KACHAURI - (BEDMI) with ALU, KADDU AND BOONDI RAITA

By:  Ravi

Special Note:

This is a special menu for special occasions.

KACHAURI

DOUGH FOR KACHAURI

Ingredients

2 cups wheat flour

1tbsp oil

Dash of salt

Approx. 1 cup water

Directions:

KNEAD  by adding the water gradually till it is a pliable consistency and keep the dough aside.

PITTHI ( THE FILLING):

Ingredients:

Soak 1cup urad dal for about 5-6 hours .drain the water and grind with as little water as possible adding the following:—

2 tbsp sonf

2 tabps dhania

1 tbsp lal mirch

1 inch piece of ginger

1/8 tsp heeng

Salt should not be added at this time, but should be applied at the time of filling.

Directions:

Make small Balls of dough, roll them and put a spoonful of Pitthi in the center.  Apply a little salt at this time.  Close the Pitthi and roll the filled in dough to Poori size. Apply oil as and when necessary to avoid dough sticking to either the rolling pin or the rolling mat. Use of dry flour for this purpose should be avoided as far as possible. Heat oil in a pan, and check if it has reached a right temperature/ Drop a small piece of dough in the oil; if it comes up right away and does not take time to do so, the oil is ready for frying. Put rolled Kachauri gently in the frying pan and turn it over before it is ready to swell. Now you can allow it to swell.  This makes the two parts even in thickness. Take it out when it is golden brown.  Fry Kachauri one at a time and enjoy them hot.

Tips

Stuffing the dough with the dal filling is the traditional way of making Bedmi but it requires experience and skill. An easier way to make Kachauri is to knead the ground dal with the flour and roll out like normal pooris. The slight difference in “that taste” can be sacrificed for the convenience.

ALU

Ingredients

3 Potatoes peeled and sliced thinly.

2 tbsps oil

1 tsp Zeera (cumin seed)

1 tsp Methi seeds (fenugreek)

1 tsp Sonf (aniseed)

½ tsp haldi (turmeric)

1 tsp dhania powder (coriander)

½ tsp lal mirch (ground red chilli)

Pinch heeng (asafetida)

1 tsp khatai (mango powder)

Salt to taste

Coriander (fresh dhania leaves)

Directions:

Peel and slice potatoes thinly. (First cut it lengthwise in the middle, and then slice both halves in thin slices)

In the pan add oil then heeng and add methi, zeera, sonf.. also add dhania, mirch and haldi .Stir for a few seconds and add about3-4cups of water and then the potatoes.( adding the water before the potatoes brings out a better look to the finished product) Add salt to taste and cover. When done add khatai and garnish with coriander leaves.

Tips

Take down the pot from the flame before adding the methi etc.,--a precaution to avoid the spices getting burnt.

PUMPKIN (KADDU)

Ingredients

1 lb. pumpkin

2 tbsps oil

1 tbsp methi seeds

1 tbsp dhania powder

1 tsp lal mirch

Salt to taste

¼ tsp heeng

2 whole dried lal mirch

2 tsps sugar

1tsp garam masala

Chopped dhania leaves

Directions

Peel and dice pumpkin into 1 inch cubes.Put the oil in the pan and add heeng , whole mirch  ,methi and dhania. Stir and add the pumpkin pieces, add lal mirch powder and salt. Cover and cook over low heat. There is no need to add water as the vegitable itself  has enough water in it. When the vegitable gets soft stir in khatai and sugar and stir .Top with garam masala. Garnish with chopped dhania

BOONDI RAITA

Ingredients

4 cups thick Dahi

1cup Boondi

1 tbsp zeera roasted and powdered

Salt and lal mirch to taste

½ tsp black salt powder (optional, if you like the flavor)

Directions

Soak the boondi in tepid water for a few minuets. Churn Dahi or strain it through a sieve so that it has a creamy and smooth texture. Remove excess water from boondi by pressing very gently between your palms and add to the dahi. Season with salt, mirch and zeera powder.

Special Note:

(1) You can use your artistic talents to decorate the raita with colorful patterns__ red and brown.

Dry roast 3--4 tbsps  zeera on a hot tava or small pan and grind in the spice mill. Do not make a big batch and store in an airtight small container to preserve flavor and freshness.

(2) Alu , Kaddu and Boondi Raita  make a perfect compliment to the Kachauri menu .Alu recipe is the same as for Nagauri.