EPISODE # 202

NAYE TARIKE SE BANAYIYE MAZEDAR DAHI PAKORA KADI || DAHI KI KADI || UNIQUE RECIPE

  • PREPARATION TIME: 15 Mins
  • COOKING TIME: 25-30 Mins
  • SERVINGS: 6-7
INGREDIENTS:
  1. Curd - 400 gms
  2. Gram Flour - 2-3 tbsp
  3. Onion - 1/2 Small (Chopped)
  4. Tomato - 1/2 Small (Chopped)
  5. Tamarind - 5 gms
  6. Ginger garlic paste - 1/2 tsp
  7. Turmeric powder - 1/2 tsp
  8. Coriander Seeds - 2 tbsp
  9. Cumin Seeds - 1 tbsp
  10. Fennel Seeds - 1 tbsp
  11. Black Pepper - 1/2 tbsp
  12. Green chili - 8-10 & Green Coriander - Few (Grinded)
  13. Salt - To taste
  14. Oil - 1 Spoon
FOR TEMPERING:
  1. Garlic Cloves - 5-6 (Chopped)
  2. Curry Leaves - Few
  3. Cumin & Mustard Seeds - 1 tbsp
  4. Dry Red chilli - 1
  5. Asafoetida - 1 Pinch
FOR PAKORA:
  1. Onion - 2 Big (Chopped)
  2. Gram Flour - 6-7 tbsp
  3. Carrom Seeds - 1 Pinch
  4. Sabzi Masala - 1 tsp
  5. Soda Bi-carb - 1/4 tsp
  6. Green chili - 2 (Chopped)
  7. Green Coriander - Few
  8. Salt - To taste
  9. Oil - For Frying
METHOD:
  1. Take a vessel & curd & beat well with the back of the ladle.
  2. Take a bowl. Add gram flour & mix well with water.
  3. Add it in the beaten curd.
  4. Add grounded green chili & green coriander
  5. Add all other ingredients, add grounded masala (Coriander, Cumin, Fennel seeds & Black pepper, Saute & grind into a fine powder). Add 2 glasses of water.
  6. Add tamarind pulp & mix well, keep the vessel on high flame & cook until it boils. Stir continuously, after 5 mins, mix well & cook for another 10-15 mins.
  7. Take a bowl. Add all pakora ingredients, add a little water & mix well.
  8. Add green chili, green coriander, soda bi-carb, add a little water & mix well.
  9. Heat a vessel. Add oil, all ingredients for tempering & saute on low flame.
  10. Take a spoon of kadi & add in the tempering.
  11. Add kadi with little water & simmer. Put the lid & simmer on high flame.
  12. Turn off the flame & keep aside.
  13. Heat oil in a pan. Take some amount of batter & add in hot oil. Fry until golden brown.
  14. Add hot pakora in kadi.
  15. Garnish with green coriander. Serve hot with rice.

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