Sunday, May 6, 2012

Pakode wali Kadhi

Ingredients :

For Pakodi's :

Gram Flour/Chick Pea Flour - 1 Cup
Onion - 1 No. (Medium Size)
Chili Powder - 1/2 Teaspoon
Ginger - 1/2 Teaspoon (Finely Chopped)
Salt - As per taste
Asafoetida - A Pinch
Turmeric - 1/4 Teaspoon
Oil - For Deep frying.

For Kadhi :

Curd/Plain Yogurt - 2 Cups
Gram Flour / Chick Pea flour - 2 Table spoon
Turmeric Powder - 1/4 Teaspoon
Salt - As per taste

For Tempering :

Whole Red chili - 2 No's
Coriander Seeds - 1/2 Teaspoon
Fenugreek / Methi Seeds - 1/4 Teaspoon
Grated Ginger - 2 Teaspoon
Curry leaves - 4 to 6 Leaves
Chili powder - 1/2 Teaspoon
Oil - 2 Table spoon

Method :

For making Pakodi's :

Heat oil in a kadai, meanwhile in a mixing bowl mix all the ingredients and sprinkle water little by little and make a smooth dough, drop these mixture little by little and fry until it turns golden brown. Drain on a absorbent paper, and keep aside.

For Making kadhi :

Mix Curd/Yogurt, gram flour, and turmeric powder, salt and 2 cups of water till smooth and lumps free. Bring it to a boil. Now heat oil in a pan, add red chili's, coriander seeds, fenugreek seeds, ginger, and fry for about 1 to 2 minutes, lastly add chili powder and curry leaves, give a quick stir Keep aside. (Make sure you don't burn the chili powder)
Pour the tempering over the kadhi, lower the flame and simmer for 10 to 12 minutes. Keep aside.

How to proceed :
Re-heat the kadhi and bring to a boil, lower the flame. Drop the pakodis into the simmering kadhi and cook for a few minutes. Serve Hot

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