- North Indian Cooking....By Geeta Seth
- Recipes - Index
- Reference to Spices and Herbs
- Dals / Lentils
-
DAl / Lentils - Index
>
- About Dal/ Lentil's - Indian Dal Preparations
- Tadka
- Black whole urad Dal (Black Gram)
- Maa Ki Kali Dal
- Dal Makhani
- Dal Maharani (Black urad, chana Dal & kidney beans mixed)
- Masoor Dal
- Moong dal with spinach (Palak with moong dal)
- Chana Dal
- Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
- Moong Dal (Split and skinned yellow Moong Dal)
- Red split Masoor Dal (Malka Masoor dal)
- Split Black Urad Dal
- Sprouted Moong Dal
- Split Green moong Dal
- Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
- Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
- Masala Tadka Dal (Arhar dal or Toor Dal)
- Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
- Toor Dal (Arhar Dal)
- Urad Dal (white urad dal)
- White Urad and chana Dal mix
- Whole Green Moong Dal
-
DAl / Lentils - Index
>
- Beans
- Rice and Pulao's - Index
-
About rice and pulao
>
-
Rice and pulao's
>
- Rice and Pulao's - Index
- Chicken Biryani
- Shrimp Biryani
- Rice with caramelized browned onions
- Vegetables and paneer Biryani
- Boiled white rice
- Boiled white rice
- How to cook rice on stove
- How to cook rice on stove
- Arhar Dal with rice khichdi (Toor dal khichdi)
- Toor Dal with rice khichdi (Arhar dal khichdi)
- Black urad dal with rice khichdi (Maa ki dal ki khichdi)
- Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
- Moong Dal and rice khichdi
- Moong dal and dalia khichdi
- Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
- Maa ki dal ki khichdi (whole urad dal khichdi)
- Sabudana Khichdi (Tapioca pearls)
- Muttar paneer pulao (Rice with green peas and cheese)
- Muttar pulao (Rice with green peas)
- Pulao with cauliflower, green peas and potatoes
- Vegetabale Pulao
- Tamarind Rice (Imly rice)
-
Rice and pulao's
>
-
About rice and pulao
>
- Meat Dishes - Index
-
Meat Dishes
>
- Meat Dishes - Index
- About the Indian meat dishes
- Beef Kebabs
- Beef Keema with Spinach
- Ground Beef shammi kebabs
- Beef Seekah Kebabs (Minced meat roasted on skewers)
- Beef Frankie (wrap)
- Beef with Spinach Curry
- Butter Chicken (Murg makhani)
- Chicken Curry
- Chicken Kebabs
- Chicken Keema with spinach
- Chicken Seekh Kebabs (Minced meat roasted on skewers)
- Chicken kebabs Stir fry
- Chicken Shami kebabs
- Chicken korma
- Chicken Frankie (wrap)
- Chicken tikka Masala
- Chicken with spinach curry (chicken saag)
- Palak Gosht (Beef with Spinach Curry)
- Chicken Saag (Chicken with spinach curry)
- Tandoori chicken
-
Meat Dishes
>
- Kati Roll
- Paneer dishes - Index
- About paneer
- Paneer dishes - Index
- How to make Paneer at home
- Butter Paneer (Paneer makhani)
- Crumbled paneer curry with green peas
- Kadhai paneer
- Muttar paneer (paneer with green peas)
- Paneer Curry
- Paneer tikka (Barbecued Paneer Kebabs)
- Paneer Bhurji (Scrambled Paneer)
- Palak paneer (spinach with paneer)
- Paneer Frankie (wrap)
- Paneer tikka masala
- Shahi paneer
- Tandoori Paneer Tikka Kebab
- Kofta - Index
- Vegetable dishes - Index
-
Vegetable dishes with gravy
>
- Vegetable dishes - Index
- About the Vegetables dishes
- Arbi with gravy (Taro roots)
- Aloo tamater ke sabzi (Potatoes with toamtoes curry)
- Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
- Aloo wadiyan (Potatoes with urad dal wadiyan)
- Besan Kadhi
- Bharwa aloo (Stuffed potatoes)
- Dum Aloo (Potato curry)
- Egg curry (Ande Ki curry)
- Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
- Sarson Ka Saag
- Spinach with mushrooms
- Stuffed cabbage rolls curry (Bandh gobi ki rolls)
- Palak Mushroom curry (Spinach with Mushroom curry)
