Kadhi Pakoda or Besan Ki Kadhi Or Punjabi Kadhi Pakoda recipe is made up of gram flour or besan, onion, green chilly and sour curd or yogurt or dahi. It is a perfect mouth-watering food. Kadai Pakoda is eaten with rice and chapati. While eating kadhi add 1 tsp of desi ghee. It will give an exotic flavor to kadhi. Kadhi and rice is a great combination in the Northern and Western part of India.To make Punjabi Kadhi Pakora at home follow step by step detailed recipe with photos as given below…
Course Dinner, Indian, Lunch, Main Dish
Cuisine dinner, Indian, lunch, Main
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Servings 5People
Calories 0.11kcal
Equipment
Kadhai / Fry Pan
Big Spoon
Bowl
Ingredients
6tbspGram Flour / Besan
200 GramsSour Curd / Dahi / Yogurt, If curd is not sour, add 4 balls of lemon salt not more than that.
1/4tspMustard Seeds
1/4 tspCoriander Seeds, break into pieces, do not powder
1Pinchasafoetida, don’t use much, otherwise it will spoil the taste of kadhi
2unit WholeRed Chilly
1Unitonion, Chopped
1Unitgreen chilly, finely chpped in small pieces
1tspGinger Garlic Paste
2 UnitCloves, Break into pieces
4small ballsLemon Salt, use only when curd is not sour
Water
1/4tspcumin seed
1/2tspRed Chilly Powder
2tspCoriander leaves / Dhaniya Patti, Chop them
1/2 tspTurmeric Powder
50GramsOil, for frying pakodi / pakoda of kadhi
2tspOil, Chhaunk lagane ke liye / To blow
Instructions
Chop Onion, Chop Green chilly.
Add Chopped onion, chopped green chilly and a very small amount of salt, add a pinch of asafoetida, add 1/4 tsp red chili powder and 3 tsp gram flour into a bowl.
Add a small portion of water to the bowl, the mixture should be tight. The mixture should not be watery.
Put kadhai on the gas stove, add the oil in the kadhai.
Once the oil becomes hot. Drop a small ball of the mixture into the oil.
Flip the pakoda in the kadhai. Fry until pakoda becomes a little brown.
Remove pakoda's from the kadhai.
After that take one bowl with 2 cups of water in it.
Drop cooked pakoda's in it so that pakoda's will be soft. cover the bowl with a plate for 5 minutes.
After 5-minute strain water from the pakoda's.
After that take 200 grams of curd or yogurt in the bowl.
Add 1 tbsp of ginger garlic paste into a bowl.
Similarly, add turmeric / haldi in the bowl.
Similarly, add 3 tbsp gram flour/besan in the bowl. Beat the mixture in the bowl so that mixture should be homogenous in viscosity.
After that switch on the gas stove. Add 2 tsp of oil in the kadhai.
Once the oil becomes hot, add fenugreek seed, mustard seed, and broken coriander seed, broken cloves into the kadhai.
After that add pinch of asafoetida in the kadhai. Once spices started crackling. Add 1 cup of water into the kadhai.
Once the water starts boiling.
After that add the mixture of curd and gram flour/besan in the kadhai and add 200 ml water if you want less consistency of mixture then you can add more water.
Continuously stir the mixture in the kadhai.
Stir the mixture until it starts boiling.
Once the mixture starts boiling after that add strained pakoda in the mixture of the kadhai .
After that add the red chilly powder. At the same time add salt.
Leave the mixture for boiling on low flame for 10 minutes. If the curd is not sour then add 4 to 5 balls of lemon salt.
Put 1 tbsp of desi ghee in the kadhi and Garnish with coriander leaves. Serve with chapati and rice. Enjoy the tempting taste of Punjabi kadhi.
As you can see pakoda of kadhi is very soft. This gives a very soothing taste to kadhi.
Notes
Punjabi Kadhi pakoda is rich in flavor with several spices like cloves, fenugreek and coriander seeds.
