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Tuesday, February 16, 2016

Spinach onion rice






Rice is a very common grainthat you can play around with different condaminates and recipes to create an awesome meal.



Have you ever feel you should use leftover rice for a fresh new dish? Yes of course everyone thinks like me, right? 

I dont like to waste food.  You should have sense of portion and quantity. Thats why recipes have been designed  to serve portion food and that the way we cant waste food.

In my refridgerator , you can easily find spinach. Yes we are like popeye the sailor lol. We love spinach.
From smoothie to appetizers to lunch, dinner even dessert and salad. Name it . Its a powerful veggie with superb source of iron. This green leaf is my favorite.

All you need basically is 2 cups of basmati rice and spinach...dinner  is done!!!

Ingredients:

2 cups cooked basmati rice
2 cups Spinach chopped
1/2 medim onion
1/4 cup medium potato chopped in small pieces
1 teaspoon cumin seeds
1 teaspoon green chili paste
Salt
Pinch of asafoetida (hing)
2 1/2 tablespoon oil

Procedure:
  1. Heat oil in pan on medium heat.
  2. Add cumin seeds and asafoetida
  3. Add onion, potato and saute for 7 to 8 minutes until cooked
  4. Add spinach and saute for 2 minutes.
  5. Mix salt and green chili paste into the onion potato mixer. 
  6. Once everything is properly mixed add cooked rice.
  7. Cook rice for 2 to 3 minutes.
  8. Serve hot.
Enjoy!!!!



Tuesday, January 12, 2016

Eggless Dates and carrot whole wheat bread





Its been so long and I haven't posted on my blog due to my India trip and so many other commitments.

Wish you all a Very Happy New Year! 

I gave a surprise visit to my parents and it was just out of this world ! The reaction I got from my parents was unbelievable , I had my best time of life in this trip. This was the first time I was travelling alone without kids and hubby. I was so thrilled, excited and same time nervous, lol

you should travel more often alone to get more travelling experience. 

I spent most of the time with my parents and family members. In this trip I learnt a lot and closely observed life in many aspects. 

I met my neice Disha , whom I really want to mentioned here. She and her friend Nidhi have started an Educational Institute for little kids and the way she is dedicated to her work is admirable. She inspired me to do more and more. Love you Disha!!!
Its running into my family to help others in any way we can. Non stop helping needy, taking care of patients without looking at time and still keeping a smile on your face is not an easy job . Yes my elder brother Dr. Jayesh who has marked his banchmark for me to serve others. Love you Bro:)

So, that is all about my trip, I have more to share but in the next seassion.

After my recent knee injury , i was totally out of my kitchen experiments. Finally , I made it!
I had one box of dates in pantry. So idea was pop up and made this dates and carrot whole wheat bread loaf. It was turned out so good. Hope you like it too.

lets get started.

Ingredients: (1 loaf)

3/4 cup whole wheat flour
1 cup all purpose flour
1 cup carrot shredded 
1 cup seedless dates chopped into small pieces
1/2 teaspoon baking soda
2 teaspoon baking powder
1/4 teaspoon cinnamon powder
1/4 cup sugar
2/3 cup yogurt
1/4 cup vegetable oil
1/3 cup butter room temp.
















Procedure:

  1. Pre heat oven at 350F 
  2. In lage bowl, add whole wheat and all purpose flour and mix them together.
  3. Add baking powder, baking soda, cinnamon powder, sugar,and whisk
  4. Add butter into flour mix and rub it and mix well with flour.
  5. In another bowl, add yogurt, oil and mix it.
  6. Add dates and carrot into yogurt mix . Mix well.
  7. Combine wet ingredients into dry and mix them together with hand well. dont over mix
  8. Spray oil in 9" x 5" loaf pan.
  9. Pour bread mixture into pan and place in oven in bottom rack
  10. Bake it for 50 to 55 minutes. Insert toothpick into loaf and checkif it comes out clean.
  11. Once done, cool it on wire rack .
  12. Slice it.




Enjoy!

Monday, September 7, 2015

Quinoa Moong salad





Back to school!!! isnt it too early to be away for few hrs from kids ? Vacation is always fun with kids. But its time for them to learn more exciting things in school. I wish i could go to school , I love study, new books, stationary and specially Uniform ,which is no longer here in public school. 

After funfilled vacation in New york and toronto now back to normal diet regime . what do you say?
Too much junk food and outdoor eating is not good for me. well not for anyone if you are really into healthy lifestyle.

