Baked Gujarati Handvo

Handvo is a baked savory and spicy cake which is a part of Gujarati cuisine and prepared with rice and daals. This can be prepared both on stove top in a nonstick pan with little oil on low flame as well as in oven. Here i have made Handvo using oven in a lightly greased cake pan and it turned out wonderful....Big loud thanks to my mom and her handmade yummy recipes...

First Let's learn how to make Handva Batter Mixture...

For Handva Batter:
1 cup Rice
1/3 cup Chana dal (Bengal Gram)
1/3 cup Tuver dal (Pigeon Pea)
1/4 cup White Udad dal (White gram lentil)

• Wash and Soak Rice and daals in water for 4 hours.
• After 4 hours, grind coarsely all the Ingredients in a mixer grinder jar. (Make sure, handva batter should be coarse and not too thin batter)

Handvo Recipe:

Ingredients:

2 1/2 cup Coarsely Grind Handva Batter
1 1/4 cup grated Dudhi (Bottle Gourd/Lauki, can also Zucchhini)
1/4 cup sour dahi / yogurt
1/2 tsp baking soda
1 tsp of Eno Fruit soda
1 tsp Turmeric powder
1 tsp Garam Masala Powder
1 tsp Cumin Powder
2 tsp Red Chilly Powder (Can adjust the measurements suitable to your spice level)
1 tsp dry methi powder (fenugreek powder)
2 green Chilly's paste
1 tsp Ginger Paste
1 tsp Garlic Paste (about 3 pods of garlic)
1 tbsp jaggery powder
1/4 cup roasted split peanuts
3 tbsp vegetable oil or can use olive oil too
Salt to taste

For Tempering:
2 tbsp vegetable oil or olive oil
11/2 tsp white Sesame seeds
1 tsp mustard seeds
1 tsp red chilly powder
1/2 tsp Heeng (asafoetida powder)
1 whole dry red Chilly

Method:

• In a Large bowl, Mix coarsely grind handva batter with oil, sour dahi or yogurt and baking soda.
• Mix all, Cover and allow to ferments for atleast 6-7 hours.
• Pre-heat Oven at 200 degree Celsius.
• Once the batter is fermented, add grated dudhi, Ginger-Garlic-Green Chilly Paste, Turmeric powder, cumin powder, garam masala powder, red chilly powder, methi powder, jaggery powder, roasted split peanuts, salt to taste and lastly Eno fruit soda.
• Mix the batter well and pour the entire batter in to the greased cake mould.
• Once the batter is in a cake mould, its now we gonna temper it.
• In a small fry pan, heat oil and add mustard seeds, as soon it splutters, add whole dry red chilly, heeng powder, red chilly powder and lastly sesame seeds. Turn off the flame and immediately pour evenly on to the handva batter.
• Bake it in preheated oven at 200 degree Celsius for 50-60 minutes or until knife inserted comes out clean.
• And here you are ready to serve hot handva with a cup of ginger tea...

Rasgulla,Cottage Cheese Balls in Sugar syrup

This Recipe again is one of my bookmarked recipes now on. Till date i tried total of 8 times making rasgullas, but i never succeed and am not blaming anyone's recipe to that but may be i was so impatient while making and every time i loose, but a fellow blogger and off course my dear friend Ms. Garima Sarolia Narere who posted this recipes few days back on her blog called Cafegarima.
Rasgullas are very much known and famous sweet of East india, which is made with home made Paneer, and is later soaked in sugar syrup. They are very much soft and spongy dessert. Once made, refrigerate and serve chilled..

I have Blindly Follwed her recipe..So linking here to her blog link..Rasgulla, Cottage Cheese balls in sugar syrup. Here i show you some of my pictures of Rasgullas.

A recipe Article By Ms. Garima Sarolia Narere..., following her blog is truly inspirational.

Rasgullas- the soft and squeezy delight from Bengal

Hailing from the eastern state of West Bengal, these light-delights are so loved that one sees rasgulla eating competitions at weddings. I have seen a participant, who eventually was declared the winner, down three dozen at a go!!

