GREEN PEAS KACHORI WITH SPICY DAM ALOO (KORAISHUTIR KOCHURI R ALOOR DAM) - A SNC CHALLENGE # 5

SNC CHALLENGE - 5

 

'South vs North Challenge' is the brain-child of Divya Pramil of You too can cook Indian Food. This event started and organised by our lovely friend Divya Pramil. A great going event where recipe exchanges and two teams challenge each other with their authentic regional recipes. Each team gets the time of full month to prepare the recipe and post on their spaces. Hats off to Divya for this great idea!

Thanks a ton Divya for giving me this opportunity, feeling proud to be a challenger.
Welcoming South Team dearies and here is my lovely challenge to them!!!

 

Green Peas Kachori with North Indian style spicy Dam Aloo (Baby Potato) is a traditional and seasonal, one of my favourite Bengali delicacy. Crispy savoury bursting with fresh flavour of seasonal peas. Deep fried bread stuffed with green peas and dam aloo melt your mouth, really scrumptious and truely complementing each other. Bengalis as well as non-Bengalis relish this delightful dish throughout the Winter season.

INGREDIENTS FOR GREEN PEAS KACHORI:

For Filling:
4 Cups Green Peas
4 Green Chillies
1/4 tsp Asafoetida
1 tsp Ginger paste
1 tsp Sugar
1 tsp roasted Cumin seeds (powdered)
1 tbsp Clarified Butter (ghee)
Salt to taste

For Kachoris:
3 Cup All Purpose Flour (maida)
1/2 tsp Salt
4 tbsps Oil + Oil for Deep Frying

METHOD:

How to make filling with Green Peas:

Grind green peas along with 4 green chillies. Add few drops of water while grinding.

Grind peas to make a coarse paste, not very smooth. Set aside.

Heat 1 tbsp clarified butter in a pan or wok. Add asafoetida in it.

Now add pounded green peas in it. Fold for a minute.

Put ginger paste in it. Mix nicely.

Now add roasted cumin powder, sugar and salt in it.

Keep stirring continuously and let all the excess water evaporates from the pounded green peas mixture.

When the mixture is almost getting dry, remove it from heat. Filling is ready now, keep it aside.

How to make Kachoris:

Combine all purpose flour (maida), salt and 4 tbsps oil in a large bowl.

Knead it nicely by adding little water in it to make a smooth dough.

Now make 25 equal small balls from the dough and divide the green filling in 25 equal parts.

Grease a rolling board with 2-3 drops of oil. Place a flour ball on it.

Flat it with a rolling pin to make a circle of approximately 3" diameter.

Place a portion of green peas filling on the middle of the flour circle.

Cover it with flour dough.

Carefully seal it from all edges. Close it well.

Make a round ball again.

Stuff other flour balls with fillings same way like this.

With a rolling pin flatten a stuffed ball 4" wide pressing very gently and give a shape into a kachori. Be careful, filling should not come out.

Flatten all stuffed balls and give a shape into kachoris.

Heat enough oil in a wok for deep frying, till smoky. Add kachori in it. Flip when one side is golden, fry both sides till it done. Drain oil and keep aside.

Continue the process for remaining kachoris.

INGREDIENTS FOR DAM ALOO WITH BABY POTATOES:
750 gm Baby Potatoes
1/4 tsp Asafoetida
1/2 tsp Cumin seeds
1/2 tsp Fennel seeds
1 Bay leaf
Handful of Green Peas
3-4 Green Chillies (chopped)
1 large Tomato (chopped)
1/2 tsp Turmeric powder
1/2 tsp Cumin powder
2 tsps Ginger paste
1 tsp Coriander powder
1 tsp Kashmiri Red Chilli powder
1/2 tsp Sugar (for flavour)
1/2 tsp freshly grounded Garam Masala
2 tbsps finely chopped Coriander Leaves (cilantro)
3/4 cup Sour Curd / Plain Yogurt (thick)
4 tbsps Oil
Salt to taste

HOW TO MAKE DAM ALOO:
Wash baby potatoes nicely. Drain water from it.

Pressure cook potatoes, till it tendered (I cooked upto 3 whistles).

Peel potatoes and set aside.

Heat oil in a wok. Add potato, fry till it turn into golden. Drain oil, keep fried potatoes aside.

Temper with bay leaf, asafoetida, cumin seeds and fennel seeds in the same oil. Saute for 30-40 seconds.

Now add green peas in it. Fry for 2 minutes.

Add chopped tomato and green chillies in it. Mix well.

Put all dry spices, ginger paste and salt in it. Fold nicely for another 4-5 minutes till oil seperates from spices.

Add sugar and fried potatoes in it. Mix well for another 2-3 minutes on medium heat.

Add sour curd now. Fold for another 2 minutes, followed by adding 1/2 cup water in it.

Cook for another 4 minutes.

Add coriander leaves and switch off the heat now.

Serve hot Green Peas Kachori with spicy luscious Dam Aloo.

Enjoy this toothsome Bengali delicacy!!!

TIPS: If fresh green peas are not available, may use frozen peas instead of that.