Everytime I goto Costco, I love to find new salad . I have  tried few and now I feel like its worth to make them at home. Balanced oil and salt proportion is different if you make them at home. So finally I have decided to make them at home.

Quinoa is the best grains to cook so easily. Sometimes , you have to just watch how you are preparing it becasue instruction on pack wont justified the amount of water, oh in my case :(

Green moong is my favortie lentils. Sprouted , boiled or cooked in any form they are so delicious and healthy. Salad, soup, curry, chilli , sandwich , chat, you name it , they are so easy to toss and assemble in any recipes.

So , I have made this salad and I am telling you the truth is its totally awesome. and I liked it because I have added black salt. Taste like chat.

Easy to make.





Ingredients (serves 4):

1/4 cup Quinoa
1 cup Green moong
2 small mini cucumbers
3 small sweet baby bell peppers
7 seedless red grapes
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 teaspoon Black salt
Chopped cilantro
Chopped parsely

Procedure:

  1. In boiling of 1 1/2 cup water , add 1/4 cup Quinoa and cover it at medium heat.
  2. In medium pot boil 3 cups of water and add pinch of salt .
  3. Add washed Green moong in boiling water and let it boiled untill tander but not over cooked
  4. Drain excess water from moong and dont throw away. you can drink or use in any gravy. its healthy drink.
  5. Once Quinoa is cooked fully and all water absorbed, keep it in seperate bowl .
  6. Cut bell peppers in to small pieces. try to get all different colors of peppers to make your salad colorful.
  7. Cut cucumbers in small pieces as well.
  8. Cut grapes in to pieces.
  9. In big salad bowl mix everything together and add black salt, olive oil and lemon juice .
Enjoy!!!!!!!



Friday, July 10, 2015

Kashmiri Chai










Chai , Tea ...hmmm it is very popular drink all over the world and hundred of thousands of different varieties of tea is available now a days. Brewing it with so many spices and blends with fruits and herbs .

I am not a chai lover since childhood till now. My mom said Chai is not good for kids so me and my both brothers were used to have milk (chocolate, bournvita) or plain milk or any kind of flavoured milk. So, I have never tried chai. somehow I didn't like the aroma of chai and still sometimes get headache , may be I am not used to. But I tried green tea and it works because I don't brew it too much. Green tea , ginger,lemon and honey, I love this combination early in the morning to refresh and rejuvenate my body with this Detox drink.

I usually don't go out for coffee or tea because I love to make it at home so I can make it as per my taste. well , not all of kind but still few of my choices. 




Ok so, me and my family got chance to try Kashmiri chai at Remedy Cafe in Edmonton with our friend in cold winter night and I was fall in love with it. Amazing flavour and taste. You basically won't taste it like tea tea taste but aromatic hot milk I would rather say. I was wondering how do they make it?  Always being curious if I like the food or drink or art. then I got another chance to try Iced Kashmiri chai couple of weeks ago. And that was perfect for hot summer day. I love the garnishing and taste of chai. Love it!

http://www.webmd.com/food-recipes/health-benefits-of-green-tea

So finally I have made it!!!! yesss, and it was just perfect. 
hmmm sometimes recipe won't allow you to make as perfect as the creator of it makes but never give up until you achived the best result. Trial and error is always there.





Here you go!

Ingredients: 


1 cup kashmiri tea leaves (you can use green tea leaves as well if you can't find kashmiri tea leaves)
2 cups cold water
2 cups milk (I have used 2% milk)
6 cardamom pods
2 small star anise 
1'' cinnamon stick piece
1/8 teaspoon sea salt
1/2 teaspoon baking soda 
Ice cubes
Sugar as per taste
Almond and pistachio finely chopped for garnishing







Procedure:

  1. In medium deep pot , boil water at medium heat.
  2. while water is boiling, take coffee filter paper and put tea leaves, cardamom, cinnamon, star anise and tied with cotton thread.
  3. Once water is boiling, place tea leaves bag in boiling water.
  4. Add salt and baking soda 
  5. Let it boil for 15 to 20 minutes .
  6. Color of water will start changing into red.
  7. Boil water till reduced half of the actual quantity.
  8. switched off the stove and takeout teabag from water
  9. Add 6 to 7 ice cubes in tea and immediately stir continuously for 8 to 10 minutes to create foam
  10. Switch on the stove and let it boil again
  11. Add milk and sugar and boil it.
  12. Once you are adding milk you can see the change of tea color into pink
  13. Brew it for another 15 minutes
  14. Serve in your favorite mug Garnished with almond and pistachio.


