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Kadhi Pakoda for ICC-September


By Cook's Hideout (Visit website)




Time seems to fly extremely fast these days, I find myself always trying to catch up with all the different projects that I?m working on, but never really able to get them under control. I wish I could just slow down, take a deep breath and start afresh, but that?s not going to happen since everyone wants their stuff done first. Well on a lighter note, I managed to find time to participate in this month?s ICC after 3 months break.


I love yogurt based curries and kadhis in particular, but my DH and my little one are not big fans, so I usually don?t make them at often. When I saw this month?s ICC, I thought this is a great reason for me to make this kadhi and to make my family happy, I made some extra pakodas for munching. Thanks to Srivalli for choosing this yummy Punjabi kadhi and Simran @ Foodiezone for this awesome recipe.
I followed the recipe for pakodas to the T, but reduced the quantity of ingredients for the Kadhi since I was making it just for myself.

Recipe courtesy Simran @ Foodzone.
Ingredients:
For Pakodas:
Besan (Chickpea flour) ? ½ cup
Red chili powder ? ½ tsp
Salt ? to taste
Onion ? 1 medium, thinly sliced

For Kadhi:
Yogurt ? ¼ cup
Besan ? 1 heaping tbsp
Water ? 1 cup
Mustard seeds ? ½ tsp
Cumin seeds ? ½ tsp
Ajwain (Bishop weed) ? ½ tsp
Methi seeds (fenugreek seeds) ? ½ tsp
Red chili powder ? ½ tsp
Onion ? 1 medium, thinly sliced
Turmeric ? a pinch
Garam masala ? ¼ tsp
Amchoor powder ? a pinch (I didn?t use this since my yogurt was tart enough)
Salt ? to taste

Method:
First make the pakodas: Mix besan, salt, red chili powder and add water to make semi-thick batter. Dip onions in this batter and deep fry the pakodas. Keep aside.Next make the kadhi: Mix yogurt and besan and make a thick paste with no lumps. Add 1-2 cups of water to make a thin paste.
Heat 1tsp oil in a saucepan, add the seeds and once they start sputtering, add the onions and saute till lightly browned.
Pour in the yogurt-besan mixture, along with turmeric, red chili powder and salt. Bring the mixture to a boil, lower the heat and simmer till the mixture gets thick, about 20-30 minutes.Add the pakodas just before taking the kadhi off the heat and bring the mixture to a boil one more time. Add the garam masala and amchoor (if using); mix well and enjoy with steamed rice.Signature


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