Monday, January 4, 2010

Kadhi Pakoda

For the kadhi:
500 ml one day old curd 90 g gram flour 1 tsp (5 g) chilli powder 1/2 tsp (2 g) turmeric powder salt to taste 1/4 cup (50 g) desi ghee (clarified butter) 1/4 tsp (1 g) fenugreek seeds 200 g potatoes, cut into thin roundels 150 g onions, cut into thin roundels
For the pakoda: 100 g gram flour 300 g spinach, shredded a pinch of soda bicarb salt to taste 2 g coarse coriander powder 1/2 tsp (2 g) ajwain 4 cm ginger, julienned 4 green chillies, chopped
Refine oil for deep frying
OR
For Pakoda
2-3 table spoon of gram flour
Pinch of hing
Pinch is baking soda
Coriander leaves finely chopped
1-2 small green chilli finely chopped
Salt to taste
Oil for frying pakodi's
OR

For the methi pakodas

½ cup fenugreek (methi) leaves
¼ cup curds, beaten
¾ cup Bengal gram flour (besan)
a pinch soda bi-carb
salt to tasteOil for frying pakodi's

For the tempering: 75 g desi ghee (clarified butter) 1 tsp (5 g) cumin seeds 1/2 tsp (2 g) coriander seeds 1/2 tsp (2 g) mustard seeds a generous pinch of asafoetida 5 whole dried red chillies 1/2 tsp (2 g) chilli powder
WHISK the curd in a bowl. Add gram flour, chilli powder, turmeric powder and salt and whisk to mix well. Then add 1.2 litre water and whisk again. (To get a kadhi of better consistency, instead of curd use 1.7 litres buttermilk.)

To prepare the pakoda:

Mix all the ingredients together, add about three tbs water and mix well.
Heat oil in a kadai and drop spoonfuls of the batter to make about 20 dumplings. Deep fry over medium heat until golden.
Remove to an absorbent paper to drain the excess fat.
Heat ghee in a pan, add fenugreek seeds and stir over medium heat until they begin to pop.
Add curd (or buttermilk) and bring to a boil, stirring continuously.
Lower the heat, cover and simmer, stirring occasionally, until of thin sauce consistency.
Then add potato roundels, bring to a boil, lower the heat and simmer, stirring occasionally, until the potatoes are cooked (for about six minutes).
Add the pakorhas and onion roundels, bring to a boil, and simmer on low heat, stirring occasionally, but carefully, until the kadhi reaches a thick sauce consistency. Remove and adjust the seasoning

To prepare the tempering:

Heat ghee in a frying pan, add the mustard seeds, cumin seeds and coriander seeds. Stir over medium heat until they begin to pop.
Then add asafoetida and stir until it puffs up. Add whole red chillies and stir until they change colour (bright red).
Add chilli
powder and stir well. Remove from heat and pour over the kadhi.


Method For Pakodi
Mix all ingredients and make a dough.
Make small lemon sized pakodi and deep fry it in pan in edible oil and keep them aside.

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