Chef Sanjeev Kapoor shares recipe for spicy zucchini peel chutney

Delhi attracts not only tourists but also food lovers. Delhi street food is famous for its spicy taste, and here you can find many dishes such as samosas, chhole-kulche, chhole-bhatture, tikki chaat, and kachori sold on every street.

Moth kachori is one of Delhi's unique dishes. It has a spicy and satisfying taste. This crispy outside and stuffed with a spicy filling kachori is very popular for both breakfast and evening tea. If you want to try authentic Delhi kachori, you can easily make it at home.

Moth Kachori Recipe:

To prepare moth kachori, several steps must be followed. First, the moth beans should be crushed into coarse pieces. The moth beans must be thoroughly washed and soaked in water for several hours. After that, the water is drained, and the beans are lightly boiled, but they must not be completely overcooked. Then they are cooled and ground into a coarse crumb.

Next, prepare the spicy filling. Heat a little oil in a pan and fry cumin seeds, cardamom, and a pinch of asafoetida. Then add finely chopped green chili and ginger, frying them. Next, add the crushed moth beans to the pan, mixing them with coriander powder, red chili powder, amchur, garam masala, and salt. Sauté the mixture in a mixer for several minutes until all moisture evaporates and the filling becomes dry. After that, turn off the heat and let the filling cool.

Then, knead the dough for the kachori. In a large bowl, mix semolina and salt, add ghee or oil, and mix thoroughly. If the semolina starts to stick when squeezed in a fist, it means the amount of fat (moyan) is correct. Add a little water and knead a soft dough, which is then covered and left to rest for some time.

After that, form small balls from the dough. One ball is slightly rolled out, the prepared moth filling is placed in the center, the edges are closed, and gently pressed. Then this item is rolled into the shape of a kachori.

The kachoris are deep-fried. Heat oil in a pan, but it should not be too hot. Drop the kachoris into the oil and fry slowly over medium heat until golden and crispy on both sides. Slow frying ensures even cooking and a crispy texture.

The kachoris should be served hot, accompanied by green and sweet ginger chutney. Onion can be added on top, and yogurt is optional. This dish pairs well with potato ragout, which is often served by street vendors in Delhi.

Pro Tip: When rolling the ball, do not make it too thin, otherwise the kachori may tear during frying. Also, do not fry the kachoris in oil that is too hot.

In North India, paratha, poha, or chila are often served for breakfast, but the monotony of these dishes can reduce appetite. In such cases, one can try exquisite dishes from other regions, especially if one desires something not fried; popular dishes from South India are worth considering.

Although pumpkin puree is familiar to everyone, children often refuse pumpkin soups. However, in Karnataka, there is a special breakfast dish that boasts a delightful taste and does not require much preparation time. This dish is called Pumpkin Kadubu, which is made from semolina, fresh pumpkin, coconut, and sweet peas, and has an excellent flavor.

A feature of this dish is that it is steamed, wrapped in banana leaves, instead of being fried in oil. This is why Pumpkin Kadubu is ideal both for breakfast and a light evening snack. If you do not feel like eating pumpkin in its usual form, you can prepare this dish for breakfast.

To enhance the flavor, Pumpkin Kadubu is recommended to be served with spicy coconut chutney. The combination with this chutney multiplies the taste. Preparing this dish takes little time, and it is very tasty. It can also be prepared for children's school lunches.

Why should you try this recipe?

The main feature of Pumpkin Kadubu lies in its taste and method of preparation. It combines the mild sweetness of pumpkin and coconut, while green chili adds spiciness. Since it does not need deep frying, this dish is easy to include in the menu as a light and non-fried breakfast option.

Currently, India is experiencing a strong monsoon and rainy season. Changes in air humidity levels during the monsoons negatively affect not only the skin but also the lips. Since lip skin is very thin and delicate, during the monsoon period, it tends to become dry, dull, and peel due to dehydration or cold air. Furthermore, the natural pink tone of the lips can weaken, making them dark.

In such situations, instead of using cosmetic balms with chemical components, you can take care of your lips with natural remedies available at home. A simple and effective recipe using pure melted butter can be very beneficial. Applying certain natural ingredients mixed with melted butter can make lips soft, radiant, and pink in just one week.

There are several care methods based on melted butter.

Melted Butter and Turmeric

Take half a teaspoon of melted butter and add a pinch of turmeric (kasturi or regular ground domestic). This mixture should be applied to the lips every evening before bed, gently massaging. Turmeric has antiseptic and anti-inflammatory properties that accelerate the healing of cracks and sores on chapped lips. Melted butter, in turn, is rich in fatty acids, providing deep hydration to the lips.

Melted Butter and Beet Juice

Mix half a teaspoon of melted butter with 4-5 drops of freshly squeezed beet juice. Then, place the mixture in the refrigerator until it solidifies. Apply this ointment daily before bed; it can also be used as a natural lip balm. Beet juice contains natural reddish-pink pigments that can lighten dark lips and give them a natural pink tone within a week.

Melted Butter and Honey

To create a gentle scrub, mix a little melted butter with half a teaspoon of honey and a pinch of ground sugar. This scrub is recommended to be used three times a week. It helps gently remove dead skin cells from the lips, and the natural moisture of honey makes the lips as soft as cotton.

In addition to applying melted butter to the lips before bed, it is also recommended to apply 2 drops of pure melted butter to the navel. According to ancient Ayurvedic practices, this is considered a very effective way to prevent rapid drying of the lips.