HI
I have been a little busy lately with the navarathri puja and my daughter's exam:-). Do i sound like as if i am writing the exam:-(, Well, she is in her 12th grade and i guess i am really worried all the time jittery at times.When we were done with her exams and waiting for the results{which turned well!!] my computer conked off:-( arrghhh...... Why am i cribbing??????? that's because i am again late in posting for ICC.
Srivalli announced this punjabi recipe for ICC of this month.Whenever i happened to see this dish in a restuarant i was very apprehensive to taste this. I always felt that besan and yogurt was not a great combo at all. But i tried this recipe which srivalli gave us from SIMRAN'S blog and I MUST ADMIT THAT : THIS IS DEFINITELY A GREAT COMBO!!!!!!Thanks Srivalli:-)
THE Recipe source: SIMRAN of Bombay Foodie
INGREDIENTS
FOR THE PAKORAS
Besan/ Chickpea flour 1/2 cup
Onion 1 finely cut
Chilli powder 1 tsp
Salt to taste
Water
Oil for deep frying
FOR THE KADHI
Yogurt/ curd 1 cup
Besan 1/3 cup
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Ajwain/ Caraway seeds 1/2 tsp
Fenugreek seeds 1/2 tsp
turmeric powder a pinch
Red chilli powder 1 tsp
Water 3 to 4 cups
Salt to taste
Garam masala 1/2 tsp
Amchur powder 1 tsp
Onion 1 finely cut
PREPARATION
FOR THE PAKORAS
Cut onions finely. You can slice it too
In a bowl take the chickpea flour, add the salt and chilli powder.
Add enough water to make it into a batter of semi thick consistency
Add cut onions to it.
Mix well
Now heat oil in a pan/kadai and drop spoonful of this batter to make pakoras.
when deep fried and golden brown in colour drain them and keep it aside.
FOR THE KADHI
Mix the yogurt and the besan into a smooth batter. Add the water and make it into a very thin batter.
Heat a tbsp of oil in a pan and add the mustard seeds. When it splutters add the cumin, fenugreek and caraway seeds.
Add onions and let it brown
Now add the yogurt mixture and on it add the turmeric ,chilli powder and salt.
Bring it to a boil and then simmer it on low heat for another 20 minutes till it thickens.
Now add the garam masala , amchur powder and the pakoras
Let it heat up for a minute before you take it off the stove.
Yummy delicious kadhi with pakoras ready to be served with chapathis!!!!!!!!
Labels: besan, caraway seeds, chickpea flour, chilli powder, deep fried, onion, pakoras
