Happy Independence Day
Because of some personal and unavoidable
work this blog remains silent for a long time..
So coming back , I missed last month's ICC
this time I am so desperate to make this challenge.
I heard this Bari from my Punjabi friend but
never made it.Thanks a lot of great tips
from Lata of making this in oven as weather
here is so unpredictable in the tamil month Aadi.
I made the bari in the oven.It took almost
2 hrs to make a crispy bari.
500 gm. urad/urd/urid or black gram dal, skinless
375 gm. petha or ash gourd. If this is not available, use same amount
of cauliflower flowerets, but petha is best because of it's fibre
125 gm. ginger
175 gm. green chillies or more
125 gm. cleaned coriander leaves, washed and drained
50-60 gm. black cardamom seeds, coarsely ground
60 gm. whole Panch Pooran
200 gm. coarsely ground red chillies
100 gm. coarsely ground black pepper
60 gm. fennel or sonf seeds, coarsely ground
25 gm. cloves, coarsely ground or pounded
25 gm. whole cumin seeds
10 gm cumin powder
25 gm. black cumin seeds
1 tsp. mace powder
1/4 of nutmeg, freshly grated
15 gm. asafetida or hing powder
15 gm. cinnamon powder
1. Coarsely grind urad dal in a coffee grinder.
2. Soak in enough water to cover 1/2 inch above the dal and leave
for a couple of hours. It will absorb water and become like a thick
3. Make a shallow well in the centre, by lifting out 1/2 a cup of
the mix. Add asafoetida powder in the well and cover with the 1/2 cup
of mix you had removed to make the well.
4. Leave overnight in a warm place, to let it rise a little.
5. Clean, wash and chop petha or cauliflower, grate and squeeze all water out. Keep aside.
6. Grind ginger, green chillies and coriander leaves, all together, in a food processor.
7. Measure all spices into the bowl with the dal.
8. Mix all ingredients with the dal and beat vigorously. You may
need to add a little water if it is too stiff. It needs to be of a
stiff, dropping consistency. If you put a blob of this mix in a jug or
glass of water, it should float to the surface due to trapped air. This
trapped air is responsible for making the baries light.
9. Spread a clean cloth on a clean surface, like a tray in the sun.
This amount needs 2 trays. You can use trays lightly greased with oil.
10. Place(drop) small blobs of about 1 inch diameter, like pakoras, onto the cloth.
11. Leave them in the hot sun, until bone dry (very dry). Store in
airtight containers or plastic bags. Freezer is good, if you have a
Jun 16, 2010
Finally I could able to post for this month's
ICC after missing out the last month mouth
The most happiest news is Harish has
got 453 marks in his school exams.After
his board exams we had a short vacation.
Then the whole month of May was tiring as
we had a renovation work at our home.So finally
settled down with new kitchen.
This month ICC is a popular chat..I used to
make this using Lathamma's recipe which is
a pool proof.
Rava(Semolina ) 1/2 cup
( Plain Refined Flour) 1/2 tbsp.
Cooking Soda 1/2 teaspoon
Salt to taste
Oil for Frying
For Spicy Water
Chopped Mint Leaves 1 1/2 cups
Chopped Coriander Leaves 1 tbsp.
Tamarind 1/3 cup
Green Chillies 4 to 5
Ground Cumin Seed (roasted) 1 tsp.
Kala (Black Salt ) 1 1/2 tsp.
Salt to taste
1. Boiled Potato, finely chopped /mashed and mixed with salt and red .
Cooked Channa or Peas - 1 cup
Salt to taste
Chili powder 1/2 tsp
powder 1/4 tsp
Cook the or peas till tender. Then drain and cook with the till aroma comes out.
For Red Tamarind Chutney
Tamarind 1 cup
Sugar 2 tbsp.
Red powder 1/2 tsp
Dry Roasted cumin powder 1 tsp
Kali Mirch (Black pepper) powder 1/4 tsp.
Warm water 2 cups
Oil 1 tsp.
Salt to taste
Method to prepare:
In a bowl take semolina, plain flour, Cooking Soda, salt, 2 tablespoons of oil and knead well to make a stiff dough, leave it bit stiffer than normal.
Cover it with a wet muslin cloth and let it rest for 15 .
Then pinch out very small balls and roll them into small circles.
Put the rolled out circles back under the muslin cloth while you are rolling the rest and before they can be fried.
Heat oil in a thick bottomed pan, deep fry the
The idea is to puff them and fry them till golden brown.
Take them out and put them on kitchen paper towel, to get rid of the extra oil.
Notes: Allow the to cool before storing them in an airtight container. Else they will become soggy.
For making spicy water or
Extract pulp from the tamarind
Add mint leaves, coriander, ginger, chillies and dry roasted cumin seed to the tamarind pulp. Add little water and blend to a smooth paste.
