Matar Kachori – Spiced green peas stuffed into flaky deep fried dough

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Hello my Dear Wonderful Readers!!

How have you all been? it’s been so long right? I am not sure where I have to begin but let me tell you, the feeling you get when you make something for the blog and then the thrill of taking photos, oh I missed that!

It’s been a busy few weeks, it all started with my son spilling water over the mac book and leaving me handicapped for a  week. LOL. We were on the breakfast table going on about our normal everyday morning routine and suddenly all you remember is he was playing peek-a-boo and wuussshhh !! there was water all over the key pad. You know I have this routine where I wake up early just to make sure I can have a nice cup of green tea all alone and maybe blog too. But that day, both my son and the husband decided to wake up earlier than usual and everything went downhill from there!!

Anyways after paying  a hefty sum at the apple store they returned the mac to us, with a new key pad and all. Thank god. It was during that week that we took a quick trip, just the husband and me and oh how I have missed being a girl! You know what I mean, after we got married, and the house  and the baby, I haven’t had the time to think about anything else! I am sure if you are a mother too, you would understand. For a few days, I woke up whenever I wanted, I did not have to worry about making food or dealing with clutter or anything! just a few days and trust me all that it does it REJUVENATES YOU!!

Anyway after we got back, it was a week full of rains and Bengaluru was cloudy all the time! The true ‘Bangalore’ that I “oh-so longed for” during the sweltering heat the last couple of weeks. So that is when I decided it would be nice to make HOT HOT Kachoris! Now before you say that these are unhealthy cause they are deep fried, here is something you should know. I never make deep fried stuff at home and when I do, I make sure it’s not just for the three people here, I SHARE! 😛 So that means I always make a very small batch of these and I always make sure I share.

These Kachoris are flaky and crispy on the outside, and stuffed with spices and peas on the inside. There are many variations of the Kachori. You can fill them with onions, potatoes, different types of Dals ( lentils) etc. This is the basic version that incorporates greek peas, spices and I added caramelised onions (cause I love the taste of caramelised onions with flaky dough)! Traditionally served with a sweet tamarind chutney and a mint and coriander chutney these deep fried crispy Kachori’s are best enjoyed with your evening tea. (I usually serve it with coffee but you get the idea right!)

Also make sure you finish them right away or at least store them in air tight containers, but for the best experience, serve them just as you take them out of the oil!

 

Ingredients for the pastry :-

  1. Maida/ Flour – 1 cup
  2. Whole wheat Flour – 1 cup
  3. Salt – 1.4 tsp
  4. Baking Powder – 1.2 tsp
  5. Water – 1/2 cup ( or just enough to make a nice tight dough)
  6. Oil – 3 tbsp

 

Instructions for the pastry :-

  1. In a large bowl, add all the flour, whole wheat flour, baking powder, salt and give it a good mix with a whisk
  2. Then add the oil and mix with your hand till the flour resembles bread crumbs
  3. Now slowly add water, a little at a time to make a nice tight dough ( water may also increase or decrease depending on how fresh your flour is)
  4. Try not to over work the dough ( like you would do when you make bread) This will ensure that you have a nice flaky crust
  5. Once the dough comes together to form a nice ball, cover with a damp cloth and set aside to rest ( 10- 15 mins)
  6. Mean while you can get ready with the filling

 

Ingredients for the filling :

  1. Green peas – 250 gms ( I used the frozen kind but any would do)
  2. Onions – 1/2 cup ( finely sliced)
  3. Oil – 2 tbsp
  4. Asafoetida –  one pinch
  5. Ginger – 1 tsp ( paste)
  6. Chilli Powder – 1 tsp
  7. Turmeric Powder – 1/4 tsp
  8. Garam Masala – 1 tsp
  9. Coriander Powder – 1 tsp
  10. Raw Mango Powder/ Amchur Powder – 1 tsp ( heap)
  11. Jeera/ Cumin – 1 tsp
  12. Sauf / Fennel Seeds – 1 tsp
  13. Salt – 1 tsp  (or according to taste)

 

Instructions:-

  1. In a non stick pan, add oil. Once the oil is hot add the cumin seeds and Asafoetida. As soon as they begin to sizzle add the onions and fry till golden brown
  2. Then add ginger, chilli powder, turmeric powder, garam masala power, coriander powder and give it a good mix
  3. Next add the green peas.Stir well to ensure that the green peas are coated well with the spice mix
  4. Lastly add the fennel seeds and salt
  5. Cook till there is no water and the  mixture is dry
  6. Set aside to cool down
  7. Now if you want you could use the back of a spoon to mash up the peas so its is easier in the next step but I usually leave it like that so you get to bite into the green peas

