Vatana Usal/Vatanyachi Usal or White dried peas usal is a simple yet very delicious and easy to make dish that goes well with pav, chapatis, puris or rice . Vatana Usal is a very popular breakfast item in Maharashtra and Goa. . Roasted Coconut onion and spices makes it so flavourful . Vatana /dried white peas is available throughout the year  and many yummy dishes can be prepared using it.. The very popular Chaat Ragda pattice and pani puri is made using this Vatana/white dried peas ..

Usal can be made using coconut or without it taste great either ways. Top it with some chopped onions and 

Today I am sharing a quick and easy recipe for Vatana Usal using coconut.. will share  the  other version too .

ingredients

1 cup dried white peas /white vatana 

2 med sized onions 

1 small tomato

sprig of curry leaves 

1 tsp cumin seeds

1/2 cup coconut

4 to 5 garlic cloves

1 inch ginger 

2 to 3 green chillies

1 tsp red chilli powder 

1/2 tsp garam masala powder   

a small ball of tamarind 1 tsp approx

1/2 tsp mustard seeds

a pinch of hing /asafoetida

1 tbsp oil 

Method.

Soak the dried white peas for 7 to 8 hours or overnight .

Discard the water in which it was soaked,  wash it well and pressure cook for 1 whistle only adding water and  salt .

Dry roast the coconut and cumin seeds.

Once the coconut turns light brown remove it in a plate .

Add the sliced onions and ginger garlic and chillies and roast until onion turns brown.

Adding little water  grind this to a smooth paste.

Heat a thick bottomed vessel add oil

Once the oil is hot add in Curry leaves followed by mustard seeds.

Let them splutter.

Add in chopped tomato and cook until mushy .

Now add the coconut onion paste and saute well for few minutes .

Add red chilli powder and saute for few more minutes.

Add the cooked peas along with the water (depending on the gravy consistency you need ) and let it simmer for  8 to 10 minutes.

Add in the garam masala powder  and salt if needed.

Lastly add the tamarind pulp and cook for 2 to 3 minutes.

Serve with Pav /pooris /chapatis or enjoy with steamed rice.

 

 

Do not  overcook the vatanas ,If it's soaked overnight or for 7 to 8 hours then it will cook well in one whistle .if not switch the flame to sim after a whistle and let it cook for 2 to 3 minutes more. Cooking it further will make it mushy.

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Keema Kachori/Kheema Kachori is a very popular dish from Pakistan ..Kheema /Qeema Kachori is flaky ,crispy and delicious fried snack with chatpata yummy kheema/keema filling . Khasta Keema Kachori/ Kheema Kachori makes a wonderful snack  You can relish itwith ketchup/ chutney or enjoy it plain tastes amazing .

I came across keema kachori's Recipe years back  in Monu'sFacebook Food group Kheema kachori was posted daily  by hundreds of group members especially during  Ramzan It tempted me to the core and I had to give it a try ..Glad I tried it back then .Since then its our family favourite snack .In always make this with shredded chicken and with  keema as well.

You can make it ahead and freeze it the fried kheema kachoris stays crisp for 2 to  3 days in air tight container . You could use shredded chicken or any mince for the filling .

ingredients

for kheema/keema stuffing click here for recipe

for the outer covering

 2cups maida/flour\

salt 

1 tbsp oil 

water to knead

for the paste 

2 tbsp ghee/dalda

2 tbsp flour

oil to deep fry

method

Make the mince and keep it ready 

I have followed my Bhoona Kheema Recipe/Dry kheema 

Knead dough by mixing salt flour oil and water .

Cover and keep aside for 20 to 30 minutes

Mix in ghee /oil with flour in a small bowl.

Divide the dough into 8 equal balls

Roll the ball into a small circle 

Apply the flour and ghee/oil paste and dust dry flour/maida

Fold it overlapping the other side 

Then fold it further into  square .

Repeat the same with all dough 

Flatten each square gently with your hands or rolling pin.

