Ingredients for Kadhi -
Gram Flour (besan) - 1 tbsp
Curd - 1/2 cup
Curry leaves - 5-6 leaves
Asafoetida - 1/4 tsp
Roughly sliced green chilies - 2
Ginger paste - 1/2 tsp
Garlic paste - 1/2 tsp
Fenugreek Seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Dried red chili whole (optional) - 2
Turmeric Powder - 1/2 tsp
Salt -1 tsp ( As per taste )
Ghee - 1 tbsp
Ingredients For Pakoda -
Gram flour - 1 cup
Salt - 1 tsp
Turmeric Powder - 1/2 tsp
Baking soda - 1/4 tsp
Oil to fry
Process For Kadhi -
Put gram flour, curd in a mixing bowl and make a thin paste using water. Add a glass full of water in this paste and now add ginger- garlic paste and turmeric powder in this batter. Now heat up ghee in a cooking pan, once the ghee is hot enough for tadka, add curry leaves, mustard seeds, Fenugreek seeds, cumin seeds, asafoetida and dried red chili in ghee and saute it for 10-15 seconds. Now add chopped green chilies in this and slowly pour gram flour and curd mix in this tadka. Keep mixing and stirring until this kadhi mix comes to a boil. Once it is boiled, add salt. Keep the flame on simmer and let it cook for 15 mins.
Process For Pakoda -
Put gram flour, salt, turmeric powder and baking soda in a mixing bowl. Gradually add water to make batter of a pouring consistency. Heat up oil in a frying pan and once the oil is hot enough, put small quantities of this batter in oil with the help of a table spoon. Fry these pakodas on medium flame until they are cooked from all sides.
Add these pakodas in boiling kadhi and immediately turn of the flame. Cover the kadhi pan and let it rest for 10 minutes before serving it.
Tip- You can add some tadka on top of cooked kadhi to make it look richer. For this, in a tadka pan heat up some ghee. Add mustard seeds, pinch of asafoetida, red whole chili, and some curry leaves. Pour it on ready to serve kadhi to make it look drool worthy :)
Gram Flour (besan) - 1 tbsp
Curd - 1/2 cup
Curry leaves - 5-6 leaves
Asafoetida - 1/4 tsp
Roughly sliced green chilies - 2
Ginger paste - 1/2 tsp
Garlic paste - 1/2 tsp
Fenugreek Seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Dried red chili whole (optional) - 2
Turmeric Powder - 1/2 tsp
Salt -1 tsp ( As per taste )
Ghee - 1 tbsp
Ingredients For Pakoda -
Gram flour - 1 cup
Salt - 1 tsp
Turmeric Powder - 1/2 tsp
Baking soda - 1/4 tsp
Oil to fry
Process For Kadhi -
Put gram flour, curd in a mixing bowl and make a thin paste using water. Add a glass full of water in this paste and now add ginger- garlic paste and turmeric powder in this batter. Now heat up ghee in a cooking pan, once the ghee is hot enough for tadka, add curry leaves, mustard seeds, Fenugreek seeds, cumin seeds, asafoetida and dried red chili in ghee and saute it for 10-15 seconds. Now add chopped green chilies in this and slowly pour gram flour and curd mix in this tadka. Keep mixing and stirring until this kadhi mix comes to a boil. Once it is boiled, add salt. Keep the flame on simmer and let it cook for 15 mins.
Process For Pakoda -
Put gram flour, salt, turmeric powder and baking soda in a mixing bowl. Gradually add water to make batter of a pouring consistency. Heat up oil in a frying pan and once the oil is hot enough, put small quantities of this batter in oil with the help of a table spoon. Fry these pakodas on medium flame until they are cooked from all sides.
Add these pakodas in boiling kadhi and immediately turn of the flame. Cover the kadhi pan and let it rest for 10 minutes before serving it.
Tip- You can add some tadka on top of cooked kadhi to make it look richer. For this, in a tadka pan heat up some ghee. Add mustard seeds, pinch of asafoetida, red whole chili, and some curry leaves. Pour it on ready to serve kadhi to make it look drool worthy :)
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