Punjabi Cuisine

Recipe: serving of 4 – 6 people

Ingredients:

For Pakora

• Besan (gram flour) – 1 cup
• Cumin seeds – 1 pinch
• Chopped onions – 2 tspn
• Chopped green chilli – 1
• Grated ginger – 1/2 tspn
• Turmeric powder – 1 pinch
• Garam masala – 1/4 tspn
• Red chilli powder – 1/2 tspn
• Salt – 1/2 tspn
• Oil for frying

For Kadi

• Oil – 2 tspn
• Besan (gram flour) – 1 cup
• Chopped onion – 1 big
• Chopped tomato – 1 large
• Ginger paste – 1 tspn
• Chopped garlic – 2 to 3
• Dry red chilli – 2 to 3
• Curry leaves – 7 – 8
• Mustard seeds – 2 tspn
• Fenugreek seeds – 1/2 tspn
• Cumin seeds – 1 tspn
• Cilantro seeds –  2 to 3 cloves
• Turmeric powder – 1 tspn
• Garam masala – 3 tspn
• Red chilli powder – 1 tspn
• Tamarind paste (mixed with water) – 1 tspn
• Yogurt – 2 cups
• Fenugreek powder -2 tspn
• Salt 2 tspn or to taste

• Mix besan and all other ingredients in a bowl.
• Add water to make a very thick batter.
• Make balls out of the batter  and fry them.
• Deep fry them until they turn brown and crispy.
• Keep them on side on a paper towel.

Kadi

• Blend yogurt  with double the amount of water, turmeric powder, salt, red chilli powder  and besan. It should look like butter milk mixture with besan in it.
• Keep it on aside for half hour

Kadi Pakora

• Heat oil in large pan. Add cumin seeds, mustard seeds, fenugreek seeds, cilantro seeds, cloves.
• Add onions and cook until they turn brown. Add garlic, ginger and fry for 3 minutes. Add tomatoes and fry for 3 minutes.
• Add tamarind paste to the pan and let it come to boil for 4 – 5 minutes.
• Add turmeric powder, garam masala, red chilli powder, salt and fry until oil starts floating and color changes to reddish brownish.
• Add the kadi mixture  to the above mixture.
• Keep stirring  as it will start to stick to the bottom of pan. Keep the stove setting on medium and let it boil. After about 3 – 5 boils, lower the stove setting and cook for about 20 minutes and stir in between so it doesn’t stick.
• Stir for about 5 min until kadi is thick and looks dark yellow. Keep stirring for another 5 minutes and then let it boil for another 2 minutes.
• Add pakoras in the kadi. Boil for 3 minutes and don’t stir too much because pakoras will start to break.
• Garnish with cilantro and serve with roti, naan, or rice.

image credit: http://haandi.net/vegetablecurries.aspx