Jack Seeds Kachori

Kachori/Kachuri/Kachodi or Katchuri is a fried dish. It is one of the famous dish of Rajastan and very popular dish in North India and world wide now a days. It is a savoury and spicy fried dish. There are so many varieties of Kachoris. For example onion kachori, peas kachori, mava (kova) Kachori, etc etc etc. Even sweet kachoris also very popular and kachori can be eaten during upavas (fasting). 

Ready to Serve Hot Kachoris

 Kachoris are prepared with maida and moong dal usually. But as I said earlier there are varieties of stuffing is done and filled. I have used moong dal and jack seeds and little spices like cumin seeds, pepper etc.
Lets see some benefits of eating jeera/cumin seeds.
Jeera/Cumin seeds are one of the important spice, and famous for their wonderful flavour and aroma. They also have number of health benefits. Jeera can help to improve digestion and helps to overcome insomnia. It helps to improve digestion and stomach ache. Jeera is high in fiber and is good remedy for constipation. In Ayurveda, it is said that it is capable of preventing and healing severe digestive disorders like piles. Jeera contain high potassium and that helps to maintain our blood pressure and heart rate. They contain anti bacterial and anti fungai properties and its a great remedy for cold, sore throat and asthama. It is good for people who are suffering from anaemia since it helps in production of hemoglobin. These jeera seeds are good for pregnant women since it contain Iron an Calcium.
No onion or garlic is added in this Kachori.

Things needed :

For the outer layer:
Wheat flour : 2 cups
Maida (All purpose flour ) 1/2 Cup
Ghee or Oil  : 1 Tablespoon
Jeera : 1 Teaspoon
Salt : as required
For Filling (stuffing)
Jack fruit seeds : 8 to 10 (cooked)
Moong dal : 1 cup
Green chilly : 2
Coriander leaves : 1 Handful
Jeera : 2 Teaspoons
Pepper pods : 4 to 5
Turmeric powder : a pinch
Salt : As required
Garam masala powder : 1/2 Teaspoon
Oil : 1 1/2 Cup (for frying)

Method:

1. Remove the outer skin of jack seeds and cook and let it cool. (Pressure cook at least for 8 to 10 minutes).
2. Roast moong dal and let it cool.

3. Wash and cut green chilly, coriander leaves and ginger.
4. Cut cooked jack seeds in to small and put it in a jar along with ginger, coriander leaves,pepper pods and green chilly.

5. Now add roasted moong dal and dry grind with jack seeds mixture.

6. Remove from the mixi jar and put it in a big bowl.
7. Add a teaspoon of jeera/cumin seeds, garam masala powder.
  8. Mix all the ingredients nicely and divide into small size of a ball.

9. Dry roast maida, wheat flour on low flame. Leave it for cooling.

10. Add salt and 1 teaspoon of jeera.and a spoon of chilly powder. Add ghee and mix it well.
.Add required water slowly and then prepare dough.( It should be poori consistency). Let it rest for 5 minutes.

11. Now make small balls with wheat +maida dough.
12. Roll them into small poris.

 13. Add  a tablespoon of jack and spice mixture in the middle of the rolled chapati and bring all the edges to the top.
14. Make like a ball and flatten it slightly and arrange them on the plate.

15. Keep a frying pan on the fire. Put oil and heat.
16. Deep fry ready kachoris on both side. (Fry it on low flame). Put them on the kitchen tissue.

  17. Repeat the same with remaining kachoris.

 18. Serve with green and red chutney or tomato ketch up.

Note :

Dry grind roasted moong coarsely. Let it mix well with ground jack seed mixture. Add spices according to your wish. (more or less). Adding more ghee to the flour might absorb oil while frying. Dry roasting wheat flour and maida help kachori to be crispy. Use of maida or wheat flour is optional. You can not keep kachori for a long time. Since wheat flour is used it will turn soft. You can use any legume instead of jack seeds. (Rajma, Channa or whole moong Field bean/avarekai etc).
Time : 40 to 50 minutes. (The whole process).
12 To 15 Kachoris can be prepared.        