Hope you like it.!!!
Enjoy flavorful Kashmiri chai at home.


 









Tuesday, June 30, 2015

Kesar Kheer







I am the only one who love Kheer like crazy in my home. No matter what but I was making kheer almost every week,but now not anymore.:(

I always make extra rice so I can make kheer, lol

Very traditional sweet which is popular all over the world. Very easy to make without any super cooking skill and very easy dessert which you can make so quickly. It is very flavourful and aromatic creamer sweet. And you know now my saffron love!!!!

I like to use saffron in all dishes. 


Ingredients:

1/2 cup long grain jasmine rice
1/2 cup sugar
a pinch of saffron (kesar)
3 cups milk
1/2 cup whipping cream
1 1/4 cup water
2 cardamoms
1/4 tablespoon almonds
1/4 tablespoon raisins
1/4 tablespoon cashew nuts

1/4 tablespoon pistachio nuts


Procedure:

  1. Wash the rice and drain.. 
  2. Soak the saffron in one tablespoon of warm milk and keep aside. 
  3. Blanch and slice the almonds, slice the pistachio and break the cashew nuts into small pieces. Clean the raisins if necessary.
  4.  Add the rice in wide medium pot on medium heat. 
  5. Add the milk, saffron soaked in warm milk and the water. Cook for a few minutes on moderate heat until the rice is done. Now add the sugar, whipping cream and cook further on low heat until the sugar has blended and the mixture thickens. 
  6. Remove from fire and allow to cool, if you wish to serve it chilled.
  7.  When about to serve, add half of the nuts and mix well. Pour the kheer into individual bowls. Garnish with the rest of the nuts and raisins. 
  8. Serve chilled or hot.



Mohanthal




Mohanthal my favourite  famous Rajasthani and Gujarati Sweet. Its's signature dish which you never say no once you see it.My mom makes the best mohanthal and i have  tried it so many times but  I never got the same taste and texture as she served.Now  I have started trying this and following my mom's instructions and  I got proper texture and taste but still her love and taste is missing.

Well it has lots of calories but once in a while you can enjoy the super delicious Mohanthal. I usually love to make it in festival, so I can eat without guilt ,lolll

Tricky thing is sugar syrup. so you should follow these steps:


  1. One-thread consistency is when a single thread is formed (and does not break) when your forefinger and your thumb are pulled apart gently. 
  2. Two-thread consistency is when two threads are formed (and do not break) when your forefinger and your thumb are pulled apart gently. This stage is also called the soft-ball stage - when a drop of syrup of this consistency is dropped into a bowl of cold water, it forms a soft ball. 
  3. Three-thread consistency is when three threads are formed (and do not break) when your forefinger and your thumb are pulled apart gently. This stage is also called the hard-ball stage - when a drop of syrup of this consistency is dropped into a bowl of cold water, it forms a hard ball 




Ingredients:

2 cups Besan (gram flour) 
1 1/2 cup clarified butter (ghee)
8 cardamom crushed into powder
1 1/2 cup granulated sugar
1 1/2 cup water 
1/3 cup full fat milk
4 tablespoon almonds chopped 
4 tablespoon pistachio chopped
2 tablespoon poppy seeds
saffron strands




Sugar syrup:

  1. Heat water and sugar in pot on medium heat
  2. Stir the liquid and let it boil
  3. Add few drops of milk in syrup ,so impurity of sugar will come out on top of the syrup. take it out from syrup. 
  4. stir the syrup and check the consistency of syrup. it should be 1 1/2 thread consistency .
  5. once you get the consistency switch off the stove and keep aside.





.


Procedure:

  1. Place the gram flour in a wide bowl.
  2. Heat ghee and pour half of it over the flour.
  3. Rub the ghee into the gram flour with the palms till it resembles bread crumbs.
  4. Heat the remaining ghee.
  5. Add the flour and stir continuously till golden brown.
  6. Remove from heat and allow to cool.
  7. Add the golden browned gram flour to the sugar syrup and stir well.
  8. add saffron and cardamom powder and stir.
  9. Pour into a greased tray and spread evenly.Garnish with almonds,poppy seeds and pistachios and allow to cool for 4 to5 hours.
  10. Cut into squares.



Saturday, June 27, 2015

Cranberry Pistachio Eggless Cookies



You dont need to wait for christmas for cookies, right?!!!

