Delectable Delight! ********************** Kadhi Pakoda A North Indian Summer Specialty Curry made with chickpea flour, yogurt and vegetable fritters and tempered with the forever favorite spices! Have never been a fan of Kadhi as such and hence never ever tried making it at home. Someone posted a recipe of Pakoda Kadhi in one of the other food groups I follow and quite a few of members tried that recipe and raved about it with appreciation and admiration. Got tempted by Ajita Bhuyans re-post of the recipe after she tried it out and decided to have this dish grace my kitchen today. Honestly it tasted much better than Kadhi I have tried once a rare random while in Indian Lunch buffets. Recipe: ************ Ingredients : For the curry • Greek Yogurt - Thick, 1/4th cup • Water - 1/2 cup ( Ratio of water to curd is 2:1) • Besan/Chickpea flour : 2 tbsp • Dry Red Chilli - 3-4 • Curry leaves - 5-6 • Methi/Fenugreek seeds - 1 tsp • Jeera/Cumin seeds - 1tsp • Rai/Black Mustard seeds- 1 tsp • A pinch of salt • A pinch of turmeric • A pinch of paprika/red chilli powder • Cilantro/Dhania leaves - 2-3 sprigs • 2 tbsp of cooking oil • 1 tbsp of ghee/clarified butter for tempering • A pinch of hing • A pinch of garam masala You would also need Pakodas/Fritters – Made them with besan, chopped spinach leaves, dried methi leaves (kasuri methi), chopped onions spiced with salt, turmeric, red chilli powder. Adjust the ingredients based on your personal preference. Method: Take some oil, when hot add methi seeds , red chilies , and curry leaves . In another bowl whisk the curd and water and the besan , till all well incorporated , add this to the tempered oil , add salt and turmeric powder , keep stirring till it comes to a boil ( otherwise it will curdle ) , once it has come to a boil , put it on low heat and let it simmer till it cooks and thickens ( taste to see if u can get raw besan taste ) add water if necessary , this will take a while about ½ hour or more . Once done add the pakodas to it , temper by heating ghee then adding jeera, rai, hing & red chilli pwd to it , pour over the kadhii sprinkle a little garam masala and garnish with coriander ..
Posted on: Sat, 09 Aug 2014 19:49:59 +0000
Trending Topics
Recently Viewed Topics
© 2015