LIVE TO COOK

Kachori is a concept introduced to me by a Bengali neighbor. She came to our house to introduce herself with a plateful of kachori and a side dish. I liked her as she was very friendly and liked her kachoris more as it was a new taste to me. I learned lots of recipes like this from her and she learned to make perfect dosas from me.

Back home my mom used to make fried items very occasionally as my dad would get sick after eating lots of them. We used to long for those fried goodies and we would celebrate the days like a feast. If you ask my dad about my mom, he will say all the good things about her and also would add that she does not make poori and bhajji for him. I am planning on making this Kachori for him during my next visit to India. I am sure he will celebrate this.

Ingredients:

For the dough:

1 Cup All purpose flour
1 Cup Whole wheat flour
2 tsp Salt
2 tsp Oil

For the filling:

1 Cup Freshly grated coconut
1/2 Cup Peanut (Grind Coarsely)
1 Tbsp Curry leaves (Chopped)
1 Tbsp Cilantro (Chopped)
3-4 Green chillies (Chopped) (Skip if you don’t like hot food)
Pinch of Asafetida

Others:

Oil for Deep frying

Method:

1. Mix flours, salt and oil. Knead into a stiff dough by adding 2 Tbsp water at a time.
2. Mix all the ingredients for the filling in a mixing bowl and keep aside.
3. Take a lime sized ball of dough and roll into 3 inch circle.
4. Place a Tablespoon of mixture in the center and bring the edges of the dough together. Pinch well to seal.
5. Pat carefully with hands and flatten to 2 inch disc.
6. Heat the oil for deep frying in a large Wok. Drop the prepared kachori one by one.
7. Deep fry until it turns golden brown on both sides.

This is my second entry for AFAM event hosted by suganya and this is also the second in 1-in-3.

Occasionally, we go out to eat. When we do, we choose a restaurant that has kids friendly menu that suits our kid’s taste. Though the entrée don’t suit his tastes, most of the time the starters and salads will make his meal. So we look for restaurants that have appetizer options which are good and meat free.

Couple of weeks ago we went to a Szechuan restaurant. As we knew that our kid loves all kinds of bread, we ordered “Scallion Pancakes” for appetizer. As expected, he devoured the dish. We liked it a lot too. While eating, I asked my kid, “Do you like green onion pancakes, honey? Do you want mommy to make it at home?”. With full of happiness he replied, “Yes! I love it! I am Onion helper and mommy is pancake helper!”.

Though I didn’t know how to make scallion pancakes, I was confident that my blog friends would help me. When I searched for the recipe on the internet, I came across Barbara’s post about scallion pancakes with its history and the step by step instructions.

With instructions on hand, I decided to make them for dinner yesterday. I followed the instructions very carefully and the scallion pancake turned out well and was at par with the restaurant taste. I thank Barbara for the recipe and instructions. As this is the first Chinese dish that awed my kid, this goes to “A.W.E.D - Chinese” event hosted by DK. I am happy with the never fail recipe of Barbara and sending the same to “Your recipe rocks” event hosted by Madhuram. I would love to walk in the “Pancake on parade” event hosted by Susan, with the scallion pancake. As per Barbara, “Scallion Pancakes” are famous street food of Beijing. So this suits “MBP - Street food” event hosted by Sia too!

Ingredients:

3 Cups All purpose flour
1 Cup hot water
1/2 bunch Green onions (Chopped)
2 Tbsp White sesame seeds ( I added this for nutty flavor)
2 tsp Salt
Oil for Shallow Frying

** I skipped black pepper as my kid hates spicy or hot food

Method:

1. Mix the flour and salt in a large mixing bowl. Add the hot water 2 Tbsp at a time while mixing the flour with a wooden spatula.
2. Mix well until a ball of dough forms. Knead briefly until smooth. Cover and allow to rest for an hour.
3. Take a lime sized ball and roll into 4 inch circle.
4. Spread some green onion pieces and sprinkle with sesame seeds.

5. Roll into a jelly roll.

6. Flatten it and roll again to a 3 inch circle.

7. Heat 1/4 inch of oil in a shallow frying pan.
8. When the oil is hot, place the rolled pancake and cook until brown spots appear on both sides. If you need a crispy pancake, leave it until it is browned well.

9. Drain well and serve hot.