Taste of Kerala

Ingredients

Paneer 1 cup
Big Onion 2
Tomato 2
Green Chilly 1
Ginger-garlic Paste 1 tbsp
Almond Paste( Can substitute with cashewnut paste also) 2 tbsp
Turmeric powder 1/4 tsp
Red Chilly Powder 1tbsp
Coriander powder 1/2 tsp
Kasoori Meth powder 1tbsp
Garam Masala 1/4 tsp
Coriander leaves
Butter 3tbsp
Salt as required
Fresh Cream 1 tbsp

Preparation method

1. Saute the onions,green chilly in little butter till it becomes light brown colour and let it cool .Grind to a thick paste.

2. Make tomato puree by boiling tomatoes in water for 10 mins.Remove from water and dip it in cold water to remove the outer skin.Blend in a mixer till smooth.Strain to remove seeds.

3. Fry paneer cubes till light brown on all sides and soak the cubes in warm water to make it soft.

4. Soak about 5-6 nos almonds in water for about 30 mins and grind it to a fine paste adding 1/4 cup of water.

5. Heat butter in a kadai and add the onion paste and saute till brown in color.Then add ginger-garlic paste and saute for 2-3 mins.

6. Add almond paste,tomato puree,turmeric powder,red chilly powder,coriander powder, garam masala powder,kasoori methi powder ,salt and mix well and cook for 4 mins.

7. Add Paneer cubes with little water and cook on medium heat for 5 mins.Garnish with coriander leaves and fresh cream.

8. Serve with chappathis or Naan.

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 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
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching

Method
For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.
For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.

Shape into balls with greased palms.
Keep aside.

To proceed:
Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4" diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.
Making time: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days

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