Pakode Wali Kadhi....

Hey Amigos....

Today I am sharing the recipe of kadhi wid pakoda... I know it is a common recipe , and almost everyone makes it.. but do try it this way... I am sure you will  realllyy love it this way... I will also tell you all about few variations in this... 

So let us start with the recipe... and tomorrow be ready to prepare Chinese Manchurian.. (Veg) .. I am really sorry for not posting any non-veg recipes but friendz , I am in africa .. and you all must be knowing about the Ebola virus.. So no non-veg.. Not even Eggs :(

Anyways... There are plenty of veg recipes we can relish happily :) :) :)

Ingredients :

(For Kadhi )

1).Curd :  500gms (or Buttermilk 1 ltr)

2).Besan : 2-3 Tablespoons (According to the thickness you like)

3).Hing : 1/4 Teaspoon

4).Onion : 1 (Big Finely chopped )

5).Garlic : 3-4 Cloves ( Finely Chopped)

6).Ginger : 1 Inch (Grated)

7).Green Chillies : 2-3 ( Chopped)

8).Methi Dana : 1 Teaspoon

9).Saunth Powder / Dry Ginger Powder : 1 Teaspoon

10).Saunf Powder : 1 Tablespoon                               

11).Red Chilly Dry : 2 

12).Curry Leaves : 10-15

13).Red Chilly Powder

14).Turmeric Powder

15). Hing

16). Salt to Taste

17). Oil

For Pakode :

1). Besan

2). Onion Chopped

3). Green Chillies Chopped

4). Potato Chopped in Cubes

5). Red Chilly Powder

6). Turmeric Powder

7). Hing

8). Cumin
9).Salt to Taste

10). Oil to fry pakodas

Procedure :

1). Take Oil in wok , Mix the Ingredients for pakoda in a big bowl. 

2). Fry the pakodas as usual but a little less crisp.

3). Keep them aside on a absorbent paper.

4). Now , Reduce the quantity of oil in the same wok/kadhai (PLEASE BE CAREFUL , OIL WOULD BE REALLY HOT AFTER FRYING PAKODE) Only reason for using the same wok and oil is the time and already hot oil and wok.

5). Take approx 2-3 tablespoons of Oil , add Methi dana at first. Once it has turned to dark brown , add Red Chilly Dry and Curry Leaves.

6). After the raw fragrance goes of , add chopped garlic and grated ginger.

7). Saute for a min or 2 and add onion , again saute.

8). Now till the onion getting transparent in the wok , Mix Curd+Water / Buttermilk and all the other dry ingredients ( Besan , saunth , saunf powder ,salt etc ). Use a Raee (See in image) to mix things properly.

9). Till this time your onion is turned golden in colour.

10). Now , Carefully add the buttermilk mixture in the wok slowly.

11). Let the kadhi boil on high flame till the consistency is turning thicker in a few minutes.

12). After say about 10-15 minutes , turn the flame to medium and let it boil for another 5 mins , now you add the pakodas in it.

13). Let it boil , covered on low flame till you see oil droplets on the kadhi.

14). Your Kadhi is ready to eat with fresh and hot chawal. Trust me , this combo rocks. No doubt you can even have kadhi chapati , but kadhi chawal is the best combo.

Variations :

1. You can add finely chopped Spinach after onion turns transparent , saute for a few minutes , then add buttermilk mixture in it. It is palak wali kadhi :)

2. You can add Small Cubes of potatoes or cauliflower , saute for a minutes , before adding buttermilk mixture. It can called as Aloo / Gobhi wali kadhi.

3. Similarly , try and add peas , beans , boiled black chana or a bunch of mix veggies , chopped in small cubes , after adding onion. Saute for a few minutes and then add buttermilk mixture. Enjoy :) 

 Tomorrow , You can check for Chinese Manchurian. :) Keep Checking the blog.  Recent updates of the blog on the facebook page 

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