Bengali Matar Kachori / Koriashutir Kachori / Green peas Kachori

Coming to the day 3 of  Indian Bread basket theme I chose to share a simple stuffed poori aka kachori with green peas.
In West Bengal poori is called as kachori and it is not a crispy and flaky kachori served as a snack.This kachori is mostly served with aloor dum or some potato curry as the stuffing is mildly spicy.But I had mine with pickle and yogurt,it tasted so good.Try this simple kachori and enjoy,off to the recipe.........................

                                                                        

                                                                                       Bengali Matar Kachori 

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   Basic Information

   Preparation time 10 minutes

   Resting time 1 hour

   Cooking time 25 minutes

   Makes 8

    

  Ingredients

Ingredient	Quantity
Green peas/pachai pattani	1 cup(fresh/frozen)
Green chilly/pachamilagai	2
Ginger/inji	1 inch
Coriander leaves	a handful
Garam masala powder	1/8 tsp
Amchur powder	1/4 tsp
Salt	1/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Asafoetida/perungayam	a generous pinch

For the Dough

Ingredient	Quantity
All purpose flour/maida	1 cup
Yogurt/curd/thayir	1 tbs
Ghee/nei	1 tsp
Salt	1/2 tsp
Water	to knead
Oil	for frying

  

  Method 

• Take all the ingredients except water given for the dough in a bowl and mix it well.Slowly sprinkle water and knead it to a soft dough and let it rest for an hour.

•  Cook the frozen cook peas in water till it becomes soft and tender.Completely drain the excess water and keep it aside.Grind together green peas,coriander leaves,green chilly and ginger to a bit coarse paste without adding any water.

• Heat a tsp of oil and crackle the cumin seeds,add the asafoetida.Add the ground paste and saute it for a minute.Now add the spice powders and salt mix it well.Keep it in the flame for a minute and put off the flame.Let it cool down and divide the stuffing into 8 equal portions.

• Heat the oil in a pan and roll the dough on a floured surface to a small disc,keep the stuffing and pull the edges to the center,press and seal it well.Roll it to 3-4 inches disc. Once the oil becomes hot fry in the oil.Drain it on a paper towel.

•  Once the oil becomes hot fry in the oil.Drain it on a paper towel.

• Serve it with potato curry or pickle.

• While kneading the dough sprinkle little water at a time and knead it.
• Make sure all the green peas grind well otherwise it may pop up in the oil.
• This poori/kachori doesn't puff up like the regular pooris.

Check out my fellow bloggers participating in Blogging Marathon #49 here.

Enjoy.......................................................

Sumber http://www.naliniscooking.com

Barnyard Millet Adai Dosa /Kuthiraivali Adai Dosai

For the day 2 of Blogging Marathon#49 under Indian bread basket theme I am sharing an instant dosa/adai with millet.
As dosa is also considered as flat bread we are allowed to share a dosa recipe for the theme.
Coming to the recipe,I made the adai/dosa with the ingredients,used to make regular adai instead rice barnyard millet is used.
This adai can be made thick like the regular adai as well as thin crepe.I made both the ways and tastes delicious.Addition of shallots make this adai so flavorful and yummy,if not substitute with the regular onion.Lets move on to the recipe...............................

                                                                        

                                                                       Barnyard Millet /Kuthiraivali Adai Dosa

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   Basic Information

   Preparation time 10 minutes

   Soaking time 2 hours

   Cooking time 20 minutes

   Makes 4

    

  Ingredients

Ingredient	Quantity
Barnyard millet/kuthiraivali/Samo	3/4 cup
Channa dhal/kadla paruppu	3 tbs
Toor dhal/thuvaram paruppu	2 tbs
Moongdhal/paasiparuppu	1 tbs
Urad dhal	1 tbs
Red chilly/varamilagai	3-4
Salt	3/4 tsp
Asafoetida/perungayam	a generous pinch
Shallots/chinna vengayam(finely chopped)	10-13
Curry leaves/karivepillai(finely chopped)	1 sprig
Coriander(finely chopped)	2 tbs
Oil	2-3 tbs

  

  Method 

• Wash and soak the dhals and barnyard millet separately,even add the add red chilly also with the dhal or rice.Let it soak for 2- 3 hours.After soaking completely drain the water and grind the red chilly and barnyard millet for 30 seconds with little water.Now add the soaked dhal and grind it to a bit coarse paste.