- Punjabi Kadhi (Besan pakoda kadhi)
- Pyaz ki Aloo (Potatoes with onion curry)
-
Vegetable dishes with gravy
>
- Vegetables side dishes - Index
-
Vegetables Side dishes (sukhi sabzi)
>
- Vegetables side dishes - Index
- About the vegetables
- Aloo baingan (Eggplant with potatoes)
- Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
- Aloo Gobi masala (Cauliflower)
- Aloo methi ki sabzi (Potatoes with fenugreek leaves)
- Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
- Aloo Muttar masala
- Aloo palak ke sabzi (Potatoes with spinach)
- Arbi - Masala arbi (Taro roots)
- Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
- Bell peppers with onion and potatoes (Capsicums)
- Eggplant Bharta- Indian Roasted Banigan Ka Bharta
- Baingan Ka Bharta (Eggplant Bharta)
- Bharwa Baingan (Stuffed Eggplants)
- Bharwa Bhindi (Okra Stuffed with onion masala)
- Bharwa banana peppers - Banana peppers stuffed with potatoes
- Bhindi ke Sabzi (Okra)
- Cabbage Curry (Bandh gobi, patta gobi)
- Gajar methi ki sabzi (Carrots with Fenugreek leaves)
- Capsicum masala (Bell peppers)
- Gawar Ke Phalli (Cluster Beans)
- Gawar Ke Phalli (Cluster Beans)- 2
- Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
- Gobi ki bhurji (Grated cauliflower with Green Peas)
- Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
- Gobi Musallam (Cauliflower)
- Green Beans (French beans)
- Karela Bharwa with masala (stuffed Bitter Melon)
- Lobia ki phalli (Green long beans)
- Kaddu Ki Sabzi (Yellow pumpkin curry)
- Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
- Jera Aloo (Potatoes with Cumin Seeds)
- Jeera Aloo (Potatoes with Cumin Seeds)
- Mooli ki bhurji (White daikon radish bhurji)
- Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
- Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
- Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
- Sem aloo ki sabzi (Flat beans with potatoes)
- Sem aloo ki sabzi (Green fava beans with potatoes)
- Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
- Masala Turaii (Zucchini with Masala)
- Turai ki sabzi (zucchini)
-
Vegetables Side dishes (sukhi sabzi)
>
- Salad - Indian salads
- Salad - Indian salads Index
- Kala Chana Salad - Indian Black Chickpea salad
- Cabbage salad - (Indian spicy Cabbage salad)
- Fruit salad - Indian spicy fruit salad
- Chickpea Salad - Indian spicy chickpea salad
- Corn Salad - Spicy Indian Corn Salad
- Kachumber Salad - Indian Cucumber, Onion & Tomato salad
- Mixed Bean Salad - Indian Mixed Bean Salad
- Sprouted Green Moong Salad - (Indian recipe)
- Quinoa Salad with Strawberries, Blueberries and Grapes
- Popular Indian Sweet dishes- Index
-
Desserts .. Popular North Indian sweets
>
- About Indian desserts
- Indian sweet dishes - Index
- Almond burfi (Badam Ki Burfi)
- Almond Halwa
- Besan ka Halwa (Gram flour Halwa)
- Besan ka ladoo (Gram flour ladoo)
- Boondi (Sweet Boondi)
- Boondi or Boondi Ladoo
- Boondi Ladoo
- Carrot Burfi (Gajar ki burfi)
- Carrot Halwa (Gajar ka halwa)
- Cashew burfi (Kaju burfi, Kaju katli)
- Coconut Burfi (Nariyal Ki Burfi)
- Gujia
- Gulab jamun
- Gluten free Gulab Jamun
- Kala Jamun
- Kheer (Rice pudding)
- Lauki Ka Halwa (Bottle gourd Halwa)
- Makhanna Kheer (Puffed lotus seeds pudding)
- Rasugalla
- Rasgulla
- Rasmalai
- Rasmalai
- Sabudana Kheer (Tapioca Pudding)
- Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
- Shrikhand (Sweet Yogurt)
- Sooji Ka Halwa (Cream of wheat, Rava)
- Pista burfi (Pistachio Burfi)
- Phirni (Rice pudding)
- Petha
- Pumpkin burfi (kaddu ki burfi)
- Til ke Burfi (Seasme Seed Burfi)
-
Desserts .. Popular North Indian sweets
>
- Snacks and chaats - Index
