Moong Daal Kachori

Kachori stuffing can be prepared in many ways and today I tried making kachori with moong daal stuffing. Moong Daal Kachori is a perfect tea time snack and has a longer shelf life. You can serve this kachori with chutney or can fill it up with yoghurt and green chutney. So try this crispy & crunchy Moong Daal Kachori for your tea time party!

Makhane Ki Tikki

This weekend I made Makhane ki Tikki as it was first Navratra. I always stick to normal potato and kuttu ke aate ki tikki during fasting but this time I thought why not try something new so I used makhane with potato and the result was delicious and crispy makhane ki tikki. So enjoy this yummy tikki this festival season!

Mutton Aloo Masala

After long I am sharing recipe of Mutton dish and I just love mutton. The dish that I made this time from mutton is Mutton Aloo Masala. I have used lot of spices and aloo in mutton to give it different taste. The spices make it little spicy in taste but I bet you can’t resist having it once you tried it. You can have Mutton Aloo Masala with boiled rice or roti. A perfect dish for a nice dinner party!

Watermelon Juice

Summers are here and yesterday I made cool Watermelon Juice. But I don’t like to have plain watermelon juice so made a variation by adding mint leaves which gives the juice a very tangy & tasty taste. This juice is not only refreshing but very easy to make so stay hydrated this summer season by having naturally sweet Watermelon Juice.

Paneer Bhurji Masala

Our dish for today is Paneer Bhurji Masala. Paneer Bhurji is a quick and versatile dish that is just so delicious! Paneer Bhurji is quick to make and is ideal to make when you are not in a mood to make too much effort. Paneer Bhurji can be served as a main course or can be part of side dish. It tastes amazing with toast but can also be served with hot roti or nan!

Honey Long lata

No festival is complete without dessert and our Holi special dessert is Honey Long lata. This is a famous dish of UP & Bihar. This dish is very similar to gujiya, which is available in northern part of India. This dish is dipped in honey syrup and has khoya / mawa filling in it which makes it a very filling dish & on this sweet note wishing all the members of Desitadka a very Happy Holi!

Ingredients

2 small bowl all purpose flour
1 cup refined oil
1 cup sugar
1 cup khoya
1 tablespoon green cardamom powder
1/2 bowl chopped dry fruits ( as you like)
1 tablespoon coconut powder
1 small bowl honey
1 tablespoon ghee
5 to 6 cloves

Method:

Preparation of Longlatta dough.


1.  In a bowl take all purpose flour and add 4 to 5 tablespoon refined oil and mix properly, then add little water and knead firm dough. Then cover it with wet cloth.

2.  In a pan heat ½ tablespoon ghee on a low flame and add grated khoya in it, keep stirring it on low flame.

3. Cook the khoya till it begins to gather around itself. Then take it out in a bowl and keep it aside to cool down.

4.  In the cool khoya, add ⅓ cup sugar, dry fruits and ½ tsp cardamom powder and mix properly to make sure there are no lumps. Now your stuffing is ready.

2                       

5. Take maida dough in your palms to form a ball.

6. Dust the rolling board lightly with some flour. Roll each ball with the rolling pin to a small circle.

7.   Then with your fingertip, apply water all over the circumference edge.

8 .  Then place about 1 tbsp of the khoya filling on one side of the circle, keeping the edges empty Carefully, bring one side edges and join. Gently press the edges. 

                                  

9. Then bring other side edge and join gently .

10. Again bring other two side and joint gently.

11.  By the help of clove  hold it properly.

12. Heat oil in kadai, then gently slid the longlatta in oil, turn them over carefully and fry the other side. Deep fry them till the longlatta have become light golden.

Preparation of Honey sugar syrup 

1.  Combine water and sugar in a small saucepan

2.  Stir over a low heat until the sugar dissolves

3.  Bring to the boil and cook for 5-7 minutes

4.  Add 1 small bowl honey, green cardamom and coconut powder in the sugar syrup and 

     mix properly

5.  Add fry longlatta in the syrup and keep it in for 5 minutes.

6    Now your Honey Longlatta is ready to serve.

Matar Kachori

Third dish in our Holi special is Matar Kachori. It is made with green peas stuffing. The stuffing is very mildly spiced so that the flavors of the green peas come through. In this Kachori you will enjoy the soft texture of the filling, which contradicts the crusty, crispy outer covering! Enjoy this delicious Matar Kachori this festival season.

Ingredients:

 1.       Green Peas                                : 500 gms (Boiled & grated
2.       Maida                                          : 2 cup 

3.       Salt                                               : 1 teaspoon (According to taste)

4.       Ginger                                          : One small piece (Grated)

5.       Garlic                                            : 4-5 cloves (Chopped)

6.       Red Chili Powder                        : ½ teaspoon

7.       Coriander Leaves                       : Less than ½ Small Bowl

8.       Cumin Powder                            : 1 teaspoon

9.       Garam Masala Powder             : 1 teaspoon

10.   Black Pepper Powder                : ½ teaspoon

11.   Onion                                           : ½ small bowl (Chopped)

12.   Dry Mango Powder                   : 1 teaspoon

13.   Turmeric Powder                       : 1 teaspoon

14.   Ajwain                                          : ½ teaspoon

15.   Black Cumin                                : ½ teaspoon

16.  Oil                                                  : Sufficient for deep frying

Directions:
Preparation of Dough
1.       In a wide bowl, add maida, salt, oil, ajwain and black cumin and needed water and prepare a quite hard dough. Grease your hands with a teaspoon of oil and knead the dough well. Cover and keep it aside for 15-20 minutes

 Preparation of Stuffing
1.       Take a pan and add 2 spoon oil, once oil is hot ad cumin seeds, onion, ginger and garlic and sauté, then add green peas

2.       Mix it well then add cumin powder, garam masala powder, turmeric powder, red chili powder and mix it properly and keep it on low flame for 10-15 minutes

3.       Once your green peas are roast properly grind them mixer grinder (don’t add water)
4.       Now your stuffing is ready

Preparation of Matar Kachori
1.       Dust little flour and roll out the dough into a small circle
2.       Keep a teaspoon of stuffing in the center, gather all the corners and seal the dough with the stuffing inside. Press it down gently to flatten it

3.       Dust a little four and roll out the flattened dough with the stuffing into small circle. Do not apply too much pressure as the stuffing might come out

4.       Heat  oil in kadai, and once oil is hot put your kachori very gently in it and deep fry the kachori

5.       Remove it from kadai after both the sides are cooked well
6.       Now your Matar Kachori is ready. Served with chutney or pickle of your choice

Katori Chaat

Our next in Holi special is Katori Chaat. I love chaat in any form but I especially love this one because you can eat the katori it is served in J So enjoy this heavenly chaat this Holi!

Thandai

We start of our Holi special with traditional north India drink Thandai. Thandai is chilled flavoured beverage which taste terrific when it’s hot. The use of dry fruits and saffron in this drink just elevate its taste completely. Enjoy the festival of colours with this amazing cool and refreshing Thandai.