 

Final assembling and frying the Kachoris :-

  1. Now take your dough that has been resting for so long. Divide it into 6 – 7 equal halves and roll into small balls
  2. Slowly roll out each of these balls into small coins (around 10 – 15 cms in diameter)
  3. Then using a spoon, add the cooled green peas mix to the centre of the rolled out coin
  4. Now slowly, bring the ends of the coin together to make a nice dumpling. ( the same technique you would use to make momos or stuffed parathas)
  5. Make sure you get all the ends together and there is not what your stuff will spill out
  6. Now place the dumpling back on your counter and slowly press down to flatten in out into small discs
  7. Again you wanna be very gentle with it so you do not have the stuffing tearing through the dough
  8. Once you have done this will all the balls, you are ready to fry them
  9. Pour enough oil into a deep dish to ensure that the dish is covered at least 70 %
  10. Turn the flame on to medium high. These kachoris are not fried on high heat, so make sure the flame is at medium high
  11. Now slowly add the flattened discs maybe 2 or three at a time ( do not over clutter or you will bring the temperature of the oil down and then it will take longer to cook and they might not puff up as required)
  12. Fry the kachoris till they are nice and golden brown and then set on a kitchen paper to absorb all the oil
  13. You kachoris are ready! Serve right away with sweet and sour tamarind chutney or mint and coriander chutney

 

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White Chocolate Cinnamon Mango Cake with fresh Mango and Cream – Happy Mothers Day!!

 

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Hello my wonderful readers!!

Today is Mothers Day!! Happy Mums days to all the wonderful mums out there!

This time I wanted to make it extra special so I baked a cake for my mum. In all honesty I am always looking for a reason to bake a cake and when something this wonderful comes my way, why wouldn’t I bake!! My mum loves simple subtle flavours. She like soft textures and warm colours. Everything I am today is because she taught me the right way. Often I stop in my tracks just to rethink and I ask my self, what would “Amma” / mum do right now? This usually happens when I am dealing with my son 🙂 You know many people say they won’t wanna have kids and for the longest time even I dint think I would ever be ready, but then today I look back and I ask myself, how could I have been so stupid to see the obvious. Yes I would have been able to travel more and meet more people and learn more languages and read more, but you know what? some day my little one will also fly away from my nest and then I will have all the time in the world for that. This journey that I am on is the most fulfilling journey ever! No it cannot be compared to anything and I will not undermine it by saying that it can 🙂 The reason I say all this is cause, today as a mother I realise how and why my parents said what they said. Today I realise how wrong I was and how miserable I would have been if I decided otherwise. There are exceptions to the rule, but the bottom line is, the only reason “Home” is “home” is cause home is where nothing can go wrong. My son will turn two in a few months and today we were learning how to eat mangoes with our hands. It was so funny! I had to give him a bath after the whole episode, but these baby steps are so precious. So heart warming!! These are the moment I thank my mum for having helped me decide what was right. When I see my child do well that is when I see how my mum made the right choices for me! Its funny how mums have it all under control no matter how things are on the outside!!

Ok this recipe is actually a very simple white chocolate cake with fresh mangoes, mango cream and a hint of cinnamon. Super simple to make and it is both decadent and yet so simple and fresh!! You should totally try it. Its the best Mothers Day cake ever!!

Ingredients for the White Chocolate Cake :-

  1. White Chocolate – 400 gms
  2. Butter – 400 gms
  3. Cake flour – 4 cups
  4. Cinnamon Powder – 1/4th tsp
  5. Powdered Sugar – 2 cups
  6. Vanilla Extract – 1 tbsp
  7. Whole Milk – 1 + 1/2 cup
  8. Vinegar – 1 tsp
  9. Baking Powder -3 tsp
  10. Eggs – 5

Instructions :-

  1. Pre heat your oven to 180 C and grease and dust two cake tins with butter and flour. Set aside
  2. In a large bowl, combine flour, baking powder, powdered sugar and cinnamon powder
  3. Sieve the mixture into another bowl and set aside
  4. Now heat a large pot of water. In another bowl, add the butter and white chocolate. Now place the butter and chocolate bowl over the mouth of the boiling hot water (without touching the  water) Let the chocolate and butter melt completely. Once the mixture has melted set it aside to cool down
  5. In another bowl add the milk and the vinegar. Stir with a fork and set aside. It will curdle ( thats what you want)
  6. In the bowl of your stand mixer with the paddle attachment, add the eggs. Beat till well combined
  7. Then add the butter and white chocolate mixture and mix for one minute on medium
  8. Next add the milk and vinegar mixture and finally the vanilla extract
  9. Mix well on low speed till it combines well
  10. Next add the flour and cinnamon mixture into the wet mixture, in 3 batches. Give the mixture a good mix (make sure to stop in the middle to scrape down the sides of the bowl)
  11. Weigh the enter wet mixture and then pour equally into the two tins
  12. Bake at 180C for 45 – 50 min or until a tooth pick inserted comes out clean without any batter stuck to it
  13. Once the cake is ready, take it out of the oven and set to cool down to room temperature for 15 mins
  14. Then run a knife around the sides of the cake and demold the cake and let it rest till completely cool.