• Transfer the ground batter to a bowl,to this add the finely chopped shallots,curry leaves and coriander leaves. Add in salt and asafoetida and mix it well,adjust the consistency with water. Heat a griddle in a medium flame,once the griddle becomes hot pour a ladle full of batter and spread it. 

• Drizzle a tsp of oil and cook it for a minute or two,till it becomes golden.Flip it to the other side and cook it for couple of minutes,drizzle another tsp of oil. Remove it from the flame.

• Serve it with coconut chutney and sambar or pickle.

• To make it like a crepe,make the batter slightly thin and pour it from outside of the griddle to in and fill the gaps.
• Keep the flame in a medium to get a nice crispy edges.
• Grated carrot and coconut can also be added.
• Here I didn't add ginger or garlic,if you want feel free to add a clove of garlic and a small piece of ginger. 
• As my red chillies are not spicy I used 6.

Check out my fellow bloggers participating in Blogging Marathon #49 here.

Enjoy.........................................................

Sumber http://www.naliniscooking.com

Garlic Kulcha

Starting the second week of Blogging Marathon #49 with the Indian Bread Basket Theme and today's one is garlic kulcha.
Kulcha is leavened bread made with either whole wheat flour or all purpose flour,baking soda and baking powder with no yeast baked in an earthenware.
Kulcha can be made plain as well as stuffed and also can be cooked on the griddle and today's version is later one.Already I have shared aloo kulcha and onion kulcha.Off to the recipe..............................

                                                                        

                                                                                                    Garlic Kulcha

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   Basic Information

   Preparation time 10 minutes

   Resting time 60-90 minutes

   Cooking time 20 minutes

   Makes 6

    

  Ingredients

Ingredient	Quantity
All purpose flour/maida	11/2 cups+for dusting
Yogurt/curd/thayir	3 tbs
Baking powder	1/2 tsp
Baking soda	a generous pinch
Sugar	1 tsp
Oil or melted butter	2 tbs
Salt	1/2 tsp
Butter/vennai	2 tbs for brushing
Garlic/poondu(finely chopped)	3 fat cloves
Coriander(finely chopped)	2 tbs

  

  Method 

• Add all the ingredients except garlic,coriander and butter in a bowl.Mix it well till it becomes crumbly,slowly add water and knead it to a soft dough.Apply some oil to the dough and cover it with a cloth or lid.Let it rest for 1-11/2 hours.

• Meanwhile mix the finely chopped coriander leaves and garlic and keep it aside.Divide the prepared dough into 6 equal parts and roll in to a smooth ball.On a floured surface roll one portion of the dough to an oblong or round shaped disc.Sprinkle a generous amount of garlic coriander mixture and gently press it with a wet hand.Heat a griddle in a high flame and transfer the rolled kulcha to the griddle.Cover it with a lid and cook it for a minute.

• Flip it to the other side and cook it for another minute or till nice golden spots appear.Transfer to a plate and brush it with butter on both sides.

• Serve it warm with curry of your choice.

• While kneading the dough sprinkle little water at a time and knead it.
• Keep the flame in a high,once the rolled kulcha is transferred to the griddle then adjust it to medium.

Check out my fellow blogger participating in Blogging Marathon #49 here.

Enjoy......................................................

Sumber http://www.naliniscooking.com

Kuthiraivali upma /Barnyard Millet Upma

Now a days millets are so common and many varieties of recipes are available in blogosphere.I too find kuthiraivali aka barnyard millet in Indian stores sold under the name Samo.Its widely used in North India and mostly eaten on fasting days.My blogger buddies Priya Srinivasan and Varada helped to confirm samo is barnyard millet.
According to Wiki there are other names to identify these seeds include Jhangora in Garhwal hills,Moria,Mario,Bhagar.
This millet tastes more like rice so I tried sweet pongal and upma out of it,will share the pongal recipe soon.
Coming to the upma I exactly followed the recipe how we make the arisi upma.My mom adds a small tomato for the rice upma so I tried it with tomato.This upma can be made without onion and tomato,off to the recipe....................................

