Punjabi Kadhi Pakora

                                                              Kadhi Pakora

  Kadhi is a curd preparation adding besan,which is similar to moru curry or thalich mor of South Indians.Into it we when we add simple besan or kadaala maav /chickpea flour fritters or bajja or pakoda, our tasty flavorful KADHI PAKODA IS READY..

Ingredients

For Kadhi

Curd 1/2 cup
Water 1 cup
Besan- 3 -4 tsp heaped
Salt to taste
Turmeric powder -1/4 tsp
Red chilly powder-1/2 tsp
Cumin powder-1/2 tsp
Garam masala-1/2 tsp
*Feel free to adjust the amount of spice powders and ingredients

For tadka
Oil- 1tsp
Mustard-1/2 tsp
Jeera/cumin seeds-1/2 tsp
Methi/fenugreek seeds-1/4 tsp
Ginger finely chopped-1/2 tsp
Garlic finely chopped-1/2 tsp
Onion-small one
Dry red chilli-1
Green chilli-1
*Feel free to adjust the amount of spice powders and ingredients

For Pakoda

Onion slices- 1/3 cup heaped
Salt to taste
Turmeric powder -a pinch
Red chilly powder-1/2 tsp
Cumin powder-1/2 tsp
Garam masala- 1/2 tsp
 Besan - 3- 4 tsp heaped
Few drops of water
Oil for deep frying
*Feel free to adjust the amount of spice powders and ingredients

Method

Let us make the kadhi first...

1.Take a mixing bowl add all the ingredients given under the label "for kadhi" and mix well.Make it lump free.

2.Transfer it into a kadai and start boiling.Once it starts to thicken ,switch off the flame.Keep it aside.

3.Do a taste test and adjust the spice .Our KADHI is ready.

Now let us make the seasoning

1.Heat oil in a tadka pan ,once hot add in the mustard seeds and allow them to pop up.

2. Once done add in the cumin seeds,fenugreek seeds,dry red chilly,green chilly and saute for a minute.

3.Now add in the finely chopped ginger,garlic and onion .Saute till they are soft and light brown in color.Sprinkle little salt to taste.

4.Our tadka is ready .Pour it above the kadhi .


Lastly we can make our Pakodas

1.1.Slices onion thinly.Now add in the spice powders ,besan and few drops of water.Make a thick batter .

2.Heat oil in a kadai,once hot add a spoon full of batter and deep fry them.

3. Pakodas are ready.Drop them into the kadhi.

4.OUR KADHI PAKODA IS READY TO SERVE...

5.ENJOY THEM WITH RICE/ROTI OF YOUR CHOICE..!

Dry prawns roast

                                Unakka chemmeen roast

Serves-2
Kerala Cuisine

Ingredients

Dry prawns- 1/3 cup
Shallots-3 -4
salt to taste
Chilly powder-1/2 tsp

Onion-2 medium sized
Curry leaves -a handful
Coconut scrapings-2 -3 tbsp
 Oil-2 tbsp

Method

1.Wash and clean the sun dried prawns and keep them aside.

2.Slice the onions and shallots and keep ready the coconut scrapings.

3.Now take the prawns,shallots in a mixing bowl and add salt to taste and red chilly powder.Mix them up and keep aside for 10 - 15 minutes.

Sun dried prawns roast

4.Once done heat 1 tbsp of oil in a pan ,once hot add the prawns mix and start to fry them.

5.When it is half done add in the rest of the ingredients like onion slices ,curry leaves and coconut scrapings.Toss well till the onions are soft and golden brown in color.

6.Continue to saute till oil starts leaving from the sides of the pan.

Note:Flame should be kept low.
        :If the mixture sticks add in the rest of 1 tbsp of oil little by little & mix them up 
7.Do a taste test and adjust the spices.  Our dish is ready to serve..ENJOY..!!!

ROAST SERVED WITH RICE GRUEL 

Lentil curry

                                                         Dal Fry

         
This recipe was Shared by a friend of mine named SURESH SAWANT in a very popular food group Global Food and Beverages Lovers.It was very tasty and easy to cook as all the ingredients used in the recipe are very handy and available in all the kitchens.So thought of sharing with my fellow people.Hope you will like it too..Happy Cooking..!

