- Make small round balls out of it.
- Fry them in hot oil until golden from all sides.
- Once done, remove them on paper napkins.
- Serve hot with coriander - mint chutney or ketchup.
Tips:
- Don't chop cabbage finely. Grate the cabbage. It makes easy to make pakodas when cabbage is grated.
Related Recipes:
Paneer Tikka Masala is one of the most famous restaurant dish. Its most frequently ordered at restaurants. How about making it at home itself & enjoying it ? There is a lot of satisfaction in making it at home & enjoying the compliments from your family members.
Try it for yourself.
Ingredients:
- Paneer Tikka:
- Paneer 250 gms cubed
- 1 big Onion diced
- 1/2 Capsicum diced (different colors of capsicum would be great)
- Thick yoghurt 1 cup
- Red chilli powder 1 tsp
- Oil
- Salt to taste
- Ginger garlic paste 1 tsp
- Garam Masala 1 tsp
- Gravy
- 1 tbsp. Oil
- 1 big Onion finely Chopped
- 1 Big Tomato
- Ginger garlic paste 1 tsp
- 8 - 10 cashews
- Salt to taste
- Red chilli powder 1 tsp
- Garam masala powder 1/2 tsp
- Coriander Powder 1/2 tsp
- cumin seeds powder 1/4 tsp
- Fresh cream (Optional)
- Cumin Seeds
- Dried Kasuri Methi
- Chopped Coriander Leaves
Method:
- Paneer Tikkas: Refer the recipe for Paneer Tikkas by clicking on it.
Tip: After making the paneer tikkas, Please save the leftover marination masala if any for later.
- Grind tomato & cashews into a puree.
- Gravy: Heat oil in a non stick pan. Add cumin seeds. When they splutter add a bayleaf. Then add chopped onions. Saute them till translucent. Add ginger garlic paste. Saute for 40 seconds. Add pureed tomato - cashew paste, red chilli powder, coriander powder & cumin seeds powder. Mix well. Cover with & a lid & cook till the tomato puree & spices are cooked. It will take around 8 - 10 minutes. Add salt to taste, dried kasuri methi & garam masala. Also add to it the leftover marination masala to the gravy if any. Mix. When the gravy is cooked, add the veggies into it. Stir well. Cook for a minute or so. Switch off the flame. Garnish it with fresh cream & chopped coriander leaves.
Related Recipes:
COPYRIGHTS BY SHARU'S KITCHEN FUNDAS !!!
Veg Biryani is one more popular dish which we now find in weddings. Its very delicious. People who are vegetarians who cant eat non veg biryanis, this veg biryani is a good option for them. Its equally delicious just like our any non veg biryanis. Here is my version of Veg Biryani. Hope you will like & appreciate this just like you do for my other recipes.
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Ingredients:
- Rice 2 cups
- Whole Spices - 1 inch cinnamon, 1 Bayleaf, 1 tsp shahi jeera, 2 green cardamom, 7 - 8 black peppercons, 1 javitri, 2 cloves
- French Beans 1/4 cup - Chopped in 1 inch size
- Cauliflower florets 1/4 cup
- Potato 1 medium - Peeled & chopped in cubes
- Green Peas 1/4 cup
- Carrots 2 - cut lengthwise in 1 inch size
- Onion 2
- Tomato 1
- Curd 1 cup
- Salt to taste
- Oil 1 tbsp.
- 1 tbsp. Ginger Garlic paste
- Mustard Seeds 1/2 tsp
- Green chilies 2 slit
- Red Chili Powder 1 tsp
- Biryani Masala 2 tsp
- Browned Onions 1/2 cup
- Coriander leaves chopped finely
- Mint leaves chopped finely
- Few saffron strands soaked in 2 tbsp. hot milk
Method:
- Wash & Soak rice in water for 30 minutes. Drain water after 30 minutes.
- Keep a deep pan filled with water for boiling. Add to it all the whole spices, few drops oil & soaked rice. Let it boil until rice is 80 % cooked. Strain the water from the rice.
- Add salt to taste to the drained rice. Stir very carefully with a fork so that salt gets applied to each grain of rice.
- Grind 2 onions & 1 tomato in a smooth puree.
- Heat 2 tbsp. oil in a pan.
- Add mustard seeds to it. When they crackle, add ginger garlic paste & ground onion tomato paste to the oil in the pan. Cover the pan with a lid & Let it cook for around 10 minutes or until the raw smell of onion goes. (Add water if necessary)
- Add slit green chilies, red chili powder & biryani masala to it. Let it cook for couple of minutes.
- Add all the chopped veggies to it - French beans, cauliflower florets, potatoes, carrots & green peas. Also add salt to taste to it. Cover the pan with a lid for around 5 minutes.
- Add curd, few coriander leaves & few chopped mint leaves to the pan. Mix well. Cover the pan again with a lid & let the veggies cook on medium heat for around 10 - 15 minutes or until the veggies are fully cooked.
- Now reduce the heat to medium. Spread the 80 % cooked rice over it. Sprinkle saffron milk, browned onions, few coriander leaves & few mint leaves over it.
- Cover it with a lid. & let it simmer on low heat for 10 minutes.
- Switch off the heat. & the pan rest for 10 minutes. Then open the lid & enjoy !!
Tips:
- You can use veggies of your choice.
- While cooking veggies, keep stirring in between.
- You can also steam the veggies first before adding it to the onion tomato puree. It will definitely save your time. While onion tomato puree is getting cooked, your veggies will get cooked.
Related Recipes:
.JPG)
