Kachori & Aloo Curry

Ingredents:

Kachori:

• Maida - 250 gm
• Salt - Pinch
• Oil - To fry
• Onion Seed (Kalongi) - 1/2 ts spoon

Stuffing:

• Urad Dal: 100 gm
• Asafoetida: pinch
• Salt - To Taste
• Ginger - 1/2 inch
• Jeera - 1/2 teaspoon

Aloo Curry:

• Aloo - 4 medium,boiled
• Tomato - 2
• Green Chilly - 2
• Corriander for dressing
• Turmeric - 1/2 teaspoon
• Salt - To taste
• Mustard Seed - 1/2 teaspoon
• Amchur - 1/2 teaspoon
• Curry Leaves - 6 to 8

Preparation:

Soak dal for 6 hours and after that dry it with the help of cotton cloth. Grind dal with ginger into a fine thick paste.

Method:

Kachori:

1. Mix all the materials of Kachori Ingredients and prepare a soft dough.

2. Now for stuffing heat a pan put oil 4 ts spoon add jeera and Asafoetida.

3. Add the dal paste and fry it untill it gets dry add salt according to taste.  

 

Note dough also has salt so add salt accordingly. Now cool the stuffing. 

4. Divide the Dough into equal small balls  for kachori.

5. Fill the stuffing on the dough balls carefully so that it should not get broken when you will prepare poori to fry.

6. Heat the pan and pour Oil to fry the kachori. Prepare small shape of kachori and fry it untill golden brown when the oil is ready.

Aloo Curry:

1. Heat pan add oil, add mustard seed when oil is heated.

2. Add chopped green chilly and curry leaves after 1 min.

3. Add fine chopped tomatoes and salt to taste.

4. Cover it for some time on low fame.

5. Once the tomato is cooked add boled potatoes mix it properly fry it for sometime.

6. Add turmeric and water as much liquid you want in the curry.

7. Boil it for 5 min and add corriander along with Amchur powder and you aloo curry is ready to enjoy with Kachori.

Palak Paneer - Mom Special Desi Style

Ingredents:

1. Palak - 1 Bunch
2. Paneer - 150 gm
3. Onion - 1 Medium
4. Ginger - 1 Inch
5. Garlic - 6-8 cloves
6. Tomato - 4
7. Whole Garam Masala - 4cloves, 4 cardamom, 1 inch Cinamon, 1 Bay Leaves, 1 tspoon Cumim Seed.
8. Turmeric Powder - 1/2 ts spoon
9. Coriander Powder - 1 tb spoon
10. Red Chily Powder - 1 ts spoon
11. Garam Masala Powder - 1 Table Spoon
12. Oil -
13. Salt - To Taste

Preparation:

Grind onion, garlic and ginger into a thick paste and keep aside. Prepare a paste of palak in grinder (Raw Palak) and keep aside. Also grate all tomatoes. Fry the paneer upto golden brown ad keep in a plate and dry the access oil.

Method:

1. Heat a pan, pour oil add all the whole garam masala mentioned in point 7 of ingredents.
 2. Add the onion, garlic and ginger paste once the whole garam masala colour changesto brown with nice smell.
3. Add Salt according to and mix it untill the raw smell of the onion disappear.
4. Once the masala changes the colour add the grated tomato into the fried masala and cover it after mixing.
5. Fry the masala again the access water reduces.
6. Mix all the dry masalas mentioned in point 8,9 , 10 in ingredents with water and add it to the fried masala.
7. MIx the masala untill oil seperated.
8. Add Palak paste into the fried masala and cover it after mixing.
9. Remove the cover after 5 min and mix it again. You can see the colour change of the palak and also the perfect smell.
10. Now add paneer and let it for 5 min untill the paneer get soften.
11. Add garam masala powder and 1 inch butter cube. Mix it well. Delicious Palak Paneer is ready to Server.

Server For 2-3 people.

Server it Hot with Chapati or White Rice.