Fenugreek Seeds

Kadhi Pakora – Chickpea flour Fritters in a Yogurt Based Gravy

Kadhi Pakora 

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Kadi is a very popular yogurt based curry in India to which chickpea flour/besan is added, tempered and then simmered with spices ..and is cooked regularly in most houses Each and every region as well as family has their own version of kadhi and kadi happens you be our family favorite too ….
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I hold such beautiful childhood memories around this golden beauty .. My Mom would make kadi every Saturday morning for lunch and me and my brother would stand next to her in the kitchen begging her to give us some hot boiling kadi to taste …. The same thing would happen with fritters / pakoras too .. Mom would always make an extra batch of pakodas for us to munch on while lunch was getting ready … So many childhood memories around this beauty … In our family as well as some parts of North India, it is a must as one of the meals in the days preceding a wedding…
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You can even add vegetables to the kadhi while it is cooking. I like to add chopped spinach (palk) or fenugreek (methi) leaves. diced potatoes, carrots or any other vegetable of choice and also be added to the kadi …

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Serves 3-4
Cooks in 30-45 mins

For the kadi
Sour curd / yogurt 3 cup
Besan / gram flour 3 tbs
Water 3 cups
2 tabs ghee or oil
1/2 tsp hing/ Asafoetida
1 tsp turmeric powder
1 tsp red chili powder
1 tsp methi dana / fenugreek seeds
1/2 tsp mustard seeds
1/2 tsp jeera / cumin seeds
2 green chilies finely chopped
4-6 curry leaves optional
Salt as per taste
1 tablespoon Coriander Leaves, finely chopped for garnishing

Method
1. In a blender blend together yogurt , water and 3 tbs gram flour , red chili powder and turmeric powder till incorporated well and ensuring that there are no lumps (you can even do it with a whisk )
2. In a big enough pan , Heat 1 tablespoon oil in a medium flame. Add mustard seeds and fenugreek seeds. When they begin to crackle add cumin seeds and sauté for 20-30 seconds.
3. Now add curry leaves and green chilies and saute for 20-30 seconds .
4. Its time to add in the blended mix of yogurt and gram flour .
5. Cook on medium flame until raw smell of gram flour goes away or for approx. 10 -15 minutes. Stir occasionally in between to prevent sticking. If mixture becomes too thick, then add 1/2 cup more water and cook for 3-4 minutes. It should have pouring consistency..
6. Add deep fried pakoras, mix well and cook for 3-4 minutes. Turn off the flame , temper and garnish with chopped coriander leaves ..

Ingredients for Besan Pakoda
1 cup besan / gram flour
1/2 tsp Turmeric powder
1/2 tsp Red chili powder –
Salt as per taste.
2-3 Green chilis chopped
1/4 cup chopped cilantro / Coriander leaves
Oil for deep frying

METHOD
1. Heat oil on medium heat for frying the pakodas
2. Sieve the gram flour in a bowl and make a thick batter by adding water to it.
3. Now add add all the other ingredients except oil to the batter .
4. Take a teaspoon batter and drop it into the medium hot oil .
Make 5-6 pakodas at one time.
5.Turn and flip the pakodas to fry them till they are golden brown in color .
6. Take them out and add them in boiling kadhi ..

For Tempering or Tadka:
1 tbs. ghee / clarified butter
1 tsp mustard seeds
1 tsp. cumin seeds
A few curry leaves 4-5
A pinch of asafoetida or hing powder
2 dry red chillies broken up

Heat ghee in a small butter pan .
Add mustard as well as cumin seeds .. Once the seeds splutter add dried chilies and curry leaves.
Pour this tempering over the kadi and cover with the lid immediately so that the flavor infuses …

This yummy kadhi goes very well with Chapatis and steamed white rice…

NOTES
1. Usually pakodas/ fritters are not added when making kadi with greens and vegetables ..

2. Kadi can even be prepared in slow cooker too

Method
Place yogurt and sifted besan in a bowl, along with salt, chilli, turmeric and water. Beat together to make a smooth batter. Transfer to a slow cooker and switch on ‘high’.