                                                                        

                                                                                      Kuthiraivali Upma/Barnyard Millet Upma

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   Basic Information

   Preparation time 10 minutes

   Soaking time 10 minutes

   Cooking time 20 minutes

   Serves 2

    

  Ingredients

Ingredient	Quantity
Barnyard millet/kuthiraivali	3/4 cup
Shallots (finely chopped)	10
Tomato (finely chopped)	1(small size)
Ginger/inji (finely chopped)	1 tsp
Green chilly/pachamilagai(slit)	2-3
Hot water	11/4-11/2 cups
Salt	1/2 tsp
Oil	1 tbs

  For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	2 tsp
Channa dhal/kadalaparuppu	1 tbs
Red chilly/varamilagai	1(broken)
Asafoetida/perungayam	a pinch

  Method 

• Wash and rinse the barnyard millet for couple of times with water and soak it with a cup of water for 10 minutes.Drain the water and keep it aside.

• Heat a pan and do the tempering with the given ingredients,add in the curry leaves,shallots,green chillies and grated ginger.Saute it till the shallots turn transparent.Add in the tomato and cook it for a minute.

• Meanwhile boil around 11/2 cups of water in a pan.Now add the soaked barnyard millet and mix it well.Add the boiled water and salt.

• Let it cook for a boil,now cook it covered in a medium flame till the grains cooked completely.

• Serve it warm with coconut chutney or gothsu.

• Do not add too much of water otherwise the upma will be mushy.
• If you feel the grain is not cooked properly,keep it covered and cook in a slow flame.
• Instead of shallots,finely chopped one medium size onion can be used.

Enjoy................................................................

Sumber http://www.naliniscooking.com

Masala Roll Ups /Savory Roll Ups - Easy Evening Snack

My son prefers to eat sandwich and roll for his evening snack,one thing which I make often is sandwich with different filling.
I usually make this stuffing and make a sandwich but for a change instead of sandwich,roll it and toasted in the griddle.My son loved it and asked me to share it in the blog and I was happy.Here I used some green peas to give a texture,it can be skipped or grated paneer can also be added.Since I had some leftover mint chutney,smeared it on the bread slice and its purely optional.With no further delay lets move on to the recipe..............................

                                                                        

                                                                                                         Masala Roll Ups

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   Basic Information

   Preparation time 10 minutes

   Cooking time 20 minutes

   Makes 8 -10 rolls

    

  Ingredients

  For the stuffing

Ingredient	Quantity
Onion(finely chopped)	1(medium size)
Tomato(finely chopped)	1(medium size)
Ginger&garlic(crushed)	2 tsp
Green peas/pacha pattani	2 tbs(frozen/fresh)
Red chilly powder/milagai podi	1/2 tsp
Coriander powder /dhaniya podi	3/4 tsp
Garam masala powder	a generous pinch
Turmeric powder/manjal podi	1/8 tsp
Coriander leaves(chopped)	2 tsp
Fennel seeds/sombu	1/8 tsp
Salt	1/2 tsp
Oil	2 tsp

  For the rolls

Ingredient	Quantity
Bread slices	8-10
Mint Chutney	2 -3 tbs
Butter	3 tbs
Thin sev	2 tbs(optional)

  Method 

• Take all the ingredients ready and heat a pan with oil and crackle the fennel seeds,add the crushed ginger&garlic and fry it for a minute.Then goes in the finely chopped onion,saute it along with a pinch of salt.Add in the chopped tomato and green peas,cook it until the tomato turns mushy.

• Now add in the turmeric,red chilly and coriander powders with salt.Give it a mix and cook it for a minute.Add around 1/4 cup of water and let it cook till the oil separates.Finally sprinkle the garam masala powder and coriander leaves.Mix it well and put off the flame.Let the mixture gets cool down.

• Now take a bread slice and trim the crust,with the help of rolling pin flatten the bread.Apply a tsp of mint chutney if you are using.Then keep two tsp of stuffing in one end of the slice like a strip.Sprinkle some sev on top of the stuffing.Roll the bread up,continue for the rest of the slices.

• Heat a griddle and add the butter and toast the roll till it become golden in batches.

• Serve it warm with ketchup.

Checkout my fellow bloggers participating in Blogging Marathon#48 here.

Enjoy............................................................

Sumber http://www.naliniscooking.com