Friday, October 15, 2010

Punjabi Kadhi- Indian Cooking Challenge

After almost two months of gap, I am attending Indian Cooking challenge. I enjoy doing these challenges. But this time it was quit easy but tasty. This month Srivalli's challenge for Indian cooking challenge is 'Punjabi Kadhi'. I just loved it. She suggested a recipe of Simran of Bombay Foodie. I followed the same measurement and method. But instead of deep frying pakoras, I used the 'Appe patra' or Paniyaram Pan for it. It require much less oil than deep frying. :-).

For Kadhi

Curd - 1 cup
Besan - 1/4 cup
Water - 3 cups
Garam masala - 1/4 teaspoon
Sugar - 1/2 teaspoon
Salt as per taste

For tempering
Mustard Seeds - 1 tsp
Cumin Seeds- 1 tsp
Ajwain/ Carom Seeds- 1 tsp
Methi / Fenugreek seeds- 1 tsp
Chopped Green chili - 1
Turmeric powder - 1/2 teaspoon

For Pakora
Besan - 1/2 cup
Onions - 1 medium
Red Chilli powder - 1/2 teaspoon
Ajwain/ Carom Seeds- 1/2 teaspoon
Salt to taste
Oil for Deep frying


For kadhi
Mix curd, water and Besan. Beat it properly so that no lumps will form. Add garam masala, sugar ,salt and mix well. Heat oil in kadai add cumin seeds, Mustard seeds, Ajwain, chopped green chili, turmeric powder and Methi seeds. Pour the dahi-besan batter on it. Boil for 10-15 minutes on low flame. Keep stirring occasionally. It should be thick than Maharashtrian or Gujrathi kadhi.

For Pakoras
Slice onions lenghtwise. In a bowl, take the besan, onion, add salt, red chili powder, ajwain. Make a batter with water to get a semi thick consistency. Make the batter a little thicker than normal  if you are using appe patra/ Paniyaram pan. Heat appe patra/ Paniyaram pan, add little oil in each round. Heat the oil. Pour a spoonful batter in each round. Fry till it becomes brown and crispy. Drain and keep aside.
While serving Add pakoras in kadhi and mix well. Have it with Hot steamed rice or roti. I love to have it as it is.


Priya said...

Thats really nice twist to make pakoras using paniyaram pan, droolworthy kadi pakoras ..

Biny Anoop said...

very yummy recipe..i love ur idea of making the pakoras in unniappam vessel...beautiful

harini-jaya said...

nice idea of using the ponganala penam..

Swathi said...

Kadhi pakora looks delicious.

Satya said...

kadi looks very delicious with less oil pakodas ..its a wonderful option n healthy too


PJ said...

I just followed the regular method of deep frying.This version is much healthier.Yummy kadi Preeti :)

Anonymous said...

love the idea of using a paniyaram pan for pakoras.. :)

G.Pavani said...

ur version of frying is unique n healthy way and kadi looks delicious...

Awais said...

You food is just like pakistani food we love to eat this karhi you have given the recipe love it :)
its my first visit i love your blog and will come again to see whats new going on here : )))

Akila said...

Wow so lovely n yummy....
Event: Dish Name Starts with C

Scraps said...

That paniyaram pan is neat, I reminds me of some of the doughnut pans I've seen here and makes perfect sense for pakora!

Srivalli said...

So glad that you made a much healthier version of the pakodas..thanks for joining..

Khaugiri said...

Thanks girls!!!! I am very glad to hear that you like my healthy version of pakodas.

Simran said...

Glad you liked my mom's favorite recipe!

harini-jaya said...

hey!! there is a tag award at our blog, pl collect it and pass on..

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