Punjabi Kadhi with Pakoda

FOR THE KADHI:

Ingredients:

Buttermilk: 3 cups
Chickpea flour: 1/2 cup
Salt to taste
Curry leaves: 10-12
Turmeric powder: 1 tsp.
Red chilli powder: 1 tsp.
Cooking oil: 2 tsp.
Mustard seeds: 1 tsp.
Cloves: 2
Dried red chilli: 2
Asafoetida: one heaped pinch
Onion (finely chopped): 1
Garlic (grated): 3 cloves
Garam masala: 1 tsp.

1. Take out the buttermilk from the fridge and keep outside overnight to become sour. For places like mine which are very cold and kadhi is desired to be made in the winter months (just like I did on the New Year's eve), I added yogurt with water in the mixer and blend it till fine consistency, no particles are found. Then add salt and half the curry leaves and cover. Turn on the light in the oven for 30 minutes, turn off the light and keep the container in over overnight, covered with some warm blanket or sheet; it will become sour in about 20 hours.
2.  To this sour yogurt, add the chickpea flour (besan) slowly while mixing it thoroughly with the yogurt. Add 3 cups of water, turmeric and red chilli powder and start boiling on medium-high flame. Keep a check on the consistency and add more water if the kadhi begins to become thick. Ideally kadhi is of thin consistency. Bring it to a rolling boil and turn the flame to medium and let cook for about 10-15 minutes.
3. By that time, prepare the tadka or tempering. Heat oil and crackle the mustard seeds. Add dried red chilli, curry leaves, cloves and asafoetida and let everything splutter for half a minute.
4. Add the chopped onions and fry until they are transparent. Add the garlic and fry for about a minute. 
5. Add the garam masala and red chilli powder and turn off the flame. Pour all this tempering over the kadhi and mix well. Simmer for 5 more minutes and turn off the flame. 
6. Add the pakodas and cover for 10 minutes. This will help the pakodas become soft from inside. Remove cover and serve piping hot with jeera rice !!  

FOR THE PAKODAS:

I like to make pakodas with onions for the kadhi, that's how they are traditionally made. But obviously can be made without the onions as well.

Ingredients:

Besan (Chickpea flour): 1 cup
Onions: 2 (cut into rings or chopped)
Salt to taste
Red chilli powder
Garam masala
Coriander powder
Cumin powder
Asafoetida
Mango powder
(Add all spices according to taste)

1. Add all the spices to the besan (chickpea flour) and mix well. Add water slowly to make a paste. The paste must be a little runny for the kadhi to make them soft. I got this tip from my in-laws' cook who makes wonderfully melt-in mouth pakodas for kadhi.
2. Heat oil on high flame. Add the chopped or cut in rings onions the batter and whisk everything well. 
3. When the oil is hot enough (check by carefully dropping a bit of the paste, if it rises up slowly, then it is hot enough).
4. Fill up one spoon with the batter with onions and carefully drop into the oil. Repeat for all the batter. Let cook for 3-4 minutes, keep turning and checking. This will take a total of about 8 minutes.
5. Drain on kitchen paper and let rest for a while. Add the to hot kadhi and cover for about 10 minutes. This will make the pakodas even softer.

Madras Chicken Curry

Ingredients:

Boneless chicken: 250 gm
Coriander seeds: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Mustard seeds: 1/2 tsp.
Black peppercorns: 1/2 tsp.
Dried red chilli: 3
Ginger (crushed): 1 inch
Garlic (crushed): 3 cloves
Salt to taste
Turmeric powder: 1/2 tsp.
Red chilli powder: 1/2 tsp.
Lemon juice: 2 tsp.
Cooking oil: 3 tsp.
Onions (chopped): 1
Cinnamon: 1 inch
Curry leaves: a few
Black pepper powder: 1/2 tsp.
Green chilli (chopped): 1
Tomato (chopped): 1
Coriander leaves for garnish

1. Wash and clean the chicken an marinate it with a little salt and black pepper powder and keep aside.
2. Prepare Madras curry paste: dry roast coriander seeds, cumin seeds, mustard seeds, peppercorns and dried red chilli on medium flame. Remove from flame, cool and grind (or crush in a mortal pestle). 
3. Mix this spice powder with ginger, garlic lemon juice and turmeric powder. This is the hot and spicy Madras curry paste. Keep aside.
4. Heat some oil in a pan on medium flame and add the chicken pieces. Cook the chicken on medium flame until it's done. Keep turning in between. By the time, prepare the curry. 
   
5. Heat oil and add cinnamon. Add the onions and the curry leaves and fry until the onions are transparent. Add the green chilli and mix well.
6. After about a minute, sprinkle the red chilli powder and add the Madras curry paste in step 3. Mix well and cook for about a minute.
7. Add the tomatoes, sprinkle salt and cook until the tomatoes are soft and mushy and all the spices are incorporated in the curry. Don't add any water as water will dilute the spiciness which is actually the specialty of this dish. 
   
