Monday 26 February 2018

GREEN PEAS KOCHURI (MOTORSHUTIR KOCHURI)





I love chilled winter because of  varieties  green vegetables, specially green peas. Pair of hot peas kochuri with spicy ‘aloordom’ on dish in winter is kind of dream in hands.Bengalis can’t think without ‘motorshutir kochuri’ and ‘Kosha aloordom’ in winter season.So celebrate your winter  in your own way with hot  peas kochuri.
.Here is the recipe.



INGREDIENTS: 1)Green peas: 500 grams.
2) White flour (maida): 500 grams.
3)Wheat (chakki atta):150 grams.
4) Whole cumin seed: 1 tablespoon.
5)Red chili powder:2 tablespoons.
6) Ginger paste:2 tablespoons
7)Green chili:4 to 5 pieces.
8)Dry roast masala(cumin seed:1/2 teaspoon,red chili:2 to 3 ,bay leaf:1piece):make it 1 teaspoon.
9)Ghee:1 tablespoon.
10)White oil:1/2 liter.
Salt to taste.




PROCEDURE:1) Peel off green peas. Keep it in a bowl.
2)Make a smooth paste of green peas (500 grams) and green chillies (4 to 5 pcs) in mixer. If the paste become coarse the kochuri will not puffed properly.

3)Take a frying pan ,add 2 tablespoons of white oil in it. In hot oil, add cumin seed,green peas paste, ginger paste( 2 tablepoon),red chilli powder(2 tablespoon),ghee( 1 tablespoon) and required amount salt in it.Add ¼ teaspoon of sugar in it for perfect flavour. Stir this mixture still drying.The mixture continuously stir  until it dries out.Sprinkle little bit sattu for quick drying. Now add dry roast masala(1 Teaspoon) in it.

4)Our filling is ready. Let it dry for few minutes.






5)Now take 500 grams maida and 150 grams chakki atta in a bowl. Add 4 t0 5 teaspoon of white oil and required salt in it. Knead dough very well. Keep aside for atleast 20 minutes.






6)Divide dough in small pieces.For stuffings ,take a dough ball on palm and make like katori(small bowl) for filling with dried peas mixture in it.
Make all dough balls like this.



7)Take round board (chaki) and greese the board with oil.Keep a ready dough ball on it and flatten ball with rolling pin.Ready all stuffed balls like this way.
8)Place a karai on gas and pour sufficient amount of oil for frying kochuris.When heat comes out from karai , our oil is ready for frying. Now fry motoshutir kochuri.







Our hot green peas kochuri is ready. This kochuri  goes very well with’ alurdom’.
It is very common in Bengal








Try this in your kitchen.
Hope you like it.




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Monday 19 February 2018

GATTE KI SABJI


Gatte ki sabji is an authentic and traditional dish from Rajasthan.Though we are Bengalees we are fond of regional dishes.And so me and my husband are always trying with our  best.It is a delicious curry prepared with gramflour or besan.





"Gatte" means cooked gramflour dumplings and when these dumplings are added to the spicy curd gravy are called "Gatte ki sabji".

It is very enjoyable in winter and rainy seasons as it is very spicy.But it can easliy digest for the presence of curd.

Ingredients:

1) Besan(gramflour) : 250 grams.

2) Haldi powder:1/2 teaspoon.

3) Red chilli powder:1 tablespoon.

4)Cumin powder:1 tablespoon.

5) Ajwain (carom seed):1 tablespoon.

6) Saunf (fennel seed): 1 tablespoon.

7) Red chilli:2 or 

8)  Bay leaf: 2 or 3.

9) White oil:4 tablespoons.

10) Ghee :1 teaspoon.

11) Curd:200 grams.Salt to taste.
Procedure:1)Take 250 grams of besan in a bowl.Add ajwain (1 teaspoon),saunf(1 teaspoon),red chilli powder (1teaspoon),white oil (2 tablespoon)and

required amount of salt in it.Mix all ingredients while still in dry form.
2) Add little amount of water in the mixture.Be careful about water ,more water will spoil the mixture to make dough.Take little amount of oil on palm

and make dough carefully.Add water slowly taking care that the final dough is smooth and stiff.

3) Now divide dough in small balls.Round small balls by using palm. Add little oil in chaki (round board).Place a dough ball on it make like thick roti.

Now round this roti like a pipe .These are "Gatte".
4)Boil water in a pan.Add these long gatte in it.Boil  for 3 to 4 minutes.

5) Strain gatte from water and cut into small pieces.Take the long gatte out when they become start floating on the surface of water as they become light on getting cooked




6)For the gravy, make a smooth paste of curd with little bit of haldi,red chilli powder,cumin powder and salt to taste.Add sufficient amount of water in it.
7) In a frying pan heat ajwain (1 teaspoon),saunf (1 teaspoon),bay leaf(2 or 3 in nos),red chilli (2 or 3 in nos).Allow it to crackle.

8) Add ready curd mix to the frying pan.Cook the spices on low flame for few seconds.Add 1/2 cup of water to bring down the temperature so that masala does not burn.

9) When oil comes up to the surface add small gattes to it and allow it in simmer for about 4 to 5 minutes.


  Gatte ki sabji is ready to serve. Enjoy it with hot rice or puris.

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