Here is a recipe very close to my heart, perfected after more than half a dozen trials till I reached close to perfection. Rasgullas are now almost a weekly affair in my house. Two months back I wouldn’t have dreamt of making them at home!!

You follow the directions below and get perfect rasgullas at home :-)
Let me warn you-making rasgullas is very addictive! Once hooked to making them, you just aren’t able to stop!

RASGULLA

For the Rasgullas you need
1 Litre cow milk, cream removed (I buy the milk an evening prior, boil,cool and refrigerate. Next morning, remove the cream and proceed to make chenna/paneer)
1-2 Tablespoons Lemon Juice

To Make Chenna(Here is a step wise guide to making paneer/chhena at home)
 Bring the milk to boil, add 1-2 tbsp lemon juice gradually so that the milk mass and whey separate completely.Add 10-15 ice cubes. Rest for a minute.

Strain in a colander lined with muslin/cheesecloth. Wash thoroughly with fresh water to remove the lemony sourness. Drain the water by squeezing. Knot the muslin cloth and hang it  to get rid for any excess whey/liquid.

After about 10-15 minutes, remove and rub the chenna with fingers and heels of the palm till the chenna gives out some fat/ ghee/chiknaayee. It takes me about 5 minutes to get there. By now the chenna is like a dough ball that comes together easily, neither too hard nor too soft.

Take pinches off the dough and make small balls, you should get about 15. Remember, they are going to double up on boiling so size them accordingly.

For the Sugar Syrup

For the Light Sugar Syrup to boil the rasgullas

1 cup Sugar
5 cups Water
1/2 tsp fine cardamom (ilaichi) powder

For adding to the Light sugar syrup after boiling the rasgullas

1/4 cup Sugar
1/2 cup Water
8-10 saffron strands (optional- I haven’t used here)

While you make the paneer balls, bring to boil 5 cups of water with a cup of sugar (light sugar syrup). Add half a tsp fine cardamom powder. Just as the syrup comes to a rolling boil, add in the rasgulla balls. Boil covered for 12- 15 minutes on medium flame.
I make my rasgullas in two batches so that the rasgullas get enough space in the water to expand and also keep their round shape.
You may uncover to check every 5 min minutes. Switch off the gas. Transfer gently to a big bowl full of clean drinking water. There should be enough water for the paneer balls to float freely.

Add one fourth cup sugar and half a cup of water to the same light sugar syrup in which the rasgullas were boiled  and give it a boil so that the sugar melts. Add in the saffron strands when the syrup becomes warm, do not add while it is hot.Let the sugar syrup cool to room temperature ( takes about 30 minutes)
Remove the rasgullas from the plain water, squeeze gently and drop into the sugar syrup.
Chill for three hours. You may top with some finely slivered pistachios and almonds.
Enjoy!

Problems and possible reasons and solutions

Tricky buggers, but delightful once tamed! And super addictive! My friend Suchitra commented yesterday on the numerous successful rasgulla attempt on CAL- my food group on FB. Sadly, some misses too :(. I know how disheartening it is to not get it right. I got into the kitchen last night and made a fresh batch

Just tried one- perfect! No lemony taste, just the right amount of sweetness, no kich kich sound when you bite in.

1. The right milk is the first step, I cannot say that enough!! Fresh cow milk from the dairy works best. I always use that, never had a failed attempt with that. In case you do not have access to that, try with a good brand of cow milk. People have tried with Amul and got good results.  A friend in the UK gets perfect results with Tesco green milk 
And try, try, try till you figure out what milk works best!

2. I remove the malai/cream and then proceed to make chhena because my trial with full cream milk gave me greasy Rasgullas. But your choice, you can go with full milk.

3. While making chhena, do not boil the milk after adding the lemon juice. That leads to chewy Rasgullas.

4. Washing the paneer THOROUGHLY is vital, else you get the lemony taste in Rasgullas. I pour 3-4 glasses of drinking water and wash all of it with my fingers- very nicely!

