Kachoris

Makes 6
Ingredients:

For the cover:
Potatoes                     500 gms (about 4 medium sized)
Salt                            To taste  (about 1/2 tsp)
Green Chilli                 1/4 tsp, Finely chopped
Corn Flour                   3 to 4 Tbsp

For the filling:
Fresh Grated Coconut   100 gms
Green Chilli                  1 tsp, Finely chopped
Sugar                          1 Tbsp
Salt                             To taste
Cashewnuts                 6, Finely sliced
Raisins                        10-12

Oil for frying

For the White Chutney:
Dahi/Curd                    6 Tbsp
Water                          100 ml
Green Chilli                  1/4 tsp, Finely chopped
Salt                             To taste
Sugar                          2 tsp
Corriander                    To garnish

For Green Chutney:
Fresh Coconut             60 gms
Corriander                    20 gms
Green Chilli                  2 small
Salt                             To taste
Lemon juice                  2 tsp

Method:

1. Boil potatoes and mash them well while still warm.Keep aside to cool.

2.Once cool, add salt,green chilli and cornflour to the potatoes.

3.Mix all ingredients for the filling .

4.Divide the potato dough into 6 equal sized balls.Flatten each one into a wati (bowl)-like shape, and place the filling in the centre of it.
5. Pull the edges together, gently, and gradually roll into a ball and subsequently into a flattened shape (like a Patty)

6.Heat the oil and fry the kachoris on a medium-low flame.

7. Fry until golden. Serve hot.

8.For the White Chutney,whisk the curd and add the chilli, salt and sugar.Add water and mix well. Refrigerate. Garnish with coriander just before serving.
9.For the Green Chutney, add all ingredients in a grinder and grind well.The texture of the chutney depends on your preference.While some people like it a little coarse,I like mine to be fine.

*If the potato mixture becomes very sticky(it depends upon the type of potatoes you use), you could use cornflour or sago flour(that my granny used during fasting) to help resolve the problem.The consistency of your potato mixture should be that of a soft-yet-firm lump-free dough.

Note: Traditionally,the kachoris are served only with the white chutney but we like them with green chutney as well.

Fried Modak

During the British rule of India,the countrymen were subjugated to British laws which prohibited mass gatherings fearing public uproar.In this environment,Lokmanya Tilak, an Indian freedom fighter, re-conceptualised a religious festival, involving an elephant-nosed diety, Ganpati  or Ganesh.

The religious festival aimed at uniting the people of the subcontinent,which it did in the long run.

Even today ,it is celebrated with great pomp and fervour.To know more about the celebration click here.

Ganpati's favourite food is Modak,which has been modernised into numerous versions.

Usually,a typical Modak has a rice flour covering with a  fresh coconut-jaggery filling.It is shaped and steamed,but, doesn't last more than a day .This version though,uses a dry mixture and a covering of maida (refined flour) and semolina which is later fried.Thus, this variant will last for 3-4 days on the countertop.

Heres my Grandma's  version of this lipsmacking delicacy.

Makes 12
Ingredients:

For the filling:

1/2 cup  Dry Grated Coconut

2 tsp  Poppy seeds

6-7 Cashewnuts

5-6 Almonds

55gms Rock Sugar

1/2 tsp Cardamom Powder

For the covering:

1/3 cup Semolina

1/3 cup Maida

1/4 tsp Salt

1 Tbsp Oil

Water to make a firm dough(~3 Tbsp)

Method:

1.Toast the coconut and poppy seeds individually .Let cool.

2.Add all the ingredients for the filling except the toasted coconut into a blender and whizz it intil coarse.

3.Pulse the coconut separately.

4.Mix (2) and (3).Set aside.

5.Mix the dry ingredients for the covering and add warm oil.Mix well.

6.Add enough water to make a soft but firm dough.It shouldn't crack at the sides.I needed about 3Tbsp but the quantity needed will depend upon your semolina since coarse semolina grain will need more water.

7.Cover the dough with a damp cloth and let it rest on the counter for 15 minutes.

8.Roll out the dough into 3" discs.

9.Place the filling in the center,while pinching the dough around it.

10.Close the top and twist off the excess dough at the top to end up with a point.

11.Roll out and shape the rest of your modaks.

12.Heat oil and deep-fry the modaks on a low flame.The top needs to be fried for longer to ensure propper cooking of all the folds of the modak.

Once cooled,keep in an airtight container on the countertop.