PUNJABI KADHI (PAKOREWALI)

Ingredients: For Kadhi

Besan (Chick-pea Flour) – 2 large cups

Curds – 3 ½ Cups (little sour curd)

Garlic paste – 3 Tbsp

Ginger Paste – 3 Tbsp

Green Chilli Paste – 2 Tbsp

Musturd Seeds – 1 ½ Tsp

Fenugreek Seeds (Methi Seeds) – 1 Tsp

Hing Powder (Asofoteda) – 1 Tsp

Dried Red Chillies – 4

Kadi Patta – 12 to 15

Turmeric Powder (Haldi) – 1 ½ Tsp

Black Pepper Powder – 1 Tsp

Oil (for Tadka) – 4 Tbsp

Freshly Chopped Coriander

Salt to Taste

Ingredients: For Pakore

Besan – 2 Cups

Finely Chopped Onions – 2 (Small)

Finely Chopped Green Chillies – 2

Finely Chopped Fresh Coriander – ½ Cup

Red Chilli Powder – 1 Tsp

Soda Bi-Carbonate – ½ Tsp

Oil – For Deep Frying

Salt to Taste

Method: For Kadhi

-In a pan, take 2 cups of besan, add the curds and water to it and blend into a mixture of medium thickness. 

-Take a large deep vessel, add oil to it, add ,mustard seeds, let them splutter, then add methi seeds, ginger paste, garlic paste and green chilli paste. Stir well. Add Kari Patta and dried red chillies, continue to stir. 

-Add haldi and red chilli powder. Stir and cook for 2 mins. Once the oil seperates add  besan & curd mixture and go on stirring. Add 6 cups of water and bring it to boil. Once the kadhi comes to a boil, reduce the heat to medium and continue to boil. If the kadhi is too thick add some more water and cook for 20 – 30 mins till the kadhi is cooked. Add salt to taste and simmer for another 10 mins.

Method: For Pakore

-Mix all the ingredients together. Add water to it and make a thick barter. Heat oil in a pan, add small balls of the barter and fry till golden brown. Drain on an absorbent paper.

Pakore Wali Kadhi:

-Once the Kadhi is cooked add the fried pakoras to it and boil for a few minutes till the pakoras are soft. Sprinkle Coirander & Black Pepper powder on it.

-Serve hot with rotis, paranthas or rice.

Imp: Take care not to make very large pakoras, as they will swell once they are in the kadhi. Large ones will not look very appealing.

ENJOY EATING, KEEP COOKING!

DHABEWALA ALOO KA PARANTHA

Ingredients: (Serves 6)

Dough made from Whole Wheat Flour (preferably refrigerated for 2 – 3 hours or more)

Boiled Potatoes – 6 Large

Finely Chopped Onions – 2 Medium

Finely cut Green Chillies – 3 to 4

Chopped Coriander – 5 Tbsp

Aamchur Powder – 1 Heaped Tsp

Chilli Powder – 1 ½ Tsp

Kala Namak (Black Salt) – 1 ½ Tsp

Salt to Taste

Method:

-Mix all the above ingredients and mash together. Check the seasoning. Add extra salt or chilli powder if required.

-Make large pedas of the dough. Roll out the dough into a thick roti which is around 4 inches in diameter. -Now take the roti in your palm and shape it like a katori. Fill in the potato mixture, close the ends, remove if there is extra dough. Now apply dry atta (flour) to the ball and roll into a parantha. Place on a hot griddle (tawa). Cook on one side for 1 minute on medium flame, turn and cook on the other side for another minute. Now apply a little oil on the roti. Turn again and cook for sometime, apply oil on the top side and flip and cook till crisp on both the sides.

-Serve Hot with Curds and Pickle.

-To Enjoy your parantha "dhaba style", dont be afraid to add a dollop of butter on the hot Parantha!

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MANGO PANNA (COOLER)

A COOLANT FOR SUMMERS!

Ingredients: (Makes 4 750ml bottles)

Raw Mango (Kacchi Kairi) – 1Kg or 8 to 10 large mangoes

Sugar – 2 Kg

Water – 1 Lt

Roasted Jeera Powder – 4 Tsp

Black Pepper Powder – 2 Tsp

Pudhina Juice extracted from fresh Pudhina – 1 Cup

Kala Namak – 6 Tsp

Salt – 6 Tsp

Citric Acid – 5 Tsp

Edible Green Colour – 3 Tsp

Method:

-Boil the mangoes in plenty of water till they turn soft. Once cool, remove the pulp and grind in a mixer.

-In a large pan, add the pulp, sugar and water and bring it to a boil. Once it boils add citric acid and let it boil for 6 to 8 minutes. Add salt and stir for 2 to 3 minutes.

-Switch of the gas and let the mixture cool completely. Strain the mixture and then add kala namak, jeera powder, green colour, black pepper powder. Check the seasoning and add any of the dry masala if required.

-Fill in bottles and refrigerate. This mixture can be preserved for 2 to 3 months and used like a sharabat.

-While serving, place a few cubes of ice in a tall glass, add 3 Tbsp of the sharbat, pour cold water. Garnish with fresh pudhina leaves.

Enjoy the Drink!!!

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IDLI CHILLI - MILLI (STARTER)

       
Ingredients: (Serves Six)

Idli made from 1Kg Idli Barter

Julian Cut Capsicum – 2 Medium

Julian Cut Onions – 2 Large

Green Chillies (Slant Cut) – 4 to 5

Chopped Garlic – 2 ½ Tbsp

Chopped Green Onion Leaves – 1 ½ Cup

Chopped Coriander – 1 Cup

Ajinomoto (Optional) – 1 Tsp

Black Pepper Powder – 1 Tsp

Red Chilli Powder – 1 Tsp

Soya Sauce – 3 Tsp

Oil – 3 Tbsp

White Vinegar – 1 Tsp

 Salt to Taste

Method:

- Cut the idlies in the shape of fingers. Keep aside.

- Take a Chinese Wok. Add 3 Tbsp of Oil. Once it heats well, add garlic and stir fry for a minute or till the colour changes to a pale brown. Add the onions and green chillies, Stir fry for another minute on high flame. Add the capsicums and continue to fry. Add soya sauce, ajinomoto, salt, pepper, vinegar, fry a little, mix well and tip in the already cut idlies. Give it a good mix till the idlies are coated with the masala, taking care not to break the idli.

- Garnish with coriander and green onion leaves. Serve Hot with Chutney of your choice.

Enjoy the Dish!

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ENJOY EATING, KEEP COOKING!