Tried and tasted by Nivedita
Hi All,
I am happy to be a part of Indian Cooking Challenge. Indian Cooking Challenge is the event hosted by Srivalli where every month,she gives us a challenge to make one traditional recipe. Till last month, I never went through the rules or the event as I thought its only for experienced chefs!! True, I thought its not my cup of tea.
But last month when I was chatting with Srivalli, she asked me why I did not join this event all these days, when I told the reason, she insisted me to go through the rules at least. When I finished reading, my expression was "arre, yeh to itna easy hai!!" and one more thing came into my mind that even my event "COOK AND CLICK" had the same theme, but I could not take it longer as I did not get more entries or only one entry for each event (in 4 events).
Now, coming to this challenge, Making Punjabi Kadi Pakoras or Pakods kadi is my first entry to ICC. Srivalli got this a recipe from Simran who blogs @ Bombay foodie I am really excited to prepare this one as its very interesting. Many times I have prepared kadi pakoda but the other methods. But it was a long time again that I prepared this type. So here I am presenting my
"PUNJABI KADI PAKORAS FOR ICC"
There is one advantage when making this one. You will get pakoras to eat before they go into kadi. My suggestion to everyone is make more batter to make those extra pakoras, or else you will get only kadi on the dining table!
Coming to the recipe,
To make Pakoras:Gram flour - 1/2 cup
Salt to taste
Red chilly powder - 1/2 tsp
Onion - 1 medium, thinly sliced
Water to make thick batter
Oil to deep fry
Mix all the ingredients in a big bowl.
Add the water to make batter of semi thick consistency.
Heat oil in a kadai. When hot, drop the batter with a spoon or hand to make small pakoras. Fry till golden brown to get crispy pakoras.
Transfer these into a bowl or plate and keep it aside.
For making Kadi:
Curds / Yogurt - 1 cup
Gram flour or besan- 1/3 cup
Water - 4 to 5 cups
Gram flour or besan- 1/3 cup
Water - 4 to 5 cups
Mix the curds and gramfour to remove lumps.
Add the water to get thin batter to make kadi.
Ingredients for kadi:
Oil -1 tbsp
Onion - 1 large, sliced
Mustard Seeds - 1 tsp
Cumin Seeds or Jeera- 1 tsp
Ajwain or Carom Seeds- 1 tsp
Methi seeds or Fenugreek seeds- 1 tsp
Turmeric powder a pinch
Salt to taste
Red Chili powder - 1/2 tsp
To add it later:
Garam masala - 1/2 tsp
Amchur/ Dried Mango powder - 1 tsp
Get ready to make kadi:
Heat oil in a kadai or deep and round vessel.
When hot, add mustard seeds, let splutter.
Now be quick to add cumin seeds, methi seeds and ajwain. Wait for 10 seconds.
Add sliced onions and fry till brown.
Keep on a low flame, add curd and besan batter.
Add turmeric, salt and red chilli powder.(I must say here that, I was not sure of adding salt at this stage, as I always believed if I add salt before only, the butter milk will get curdled, but as I had to follow the rules I added it.) And nothing happened to the kadi.
Bring it to a boil, boil it atleast for half an hour.
Wait till you get thick kadi.
Now add the fried pakoras and boil it for some more time(may be 2 minutes)
Give final touch by adding garam masala and amchur powder before taking it from heat.
Punjabi Kadi Pakora is ready to serve with hot rice.
This is for Indian Cooking Challenge
