Superlicious Aloo Kachori

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My father in law is an excellent cook 🙂 …Charit is the same and hopefully Arnav also has it in his genes. The best thing about his cooking style is- he keeps it simple, easy and outcome is delicious. I can’t count the number of times I have come back from work and binged on delicious snacks he keeps ready for me. My mother in law also has this thing; anything that’s cooked when I am at work- she will make it a point to keep some of it aside before hand and when I am back- she will serve it. I am lucky!

Papa made these wonderful Alu Kachodis on Holi- we had a feast! The sad part was I had to go to work after having these, sad…Nevertheless here is the recipe, straight from him!

Ingredients : (Makes – 20-24 Kachoris)

Boiled Potatoes- 6-7 Medium size

Salt as per taste

Green Chillies- Finely chopped

Fennel/Saunf- 1.5 tsp

1 tsp Cumin seeds (Jeera)

3 tsp coriander seeds (saboot dhania) – semi crushed

Oil for frying and dough

500 gms All purpose flour (maida)

Water For the dough


For the filling-

Add cumin seeds (jeera) & crushed coriander seeds, salt, saunf/fennel seeds and green chillies to boiled potatoes. Mix and mash well.

Mix maida, salt (or as per taste-just for the dough) and 4 tablespoon oil to form stiff dough. Beat the dough on the kitchen platform to make it stretchable and smoother. This should be made 2 hours prior to making Kachoris.


Make small balls out of dough and the stuffing separately.

Take a small piece of dough, press it nicely and flatten it on the palms, such that the dough is thinner towards the circumference, put  the stuffing mixture (gathered into a ball) and wrap it back carefully into a ball of maida. When you wrap it twist the dough nicely in the center. Packing back is similar to doing a stuffed Paratha, just that this is smaller and you have to be more dexterous with your hands. Take extra care to leave no open ends while wrapping it back.

Flatten it again with the palm of your hands. The Stuffing is equally distributed now.

When you put them in oil, it is ok to let the oil be medium hot- as soon as you put the kachoris- immediately increase the heat- that helps make the dough rise and the Kachoris are crispy.

After a bit, decrease the heat and let them fry until they are crisp and golden brown.

Take a wooden spatula to move around the kachoris when frying them.

Serve it with Dhania (coriander) chutney and enjoy! 🙂



Tangy Capsicum & Corn Rice

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Tangy Capsicum & Corn Rice


Sometimes I don’t want to make or have Chapatti, Arnav & Charit don’t want to have Daal Chawal, we want to have something different and yet don’t want to dine out or order- we want to keep it light. What do you do then? Experiment- make it an “easy experiment”. So we threw these vegetables with the rice and just adding lemon juice to it made difference to this one- try it and you will be pleasantly surprised!


Rice- 1 Bowl- Cook and keep aside.

Onions- 2 small- sliced long

Tomatoes- 2 small sliced long

Boiled Corn- 1 Bowl

Capsicum- Red Yellow & Green- sliced into long strips

Boiled Peas – ½ Bowl

Sliced Green Chilies- 1-2 – optional

Lemon juice- 3 tsp

Salt as per taste

Cumin seeds & Mustard Seeds- 1 tsp each

Cream- 1 Tbsp- optional

Oil- 1 Tbsp

Chopped coriander


In a sauce pan, heat oil, now add the cumin seeds and mustard seeds. Once the cumin & mustard seeds crackle, add the chopped onions.  Let them fry until they are is golden brown, now add the chopped tomatoes and stir on regular intervals.  Add the chopped capsicum. Once the capsicum is cooked, add corn & peas and tbsp cream too at this stage but it is completely up to you- can be skipped.

Now add cooked rice, salt, stir. Now add lemon juice and coriander.  Something different yet tangy and tasty is ready!

Once done take if off the heat.  Serve it with plain curd or raita.

Crispy Mangode- Green Split Lentil Fritters

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Mangode- Green Split Lentil Fritters


Mangode! Remind me of the evenings that I spend in Indore with family, snacking on the terrace and talking random stuff with Jayant Da, Charit & his parents. The more you eat these mangodas the more random the conversation…don’t ask me the link between the two. Just goes in our family 😉

We made them at home yesterday and they came out so well! Some days are just perfect 🙂 Thanks for the recipe Renu Kaki, undoubtedly you are one of the best cooks in the family!

This one is very simple and quick to make, a snack that will please everyone!

Here it goes-

2 bowls chilke wali moong daal (Split Green Gram)

1 bowl chana daal (Bengal Gram)

Half bowl urad daal (Split Black Grams)

Cumin Seeds- 1-2 tsp

Turmeric Powder

Corriander Seeds 1 Tbsp- slightly crushed- hammer in a sealed bag

Salt & Red Chilli as per taste

Chopped Corriander

Ginger Paste & finely chopped green chillies

Method –

Wash & soak the lentils for 4-5 hours. Strain the water after 5 hours.

Grind with very little water (lesser the water- more crisp the fritters) Keep it slightly coarse- not too fine, else mangode or the fritters will not be very crispy. Add cumin seeds, crushed coriander seeds (a bit) salt, ginger paste, green chillies,  red chilli powder, turmeric powder.

Once the batter is ready, heat oil in deep pan, take a spoonful  of mixture and slide into the hot oil. Fry on medium flame till dark in colour and crisp .Serve hot with Coriander Chutney and enjoy!

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