cuisine

 For Pakora:

1 cup Besan (gram flour)

Pinch of cumin seeds

2 teaspoon chopped onions

1 chopped green chillies

½ teaspoon grated ginger

pinch of turmeric powder

¼ teaspoon garam masala

red chilli powder (as per taste)

½ teaspoon jwayen (optional)

water (to make a smooth batter)

Salt to taste

Oil for frying

 

For Kadi:

2 spoons vegetable Oil

1 cup Besan (gram flour)

1 huge onion (sliced in long pieces)

1 tomato (chopped)

1 teaspoon ginger paste

2-3 teaspoon garlic (minced)

4-5 dry red chillies

7-8 curry leaves

2 teaspoon mustard seeds

½ teaspoon fenugreek seeds

1 teaspoon cumin seeds

1 teaspoon coriander seeds

2-3 cloves

1 teaspoon turmeric powder

3 teaspoon garam masala

1 teaspoon red chilli powder

1 spoon tamarind paste (mixed with water)

2 cups yogurt

2 teaspoon dry kasturi methi powder (fenugreek powder)

Salt to taste    

 

 

 Preparation

      Pakora:

1     Mix besan and all the other ingredients in a bowl.

2     Add enough water to make a very thick batter.

3     Make any random shape or balls and fry them in oil to make pakoras.

4     Deep fry them until they turn brown and crispy. Take them out on a paper towel so that the paper soaks all the extra oil. Keep them aside.

      Kadi Prep:

1     Blend yogurt,double the amount of water, pinch of turmeric powder, salt, pinch of red chilli powder, besan. It should look like a butter milk (lassi) mixture with besan in it.

2     Keep it aside for half an hour before starting to make kadi.

      Kadi:

1     Pour oil in a big pan (or any big cooking utensil) and heat it until it gets hot. Add cumin seeds mustard seeds, fenugreek seed, coriander seeds, cloves and let them pop.

2     Add curry leaves and dry red chilli to the above tadka (frying mixture)

3     Add onions to it and fry them until brown.

4     Add garlic, ginger to it and fry for 3 minutes.(watch that it should not stick to the bottom of the pan)

5     Add chopped tomatoes and fry for 3-4 minutes.

6     Add tamarind paste to the pan and let it come to the boil for 4-5 minutes.

7     Add turmeric powder ,garam masala, red chilli powder, salt and fry until oil starts floating on the top and it gives out dark reddish brownish color.

8     Add the kadi mixture, which was kept for half an hour to this tadka.

9     Keep stirring the curry, as it will start sticking to the bottom. Keep it on a medium flame first, and let it come to a boil. Keep watching it stirring it. After 3-5 boils, lower down the flame to low and let it cook on low flame for 20 minutes and stir in between.

10    Stir for another 5 minutes and check if its thick enough and looks dark yellow. Again stir it for 5 minutes and sprinkle dry fenugreek leaves on it and let it boil for another 2 minutes and than add the pakoras in the kadi.

11    Boil more for 3 minutes and don’t stir too much as the pakora can break apart.

12    For garnishing, sprinkle cilantro and serve hot with rice.

 SANGRI KI SABZI RECIPE

 

Ingredients of this recipe:

 

 

100 gms Sangar

1 Bay Leaf

4 tbsp Mustard oil

5 - 6 Red chilly (dry and sabut)

1 tsp Mustard (grounded)

1/2 cup Curd

1 pinch Hing

5 tsp Amchur (dry and sabut)

1/2 tsp Jeera Water for soaking

1 cup Water

1/2 tsp Red chilly powder

1/2 tsp Haldi

1 tsp Garam masala

1 tsp Amchur

1/2 tsp Dhaniya powder

1/2 tsp Sugar

 

Method to make this recipe:

Soak the sangar in haldi water for whole night. Put it in a pressure cooker and wait for 1 whistle.

Turn off the gas. Strain the sangar through a strainer. Keep the strained water aside.

Heat mustard oil in a kadahi. Now give tadka by adding mustard (grounded), hing, jeera and sabut red chilly.

When the tadka is ready add the masala paste. Add curd, sangar and soaked amchur. ( soak it for a 1/2 hour).

Add to the kadahi. If required add the strained water. Cook it for 10-15 minutes.

You can enjoy this vegetable for 8-10 days if kept in a refrigerator. Serve sangri ki sabzi hot with dal ke parathe.