Kadhi is the native dish of Rajasthan. But this is a very important recipe in many states like in Gujrat, Uttar Pradesh, Haryana, Punjabi.Its rich flavor and cooling effect gives a good change when one gets bored from the daily routine of eating dal and vegetable.
The important thing in the kadhi pakoda recipe is that the pakoda in kadhi should not be tight. But the pakoda in the recipe should be soft so that when it enters the mouth, it should give a yummy taste.
Kadhi is very important for the stomach also. When anyone is feeling very tight stomach or loose motion, he/she should eat kadhi, It will give instant relief to the stomach.
Tamarind / Imli is a leguminous tree belonging to the Fabaceae family and indigenous to tropical Africa. The tamarind tree produces edible, pod-like fruits, which are used extensively in cuisines around the world. Tamarind Chutney or Imli Chutney is a sour and tangy sauce made from Tamarind extract. Tamarind chutney is delicious with samosas, any type of pakoras, serve over dahi vadas, or any kind of chat. As Tamarind add tastes to almost all the India snacks but it has many heathy benefits too. It protects the health of heart, manages diabetes, boosts immunity and improves digestion.
Course Dinner, Indian, Lunch, Main Dish
Cuisine Indian, snacks
Prep Time 5minutes
Cook Time 5minutes
Total Time 10minutes
Servings 4People
Calories 0.019kcal
Cost 10 rupee
Equipment
Mixer Grinder
Knife
Bowl
Ingredients
3tspTamarind / Imli, Make paste
6tspCoriander leaves / Dhaniya Patti
1/2tspCoriander Seeds
1/2tspCumin / Jeera Seeds
1unitgreen chilly, You can add more chilly.
Saltasper taste
Instructions
Break the tamarind / imli into peaces and soak them into water.
If you are sort of time you can boil tamarind with little water.
Put tamarind / imli, green chilly, coriander leaves, coriander seeds, cumin seeds, black / kala, white / safed salt into grinding jar.
Make paste in the grinder.
Exotic Tamarind / Imli chutney is ready.
Notes
Black / Kala salt is good for stomach.
Cumin / Jeera seeds is also good for digestion.
Exotic chutney is ready. Serve with samosas, any type of pakoras, serve over dahi vadas, or any kind of chat.
Cucumber or kheera Raita is a delightful refreshing dish and adds very good taste to any meal. Cucumber dip in curd or yogurt typically served with paratha and full meal. Spices in this raita makes very yummy taste. Cucumber or kheera raita usually served during summer to counter the heat in the body and also it tastes very good.
Course Dinner, Indian, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 5minutes
Cook Time 5minutes
Total Time 10minutes
Servings 2People
Calories 0.098kcal
Cost 12 rupee
Equipment
Knife
Bowl
Ingredients
1unitCucumber (Kheera)
150gramsCurd (Yogurt)/ Dahi, Beat the curd
1/2tspBlack Pepper / Kali Mirch
1/2tspCumin / Jeera Powder
1/2 tspCoriander leaves / Dhaniya Patti
1/4tspChilly / Lal Mirch Powder
asper tasteSalt / Namak, add half white salt as we need to add black salt as well
asper tasteBlack Salt / Kala namak, add half black salt as we already added white salt
Instructions
Take cucumber ( kheera ), peel off the cucumber.
Grate the cucumber / kheera with grater.
Take the curd / dahi and beat the curd
Add grated cucumber / Kheera into beaten curd / dahi.
Add all the spices black salt, cumin powder, black pepper, red chilly powder, white salt.
Mix all the spices with curd.
Sprinkle Coriander leave in the raita.
Serve the raita with meal or paratha.
Video
Notes
Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family, Cucurbitaceae.
It is a creeping vine that bears cucumiform fruits that are used as vegetables.
There are three main varieties of cucumber: slicing, pickling, and seedless. Within these varieties, several cultivars have been created.
In a 100-gram serving, raw cucumber (with peel) is 95% water, provides 67 kilojoules (16 kilocalories) and supplies low content of essential nutrients, as it is notable only for vitamin K at 16% of the Daily Value (table).
