Chana daal kachori

CHANA DAAL KACHORI is unique to Dar-es-Salaam. This kachori is available in the snack stores mainly on Sunday morning when people queue up to buy their breakfast of jalebi gathia sambharo and chana dal kachori.  Its a kachori that is crispy on the outside and full of chana dal spiced with aromatics lemon and sugar.  The texture unlike the moong dal kachori or toovar kachori is much smoother and the taste slightly sweeter and hence it is recommended that you serve it with a slightly tart chutney as well as the green chutney.   I have shared the recipe here and want to mention that you fry it in in hot oil but on low heat so that the kachori browns slowly and gently rendering the pastry crisp but still soft and flaky.

      2 cups chana daal 1 cup water.   TEMPERING. 2 table spoons oil 4 clove 2 sticks cinnamon 1 tea spoon mustard seeds .    1tea spoon garlic paste 4 tea spoons chili paste 3 tea spoons salt 1 medium onion ( chopped) 1 tea spoon turmeric powder 1/4 tea spoon citric acid 5 tea spoons sugar 1/2 tea spoon garam masalo cilantro ( chopped)       Puri 3 1/2 cups white flour 2 tea spoons salt 1/3 cup oil 3/4 cup water Makes 55 kachori Combine white flour and oil together add little water at a time and knead into dough . Cover and keep on the sid         STUFFING Soak the daal for 4 to 5 hrs. Wash and drain all the water. keep on the side Heat the  oil  in the pressure cooker add cloves, cinnamon and mustard seeds.When it starts to crackle add daal   mix well, add salt, turmeric powder, chili powder, chili paste and garlic paste add water mix all together .Close the lid of the pressure cooker and cook on medium heat to one whistle.  Remove from the cooker and let it cool in a large bawl. Add sugar, citric acid , garam masala, finely chopped onion and chopped cilantro . Make round ball and keep on the side.   Divide dough in to 50 to 55 equal portions. Roll out dough in  to small disc , place the filling in the center .Put together the puri and make small ball. Remove excess dough from the top. Deep fry over a medium heat until golden brown. Enjoy with chatni.  

Fruity Brfi

FRUITY BARFI

     

 

 

 

 

We are so excited with the wedding coming soon, that we wanted to   share the sweetness of the event .So here is the recipe am sharing with you all.

 

2 cups milk powder

1 table spoon ghee

1 table spoon milk

 

Mix milk and ghee together and warm little ,add the mixture in the milk powder and mix well. Sieve this mixture through large sieve (chaini)

This will give you a grainy texture. Keep on the side.

 

 

1 cup grated mawo

1/4 cup chopped walnuts

1/4 cup chopped almonds

1/4 cup chopped pistacious

1/2  cup chopped cashewnuts

3/4 cup desiccated  coconut

1/4 cup chopped raisings

1/4 cup chopped cherries

1/4 cup chopped figs

1/4 cup chopped dates

1/4 tea spoon cardamom powder

few strands saffron.

 

In a large pan add milk powder  2 table spoon ghee and mawa.Mix well and cook on a medium heat for about 2 to 3 minutes while stirring continuously. Add all  the chopped nuts and chopped dried fruits mix well stirring continuously for about 1 to 2 minutes turn the heat off set on the side.

 

sugar syrup

1 cup sugar

3/4 cup water

In a pan add water and sugar ,bring to boil. Simmer until you see the bubble or until 3 string consistency .Add the sugar syrup to the milk mixture until barfi is incorporated well.Pour the mixture in to the greased tray.Let it cool for about 15 minutes ,cut into squares and serve.

 

 

 

 

 

 

 

In a spacious bowl, mix together the full cream milk powder, fresh milk and warmed ghee until it resembles fine bread crumbs.

 

Syrup

 

1 cup sugar and add 1/2 water and bring to a rapid boil then simmer for about 8 minutes until the syrup thickens.   To test the consistency of syrup, dip a teaspoon in the syrup and take a little of the syrup, drop it into the cup of water you have aside for testing.  if it forms a solid ball, the syrup is ready.

quickly take it off the heat and add the milk poweder mix.  stir constantly to ensure all the milk powder is blended into the syrup.  Pour this mixture into the oiled cake tin and let it cool.

pour  the barfi in to the greased tray and let the barfi cool before cutting it into pieces ready to serve

 

 

 

 

Faluda

Faluda

 

 

 

 

1 pack faluda mix

500 ml milk

 

Blend the faluda powder with milk and bring to boil, stirring continuously. Ensure that the faluda powder is  dissolved completely . Turn the  heat off and let cool for few minutes.

 

 

Cut orange in half, scoop out the pulp and set in to small cups.  Pour the faluda mix in to orange peel.Let the faluda set at the room temperature. Refrigerate for about 2 hours. Cut to make wedges . Place wedges on serving platter.Serve chilled.

 

chocolate cups

Chocolate cups

I made chocolate cups to go with my Christmas platter .I am glad I did it, every one really loved this chocolate cups.

 

Melt the chocolate in a microwave, stir until smooth. Fill the cup about a tea spoon with melted chocolate, then paint the sides of the cup with the paint brush all the way to the edges . Refrigerate for about 30 minutes ,peel the paper and fill the cups with candy , ice cream, paan .