Cook's Hideout: October 2010

October 14, 2010

Kadhi Pakoda for ICC-September

Time seems to fly extremely fast these days, I find myself always trying to catch up with all the different projects that I’m working on, but never really able to get them under control. I wish I could just slow down, take a deep breath and start afresh, but that’s not going to happen since everyone wants their stuff done first. Well on a lighter note, I managed to find time to participate in this month’s ICC after 3 months break.

I love yogurt based curries and kadhis in particular, but my DH and my little one are not big fans, so I usually don’t make them at often. When I saw this month’s ICC, I thought this is a great reason for me to make this kadhi and to make my family happy, I made some extra pakodas for munching. Thanks to Srivalli for choosing this yummy Punjabi kadhi and Simran @ Foodiezone for this awesome recipe.
I followed the recipe for pakodas to the T, but reduced the quantity of ingredients for the Kadhi since I was making it just for myself.

Recipe courtesy Simran @ Foodzone.
For Pakodas:
Besan (Chickpea flour) – ½ cup
Red chili powder – ½ tsp
Salt – to taste
Onion – 1 medium, thinly sliced

For Kadhi:
Yogurt – ¼ cup
Besan – 1 heaping tbsp
Water – 1 cup
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Ajwain (Bishop weed) – ½ tsp
Methi seeds (fenugreek seeds) – ½ tsp
Red chili powder – ½ tsp
Onion – 1 medium, thinly sliced
Turmeric – a pinch
Garam masala – ¼ tsp
Amchoor powder – a pinch (I didn’t use this since my yogurt was tart enough)
Salt – to taste

  • First make the pakodas: Mix besan, salt, red chili powder and add water to make semi-thick batter. Dip onions in this batter and deep fry the pakodas. Keep aside.
  • Next make the kadhi: Mix yogurt and besan and make a thick paste with no lumps. Add 1-2 cups of water to make a thin paste.
  • Heat 1tsp oil in a saucepan, add the seeds and once they start sputtering, add the onions and saute till lightly browned.
  • Pour in the yogurt-besan mixture, along with turmeric, red chili powder and salt. Bring the mixture to a boil, lower the heat and simmer till the mixture gets thick, about 20-30 minutes.
  • Add the pakodas just before taking the kadhi off the heat and bring the mixture to a boil one more time. Add the garam masala and amchoor (if using); mix well and enjoy with steamed rice.


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