5. Draining the chhena right is again,very important. Too dry and the Rasgullas go dry, too moist and the Rasgullas scatter in the syrup. This comes with handling the paneer. But a couple of attempts and you get it right.
The chhena should look like this to start with

and look like this after kneading- perfectly smooth dough-like.

6. I do not add any binder- sooji,maida,cornflour or arrowroot. Nothing against binders but I wanted to do it without them for the fasting community in my family ;) Also, I got softer Rasgullas without the sooji/maida- yeah, I did try making them with both.

7. Kneading well is important! The chenna has to be crumbly to start with. Knead it till you get a smooth non-sticky dough like consistency. Knead till it leaves out some ghee/fat/chiknaayee. And stop then.

8. Make smooth, crack free chhena balls.

9. I transfer the chhena balls to water at room temperature to stop the cooking process. This also ensures I don’t get chewy Rasgullas due to over cooking in the residual heat. Keeps their shape well while I cook batch 2 of the Rasgullas in the same syrup.

10. I cook the chenna balls in light (less sweet) sugar syrup to get spongy Rasgullas. Later add more sugar and water to the SAME sugar syrup. Then cool the syrup to room temperature and add the cooked chhena balls which were put into water at room temperature

11. I always leave them in the syrup for 3-5 hours before serving so that they soak in the sweetness. Eating immediately is fine too, only they will be little less sweet.

12. The water sugar ratio of 1:5 gives medium sweet Rasgullas. If you want them sweeter, you can increase the amount of sugar

13. I make them in an open vessel. People use the pressure cooker too. I felt they get a little yellow in the cooker. Also I enjoy watching them double up, hence the open pan with a lid works beautifully! ;)

14. Sometimes Rasgullas shrink after they boil and double. Usually happens because of the wrong milk in my experience. They do shrink a wee little bit once taken of the heat, but not remarkably so.

15. If you get flat or shapeless rasgullas, it is because they aren’t getting enough room to expand. Use a deep and wide vessel. I make the rasgullas in two batches so that they have enough space and also because it gets done in less amount of sugar syrup- no wastage. If you want to make them at one go- you may double the amount of sugar syrup.

16. And pray! I always do when I make them :D

And Enjoy the Ready Chilled Dessert...:) Thank you

Methi Pulao/Rice (Green Fenugreek Rice-Pulao)

Methi Pulao/Rice (Green Fresh Fenugreek Rice - Pulao) is much liked in my family and believe me its very quick and simple to prepare. I serve this with cucumber raita and fried papad. So here it goes...

Methi Pulao/Rice (Green Fenugreek Rice-Pulao)

Serves: 3
Total Time: 30 minutes

Ingredients:

1) For Boiling Rice:

1 1/3 cup Basmati Rice wash and soaked for 30 minutes in water
4 tbsp grated dry coconut .i.e bura (can use fresh too, or can use coconut milk 1/2 cup)
1 bay leaf
2 green cardamom whole
2 black cloves whole
water for boiling

2) Other Ingredients In Pulao/Rice

1 tsp Olive oil (Or any Vegetable oil)
1 tbsp Ghee (Clarified Butter)
1 tsp Cumin seeds
1/2 tsp Mustard seeds
Pinch of Asafoetida powder
1 bay leaf
2 whole black peper
Half Bunch of Fresh Methi about 2 cup chopped Fresh Methi leaves
2 Onion Sliced (1 large & 1 medium)
2 Tomatoes small chopped (1 large & 1 small)
1 1/2  tsp Ginger Paste-Garlic Paste
1 tsp Green chilly paste
1 tsp Cumin Powder
1 tsp Coriander Powder
1/2 tsp Turmeric Powder
1 tsp Red Chilly Powder
1/2 tsp Fennel Powder (Saunf)
Salt to taste

3) Garnishing

Few Cashew nuts cut in to pieces and fried



Recipe:

• In a Pan, Boil rice in water with green Cardamom, Bay leaf, black whole Clove, and grated dry coconut. Once done, allow it cool completely. So here, Coconut rice is ready.

