Indian Cooking Recipe: Kadhi Pakorhi
The following are the instructions on how to cook delicious Indian food: Kadhi Pakorhi
Ingredients:
1. 500 ml one day old curd
2. 90 g gram flour
a. tsp (5 g) chilli powder
3. 1/2 tsp (2 g) turmeric powder
4. salt to taste
5. 1/4 cup (50 g) desi ghee (clarified butter)
6. 1/4 tsp (1 g) fenugreek seeds
7. 200 g potatoes, cut into thin roundels
8. 150 g onions, cut into thin roundels
9. For the pakorha:
10. 100 g gram flour
11. 300 g spinach, shredded
12. a pinch of soda bicarb
13. salt to taste
a. g coarse coriander powder
14. 1/2 tsp (2 g) ajwain
a. cm ginger, julienned
b. green chillies, chopped fine
15. oil for deep frying
16. 75 g desi ghee (clarified butter)
a. tsp (5 g) cumin seeds
17. 1/2 tsp (2 g) coriander seeds
18. 1/2 tsp (2 g) mustard seeds
19. a generous pinch of asafoetida
20. 5 whole dried red chillies
21. 1/2 tsp (2 g) chilli powder
Method of Preparation:
Beat the curd in a bowl. Add gram flour, chilli powder, turmeric powder and salt and whisk to mix well. Then add 1.2 liter water and whisk again. (To get a kadhi of better consistency, instead of curd use 1.7 liters buttermilk.)
Pakorha Preparation:
Mix all the ingredients together, add about three tbs water and mix well. Heat oil in a kadai and drop spoonfuls of the batter to make about 20 dumplings. Deep fry over medium heat until golden. Remove to an absorbent paper to drain the excess fat. Heat ghee in a pan, add fenugreek seeds and stir over medium heat until they begin to pop. Add curd (or buttermilk) and bring to a boil, stirring continuously. Lower the heat, cover and simmer, stirring occasionally, until of thin sauce consistency. Then add potato roundels, bring to a boil, lower the heat and simmer, stirring occasionally, until the potatoes are cooked (for about six minutes). Add the pakorhas and onion roundels, bring to a boil, and simmer on low heat, stirring occasionally, but carefully, until the kadhi reaches a thick sauce consistency. Remove and adjust the seasoning.
Tempering Preparation:
Heat ghee in a frying pan; add the mustard seeds, cumin seeds and coriander seeds. Stir over medium heat until they begin to pop. Then add asafoetida and stir until it puffs up. Add whole red chillies and stir until they change colour (bright red). Add chilli powder and stir well. Remove from heat and pour over the kadhi.
TO SERVE: Remove to a bowl and serve with steamed rice.
