Koraishutir Kochuri / Green Peas Kachori

koraishutir kochuri

Preparation Time : 20-25 minutes
Cooking Time : 20-25 minutes

Ingredients :

• Koraishuti / green peas : 1 cup frozen or fresh
• Green chilies : 1-2 
• Ginger : 1/4 tsp
• Ajwain : 1/4 tsp
• Hing /Asafoetida : pinch
• Salt to taste
• All purpose flour : 2 cup
• Vegetable oil : 2-3 tbsp
• Sugar : 1 tsp
• Oil for deep frying 

Procedure :

1) If you are using frozen green peas,then defrost them.

    Then make a fine paste of green peas, ginger and 

     green chilies with very little water.

2) Now in a frying pan heat 1 tbsp of oil then add 

    ajwain and hing ,wait for few seconds.Add the 

    smooth paste of green peas and little sugar if peas
    are not sweet,fry it till water from paste evaporates 

    and the mixture becomes dry.Now the stuffing is 

    ready and keep it aside and let it cool down.
3) In a large bowl take flour ,salt ,sugar and 2 -3 tbsp 

    oil.Mix them well.Now firstly add 1/2 cup of water

    and make a dough .If reqiued add little more water   

    gradually till dough is soft.Now cover the dough 

    with a damp cloth and keep it for 10-15 minutes.
4) Now take a small portion of dough in hand and 

    make a round ball.Then make a small disc by 

    pressing it with your palm and put a small ball (

    1 tsp) of stuff in the center of disc.Now bring all 

    sides together and cover the opening. Keep them 

    aside for 10 minutes.Cover it with a wet kitchen 

    towel.
5) Now roll out by applying oil on both sides. Roll 

     it gently. Put the joint side in bottom.
6) Take oil for deep frying in kadai or frying pan

     and heat it. Deep fry the  kochuri.

    Serve hot kochuries with potato curry or chana dal.

   

Mutton Korma

mutton korma

Preparation Time : 20 minutes
Marination Time : 1 hour or overnight
Cooking Time : 2 hours

Ingredients :

• Mutton : 4 lb
• Onion : 2 cups thinly sliced
• Potato : 1 medium cut into half (optional)
• Dry red chili : 2
• Bay leaf : 1 large
• Cardamom : 4-6 
• Cinnamon : 2"
• Cloves : 4-6
• Yogurt : 1/2 cup
• Garlic paste : 4-5 cloves
• Ginger paste : 2 tbsp
• Turmeric powder : 1 tsp
• Kashmiri red chili powder : 1-2 tsp
• Salt to taste
• Mustard oil : 2 tbsp + 7-8 tbsp
• Cumin powder : 1 tsp
• Corriander powder : 1 tsp
• Coconut milk : 1/4 cup
• Cashew nut paste : 1/4 cup 
• Garam masala powder: 1 tsp

Procedure :

1) Marinate mutton with yogurt,garlic paste , ginger paste,turmeric
    powder,kashmiri red chili powder,salt and 2 tbsp mustard oil and
    keep it over night or you can keep it for an hour or 2 hour.
2) In a heavy bottom big pan or kadai heat remaining oil and fry potatoes
    till golden brown and keep aside.
3) In the same oil add bay leaf,cardamom,cinnamon,cloves ,dry red chili
    and fry it for few seconds.
4) Now add sliced onion and fry till and translucent.
5) Add marinated mutton ,cumin powder,corriander powder and cook for
    30-35 minutes till oil comes out from mutton and masala.
6) Add coconut milk and cashew nut paste and mix them well.Cook for
    another 15 minutes.
7) Now transfer the mutton and fried potatoes to a pressure cooker.Check
    the seasoning.
8) Add 1 cup or 1 and 1/2 cup of warm water and garam masala powder.
    Mix them well.
9) Close the lid and pressure cook the mutton till mutton becomes almost
    soft.Wait till pressure cooker releases steam naturally.

   Serve hot with Pulao or steam rice.