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For the kadhi
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4 cups fresh curds, beaten
2 tablespoons Bengal gram flour (besan)
1/4 teaspoon turmeric powder (haldi)
salt to taste
For the pakodis
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1 cup Bengal gram flour (besan)
2 tablespoons chopped coriander
1/4 teaspoon turmeric powder (haldi)
a pinch soda bi-carb
1 teaspoon cumin seeds (jeera)
2 green chillies, finely chopped
salt to taste
oil for deep frying
For the tempering
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12 mm. (½") stick cinnamon
2 cloves
2 whole red chillies
1/2 teaspoon fennel seeds (saunf)
1/2 teaspoon coriander (dhania) seeds
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon fenugreek seeds (methi)
2 teaspoons grated ginger
4 to 6 curry leaves
1/2 teaspon chilli powder
2 tablespoons oil
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For the kadhi
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Heat the oil in a pan and fry the ingredients for the tempering for
2 minutes. Keep aside.
Mix the curd, gram flour, turmeric powder and salt with ½ cup
of water and bring to a boil. Pour the tempering over the mixture.
Simmer for 10 to 12 minutes.
For the pakodis
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Mix all the ingredients for the pakodis except the oil and add a
little water to make a thick batter.
Heat the oil in a kadhai and drop spoonfuls of the batter into the
hot oil.
Deep fry till the pakodis are crispy and golden brown. Drain it
on absorbent paper. Keep aside.
How to proceed
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Add the pakodis to the hot kadhi and mix well. Serve hot.
Cooking Time : 30 mins.
Preparation Time : 15 mins.
Serves : 4 to 5 people
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