Thursday, November 09, 2006


Type of Meal

Mostly for lunch .

Preparation Time : 5 minutes
Cooking time : 25 minutes


Gram flour (besan) - 2 cups
Slightly soured buttermilk - 3 cups
(1/2 cup sour curd + 2 and 1/2 cups water)
Baking powder - 1 pinch
Turmeric powder - 1 teaspoon
Red chilly powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Cumin (jeera) - 1/2 tsp
Garlic paste - 1/4 teaspoon
Garlic (finely chopped) - 1 teaspoon
Oil - 7-8 tablespoon
Salt (to taste)
Dried red chilly - 2
Bay leaves - 2


Pakoras (Bari) Preparation

1. Prepare thick and smooth batter out of 1 and 1/2 cups of besan. Beat the batter properly.

Testing - To check whether batter is done or not, drop small amount of batter with your finger-tips in a bowl full of water, if it comes close to the top surface of water, it means the batter is done.

2. Add 1/2 teaspoon of turmeric powder, 1/2 teaspoon red chilli powder, garlic paste, salt and baking soda in the batter. Mix well.
3. Heat oil in a kadai, make small round balls of 1/2 inch diameter, with the batter and deep fry.
4. When the pakoras starts to turn slightly red in colour, take it out from the oil.

Curry Preparation

5. In rest of the gram flour (besan) add butter milk (beaten curd and water mixture), turmeric powder, red chilli powder, coriander powder, cumin powder, salt and make a watery solution of it.
6. Heat 1 tablespoon of oil in kadai, add cumin seeds, bay leaves, dried red chilli and chopped garlic. When cumin starts to splutter, add the watery solution to it and keep stirring continuously so that solution does not stick to the base.
7. When solution begins to boil, add pakoras (bari), and bring to boil.
8. After 3-4 minutes put off the flame.
9. Serve Kadhi-Bari with rice.

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Friday, November 03, 2006


Type of Meal

Mostly for dinner .

Preparation Time : 10 minutes
Cooking time : 30 minutes


Red Channa - 2 cup
Onion(chopped) - 2
Tomato(chopped) - 1
Ginger-Garlic paste - 1 teaspoon
Coriander leaves(chopped) - 3 tablespoon
Turmeric powder(haldi pd.) - 1/2 teaspoon
Red chili powder(mirch pd.) - 1/4 teaspoon
Coriander powder(dhania pd.) - 3/4 teaspoon
Cumin powder(jeera pd.) - 1/2 teaspoon
Garam masala powder - 1/2 teaspoon
Cumin seeds(jeera) - 1/2 teaspoon
Bay leaf(tejpatta) - 1
Green chilies(slit lengthwise) - 2
Oil - 3 tablespoon Salt (to taste)

Ghee - 1teaspoon
Badi illachi - 1


1. Soak the channa in water overnight (6-7 hrs), then wash with running water and drain.
2. Add channa in plenty of water and pressure-cook, till very tender to touch. (Approx. 4-5 whistles)
3. Cool cooker before opening lid.
4. Keep half cup of boiled channa aside, and grind left channa in a blender, till it becomes fine paste.
5. Heat oil in a pan, add cumin seeds and bay leaf, and then add green chilies and onions.
6. When onion becomes pink in colour, add boiled channa(whole channa), ginger-garlic paste and saute for 2 minutes.
7. Now add chopped tomato, haldi powder, jeera powder, dhania powder and mirch powder.
8. After 2-3 minutes add channa paste and fry on high to medium heat.
9. If masala becomes very thick, then you can add a little amount of water and fry till oil starts releasing on the side of the kadai.
10. Add salt, water and coriander leaves. Cover with a lid, when it starts boiling, reduce flame to low and let it simmer for 7-8 minutes.
11. For seasoning heat ghee and add badi illachi and add it to the curry.
12. Serve with rice.

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