October 15, 2010

Punjabi Kadi Pakoras for Indian Cooking Challenge

The monthly cooking challenge is hosted by Srivalli of Spicing your life.  The challenge for September was "Punjabi Kadi Pakoras" and the recipe was adapted from Simran of Bombay Foodie. This was an interesting challenge and a special treat for my daughters.  We loved this fried dumpling soaked in a yogurt based gravy.  Thanks Srivalli!



For Pakoras:

Besan - 1/2 cup
Onions - 1 medium
Salt to taste
Red Chilli powder - 1/2 tsp
Water to mix
Oil for Deep frying

For Kadi:

Yogurt - 1 cup
Besan - 1/3 cup
Water - 3 - 4 cups
Mustard Seeds - 1 tsp
Cumin Seeds- 1 tsp
Ajwain/Carom Seeds- 1 tsp
Methi /Fenugreek seeds- 1 tsp
Onion -1 large sliced
Turmeric powder a pinch
Salt to taste
Red Chili powder - 1/2 tsp
Garam masala - 1/2 tsp
Amchur powder - 1 tsp


For the Pakoras

1.  Slice onions finely. In a bowl, take besan, add salt, red chili powder.
2.  Make a batter with water to get a semi thick consistency.
3.  Heat a pan with oil. When it is hot, dip onions in the batter and gently drop into the hot oil.
4.  Deep fry until crispy.
5.  Drain and keep aside.

For the Kadhi

1.  Make a paste with yogurt and besan, then mix with water to make a very thin batter.

2.  Heat a tbsp of oil.  Make a seasoning of mustard seeds, cumin seeds, carom seeds and methi.
3.  Add onion slices and fry till light brown.

4.  Pour in the yogurt/besan batter, add turmeric powder, salt and red chilli powder.
5.  Bring to a boil, reduce the heat and let simmer for at least half an hour. Keep stirring occasionally.
6.  When the gravy is thick, add the pakoras and bring it to a boil.
7. Add garam masala and amchur powder to the gravy just before removing from stove.

October 12, 2010

Spicy Dhokla

I tried this favorite recipe recently.  I tried making it spicy adding the green chilli and ginger paste.  It turned out to be fabulous.


1 cup besan
1 cup yogurt cheese
Salt to taste
Eno fruit salt 1 tsp
Sugar 2 tsp
Green chilli and ginger paste - 1 or 2 tsp

Mustard - 1/2 tsp
Sesame- 1/2 tsp
Asafoetida - a pinch
Jeera - 1/2 tsp
Turmeric - 1/2 tp
Green chillies -2 sliced

For the Garnish:
Grated coconut - few tsp
Chopped Corriander leaves

1.  Tie yogurt in  a cheese cloth to get the cheese
2.  Mix this to the besan with a little yogurt  and add salt, sugar, chilli and ginger paste and rest for a 3-4 hours.
3.  Just before steaming the dhoklas add the eno fruit salt and steam for 10 minutes till toothpick comes out clean.
4.  After it cools makes a seasoning of mustard, asafotida, jeera, turmeric, sesame, green chillies and pour on the dhoklas
5.  Cut to pieces, garnish with grated fresh coconut and chopped corriander leaves.