Friday, April 23, 2010

Bubur Ayam Pelana - Kuliner Bandung

Bagi para pecinta bubur, kali ini Blog Kuliner akan membahas tentang salah satu tempat yang menjual bubur terenak di Bandung. Bubur ini biasa disebut Bubur Ayam Pelana. Mengapa disebut Bubur Ayam Pelana, mungkin karena dahulu, pembuat bubur ini pertama kali berjualan di Jalan Pelana (sekitar Tegalega). Sampai saat ini, Bubur Ayam Pelana telah mempunyai beberapa cabang yaitu di Jalan Pelana, Jalan
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Thursday, April 22, 2010

Seafood Cilaki HDL 293 - Kuliner Bandung

Kali ini Blog Kuliner akan membahas tentang hidangan seafood. Sebenarnya di Bandung terdapat cukup banyak rumah makan seafood baik yang berupa restoran ataupun tenda semi permanen. Salah satu rumah makan seafood yang terkenal di Bandung adalah yang bernama HDL 293 di Jalan Cilaki Bandung. Rumah makan HDL 293 Cilaki ini tepatnya berada di belokan antara Jalan Cilaki dan Jalan Ciliwung. Walaupun
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Sunday, April 18, 2010

Muttor Kachori


Ma's specialty and one thing we always demand when we go to Pune. :) Its been a while since I took this recipe from her, infact I had made it earlier too but it hadn't come out as nice as she makes. This time it was quite close and I thought it would be perfect time to post it.

Muttor Kachori
Ingredients
2 Cup Maida
1 Cup Wheat Flour
1 Potato
3 Cup Muttor
1/4 Spoon Jeera
1/2 Spoon Red Chilli Powder
Oil
Salt to taste

Method
  • Mix in maida, wheat flour, salt to taste and 1/2 cup oil.
  • Add in water and make dough. Keep aside.
  • Cook potato in the pressure cooker and keep it to cook.
  • Cook muttor with some water for 2 minutes in microwave.
  • Drain the water from the muttor and grind it in mixie
  • Once the potato cools down, grate it.
  • In a pan heat 1 spoon of oil and add jeera. Let it splutter
  • Add in grated potato, muttor paste, red chilli powder and salt to taste.
  • Cook till the paste dries up and becomes a dry ball. Let it cool down
  • Take a lemon sized ball of the dough made and press it to make a cup shape. Add in the half sized muttor-potato ball and seal it.
  • Roll it just like puris and fry in hot oil. Serve with pickle.

Notes
The trick is to make the dough of right consitency - not too hard not too soft and the perfect to seal it after the feeling.
Also roll the balls to the puri's thickness - just a bit thicker to get the best results.

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