• Mean while lets start working with other Ingredients.
• In a Large wok or Kadai, heat oil and Ghee, add cumin and Mustard seeds, as soon as it splutters add asafoetida powder, bay leaf, whole black pepper and sliced onion with pinch of salt. 
• Saute all until onions are soft and translucent. 
• Add Ginger-Garlic paste, Green Chilly Paste, Fresh chopped Methi leaves and chopped Tomato.

• Stir all and mix well until methi becomes soft and is cooked.

• One by one add all spice powder mentioned above (Cumin, Coriander, turmeric, red chilly, fennel powder and salt to taste).
• Stir all for a minutes. 
• Now fold boiled and cooled coconut rice in kadai mixture. Mix all properly, until rice is nicely coated with the kadai mixture.
• Remove in serving bowl, garnish it with fried cashew nuts.

• Serve hot with Fresh Cucumber Raita and Fried Papad.

• Here it is done -a simple Methi Pulao/Rice. [For Cucumber Raita: 2 cup Beaten dahi/Yogurt, 1 cup grated cucumber, salt to taste, roasted cumin powder 1 tsp] 
•  Enjoy your meal...:)

Basbousa/Harissa - Semolina And Coconut Eggless Cake

Basbousa or Harissa is an Arabic word for a sweet cake which is made up with the mix of both roasted semolina and coconut, later soaked in rose flavor sugar syrup or orange flavor sugar syrup..It has a very little hint of flour or can also be said as no flour cake. Few months back i saw a popular chef cooked this cake....Yes cook is a right word,, as he made this without oven or microwave. He simply made on gas stove and allowed it to cool and sliced than after, so here my version is baking..Yesssss. and its a Baked Basbousa/Harissa (A semolina and a coconut cake).

Ingredients:
1 1/3 cup Semolina (Sooji) or Rawa dry roasted until light brown
1 1/2 cup dried coconut
2 tbsp corn starch
5 tbsp Maida
1/2 cup water
1/2 cup ( & 3 tbsp more) milk at room temperature
3 tbsp golden Raisins
10-15 cashew nuts (cut into small pieces)
1/2 cup melted butter
1 tsp Vanilla essence
1 1/2 tsp Baking Powder
1 tsp Salt

Garnish Toppings:
6-7 golden raisins
6 almond sliced in between (total of 12 slices) or (can use almond flakes)
4 cashew nuts (cut in to small pieces)

For Syrup:
1/2 cup water
1 cup sugar
3 tsp rose water


Recipe:

• Pre Heat Oven at 180 degree Celsius.
• Dry Roast Semolina (Sooji or Rawa) in a non stick pan until light brown in color, let it cool and keep it aside.
• In a large bowl mix all dry ingredients- Cooled and roasted semolina, dried coconut, corn starch, maida, golden raisins, cashew nuts cut in to small pieces, baking powder and salt.
• In a small bowl mix all wet ingredients-melted butter, water, milk and vanilla essence.
• Fold all mixture of wet ingredients into all dry mixture and mix all well.
• Pour the mixture into greased cake tin. 
• Spread all over evenly.

• Garnish the cake top with golden raisins, almond slices or flakes and cashew nuts cut in to pieces.
• Bake the same in preheated oven for 35-40 minutes, or until toothpick inserted in it comes out clean.
• In a mean time make syrup to pour over on cake as soon as it comes out fresh and still hot from oven.
• In a small fry pan pour water, add sugar and rose water. Cook the mixture on a medium low flame until sugar dissolves. 
• Once sugar dissolves in it completely turn the flame to low and cook furthur for 2 minutes.
• Here the syrup does not need to be too much thick. It should only be very little thick but still runny.
• And yes its done and turn of the flame.
• Now as the cake is done and still warm, pour the syrup on top of the cake. Let it cool completely and all syrup get absorbed in cake.
• Cut into slices and serve with a hot cup of Tea or coffee. It goes really well with coffee (as served traditionally), as am not much fond of coffee, so i prefer having it with a cup of tea.