 Love baking but don't like to clean up messy kitchen. :(

These cranberry pistachio cookies were made several time during year and on christmas but didn't get chance to post recipe. My so many friends are always asking for eggless recipe. not a big deal to replace eggs with substitute but you have to do trial and error (in my case lol) until it becomes perfect. 

I love pistachio because whenever you make any cookies, cake or sweets pistachio change them dramatically delicious by its garnishing and flavor . 

I never tried fresh cranberry but will soon. I used dried one and works awesome.

Vegan cookies!
http://www.happycow.net/north_america/canada/alberta/edmonton/





Ingredients : (makes 60 cookies)

1 cup Unsalted butter at room temperature
3/4 cup sugar
1 tablespoon pure Vanilla extract
1/4 tablespoon salt
1/4 cup apple sauce
2 1/2 cup all purpose flour
1/2 cup sweetened dried chopped cranberry 
1/2 cup chopped pistachio

Procedure:

  1. Using an electric stand mixer or hand mixer , cream together butter, sugar, vanilla extracts and salt until smooth, for about 2 to 3 min. 
  2. Scrape down sides of bowl so no lumps resides in dough
  3. Add applesauce and mix well. 
  4. Slowly add flour, cranberries and pistachios along with the dry ingredients. 
  5. Divide dough in half and, using a piece of parchment paper, roll dough into shape like logs about 1 1/2'' thick and 12 or 14 ''long. 
  6. Wrap with plastic wrap and refrigerate until firm, about half an hour.
  7. Preheat oven to 350°F (180°C). 
  8. Use parchment paper to line baking sheet so cookies wont stick on baking sheet and easily come out.
  9. Remove dough from fridge and unwrap .
  10. Slice dough into approximately 1/2'' thick rounds or your choice of shape and place on  baking sheet, 
  11. Keep spaced about 1'' apart. 
  12. Bake on middle rack of oven until light golden on rim and firm for 10 to 12 minutes depends on the oven.
  13.  Remove and  transfer cookies to a cooling rack to cool completely.
  14. Store in airtight container.
  15. Enjoy with tea or coffee!!!




  

Wednesday, June 17, 2015

Organic Tofu Sandwich


Everybody loves sandwiches. Easy to make and for perfect lunch as well. My kids are not fussy about food, sometimes yes but on and average never complain because I daily make different lunch for them. 

Breakfast and lunch is the main meal for all of us to be pumped up for energetic day. And if you choose healthy option then would be icing on cake. 

Generally kids doesn't like to eat green leafy and raw vegetables. So, if you mixed them with some tasty options then they would love it.

Tofu, paneer, beans, fruits and vegetables are best combination for vegetarian sandwiches. I am surprised now that even my husband is returning to veg. options, Great move!!!

I have used Sunrise brand tofu.
http://www.sunrise-soya.com/

No more wait to start writing recipe and excited to share with you all

Ingredients: (serves 4)

200 grams Organic firm tofu
1 cup Zucchini shredded
1/2 cup celery finely chopped
1/2 cup  red pepper chopped
1/2 cup green spring onion chopped
4 Italian Ciabatta bun
1 teaspoon honey
1/2 teaspoon chiliflakes
1/4 cup marble cheese(optional) 
cooking oil spray
Green leaf lettuce
tomato slices
Low fat light Mayonnaise 
salt and pepper



Procedure:






  1. Heat medium frying pan on medium flame and spray cooking oil.
  2. Add onion,celery,zucchini,peppers and saute for 3-4 minutes
  3. Add slices of firm tofu. Add salt. pepper and chili flakes and saute for 3 minutes.
  4. add honey and mix it.
  5. Add cheese if you want. its optional
  6. Keep aside this mixture and toast ciabatta buns in frying pan  to make it bit softer.
  7. Apply mayonnaise on buns and put lettuce on it.
  8. place mixture on top of lettuce and then topping with slice of tomato.
Enjoy!!!




Tuesday, June 9, 2015

Coconut Barfi










Life is so busy  with so many activities. Management is the skill which we all have to learn, lol I am trying too but slow learner. 

After long awaited season of summer is here. Fully packed with so many events and one is my soon coming even KB Trunk Show By Shankar Couture for Designer sarees, Dresses, stoles, organic cotton scarfs, tops and more on 14th June to 17th June.

Visit my Facebook page and join me if you are living in Edmonton and if not then you can buy it online too soon.
https://www.facebook.com/kbtrunkshow.byshankarcouture?ref=hl


www.kavitabokhiria.vpweb.ca



I Love coconut. do you?

