Tiranga Barfi (Green Pea,Carrot Mava Barfi)

Happy Republic Day to all.....
Tiranga Barfi (Green Pea,Carrot Mava Barfi)
Ingredients
750 grams Mawa
750 grams Cottage cheese  (Paneer )
11/2 cups Condensed milk
2 cup Green Peas puree
2 cup Carrot puree
3/4 tsp Cardomom powder
3 Pinches of Salt
Sprinkle of  Pistachio powder and few Almond flakes for garnishing
Ghee for greasing

Method
Take a plate and make crumbs of mawa and paneer. Divide the mava, paneer, condensed milk, cardomom powder and salt into 3 parts.  Take a heavy bottom pan add  the green pea puree, stirring occasionally reduce the water content in the puree, Add  mawa and paneer and stirring it  continuously cook it for 10 minutes till the liquid in it dries up a bit. Add the condensed milk, salt and cardomom powder, stir and cook on low flame till the mixture forms almost like a dough. Take it out and spread the mixture on a greased plate while it is hot. Take the another  pan, add only the mava and paneer, salt, condensed milk and cardomom powder, repeat the process. After the middle layer is done, take a pan and repeat the same with carrot puree. Take it out and spread the mixture on the white mixture.  Sprinkle with pistachios powder and almond flakes. Let it sit in the fridge for 6 hours till it sets. Cut into pieces and serve.

Koraishutir Kochuri / Green Peas Kachuri

Koraishutir Kochuri / Green Peas Kachuri
This dish is quintessentially made in winter and served for breakfast with alur dum (Curried Potato) or cholar dal (Split Chickpea Dal), but it can also be eaten for snacks, lunch or dinner. This is also made for weddings or for occasions. It’s a fried flatbread stuffed with green peas. The green peas are ground into a paste. It’s then sautéed with spices. The pea stuffing is then stuffed a dough, rolled into a disc and fried. 

For health reasons you can take 50 percent all purpose flour and 50 percent wheat flour. 

For the dough
Ingredients
1 cup  All Purpose flour
1 cup Wheat flour
1 tbsp Oil
Salt to taste
Water as required
Method
Take all the dry ingredients and oil and mix it well. Add water and make a firm dough knead it well. Make small balls from the dough and keep it aside.

For the Stuffing
Ingredients
150 grams peas made in to paste with 1 Green Chilli
1/2 tsp Ginger Paste
Salt to taste
1 tsp Sugar 

1/2 tsp Cumin seeds or Nigella seeds
1/2 tsp Asafoetida
1 Bay Leaf

1 Dry Red Chilli
1 tsp Bhaja or roasted masala ( 1/2 tsp cumin seeds, 1/2 tsp coriander seeds and 1 dry chilli roasted and powdered)

1 tbsp Oil

Method
In a wok and add oil, let the heat up. Reduce the flame. Add cumin seed or nigella seeds, let the seeds crackle. Add the bay leaf, red chilli and asafoetida. Sauté for a few seconds. Add ginger paste and continue to cook for another few seconds. Add the pea paste, stir and cook the paste for a minute. Add sugar, stir the paste. Add salt and continue to cook pea paste, till starts to leave the sides and form a dough, add the roasted powder masala and mix it well. Take of the gas. Keep it aside to cool down. 

For making the Kochuri
Ingredients
Dough
Pea Stuffing 

Oil for frying 

Method
Heat the oil for frying in a kadai. Take a lime size dough ball, flatten the dough. Now take a small portion of the peas stuffing and roll the stuffing into a ball.  Place the stuffing in the centre of the fattened dough. Cover up the stuffing with the dough, apply little oil and roll the dough into a disc. Repeat the process. Fry the Kachuris in hot oil and serve it with Alur dum.