Manas Manohar
curry dumplings
Kadhi-Pakoda is one such dish, which is made in every region of India. Every place has its own different style. Light sweet and thin kadhi is prepared in Gujarat. Instead of dumplings, gram flour sticks like boondi are put in it. Asafoetida flavored kadhi is made in Rajasthan, while spicy spicy kadhi is made in Punjab. In Punjab, plain gram flour pakodas are used, then there are also pakodas with onions or spinach etc. Many people make kadhi with bathua, spinach or other greens. Khati Kadhi is preferred in Uttar Pradesh, Uttarakhand and Bihar.
So, why not make a different type of kadhi by taking some color from each type of kadhi. Gram flour and buttermilk are used as the main ingredients for making kadhi. Many people also make curd by whipping curd, but buttermilk i.e. whey curry is made better. Nowadays buttermilk is available in packets at milk shops everywhere – spiced and plain too. For making kadhi, take plain buttermilk. One liter i.e. two packets of buttermilk is enough.
First of all, prepare the pakodas. Take five to six spoons of food, or about one cup of gram flour. Sieve the gram flour before using, so that there is no possibility of lumps in it. In this gram flour add half a teaspoon salt, quarter teaspoon turmeric powder, equal amount of crushed red chili, same amount of garam masala, a pinch of asafoetida and half teaspoon carom seeds by rubbing it on the palm. Adding water little by little, beat one side continuously. Keep whisking for ten to fifteen minutes. Don’t add too much water. The batter for the puddings is prepared, so it should be thick. While whisking in this way, you will see that the color of the gram flour has changed from yellow to some whitish color. That is, the gram flour for pakodas is ready.
Heat oil in a pan. After the oil is hot, turn the flame to medium. Pour the gram flour mixture with a spoon and fry the pakodas by turning them. Keep these pakodas in a separate vessel. Save about four pakodas i.e. four spoons of batter. Add buttermilk to it and mix the gram flour well. Now add one teaspoon asafetida, one teaspoon crushed red chili, one teaspoon coriander powder, quarter teaspoon turmeric powder and one and a half teaspoon salt and beat it well.
Now prepare the kadhi. For this, cut some ginger finely and one medium sized onion long. Then leave two spoonfuls of oil in the pan in which the pakoras were fried and take out the rest. Keep the flame of the pan medium and add tempering of two whole red chilies, quarter teaspoon of fenugreek seeds, fennel seeds, cumin seeds and carom seeds. When the tempering is ready, add chopped onion and ginger and cook halfway while stirring.
Then add half a teaspoon of garam masala and cook for a while and then add buttermilk solution. Simultaneously add one liter of water and one teaspoon of sugar and cook while stirring continuously. Let it cook on medium flame for about forty to forty five minutes. Keep stirring in between. Kadhi is ready in forty minutes. Switch off the flame and put the pakoras in the curry.
Now let it temper. For this, heat two spoons of ghee in a tadka pan, then melt one spoon of equal butter and add two whole red chilies, a little cumin and temper it. Switch off the flame and then add quarter teaspoon asafoetida and quarter teaspoon Kashmiri red chili powder and pour this tempering over the curry and cover it with a lid. A new style of mixed Gujarati, Rajasthani and Punjabi flavored kadhi is ready.
sabudana vadas
Sabudana Vada is very popular in Maharashtra and South. However, they are now made and eaten anywhere. They are very easy to make and they taste amazing in eating. Its fun is different in the rainy season. If you make sabudana vadas in a different way, then its enjoyment increases.
For this, first soak half a bowl of sago for about four hours. Add enough water while soaking that it just comes to the surface of the sago. In this way no water is saved, all the water gets absorbed by the sago. Apart from this, take a bowl of poha and wash it thoroughly three to four times and drain the water and keep it in a separate bowl. Along with this, two boiled potatoes will be needed. Also finely chop two green chilies, some coriander leaves, some ginger.
When the sabudanas are soaked well and become soft, take them in a big bowl. Mash the poha well and mix it with the sabudana. Grate the potatoes and put them in it and then add ginger, chilli and coriander leaves in it. Add tsp coriander powder, tsp crushed red chilli and required salt and mix all the ingredients well by mashing them with your hands. Take small portions of this material and give it a flat shape like a cutlet.
Now heat oil in a pan and then reduce the flame to medium and put these pakoras in it and fry them till they turn golden. Serve with green, red or coconut chutney and enjoy hot.