I love everything about coconut, so many ways to use it in food and health. healthiest option for cooking.
You know what it really scary to break fresh coconut and i had bad experience . so be careful!. 
I made coconut barfi from fresh coconut. but you can buy ready made dry coconut flakes too.






Ingredients:

  • Fresh grated coconut – 2 cups
  • Powdered Sugar – 1 ½ cups
  • Milk – 1 tablespoon or whipping cream 1 tablespoon
  • Ghee – 2 teaspoons
  • Saffron Strands (Kesar) – ¼ teaspoon
  • Cardamom Powder – ¼ teaspoon
  • Pistachios sliced – for garnishing 
  • Water – 1 ¼ cup
  • 1/2 cup khoya (mava)

Method:
  • Grease 8"x 8 " pan with ghee and keep it aside.
  • Take saffron and 1 tablespoon milk in a small bowl. Heat it in microwave for few seconds and then mix. So it gives nice natural yellow color. Keep it aside 
  •  Take coconut, sugar and milk in a pan.
  • Mix well and turn on the heat on medium.
  •  Cook it for 15-17 minutes while stirring continuously.
  • Cook it till all liquid evaporates and mixture leaves the sides.
  • Then add saffron-milk mixture, cardamom powder and khoya.
  •  Mix well and cook it for 10 minutes while stirring continuously. 
  • Transfer to greased pan and spread it evenly.
  • Top it up with sliced almonds or pistachios. 
  •  Let it cool completely. Then divide it into equal pieces.
  •  Serve and store leftover in air tight container. Enjoy!!!!


Wednesday, March 4, 2015

White Kidneybeans and Spinach Curry in Pomegranate Juice




I am obsessed with veggies and fruits. It make me so relaxed whenever I see fresh green vegetables and fruits. I love to pick them and right away some ideas of food pop up. I have never planned my meals unless its a big party that we are throwing.

I love spinach.... just love it. In omelet, curries, smoothies, salads, cookies, or muffins I always try to use them as much as possible. And moreover I am soooo happy because I'm eagerly waiting for spring; my favorite season. Farmer's market, lots of fresh veggies and fruits and outing... I like to stay close to nature and spring always does it for me.

When I came back from my son's swimming class I thought now it's dinner time and as usual I had to think of a last minute meal idea. I had spinach and white kidney beans and then saw pomegranate juice so I created this curry and it turned out unbelievably amazing. It is a good source of iron, protein, and antioxidants.



Ingredients (serves 5) :

2 1/2 cups chopped fresh organic spinach
1 3/4 cups boiled white kidney beans
1/4 cup slices of onion
1/3 cup pomegranate juice
2 cloves garlic
2 " long piece of ginger
3 hot green chili
1/2 teaspoon cumin seeds
1 teaspoon brown sugar
1/8 cup fresh cream or whipping cream
1/2 teaspoon turmeric
1 teaspoon Salt
2 tablespoon Oil

Procedure:

  1. Wash and soak white kidney beans over night and boiled them with salt until tender but not over cooked
  2. washed and clean spinach. Chopped it
  3. Pound garlic, ginger and green chili in mortar and pestle until fairly smooth  paste is formed.
  4. In wide pan heat oil and add cumin seeds make them  crackled .
  5. Add onion and saute until translucent
  6. Add green chili, ginger and garlic paste and saute for 2 minutes
  7. add spinach, salt, turmeric, brown sugar and cook it for 2 minutes
  8. Add boiled white kidney beans with water (don't drained water when u boil beans, it will give thick consistency in gravy)  and mix everything and let it cook for 2-3 minutes
  9. now add pomegranate juice and cook curry for a minute and then add cream.
  10. Cook curry for another couple of minutes 
Serve hot with spinach roti or Brown rice.








Tuesday, January 27, 2015

Greens and Beans Salad

After a long break, I'm finally back to my routine. I'm excited to start my blogging and sharing my recipes again. Sometimes you need a break , what do you think?

No more talk just straight to my new year goal.
I love this salad because it has everything which is so tempting, healthy and delicious.
I usually don't like dressing on my salad. but I don't mind either if its really flavorful.

In this salad I have used three colored peppers, chickpeas, peanuts and pomegranate.
If you have nuts allergy, you can omit or you can use boiled kidney beans as well.