Serves- 2
Ingredients

Toor dal- 1/3 cup
Turmeric powder- a pinch
A pinch of hing/ Asafoetida

Other Ingredients
Ginger garlic paste-1 tbsp
Onion-1
Tomato-1
Green chilly-1
Water and salt as required

Spice powders Used
Red chilly powder-1/2 tsp
Coriander powder-1 tsp
Garam masala- 1/2 tsp

For Tadka/seasoning
Oil-1/2 tbsp
Bay leaf-1
Pepper corns-1/2 tsp
Clove-2 -3
Cinnamon-1"piece
Mustard seeds-1/2 tsp
A pinch of hing

For Garnishing (optional)
Cilantro/ coriander leaves-1 tbsp
Ghee- 1/2 tbsp

Method

1.Pressure cook the dal by adding turmeric powder and a pinch of hing.Keep it aside.

2.Slice the onions,tomatoes and slit the green chillies. Keep ready the ginger garlic paste and the ingredients needed for the seasoning.

3.Heat oil in a pan add in the mustard seeds and allow them to splutter.Once done add the rest of the ingredients given under the label For seasoning".Saute for a minute.

4.Once done add in the sliced onions .Saute them till they are soft .

5.Add in the ginger garlic paste  and green chilly slits.Saute them well till the raw smell goes off.

6.Add in the tomato slices along with the spice powders and salt and cook them till the tomatoes are mushy and oil starts to leave from the sides of the mixture.

7.Now time to add in the cooked dal along with the water used for cooking.Mix well.

8.If gravy is not enough add in more water and do a taste test and adjust the spice powders.

9.Bring it to a boil.Switch off the flame add in  a tablespoon of ghee and  coriander leaves..

10.Tasty DAL FRY  is ready to serve.. Enjoy ..!!

Soya chunks roast

                                    Soya Ularthiyathu

                   

RECIPE COURTESY:MALABAR DELICACIES & ASHEERA HAJA

Ingredients

Soya chunks- 1 cup

For marinating soya chunks

Turmeric powder-1/4 tsp

Red chilly powder-1/2 tsp

Kashmiri chilly  powder-1/2 tsp

Coriander powder-1 tsp

Salt to taste

Other ingredients

Onion-3 medium sized

Ginger chopped -1 tbsp

Garlic chopped-1 tbsp

Red chilly powder-1/2 tsp

Turmeric powder-1/4 tsp

Salt to taste

Coriander powder-1 tsp

Coconut oil as needed or 1tbsp + 1 tsp

Green chilly-1

Garam masala-1 tsp

Tomato sauce-1 tbsp 

Soya sauce-1 tbsp

Feel free to adjust the spice powders and sauces as per your taste preference

Method

1.Boil soya chunks as per the package instructions.Squeeze the water and strain them.Then marinate it with red chilly powder,turmeric powder,coriander powder and salt.Keep aside.

2.Slice the onions and slit the green chillies.

3.Heat oil in a pan ,once it is hot add in the finely chopped ginger and garlic.Saute it.

4.Add in the sliced onions,sauces and  all the spice powders and saute till the onions are soft and the raw smell is gone.

5.Once done add in the marinated soya chunks .Mix well.

6.Saute it till it is dry.

7.Soya ularthyathu is ready to serve.

Optional

if you want you can make a tadka with mustard seeds and dry red chill and pour it on the above made dish and serve.

                                                    

POINTED GOURD POTATO CURRY

                            ALOO POTOL RASA  IN ORISSA STYLE  

Serves- 2
Oriya Cuisine

Ingredients

Aloo/potato-1 big one
Parwal/pointed gourd -8
Oil to fry- 1 1/2 tbsp

To Make Masala Paste
Onion-2
Ginger paste-1 tbsp
Garlic paste-1 tbsp

To Make Tomato Puree
Tomato-2 medium sized ones

Spice powders used
Turmeric powder-1/4 tsp
Red chilly powder-1/2 tsp
Coriander powder-1 tsp - 1 1/4 tsp
Cumin powder-1 tsp
Garam masala powder-1 tsp
Kitchen king Masala powder- 1 TSP
Salt

Other ingredients
Oil- 1/2 tbsp
Water -1+1/4 +1/4 cup

Method

1.Peel wash and cube the potatoes.Chop the parwal into big chunks.