Pigeon Pea with Onion Tomato Tempering/ Arhar(Tur) Daal Pyaz Tamatar Tadka/ Arhar Daal Fry
Tur /Arhar dal/ pigeon pea is very important to our food, people who eat only vegetable food are often deficient in protein. Tur/ Arhar dal/ pigeon pea is rich in protein. Pulses are very beneficial in making your muscles, so include pulses in your food every day. By the way, there are manytypes of lentils, such as lentils, gram, moong, urad, etc. Today we will learn tur dal / Arhar dal/ pigeon pea here, in which we will also add onion and tomato tempering.To make the tur /Arhar dal/ pigeon pea with the tempering of onion and tomato, make the following method step by step…
Course Dinner, Indian, Lunch, Main Dish
Cuisine dinner, Indian, lunch, Main
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Servings 4people
Calories 38kcal
Equipment
Pressure Cooker
Kadhai / Fry Pan
Big Spoon
Knife
Bowl
Ingredients
125gramsArhar Dal / Toor Dal / Pigeon Pea
1tspTurmeric (haldi) powder
1unitTomato / Tamatar, chopped
1unitOnion / Pyaz, chopped
3clovesGarlic / Lahsun, cut into 3 pieces
1tspDesi Ghee or Butter
1/2inchGinger/ Adrak
500gramsWater / Pani
1tsp Cumin Seed / Jeera
1pinchAsafoetida / Heeng
1unitWhole Red Chilly / Lal Mirch
Salt as per taste
Instructions
Take 125 grams of arhar/ tur dal / Pigeon Pea.
Wash arhar/tur dal at least 4 times with fresh and clean water, and put it into a cooker.
Add 500 milliliters of water and one tsp turmeric and salt as per taste, add about 5 grams of salt to 125 grams of arhar/ tur daal or you can add salt according to your taste. cover the cooker with lid.
After this, close the pressure cooker lid, put the pressure cooker on the gas and turn the flame on high.
Wait for 2 whistles to come on the high flame and one on the low flame.
After that switch off the gas.
Wait for the pressure to come out of the cooker.
Once pressure release, transfer the arhar/ tur dal in a bowl.
Finely chop garlic, onion, green chili, and ginger.
Finely chop one tomato.
Take kadhai or fry pan and put 1 tsp desi ghee in a kadhai or frying pan.
Once the desi ghee becomes hot, put cumin seed in the kadhai/ fry pan.When cumin starts crackling after that add chopped garlic after 10 sec similarly adds chopped onion and whole red chilly and add ginger slices. Break red chili in two pieces and add them.
Fry the onion and garlic till it becomes brown. Add one pinch of asafoetida in the kadhai /fry pan.
Add the chopped tomato in the kadhai/ fry pan and add a small amount of salt, salt should be according to the quantity of tomato, fry the tomato.
Place the lid on the kadhai/ fry pan, so that the tomato will be properly cooked. Remove the lid after 30 seconds and mash the tomato with a spatula. Do not make juice of tomato mixture.
Once the tomato is cooked, add the cooked arhar daal in the kadhai (fry pan). Add 1/4 tsp mango (amchur) powder (optional).
Place the lid of kadhai for 30 seconds.
As Pigeon Pea with Onion Tomato Tempering/ Arhar(Tur) Daal Pyaz Tamatar, Tadka/ Arhar Daal Fry daal is ready to eat.
Transfer the daal in the serving bowl. You can also add coriander leaves in the last step. Arhar Daal Fry is ready, Enjoy Arhar Daal Fry with chapati and rice.
Notes
Eat the lentils with rice, if you are going to eat rice with lentils, then add half or one teaspoon of desi ghee on top of the tur / arhar dal/ pigeon pea, eat indigenous ghee and dal rice will be very tasty.
Tur / arhar dal/ pigeon pea can also be eaten with bread and vegetables.
