MATAR KACHORI

MATAR KACHORI

INGREDIENTS

FOR THE DOUGH

• Maida - 1 cup (250 grams)
• Oil - 1 tablespoon
• Warm water - 1/4 cup
• Baking powder - 1/4 teaspoon
• Salt - 1/4 teaspoon

FOR THE FILLING

• Peas - 1 cup
• Red chilli - 1/4 teaspoon
• Turmeric powder - 1/4 teaspoon
• Coriander (dhania) powder - 1/2 teaspoon
• Cumin seeds (jeera) - 1/4 teaspoon
• Oil - 2 teaspoons
• Salt to taste 
• Garam masala powder - 1/4 teaspoon
• Green chilli chopped - 1
• Besan - 2 teaspoons
• Oil for deep frying

METHOD

• Prepare the dough first.
• Sift flour, salt & baking powder together.
• Add oil & mix them well.
• Next, add warm water slowly & knead well to form a dough.
• Cover the dough with a damp cloth & keep it aside for an hour.

•  Heat water in a pan & boil peas.
• When the peas are well boiled, strain them.

• Mash these boiled peas a little such that only some of them get mashed.

• Next, heat oil in a pan & add cumin seeds to it.

• Add the mashed peas & chopped green chillies to the oil.

• Fry peas for a minute & then add red chilli powder, salt, turmeric powder & garam masala powder & mix them well till the peas are cooked well.
• Once cooked well, add besan to the peas & fry for another 2 minutes.

• Turn off the flame & the filling is ready to be used.
• Next, take the dough that was initially prepared
• Divide it into 7-8 balls to make the kachoris.
• Flatten each ball a little & add 1-2 teaspoons of filling into it.

• Stuff the filling inside & make a ball again.

• Flatten this ball again using hands.
• It should be slightly thick otherwise it might get pores while deep frying.

• Next, heat oil for deep frying.
• Drop these flattened kachoris in the hot oil.
• Deep fry them from both sides till they are cooked well.
• Keep the flame moderate as it would lead to perfect kachoris.

• Once fried well, take them out & keep them on a paper towel so that it soaks the excess oil.
• Matar kachori is ready to serve.

PANEER BUTTER MASALA

PANEER BUTTER MASALA

INGREDIENTS

• Paneer (cottage cheese) cut into cubes - 1 packet (200 grams)
• Tomatoes chopped - 5-6
• Ginger (grated) - 1/2 inch
• Green chilli (chopped) - 1
• Sugar - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Coriander (Dhania) powder - 1 teaspoon
• Kasoori methi - 1 teaspoon
• Salt to taste - 1 teaspoon approx
• Asafoetida (hing) - a pinch
• Cumin seeds (jeera) - 1/4 teaspoon
• Red chilli powder - 1/2 teaspoon
• Cashew nuts - 2-3
• Cream - 2-3 tablespoons
• Oil - 2 tablespoons
• Garam masala powder - 1/4 teaspoon
• Water - 2cups

METHOD

• Heat oil in a pan.
• Add asafoetida (hing) & cumin seeds (jeera).
• As they crackle, add grated ginger.
• As ginger turns light brown, add the chopped tomatoes & green chilli.
• Add coriander (dhania) powder, turmeric powder, salt & red chilli powder to the tomatoes.
• Mix them well.
• Cook the tomatoes for 7-10 minutes.
• After 7-10 minutes, turn off the flame & allow the mixture to cool down.
• Grind this mixture in a mixer grinder.
• Next, put this mixture back in the pan & turn on the flame.
• Add kasoori methi & sugar to the mixture.
• Cook it well till the mixture starts leaving oil.

• Next, take the cashew nuts & make a paste.
• Add a little water to the paste & then add it to the tomatoes.

• Mix them well & then add 1/2 a cup water to the tomatoes.
• Bring them to a boil & then add the rest of water.

• Boil it well to make a slightly thick gravy.
• Add 2-3 tablespoons of cream to this gravy on a lower flame.
• You can use either dairy fresh cream or Amul packaged cream for this purpose.
• Boil them for a little while till it is absorbed well by the gravy. This will take 1-2 boils.

• Now, add paneer cubes to the gravy.
• Allow them to boil (1-2 boils)

• Once cooked well, turn off the flame.
• Add garam masala & mix.
• Paneer butter masala is ready to serve.