I am so happy to set this authentic Bengali delicacy to all my South team dearies. Looking forward for your yummy and delightful green peas kachori with dam aloo...I will be always in your support South team's friends. If you have any more queries, please feel free to mail me:

sanolighosh@gmail.com

If you like this recipe, please don't forget to send me your feedbacks...

Hellow my dearies from South team, link your post with gorgeous clicks here....
 

POT ROASTED AYER FISH

A Bengali meal is incomplete without fish. Fishes are prepared in the very nutritious and delightful ways in any Bengali daily meal or occassion. This is a particular dish of ayer fish, I innovated this luscious fish recipe , cooked in traditional onion-ginger-garlic and spicy sauce. A medium spiced juicy fish, very well goes with steamed rice.

INGREDIENTS:
400 gm Ayer Fish, cut in medium sized pieces (aar mach)
1&1/2 tsps Garlic paste
1 tsps Ginger paste
1 Medium Onion (paste)
1 tsp Black Pepper powder
2 tsps Lemon juice
2 tsps Soya Sauce
2 tsps Tomato Sauce
2 tsps Corn Flour
4 tbsps Oil
Salt to taste

METHOD:
Wash ayer fish nicely. Drain all water from it.

Marinate fish pieces with garlic, ginger, onion, black pepper powder, lemon juice, soya sauce, tomato sauce and salt. Keep it aside for 30 minutes.

Heat oil in a wok. Add fish pieces on it. Keep marinated spice mix aside. Fry both sides of fish pieces till golden. Remove fish from oil by using a slotted spoon. Keep those on a plate.

Now add the juice of marination in the same oil. Fry for 4-5 minutes, till spice leaves oil from the side of wok. Now dilute corn flour with little water. Now add corn flour in wok. Mix nicely. Cook for another a minute or two. Remove from heat.

Spead spices mixture on the fried fish pieces. Serve immediately with steamed rice or fried rice or pulao.

CABBAGE ZUNKA

Cabbage zunka is said to be a Goan or Maharashtrian or Konkani dish. Very similar in taste with South Indian Usli. After immediately my marriage, we were in Pune. So our food habit has lots of Marathi or Konkani influence, though we were brought up in Bengal. Really very delicious veg dish, can be served with dal rice. Tastes great! If you like chickpea flour in curry, then this is the delightful option to make this authentic Konkani dish.

INGREDIENTS:
1 Small Cabbage
1/2 Cup Chickpea Flour
Juice of a Lemon
3-4 Green Chillies
1 Cup Shredded or Grated Coconut
8-10 Curry Leaves
1/4 tsp Asafoetida
2 tbsps Coriander Leaves (finely chopped)
1 tsp Mustard seeds
2 tbsps Oil
Salt to taste

METHOD:

Dry roast gram flour for 2-3 minutes. Remove from heat and set aside. Wash and chop cabbage in a very thin slices. In a small bowl, add 1/2 cup water with chickpea flour and mix it nicely to make a smooth batter.

Heat oil in a wok. Add mustards seeds in it. When it starts to splutter, add asafoetida and cabbage in it. Fold nicely. Cover and cook for 5 minutes. Keep stirring occassionally.

Add chickpea batter and curry leaves in it. Fold well. Add 1/2 cup water in it. Cover and cook for 8 minutes on medium heat.

When all water evaporates and cabbages are tender, add salt, grated coconut, lemon juice and green chillies in it. Mix nicely.

Cook for another 3-4 minutes. Add chopped coriander leaves. Switch off the heat now.

Serve immediately with chapathi or plain rice accompanying with dal.

MAAN KOCHU BATA (A SPICY PASTE OF MALANGA COCO / BIG TARO ROOT)

MALANGA COCO, is a edible root commonly used in tropical and subtropical countries, a similar in texture and appearance like big taro root. Biological name: Colocassia esculenta. A very ingredient can used in various dishes i.e. mashed, broiled, boiled or sauteed. The high content of carbohydrates, proteins, minerals and vitamins make malanga root with high nutritional value. In Bengali we called it 'Maan Kochu'. A traditional and luscious recipe of epar bangla (West Bengal) and opar bangla (Bangladesh) is "mann kochu bata" (a spicy paste of malanga coco). Looks traditional but tastes divine with plain rice. Just try this amazing Bengal's flavour!!!

INGREDIENTS:
1/2 kg Maan Kochu (taro root)
1&1/2 cup grated Coconut
3 tbsps Mustard Paste
2 tbsps Tamarind Pulp
1 tsp Sugar (as per taste)
5-6 Green Chillies
3 tbsps Mustard Oil
Salt to taste

METHOD:
Wash malanga coco (maan kochu) thoroughly before peeling.

With a sharp knife, cut off the rough outer rind of the malanga coco. Slice it into pieces.

Grate or chop malanga coco nicely.

Grind grated malanga coco, grated coconut, mustard paste, tamarind pulp, sugar, green chillies and salt together. Grind till it turns a smooth paste. Pour grinded taro root in a bowl. Add mustard oil in it. Stir with a spoon and mix nicely.

Serve with steamed rice. Enjoy this scrumptious and mouthwatering Bengali delicacy on your lunch table.

Over to my blogger friends, for your lovely and precious comments...