Cabbage - Moong dal Kachori

Moong dal -  dry curry was prepared for the lunch as one of the side dish. As usual some curry was left and I was just thinking of turning the dry curry into some yummy snack.
Suddenly the Kachori came into mind. So it was tried and thats how  we got to have Yummy Kachoris for our evening snack.

Kachoris are very famous in Rajastan., Gujrat and  in most parts of North India. It is also one of the street food in many places in India. It is one of the yummy filling snack too. 
Kachori is always done with moong, aloo or even whole moong. The moong is cooked and spices added to it and then used as stuffing and the outer layer will be normally maida.
Here I have used Rava /thin variety of semolina and the kachori turned as crispy and yummy.
Let us see the The recipe Now :

Things Needed :

Cabbage  + Moong dry curry : 1 Bowl
Chiroti rava /Thin variety of Semolina : 11/2  Cup
Ghee : 1 Tablespoon
Salt : As required
Jeera /Cumin seeds : 1/2 Teaspoon
Oil : 1 Cup

Method :

1. Take a big bowl and add chiroti rava, 1 tbs of ghee, salt and jeera.

2. Mix all the ingredients nicely and kneed the dough well. It should be soft.

3.Now divide the dough into small and roll as small poori.

4. Fill in the dry  curry and bring all the edges to middle and press a little.

5. Flatten a bit and keep the ready to fry kachori on a plate.

6. Prepare the stuffed kachoris and arrange them in a plate.
7. Keep a pan on the fire and add oil. Let it get hot.
8. Now fry the done kachoris one by one on medium and low flame.

9. Let it turn golden brown on both sides.

10. Remove it from hot oil and put it on a kitchen tissue.

11. Fry all the kachoris the same way.

12. Serve Kachoris with ketchup or chutney.

Note :

Remember to use the good curry. It should be completely thick.( No moisture content). Use of wheat flour instead of rava is optional. Use of garam masala to dry curry is optional.
Time : 30 Mintues
Serves : 8 to 10 Kachoris can be prepared.

Preparing Cabbage + Moong Dal Curry

Wash and cut cabbage into very small. 1 Small bowl
Wash and dry roast moong dal and cook till they turn soft.
Now keep a pan on the fire add oil, mustard seeds, jeera and fry. Add curry leaves and green chilly.
Add cut cabbage and fry on low flame. Add cooked moong dal, required salt and stir nicely. Let all the moisture dry completely. Add grated coconut and mix it well.

Let this curry cool completely. Use the cool curry and prepare yummy kachoris.

Jack Fruit Rave Rotti

Jack Fruit season is almost over and you need to wait for fresh fruits for next season. 
Just before the season  I got this fruit from my sister. She lives in Kadiyali./Udupi. The fruits are very tasty and we do long for this jack fruits to have at least once a year.

Viji's house the jack trees did not bare many fruits, because This year the fruits just fell off before it got ripening. Some thing must have happened since there was no rain until July end and the trees must have suffered  of no rain. It did not bare many fruits and the ones started to grow it fell off and rotten. A few were there to eat. So she gave us one Jack Fruit and it took long time to ripe. Any ways we were lucky to have.
Jack fruit rotti is very tasty and you can have them for breakfast or dinner.
It is easy, quick and healthy too. 
I have used medium size rave/rava/semolina, very little coconut, jack fruits and salt. The sweetness in the fruit adds the sweet. Extra sweet is not used here.
Let us see the recipe now :

Things Needed :

Jack fruits : 1 Bowl (15 to 20 fruits).
Medium size Rava/Semolina/Sooji : 2 Cups
Coconut : 3 to 4 Tbs
Salt : To taste.
Oil : 3 to 4 Tbs

Method :

1. Cut jack fruit into small pieces.

2. Grate coconut and grind it with jack fruit pieces. Do not add any water while grinding.
3. Take it out from the mixi jar to a bowl.
4. Add salt and mix 2 cups of medium size rava.

5. Mix the batter well. Add little water if required only.

6. Keep a pan on the fire and heat. Clean it nicely with a clean towel or kitchen tissue.
7. Sprinkle some oil on the tava and spread around it. Let the flame be very low.
8. Take a handful of the batter and spread it as thin as you like.

9. Sprinkle some oil on the top, cover and cook for a minute.
10. Turn the other side and cook for 30 seconds.

11. Jackfruit rotti is ready to serve. Repeat the same with remaining batter.

12, Serve with any side dish of your choice. We had it with ghee and chutney powder.

Note : 

Do not add any water while grinding. Adding more coconut is optional. The ground mixture has moisture and it mixes well with rava. Or you can add only if it is necessary. The batter should be bit thicker than idli batter. Adding jaggery is optional. I did not add any spice or sweet except salt.
Time : 30 Minutes

Serves : 3 to 4 (As you serve).