Moong -Brinjal Dry Curry

Ready to Serve Moong - Brinjal Dry Curry

Moong Brinjal dry curry is a side dish. We can have plain Rice, chapatis, roti, or pooris with this curry. Using Moong dal in our diet is one of the very good thought since Moong contain a whole lot of beneficial content. I just of combining Brinjal and Moong together and it tasted very well. The recipe is very simple and any one easily prepare Moong - Brinjal Dry curry and enjoy eating it.
Lets see some benefits of adding Moong Dal  and Brinjal in our diet.
Moong Dal helps to control the blood pressure, it is good source of iron and protein and dietary fiber. It is low in fat and rich in potassium, calcium and B Complex Vitamins. It is easy to digest and and helps to decrease high cholesterol.
Brinjal is high in fiber and antioxidants. It is good for weight loss and helps to prevent heart diseases. Brinjal helps to control the blood pressure and good for diabetics. It helps to control and lower the cholesterol.
Now lets see the recipe. This recipe has no onion or garlic and we can prepare this dish for any special days or on festival days. It goes well with almost all main food items.

Things needed : 

Brinjal : 5  to 6 ( I used the small round brinjals )
Moong Dal : 1/2 Cup
Green chilly : 2
Curry Leaves : 5 to 6
Coriander Leaves : 2 Table spoons
Lemon juice : 1 Table spoon
Mustard seeds : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Ingh : a pinch
Ginger : 1 Tea spoon (grated)
Coconut : 2 Table spoons
Salt : required
Oil : 1 Table spoon
Turmeric Powder : a pinch.

Method :

1.  Wash and cut brinjal and put them in normal water. Keep it aside. Wash green chilly and cut them in to big pieces.

2.  Wash dal and roast them for 3 to 4 minutes. Grate coconut and keep it aside.
3.  Wash and remove the outer skin of ginger and grate it and keep it aside.
4.. Now keep a pan on the fire and heat. Put a spoon of oil and heat.
5. Add mustard seeds and let it splutter. Add jeera and ingh. Fry for 10 seconds
6. Add Green chilly and fry and then add roasted moong dal and stir nicely.

7. Remove the brinjal pieces from water and squeeze out the water and add brinjal pieces to moong dal mixture.

8. Mix it nicely and add a 1/2 cup of water and cook on medium heat. Add grated ginger.

9. Let it cook nicely. Add pinch of turmeric powder and required salt.

10. Stir slowly and let the moisture in the curry dry up.
11. Add coconut when all the water dries up in the curry. Put off the gas.. Add Lemon extract and mix it well.

12. Add coriander leaves and shift  Moong -Brinjal dry curry to a serving bowl. Serve with the main dish you prepared.

Note : 

Do not use lot of water. The curry turns watery and brinjal and Moong will be overcooked and might not taste good. Adding more chilly is an option. Adding onions and garlic also purely optional. No need to add more oil.
Time : 20 Minutes.
Servings : 3.

Red Rice -Whole Moong Kichidi

Red Rice - Whole Moong Kichidi is a main dish. When you are in a hurry or you are running out of time and as a healthy dish, you can prepare Red Rice -  Whole Moong Kichidi. You can have them for breakfast, lunch or for dinner. It is a complete meal with carbohydrates and proteins.

North Karntaka and Maharastra side they use whole moong instead of moong dal in the Kichidi. We, the south Indians use moong dal in pogal. This particular Kichidi contains whole moong, mong dal, Red rice (Organic) and other simple spices like green chilly, pepper, ginger and curry leaves.

Some benefits of using whole Moong in our diet are,
Whoe Moong is loaded with goodies. It is rich in Vitamin A, B, C and E. They are rich in many minerals including iron, calcium and potassium and full of protein. It helps to lower the high cholesterol level in the blood system. Regular intake of Green Moong reduces bad cholesterol and improve the flexibility of arteries and veins. It also regulates the blood pressure. Green Moong is full of complex carbohydrates and full of fiber and helps in digestion. It also stabilizes blood sugar and controls its sudden rise after meal. It helps to keep the energy at a balanced level. Green Moong can be highly beneficial for people having a high blood sugar level.

Here is a recipe of Red Rice and Whole Moong kichidi,  which is loaded with minerals, vitamins and a healthy dish. I am sure all age group people will definitely love this dish.

