Kadhi Pakode with Jeera Rice | Majha Kitchen | Sanjeev Kapoor Khazana

Punjabi yogurt based kadhi with fritters served with cumin flavoured tossed rice. Watch this video to find out how to make this recipe.

PUNJABI PAKORA KADHI

Ingredients

1 cup yogurt
2 tablespoons gram flour
1 teaspoon green chilli paste
Salt to taste
¼ teaspoon turmeric powder
1 tablespoon ghee
4-5 black peppercorns
3-5 cloves
¼ teaspoon fenugreek seeds
1 inch ginger, finely chopped
1 dried red chilli
1 medium onion, sliced
Pakora
3-4 tablespoons gram flour
Oil for deep-frying
1 medium onion, finely chopped
2 tablespoons chopped fresh fenugreek leaves
Salt to taste
¼ teaspoon asafoetida
1 teaspoon carom seeds
1 inch ginger, finely chopped
¼ teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon baking soda

Method

1. Take yogurt in a bowl. Add gram flour, green chilli paste, salt and turmeric powder and whisk. Add 1½-2 cups water and whisk well.
2. Heat ghee in a deep non-stick pan. Add black peppercorns, cloves, fenugreek seeds, asafoetida and ginger and sauté for 30 seconds.
3. Add broken dried red chilli and onion and sauté till onion turns translucent. Add yogurt mixture, mix and cook on low heat till it thickens. This is kadhi.
4. To prepare pakoras, heat sufficient oil in a kadai.
5. Take onion in another bowl. Add fenugreek leaves and mix. Add salt and mix well. Add asafoetida, carom seeds, ginger, turmeric powder, chilli powder, gram flour and mix well. Add some water and mix well to make a thick mixture. Add baking soda and mix well.
6. Put dollops of gram flour pakora mixture directly in hot oil and deep-fry on medium heat till golden and crisp. Drain on absorbent paper.
7. Add fried pakoras to kadhi mixture and mix.
8. Serve hot with jeera rice.

JEERA RICE

Ingredients

1 teaspoon cumin seeds
1½ cups Basmati rice, soaked for 30 minutes
Salt to taste
1 tablespoon ghee
1 tablespoon chopped fresh coriander leaves
Fresh coriander sprigs for garnishing

Method

1. Heat 4-5 cups water in a deep non-stick pan. Add drained rice, salt, mix, cover and cook on medium heat till rice is fully done. Strain in a bowl, transfer on a plate, spread and cool.
2. Heat ghee in a non-stick pan. Add cumin seeds and reduce heat. Add salt and cooked rice and toss well.
3. Add coriander leaves and lightly mix. Add some water, cover and cook for 2-3 minutes.
4. Put prepared rice in individual cups and pour Punjabi pakora kadhi on top.
5. Serve hot garnish with coriander sprigs.

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