Add salt and black rock salt to taste.
Put it in the fridge to cool down.
Add water as required.
How to make Red Tamarind Chutney
Extract the pulp from tamarind.
In a pan dry roast the cumin seeds and the cloves. Pound them into coarse powder.
To the tamarind pulp add , sugar, red powder, black pepper powder, roasted cumin powder, cloves and salt.
Put the mixture in a pan and heat for 5 minutes on medium heat.
Remove from heat and let it cool down.
This will tend to thicken up, so add warm water if it becomes too thick.
Once it cools, blend the contents in a blender to a smooth paste.
Poke a small hole in the center of the
Add a tsp of mashed boiled potato / Channa in the middle of the . Add a little of the red tamarind Chutney. Dip it in the spicy water / pour some spicy water in it..
Apr 17, 2010
Mar 15, 2010
Feb 15, 2010
Wishing you all Happy Valentines Day.
It is really hard for me to sit before the comp
as Harish's Board exams are nearing..Next week
he has practical examinations..
This month's ICC is quiet interesting as I never had
a chance to eat this in my place..I have tasted this
while ago at my friends place before shifting to India..
I made moong dal filling . Next time I would try this
Adapated from Medhaa's Aunty and Tarla Dalal
Resting Time for the Dough is app 1/2 hr - 1 hr
Frying time for the Kachoris - 20 mins for each batch app.
Soaking Time for the Filling is app. 1 hr
Cooking Time for the Filling is app 15 mins
Yields - 15
For the Dough
All purpose flour / Maida - 2 cups
Oil/ Ghee - 1/4 cup ,
Salt - 1/2 tsp
Water for kneading
mix the flour and salt, Add the oil/ghee and mix till you get a bread crumbs texture.
Slowly add water and make a soft dough. Knead well for about 8 minutes.
Cover and keep aside to rest for atleast half hour.
Special Tips / Notes for the dough:
Keep the dough covered at all times, if not it will dry up and not puff up when frying. If the dough is made right wet cloth can be used if not just a towel.
The dough could spring back for many reasons:
Dough is too cold (If wet cloth is used)
Dough is not soft enough.
Not kneaded for enough time.
Oil is less.
Not rested enough.
Khasta Kachori - Moong Dal Kachori
Split Moong Dal (yellow) - 1/2 cup
Cumin Seeds - 1 tsp
Hing / Asafoetida - a pinch
Curry Leaves - 2 tsp chopped fine (opt)
Green Chilli - Ginger paste - 1 tsp
Sauf / Fennel seeds powder - 1 tsp
Garam Masala - 1/2 tsp
Red Chilli powder - 1/2 tsp
Mango powder / Amchur - 1 tsp
Oil - 1 tsp
Salt to taste
1. Wask and Soak dal in water for atleast 1 hour. You can go upto 4 hours not more.
2. Drain the water well.
3. Grind the dal to a coarsely. (Will resemble Idli Rawa)
4. Heat oil in a pan.
5. Add the hing and cumin seeds.
6. Once the seeds splutter add the curry leaves.
7. Add the dal.
8. Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan.
9. Cook for another 10 minutes on low till the dal turns slightly brown.
10. Add all the masalas.
11. Cook for few minutes till the aroma of the spices hit you.
12. Add Salt.
13. Remove from heat and keep aside to cool.
Special Tips / Notes for the filling:
The fillings have to be really dry if not when rolling they will ooze out when rolling.
Adjust the masalas according to your taste. What is given in this recipe is spicy to the extent one can still enjoy.
For idea on pressing the filled kachori, check out Manjula's method. If you try to press out using a rolling pin, the filling may come out and make holes in the kachori.
Fry the kachori's on medium low to get a crisp outer layer, that is the key. For people using electric stove, the numbers can be going from 6 to 4.
Muttar Ki Kachori from Tarla Dalal:
For green pea filling
2 cups green peas
1 teaspoon green chillies, chopped
1 teaspoon ginger, grated
1/2 teaspoon nigella seeds (kalonji)
2 teaspoons fennel seeds (saunf)
2 bay leaves
1 teaspoon chilli powder
1 teaspoon garam masala
4 tablespoons chopped coriander
2 tablespoons oil
For the green pea filling
Corarsely grind the green peas,green chillies and ginger in a blender without using any water. Keep aside.
Heat the oil in a pan,add the nigella seeds,fennel seeds,bay leaves and ground green pea mixture and saute over a very slow flame for 8 to 10 minutes.
Add the chilli powder,garam masala,coriander and salt and saute for 2 more minutes. Remove the bay leavess and discard. Divide into 12 equal portions.
