Punjabi Kadhi, Pakodi Majjiga Pulusu, How to prepare Punjabi Kadhi-Pakodi Kadhi

Today's post is  punjab's popular Khadi called as " Punjabi Khadi". It is very tasty and soulful recipe with pakodi's in rich flavoured yogurt. It is very delicious meal which we can have it with hot rice or with pulka's, i had it with rice 😋.  We Telugu ppl to prepare this  khadi popularly known as " pakodi majjiga pulusu" with small variations. We can add different varities of fritters like onion fritters/pakodi's, vegetable fritters, gatee pakodi/ lentil based fritters, today i prepared onion pakodi's/ fritters. Gravy is prepared with sour curd, gram flour and masala's. When you fed up with daily routine like dal, sambar, rasam(pappu, chaaru) try this khadi surely your family would love to have it 😍.

      If you like the crunchy taste of pakodi's in kadhi then add it in gravy before you serve. If you have left pakodi's which you prepared for your lunch , then no probs you can prepare this kadhi. Firstly we prepare yogurt and besan mixture then prepare onion pakodi's  later prepare gravy and add this fritters. I checked recipe here, it helped me to get perfect taste. 

                                Punjabi Kadhi

Preparation Time : 15 minutes
Cook Time : 30 minutes
Serves : 4 people 
Category : Currys / Regional 
Recipe Cuisine: Punjabi
Main ingredient:Yogurt, Gram flour/ besan
Author : Aruna SarasChandra

Ingredients

For Kadhii mixture

sour curd - 1 cup

water - 2 cup(adjust)

gram flour/ besan - 5 tsp

turmeric powder - 1/4 tsp

red chilli powder - 1/2 tsp

garam masala - 1/2 tsp
salt as per taste

For onion pakodi

onion - 2(rougly chopped)

curry leaves - 1 sprig(optional)

gram flour/ besan - 1 cup

red chilli powder - 3/4 tsp(adjust)

turmeric powder - 1/4 tsp

ajwain seeds - 1/2 tsp

salt as per taste

oil to deep fry

For  punjabi kadhii

oil - 3 tsp

onion - 1 

ginger -1 inch

green chilli - 2

red chilli - 2

curry leaves - 1 sprig

cumin seeds - 1 tsp

fenugreek seeds - 1/4 tsp

hing - 1 pinch
coriander leaves - 1 tsp

Instructions

1) Take sour curd in a bowl, whisk it well. Now add gram flour, turmeric , red chilli powder, garam masala powder, salt mix it well and keep it aside.

2) Roughly chop onions, curry leaves.

3) sieve gram flour and take it into bowl, then add ajwain seeds, turmeric , red chilli powder, salt  then add chopped onion and curry leaves.

4) Heat oil in a kadai on low flames and then mix flour and onion well without adding water at first, then sprinkle water little by little just to coat the onion with batter (or you can prepare this batter as per your wish).

5) Check the oil heat by dropping little batter, now drop pakodi batter in heat oil, fry it both sides till it changes color then take it into plate. Repeat the process for remaining batter.

6) Chop onions, green chillies and ginger. Take wide kadai heat 2tsp of oil , then add cumin seeds, methi seeds and hing let the methi seeds changes color and jeera crackle fry it on low flames.

7) Now add green chilli, red chilli, ginger, curry leaves fry it well then add onions, pinch of salt and fry till it become translucent.

8) Now add prepared curd mixture to the above, mix everything well and let it boil on low flames, stir it in middle so that besan curd mixture do not burn at the bottom.

9) If you feel kadhi becomes thick adjust water accordingly, i added 1/2 glass of water and boiled by stirring. Then add fried onion pakoda, mix everything once and let it soak in kadhi for 10 times.

Kadhi is ready take it into bowl garnish it with corainder leaves and sprinkle some garam masala , That's yummy and tasty Punjabi Kadhi is ready to serve. I served it with hot steamed rice.

Tips

** If you feel kadhi is too thick adjust water accordingly.

** You can add any variety of pakodi's in the place of onion pakodi.

** If you want pakodi's in kadhi to be crisp then add it while serving.

** Add little by little while preparing batter for pakodi's. I just sprinkled verey little amount of water.

** You can also serve kadhi without adding any fritters.

** Kadhi taste good when we use bit sour yogurt.

** After adding yogurt mixture , stir it often otherwise it will burn at bottom.

 Taking this recipe to Shhhhh Secretly Cooking Challenge fb group.  Here admins will select one Indian state in alphabetical order. And they pick pairs for theme, pairs will share 2 ingredients, using that ingredients we will prepare recipe and post it in group album. Other group members will guess the secret ingredient. For month June 2019 we bloggers prepared Punjabi recipes. My partner for this month is Sujata Shukla she blogs at "pepperonpizza", she is very talented, experienced chef and very down to earth person. She guided me very well in selecting recipes where i am not that much aware of Punjabi Cuisine. Do check her place for tasty and varieties of recipes, I gave fennel seeds and ginger and she gave me chickpeas/besan and salt as two secret ingredients.  she prepared "Bharwa Karela" do check this recipe.