-
Snacks and Chaats
>
- Snacks & chaats - Index
- About snacks and chaats
- Aloo Bonda (potato balls dipped in Besan Batter)
- Aloo Tikki (Potato patties)
- Besan sev (Gram flour noodles)
- Besan spicy french toast (Toast dipped in besan batter and cooked)
- Besan cheela (Gram flour pancake)
- Besan and sooji ka cheela (Gram flour & cream wheat pancake)
- Bread rolls stuffed with spicy potatoes
- Chola Aloo Tikki (Potatoes and chick peas patties)
- Chole Chaat - Indian spicy Chickpea Chaat
- Corn Chaat
- Fruit Chaat - Indian spicy Fruit chaat
- Kala chana chaat- Indian Black chickpea chaat
- Dahi Vada ( urad dal pakoras with yogurt)
- Dokhla Tips
- Besan Ka Dokhla (Gram flour dokhla)
- Moong Dal Dokhla
- Sooji ka Dokhla (Cream of Wheat Dokhla)
- Urad Dal and Rice Dokhla
- Gol Gappa (Pani Puri)
- Dosa
- Dosa aloo masala for dosa stuffing (Potato Dosa masala)
- Rava Dosa
- Sambher
- Idli
- Rava Idli (Sooji or Cream of wheat idli)
- Rava Masala idli (Masala idli)
- Hariyalli tikki or Hara bhara kebab
- Mathri (Crispy salty crackers)
- Gluten Free Mathri (Crispy salty crackers)
- Medu Vada
- Vegetable Cutlets (Mixed vegetable cutlets)
- Moong Dal Cheela (Moong dal pancake)
- Namkeen paras (Cispy salted crackers)
- Aloo pakoras (Potato fritters)
- Cauliflower pakora (Gobi ka pakora)
- Pakora with Green Moong Dal and potatoes (Fritter)
- Pyaz ka pakoras (Onion pakoras fritter)
- Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
- Potatoes and vegetables mix pakoras (Fritter)
- Palak pakora (Spinach pakoras)
- Paneer pakoras (Fritter)
- Chicken pakoras (Fritters)
- Papari / papadi Chaat
- Bharwa mirchi ka pakora (Stuffed green chilie fritters)
- Poha with green peas
- Potato Cutlet
- Potato paneer tots
- Roasted cauliflower
- Tandoori Gobi (Tandoori Cauliflower)
- Sabudana, Aloo Vada (Tapioca cutlet with potato)
- Samosa (Muttar aloo samosa)
- Shakkar paras (Sweet crackers)
- Sprouted Green moong chat
- Upma
- Uthappam (Rice & Dal uthappam) (pancake)
- Uthappam (Rava Uthappam) (Pancake)
-
Snacks and Chaats
>
- Chutneys
- Raita (Yogurt)
- Raita (Yogurt) - Index
- About raita and Yogurt
- Aloo, Dhai ka raita (yogurt with potatoes)
- Boondi ka raita (yogurt with boondi)
- Gajar ka raita (Yogurt with carrots)
- Kheera ka raita (Yogurt with cucumber)
- Lauki ka raita (Yogurt with lauki)
- Pudina ka raita (Yogurt with mint leaves)
- Palak ka raita (Yogurt with spinach)
- Yogurt with green onion, cucumber and tomatoes
- Breakfast dishes - Index
- Indian Breads (Roti, Paratha, poori)
- Indian Breads - Index
- About Indian Breads
- ROTI:
- Roti - Index
- Chapattis (Pulkha or Roti)
- Bajra ki Roti (Millet flour)
- Besan ki roti with onions (Gram flour roti)
- Lachha roti (Spiral Layered roti)
- Makai ki roti (Corn flour roti)
- Methi ki roti (Roti with Fenugreek leaves)
- Roti with Layers (Paratdar Roti)
- Roomali roti
- PARATHAS:
- Paratha - Index
- Aloo paratha (Potato stuffed paratha)
- Bajra (millet) ka paratha
- Besan ka paratha (Gram flour paratha)
- Gobi ka paratha (Cauliflower stuffed paratha)
- Lachha paratha (Spiral layered paratha)
- Layered Paratha (Paratdar Paratha)
- Makai ka paratha (corn flour paratha)
- Methi Ka Paratha (Paratha with Fenugreek leaves)
- Mooli ka paratha (Daikon stuffed paratha)
- Mughlai paratha
- Muttar Ka paratha (Paratha with green peas)
- Palak paratha (spinach paratha)
- Paneer paratha
- Urad Dal stuffed paratha
- Puri - Index
- Poori (Puri) :
- Poori (Puri)
- Methi ki poori (Poori with Fenugreek leaves)
- Muttar Poori (Poori with green peas)
- Palak poori (Poori with spinach)
- Poori stuffed with urad dal (kochari)
- Bhature
- How to...........
