Instapot - Kozhakattai maavu/Dough

 

Instapot - Karadiyan nombu Salt adai

 

Instapot - Karadiyaan nombu Sweet adai

 

Instapot - Deepavali Lehiyam

 

Chocolate Cake (From Rekha M.)

 

Kachori Kadhi

For Kachori, 

mix Ajwain (omam), ghee/oil, salt and maida such that flour holds shape in your hand when balled up in fist.

Add cold water and mix gently until you get a ball. For kachori, samosa, the dough doesn't need the gluten to activate and become stretchy. THe water holds the dough to getther to get a crumby flaky crust.

What other flour blends can I use to make the khasta kachori dough?

You can experiment with the following flour blends:

1. All-Purpose Flour and Semolina: Mix 2 cups of all-purpose flour with 1 cup of semolina (rava) for a crisper texture.
2. Whole Wheat Flour and Maida: Combine 1.5 cups of whole wheat flour with 0.5 cups of maida (all-purpose flour) for a slightly denser kachori.
3. Maida and Bajra Flour: Blend 1.5 cups of maida with 0.5 cups of bajra flour for a nuttier flavor and coarser texture.
4. Whole Wheat Flour and Jowar Flour: Mix 1.5 cups of whole wheat flour with 0.5 cups of jowar flour for a slightly sweet and denser kachori.

For Kadhi:

• 1 cup Besan (gram flour)
• 1 tsp Turmeric powder
• 1 tsp Salt
• 1 tsp Yellow chilli powder
• ¼ tsp Citric acid (Tatari)
• Water as required
• 2 tbsp Oil
• 1 tsp Mustard seeds
• ½ tsp Hing (asafoetida)
• 1 tbsp Pounded masala mix
• 1 tbsp Ginger-green chilli paste
• ¼ tsp Pounded cloves

For Pounded Masala Mix:

• 1 tbsp Coriander seeds
• ½ tsp Cloves
• 1 tbsp Black pepper
• ½ tbsp Saunf (fennel seeds)
• ½ tbsp Jeera (cumin seeds)

For Kachori Stuffing:

• 1 tbsp Oil
• 1 tsp Jeera (cumin seeds)
• ½ tsp Saunf (fennel seeds)
• ½ tsp Hing (asafoetida)
• 1 tbsp Chopped ginger
• ½ tbsp Chopped green chilli
• ¼ cup Moong dal, soaked
• ½ tsp Red chilli powder
• ½ tsp Black salt
• ½ tsp Roasted jeera powder
• 1 tbsp Pounded masala mix
• Water as required
• ½ tsp Amchur powder (dry mango powder)
• ½ tbsp Kasoori methi (dried fenugreek leaves)
• ½ tbsp Chopped coriander

For Kachori Dough:

• 1 ½ cup Refined flour
• 1 tsp Salt
• 3 tbsp Ghee
• ½ tsp Ajwain (carom seeds)
• Water as required
• 1 tsp Oil
• Oil for deep frying

Dabeli

For Dabeli,

Potatos, cilantro flavored with dabeli masala

Pav 

https://www.tarladalal.com/dabeli--mumbai-roadside-recipes--33401r

To make dabeli, you need to make the potato mixture first. Combine the dabeli masala, sweet chutney and a little water (approx. 1 tbsp) in a bowl and mix well. In a non stick pan, heat the oil, add the prepared dabeli masala mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously. Add the mashed potatoes, salt and a little water, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously. Remove from the flame, transfer it to a plate and press well with the back of a spoon. Sprinkle the coriander, coconut and pomegranate on top. Keep aside. Our mixture for dabeli is ready!

To proceed, take a pav slit it into half. Apply 1 tsp of

geeli lehsun ki chutney and 1/2 tbsp of sweet chutney evenly on the inner sides of the pav. Stuff with 2 tbsp of the stuffing and top with 1 tsp of onions, 1 tsp of masala peanuts and 1 tsp of sev. Repeat with the remaining ingredients to make 3 more dabelis. Just before serving,cook each dabeli on a hot tava (griddle) for a minute using a little butter. 

https://www.tarladalal.com/homemade-dabeli-masala-powder-42290r

For Homemade Dabeli Masala Powder

1/2 cup coriander (dhania) seeds

4 tsp cumin seeds (jeera)

2 tsp fennel seeds (saunf)

6 clove (laung / lavang)

2 tsp black peppercorns (kalimirch)

2 small sticks cinnamon (dalchini)

4 black cardamom (badi elaichi)

4 star anise (chakri phool)

4 bay leaf (tejpatta)

1/2 cup grated dry coconut (kopra)

6 whole pandi chillies , broken into small pieces

2 tbsp sesame seeds (til)

2 tsp black salt (sanchal)

4 tbsp Kashmiri red chilli powder

2 tbsp sugar

2 tbsp oil

Method

For homemade dabeli masala powder
 

1. To make homemade dabeli masala powder, combine the coriander seeds, cumin seeds, fennel seeds, cloves, peppercorns, cinnamon, cardamom, star anise and bayleaves in a broad non-stick pan, mix well and dry roast on a medium flame for 1 to 2 minutes.
2. Remove in a big plate and keep aside.
3. In the same broad non-stick pan, add the dry coconut, dry red chillies and sesame seeds and dry roast on a medium flame for 1 minute.
4. Remove in the same plate and allow the mixture to cool completely.
5. Once cooled, add the black salt and red chilli powder.
6. Blend it in a mixer till smooth.
7. Transfer the mixture into a deep bowl, add the sugar and oil and mix well with your hands.
8. Store homemade dabeli masala powder in an air-tight container in the fridge. Use as required.