2.Make the masala paste by grinding together onion and ginger garlic paste.

3.Roughly chop the tomatoes and make puree out of it.

4.Now heat 1 1/2 tbsp of oil in a pan add in the chopped potatoes and parwal. Fry them till they attain brown marks on them.

5.Transfer them into a bowl.

6.Now in the same kadai/pan add the rest 1/2 tbsp of oil.

7.Once it is hot add in the masala paste and  cook till the raw smell goes and oil starts separating from its sides.

8.Once it's done add in the tomato puree and salt and cook till it starts leaving from the sides of the kadai.

Note: Be patients at these steps as it determines the taste of the entire curry.Cook till each mixture start leaving oil.As it will enhance the taste of the curry.

9.Time to add in the spice powders one by one.Give them a  good toss.

10.Add in the fried potato and parwal pieces.Coat them into the masala.

11.Now wash the mixie jars with 1/4 cup water each and pour it into the kadai. Again add in 1 cup of water and bring it to a boil.

12.Do a taste test and adjust the spices according to the taste of your family members.

13.Sprinkle 1 tsp of Kitchen king masala. Give it a final mix.

14.Our curry is ready to be served with rice/roti /bread of your choice.Enjoy.

ALOO POTOL RASA

Ripe banana cooked with curd and coconut sauce

                 Nendrapazam kalan/moru ozichukutaan

 

                          

Serves:1

Kerala Cuisine

Ingredients

Ripe banana/Nendrapazam -1                                        
Green chilly-1
Water -1/2 cup

To Grind /arakaan
Coconut scrapings-1/3 cup heap
Cumin seeds- 1 tsp
Water as needed

To Mix
Curd/yogurt- 1/2 cup
Salt as needed
Chilly powder- 1/2 tsp                                                                

Turmeric powder-1/4 tsp                          

To Season                                                    

Chopped banana chunks

Oil-2 tsp
Mustard seeds-1/2 tsp
Dry red chilly -1

Method

1.First let us Grind the ingredients given under the label 'to grind' using little water and keep it aside.

COCONUT GROUND PASTE

2.Now mix all the ingredients given under the label 'to mix' and keep it aside.Take care to make the mix lump free.Keep it aside.

CURD MIX

3.Now pour 1/2 cup water in a pan add in the chopped banana pieces,green chilly slits and a pinch of salt.Cover and cook till they are done.

4.Once done add in the curd mixture and mix well.Stir continuously.

5.Once this mix tends to thicken add in the ground coconut paste .Mix well and bring it to a boil.

6.Do a taste test and adjust the spices and switch off the flame.

7.Now heat 2 tsp of oil in a tadka pan and once it is hot add in the mustard seeds and allow them to pop up.

8.Then add in the dry red chilly and saute for a second and switch off the flame and pour this seasoning on the above made curry and toss well.

9.Enjoy with steamed rice of your choice.

Shallot ginger lemonade

                                             Shallot ginger lemonade

Serves-1
Ingredients

Lemon juice from one lemon
1 tsp of sugar
a small piece of ginger
2 small shallots
1/4 + 3/4 cup of water

ice cubes and lemon rings optional for garnishing

Method

1.Grind together, in a mixie jar, a small piece of ginger,2 small shallots,juice of one lemon,1 tsp of sugar (as per your sweet tooth) and 1/4 cup of water.

2.Now strain this juice into the serving glass.

3.Add 3/4 cup water into it and Enjoy

NOTE:
          Can add ice cubes if u prefer.

         Don't add big ginger piece as it will dominate the flavor of shallot which we don't want.

4.Before serving just do a taste test to find if we wanna add lime juice.

shallot ginger lemonade