Punjabi Kadhi

Punjabi kadhi pakoda recipe !.. Onion pakodas are made and then added to kadhi. Instead, I added leftover potato bhaji to the kadhi mixture . Tasted awesome with rice and rotti !.

Preparation Time: Under 10 minutes
Cooking Time: 20 minutes

INGREDIENTS:

FOR KADHI :

Plain yogurt -  1.5 cups
Besan - 4 tablespoon
Salt - as required
Turmeric powder- /12 teaspoon
Red chilli powder -1/2 teaspoon
Omam/ajwain seeds - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Water -3 cups
Asafoetida powder - a pinch
Onion - 1/2 cup chopped fine
Dry red chilli - 2 no.s
Garlic - 2 pods chopped fine.
Cumin seeds - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Oil - 2 tablespoon


FOR PAKODA:

I used left over potato bhajis. If you dont have leftover bhaji, click here for onion pakoda recipe. 


METHOD:

1. In a bowl, add besan,turmeric powder,salt,red chilli powder,omam,garam masala and asafoetida powder. Mix them well.

2. Now add plain yogurt to the besan and mix them well without any lumps. You can use a blender for that.

3. Now add 3 cups of water.

4. In a pan, add oil. Now add cumin seeds, fenugreek seeds and dry red chilli, Then add onions, till they change colour.

5. Now add the kadhi mixture which you prepared in step 3.

6. Keep stirring continuously. The mixture starts to boil and thickens. Do not leave it, as it would break. Keep stirring constantly for approximately 12 to 14 minutes.

7. Once the mixture thickens and boils well, switch off the stove. Sprinkle asafoetida powder. Now add the pakoda to the kadhi and gently stir and keep it covered, till the pakoda gets nicely soaked in kadhi.

8. Serve the kadhi with rice or rotti !.

SEE ALSO: Rajasthani kadhi, Bhindi kadhi, Veg kurma , Onion pakoda . 

Omapodi

Easy and tasty snack made from besan  !

Preparation Time: 15 minutes
Cooking Time : 25 minutes

INGREDIENTS:

Besan/Gram flour- 1 cup
Rice flour -1/4 cup
Omam/ajwain seeds - 2 teaspoon
Oil - 3 tablespoon
Turmeric powder- 1/4 teaspoon
Red chilli powder- 1/2 teaspoon
Water - as required
Oil for deep frying

METHOD:

1. In a vessel , add 1/4 cup of water and soak omam/ajwain seeds for 15 to 20 minutes.

2. Now grind the omam with 1 to 2 teaspoon of soaked water. It may not be grinded properly as the quantity is very less. But it is ok. Now extract the omam water from the ginded omam.

3. Now in a bowl, add besan , rice flour, turmeric powder,salt,red chilli powder,2 tablespoon oil ,omam water and mix well. Add water gradually and mix them well to form a smooth and thick dough.

4. Heat oil in pan. Prepare your murukku/chakkli maker. Grease the inside of maker with oil.

5. Fill the murukku maker with dough .

6. Cover the murukku machine and press it directly on the oil in circular motion. Keep moving the murukku maker around the oil. Else the omapodi will overlap each other .

7. Gently flip them on other side and once they change color, take it out from oil.

SEE ALSO: Tape Murukku, Butter Murukku

Fried Gram Ladoo

An easy and healthy sweet.. Fried gram ladoo / pottu kadalai urundai !

Preparation Time: 15 minutes
Cooking Time : 10 minutes

INGREDIENTS:

Fried gram/pottu kadalai - 1 cup
Desiccated coconut powder - 1 cup
Powdered sugar - 1 1/2 ccups
Cashews - a handful chopped
Cardamom powder -1 teaspoon
Ghee - 1/4 cup

METHOD:

1. Dry roast fried gram in a pan, till it is hot to touch. Set aside.

2. In the same pan, dry roast coconut powder, till nice aroma comes. No need to fry till they change colour. It should be white in color.Set aside.

3. In the same pan, add some ghee and fry chopped cashews till they change colour.

4. Now mix fried gram,coconut powder,cashews and powdered sugar . Grind them all together in to fine powder. Sprinkle some cardamom powder.

5. Heat ghee well in a kadai.

6. Pour hot ghee on the flour and mix gently with a spoon. The ghee should be really hot when you pour it.

7. Wait for some 5 minutes. When it is warm enough to touch, apply some ghee on your hands. Take some flour and make round shaped ladoos .

8.Fried gram ladoo/pottukadalai urundai is ready !!