- How to make Garam masala
- How to make Ghee from Butter (Clarified Butter)
- How to make basic onion masala
- How to make & freeze onion masala in large quantity
- How to sprout mung beans (Moong Dal)
- How to sprout Black grams (Urad Dal)
- How to make yogurt at home
- How to marinate chicken
- How to make roasted Jerra powder (Cumin Seeds)
- Restraunt style curry gravy
- How to make Paneer at home (step by Step)
- Cooking measurement conversion
- Measurement Converter
Besan kadhi
Besan Kadhi is amazingly simple and very tasty crowd pleasing dish.
This tantalizingly kadhi is a blend of yogurt and besan. Kadhi is prepared by whisking the sour yogurt with water and gram flour, and then cooking the liquid with spices, over medium heat until it becomes thick then besan pakodis are added and simmered into the thick besan yogurt gravy.
Usually kadhi is prepared for lunch and served with plain boiled rice. Besan kadhi is a change in lunch menu especially when bored of eating dal and sabzi (vegetables). It is always a favorite dish for weddings lunch buffet or lunch parties.
Most people love kadhi including children and it is cooked regularly in most Indian households. Kadhi is prepared little different in every region of India. Sindhi kadhi, Gujarati kadhi, Punjabi Kadhi are one of the popular kadhi’s, but Besan pakoda Kadhi is most popular in north India and is commonly made in North Indian households.
This tantalizingly kadhi is a blend of yogurt and besan. Kadhi is prepared by whisking the sour yogurt with water and gram flour, and then cooking the liquid with spices, over medium heat until it becomes thick then besan pakodis are added and simmered into the thick besan yogurt gravy.
Usually kadhi is prepared for lunch and served with plain boiled rice. Besan kadhi is a change in lunch menu especially when bored of eating dal and sabzi (vegetables). It is always a favorite dish for weddings lunch buffet or lunch parties.
Most people love kadhi including children and it is cooked regularly in most Indian households. Kadhi is prepared little different in every region of India. Sindhi kadhi, Gujarati kadhi, Punjabi Kadhi are one of the popular kadhi’s, but Besan pakoda Kadhi is most popular in north India and is commonly made in North Indian households.
Ingredients for kadhi:
1 Cup besan (gram flour)
½ Cup plain yogurt -Whole milk yogurt preffred
2 Tablespoons lemon juice or according to your taste
2 Whole dry red chilies
1 Teaspoon methi (fenugreek seeds)
1 Pinch of hing (asafetida)
½ Teaspoon turmeric powder
2 Teaspoons salt or to your taste
1 Tablespoon vegetable oil
Water as needed
Cooking measurement conversion
Measurement converter
1 Cup besan (gram flour)
½ Cup plain yogurt -Whole milk yogurt preffred
2 Tablespoons lemon juice or according to your taste
2 Whole dry red chilies
1 Teaspoon methi (fenugreek seeds)
1 Pinch of hing (asafetida)
½ Teaspoon turmeric powder
2 Teaspoons salt or to your taste
1 Tablespoon vegetable oil
Water as needed
- Gram flour- Also known as besan, It's one of the key ingredients in Kadhi. Without it there's no Kadhi and can't substitute with anything.
- Yogurt- Can't get the right consistency of the Kadhi without it.
- lemon juice- Can't get sourness in Kadhi without it.