I really look forward for your lovely response...
Thank you :)

No Fuss Mango-Lychee ICE CREAM CAKE

Want something different with regular ice creams and usual cakes? Here is one scientific formula ,i.e. ICE CREAM + CAKE = Ice cream Cake ...:). Well jokes apart, name says "NO FUSS"---- but yes it is really a no fuss ice cream cake where there is no chance of getting wrong and is made with those 7 simple ingredients., Yes 7 can make wonder...:)

No Fuss Mango-Lychee ICE CREAM CAKE

Ingredients:
2 cups mango Wafer biscuits (broken up in to small little crumbs, if you don't get mango use pineapple wafer biscuits)
2 pints of plain Vanilla Ice cream (About 1000 ml)
5 large Nicely Riped Kesar mangoes puree..
1 1/2 cup mango pieces (cut in to cube shape)
10 Lychees (Remove seeds from inside and make puree out of it, with little chunks left in it)
3 tbps roasted chopped Pistachios
3 tbsp roasted chopped Almonds


Recipe:

• Let your ice cream soften either at room temperature in your kitchen or in fridge (Not in Freezer).
• Once soften, empty the soften ice cream pints, Mango Wafer biscuit Crumbs, Kesar Mango Puree, Mango Pieces (Cut in to small cube shape), Semi pureed Lychees, Roasted chopped Pistachios and Roasted chopped Almonds in to the large bowl.
• Mix all well with your regular kitchen spatula or a beater. (Not the electric beater, else the wafer biscuits crumbs, chunks of mango, lychee, pistachios and almond will get pureed inside, so its better to use normal beater and mix all well).
• Line a plastic Cling film in a Cake tin and pour the Ice cream mixture in it, cover the top with cling film and place it in a freezer to firm up.
• Before serving wait for 2 minutes, Open cling wrap on top and unmould the cake on to your serving plate, garnish with sliced mangoes and Lychess around.
• Cut the slice and serve with some more chunks of mangoes, roasted almonds and pistachios for little more crunch and Enjoy your dessert.

Luscious Jamun Frozen Yogurt (Java Plum)

Since childhood i am very much fond of yogurt and fruits. I remember, i always use to mix all available fruits at my place and mix in curd with little sugar and enjoy. Since than i have came across to flavored yogurts and than frozen yogurt. Take any favorite fruit of your choice and you can make frozen yogurt out of it. I initially thought to make it with mangoes but later when i checked it was not in a sufficient qty, but in one corner of my kitchen i saw jamun (Java Plum) in large qty, i jumped with joy and quickly pulled out and made this.
Check its recipe below. Lets beat this scorching heat with icey, creamy and luscious frozen yogurt.

Ingredients:
500 gms Jamun (Java Plum)
450 ml thick & creamy full fat yogurt
1/2 cup Honey (Can use powdered sugar, i used honey)
2 tsp fresh lime juice

Recipe:

• Wash Jamun (java plum)
• Remove its seeds (My jamuns were riped and so it was easy for me to pull out its seeds, if its not same with you than use knife)
• In mixer jar beat thick and creamy curd until slightly fluffy. Now add seedless jamuns, fresh lime juice and honey. Beat until smooth.
• Pour in a Freezer safe container. Cover it with plastic cling film. 
• After 1-2 hr bring out and scrap for a minute.(Do this twice).
• And than after freeze it thoroughly in freezer. (Mine was ready to serve in 5 hrs)
• Scoop and enjoy luscious Jamun frozen yogurt. :)

Stuffed / Bharwan Tinde

My mother in law, whenever i visit her she often prepares this for me as i am very fond of tindas but i never tried. Yesterday when i went to market my husband saw and told me to buy this. I bought and asked my MIL for its recipe..unfortunately the recipe which she told me was lacking few spices and other ingredients too, though it tastes really good.. but i  thought to give my own little twist and believe me i was veryyy happy with the results..my husband loved more than me and told to prepare the same way every time i prepare tindas.. And  i, was on 9th cloud..:) so here is its recipe.

