Sunday, July 28, 2013

Palak Pakoda Kadhi





For Pakoda:
2 Cups of Spinach leaves – finely chopped
4-6 tbsp Chick pea flour
Salt to taste
1/4 tsp Red Chilli powder
Oil to fry pakodas

For Gravy:...

4 cups Buttermilk Fresh
2 tsp Chickpea Flour (Besan)
a pinch of Asafoetida
1/2 tsp Coriander Seeds
1/4 tsp Red Chilli Powder
turmeric powder 1/2 tsp
Salt to taste
1 tsp of Garam Masala
1 tbsp Mustard Oil
2 Dry Red Chillies


For Pakodas:
◾Heat Oil in wok. Meanwhile mix together the ingredients of pakodas
Add water little by little to make a thick batter. The mixture would be a little sticky to handle.
◾Make pakodas and deep fry them on medium heat so that they get well cooked from inside. keep aside

For gravy:

◾Whisk together Besan and Buttermilk in a bowl such that there are no lumps
◾Heat Oil in a Kadai . Add Asafoetida. Add zeera. Dry red chilli Add Coriander seeds. Add Turmeric powder, Red Chilli powder
◾Add the Butter milk and Besan mix. Add salt and mix. Let the gravy come to a boil. Turn to heat to minimum and let the gravy simmer for about 10 minutes till the gravy looks well integrated. Stir in between
◾Add the fritters to the hot kadhi and let it simmer for a minute or two. Turn off the heat. The fritters absorb gravy..
◾Add garam Masala. Simmer for five mins more.

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