Cooking measurement conversion
Measurement converter
Ingredients for hot chili tadka:
(Hot oil)
2 Tablespoons butter or ghee
½ Teaspoon red chili powder or crushed chilies
(Hot oil)
2 Tablespoons butter or ghee
½ Teaspoon red chili powder or crushed chilies
Directions:
I am going to do something a little strange: heat a pan and dry roast besan. This
one step will save you time in cooking Kadhi. Dry roasting your besan on medium heat will take the rawness out of the besan. The color won't change much, but the besan will smell positively toasty. Make sure you take besan out
of pan as soon as you see a color change. Otherwise, it takes long time to
develop flavor in Kadhi
I am going to do something a little strange: heat a pan and dry roast besan. This
one step will save you time in cooking Kadhi. Dry roasting your besan on medium heat will take the rawness out of the besan. The color won't change much, but the besan will smell positively toasty. Make sure you take besan out
of pan as soon as you see a color change. Otherwise, it takes long time to
develop flavor in Kadhi
1. In a bowl add roasted Besan, Yogurt and 1 cup of water.
2. With a hand mixer mix Besan and Yogurt with water for a minute then add 5
cups of water little at a time and mix, make sure there are no lumps. (You can
also use blender or a whisk to mix)
cups of water little at a time and mix, make sure there are no lumps. (You can
also use blender or a whisk to mix)
3. On medium heat add 1 tablespoon oil in large sauce pan, add fenugreek seeds,
asafetida and fry them for 2 minutes or until the fenugreek seeds become
brown.
asafetida and fry them for 2 minutes or until the fenugreek seeds become
brown.
4. Add dry chilies and fry them for less than a minute or till they become
brown.
brown.
5. Add Besan and Yogurt mixture into the sauce pan.
6. Add Turmeric powder and salt and mix.
7. With a serving spoon immediately start stirring until mixture start boiling,
otherwise Besan will start forming the lumps. Turn the heat to medium high.
otherwise Besan will start forming the lumps. Turn the heat to medium high.
8. In 5 to 6 minutes Besan mixture will start boiling and get little thicker, add 3
more cups of water, let it cook, turn the heat down to medium low, stir
periodically. Kadhi simmer for long time you need to add lot of water.
more cups of water, let it cook, turn the heat down to medium low, stir
periodically. Kadhi simmer for long time you need to add lot of water.
9. Cook for 15 to 20 minutes add lemon juice, mix and cook for another 10 to 15
or until Besan taste cooked and lemon juice blend in.
or until Besan taste cooked and lemon juice blend in.
10. let the kadhi cook untill besan does not taste raw and kadhi taste good.
11. kadhi has to simmer for a long time in order for it to develop flavors and
become thick and creamy. and for that you need to start with a lot of water.
12. Taste the kadhi if it seems cooked and taste good turn the stove off.
11. kadhi has to simmer for a long time in order for it to develop flavors and
become thick and creamy. and for that you need to start with a lot of water.
12. Taste the kadhi if it seems cooked and taste good turn the stove off.
13. Add squeezed pakodis and 2 cups of water, cook for five minutes on low heat,
and turn the stove off. It takes almost 45 to 50 minutes to make kadhi. (See
below how to make pakodis)
and turn the stove off. It takes almost 45 to 50 minutes to make kadhi. (See
below how to make pakodis)
14. Let the kadhi stand for 5 minutes before serving. When ready to serve
transfer the kadhi in a serving dish and pour some chili tadka over the kadhi.
(See below for chili tadka)
15. Serve this nutritious dish with hot plain boiled rice.
transfer the kadhi in a serving dish and pour some chili tadka over the kadhi.
(See below for chili tadka)
15. Serve this nutritious dish with hot plain boiled rice.
Tips:
1. If yogurt is savor, then you need less amount of lemon juice, if yogurt is sweet
you need to add more lemon juice according to taste.
2. Kadhi can also be made without the pakodis (fritters).
1. If yogurt is savor, then you need less amount of lemon juice, if yogurt is sweet
you need to add more lemon juice according to taste.
2. Kadhi can also be made without the pakodis (fritters).
Besan Pakodis
Directions for making the pakodis: (Fritters)
Ingredients:
1 Cup of besan
¼ Teaspoon baking powder
½ Cup of water
2 Cups of vegetable oil
Directions:
1. In a bowl add besan and water little at a time and mix it with hand beater for 2
minutes or until besan become light and fluffy. (If beating the besan by hand it
will take longer to make Besan fluffy).
Ingredients:
1 Cup of besan
¼ Teaspoon baking powder
½ Cup of water
2 Cups of vegetable oil
Directions:
1. In a bowl add besan and water little at a time and mix it with hand beater for 2
minutes or until besan become light and fluffy. (If beating the besan by hand it
will take longer to make Besan fluffy).