Heat oil in a ladle, add mustard seeds , cumin seeds , fenugreek seeds, asafoetida powder and curry leaves. As soon as fenugreek seeds begin to turn brown, pour over the yoghurt-besan mix. Let the kadhi cook for a few hours until it is custard like consistency. Add pakoras And tempering , turn the cooker down to low until ready to serve.

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Click on the picture below for Another version of Kadi By Sonal
Methi Pyaaz ki Kadhi By Sonal

Tri Colored Cocktail Millet Idlis… DFT

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I am a proud DFT blogger. To learn about DFT, click on the picture above ..

This recipe is part of Recipes With A cause for Diabetes Friendly Thursday.

India is celebrating It’s 69th Independence Day on Aug 15th so team DFT decided to come up with recipes representing Tri colors of Indian flag as expressing our love to the nation by doing what we do the best “cooking”

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In the national flag of India the top band is of Saffron colour, indicating the strength and courage of the country. The white middle band indicates peace and truth with Dharma Chakra. The last band is green in colour shows the fertility, growth and auspiciousness of the land.

Let us celebrate the Independence of India, with some DFT recipes, cheering for the colors of the flag!

Tri Colored Cocktail Millet Idlis.

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Replacing Millet for rice to make idli has been in my to try list for a long time and I Must say the result was awesome . The best part is that millet can easily be grinned in a small blender so no more heavy grinders to be taken out for these idlies ..

Makes around 60 cocktail size idlis
Serves 5 -8 ,

Ingredients
1. 2 cups Barnyard Millet/ Sama ke chawal/Vrat ke chawal
2. 3/4 to 1 Cup white Urad Dal / skinned and split Black gram
4 TBS flatten rice / Poha
3. Fenugreek seeds / Methi dana 1/2 tsp
4. Juice of a carrot for Orange color -as needed – optional
5. Spinach paste or Green Mint Chutney for green color -As needed optional
OR YOU CAN EVEN USE A FEW DROPS OF FOOD COLORING
6. Salt as per taste
7. Oil for greasing the mould

Method
1. Soak Millet, fenugreek seeds , poha and Lentil together for at least 4 hours.
2. Take a blender and grind them in batches .
We do not need lots of water to grind this into a paste .
The consistency of the batter should be thick .If the batter is too watery, Idli will be flat n sticky.
3. Ferment it overnight . By the morning batter will be fermented but it does not double in volume .
4. Stir the batter well with a ladle and divide the batter in 3 bowls .
5. Add carrot juice in one bowl and mix well with batter for orange color .
6. Mix in spinach in the second bowl of batter for green color .
7.Steam it in an idli pot for 10 minutes.
8.Check with a back of spoon or using fingers dipped in water.If it comes out clean,idli is cooked.Remove with a spoon and serve hot with chutneys of your choice ..

NOTE :
WE DO NOT need to add rice in this recip.
We DO NOT need to add water while grinding.
Adding fenugreek/ methi seeds & flatten rice / poha is for softness.Don’t skip it.
Ferment the batter for minimum 8 hours.

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LETS LOOK AT THE BENEFITS OF THE INGREDIENTS USED FOR MAKING THESE IDLIS ..

MILLET
Millet is actually a group of related plants that produce small pearl-like grains and not a single plant. Millet is low in essential amino acids and higher than most grains in fat content, 75 percent of which is heart-healthy polyunsaturated fat. Millet has been shown to be potentially beneficial in the management of diabetes.
Read More HERE
http://www.livestrong.com/article/457708-millet-diabetes/

URAD DAL/ black gram skinned lentils
STABILIZE YOUR BLOOD SUGAR – full of complex carbohydrates
• The soluble fiber in lentils helps stabilize blood sugar levels. If you have insulin resistance, hypoglycemia or diabetes, lentils are full of complex carbohydrates that can help you…
– Control your blood glucose levels
– Control your cholesterol levels
– Control your appetite
– Lower your risk of getting type 2 diabetes

CARROT
Rich in the antioxidant beta-carotene, vitamin A, B, C and K, magnesium, folate, and dietary fiber, carrots are bright in color and provide a sweet taste. Carrots are a good choice if you have diabetes as their carotenoid and vitamin A content helps protect your eyes from diabetic retinopathy or damage to the blood vessels in the eye from long-term diabetes. Carrots are a great low-carb, crunchy snack.

