I have’nt been blogging for over a month now. No particular reason. I did make some interesting crunchies and munchies, but did not bother to take photographs. My husband even asked me if I was feeling well when I let him eat the spring rolls without capturing some shots for records. Photographing the food, for me, takes more time than cooking it. I do have a good camera, with the macro mode(which is quite a feature for photographing food!) capability, but my kitchen is not open to natural light. I have to take pictures during the day, with the lights on. Most times, I just cannot manage a decent shot indoors.
My typical photography sessions are filled with activity. I carry the food, the garnish, a cloth to spread on the ground and the camera to the patio. A pair of curious eyes watches me with interest. I spread the cloth and place the serving bowl on it. A pair of energetic legs jumps into action. I wipe the bowl for any unwanted traces of food, garnish it and switch on the camera. A pair of meddling hands is what I see through the viewer. Then I do a little pleading and screaming. More often than not, this just increases the levels of curiosity and activity. I threaten a ‘time out’ session and that doesn’t work either. I wonder how the father manages this dialogue so effectively. Finally, I turn to my saviour – ‘Barney’. He has came to my rescue more times than I can count. Works like a charm. With the little monkey safely watching the dino, I get back to work. After a couple shots I can see the head turn towards me again. I quickly take another shot and clear everything out before hurricane Ananya decides to change path.
Now you see why I am not really fond of the picture displaying part of the recipe writing process. Anyway, this is a picture sequence I had taken a few months ago and completely forgotton about. When I chanced to see it in my camera waiting to be uploaded, I didnt lose much time compiling this post.
Khasta kachori is a recipe I learnt from a friend’s mom. She made the most amazing kachoris. This is what you need.
All-purpose flour (maida) – 2 cups
Ghee/butter – 1/3 cup
Moong dal – 3/4 cup
Saunf(fennel seeds) – 2 tsp
Dhania (Corriander seeds) – 1 tbsp
Jeera (Cumin seeds) – 2 tsp
Red chilli pwd – 2 tsp (or less)
Turmeric – 1/2 tsp
Hing – a pinch
Garam masala – 1/2 tsp
Oil for deep frying
Soak the moong dal overnight or for at least 3-4 hours. Mix the maida and ghee with hand to a crumbly texture. Add water little by little to make a stiff dough. Let rest for 1/2 hr. Dry grind the jeera, saunf and dhaniya. Add oil to a pan and add the soaked moong dal.(Alternatively you can grind the soaked moong dal coarsely with minimum water and then roast it in a little oil till the water evaporates and it forms a crumb-like texture. Add the masalas and the dry powders and saute for a few minutes. Let this cool. Fill it in the dough (do not overfill) and flatten it out a bit. Deep fry till golden brown and serve with chutney or ketchup.