FARARI KACHORI

FARARI KACHORI

2 medium boiled potatoes

1 tablespoon Aro root

1 teaspoon salt

1/2teaspoon chili flax

1 teaspoon chili paste

1/4 teaspoon ginger paste

1/2 teaspoon garam masalo

1/2 teaspoon lemon juice

Mash the potatoes add all the above ingredients  combine, and set aside

For the filling

3 tablespoons fresh grated coconut

handful cilantro chopped

1 tablespoon raisings

3 tablespoons ground cashew nuts

1/2 teaspoon garam masala

1/2 teaspoon ginger paste

2 teaspoons chili paste

1/2 teaspoon salt

1/2 teaspoon sugar

1 teaspoon lemon juice

Mix all the above ingredients and divide into small rounds. Take small amount of prepared potato mix, make small disc and place the filling in the center.   Roll in a ball and deep fry until golden . Serve with green chutney and enjoy .

CHOCO CREAM COOKIES

CHOCO CREAM COOKIES

 

 

1 1/2 cup white flour

1/2 cup unsalted butter ( room temperature)

3/4 cup confectioners sugar

pinch salt

1 1/4 teaspoons baking powder

3 tablespoons cocoa powder

1 teaspoon vanilla extract

1/4 cup milk

 

Butter cream

1/4 cup confectioner sugar

1/4 cup butter ( room temperature)

Beat the sugar and butter till light and creamy. set aside

 

In a large bowl, whisk butter and sugar until light and fluffy. Add sifted flour, cocoa powder, baking powder, salt and milk. Mix all together until well combined. Place the dough on working surface, using rolling pin and little flour roll out dough evenly.Trim the sides out with sharp knife and cut the cookies in to rectangular  . With the fork make little impressions. Place them on greased baking tray lined with parchment paper. Bake for about 15 minutes in the preheated oven at 350 degrees. Remove from the oven, place them on a cooling rack. Once cooled completely spread butter cream on to the inside of one cookie, and place another cookie on top. Push two cookies together. Store in an air tight container.

 

 

 

 

 

 

 

 

 

Note : If the dough is too hard, add couple tablespoons milk.

Enjoy!!

 

WALOR SHAK

 

WALOR SHAK

 

Last week Beena ben  came to visit us and shared fresh walor from her garden. She has a wonderful gift of growing vegetables and fruits. Thank you for sharing all the wonders from your garden Beena ben and Upendra Bhai Majithia. ( Kajal’s parents)

 

 

4 cups walor cut

2 fresh tomatoes finely chopped

3 tablespoons oil

3/4 teaspoon mustard seeds

1/2 teaspoon asafoetida

1 1/2 teaspoons salt

1/2 teaspoon turmeric powder

1 1/2 teaspoons chili powder

2 teaspoons dhana jeeru

 

 

 

Cut the ends of the walor from both sides and remove the veins, cut in to 2 inch pieces. Keep on the side.

In a pot heat the oil. Once heated add the mustard seeds and asafetida, when it starts to crackle add the cut walor sauté for a minute add the above spices except tomatoes .Cover the pan ,add little water on the lid and allow the vegetable to cook. Once half cooked add the tomatoes ,let it cook for few minutes. Once cooked Remove from the heat .Walor shak tastes good with Rotla,Rotli and goes well with plain rice too.

 

 

POBLANO ENCHILADAS

POBLANO ENCHILADAS

So my niece Neha had invited us over and she made delicious poblano enchiladas. I had to ask her for the recipe as it was just oh sooooooooo good. So here’s the recipe. Cant thank you enough Neha Kotecha.

 

 

Filling

1 onion thinly sliced

1 red bell pepper sliced

1 green bell pepper sliced

1 jalapeno chopped

2 teaspoons garlic paste

1/2 teaspoon salt

1 can black beans

1 cup corn kernel’s frozen and thawed (optional)

3 tablespoons taco seasoning hot and spicy

1 teaspoon chili flakes

2 cups spinach chopped

1/2 cup spring onions sliced ( for garnishing)

2 tablespoons oil

2 cups Mexican cheese

 

 

SAUCE

4 poblano peppers( roasted and chopped)

1 cup sour cream

3 tablespoons white flour

3 tablespoons butter

1 tablespoon garlic paste

1/4 cup vegetable broth

1/2 teaspoon salt

1/2 teaspoon black pepper powder

Melt the butter in a pan add garlic paste sauté for about 30 seconds add white flour and mix continuously until is golden in color. Add vegetable broth and whisk until the sauce is thick. Turn the heat off and add sour cream, salt and black pepper  mix all together and let cool. Once cooled place in the blender add  chopped poblano peppers and blend until smooth and creamy. Transfer in a bowl, set aside.

 

 

FILLING

In a large skillet heat the oil. Once heated add onions and sauté until they are translucent. Add chopped jalapeno and  garlic mix well. Add bell peppers, sauté. Add   beans, corn  and spinach  mix , add salt, chili flex, taco seasoning. Mix again cover the lid and cook for about 2 minutes on low heat. Turn the heat off and  set aside.

 

Place tortillas on a surface, spoon prepared filling,  add handful of cheese and wrap tightly. Place seam side down in a baking dish, pour poblano sauce over the top and sprinkle with  remaining cheese. Bake for about 10 minutes over a preheated oven on 350 degrees until heated through. Remove from the oven, garnish with spring onions and Serve hot.