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Kadhi Pakora is one of the most favourite comfort food from our Punjabi Cuisine. Recipes of Kadhi vary from each state to state but we will be making our punjabi version. Kadhi is basically a gravy prepared by sour curd and Besan ( Gram Flour). The pakodas are an added texture to the gravy and gives a nice taste to the palate. Punjabi Kadhi pakoda is best suited with steamed rice for lunch and dinner ideas!

INGREDIENTS:

  1. 2 Cups Sour Curd
  2. 2 Cup Water
  3. 4 Teaspoon Besan( Gram Flour)
  4. 2 Tablespoon Oil
  5. 1 Teaspoon Ginger Green Chilli paste
  6. 1 Teaspoon Jeera (Cumin) seeds
  7. 1 Teaspoon Rai (Mustard) seeds
  8. A Pinch of Hing (Asafoetida)
  9. 6-7 Curry Leaves
  10. 2 Dry Red Chillies
  11. 1/2 Teaspoon sugar
  12. 1 Teaspoon Haldi (Turmeric)
  13. 1/2 Teaspoon Red Chilli Powder
  14. 1/2 Teaspoon Garam Masala
  15. 1 Tablespoon Fresh Chopped Coriander
  16. Salt to taste
  17. Black pepper to taste

FOR PAKODAS

  1. 1/2 Cup Besan (Gram Flour)
  2. 1 Small Onion Chopped
  3. 1/4 Teaspoon Soda-bi-Carbonate
  4. 1 Teaspoon Kasoori Methi(Dried Fenugreek leaves)
  5. Salt to taste
  6. Black pepper to taste
  7. Red Chilli powder to taste

PREPARATION TIME: 30 minutes

HOW TO PREPARE:

  • FOR PAKODAS – Mix all ingredients of pakoda and add little water to make a thick batter
  • Batter should be of dropping consistency.  Fry little batter to make small pakodas
  • For Healthy version microwave the batter in small idli moulds for 1-2 minutes at 100% power
  • Heat oil in a wok, crackle Jeera, Rai, Hing, Curry Leaves, Red Chilli, Turmeric and Salt
  • After a minute add ginger green chilli paste and saute for a minute or two
  • Beat Curd water and Besan to form a smooth batter without lumps.
  • Add this mixture to the wok and keep stirring till its a little thick
  • Add water if its too thick, keep stirring while cooking
  • Add the fried/Microwaved pakodas and let it boil for 5 minute
  • The gravy should be like yellow thick runny gravy with pakodas
  • Once done Serve hot with Steamed Rice garnished with fresh chopped coriander leaves

 

 

 

Rajasthan, the land of Maharajas, is famous for its rich culture. But what makes the state distinctive and popular is its cuisine. Due to scarcity of water and fresh green vegetables they cook the food that could last for several days and could be eaten without heating. Today in “Jai Ki Rasoi Se” made very yummy and delicious dish called “Dahi Wale Kale Chane”. It is very common dish in this region. This dish can be served with any Indian Bread or Flavoured Rice.

Ingredients
1. Chickpeas (Kale Chana) – 250 Grams
2. Curd (Dahi) – 1 Cup
3. Gram Flour (Besan) – 1 Table Spoon
4. Red Chilli Powder (Lal Mirch Powder) – 1 Table Spoon
5. Coriander Powder (Dhaniya Powder) – 1 Table Spoon
6. Cumin Powder (Jeera Powder) – 1 Tea Spoon
7. Whole Spice Powder (Garam Masala Powder) – ½ Tea Spoon
8. Dry Mango Powder (Aamchoor Powder) – 1 Table Spoon
9. Cumin Seeds (Jeera) – ½ Tea Spoon
10. Carom Seeds (Ajwain) – 1 Tea Spoon
11. Turmeric Powder (Haldi Powder) – 1 Tea Spoon
12. Rock Salt (Kala Namak) – 1 Tea Spoon
13. Ginger Garlic Paste (Adrak Lasoon Paste) – 1 Table Spoon
14. Slit Green Chillies (Kati Hari Mirch) – 5 to 6
15. Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) – 1 Bunch
16. Finely Chopped Green Chillies (Barik Kati Hari Mirch) – 2 to 3
17. Oil – As Per Requirement
18. Salt According to Taste

Preparation
1. Note: Soak chickpeas by adding over night or 6 8 hours before preparation. Pressure cooker till you get 4 to 5 whistles. Switch of the gas and allow the pressure to get subsidize. Drain the water and keep aside
2. In bowl add curd, gram flour, coriander, cumin, whole spice & dry mango, rock salt and normal salt according to taste. Mix all the ingredients and keep aside

3. Heat oil in a pan or kadai, once the oil is hot add cumin, carom seeds and finely chopped green chillies. Cook till oil gets the flavours

4. Add ginger garlic paste. Cook till the moisture gets evaporated

5. Now add red chilli & turmeric powder. Mix and cook till oil get separated from the masala

6. Add curd mixture and drained water of the boiled chickpeas. Mix and cook till it come to a boil

7. Add the boiled chick peas and mix. Cover and cook for 2 to 3 minutes or till oil get separated

8. Finaly add the finely chopped green coriander and cook for another one minute

9. Now the dish is ready to be serve with any Indian bread or flavored rice