Roll it into square ,place a spoonful of mince

Fold the dough to seal to seal the edges by folding it all four sides

Pinch and twist 

Fold the kachori as shown in the pics.

Gently press the kachori with your palm.

Heat oil to deep fry, the oil should not be very hot

while you drop in the kachoris in the oil ,the flame has to be low.

Fry on low flame on both sides until golden brown.

It takes about 25 to 30 minutes 

Fry 3 to 4 kachoris at a time depending on your kadhai/wok size

Once they are fried well remove them on a plate lined with kitchen towel/absorbent paper

Serve with ketchup/green chutney .

notes

You can use any mince,chicken /mutton or beef or even use shredded chicken with some veggies for the fillimg.

Make sure you don't use oil to make the batter ,ghee or dalda works well.

Fry on low flame,do not turn the flame high at any point of time,the kachoris will remian uncooked and won't turn flaky and crispy.

Frying them on low flame makes the kachori light, flaky and crispy .

These fried kachoris stay well in air tight container for 2 to 3 days,

 

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Berry Pulao is one of the most popular Parsi/Iranian dish .Chicken Berry Pulao is mild spiced one pot delicious dish made with mutton/chicken gravy  ,meatballs layered with saffron infused rice topped with berries. Tradionally zereshk /zareshk/barberries .Since this is not easily available I  have used Cranberries ..Berry Pilau/Berry Pulao is very flavourful and delectable dish which is a sure crowd pleaser. Berry Pulao taste great on it own and requires no side dish just serve it with raita and you are sorted. this is my take on berry pulao which is loved by my family ..do try and share the feedback.

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ingredients

Chicken 500 grams 

2 med onions sliced and fried till golden brown

2 med tomatoes chopped finely/pureed

2 tsp ginger garlic paste

3 to 4 green chillies

3tbsp curd 

2 tbsp biryani masala 

1 tsp lime juice

1 tsp turmeric powder

1 inch cinnamon stick

3 to 4 cloves

 1/2 cup coriander leaves 

2 sprig mint leaves 

1/2 tsp garam masala powder

salt 

2 cups basmati Rice

2 onions sliced and golden fried 

saffron/kesar generous pinch

2 tbsp milk

1 inch cinnamon 

2 to 3 cloves

2 to 3 cardamom

50 grams  cranberries 

cashew nuts and raisins 2 tbsp 

1 tbsp ghee

for meatballs I used mutton mince followed my recipe click here  just added 1 sliced of bread soaked in water and skipped the gram flour 

Method 

Wash the chicken pieces well and drain excess water.

Grind chillies 1/2 tsp cumin , coriander and mint leaves to a paste

Apply salt, ginger garlic paste ,chilli paste  lime juice, turmeric ,3 tbsp curd, biryani masala and set aside for 3 to 4 hours or overnight in the fridge

Fry the meatballs and set aside .

Chop the cranberries and fry 

Fry the raisins and cashews 

Heat oil in a vessel add whole spices .

Also add sliced onions and fry till golden brown

Add in the tomatoes and fry until mushy 

then add the marinated chicken and saute for 5 to 7 minutes

Add water and let it simmer until the chicken is well cooked.

Lastly add garam masala powder .

Heat water for the rice

Add salt 

Cook the soaked basmati rice with cinnamon cardamom and shahi jeera

Cook the basmati rice until 3 /4th done 

Drain and set aside

Take a wide ,thick bottomed vessel add some oil then add the chicken gravy  only 

Layer the rice topped with cranberries, fried onions 

Put a layer of chicken masala and fried meatballs 

Also add mint leaves and some chopped coriander leaves.

Repeat with a layer of rice, pour the saffron infused milk all over the rice 

Add in  fried onions ,fried cashew nuts and raisins ,cranberries and some ghee.

Cover with a lid/foil and place the vessel on a hot griddle/tava and cook over medium flame for 18 to 20 minutes.

Serve the berry pulao with raita 

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