Punjabi Kadhi Recipe/ Kadhi Pakora

Kadhi is yogurt based curry which is very popular in all over India but taste wise variations are there state wise and region wise, like in Gujarat, kadhi would be more watery with sweet and salty taste, In Rajsthan it would be more tangy, but today i am going to share my all time favourite punjabi kadhi recipe in my style.

Punjabi kadhi is a yogurt and gram flour based spicy curry.
The curry also has deep fried gram flour fritters/pakoras which makes it more tasteful. There are also some variations in pakoras as well, which are dipped in kadhi…You can add fresh or dry fenugreek flavoured pakoras in kadhi or spinach pakoras, onion pakoras or plain gram flour pakoras in the spicy kadhi, here i am using dry fenugreek pakoras, which are adding a unique flavor in curry. To make this Kadhi more better, it is also good to use sour yogurt, it makes kadhi more exotic otherwise it won’t taste exact like punjabi kadhi. As per my choice, this spicy kadhi tastes best when it is paired with plain white rice or lots of clarified butter applied hot tandoori roti. You can serve this spicy punjabi kadhi in lunch or dinner.

Ingredients
For Kadhi
2 cups of sour yogurt (whisked)
50 grams besan (gram flour)
1 onion (sliced)
2 slit green chillies
1/2 tea spoon fenugreek seeds
1 table spoon ginger paste
1 tea spoon coriander powder
1/2 tea spoon tumeric powder
1/2 tea spoon red chilli powder
1/4 tea spoon ginger powder
1/2 tea spoon garam masala(mixed spice)
Pinch of asafoetida
Water as needed
1 table spoon oil(For tempering we need 1 table spoon clarified butter, 4 whole dry red chillies, pinch of hing and pinch of garam masala)

For Pakoras
1/2 cup gram flour
1/4 cup dry fenugreek leaves
Pinch of baking soda
Pinch of asafoetida
1/2 tea spoon chat masala (optional)
Water as needed
Salt to taste
Oil for deep fry

Instructions

1. Firstly to make kadhi, take a big bowl and add yogurt and gram flour together in it. And stir to remove all the lumps.

2. Now add tumeric powder, red chilli powder, coriander powder and salt in it and again mix well.

3. Now add 3 cups of water in it mix well and keep it aside this mixture for 15 minutes.

4. Meawhile we prepare pakoras for kadhi, take a big bowl and mix all ingredients of pakoras together except oil and water.

5. Now add water in this mixture to make a thick batter and keep it aside for 15 minutes.

4. Now to make kadhi we heat the oil in a deep pan or kadhai. And then add sliced onion and fenugreek seeds in it, saute for a minute.

5. Then add pinch of asafoetida, slit green chillies and ginger paste in it. And stir properly for a while.

6. Now add prepared yogurt mixture into the kadhai. Stir continuously on medium flame for about 10 minutes. Then reduce the flame and let it simmer until it turn thick in consistency.

7. Meanwhile we prepare pakoras, now heat the oil in a kadhai on medium flame. Take 1 tea spoon batter from the pakoras batter and fry it in the hot oil, when it turn brown from both sides remove it from the oil and place over the absorbent paper, likewise prepare all pakoras.

8. Now stir the kadhi again add ginger powder and garam masala in it.

9. Now add prepared pakoras in it and let it simmer for one minute, then turn of the flame. You can also add pakoras in the kadhi at serving time but to get the perfect and soft texture, pakora should simmer in kadhi at least one or 2 minutes. Because of that they absorb the flavours of kadhi.

10. For tempring on low flame heat 1 table spoon clarified butter in a small pan and add whole red chillies, red chilli powder and little bit garam masala in it, then turn off the flame and pour this tempring over the kadhi.
Now the super spicy Punjabhi kadhi is ready to be serve….serve hot!

Gooseberry and chilli pickle

Gooseberry and chilli pickle (Amla mirch Achar)

Today i am going to share a very healthy and tasty pickle recipe. This is Gooseberry chilli mix pickle – Gooseberry is also known as Amla in hindi. Amla is a natural source of many minerals and vitamins. These berries are famous in all over the world for their benefits and they are now exported to many countries.

There are multiple ways of adding it to our diet, like murabba, pickle, amla powder, dried amla and many more items. And in this recipe i am sharing a tangy pickle made from Amla and to make it more spicy, i am using chilli in it.

