Traditional Indian Food-www.exoticfoodflavors..com
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for Best Indian Kolkata Recepies
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SAMOSASCHANA DAAL KACHORI / SAMOSA
MATAR KACHORI
Radhabhallabi- URAAD DAAL KACHORI
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CHANA DAAL PURIS (SPICES APPLIES TO URAD DAAL PURIS)
SERVE WITH GOBI ALOO
- 1 CUPS CHANA DAAL / URAD DAAL / MATAR DAAL
- 2 TABLESPOON OIL 1 TSPN GHEE IN DAAL AND DOUGH
- 11/2 TABLESPOON GINGER - GREEN CHILLY PASTE
- GRIND CHANA DAAL FRY WITH SPICES
- 2 TSPN CUMIN-CORIANDER POWDER
- 2 TSPN CORIANDER-FENNEL SEEDS
- 1 TSPN AJWAIN
- 1 TSPN HING
- 1/2 TSPN TURMERIC
- 1/4 TSPN AMCHUR POWDER OR 1 TSPN CUMIN POWDER
- 1 /2 TSPN RED CHILLY FLAKES
- 1 TSPN GARAM MASALA POWDER
FRY DAAL WITH ALL INGREDIENTS . FRY FOR 1-2 MINUTES .
ADD ALL SPICES AFTER 3 MINUTES .KEEP TEMPERATURE LOW TO MEDIUM .
DOUGH : 2 CUPS MAIDA 1/3 CUP GHEE, 2 TABLESPOON OIL
MIX WELL WITH WATER ADD SALT DESIRED.COVER WITH LID FOR 15 MINUTES AND AFTER 15 MINUTES KNEAD DOUGH AND MAKE SMALL PORTIONS OF BALLS
TO PREPARE DAAL PURIS -IN KADHAI POUR 2 CUPS OIL HEAT
TAKE SMALL ROUND BALLS KEEP 2 TSPN STUFFING ROUND SHAPES CLOSE IT .ON BOARD APPLY OIL ON BOTH SIDES ROLL LIGHTLY .MAKE A ROUND AHAPED PURIS PRESS WITH PALM OF HAND FRY ON LOW TO MEDIUM HEAT . FOR ALL PAKORAS START FRYING AT HEAT 4 AND THEN INCREASE GAS MARK TO 6
BOIL URAD DAAL OR ANY OTHER DAAL FOR 10 MINUTES ON MEDIUM FLAME