Things Needed :

Red Rice :  1 1/2  Cups
Whole Moong : 1/2  Cup
Moong Dal : 1/2 Cup
Green Chilly : 2
Pepper : 5 to ^ Pods
Ginger : 1 Tablespoon
Ghee : 3 Tablespoons
Coconut : 2 Tablespoons
Salt : To taste
Jeera : 1 Teaspoon
Ingh (Asafoetida) : a pinch
Lemon : 1 lemon juice
Water : Required
Coriander leaves : 2 Tablespoons

Method :

1. Wash and cook rice and whole moong and moong dal separately . (Pressure cook them for 7 to 8 minutes).

2. Wash and cut green chilly, grate coconut, ginger and keep it aside.Crush pepper pods.

3. Now keep a big pan on the fire. Put 1 Tablespoon of ghee 
4. Put Jeera and crushed pepper.

5. Add cut green chilly and fry until jeera turn slightly brown. Add curry leaves.
6. Add cooked rice, whole moong and moong dal. Mix it nicely. Add required water.

7. Add salt and ingh, ginger. Let it boil nicely for 2 to 3 minutes.

8. Put off the gas. Add lemon juice and mix it nicely. Add fresh grated coconut and remaining ghee.
9. Mix it well and shift the Kichidi to a serving bowl. Add coriander leaves.

    Shift it to the serving dish .

10. Serve  Hot Red Rice Whole Moong kichidi with roasted Papad, pickle and a piece of onion.

 Note :

You can use the Whole moong instead of using moongdal. Using coconut, more or less ghee and chilly are optional. You can add fried onions to the kichidi. It taste different. Use red rice or white rice  according to your choice. Using red rice is good for health since it contains fiber. Make use of less spice for the good health.
Time : 30 Minutes.
Serves : 5

Moong Dal Bulgar Kheer

Moong Dal Bulgar (broken wheat) kheer or Paayasa is a sweet dish. Fresh coconut milk, jaggery, cardamom and cashew nuts are also added and prepared this tasty Payasa.Moong Dal Bulgar Payasa is prepared during the festivals and the feasts. Its healthy since moong dal and bugar with jaggery is used. Cardamom is used to add the flavour and it helps to digest the heavy food easily.

Moong Dal is good source of protein and dietary fiber. It is low in fat and rich in potassium, calcium and B complex vitamins. It is easy to digest and the fiber in Moong dal helps to drecrease high cholesterol.
Bulgar or the broken wheat is a good source of fiber. It contains protein, iron and vitamins. It is low in fat and calories. It also helps to prevent constipation.
Jaggery acts as a digestive agent. It has a ability to cleanse our body. Jaggery provide good amount of mineralss.
Fresh coconut milk is Antioxidants and contain vitamins and minerals.
As I said before this yemmy payasa is a 100 % healthy food. Sweet tooth people can njoy this payasa at any time of the day.

Things needed :
Bulgar : 1/2 Cup
Moong Dal 1/2 cup
Jaggery : 1/2 cup
Cashew Nuts : 6 to 8
Cardamom : 4 to 6 pods
Coconut : 1 Cup
Ghee : 1 Tea spoon
Milk : 1 Cup

Method :

1. Wash and cook Bulgar and Moong dal separately in a pressure cooker.

2. Grate coconut and keep it aside.
3. Powder the caradamom.

4. Now grind coconut with little water and squeeze out the milk. Put the same remaining squeezed coconut and grind again with little water and remove the milk (second time).  Keep it separately.
5. Now put cooked bulgar and moong dal in a big pan. Add jaggery. Keep it on the fire.
6. Mix it nicely. Let it boil for 2 minutes. See that it does not burn at the bottom.
7. Now add the coconut milk which is collected at the second time. ( Little watery).
8. Mix it nicely and let this mixture boil for 2 more minutes. Add water if required.
9. Now add the thick coconut milk (the first time you have collected).
10. Let this mixture boil for a minute. Put off the gas and put the Payasa in serving bowl.

11. Add cashew nuts and powdered cardamom. Mix it well.

12. Add milk and a spoon of fresh ghee on the top. ( 1 Tea spoon will do). Mix it nicely and serve

Note : If you want more quantity you can increase the quantity of moong dal and bulgar and jaggery. You can also use dried grapes (raisins). You can even fry raisins and cashew nuts in the ghee and then pour this mixture to the Payasa. Adding more fresh milk will taste good. Do not boil the coconut milk for a long time. It may smell different. You can also use 1 or 2 cloves along with cardamom.
Serves : 4 to 6
Time : 40 minutes.