KADI-PAKODA
Prepared Indian Kadi with Soft, Round Pakodas(Dumplings). Delicious to the core.Nothing to beat this sumptuous delectable. Savor it with Fluffy,Boiled Rice,Moti Roti(Indian Bread) & Sukhe Jeera Aloo(Dry Cumin Potato) & Achhar & lots of Ghee(Indian Butter) tempered with Red Chili powder.
The balanced flavor in this Indian tangy dish with spices is wonderful.This is an amazing cuisine that is both light(Minus the accompaniments-----LOL),yet very relishing. It is full of Nutrition & very easy to prepare.
Today, I am very accomplished in preparing this simple yet tasty dish, but it was always not so. A Funny anecdote is related to this. I had Home- Science as my subject in my11th Standard. It was our Quarterly Practicals. Our Teacher asked us to prepare a curry dish. I knew cooking & my friend-Chandrakanta did not.We had to make & clean our cooking area & serve the dish fully garnished within 45 minutes.Daal was the easiest to prepare, which rest of the class choose.I wanted to do something different for that particular edge. I had seen my Mother cooking Kadi in the Pressure-Cooker.My Mother sometimes made this dish with potatoes instead of Pakodas. But at that time, I was always interested in savoring this relish made by Her & not learning( She was a superb Cook,made everything with simplicity but nothing can challenge Her Smacking Fare. Hats off to you MOM.Love You & Miss you so much). I didn't realize, that She was not cooking Kadi in the cooker but Potatoes. Only when the Potatoes were done,She added Besan mixture & rest to cook further. So to my comical gag. Kadi came into my mind & we set out on this Uncomplicated & Unproblematic task with great vigor.After getting everything ready, I put in the Pressure-Cooker,closed the lid & Gave a full-throttle steam for 10 min. And when after the Steam had gone out,we opened the lid.Lo & Behold,the whole mixture had SOLIDIFIED.We were shocked, didn't know what to do.Luckily, only 15 min have lapsed & I knew how to prepare Dum-Aloo, which I have already shared a few days back. Here also lies something Hilarious :), but that can wait. I sent my friend to wash the cooker,by the way, this she could do & made Dum Aloo. But for the sumptuous Kadi-Pakodas now....
Pakoras:
Besan(Gram Flour) 1 cup
Salt 1/2 tsp
Water for a smooth batter
Chilli powder a large pinch
Ajwaiin (Caraway seeds) a large pinch
Green chilli 1 finely chopped
Onion (Opt) 1 small finely chopped
Mix all & beat till fluffy. Cover & leave for 1 hour. Drop small balls in hot oil to deep fry.
Kadi:
Besan 3/4th cup
Sour Curd 2 cups
Water 6-8 cups for a thin gravy
Ginger grated 2 tbsp
Dry Red Chili 4-5
Cloves 4-5
Whole Black Pepper 7-8
Green Chilli 2 finely chopped
Mustard seeds 2 tsp
Curry leaves 2 sprigs
Onion (opt) 1 large finely chopped
Asafoetida (Hing) 1/4 tsp
Fenugreek (Methi)seeds 2 tsp
Cumin (Jeera)seeds 1 tsp
Ajwaiin a large pinch
Turmeric(Haldi)(Opt) 1/4 tsp
Garam Masala pd 1/4 tsp
Coriander leaves 1/2 cup finely chopped
Salt to taste
Chili pd to taste
Ghee/Oil 2 tbsp
Mix besan,curd & enough water for a smooth batter. Keep for 1/2 an hour. Heat ghee.Saute cloves,pepper& red chili till aromatic(few seconds).Lower heat & add cumin seeds, Methi,hing, green chili,onion & ginger.Saute for a while & add curry leaves. Add water & turmeric. When the boil comes, lower heat & add besan mix.On high heat, keep stirring to avoid any lump forming & as the boil comes,lower heat & cook for 1/2 an hour.Keep stirring in between,as the besan tends to stick to the bottom..Do not cover. Add Garam masala pd & coriander leaves & pakoras & cook further for 5 min.Pour into a serving dish.
Heat 2 tsp ghee, add mustard seeds & chili pd & temper the Kadi. Garnish with coriander leaves.
Serve piping hot with boiled rice, Jeera potato & Moti Roti-smeared with Ghee.
For more spice, serve separately Ghee tempered with red chili pd.
Tip: For a white Kadi,skip Turmeric.
If we keep Pakoda Batter for 1 hour , they will be more soft.When you’re making pakoras, see to it that you do not add extra water to the batter.
In case the batter turns watery, there are chances of oil splattering when you try to fry it. Do not panic or throw away the batter. Add a tablespoon of ghee to it and the batter is ready to be fried.
