Sunday, March 29, 2009

Punjabi Recipes

1 cup Gram flour .1/4 cup Chopped onion .1/4 cup Chopped potato .1 tsp Ajwain
.1 tsp Red chili powder. 1 tsp Chopped ginger.1/2 tsp Baking powder.
Oil for deep frying Salt As per taste .1 cup Kadhi Curd (yogurt).1/4 cup Gram flour 2 no.
.Dry red chili whole1 tsp Turmeric powder. A pinch Asafetida 1 tsp Fenugreek seeds.
.2 tbsp Oil. Salt As per taste
Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
Serve punjabi kadhi hot with steamed rice

No comments:

Post a Comment