Weekend special home cooking

This chicken curry from Nagpur region has a very distinct flavor of   "Jwar Atta"  and that is what makes it special .  An aromatic dish from Maharshtra. Ingredient    Chicken  - 1 KG  Onion - 2 (Finely Chopped) Ginger Garlic Paste - 1 tablespoon  Salt to taste Turmeric - 1 tsp  Curry leaves - 10  Oil - 2 tablespoon Coriander leaves - For Garnish For Saoji Masala  Coriander seeds -  1 tablespoon  Cardamom - 5 to 6  Clove - 5 to 6  Cinnamon - 2 inch  Mace -  4 to 5  Whole black paper -  15 -20 Cumin Seeds - 1 tsp Bay leaf - 1  Dry red chili - 3-4  Grated coconut (Fresh or Dry )  -  2 tablespoon  Sorghum Flour (Jowar Ka Atta )  -  2 tablespoon  Method   Heat a pan and in it add cardamom , clove ,cinnamon , mace and bay leaf .  Gradually add coriander and cumin seeds , followed by red chili and paper .  Roast for 2-3 minutes .  Now add coconut and roast for another minute .  Add sorghum flour  and roast again stirring c

Who does not love khasta kachauris ?  These spicy little things are amazing snacks from Madhya Pradesh . Some renowned shops  always have a long queue  in front of them .  Try making them at home and enjoy . Ingredients  For Filling Dhuli Urad Daal -  1 cup Moong Daal  -  1 cup Whole coriander seeds -  1 Tbsp Fennel Seeds  - 1tbsp Ginger Paste -  1 Tbsp Dry Mango powder - 1 tbsp Cumin Seeds - 1 tbsp Turmeric - 1 tsp Sesame Seeds (white )  - 1 tsp Red chili powder - 1 tsp Finely chopped green chilies - 2 tbsp oil -  3 tbsp Asefotida - 1/2 tsp Salt to taste For Dough and Fry All purpose flour (Maida ) -  1 KG  Salt  to taste  Asefotida - 1/2 tsp Vanaspati Ghee /  Ghee  - 3 Tbsp  Oil  -  1 liter  Method Wash both the pulses and soak  for  3-4 hours .  Then drain all water and put it in a sieve for 30 minutes to drip all the water .  Keep it in an open airy space so that it is complete dry  For dough ,  heat  around 2 cup water  w