Tindas (Round Bottle Gourd)

Ingredients:

6 tindas about 300-350 gms

For stuffing
2 tsp coriander powder
11/2 tsp cumin powder
11/2 tsp fennel powder
1 tsp dry mango powder
1 tsp turmeric powder
1 tsp red chilly powder
1/2 tsp dry ginger powder
1/2 tsp garam masala powder
1/2 tsp black salt

1/2 tsp Kitchen King Masala (optional- I used this)
Pinch of asafoetida powder
And Salt to taste

For seasoning
1 large chopped onoin
1 medium tomato chopped

1 tsp cumin seeds

1/2 tsp mustard seeds
1 1/2 tbsp olive oil or mustard oil (or any vegetable oil of your choice)

For Garnishing

2-3 tbsp of fresh chopped coriander leaves

Recipe:

• Wash all tindas with water and peel its outer skin as it is little tender.
• Make a criss & cross pattern on it. And keep it aside.

• Mix all the dry spices listed above under For stuffing..
  
• Fill this in tindas and still you ll see few amount of filling will left. Do not throw this, later it will be used while seasoning. 

• In a pan heat oil and add cumin seeds, after it splutters stir fry filled tindas in it on low flame and with the lid covered for about 15-20 minutes or until cooked and soft. 

• Open the lid in between and stir in between so that it cooks evenly from all the sides.

• Once cooked season it with chopped onions, tomatoes and the left out dry spice filling. Mix all slowly.

• Cook further on same low flame for about 6-7 minutes more with the lid covered.
• Open the lid than after, and mix all nicely now. Make sure tomatoes and onions are cooked and soft.
• Turn the flame off and garnish with Fresh chopped coriander leaves and serve with roti.

Serves: 4

Total time: 30 minutes

Soft Idlis Recipe

My Husband Loves this steaming hot idlis with coconut chutney in breakfast. He loves homemade idlis rather than bringing batter from market and than making Idlis out of it. So most of the time i make sure to make it at home. And this soft idlis will drive crazy to you too.. So give it a try and i bet that you too will start making at home.

Soft Idlis (Home made Batter)

Ingredients:

2 cups small rice (any good quality except Basmati)
1/2 cup Sabudana (Sago)
1/4 cup White urad dal
1 tsp whole fenugreek seeds
1 tsp Eno powder / Baking soda

Recipe:

Soak Rice with white urad dal, sabudana and fenugreek seeds in water for about 5-6 hours.
Drain the water from it, crush into fine paste in mixer batter jar. (Add a very little water while grinding) Batter should be thick in consistency. (Add a very little water while grinding)
Keep grinding for about a minute.
Pour in a bowl, add tsp full of Eno powder or baking soda. (I use Eno powder).
Cover and let it ferment for about 14-15 hrs. In summers it ferments quickly so 10-12 hrs are enough. But in winters it usually takes little long time to get a proper fermentation. So adjust the timings. My batter rised very nicely and almost doubled up. (Usually i allow it to ferment overnight and in morning i really get surprise seeing my batter which is doubled)
 If batter is not properly fermented than the idlis will be hard.
 Now add salt to taste and water. Batter after adding water should not be much thick nor too runny.
Use your Idli Steamer. Add some water and keep on the stove with flame on. Pour batter in greased idli mould and keep idli mould in steamer and cover it. Steam it for about 10-12 minutes or until toothpick insert in it, comes out clean.  Do not Overcook as they will loose all its moist and will become hard.