8. By this time, the chicken would be done. Add the chicken in the curry masala and mix everything well. Turn off the flame and cover. Let sit for about 10 minutes. This is necessary to cook the chicken from inside as well so it becomes tender. 
9. Remove cover and garnish with coriander leaves. Serve hot !!!

Dal fry with a twist

Ingredients:

Moong dal: 1/2 cup
Masoor dal: 1/2 cup
Cooking oil: 3 tsp.
Onion (chopped): 1
Tomato (chopped): 1
Ginger (crushed): 1 inch
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Whole dried red chilli: 1
Garlic (chopped): 1
Asafoetida: 1 pinch
Garam masala: 1/2 tsp.

1. Heat 2 tsp. oil in a pressure cooker and add the chopped onions, let fry until they are transparent. 
2. Add the ginger, tomato and green chilli and sprinkle salt. Mix well and let cook until the tomatoes are beginning to become mushy. 
3. Add the washed dals and mix, add turmeric and red chilli powder and mix everything well. Add in 3 cups of water and close the lid, pressure cook until the dals are done, it usually takes about 2-3 whistles. Let the pressure release by itself.
4. Prepare the tempering: heat the remaining 1 tsp. oil and crackle the cumin seeds. Add asafoetida, dried red chilli and garlic. Fry on medium flame until the garlic is browned.
5. Open the pressure cooker and add this tempering to the dal. Do not mix. Add the garam masala and cover the cooker again. 
6. Open the cooker after 10 minutes and mix well. Serve hot !!

Mint poha

Ingredients:

Poha (flattened rice): 2 cups
Cooking oil: 4 tsp.
Mustard seeds: 1 tsp.
Curry leaves: a few
Urad dal: 1/2 tsp.
Onion (chopped): 1
Potato (chopped): 2
Salt to taste
Green chilli (chopped): 1
Peas: 1/2 cup
Mint leaves (finely chopped): a bunch
Red chilli powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Coriander powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Sugar: 1/2 tsp.

1. Put the poha (flattened rice) in a colander and run under water. When the poha is wet but not soaked, keep aside.
2. Heat oil and crackle the mustard seeds. Add the curry leaves and urad dal and add the chopped onions after about 30 seconds. Let them fry until they are transparent.
3. Add the potatoes and sprinkle salt. Mix well and let cook on medium flame until the potatoes are done.
4. Add the green chilli, peas and mint leaves and mix well. Add red chilli, cumin powder, coriander powder and garam masala and mix everything well. Let cook until the peas are completely done. 
5. Add the poha and sugar. Mix everything well and serve as a snacks/breakfast topped with bhujiya and lemon juice.

3-minute Microwave Dhokla: in Idli mould

Ingredients:

Gram flour (besan): 8 tablespoon
Semolina (sooji): 2 tablespoon (basically ratio 1:4 for semolina:gram flour)
Ginger (grated): 1 inch piece
Sugar: 2 tsp.
Salt to taste
Lemon juice: 1 tsp.
Mustard seeds: 1/2 tsp.
Curry leaves: a few
Green chilli (sliced): 2
Eno (fruit salt): 1 tsp. (a 50-50 combination of baking powder and baking soda can be used in place of Eno fruit salt)
Cooking oil: 2 tsp.
Oil to grease the mould

1. Mix the gram flour and semolina together. To this add the grated ginger, lemon juice, 1 tsp. sugar and salt. Now slowly add water to make a batter, ensuring no lumps remain, whisk well. Batter should not be too runny or too thick. Keep this batter aside for 20 minutes.
2. After 20 minutes, stir the batter and add a little water if required. Otherwise add the eno fruit salt and give a gentle stir to mix in the powder. Do not stir a lot. Keep aside for about a minute in which you will grease the idli molds with little oil. 
3. Slowly add the batter in the microwavable idli mold and steam it on high power for 3 minutes. 
4. Remove from the microwave and let sit. By the time, make the tempering.
5. Heat oil in a pan and add the mustard seeds. When they crackle, add the green chilli and curry leaves. Mix and let cook for about 2 minutes.
6. Add a cup of water and stir in the remaining 1 tsp. sugar. Bring it to a boil and turn off the flame.
7. Remove the dhoklas from the molds and place on a flat serving tray or plate. Pour the tempering over the dhoklas. Let sit for about a minute for the dhoklas to absorb water and become spongy. Serve with Mint-coriander chutney and hot steaming tea !!

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You might also like 3-minute microwave dhokla and 3-minute rawa dhokla recipes.