Ingredients
300 gram gooseberries
100 gram green chillies
1.5 table spoon coriander powder
1.5 table spoon fennel (coarsely grounded)
1.5 tea spoon mustard seeds (coarsely grounded)
1/2 tea spoon turmeric powder
1/4 tea spoon asafoetida
2 table spoon mustard oil
Salt to taste

Instructions

1. To prepare pickle, first wash the gooseberries and chillies separately.

2. Now boil half cup of water in a thick bottomed pan.

3. Add washed gooseberries in it, cover the pan with lid and simmer them for about 4 to 5 minutes.

4. Now turn off the flame and keep it aside for cooling.

5. Meanwhile cut the green chillies as your desire shape.

6. Now open the pan and drain the excess water from it.(don’t throw this water as it is very healthy, you can use it in curry, daal or as you want).

7. Now take a plate and keep gooseberries in it. Gently press the boiled gooseberry to separate the wedges and remove seeds as well.

8. Heat oil in a pan on medium flame, add all spices and saute them for a minute.

9. Now add amla pieces, prepared green chillies, asafoetida and salt in it. Mix all well together.

10. Cover and simmer for about 2 minutes. Then turn off the flame.
Amla chilli pickle is ready. You can serve this healthy pickle with poori, paratha, roti rice or as your choice.

Note… Don’t over cook the gooseberries.You can use this pickle up to one week.

 

South Indian Delicacy Medu Vada

Medu Vada/ Ulundu Vadai is a very popular south Indian snack. These are doughnut shape fritters which are made from urad daal.

Although medu vada especially served for breakfast but you can make it anytime as per your choice. Medu vada is a simple recipe to prepare from urad daal but challenging task is to getting the right shape, and for this the thing which is going to help is practice and after making 2 or 3 vadas you feel satisfied with vada shapes. Its not that complicated but yes it is not so easy recipe as well if you trying it in quick time. But i bet that you will realize the taste worth equal to your efforts. Basically medu vada is served with coconut chutney and sambhar but you can have it with your favorite chatni or sauce… So lets prepare it.

Ingredient

250 grams urad daal (split black lentils)
2 green chillies
1inch ginger piece (grated)
Pinch of asafoetida
Salt to taste
12 to 15 curry leaves
Oil for deep frying

Instructions

1. To prepare medu vada, first we need to wash and soak the urad dal for 5 to 6 hours or overnight.

2. Now drain the excess water from the daal and grind it along with curry leaves, green chillies and ginger to a smooth batter.

3. Add salt and asafoetida in it and mix well.(meanwhile heat the oil in a kadai or pan for frying the medu vada).

4. Now apply water on your both palm and take a spoonful batter in your hands.

5. Roll it and make a hole in the center, then gently slid the vada in to the oil.

6. Fry the medu vada on medium flame until it become golden in color.

7. Then remove it from the oil and keep it on the kitchen tissue paper.Likewise prepare the all vadas.

8. Serve hot with Coconut chutney or sambhar or as your choice.
Enjoy!!😊

Farfalle Pasta With Spicy Jalfrezi

Farfalle Pasta With Spicy Jalfrezi

The combination of Farfalle pasta and Jalfrezi is so tasteful and we can prepare it easily.Though Jalfrezi is not a new thing for food lovers but adding it with Pasta is quite unique and so delicious and i am very much sure that all health conscious people going to like it.

Its perfect for all age groups but it can be so beneficial for all moms whose kids prefer to have pastas but not vegetables. By this moms can make it possible for kids to eat all vegetable along with pasta.

Only we need to keep all ingredients ready. Probably the most time consuming activity in preparing this recipe is to chop the vegetables so have patience as vegetables are the healthy part. So lets begin to prepare yummy Farfalle with Spicy jalfrezi…

Ingredients
1 cup farfalle pasta
2 cups of chopped vegetables (carrot, baby corn, colored capsicum, beans, cauliflower, etc)
1/2 Cup of onions, sliced
1/2 Teaspoon cumin seeds
2 Tablespoon of oil
1 Teaspoon of coriander powder
1/2 Teaspoon of red chilli powder (adjust to taste)
1/4 Teaspoon of black pepper powder
1.5 Tablespoon of tomato paste
1/2 Teaspoon of garam masala
3 to 4 whole red chillies

Salt as per taste
INSTRUCTIONS

1. To prepare jalfrezi pasta first of all prepare vegetables by washing, peeling, and chopping them.

 

2. Heat 3.5 cup of water in a big sauce pan and boil pasta Farfalle for about 8 to 10 minutes or until tender, stir occasionally. Drain and set aside.

3. Now heat oil in a pan and add the cumin seeds and whole red chillies. When they sizzle and turn darker brown, add the sliced onions.