Serve Hot steamed idlis with Nariyal/Coconut Chutney or My earlier posted Udupi temple style Sambhar (Click on this highlight links to get Coconut chutney and Udupi temple Style sambhar recipe)

Idlis

Coconut / Nariyal Chutney

Nariyal/Coconut Chutney

Ingredients:

1 Cup fresh shredded coconut

2 Green Chilly

1 tsp Ginger Paste

1/2 cup Fresh coriander leaves

1 tsp Roasted Gram (Chana Dal)

Salt to taste

For Tempering:

1 tbsp Oil 

1/2 tsp mustard seeds

6-7 curry leaves

Asafoetida powder pinch

Recipe:

In Mixer grinder jar, grind together, shredded coconut, green chilly, ginger paste, fresh coriander leaves and  roasted gram for a minute. Once done add salt to taste and temper it.

For tempering, Heat oil in small fry pan, add mustard seeds, as soon as it splutters add curry leaves and asafoetida powder pinch. Pour this temring on chutney. 

Mix chutney well.
Serve This Chutney with Soft Idlis or dosa, uttapam and Udupi style Sambhar recipe accompanying it.

Punjabi Kadhi Pakodi (Baisakhi Special)

Ingredients:

Punjabi Kadhi Pakodi (Baisakhi Special)

Pakodis:

1 1/2 Cup Gram Flour (Besan)
1 Medium small chopped onions
1 tsp whole carom seeds (Ajwain)
1 1/2 tsp of dry fenugreek leaves ( Kasuri methi)
1 tsp Red Chilly powder
1/2  tsp turmeric powder
Pinch of baking soda
Salt to taste
Oil for deep frying

Kadhi:
2 cups curd (dahi)
2 cups water
4 1/2 tbsp gram flour (Besan)
2 tsp Green chilly Paste
11/2  tsp Ginger paste
1 1/2 tsp Garlic paste
1/4 tsp turmeric powder
4-5 Cloves (Laung)
Salt to taste

Tempering:
11/2 tbsp Ghee
1 tbsp olive oil
1 tsp cumin seeds
Pinch of Asafoetida (Hing)
1 tsp of dry fenugreek leaves ( Kasuri methi)
4-5 curry leaves
1 tsp Red chilly powder
2 Whole Kashmiri Red chilly

Recipe:

Kadhi
In a deep Pan Mix curd with water, gram flour, green chilly paste, ginger paste, garlic paste, turmeric powder and salt till smooth and no lumps. Now bring the mixture to boil. Mean while make pakodis.

Pakodis
In a bowl Mix gram flour with little water (to make thick batter), chopped onion, carrom seeds, dry fenugreek leaves, turmeric powder, red chilly powder, baking soda and salt to taste. Heat oil in a pan and once done deep fry pakodis till crisp and golden brown from outside. Use tissue paper for draining out extra oil. Keep aside

 Now once the Kadhi mixture comes to boil add pakodis in it. Now its time for tadka  (tempering). (keep simmering on a low flame, you will require a little water at this point of time about 1/2 cup, as after adding pakodis, kadhi becomes thick).

Tempering.
In a small pan pour olive oil, ghee and add cumin seeds, Once it splutters add hing, curry leaves (be careful
while adding curry leaves, as it pops up suddenly), dry fenugreek leaves, whole kashmiri red chilly and lastly, red chilly powder (While adding red chilly powder turn off the flame as it burns and turns black easily). Pour the tempering in simmering kadhi pakodi. Cook for few minutes after tempering. And serve hot. Garnish it with Coriander leaves. (I even garnish with hot ghee mixed with Red chilly powder, and pour it while serving)

Baisakhi Special (Kadhi Pakodi)

Notes: 1) It is advisable to make pakodis first so that it comes to room temperature before adding it to kadhi.
2) As in pakodi mixture itself we have used baking soda to make it soft. But if you do not want to use soda than after frying add pakodis immediately in water and let it remain until it comes to room temperature, it will turn soft. But it is advisable to add soda if possible.

Serves: 4
Time: 20-25 minutes (overall)