Pao-Bhaji

Ingredients:

Potatoes (boiled and mashed): 4
Onion (chopped): 1
Tomato (chopped): 1
Green chilli (chopped): 1
Cooking oil: 2 tsp.
Salt to taste
Red chilli powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Coriander powder: 1/2 tsp.
Pao bhaji masala: 1 tsp.
Lemon juice: 2 tsp.
Onion (chopped): for garnish

1. Heat oil and add the onions and fry well until they become transparent. 
2. Add the tomatoes and green chilli. Mix well and sprinkle salt. Let cook until the tomatoes are soft and mushy.
3. Add the boiled and mashed potatoes. Mix everything well and sprinkle little water: 3-4 tsp. Add red chilli powder, cumin powder, coriander powder and pao bhaji masala. Mix everything well and let cook for 2 minutes.
4. Add 2 cups of water and turn the heat to high. Let the bhaji cook until the water evaporates and the bhaji is in semi-liquid state, alternating between medium and high heat. 
5. Turn off the flame, add the lemon juice and mix well. Garnish with chopped onions and serve hot with pao bread. 

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Looking for more chaat recipes? Try this Dahi Vada, Mint egg salad, Papdi Chaat and Apple Walnut Salad.

Looking for more snacks recipes? Try this 3-minute microwave dhokla, 3-minute rawa dhokla, Tomato Poha, Potato Cutlets, Wheat Samosa and Wheat Kachori.

Rajasthani Delight: Panchmel Daal and Baati

PANCHMEL DAL:
As evident from the name, Panchmel dal is made by a combination of 5 lentils. It is a typical Rajasthani dish and being from the capital city of Rajasthan myself, I love to savor it as many times I get the chance to. On the occassion of Gangaur (which is a colourful festival celebrated by the Rajasthani women, I made this Rajasthani delicacy: Panchmel Dal and oven-baked baati.

Ingredients:

Toor Dal: 1/4 cup
Moong dal: 1/4 cup
Masoor dal: 1/4 cup
Chana dal: 1/4 cup
Green moong dal (split): 1/4 cup
Ghee: 2 tsp.
Mustard oil: 2 tsp.
Salt to taste
Turmeric powder: 1/2 tsp.
Dried red chilly: 1
Cumin seeds: 1/2 tsp.
Asafoetida: 1 heaped pinch
Cloves: 2
Cinnamon stick: 1 inch
Curry leaves: a few
Red chilli powder: 1/2 tsp.
Coriander powder: 1/4 tsp.
Mango powder: 1/4 tsp.
Garlic (chopped): 3 cloves
Onion (chopped): 1
Tomato (chopped): 2
Garam masala: 1/2 tsp.
Lemon juice: 1 tsp.

1. Wash and soak all the dals for about 15 minutes. Pressure cook with salt and turmeric until the dals are soft. Let the pressure release by itself. 
2. Prepare tempering: Heat the mustard oil and crackle the cumin seeds. When they splutter, add the dried red chilli, cloves and cinnamon.
3. Add the onions and saute until they are transparent. Add the tomato and sprinkle salt. Let cook until the tomatoes are soft and mushy.
4. Add the dry spice powder: red chilli, coriander powder, mango powder and garam masala. Mix well and let cook for about a minute to blend in the flavor. 
5. Add this tempering to the boiled and mashed dal. Do not add a lot of water, just a little if required. Let it simmer for about 10 minutes.
6. Heat the ghee and add the asafoetida. After 10 seconds, add the curry leaves and the chopped garlic. Let cook on medium flame until the garlic starts browning. Remove from flame and add this tempering to the dal. Remove everything from the flame. 
7. Add the lemon juice to the dal and mix well. Cover and let sit for about 15 minutes. Open and serve with hot baatis or even chappati or jeera rice.

OVEN BAKED BAATI:

Ingredients:

Wheat flour as required

Warm water to knead the flour

Ghee/oil to mix in the flour dough

Ghee to pour over the baatis

1. Add oil/ghee to the wheat flour and mix very well. I use olive oil because it is healthier. You might also add salt and carom seeds if you like.
2. Make a hard dough by adding very little water at intervals so that the dough is not sticky. When the dough is ready, make round balls from the dough the size of baatis you want.
3. Heat the oven and make small dents in all the baatis with a knife. Keep the baatis on the grilling plate and let it cook on high for 10 minutes. Then lower the temperature and let them cook for another 20-25 minutes so that the insides of the baatis are cooked properly. The oven temperature will vary with the type of oven. I keep at 250°C in the beginning (10 mins.) and then 150°C (for 20-25 mins).
4. Remove from the oven and break the hot baatis carefully. Pour a lot of ghee all over the baatis and serve piping hot with Rajasthani panchmel dal.