Kadi Pakodi

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Kadi Pakodi is a famous North Indian dish in which pakodis (fried dumplings made of besan) are dipped in yogurt based curry called kadi. This is thicker than the Guajarati Kadi.

Traditionally, the pakodis are deep fried and then added to the Kadi. However after some favorable experiments with Appe Ponganalu/Paniyaram/Uniyappam I have used my trusty Aebleskiver Pan /skillet for making the pakodis. You can see an example of the pan here .

Since this is not deep frying, it cuts down on the calories, but with no much compromise on taste. If there is any concern about using the Aebleskiver Pan or if it is not available then by all means go ahead and deep fry the pakodis.  The preparation can be used more as a guideline and can be aptly adapted to suit one’s taste and needs.  

This dish can be enjoyed either with plain white rice or chapathis/rotis.

 Ingredients:

 For Besan Pakora/pakodis 

  • 1 cup besan (gram flour)
  • 1 medium onion (chopped)
  • 3 Tbsp chopped coriander leaves
  • 1 green chilli finely chopped
  • 1 tsp cumin seeds
  • A pinch of baking soda
  • Salt to taste
  • Oil for deep frying (2-3 Tbsp if using the Aebleskiver pan)

 For the Kadi 

  • 2 cups curds/yogurt (dahi) , beaten
  • 4 Tbsp besan (gram flour)
  • 1/4 tsp turmeric
  • 1 tsp chilli-ginger paste
  • salt to taste 

Kadi’s seasoning/tempering 

  • 4 to 6 curry leaves (kadi patta)
  • 2-3 whole dry red chillies (broken)
  • 1/4 tsp fenugreek (methi) seeds
  • 1/2 tsp cumin seeds
  • A pinch of Hing/asafatedia
  • 2 Tbsp oil 

Method:

 To make the pakodis:  

Mix all the ingredients for the pakodis (except the oil), add little water to make a thick batter.

  • If deep frying: Heat the oil in a kadhai and drop spoonful of the batter into the hot oil.
  • Deep fry till the pakodis are crisp and golden brown. Remove and place them on absorbent paper. Keep this aside.
  • If using AebleskiverPan: (You can buy the pan from here) Heat the pan and add little oil in all the groves. When it is medium hot, add spoonful of the prepared batter in the groves. Within a minute turn it on all the sides and make sure it browns evenly. This cooks very fast so be very careful. Remove from pan and keep aside.

 To make the kadhi 

  • In a separate bowl beat the curd/yogurt and mix gram flour in it. Mix thoroughly so that there are no lumps.
  • Add turmeric powder, salt and 2-3 cups of water. Whisk well.
  • Now heat oil in a big kadhai. Add cumin seeds/jeera and methi/ fenugreek seeds.
  • When they begin to sputter add chilli-ginger paste. Stir fry for 15- 20 secs and then add besan-curd mixture.
  • Stir well and bring it to a boil. Then let it simmer on a slow fire for about 10 minutes. Stir occasionally.
  • After 15 mins add the pakoras, and simmer the kadi for about 5 minutes. Serve the kadhi-pakodi hot with steamed rice.

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Capsicum Spinach Dal

Warm and comforting a simple Daal makes any meal filling and satisfying. Today I am sharing this recipe which is made using split moong daal.

I find this recipe especially useful for my 7 year old who is fussy about eating certain vegetables. So I sneak in those vegetables while cooking the daal and proceed to making daal the regular way. The dal goes right in without him noticing or making a fuss about it. This time I added capsicum and spinach; I do not miss an opportunity to sneak in some greens and making it healthier.

Now you can add any vegetables of choice like carrots, beans, potatoes, peas and make it your way. This is a simple no frill daal recipe which does not have onion or garlic. Pair this with some vegetables/sabji and it makes a complete meal.

Ingredients:

  • ¾ cup split moong daal
  • 1 cup packed spinach (cleaned and chopped)
  • 1 /2 cup chopped capsicum/bell pepper (add more if you prefer)
  • 1/2 tsp grated ginger
  • ½ tsp jeera/cumin seeds
  • Pinch of turmeric
  • Salt to taste
  • 1 tsp mustard seeds
  • 5-6 curry leaves
  • 1 big ripe tomato (chopped)
  • 1 tsp red chilli powder
  • 3-4 tsp oil

Method:

  • In several changes of water, clean the moong daal and remove any dirt.
  •  To this add the chopped spinach, ginger, capsicum; jeera seeds, turmeric, water and pressure cook until it is soft.
  • Take a heavy bottom pan, heat oil then add mustard seeds, curry leaves.
  • Add the chopped tomatoes, little salt and mix well. The salt in the tomatoes makes it cooks very fast.
  • Add chilli powder and stir well. Add the cooked daal, along with the water and cook until it comes to boil. Let it simmer for another 5-8 minutes (stirring in between) and then cover with lid and switch off the gas.
  • Goes well with rice or even with Rotis/chapathis when it is thick.

 

Dali Ambat (Konkani Coconut daal)

Daal is an important part of our everyday meal. Any one type of daal is a regular, be it daali thoy, daal tadka, rasam or sambhar etc and our meal is not complete without it. Now these are all non-coconut, daal rich dishes which does not require grinding. However on occasion I make coconut based daal like Kootu or this Konkani daal curry called Daali Ambat which definitely requires grinding a masala. 

Ambat in Konkani refers to a coconut curry in which the seasoning is made of onions. Daali Ambat is daal based coconut curry in which has seasoning of onions. 

My mom makes this frequently however she does not add any vegetables to the curry, while my ma-in-law makes this by adding plenty of vegetables. Either way it is warm and comforting.

Ingredients:

  • 3/4 cup Toor daal
  • 1/2 cup fresh/frozen shredded coconut
  • 1 tsp coriander seeds
  • 4-5 dried red chillies
  • 1 Tbsp tamarind/ tamarind extract from lemon sized ball (soaked in water)
  • Salt to taste
  • A pinch asafetida/hing
  • 1 cup chopped vegetables of choice (potato + carrot +peas+ cauliflower) [optional]

Seasoning

  • 1 small onion (chopped)
  • 2-3 dried red chillies (cut into 2-3 pieces)
  • 4-5 curry leaves
  • 1 Tbsp oil 

Method: 

  • Pressure cook the daal in water for 3 whistles and set aside.
  • Boil the vegetables along with salt in sufficient amount of water separately either in the microwave or the stovetop. Make sure it is not overcooked. Keep aside.
  • In a small pan, heat oil and roast the red chillies and coriander seeds.
  • Now make the coconut masala, by grinding coconut along with roasted red chillies, salt, tamarind, water and roasted coriander seeds. The masala should be made into a very fine paste. Add more water if required.
  • Heat a sauce pan and add the coconut paste, cooked daal together. Boil until the raw smell of coconut is gone. Check for taste and adjust the seasonings if required.
  •  In the meanwhile heat oil in a small pan (use the same one for roasting redchillies and coriander seeds). Add the chopped onion, curry leaves, red chillies and cook unitl the onion turns light brown.
  •  Put this tadka over the boiling daal, switch of the gas and cover with lid. Serve hot with rice or rotis.