Kachori, Suji Ka Halwa, Channay ki Tarkari & Aalo Ki Tarkari. Simple and easy way to learn how

Recipe:
Kachori:
• Maida - flour 2 cups
• Namak - salt ½ tsp or to taste
• Oil ¼ cup
• Mix well
• Paani - water as required
• Knead well to a smooth dough
• Cover and leave for 15 mins
• Knead again. Dough is ready.
• Kachori filling:
• Moong daal - yellow lentil ½ cup
• Wash lentil - soak for 15 mins - boil - grind
• Hari mirch - green chili chopped 1
• Fennel - saunf crushed ½ tsp
• Lal mirch - red chili ½ tsp
• Garam masala ¼ tsp
• Zeera - cumin powder ½ tsp
• Lehsan - garlic powder ½ tsp
• Hara dhania - coriander chopped 2 tbs
• Namak - salt 1 tsp
• Mix well
• Divide dough, flatten, add filling and deep fry on low flame.

Sooji halwa:
• Sooji - semolina 125 gms
• Roast on medium flame for 6-8 mins
• Ghee 1 cup
• Elaichi - cardamom 2-3
• Roasted sooji
• Pani - water 2 cup
• Cook well
• Zarde ka rang - yellow food color ½ tsp
• Cheeni - sugar 1 cup
• Cook until oil separates
• Remove excess oil if required

Cholay ki tarkari:
• Oil 3 tbs
• Pyaz - onion finely chopped 1
• Tamatar - tomato grinded 1
• Lehsan - garlic paste 1 tbs
• Adrak - ginger paste ½ tbs
• Lal mirch - red chili powder 1 tsp
• Haldi - turmeric 1 pinch
• Garam masala ¼ tsp
• Namak - salt to taste
• Hari mirch - green chili 3-4
• Pani - water 2-3 tbs
• Chanay - chickpeas boiled 1 & ½ cup
• Pani - water 1 & ½ cup
• Zeera - cumin powder ½ tsp
• Hara dhania - coriander 2 tbs
• Hari mirch - green chili
Aalo ki tarkari:
• Aalo - potatoes 4
• Boil and slightly mash
• Oil 1 tbs
• Raai dana - mustard seeds 1/2 tsp
• Kalonji 1/2 tsp
• Kuti lal mirch - chili flakes 1 tbs
• Namak - salt to taste
• Aalo -potatoes
• Zarde ka rang - yellow food color 1 pinch
• Cook for 5-8 mins
• Gajar achaar - carrot pickle 2 tbs

• Category

  Cooking