Kadi Pakoda

Kadi Pakoda

For  Pakoda 

• Gram Flour/Besan -1/2 cup
• Onion, finely chopped-1/2 cup 
•  Fresh Methi leaves ( Finely chopped ) 
•  Carom Seeds/Ajwain-1/2 tsp 
•  Cumin Seeds/Zeera -1/2 tsp 
• Red Chilly  Powder-1 tsp  
• Turmeric powder-1/4 th tsp 
• Salt to taste
• Oil to deep fry 

Method 

In a bowl , add besan, red chilly powder , turmeric powder, ajwain seeds, cumin seeds,chopped onions , chopped fresh methi leaves  n salt . add little water n prepare a very thick  batter of pakoda consistency 

Heat oil in  a kadai n add a tsp full batter in it n deep fry  till done ... add 5 to 6 pakodas at a time ..remove it on a tissue paper . Keep aside . 

For Kadhi

• Curd -1 cup
• Besan/Gram flour  - 4 tsp 
• Turmeric Powder-1/2 tsp
• Coriander Powder-1/2 tsp
• Red chilly Powder-1/2 tsp
• Cumin Powder-1/2 tsp
• Salt to taste   

Seasoning

• Oil-1tsp
• Mustard  seeds-1/4 th tsp
• Cumin seeds-1/4 th tsp 
• Fenugreek seeds-1/4 th tsp 
• Ginger Garlic Green chilly paste -1 tsp 
• Onion -1
• Curry leaves- 2 sprig 
• Hing/Asafoetida  -a pinch
• Dry red chilly -2      

Garnishing

Coriander leaves chopped -2tsp 

 Method

whisk the curds n dilute it by adding 2 glass of water .

 In a vessel add diluted curd ,add the besan, all the powders  and mix well , but  see to it that no lump of besan is formed . keep aside .

In a kadai add oil, splutter mustard seeds , then add cumin seeds, hing , fenugreek seeds, add the chopped onion n fry till pink , add  ginger garlic green chilly paste n fry for a minute .. add curry leaves , torn dry red chilly  n add the diluted  curd mixture n then boil on slow heat and stir continuously 10 to 15 minutes or till besan is cooked well n the raw smell goes , add the pakoda n boil for few minutes .  switch off and garnish with coriander leaves . 

Note : Best served with hot rice n even goes well for Rottis /Chapathis .

Stuffed Baby Bittergourds !

Stuffed Baby Bittergourds !

• Baby Bitter gourd - 20
• Tamarind - Marble size
• Turmeric powder- 1/2 tsp
• Salt to tate
• water - 2 cups

 To grind to powder n the stuffing

• Dry red chillies- 10 /12  ( i used byadagi ) or according to the taste
• Roasted gram- 1/4 th cup
• Grated dry copra- 1/4 th cup
• Cumin seeds- 1/2 tsp
• Garlic flakes- 3
• Salt to taste

Method

Grind all the ingredients meant to grind to a powder .

wash the baby bitter gourd n  make vertical slits .

In  a vessel add water , tamarind, turmeric n salt ... n drop the slit Baby bitter gourd , boil till its soft but not mushy . Take out and  pat it dry . once cool , stuff the ground masala powder n tie it with a thread tightly . 

 Heat  oil in a deep kadai n gently drop a few  stuffed baby tied bitter gourd's n cook till crisp n follow the same frying procedure for the remaining stuffed tied bitter gourd ...  

Raw Onion Chutney

Raw Onion Chutney 

• Onion Medium -2 
• Tamarind- Tamarind seed size 
• Cumin seeds- 2 pinch
• Red chilly powder- 2 tsp 
• Salt to taste 

Seasoning

• Oil-1tsp
• Mustard seeds-1/2 tsp
• Curry leaves- 1 sprig

Method 
Chop onion roughly n grind it along with tamarind, cumin seeds , red chilly powder n salt to a  paste n later give the seasoning .

Karathe Ambade Ghassi ( Bittter Gourd n sour hog plums in coconut based gravy )

Karathe Ambade Ghassi ( Bittter Gourd n sour hog plums in coconut based gravy )

• Bitter Gourd - 3
• Sour Hog plums -3 
• Jaggery- a small piece
• Water- 1 cup or adjust accordingly ( dont add more water ) 

To grind

• Grated coconut- 2 cups 
• Roasted dry red chilly- 6 to 8 or according to the taste 
• Urid dhal- 1 tsp ( fry in little oil till brown ) 
• Salt to taste

Seasoning

• oil-1 tsp
• Mustard seeds-1/2 tsp
• curry leaves- 1 sprig 

Method
Cut Bitter Gourd into roundels, wash thoroughly 3 times ,  apply salt n keep aside for 1/2 an hour . squeeze them completely .

Crush sour hog plums .

In a vessel add water crushed sour hog plums , Bitter Gourd roundels along with Jaggery N cook till soft .

Grind grated coconut, roasted red chillies to a fine paste n just before removing the paste add roasted urid dhal n grind for a minute ..add this ground paste to the cooked vegetable n boil well n later do the seasoning .

Thambdi Bhaji Sanna Idlies ( Red Amaranthus spiced idlies )

Thambdi Bhaji Sanna Idlies ( Red Amaranthus spiced idlies ) 

• 1/2 glass-Thur dhal
• 3/4 th glass -Raw rice
• 2 cups-grated coconut
• Tamarind-marble size
• 12 roasted red chillies 
• Hing - 2 pinch 
• 1 cup- chopped thambdi bhaji /Red Amaranthus leaves
• salt to taste  

Method 

Soak thur dhal n rice for 2 hours .

First grind  grated coconut,tamarind n red chillies to a paste along with salt n hing ,  then add soaked rice n thur dhal n grind again for a semi coarse paste adding very little water .

Remove the batter add chopped leaves  ..mix well .


Grease idli moulds,fill in the batter n steam for 20 mts !