Pyaz Ki Kachori
For the onion filling
2 cups onions, finely chopped
1 teaspoon nigella seeds (kalonji)
2 teaspoons fennel seeds (saunf)
2 bay leaves
1½ teaspoons green chillies, finely chopped
2 tablespoons Bengal gram flour (besan)
2 teaspoons coriander (dhania) powder
2 teaspoons chilli powder
1 teaspoon garam masala
3 tablespoons chopped coriander
2 tablespoons oil
salt to taste
To make the onion filling
Heat the oil in a pan. Add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and sauté till the onions turn light brown in colour.
Add the gram flour, coriander powder, chilli powder, garam masala and salt and sauté for 2 to 3 minutes.
Add the chopped coriander and mix well. Remove the bay leaves and discard. Allow the mixture to cool completely.
Divide into 12 equal portions and keep aside.
To Make Kachori's
Make a small ball from the dough. Roll out into a 2 inch diameter circle. Or flatten the ball using your fingers having the center thick and sides little thin.
Place about 1.5 tsp of the filling in the center of the rolled dough.
Cover the filling with the dough by slowly stretching it over the filling. Seal the ends and remove excess dough. Repeat with all the balls and keep aside for 5 -7 mins.
Then using your palm, flatten the balls by lightly pressing it, as using the rolling pin will make the filling come out. (See notes below). Keep aside covered. Repeat with the remaining dough.
Meanwhile heat some oil for deep frying. The oil should not become smoking hot. Test to see if the temperature is right by dropping a tiny ball of dough and see if it is rising slowly to the top.
Drop the kachoris in batches of 3-4 gently into the oil. It should rise up slowly. If you don't want to use lot of oil, use just enough for two or three at a time and fry them.
After it rises up (about 2 minutes), turn it over.
Cook for about 6 to 10 minutes till the side down gets a golden brown color.
Turn and cook the other side for another 6 minutes or till its golden brown in color.
Remove when done, cool and store in airtight container.
Serve with coriander chutney and tamarind chutney
Special Tips / Notes for making the Kachoris:
You can fry 3 kachori's at a time.
The oil should be at a heat when you drop some dough it should come up slowly, if the dough comes up too fast the oil is too hot, if it does not come up then the oil is cold.
It will not be crisp if the oil is too hot.
Jan 9, 2010
Wishing all my readers a belated Happy
New year and Pongal.
This month ICC is quiet a challenge for me.I have never
made Moong Dal Halwa..I got lot of lumps even cooking
in a low flame. So I just had to remove the kadai from
the fire and break down all the lumps using the potato
masher..and again on the heat..My hands ached seriously
since I was down with Chikungunya for about a month.
Split (Yellow) Moong dhal - 1 cup Ghee - 1/2 cup Sugar - 3/4 cups to 1 cup (as per required sweetness) Milk - 1/2 cup Cashews/ raisins roasted in ghee for garnish. Method to Prepare: Soak 1 cup moong dal overnight. Next morning, grind to a paste. Heat a heavy Kadai, take initially only 1/2 of the ghee and heat it. Add the dhal and stir continuously, not allowing lumps to form. This part is very tricky as the dhal cooks really fast, irrespective of the ghee. Keep the heat at the lowest and keep stirring even after the dhal becomes thick. Add the rest of the ghee intermittently and cook the dhal until aromatic and the ghee starts oozing out. Meanwhile mix the sugar with water/ milk in a pan and bring to a boil. Add this slowly to the cooking dhal. Keep the fire low at all times and break lumps if formed while adding the sugar and water/ milk mix. Cook until the ghee surfaces. Garnish with cashews and raisins.
Yesterday people of south Tamilnadu had
a complete view of Ring of Fire Eclipse.
The complete ring appeared for for 5 minutes.
Mom called me during the eclipse and told
that they could see the ring in their porch.
The sun is reflected and we could see the
shadow of Ring of Fire at my porch..It is a
Dec 15, 2009
Hello friends , This month Challenge in ICC is Chegodillu or Ring murukku as we call in Tamil. This crunchy snack is my wish list for a long time. Thanks a lot Srivalli for making us do the challenges. Ingredients Rice flour - 3/4 cup All purpose flour/ Maida - 1/4 cup Ghee - 2 tbsp Ajwain - 1/4 tsp Red chilli powder - 1/4 tsp Turmeric really a pinch Salt as per taste Oil to deep fry Method Boil 1 cup water in a bowl, add salt to it. When the water starts boiling, remove from stove, add ajwain, red chilli powder, turmeric and flours. Stir with a ladle to make sure it is mixed well. Pour ghee on it and cover. Once it cools, knead it to form smooth dough. Pinch out small balls of dough and roll them like threads between your palm, bring the ends together to form into small rings Fry them in hot oil til they turn golden in colour.