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Before you jump to Dum Aloo Kachori recipe, you may want to read this short interesting healthy tips about Tracking Your Meals: The way to Do It.
When you start a diet probably the most often heard pieces of advice is to keep a food record in which you write down every thing you eat during the day. Keeping a food record helps you identify the foods you are eating as well as the foods you are not eating. For example, after retaining a food journal for a few days, you might see that you are not taking in very many vegetables but that you are consuming lots of sugar and bad carbohydrates. When you write everything down you are able to see which parts of your diet must change as well as have an easier time figuring out what kind and how long of a workout you need to do to shrink your waist line and burn the most calories.
Record the time of morning that you take in items. This will help you determine what times of day you feel the most hungry, when you usually reach for snacks and then you can learn how to deal with those times. After a day or two you may notice that, even though you eat lunch at the same time every day, you still feel hungry an hour or so later. You should also be able to observe whether or not you are eating since youre bored. This is important because those are moments that you can pick out other things to fill your time with than food.
Record your mood whenever you eat. This helps you to show you whether or not you use food as a response to emotional issues. It will also identify the meals you choose when you are in certain moods. Many of us will reach for junk foods whenever we are upset, angry or depressed and will be more likely to choose healthier options when we are happy or content. Not only will this let you notice when you reach for precise foods based on your mood, it will help you find ways to keep healthier (but similar) options on hand for those same moods and help you figure out whether or not someone professional can help you deal with the issues that are sending you towards certain foods in the first place.
We hope you got benefit from reading it, now lets go back to dum aloo kachori recipe. You can have dum aloo kachori using 15 ingredients and 15 steps. Here is how you achieve it.
The ingredients needed to make Dum Aloo Kachori:
- Take of For Aloo Kamal:--7-8 medium sized potatoes, boiled.
- Take 1 cup of fresh tomato puree.
- You need 1/2 inch of ginger.
- You need 2-3 of green chillies.
- Use 1 of heaped tsp cumin.
- Get 2 pinches of Asafoetida.
- Prepare 1/2 tsp of each of turmeric and red chilli powder.
- Prepare 1/4 tsp of Ground Coriander.
- Get 1/8 tsp of garam masala.
- Get of Curry Leaves 8-10.
- Provide of Kachori::For the outer crust.
- You need 2 cups of All Purpose Flour.
- Get 3 tablespoon of oil.
- You need 1 of heaped tsp salt.
- You need of Chilled water.
Instructions to make Dum Aloo Kachori:
- Heat 2 tsp oil + 2 tsp ghee in a wok,Add asafoetida, Curry Leaves and cumin..
- Add the whole boiled potatoes to it and. Add salt and turmeric and cook on medium heat till potatoes turn golden in color from all sides..
- At this stage Add the tomato puree and the spice and cook until oil get separated.And Mash potatoes roughly into small pieces..
- Add 2 cups water and bring it to a slow simmer. Cook for 15 minutes..
- Once the curry thickens slightly, Switch off the flame..
- Serve hot Aloo Dum with kachori/poori/parantha..
- Kachori: Seive All purpose flour into a large bowl. Pour oil into the flour and mix. Take flour in your hand and try to make a fist..
- It should take the shape of the fist. If its loose, add a little more oil, and check again..
- Next, add salt and the chilled water to make a slightly rough sticky dough. Continue to knead for 4-5 minutes to make a smooth dough. Rest dough for 20 minutes and then use..
- Prepare Stuffing: Heat oil, add onions and cook on medium low heat, till it start to acquire some golden color. Mix in salt, red chilli powder, dry mango, Coriander powder, garam masala, roasted and coarsely pound fennel powder and a dash of sugar..
- Divide dough into lemon size balls. Fill each bowl with a generous amount of the filling..
- Seal carefully using wet finger tips. Next place filled ball of dough on greased thali, seal side facing up and press gently to flatten..
- Repeat this process, to fill all the kachoris. Frying the Kachori: Take a large heavy bottomed kadhi. Heat at low flame to about lukewarmor just a little more. Slip the kachoris seal side facing down. They should sink to the bottom..
- Raise the heat to medium lowand cook till kachoris rise to the top. Reduce heat to low again and cook, flipping till in between till lightly golden on both sides..
- Can be consumed in two days. Store in air tight Container..
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