Misri roti

Treat your loved ones with this traditional and lip smacking Recipe! The method of preparation is quite simple and if tried with love they come out excellent. The word misri means Crystalised sugar lumps and roti means it is made in a form of a roti. But I like to cut them in different shapes as it is easy to eat. I learnt this recipe from my mom she used to make it in a form of a roti. It is a very yummy treat for grown ups as well as the kids. it is also a nice activity for kids as they can help you in cutting into shapes and placing on the cookie sheet. It will keep for quite some time if stored in dry airtight containers.

Making time: 30 mins

Makes: 20- 25 pieces (small)

Ingredients:

1 cup plain flour (maida)

1 cup sugar granulated
1/2 cup melted ghee (clarified butter)

1/2 tsp. cardamom seeds crushed

8-10 pistachios chopped

8-10 almonds chopped

20- 25 pieces of misri (crytalised sugar lumps) (optional)

Method:

1. Pre-heat the oven at 350*F
2. Mix together flour, sugar and cardamom.
3. Add melted ghee, and mix to hold together.

4. Spray some nonstick spray on the baking sheet.
5. Pat and shape into flat 1/2" thick round and cut into desired shapes with cookie cutter.
6. Take a piece of misri and stick it in the centre of the dough. You can add more if you like.
7. Bake in 350*F for 10 - 15 mins or until it is done.
8. Cook till light golden from bottom and edges.

9. Cool it on a cooling rack.

10. Garnish with almond and pistachios. 11. Serve warm or cooled.

Kachori

It's been a long time since I posted; Sorry about that. Things were a little busy with the house search, moving and then finally settling in our new house. Now that I have unpacked, here goes my first post. I have got multiple requests for posting a kachori recipe. We made kachori for Navratri. Kachori is a savory dish from North India. It's stuffing is made by moong dal or onions. This Savoury made from dal, is served with exotic chutneys - Simply mouth-watering !!

Note: The final picture above is taken from the internet.

Making time:

1 hour (exceeding soaking and cooking)

makes: 10- 12 pieces

Shelf life: 2-3 days

Ingredients :
For cover:

1 1/2 cup plain flour

3 tbsp. oil

salt to taste
cold water to knead dough

For filling:

1 cup yellow moong dal washed and soaked for 1/2 hour

1 tsp. garam masala

1/2 tsp tumeric powder

1 tsp. red chilli powder

1/2 tsp. dhania (coriander) powder

1/2 tsp. coriander seeds crushed coarsely

1/2 tsp. fennel (saunf) seeds crushed coarsely

1/2 tsp. cumin seeds

1/2 tsp. mustard seeds

1 tbsp. coriander leaves finely chopped

5-6 curry leaves

salt to taste

2-3 pinches asafoetida

1 tbsp. oil

oil to deep fry

1 tbsp. plain flour for patching

Method:
For cover:

1. Mix flour, salt and oil, knead into soft pliable dough.

2. Keep aside for 30 minutes.

For filling:

1. Put plenty of water to boil.

2. Add dal. Boil dal for 5 minutes, drain.Cool a little.

3. Heat oil in a heavy pan. Add mustard seeds, cumin seeds. When they start to splutter.
4. Add crushed coriander and fennel seeds allow to splutter.
5. Add asafoetida, curry leaves.

6. Add all other ingredients.Mix well.
7. Do not smash the dal fully.But enough to make the mixture hold well.Remove from fire, cool.

8. Divide into 15 portions. Shape into balls with greased palms.Keep aside.

To proceed:

1. Make water and flour paste, for patching. Keep aside.

2. Take a ping pong ball sized portion of dough.

3. Knead into round. Roll into 4" diam. round.

4. Place one ball of filling at centre. Apply some water at the corner of the round.
5. Pick up round and wrap ball into it like a pouch.
6. Break off excess dough carefully.Do not allow cover to tear.

7. Press the ball with palm, making it flattish and round.

8. Repeat for 4-5 kachories.

9. Deep fry in hot oil, on low flame only.

10. If the kachori get a hole anywhere, apply some paste.Return to oil and finish frying.

11. Turn and repeat for other side.

12. Fry till golden and crisp.

13. Small bubbles must appear over kachori.

14. Drain and serve hot with green and tamarind chutneys.

Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.