Despite its Hindi name, arvi or arbi or ghuiyya, which may suggest to a layperson a connection, with the Arab world, colocasia is one of the oldest vegetables of the Indian Subcontinent. Today we will learn to make Colocasia dry recipe…
Course Breakfast, Dinner, Indian, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 4people
Calories 0.042kcal
Cost 25 rupee
Equipment
Pressure Cooker
Knife
Kadai / Fry Pan
Plate
Spatula
Ingredients
10unitcolocasia
2unitgreen chilly, chop them
1tspcarom seed ( ajwain )
1unitonion
4clovesgarlic
1inchginger
1tspcoriander seed
2unitwhole red chilly
saltas per taste
2 tsp lemon juice , or 1 small tsp raw mango powder
1tspcoriander leaves
1/4tspFenugreek seed
2tspOil
Instructions
Take 10 unit of colocasia and wash them clean, Put them in cooker with water. Stop the gas after 1 whistle.
Grind onion, garlic, ginger, coriander seed, red chilli in mixer grinder. Prepare masala.
Chop colocasia in round shape.
Take fry pan (non stick is preferable ) .
Add 2 tsp oil. Once the oil become hot. First add chopped chilly after 10 second add carom seed and fenugreek seed. Once they start crackling
Put the masala in the fry pan.
Fry until it start releasing oil
Add arbi to the masala and mix with spatula
Cover the fry pan with plate
Remove the plate after 5 minute, close the plate again and open again after 5 minutes. Fry until arbi becomes crispy.
Add lemon juice or mango powder, fry the arbi until it will be brown and crispy.
Now crispy colocasia (arbi) is ready , garnish with coriander leaves.
Enjoy this crispy colocasia (arbi) with chapati or paratha.
Video
Notes
Arbi/colocasia vegetable is not only popular in general diet but also as a fruit, but due to its latter nature, we do not pay attention to its nutrients.
100 grams of Arbi/colocasia has 42 grams of calories, which is more than potatoes.
Apart from this, it has many essential nutrients like 3.7 grams of fiber, five grams of protein, 648 milligrams of potassium, vitamin A, C, calcium and iron.
Its digestion is easy because of the high fiber. It is beneficial for the skin due to the abundance of antioxidants. It is also beneficial for patients with diabetes.
You can also try few other recipe’s of colocasia/ arbi/ ghuiya…
Moong Dal Cheela is a great breakfast and it is also very easy to make.Soak moong dal and grind it finely.Moong dal is also very good for health, moong dal cheela is very tasty to eat and it is also very light to eat, you can also eat it as an evening snack.Eat moong dal cheela with green coriander sauce, you will feel very tasty.Follow the steps mentioned below to make Dal Chila.So let's start . . .
Course Breakfast, Dinner, Indian, Lunch, Main Dish, Starter
Cuisine Breakfast, dinner, Indian, Main
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Servings 2People
Calories 0.247kcal
Equipment
Mixer Grinder
Griddle/ Tawa
Knife
Big Spoon
Ingredients
2CupMoong Daal / Mung Pulse
2tspCoriander leaves / Dhaniya Patti
asper tasteSalt / Namak
2tspOil / Desi Ghee / Butter
Instructions
Soak 2 cups of moong dal first for 4 hours.
When the moong dal get wet, wash them clean with clean water.
Now add some water in the moong dal and grind them in the grinder.
Add salt to the paste.
Put a griddle on the gas.
Put 1 teaspoon of oil or desi ghee on the griddle.
Put about 4-5 teaspoons of moong dal paste on the griddle.
And spread it with a spoon.
As soon as the moong dal paste is put on the pan, spread a little bit of chopped coriander leaves and chopped green chilli paste over it so that the coriander sticks well.
If the paste starts to stick on the griddle, apply half a teaspoon of desi ghee on the side of the cheela.
Now flip the cheela with a spatula.
Cook both sides of the cheela till it becomes light brown.
Moong dal chila is ready.
Eat moong dal chila with green chutney and drink later tea.
Notes
The mung bean, alternatively known as the green gram, maash, or moong is a plant species in the legume family.
The mung bean is an annual vine with yellow flowers and fuzzy brown pods.
You can try below chutney’s with Moong Daal Cheela, which we made extra.
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