This is a Text Recipe, not a Video. Due to commitments on home front and paucity of time it is becoming difficult to make videos of all known recipes. If I have to make a video only before I’m to share these recipes, it is likely to take considerable time. Meanwhile there is also an urge to share these recipes for the benefit of my viewers. These recipes are prepared, perfected and tasted at home. Hence they too carry the same commitment and conviction as in videos, while I share them with you. As and when these text recipes are converted into videos, the above photograph would be replaced with its video. Enjoy!!!
- Gram Flour (Besan) – 3/4Cup (85gms)
- Baking Soda – 1/8tsp
- Turmeric Powder – 1/4tsp
- Red Chili Powder – 1/4tsp
- Salt – To Taste (1tsp)
- Carom Seeds (Ajwain) – 1/4tsp
- Carrot – 1 (35gms)
- Potato – 1 (55gms)
- Onion – 1 (80gms)
- Green Chilies – 5
- Chopped Coriander – 3Tbsps
- Water – As Required (2Tbsps)
- Oil – For Deep Frying
- Buttermilk – 1Liter (Slightly Thick)
- Gram Flour (Besan) – 2 1/2Tbsps
- Green Chilies – 11
- Ginger – Slightly Bigger Piece (Chopped Ginger 3/4Tbsp)
- Cumin Seeds – 1/4tsp
- Black Pepper – 1/4tsp
- Coriander Seeds – 1/2tsp
- Turmeric Powder – 1/2tsp
- Salt – To Taste (1 3/4tsps)
- Water – As Required (50ml + 100ml)
- Mustard Seeds – 1/2tsp
- Fenugreek Seeds – 1/8tsp
- Cumin Seeds – 1/4tsp
- Asafetida – 1/8tsp
- Curry Leaves - Few
- Bay Leaf – 1 Big (Break Into 4 Pieces)
- Cinnamon – Small Piece
- Cloves – 2
- Oil – 1 1/2Tbsps
- Chopped Coriander – For Garnishing (1 1/2Tbsps)
Wash carrot, potato and green chilies. Peel onion. Finely chop carrot, potato, green chilies, and onion.
Heat a pan and add oil and heat oil for deep frying pakodas. Spread a paper napkin in a plate to add the fried pakodas to soak excess oil.
Take a mixing bowl and add chopped vegetables, chopped coriander, carom seeds, turmeric powder, red chili powder, baking soda and salt. Mix all well and add gram flour and mix. Add sufficient water in small quantity and mix to make pakoda batter. Make small balls with wet fingers and carefully drop the balls in oil. Fry pakodas on medium flame stirring all the while for even browning. Fry the pakodas till they turn light golden in color. Transfer the pakodas on to the paper napkin which would soak excess oil. Repeat the process of making pakodas till all the batter is used up.
Take buttermilk into a bowl and add gram flour, turmeric powder and salt and mix well without any lumps. Grind green chilies, ginger, cumin seeds, black pepper and coriander seeds to a smooth paste adding 50ml water. Add the paste to buttermilk mixture and mix well. Place the buttermilk bowl on flame and cook stirring continuously on high flame till it reaches a boil. When buttermilk mixture starts boiling, lower the flame and add the fried pakodas and cook for 5 minutes. Meanwhile fry the seasoning as indicated below
Heat a small pan and add oil and heat oil. When oil is hot add fenugreek seeds, mustard seeds and fry stirring till seeds start spluttering. Then add bay leaf pieces, cloves, cinnamon, asafetida and curry leaves and fry. Add the seasoning to the buttermilk mixture and mix well. Add some chopped coriander and mix. Transfer kadhi to a serving bowl and garnish with chopped coriander leaves. Serve pakoda kadhi with hot plain rice.
Points To Observe:
Add water to curd and churn to get buttermilk. The thickness of the buttermilk depends on individual’s taste---so make, judge and add sufficient water to get the required consistency of buttermilk.
Whenever making kadhi, remember to use sour buttermilk. Remove the curd from refrigerator the day before and allow it to turn sour.
Chop the vegetables used in pakodas finely so that they get cooked fast. Also one can include chopped greens like spinach and fenugreek leaves to make variations in making pakodas.
As the buttermilk is sour we require more green chilies to balance the taste.
In this recipe we have taken ginger in slightly larger quantity. The flavor of ginger enhances the taste of kadhi.
Carom seeds in pakodas give a special flavor and they also help in digestion.
Make fine paste of cumin, black pepper and coriander seeds along with ginger and green chilies--one should not be able to identify the flavors by seeing the kadhi---only one have to feel the flavors by tasting it.
Cloves and cinnamon when added in seasoning gives a special taste to the kadhi--the dish tastes both North Indian as well as South Indian.
On cooling the kadhi becomes thicker in texture--so add water and salt to balance the taste before serving.
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