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Occasions
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Ingredients- For Kadhi:
- 500 gms yogurt
- 90 gms gram flour (besan)
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/4 cup ghee
- 1/4 tsp fenugreek seeds
- 200 gms potatoes, cut into 1" cubes
- 150 gms onions, chopped
- Salt to taste
- For Pakodas:
- 100 gms gram flour (besan)
- 300 gms spinach, shredded
- A pinch of soda bi-carbonate
- Salt to taste
- 1 tsp coriander seeds
- 1/2 tsp ajwain seeds
- 1" piece ginger, finely chopped
- 4 green chilies, finely chopped
- Oil for frying
- For Seasoning:
- 75 gms ghee
- 1 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 tsp mustard seeds
- A pinch of asafoetida
- 4 dry red chilies
- 1/2 tsp red chili powder
Procedure- Mix yogurt, gram flour, red chilies, turmeric in a bowl and whisk well by adding 5 cups of water.
- For the pakoras, mix all the ingredients of pakoras along with water and make a batter. Heat oil in a deep frying pan and drop spoons-full of batter into the oil.
- Deep fry until golden brown and repeat the same for the remaining batter.
- Heat ghee in a pan and fry the fenugreek seeds until they splutter.
- To this, add yogurt mixture and bring to a boil, stirring continuously, until thin sauce consistency.
- Also add potato cubes, cover and simmer until potatoes are cooked.
- Now add pakoras, onions and cook until a thick consistency.
- Remove from heat and add the seasoning.
- To prepare the seasoning, heat ghee in a pan, add cumin, coriander and mustard seeds, stir until they begin to pop.
- Then add asafoetida, stir until it puffs up, add red chilies, chili powder, stir and over the kadhi.
- Remove and serve hot with steamed rice.
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