Sunday, December 10, 2006

Kadi Pakori [spicy yogurt curry with lentil dumplings]

Here is a punjabi recipe which is real fun to prepare.It has the crunchiness of the pokari in it and the tangy taste of the sour curds from which its prepared.Yet i say it a total blend of all the tastes because of the spices and other ingredients what we add to it. Not only it looks awesome but also its a recipe where in you start licking your fingers without your notice.

3 cups - sour curds
2 cups - water
2 tsp - gram flour[besan]
1/2 tsp- turmeric powder
1/2 tsp- coriander powder
1/2 tsp-chilly powder
1/2 tsp- grated ginger
1/2 tsp minced garlic
2-3 - greenchillies finely chopped
1 big - onion finely chopped
1 pinch- hing
4-5 -methi seed

For pakori:
1 cup - besan
1 pinch- hing
1pinch - soda ( optional),for softness
coriander leaves
2 tbsp- onions finely chopped
2 tsp- green chillies
1/2 tsp -red chilly powder
pinch- turmeric powder
1/2 tsp- garam masala powder
salt for taste
oil for deep fry

1.Mix all the ingredients of pakoda and deep fry them and keep aside.
2.Now for kadi mix water to the curds and beat them properly to form bubbles.
3.Add besan to this mixture and blend into it properly and keep it aside for atleast 30 minutes
4.In a pan take methi seeds and oil ,just when the colour of the seeds changes add the buttermilk mixture and add enough salt ,chilly powder,turmeric,hing and bring to a boil and simmer and allow it to thicken .
5.Now in a pan take some oil and add jeera .When it starts to splutter add onions ,garlic and saute them till it turns to golden brown.Then add greenchillies and fry for extra 3 mins.
6.Now add this to the kadi and again bring to a boil.After 10 mins add the pakori and simmer for 5 more minutes.Then garnish with freshly chopped coriander leaves.
7.Tastes good with rotis, kulchas or even plain rice.

Try adding soya chits instead of pakora's. It not only tastes better but is good for heath and low in calories too. Enjoy

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