2. Add baking powder and mix.
3. To test if the Besan paste is ready, take a one glass of water and drop little
Besan paste into the water, if the Besan paste float that means it is ready if the
paste does not float then beat it little longer.
4. Besan paste should not be too thick or too watery. It should be thick dropping
consisting to drop the balls in the hot oil.
Besan paste into the water, if the Besan paste float that means it is ready if the
paste does not float then beat it little longer.
4. Besan paste should not be too thick or too watery. It should be thick dropping
consisting to drop the balls in the hot oil.
5. Heat 2 cups of oil in frying pan on medium heat for 5 to 6 minutes. To check if
the oil is ready, drop a small ball of paste in the hot oil, if the paste starts
sizzling and come up slowly it means it is the right heat but if it becomes too
dark quickly it means oil is too hot, turn the heat down.
the oil is ready, drop a small ball of paste in the hot oil, if the paste starts
sizzling and come up slowly it means it is the right heat but if it becomes too
dark quickly it means oil is too hot, turn the heat down.
6. Now with the help of a spoon or by your fingers take some paste at a time and
drop in the hot oil little by little so that it makes little balls (pakodis), drop
about 10 to 12 balls.
drop in the hot oil little by little so that it makes little balls (pakodis), drop
about 10 to 12 balls.
7. At first the pakodis will sink to the bottom of the pan, but do not try to move
them, with the spatula flicker some oil over the pakodis, within a minute
pakodis will puff up and rise to the surface, turn the pakodis to the other side
and fry, keep flipping around the pakodis while frying. (when you drop
pakodis in hot oil the heat of stove should be medium high when pakodis
puffed up then turn the heat down so that inside of pakodi get cooked)
them, with the spatula flicker some oil over the pakodis, within a minute
pakodis will puff up and rise to the surface, turn the pakodis to the other side
and fry, keep flipping around the pakodis while frying. (when you drop
pakodis in hot oil the heat of stove should be medium high when pakodis
puffed up then turn the heat down so that inside of pakodi get cooked)
8. In about 5 to 6 minutes pakodis will become golden brown, take them out of the
oil, and place them on a plate over paper towel.
oil, and place them on a plate over paper towel.
9. Turn the heat up, drop the other batch of pakodis in the oil when pakoris puffed
up then turn the heat down, repeat until all the desired pakodis are made.
10. Fill a bowl with warm water and drop the pakodis in hot water and soak them
for 10 to 15 minutes.
up then turn the heat down, repeat until all the desired pakodis are made.
10. Fill a bowl with warm water and drop the pakodis in hot water and soak them
for 10 to 15 minutes.
11. Once pakodis are soaked, take few balls out from the water and squeeze
them gently between your palms to squeeze the water out (Do not press
pakodis too hard otherwise they will break) By soaking the pakodis in the
water they become soft and all the oil from the fried pakodis comes out.
them gently between your palms to squeeze the water out (Do not press
pakodis too hard otherwise they will break) By soaking the pakodis in the
water they become soft and all the oil from the fried pakodis comes out.
12. Add the squeezed pakodis in kadhi and simmer for 5 minutes so that pakodis
get soaked in the gravy, turn the stove off and let it sit for few minutes before
serving.
get soaked in the gravy, turn the stove off and let it sit for few minutes before
serving.
Directions for making chili tadka: (Hot oil) Tadka
1. In a small pan heat butter or ghee, add 2 tablespoons crushed chilies or red chili powder, with a spoon mix butter and chilies, let them fry on very low heat
for few minutes. Turn the stove off.
1. In a small pan heat butter or ghee, add 2 tablespoons crushed chilies or red chili powder, with a spoon mix butter and chilies, let them fry on very low heat
for few minutes. Turn the stove off.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Cauliflower with potatoes Arbi fried masala (taro roots)
Eggplant with potatoes Eggplant bhurta
Potatoes with fenugreek leaves (aloo methi) Stuffed karela
Boiled white rice Chappati
Cauliflower with potatoes Arbi fried masala (taro roots)
Eggplant with potatoes Eggplant bhurta
Potatoes with fenugreek leaves (aloo methi) Stuffed karela
Boiled white rice Chappati
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