Dish #444 - Kadhi Pakora (Gram flour fritters simmered in Spicy Sour Yogurt Gravy)

Kadhi Pakora... perfect Comfort food....made in so many different states in India...there is the Punjabi Kadhi pakora where the besan fritters have some onions in them... then there is the Gujarati and Rajasthani version which has no onion or garlic... and then a Maharashtrian version...but whatever it is, having this with steaming white rice is such a comforting and fulfilling feeling, that cannot be explained but can only be experienced...
Very easy to make...needs very basic simple ingredients...try it and am sure you will make it every other day...
Ingredients:
For The Pakoras 
Besan/Bengal gram flour - 1 cup
Fresh coriander  - 2 tbsp finely chopped
Turmeric powder) - 1/4 tsp
Baking soda - a pinch
Cumin seeds - 1 tsp
Green chillies - finely chopped - 2 tsp
Salt to taste
Oil - for deep-frying
For The Kadhi
Curds - 2 cups
Besan/bengal gram flour - 2 tbsp
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 1 tbsp
Cinnamon (dalchini) - 1 stick
Cloves (laung / lavang) - 2
Dry kashmiri red chillies - whole - 2
Fennel seeds - 1/2 tsp
Coriander seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Ginger - grated - 1/2 tsp
Curry leaves - 4 to 6
Red chilli powder - 1/2 tsp
Method:
For the pakoras
Combine all the ingredients along with approx. ½ cup of water in a deep bowl and mix well.
Heat the oil in a deep pan, drop spoonfuls of the batter into it and deep-fry a few pakodas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.
For the kadhi
Combine the curds, besan, turmeric powder, salt and 2½ cups of water in a deep bowl and mix well using a whisk. Keep aside.
Heat the oil in a deep non-stick pan, add the cinnamon, cloves, red chillies, fennel seeds, coriander seeds, cumin seeds,fenugreek seeds, ginger, curry leaves and chilli powder and sauté on a medium flame for a few seconds.
Add the curds-besan mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
To Serve
Just before serving, add the pakodas to the hot kadhi, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Serve immediately with steaming white rice.

Dish #443 - Tzatziki - A Greek Dip

A lovely Greek dip usually made for dipping any grilled vegetables, sea food or pita bread....

Ingredients for "Tzatziki":

Cucumber - large - 1/2 (use English cucumber as they have less seeds)

Garlic - 2 cloves

extra virgin olive oil - 2 tablespoons

strained Greek yoghurt or any full fat thick youghurt - 1 x 500g tub

fresh dill - 1 small bunch

fresh mint - a few sprigs

lemon - 1

optional: 1 teaspoon dried mint

Dish #442 - Navratan Korma

A gorgeous vegetarian dish...which gives you the best nutrition as well as taste. "Navratan" in hindi....means 9 gems...these gorgeous 9 vegetables are 'gems' in themselves...full of taste..and nutrition...

Ingredients:

Cauliflower florets - 1/2 cup
Green Peas - 1/2 cup
Carrots - 1 - peeled and diced
Potato - 1 - peeled and diced
American corn - 1/2 cup
Capsicum - 1 small - diced
Brinjal - 1/2 - cubed
Cottage cheese - cubes - 1/2 cup
Green beans - diced - 1/2 cup
Cashewnuts - 6 - lightly roasted
Onion - 1 - finely chopped
Tomato - 4 - puree'd
Ginger - 1 inch - finely chopped
Garlic - 4 cloves - finely chopped
Cloves - 4
Bay leaf - 1
Cinnamon - 1/2 inch piece
Garam masala powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1 tsp
Red chilly powder - 1 tsp
Oil/Ghee - 1 tbsp.
Cream - 2 tbsp.
Salt - to taste
Cream and coriander leaves - to garnish

Method:
Take a large pan, keep on low heat, add oil and fry the cinnamon, cloves and bay leaf till they give out a nice aroma. Now add the chopped onions, garlic and ginger and fry till almost golden. Then add the garam masala powder, cumin powder, turmeric powder, coriander powder and red chilly powder and then add the tomato puree and salt and fry till oil separates. Then add all the vegetables and 1/2 cup water and cover and cook for 10-15 mins till all vegetables are cooked. Then add 2 tbsp cream and mix well, to form a thick gravy. Add the fried cashewnuts and mix well.
Serve hot garnished with fresh cream and chopped coriander leaves.





Dish #441 - Nalli Gosht (Hyderabadi Lamb curry)

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.
Some of the salient features of Hyderabadi food are the key flavors of coconut, tamarind, peanuts and sesame seeds. The main spice is chilly, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
I got this recipe from a Hyderabadi friend who also happens to be Chef!

Dish #440 - Chicken liver Chilly Fry

Chicken liver chilly fry, another dish which I made last weekend.....

Ingredients:
Chicken Liver - 500 gms
Onions - 2 - sliced
Cloves - 4
Bay leaf - 1
Cinnamon - 1 inch piece
Ginger - 1 inch
Garlic - 2 cloves
Dry red chillies - 5
Tamarind - 1 small piece
Oil - 1/2 tsp

Method:
Take a heavy bottomed pan, add oil, keep on low heat, fry onions, cloves, bay leaf, cinnamon, ginger, garlic and dry chillies till golden. Cool for a while and then grind into a smooth paste along with 1/2 cup water and tamarind.
Now put some oil in the same pan, fry the chicken liver for 2-3 mins, then add the ground masala paste fry for 2 mins, so that the liver and masala are mixed well. Add 1/2 cup water and cover and cook for 10-15 minutes till liver is well cooked. Then open the pan and keep on high heat till all the water evaporates and oil begins to separate.
Garnish with bits of fried dry red chilly and serve hot.

Dish #439 - Chicken Pepper Fry

This recipe is inspired by the Pepper chicken we normally get in restaurants, but this version is my own experiment which was successful in the 1st attempt itself.

Black pepper has various health benefits, so apart from sprinkling ground black pepper on salads and eggs, I try to use them in almost every dish which needs a spicy taste.

This recipe is however has more pepper than in other dishes, but the pepper enhances the taste of chicken so much that you will be left asking for more.

The health benefits of black pepper include relief from respiratory disorders, coughs, the common cold, constipation, indigestion, anemia, impotency, muscular strains, dental disease, pyorrhea, diarrhea, and heart disease. Because of its antibacterial properties, pepper is also used to preserve food. It is a rich source of manganese, iron, potassium, vitamin-C, vitamin K, and dietary fiber. Black pepper is also a very good anti-inflammatory agent.

Simple and quick to make....do try this out..

Dish #438 - Hot n Sweet Sticky Crabs

"Hot n Sweet Sticky Crabs" a lip smacking dish I recently made, using some basic Chinese sauces.

Inspired by some Chinese dishes... but with my own twist.