4. Saute until the onions turn soft and a light golden brown. Then add all chopped vegetables and spices in it. Cook for 2 to 3 minutes.

5.Now add the tomato paste and mix well.

6.Top up with half cup of water and bring it to boiling level. Lower the flame and cover the pan until vegetables are cooked.

7.Take care and not to overcook them, the water should be lesser by now but if you find the gravy still watery, cook a bit longer leaving the pan open.

8.When the vegetables are cooked and the dish has the desired consistency, add Farfalle pasta, garam masala. Mix well and turn off the heat.

 

9.Now spicy farfalle is ready to be serve… Serve this with Your favorite sauce or as it is… Enjoy!!

Moong Daal Potli Or Deep Fried Split Green Gram Pouch

Moong Daal Potli or Deep Fried Split Green Gram pouch is a starter Recipe. These mini pouchs are inspired by the Asian Wontons, momos, dimsums and dumplings. It taste really good, and also looks very unique because of their shapes. In this recipe i am using moong daal stuffings, but you can stuffed them with mix vegetables, dry fruits, noodles and many more, based on your choice. Although i am sharing deep fried version of this recipe, but if you want a healthier alternative, then you can also bake them.

This is super easy to wrap stuffing… It might be little struggling in the beginning but after two or three potli, you going to feel that you are expert in potli making😜this is the funny part of this recipe😃😃So lets begin to make our daal potli…..

Ingredients

1 1/2 cup refined flour

2 tblsp clarified butter

Salt to taste

Water as needed

For stuffing

1/2 cup split skinless green gram (Soaked)

Pinch of Asafoetida(hing)

1 tsp garam masala

1 tsp chilli powder

1 tsp dry mango powder(amchoor)

2 tblsp coriander powder

2 tblsp coarsely grounded fennel seeds

2 tsp oil

1 tsp salt

1.5 tsp raisins

1 tblsp chopped almonds

Instructions

1. Take a big bowl, add refined flour, clarified butter and salt in it. Mix well.

 

2. Now add enough water and knead the dough, cover and keep aside for 30 minutes.

 

3. To prepare the stuffing, coarsely ground the soaked moong daal (without water)as shown in pictures.

4. Now heat a non stick pan, add 2 tsp cooking oil in it. Then add all spices, chopped almonds, raisins and grounded moong daal in it. Saute for 3 to 4 minutes (stir continuously).

5. Now turn off the flame and transfer the mixture into a bowl.

6. Now divide the dough into ten equal sized portion and roll into balls.

7. Flatten them slightly with your palm to form discs. And roll out the  discs into small pooris, then apply little water on edges.

8. Now place 2 tsp stuffing in the center, form the pleats of pouch. Evenly and carefully pinch together the edges of the poori to form pleats and complete them as a pouch shape(as shown in pictures).

9. Now heat oil in a kadai or deep pan, fry them on medium flame until they turn in golden brown in color. Then take them out from the oil and place them on absorbent paper.

10. Now your Delicious Moong daal pouchs are ready to eat….Serve them hot with hot cup of tea….enjoy!!😊

 

Achari baingan In Punjabi Style

**Achari Baingan (In Punjabi Style)**

Ingredients

1. Baby eggplants/ Small brinjals(Washed) = 7 to 8

2. Coriander seeds = 2 tbsp.

3. Cumin seeds = 1tsp.

4. Cloves = 5 to 6.

5. Green cardamom = 4 to 5

6. Black peppercorns = 12.

7. Turmeric powder = 1/2 tsp

8. Onions (finely sliced)= 3

9. Oil = 3 tbs

10. Ginger paste = 1 tbsp.

11. Tomato puree = 1 and half cup.

12. Garam masala powder = 1 tsp.

13. Green chillies( broken)=2

14. Coriander leaves, finely chopped = 1 tbsp.

15. Salt = as per taste.

16. Fennel seeds = 1 tbsp.

Instructions

1.Roast coriander seeds, cumin seeds, cloves, green cardamoms, fennel seeds ,black peppercorns in a  pan.

2. Cool and coarsely grind.

3.  Cross slit the eggplants.

4. Slice the onions. Heat oil in a kadai, add onions and saute till golden brown. Add tomato puree , ginger paste,  and saute till fragrant.

5. Add red chilli powder, turmeric powder, garam masala powder, salt and mix well.

6. Add eggplants green chillies and mix. Add a little water and mix. Cover and cook till eggplants are done.

7. Add the ground masala, garam masala, coriander leaves and mix well.

Serve hot….😊