Hing kachori is a famous street food in Kolkata served along with chana dal or aloo sabji.It is common outside Dakshineshwar Kali temple or Belur Math(this is where I had it for the first time).I was so much impressed with the piping hot kachoris that thought of giving it a try.So I made them for Durgashtami this year(sorry for posting this so late :p) and the combo was just awesome-Hing er kochuri and niramish Aloo Dum :-)
Ingredients - urad dal/kaali dal/split black lentil(1cup) ginger(small piece) fennel seeds/saunf(1/2 tspn) asafoetida/hing (1/2 tspn) green chillies(3-4) salt to taste sugar(a pinch) oil wheat flour(2cups) water for kneading
Method - Wash and soak the urad dal in water overnight or for 6-7hours. Grind the urad dal with green chillies to a paste. Make a paste of ginger and saunf separately. Heat oil in a non-stick kadai. Add hing,ginger and saunf paste. Then add the dal-chilly paste. Stir it continuously,adding salt and sugar. Cook for sometime until the mixture drys up. Knead the flour with some oil and water. Make small balls out of the flour. Stuff in the mix inside the ball and roll it into a puri. Similarly stuff and roll all the puris. Heat oil in a pan for deep frying. Fry the kachoris till golden brown. Serve hot kachoris with aloo dum/potato curry of your choice.
Muga gathi as it is called in konkani is a famous vegeterian whole moong dish which you would find in any religious functions specially Ganesh Chaturthi.This is a favourite amongst almost all Goans :) Apart from being tasty, this dish is very very healthy as it is made out of sprouts.So if you have never tasted sprouts other than in salads it is time to try this out..
Ingredients - whole moong sprouts(2 cups) freshly grated coconut(1 cup) red chillies(2-3) turmeric powder(1/2 tspn) tamarind extract/paste(1/2 tspn) coriander seeds(1/4 tspn) cloves(2) black peppercorns(2) mustard seeds(1/4 tspn) asafoetida/hing oil/ghee curry leaves/kadi patta salt to taste jaggery(1/2 tspn)
Method - Soak whole moong overnight.Next day morning place them in a muslin cloth,tie it close for the entire day.Again soak them in water for overnight.In this way you will get sprouted moong the next day morning. The above procedure can be followed to make sprouts at home or you can buy it.I prefer making at home. Pressure cook the sprouts till soft. Grind to a fine paste-coconut,haldi powder,red chillies,tamarind paste,coriander seeds,cloves and peppercorns. Heat some ghee in a non-stick kadai. Add hing,mustard seeds and curry leaves. Add the above ground mixture.Then put in the cooked sprouts. Add jaggery and salt as per taste. Let it cook for about 2 minutes. Serve hot moong sprouts gravy with chapati/puri or steamed rice :-)