Maida Burfi

Tasty Maida Burfi 💙💚💛💜💓

Preparation Time: 5 minutes
Cooking Time: 25 minutes
Yields : 40 pieces

INGREDIENTS:

All purpose flour/maida - 1 1/2 cup
Sugar - 2 3/4 cup
Water - 1 cup
Ghee - 3/4 cup
Cashews - a handful
Food colour - a pinch
Vanilla essence - 1/4 teaspoon(optional)

METHOD:

1. Prepare all ingredients and set ready. In a large plate, place an aluminium foil and grease it with ghee.

2. In a pan. Add ghee. Allow it to boil and when it is heated well, add chopped cashews. Then slowly add maida in one hand and keep stirring on the other hand. Stir continuously without any lumps for 2 to 3 minutes, until you get a paste like texture as below. The maida should be fried well in the ghee . Switch off the stove.

3. Now in a vessel, add sugar. Add water just to cover the sugar. I added about 1 cup of water . Allow to boil, till you get a one string consistency . It takes approximately 9 to 10 minutes. Pour a drop of sugar syrup on a plate. When it is warm, press the syrup between forefinger and thumb and when you pull apart , you get one string.

4. Now add food color and vanilla essence to the syrup and switch off the stove.

5. Now pour this sugar syrup on the maida mixture which we prepared in step 2. Keep stirring continuously. Remember this stirring is done not on the stove. No need to heat this mixture. Just without turning on the gas stove, keep stirring the syrup and maida mixture. In 4 to 5 minutes, it slowly thickens and starts leaving the sides of the pan. The mixture thickens and comes together.

6. Pour this mixture on the greased aluminum foil. Spread it evenly. spread some ghee on the back of metal cup and press it gently on the mixture.

7. Wait for about 5 to 10 minutes. When it is warm, flip the burfi on the other plate and slowly remove the aluminium foil. Grease a knife with ghee, and cut them in to square shapes.Do not allow to cool down completely. You need to cut them in to desired shapes when it is warm.

8. Maida burfi is ready ! Refrigerate them after a day.

SEE ALSO:  Mysore pak, Padar peni, Rava kesari

Sweet Somas

Tasty sweet made with maida and with a filling of coconut,fried gram and sugar. It is also called kajjikayalu in andhra pradesh, karanji in maharashtra .

Preparation Time : 20 minutes
Cooking Time: 30 minutes
Yields - 20-23 nos of somas.

INGREDIENTS:
All purpose flour/Maida - 3 cups
Rava/Sooji - 1/2 cup
Oil - 3 tablespoon
Salt - a pinch

FOR STUFFING:

Fried gram/pottu kadalai - 1 cup
Desiccated coconut powder - 1 cup
Powdered sugar - 1 1/2 cups
Cashew nuts - A handful chopped.
Cardamom powder - 1 teaspoon

Oil for deep frying.

METHOD:

1. In a pan, dry roast fried gram , till it is hot to touch. Set aside.

2. In the same pan, dry roast coconut powder till you get nice aroma. Don't over roast. The color should not change and should be white.

3. In the same pan, add some ghee and fry chopped cashews.

4. Now, grind the fried gram in to a coarse powder.

5. Now mix the grinded gram with coconut powder, powdered sugar and roasted cashews. Mix them well. The stuffing for somas is ready !.

6. Now in a large bowl, add maida, salt and 3 tablespoon of oil. Mix them well. Add water gradually and knead them  to form a thick dough. The dough consistency should be as like we make for poori.  Cover the dough with wet cloth and allow it to rest for 2 hours.

7. Now take small lemon sized ball and flatten it to the size of poori. Do not make it too thick . Else when you fry, the outer layer gets too thick. Make it slightly thin. Now using any metal vessel bottom, press it on the dough to get a perfect circular shape. I used approximately 4.5 inch diameter sized vessel. By this way, we get same sized somas.

8. Now keep about 1 to 1.5 teaspoon of stuffing in the center of the dough.

9. Apply some water on the edges of half of the circle and close it . Press it well , so that the fillings wont come out when you fry. This is very important. Else, when you deep fry, the fillings would come out . You can also decorate the edges using a fork.

10. Now deep fry them in oil, till they change to golden brown.

11. Sweet somas is ready !. Do try and leave your comments !

NOTES:

1. If you have leftover stuffing , you can add some ghee to it and roll them to round shape. They are  called fried gram ladoos !

2. SEE ALSO: Carrot halwa, Poori payasam, Milk powder Gulab jamun