Prepared Indian Kadi with Soft, Round Pakodas(Dumplings). Delicious to the core.Nothing to beat this sumptuous delectable. Savor it with Fluffy,Boiled Rice,Moti Roti(Indian Bread) & Sukhe Jeera Aloo(Dry Cumin Potato) & Achhar & lots of Ghee(Indian Butter) tempered with Red Chili powder.
The balanced flavor in this Indian tangy dish with spices is wonderful.This is an amazing cuisine that is both light(Minus the accompaniments-----LOL),yet very relishing. It is full of Nutrition & very easy to prepare.
Today, I am very accomplished in preparing this simple yet tasty dish, but it was always not so. A Funny anecdote is related to this. I had Home- Science as my subject in my11th Standard. It was our Quarterly Practicals. Our Teacher asked us to prepare a curry dish. I knew cooking & my friend-Chandrakanta did not.We had to make & clean our cooking area & serve the dish fully garnished within 45 minutes.Daal was the easiest to prepare, which rest of the class choose.I wanted to do something different for that particular edge. I had seen my Mother cooking Kadi in the Pressure-Cooker.My Mother sometimes made this dish with potatoes instead of Pakodas. But at that time, I was always interested in savoring this relish made by Her & not learning( She was a superb Cook,made everything with simplicity but nothing can challenge Her Smacking Fare. Hats off to you MOM.Love You & Miss you so much). I didn't realize, that She was not cooking Kadi in the cooker but Potatoes. Only when the Potatoes were done,She added Besan mixture & rest to cook further. So to my comical gag. Kadi came into my mind & we set out on this Uncomplicated & Unproblematic task with great vigor.After getting everything ready, I put in the Pressure-Cooker,closed the lid & Gave a full-throttle steam for 10 min. And when after the Steam had gone out,we opened the lid.Lo & Behold,the whole mixture had SOLIDIFIED.We were shocked, didn't know what to do.Luckily, only 15 min have lapsed & I knew how to prepare Dum-Aloo, which I have already shared a few days back. Here also lies something Hilarious :), but that can wait. I sent my friend to wash the cooker,by the way, this she could do & made Dum Aloo. But for the sumptuous Kadi-Pakodas now....
Pakoras:
Besan(Gram Flour) 1 cup
Salt 1/2 tsp
Water for a smooth batter
Chilli powder a large pinch
Ajwaiin (Caraway seeds) a large pinch
Green chilli 1 finely chopped
Onion (Opt) 1 small finely chopped
Mix all & beat till fluffy. Cover & leave for 1 hour. Drop small balls in hot oil to deep fry.
Kadi:
Besan 3/4th cup
Sour Curd 2 cups
Water 6-8 cups for a thin gravy
Ginger grated 2 tbsp
Dry Red Chili 4-5
Cloves 4-5
Whole Black Pepper 7-8
Green Chilli 2 finely chopped
Mustard seeds 2 tsp
Curry leaves 2 sprigs
Onion (opt) 1 large finely chopped
Asafoetida (Hing) 1/4 tsp
Fenugreek (Methi)seeds 2 tsp
Cumin (Jeera)seeds 1 tsp
Ajwaiin a large pinch
Turmeric(Haldi)(Opt) 1/4 tsp
Garam Masala pd 1/4 tsp
Coriander leaves 1/2 cup finely chopped
Salt to taste
Chili pd to taste
Ghee/Oil 2 tbsp
Mix besan,curd & enough water for a smooth batter. Keep for 1/2 an hour. Heat ghee.Saute cloves,pepper& red chili till aromatic(few seconds).Lower heat & add cumin seeds, Methi,hing, green chili,onion & ginger.Saute for a while & add curry leaves. Add water & turmeric. When the boil comes, lower heat & add besan mix.On high heat, keep stirring to avoid any lump forming & as the boil comes,lower heat & cook for 1/2 an hour.Keep stirring in between,as the besan tends to stick to the bottom..Do not cover. Add Garam masala pd & coriander leaves & pakoras & cook further for 5 min.Pour into a serving dish.
Heat 2 tsp ghee, add mustard seeds & chili pd & temper the Kadi. Garnish with coriander leaves.
For more spice, serve separately Ghee tempered with red chili pd.
Tip: For a white Kadi,skip Turmeric.
If we keep Pakoda Batter for 1 hour , they will be more soft.When you’re making pakoras, see to it that you do not add extra water to the batter.
In case the batter turns watery, there are chances of oil splattering when you try to fry it. Do not panic or throw away the batter. Add a tablespoon of ghee to it and the batter is ready to be fried.
very good
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