Sunday, 14 February 2010

Kachori and Imli Chutney

Hello everybody. I hope all of you are enjoying the month with so many festivals and celebrations. My Shivaratri festival was quite successful with only fruits and one major snack . We kept away from rice but missed out on all the goodies like Usli and Guggari too this year. It was only fruits but I did make some Kachoris (for the first time they weren't bad at all) which girls liked a lot but I think I have to make it again to get them perfectly well. In the meantime, I am sharing the recipe may be you will get it perfectly in the first time...I did use Wheat flour instead of the all purpose flour.
For the covering:
All purpose flour (maida) - 2 cups
salt to taste
soda bi carb a pinch
ghee - 1 table spoon
For the filling
split black gram... urad dal - 1 cup(wash and soak for two hours and drained)
cumin seeds (jeera) - 1 spoon
asafoetida a pinch
dhania powder(dry coriander powder) 2 tsp
red chilli powder
salt to taste
oil for frying....

Sieve the flour, salt and soda. Rub in ghee and knead the flour with water (just enough) to make a hard dough. Keep aside for 30 minutes. For the filling grind all the ingredients coarsely without much rather any water. Saute the ground filling in a tbsp of oil and keep aside.
Divide the dough into lemons sized balls...
shape each dough ball into a small cup.
fill 1tbsp of the filling to the hollow in the cup.
seal and pat into rounds. Flatten a bit to Puri shapes
Heat the oil in a kadai..roll out the fried balls into a little flat puris (not too thin) and fry till it is golden and crisp.
Remove and drain the excess oil, and serve with Aloo sabji or Imli chutney... or both....

Imli ki chutney (tamarind chutney):
This sweet and sour chutney is tasty with almost any savoury snack.. specially with samosas and kachoris. Simple to make this chutney has a greater shelf life like the ketchups.

1/4 kgs Tamarind (Imli)
2 cups GratedJaggery (Gur)
2 tsp Roasted cumin (Jeera) Powder
2 tsp Red chili powder
Salt To Taste
1 tsp Black salt
1 tsp Garam masala

Add 3 cups of water to tamarind and bring to the flame and cook for 15 - 20 minutes.
Take out the pulp from the tamarind mixture.

Strain it and add the jaggery or sugar, cumin powder ,chilli powder, salt, garam masala and mix well.
Cook again on medium flame till jaggery completely dissolves and the chutney gets to a thick liquid consistency. Add water to keep it in a liquid state
This Chutney thickens more on cooling so check for consistency when using the water.

Hoping to get a feedback about this when you try.