Punjabi Kadhi Pakoda

 

Hello Everyone 

I am back !!! 

I wasn’t on a sabbatical , it was getting extremely difficult for me to write a recipe with a full time job . Also my job is extremely demanding without a proper schedule and no routine , it was super hard to work on recipes even though I have tons of pictures on my computer. This week I took few days of leave to catch up on personal things and here you go I sat down to do what I really love and I think this is my true calling . 

Today I am bringing you all a delicious gluten free curry which is a yogurt based gravy from Punjab . My recipe for today is a lip smacking punjabi style kadhi pakoda. I am not talking much going to recipe directly. 

Punjabi Kadhi Pakoda
Serves 4
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Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
138 calories
23 g
8 g
3 g
6 g
1 g
365 g
49 g
9 g
0 g
1 g
Nutrition Facts
Serving Size
365g
Servings
4
Amount Per Serving
Calories 138
Calories from Fat 26
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 8mg
3%
Sodium 49mg
2%
Total Carbohydrates 23g
8%
Dietary Fiber 4g
15%
Sugars 9g
Protein 6g
Vitamin A
22%
Vitamin C
280%
Calcium
12%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For pakodas
  1. Onions - one medium sliced
  2. Green chillies - 2 to 3
  3. Cilantro - chopped 1/2 cup
  4. Ajwain seeds - 1/4 tsp
  5. Turmeric powder- 1/4 tsp
  6. Salt- as needed
  7. Chick pea flour - 5 tbsp or more if required
  8. Rice flour - 2 tbsp
For gravy
  1. Yogurt - 1 cup
  2. Water - 3 cups
  3. Chickpea flour- 3 tbsp
  4. Ghee - 2 tsp
  5. Onion- 2 tbsp chopped
  6. Ginger- 1 tsp chopped
  7. Garlic - 3 cloves chopped
  8. Green Chillies - 3 to 4
  9. Chilli powder - 1/4 tsp
  10. Turmeric powder - 1/4 tsp
  11. Garam Masala powder - a pinch
  12. Asafoetida - 1/4 tsp
  13. Cumin seeds - 1/2 tsp
  14. Fenugreek seeds - 1/4 tsp
  15. Salt- as needed
  16. Cilantro - chopped for garnish
Instructions
  1. 1. First mix all the ingredients for pakoda in a bowl with very little water and keep it aside
  2. 2. You can deep fry the pakoda , bake it or pan fry it . I pan fried it
  3. 3. Keep the fried pakodas aside
  4. 4. Mix yogurt , water , chickpea flour and turmeric , keep it aside.
  5. 5. Heat one tsp ghee in a sauce pan fry onions , ginger , garlic and green chillies . Now add red chilly powder and garam masala to it and fry well
  6. 6. Add the mixed yogurt gravy to it medium
  7. Heat bring to a boil . It will thicken if u want u can add bit more water to it and enough salt .
  8. 7. Add the pakodas to it and boil for two minutes , turn off the flame
  9. 8. Heat ghee in a separate pan fry cumin seeds , asafoetida and fenugreek seeds .. pour over the prepared kadhi .
  10. 9. Garnish with cilantro and serve hot with rice
  11. Enjoy
beta
calories
138
fat
3g
protein
6g
carbs
23g
more
Crackleandtemper http://crackleandtemper.ca/

I hope you all enjoyed this recipe. Show me some love by sharing in all social media platforms .

xoxo

Parvathy

Sweet Potato Posto/ A west Indian style sweet potato curry with poppy seeds

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Hello Folks !!!

Yet another blog hop from culinary hoppers !!! I am super excited about this blog hop theme , my favorite cuisine from India Bengali Cuisine. West Bengal is a state in Eastern India with Kolkata being the capital , it also borders Bangladesh , Nepal and Bhutan . So the food from here is influenced a lot from these countries with an emphasis on fish , vegetables and lentils served with rice . A very subtle cuisine with some fiery dishes but very famous for the mouth watering and melt in your mouth desserts.

Listing out few of my favorite dishes here for you all
1. Shukto – A thick soupy mixture of vegetables
2. Begun Bhaja – Eggplant fritters
3. Aloo Posto – an aloo curry with freshly ground poppy seeds and green chillies (posto means poppy seeds)
4. Luchi – deep fried bread
5. Cholar dal – a lentil curry
6. Aloo dum – A slow cooked potato gravy
7. Misti doi – Sweetened hung curd
8. Shondesh – a sweet made from grated cottage cheese and sugar
9. Rossogulla- cottage cheese dumplings in sugar syrup
10. Jhal muri- a savory snack made out of puffed rice.

When the theme for blog hop this month was decided up on Bengali cuisine I was super excited . I have fond memories of Bengali dishes from my college , during my second year of undergrad we learned so many regional dishes from various parts of India at our QTK (Quantity Training Kitchen). I clearly remember our bengali menu which had Luchi , Macher Jhol (fish curry ), Jhinga (Shrimp), Aloo posto , Rice , Misti doi , that was the most delicious menu we have ever made . The use of simple ingredients with full of robust flavors is what I like in Bengali food , my simple mind always goes in search of such food instead of complicating everything while cooking. I have taken a twist on a very traditional comforting dish aloo posto where I followed the same method of making aloo posto and instead of potatoes I used sweet potato . I love giving  a twist to any traditional Indian dishes by using locally available ingredients  and here it is a delicious sweet potato posto for you all . Serve it with some hot rice  and dal trust me you wouldn’t stop eating it .

 

Happy cooking 

 

xoxo
Parvathy

 

 
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Sweet potato Posto
Serves 4
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Total Time
25 min
Prep Time
15 min
Cook Time
20 min
Total Time
25 min
49 calories
4 g
0 g
3 g
2 g
0 g
30 g
136 g
1 g
0 g
3 g
Nutrition Facts
Serving Size
30g
Servings
4
Amount Per Serving
Calories 49
Calories from Fat 28
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 136mg
6%
Total Carbohydrates 4g
1%
Dietary Fiber 2g
8%
Sugars 1g
Protein 2g
Vitamin A
3%
Vitamin C
47%
Calcium
11%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Sweet Potato- 2 medium sized , cut into cubes
  2. Poppy seeds – 3 tablespoons
  3. Green chillies- 2 no
  4. Cumin seeds- 1 teaspoon
  5. Turmeric powder- 1/4 teaspoon
  6. Paprika- 1/4 teaspoon (optional only use if the green chilly didn’t give enough spice)
  7. Mustard oil- 3 tablespoons
  8. Salt- as needed
  9. Cilantro- chopped for garnish
Instructions
  1. 1. Soak poppy seeds in hot water for 20 minutes . Grind this with green chillies into a smooth paste , keep it aside.
  2. 2. In a skillet heat 2 tablespoons of mustard oil and fry the sweet potatoes lightly without burning .
  3. 3. To this add cumin seeds when it is fried add fried sweet potatoes , salt, turmeric powder , paprika (optional) . Saute it for few minutes
  4. 4. Now add the ground poppy seed paste to it with little water . Wait till the sweet potatoes are cooked check for salt add more if required , turn off the flame and finish with last tablespoon of mustard oil.
beta
calories
49
fat
3g
protein
2g
carbs
4g
more
Crackleandtemper http://crackleandtemper.ca/
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