SPINACH
Rich in calcium, vitamins A, B, C and K, magnesium, iron, protein, potassium and dietary fiber, dark leafy greens are perfect for a diabetic diet.

Disclaimer
I am not a nutritionist or dietician. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietician before making any changes to your diet.

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check out all tri-colour recipes inspired from our Indian Flag.

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Kadha – Half A Cup of Good Health…

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Kadha is a traditional home-made decoctions made by boiling herbs and spices in water for 10- 15 minutes. A kadha is a great substitute for cough syrups and antibiotic medicines with the added advantage of having no side effects.

This remedy is a mix of home made remedies given to me by my dear friend Jay and my Mum. I am not claiming that this is miracle cure as the cold runs its course no matter what , but this remedy here will give you some serious help .

You will need:

2 , 2 inch stick cinnamon / dal chini
8-10 cloves / laung
4- 6 elaichi / green cardamom
2 tsp caraway seeds / ajwain
2 tsp cumin seeds / jeera
1 tsp fenugreek seeds / methi dana
1 tbs black peppercorn / kali mirch
A big piece of mace / javitri
2- 3 star anise
2 tsp fennel seeds / saunf
15 – 20 stalks of lemongrass (dry will work as well as fresh – I used dry)
1 tbs of dry ginger / saunth ( you can even use fresh )

4 tbsp honey
4 cups of water

Method :

Grind all the dry ingredients to a powder in the coffee grinder. Store in an airtight container and use when needed . It stays good for a month if stored properly .

To make kadha :

Boil 1 cup water. The minute it reaches a rolling boil, add 1 tbs ground powder , ginger & lemon grass ( if using fresh ) Allow this to simmer for 10 minutes on a medium flame.

Add honey as per taste in a cup .

Once this mixture has simmered for at least 10 minutes, sieve it to your cup . Serve steaming hot.

Various ingredients have different curative properties, which make them an integral part of these kadhas, for instance: –

Clove (laung) is a mild anti-bacterial agent

Black pepper relieves sinusitis and nasal congestion

Cinnamon adds fragrance and flavor, preserves body heat and kills bacteria

Hot water washes away toxins from the body.

NOTE:

For maximum benefit, kadha should be consumed hot. The recommended dosage for adults is about half a cup twice a day while young children can be given about a quarter of a cup twice a day.

Kadhas, serves as effective remedy, but they are no substitutes for medicines in case of severe cases of congestion and fever, especially in young children and the elderly.

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Hing Wale Rasedaar Aloo/ boiled potatoes in spicy gravy ….

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An everyday dish of mashed potatoes cooked in a spicy gravy. Goes best with hot bedami , pooris , chapatis and rice ..

Ingredients :

500 gm potatoes-boiled and peeled

1 Tbsp finely chopped ginger

1/2 tsp asafoetida

1 tsp fennel seeds (saunf)-roasted and coarsely pounded

1 tsp fenugreek seeds ( methi daana ) roasted and coarsely pounded

2 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp chilli powder

Salt to taste

1 tsp mango powder ( easily available in Indian grocery stores )

2 Tbsp clarified butter ( I used cooking Oil )

2 Tbsp chopped cilantro/ coriander leaves to garnish.

Method

Break the potatoes by holding each in your palm and closing your fist.

Set aside these unevenly broken potatoes.

Heat the oil/ clarified butter, add the asafoetida, fennel seeds, fenugreek seeds and potatoes soon after.

Saute the potatoes well, making sure they all get coated with the clarified butter.

Add the coriander powder, turmeric, chilli powder and salt and mix well.

Add enough water to cover the potatoes, add the mango powder and bring to a boil.

Simmer for 10-15 minutes. Serve hot, garnished with chopped coriander leaves.
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