Thursday, November 09, 2006

KADHI-PAKORA

Type of Meal

Mostly for lunch .

Preparation Time : 5 minutes
Cooking time : 25 minutes

Ingredients

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

Method

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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1 comment:

Nidhi Chopra said...

This is very delicious, i have to eat this item at my friend house its really amazing and beautiful in taste. Looking nice and informative blog thanks for sharing it restaurant near venkateshwar college

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