A lot of my recent posts have been bookmarked recipes, or the posts I have been using from the draft. With this heat, I have to reduce my time in front of the stove, doing a lot of salads, fresh fruits & quick grilling of fish or chicken. This is one nice recipe to use the seasonal veggies or may be to clean up the refrigerator, before you make your next grocery trip.

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Curry Leaves or Kari Patta are not leaves of a tree that is used to make Curry. The leaves could be used in a curry, but the uses of the leaves go beyond curries to making chutneys, spiced powders & even medicines.

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Having been not feeling so good for the past few days, I was yearning for some change of taste for my tasteless sensation in my mouth. That’s what flu does to you – steals your energy, enthusiam & the sensation of the taste buds too. I did not want to even look at anything overcooked, or too spicy. Something different (as if some else cooked for me, you know how everything tastes better when you don’t cook), light & warm yet healthy is exactly what I needed & exactly what I got. 

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Pakore wali Kadhi

Pakore wali Kadhi is seasoned Buttermilk with fried onion dumplings in it. This recipe has variations in different regions of India. In the north, this is very spicy and thicker than that in the west which is done a little bit sweeter and lighter and consumed more like a soup, often times without the dumplings.

The recipe below is the one from North India.

For the pakoras: 

Ingredients:

1. Onions 3 Big Yellow or Red
2. Besan/Chick Pea Flour (Gram Flour is NOT to be confused with GRAHAM Flour): 6-7 tablespoons full
3. Salt to taste
4. Oil to deep fry
5. 1 teaspoon of Ajwain (Carom Seeds)

Preparation:

Peel and Slice the onions vertically in to thin half moons.

Mix salt and besan with the sliced onions, and ajwain and mix it with hands, Squeeze the onions while you mix so the water from the onion comes out and makes a paste with the besan.

It should a sticky gooey paste. If it is not, you will need to add little water. Set the paste aside.

Heat enough oil in a pan or wok to deep fry. Spoon out the mix, one full tablespoon at a time in the hot oil and fry till they are golden brown. Drain on paper towels and aside. This is to be added to the Kadhi towards the end of the preparation.

Pakoras

For the Kadhi:

Ingredients:

1. 1.5 cups plain yogurt
2. 2 tablespoon of besan ( Chick pea flour)
3. 1/2 teaspoon turmeric
4. Salt to taste
5. 1 tablespoon of garlic paste

For seasoning:

1. 1.5 teaspoon of Panch Foron
2. 2 Red Dry Chilis
3. 2 Clove
4. 1″ stick of cinnamon
5. 1 Small green cardamom
6. A pinch of Asafoetida
7. 1 tablespoon of chopped curry leaves
8. 1 tablespoon Oil ( You can use the left over oil after frying the pakoras)
9. 1/4 onion chopped
10. 1/2 inch piece of ginger very finely chopped

For Tarka:

1. 1/2 teaspoon Cumin seeds
2. 1/2 teaspoon mustard seeds
3. 1 teaspoon red chili powder (Optional)
4. 1 teaspoon ghee

Preparation:

In a big bowl mix Yogurt, Besan, Garlic paste and Turmeric and mix it well with an egg beater, so there are no lumps of the besan. Add about 1.5 cups of water and beat for some more time till it gets to a  smooth buttermilk with no lumps.

Heat 2 tablespoons of oil and the cinnamom, cloves and cardamoms. After a minute, add the dry chilis, asafoetida and panch foron. Once the seeds start to splutter add the chopped onions and ginger and fry till the onions start to brown.

Add the buttermilk mix to this and boil at high heat till it starts to foam up. It will take about 15 minutes for it to be done. After 10 minutes add the curry leaves, salt and the pakoras. Boil for another few minutes and now its done.

Now the Tarka:

Heat the ghee, and add the Cumin and the mustard seeds. Once they start to splutter. Switch off the heat and add the red chili powder. Pour this immediately over the prepared Kadhi.