Ingredients: (serves 4)

1 cup green bell pepper

1 cup orange bell pepper
1 cup yellow bell pepper
1/2 cup boiled chickpeas
1/3 cup pomegranate seeds
1/4 cup boiled peanuts
1 tablespoon chat masala
1/2 tablespoon fresh lemon juice

Procedure:
  1. Wash and cut all of the peppers into small pieces and keep them separate.
  2. In a large round plate or any shape arrange peppers then boiled chickpeas and peanuts and in center keep pomegranates (you can decorate the [[;ay whichever way you want to)
  3. Sprinkle chat masala and lemon juice on whole salad .
Calories: 174




Monday, October 27, 2014

Moong Dal Kachori



Festival, food and fun! Yes we had our biggest festival of the year, Diwali and our new year!
Sweets, savory and all yummy treats are still on my countertop. I was so busy with cooking and other chores that I didn't get the chance to write anything for the last three weeks so today I am overwhelmed with words lol where do I start?!

I love Diwali and New Year. I still remember from childhood that I loved to do Rangoli. Rangoli is an art you can do with all different materials. but traditionally it is done with colors. I found fine colorful sand from Michaels.  Also, I have made rangoli with lentils. I love it because when I do it I feel and get so much energy within me as well as divine and spiritual feelings around you!

I have made so many sweets delicacies and savory food. Today I am going to share this tempting traditional Indian recipe with you all.







Kachori is a spicy snack . Kachori is a round ball made of fine flour filled with yellow moong dal, green peas, pigeon peas, Khoya, urad daal or any kind of stuffing. It can be fried or baked. Its a tempting snack with spiciness . So many variations can be found in kachori.
I have made yellow moong daal kachori and green peas kachori. Today I am going to share the yellow moong dal kachori recipe.

Ingredients (makes 50):

Stuffing:

3 cups yellow moong dal
1 1/2 tablespoon fennel seeds (saunf/variali)
2 1/2 teaspoon salt
1 1/2 tablespoon ginger paste
1 1/2 tablespoon lemon juice
3 tablespoon sugar
1/2 teaspoon turmeric powder
1 tablespoon red chili powder
1 teaspoon green chili paste
1 1/2 tablespoon sesame seeds
1 tablespoon garam masala
1 teaspoon mango powder (amchur powder)
1/4 cup chopped cilantro
1/4 cup  golden resins and chopped cashew nuts
1 teaspoon cumin seeds
1/4 teaspoon asafoetida ( hing)
Oil

Outer crust :

3 cups all purpose flour
1/2 cup clarified butter (ghee) room temperature
2 tablespoon salt
1 tablespoon cornstarch
chilled water




Procedure:
  1. Wash yellow moong dal with water and soak in water for at least 3-4 hours. Make sure water should be 1 1/2 times more than the quantity of dal, so that the dal can soak in the water properly. You can add more if required.
  2. After 4 hours, you can see dal is properly soaked and double in size. Drain water and add new water with 2 teaspoon of salt in dal and let it boil at medium heat.
  3. Once dal is fully cooked in salty water, drain the excess water and let it cool down.
  4. In another bowl mix all purpose flour, salt, cornstarch and whisk. 
  5. Add ghee (clarified butter) and mix the flour until it becomes lump free.
  6. Knead dough with chilled  water. Dough should be semi soft. Knead dough for 10 minutes and then cover it with cloth and set aside.
  7. Drain the soaked moong dal. Heat the oil in a pan and add the cumin seeds and asafoetida.
  8. When the seeds crackle, add the drained moong dal and sauté for a few seconds.
  9. Add the ginger-green chilli paste, chilli powder, fennel seeds powder, garam masala, amchur powder, sugar, lemon juice and salt and stir for 5 to 7 minutes till the masalas are cooked.
  10. Add sesame seed, chopped cilantro, cashew nuts  and raisins. Mix well and let it cool.
  11. Grind filling mixture in to food processor for 30 seconds to get coarse consistency so it can be easily form the ball shape. 
  12. Divide mixture into 60 equal portions. Shape each portion into an even sized round ball and keep aside. Depends on which size of kachori you want to make.
  13. Roll out each portion of the dough into a  2' diameter circle.
  14. Place one portion of the filling mixture in the centre of the rolled dough circle.
  15. Surround the filling mixture with the dough by slowly stretching it over the filling mixture.
  16. Seal the ends tightly and remove any excess dough.
  17. Make sure filling should not come out from outer layer.
  18. Make rest of the kachoris with the remaining dough and filling.
  19. Deep fry the kachoris in hot oil over a slow flame till golden brown .
  20. Let them cool at room temperature and store in airtight container.
  21. Serve with sweet and spicy, green chutney.



Rangoli