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!
2 Cups Sour Curd
2 Cup Water
4 Teaspoon Besan( Gram Flour)
2 Tablespoon Oil
1 Teaspoon Ginger Green Chilli paste
1 Teaspoon Jeera (Cumin) seeds
1 Teaspoon Rai (Mustard) seeds
A Pinch of Hing (Asafoetida)
6-7 Curry Leaves
2 Dry Red Chillies
1/2 Teaspoon sugar
1 Teaspoon Haldi (Turmeric)
1/2 Teaspoon Red Chilli Powder
1/2 Teaspoon Garam Masala
1 Tablespoon Fresh Chopped Coriander
Salt to taste
Black pepper to taste
1/2 Cup Besan (Gram Flour)
1 Small Onion Chopped
1/4 Teaspoon Soda-bi-Carbonate
1 Teaspoon Kasoori Methi(Dried Fenugreek leaves)
Salt to taste
Black pepper to taste
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
Bach Baras is a hindu festival celebrated by mothers for their sons. On this occasion mothers start their day by worshiping A cow and it’s Calf. Bach means “calf” and baras means “twelve”. Bach Baras or Gau Vats Dwadeshi follows janmashtmi (lord Krishna’s birth day). Women who have male kids fast on this day, depriving themselves from eating wheat or any grains and foodstuff prepared by cow’s milk. They also avoid using knife. Nothing should be chopped, not even vegetables. They eat sprouts and Jowar or Bajra Rotis. It is believed that worshipping cow gives prosperity and longevity of kids.
Thali consists of –
Sprouts of Green Moong – Sauted in little oil with Salt, Pepper and fresh Coriander and little Chaat Masala and Turmeric.
Main Course –
Kadhi – Cooked by mixing curd and besan(gram flour) and finished with some dried fenugreek leaves.
Gatte ki Kadi – This Curry is made with onion and tomatoes and the “Gatte” is made by gram flour dough boiled and broken into small pieces and cooked together.
Aloo ki sukhi sabzi – Made with boiled potatoes with salt, turmeric, red chilly powder, jeera powder and finished with fresh coriander leaves. Potatoes are not cut with knife but just roughly mashed up by hand.
Jowar Roti – Jowar Roti or bhakri are one of the Indian Flat Breads made with Sorghum Flour
Bajra Roti – Bajra Roti or bhakri are one of the Indian Flat Breads made with Millet Flour
Green Mirchi ka Thesa/Thecha – Its a Maharashtrian side which brings quite a lot of excitement in the thali as its spicy and chatpata. Its a coarse mix of Green chillies, Fresh coriander, coconut, sesame seeds and garlic etc made by pounding the mix in a mortal and pestle.
Bajre ki Churi – Its a healthy North Indian recipe made from crumbling leftover bajra rotis and mixed nicely with loads of ghee, nuts, Jaggery or sugar and fennel powder.
Sattu ka Laddoo – Its a Recipe made during special occasions and festivals. Its kid friendly and healthy too. Sattu is basically roasted chana Dal Flour. Its made by dry roasting wheat flour till its golden and releases aroma and then mixing in sattu, sugar, nuts and cardamom powder. Finally ghee is added and mixed, rolled into laddoos.