                                   

 Also check other recipes by clicking the link below pic

 Potato Spring Onion Fry

                      Matar Fry

              Malai Matar paneer

                                Paneer Lababdar/ Jeera Rice

                 Hyderabadi Mirchi ka salan

               Punjabi Dum aloo

                              Kaju curry

               paneer butter masala

                          Kadai Paneer

          Stuffed paneer capsicum            

Hope you like this tasty and delicious Punjabi Khadi. Give it a try and drop your comments in inbox.

Also follow me on
In facebook @Facebook
In pintrest @pintrest
In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra 😄

  

Gujarati Instant Khaman , how to prepare instant khaman Dhokla

Today's post is Gujarati Instant Khaman || Besan Dhokla. It is popular  steamed besan savory snack from Gujarati cuisine which we can have it as breakfast or as snack. It is fluffy, soft, smooth in texture and sweet, sour and slightly spicy in taste. This instant khaman is prepared using gram flour/ besan and steamed in idli stand or pressure cooker or in microwave. I saw many khaman and dhokla recipes in fb group thought to prepare it once, today i got chance to prepare it. There is a difference between khaman and dhokla, khaman is made from gram flour whereas dhokla is made using rice and chickpeas batter both the recipes are steamedIinfo from google). There are many varities of snacks like Gujarat hi Methi Masala Khakhra, fafdas and dhokla's from Gujarati cuisine. Actually khaman is prepared by soaking besan in yogurt then steamed, but today i choosed the instant khaman prepared by adding baking soda (can also use ENO). Lemon juice, sugar, salt is added in gram flour and prepared thick flowing consistency and it is baking, later we add tempering on it and cut khaman into pieces.

  I know you will be wondering why all of a sudden i am posting Gurjarati recipe right?? Today monday friends , yes correct i am taking this recipe to #FoodiesMondayBlogHop fb group. For this #201 week theme is #JamvaChaloji we bloggers posting Gujarati cusines, theme  suggested by Mayuri, she is very talented chef do check her place for wonderful recipes.

   So i prepared this instant Khaman. Again doubt how i prepared this recipe? Now a days many of friends & family asking the same question, the answer is - i am big foodie, will be trying and tasting  different regions food and with the help the fb group themes i am learning and tasting many new recipes 😍 😋.  I got this recipe from Poonam's blog,  i followed her process, it came out perfectly spongy , soft and melt in mouth.

                                          Gujarati Khaman 

Preparation Time : 15 minutes

Cook Time : 15 minutes

Serves : 12 pieces

Category : Snacks

Recipe Cuisine: Gujarati

Main ingredients : Gram flour/ besan

Author : Aruna SarasChandra

Ingredients

For batter

gram flour - 11/2 glass
green chilies - 3
ginger - 1 inch
water - 1 glass
lemon - 2 tsp
sugar - 3 tsp
salt - 1/2 tsp
baking soda - 1/2tsp
oil - 1 tsp for greasing mould

For tempering 

oil - 2 tsp
mustard seeds - 1/4 tsp
sesame seeds - 1/2 tsp
curry leaves - 1 sprig
sugar - 1 tsp
lemon juice - 1/2 tsp
water - 1/2 cup

For garnishing

fresh grated/scrapped coconut - 1 tsp
coriander leaves - 1 tsp 

Instructions

1) Heat 2 glasses of water in idli steamer on low to medium flames by keeping stand.

2) Sieve gram flour/ besan in a bowl, add finely chopped or crushed green chilies and ginger in it .

3) Now take water in a bowl, squeeze juice 2tsp of lemon juice , sugar and salt in water. Mix the sugar well till it dissolve well in water.

4) Now grease oil to the mold , so that khaman will come out easily.
  

5) Now add the lemon juice mixed water into flour in portions and mix it well without any lumps, batter should be thick and flowing consistency.

6) Now add baking soda in 2 tsp of warm water and mix it into batter, mix it once and immediately pour it in mold and place in idli steamer carefully. After adding soda batter will raise and increase the volume.

7) Cook it for 12 to 15 minutes on medium to high flames, then check it by inserting a tooth pick in it. If tooth pick comes out clearly means our khaman is done.  Remove the mold out and slide its edges with knife and demold it by placing plate on it.

8) Its time for tempering, add mustard seeds in heat oil when it start splutter, add curry leaves, red chili(deseed it) fry it, then add sesame seeds when starts changing color add 1/2 cup water, lemon juice and sugar stir well and give it a boil and switch off the flames.

9) Now pure the above mixture on khaman evenly and garnish it with fresh coconut and chopped coriander.

Now cut the above into desired pieces and serve with green chutney or tamarind chutney.

That's it fluffy and tasty khaman is ready.

Tips

**  You can use pressure cooker or idli stand or micro wave to prepare this savory.

**  Preheating steamer is must in order to get fluffy khaman.

** Batter should be thick and in flowing consistency.

** you can use also tiffin box / cake molds .. to prepare this.

** Do not forgot to grease mold with oil otherwise khaman will stick to mold.

** After adding baking soda immediately steam it, otherwise you do not get the fluffy texture.

Gujarat hi Methi Masala Khakhra

JackFruit seeds Vada

                       Baby Corn Fritters

                          Vaamu Aaku bajji

                     Bhakarwadi

     Roasted Masala Chickpeas / Masala coated Kabuli Chana fry

 

Stuffed Mirchi bajji

Hope you like this Gujarati khaman recipe . Give it a try and drop your comments and pics in inbox.

Also follow me on
In facebook @Facebook
In pintrest @pintrest
In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe
in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