Sanjeev Kapoor's Uttar Pradesh Ka Khaana

MOONGDAL KACHORI - 30 October 2005, Sunday

Ingredients Quantity For dough Whole wheat flour (atta) 1 cups Salt to taste Oil 4 tbsps + to deep fry For stuffing Green gram split skinless (dhuli moong dal, soaked) cup Oil 2 tbsps Asafoetida a pinch Ginger (finely chopped) 1 inch piece Green chillies (finely chopped) 2 Garam masala powder 1 tsp Red chilli powder 2 tsps Dry mango powder (amchur) 1 tsp Method of preparation 1. Take whole-wheat flour in a bowl. Add salt, four tablespoons of oil and mix. Add sufficient water and knead into a medium soft dough. 2. Boil the moong dal in half cup of water till just cooked and dry. Mash lightly. 3. Heat two tablespoons of oil in a kadai. Add asafoetida, ginger, green chillies, moong dal, garam masala powder, red chilli powder, amchur, salt and mix. Saut for few minutes. 4. Remove from heat and transfer the mixture into a bowl and mash slightly. 5. Divide the dough into even sized balls. Roll them slightly, put the stuffing and gather the edges to seal. Roll into a ball again and flatten slightly. Roll as for poories with hand or rolling pin. 6. Heat sufficient oil in a kadai and fry the kachories till light golden. Drain onto an absorbent paper. 7. Serve hot.

KHATTA MEETHA KADDU - 30 October 2005, Sunday

Ingredients Quantity Red pumpkin 400 gms Oil 3 tbsps Fenugreek seeds tsp Asafoetida a pinch Green chillies (chopped) 2 Salt to taste Turmeric powder tsp Coriander powder 1 tbsp Ginger (julienne) 1 inch stick Red chilli powder 1 tsps Sugar 2 tbsps Lemon juice 1 tbsps Fresh coriander leaves (chopped) 2 tbsps Method of preparation 1. Peel the pumpkin and cut into pieces. 2. Heat oil in a kadai. Add fenugreek seeds, asafoetida, green chillies, pumpkin pieces and mix. Add salt, turmeric powder, coriander powder, ginger, red chilli powder and mix. Add a little water, cover and cook on medium heat for ten to fifteen minutes. 3. Add sugar, lemon juice, coriander leaves. Cover and cook further on medium heat for ten minutes. The pumpkin pieces should get mashed. 4. Serve hot.

MATAR AUR MONGODI KI SABZI - 30 October 2005, Sunday

Ingredients Quantity Green peas (shelled) cup Moong mangodi cup Potatoes ( inch cubes) 2 medium sized Oil 2 tbsps Asafoetida a pinch Cumin seeds 1 tsp Turmeric powder tsp Salt to taste Coriander powder 1 tsp Red chilli powder 1 tsp Garam masala powder 1 tsp Tomatoes (chopped) 2 medium sized Method of preparation 1. Heat one tablespoon oil in a pan, add mangodi and saut till reddish. 2. Heat the remaining oil in another pan. Add asafoetida, cumin seeds, turmeric powder, potato pieces and saut for two to three minutes. Add salt, mix and cover. Cook for three to four minutes. 3. If using green peas boil them (frozen peas too can be used, no need to boil then, just thaw them). 4. Add coriander powder, red chilli powder, garam masala powder to the potatoes. Stir and add tomatoes and two cups of water. Stir and add mangodi and green peas. Mix and cook covered on medium heat for ten minutes. 5. Serve hot.

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Priya

What is 'Moong mangodi'? Is it same as Moong dal?

Mangodi is small marble size vadis made from moong dal and sun dried. You can get it in almost all the Indian grocery stores in USA.