Ingredients for the Filling and the cream :-

  1. Mangoes – 3 cups of finely cubed
  2. Whipping Cream – 3 – 4 cups
  3. Vanilla Extract – 1 tsp
  4. Fine Powdered Sugar – 1 cup
  5. Sprinkles – as much as you like ( optional)

Instructions :-

  1. Take one cup of the chopped mangoes and blend to a fine paste. Set aside
  2. In the bowl of your stand mixer add the whipping cream and whip on medium speed. Once the cream reaches a soft peak consistency, add the vanilla extract and mango puree. Now with the speed on medium, slowly add the sugar and whip to stiff peaks. Set aside ( you could make some without the mango puree just for colour contrast)
  3. To assemble the cake, cut the cake into two equal halves, pipe the mango whipped cream, add chopped mangoes and top with the next level of cake
  4. Once you reach the top, pipe a little mango cream anyway you like and top it off with sprinkles!!

Teriyaki Baked Tofu with Udon Noodles Salad

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Hello my Dear Wonderful Readers!

How have you all been? I really miss blogging as often as I did before and I wish there was a way out, but there is just so much happening that every post is pretty much a miracle. Even food seems to come from every where else but my kitchen! We have had cousins over and new plans on our minds and the little one seems to get a little more naughty every  passing day. Also I don’t know how many of you feel it, but when its this hot, I just can’t get my self to cook. I feel like my kitchen is a furnace and unless it really necessary (meaning my son’s food) I make excuses to sit under a fan and drink some ice cold water! So as part of the salad craze that I had last week, I made this once for a Friday night dinner and let me tell you , it was awwwwweeeessssoommmeee!! The crunchy vegetables and the perfect soft yet spicy tofu was just the best thing to have on a warm summer evening.

Ingredients for the Teriyaki Sauce

  1. Water – 2 cups ( remove 2 tbsp of water separately in a bowl)
  2. Soya Sauce – 2/3rd cup
  3. Dark Brown Sugar – 1/2 Cup ( add more if you like it sweeter)
  4. Crushed Ginger – 2 tbsp
  5. Crushed Garlic – 2 tbsp
  6. Corn Flour – 2 Heap Tbsp

Instructions 

  1. In a sauce pan, mix water and soya sauce and bring to a boil
  2. Then add the brown sugar, ginger, garlic and stir well
  3. Now let the mixture boil for 15 mins ( this will being out the flavours from the ginger and garlic)
  4. After 15 mins, mix the corn flour with the 2 tbsp of water separately. Mix well
  5. Add the corn flour mixture to the soya sauce and water mixture
  6. Finally boil the mixture for another 10 mins
  7. It will turn into a thick sauce
  8. Your teriyaki sauce is ready

Instructions for the Noodles :- 

  1. Heat water in a pot and cook noodles according to the instructions on the pack.
  2. Once the noodles are ready and drained, add 1.4 of the prepared teriyaki sauce to the noodles and give it a good toss

Ingredients for the Tofu

  1. Teriyaki Sauce
  2. Silken Tofu – 1 block ( we love silken tofu cause of its cheesy texture but you can use any tofu that you like)
  3. Sesame oil – 2 tbsps
  4. Sesame Seeds – 1 tsp

Instructions for the Tofu

  1. Pre heat your oven to 200C and line a baking tray with foil
  2. Brush the silver foil with some sesame oil and set aside
  3. In another bowl, cut the tofu and insert skewers into the tofu and arrange evenly over the prepared foil lined baking tray
  4. Spoon the prepared Teriyaki Sauce over the tofu and let it rest for 15 mins ( while the oven pre heats). Sprinkle some sesame seeds and some sesame oil over there tofu for extra flavour
  5. Once the oven is ready, pop the tray into the oven and roast for 45 mins at 200C
  6. After the tofu is ready, prepare a salad bowl with all your favourite vegetables.
  7. Line the bottom with the teriyaki noodles and place the tofu skewers over the noodles!
  8. Ready to Dig IN!!