My Easy Cooking

kadhi pakoras is a simple, tasty, and delicious dish. We can cook kadhi without pakoras but pakoras 

give more taste. We can serve it with rice, bread or Corn Bread. I like kadhi Pakoras with 

CornBread is too much.

Ingredient

 For The Kadhi  

 yoghurt               500 g.

Gram Flour          80g

Ghee or oil          3 tbsp

Turmeric                  1 tsp   

fenugreek powder          1/8 tsp

Garam masala                       1 tsp

Red Chillies Powder                  1 tsp

coriander (dhania) powder      1/2 tsp

green coriander (chopped)         1 tbsp

salt as a taste

For The Pakoras

basan       1 cup

green chillies(finely chopped)                     1,2

green coriander (dhania)finely chopped         2 tbsp

turmeric powder (Haldi)                            1/4 tsp

grated ginger (adrak)                           1/2 tsp

red chilies powder                        1/2 tsp

onion finely chopped                1 medium size

Cumin seeds                           1 tsp

Celery (ajwain)                 1/2 tsp

salt as a taste

oil as needed

preparation

Mix all ingredients with some water to make a smooth batter, and keep aside for 10,15 minutes.

This time I cooked kadhi.

First, in a cooking pot, blend yogurt with 2 cups of water in a mixture or with a Madani

.Then add gram flour and salt, and mix well.

Heat oil in a cooking pot and tamper the Turmeric, fenugreek powder, Red Chillies powder,

coriander powder, and garam masala in it on a low flame. fry a few seconds then add 

yogurt mixture, mix well and cook with stirring till boil, Simmer over low heat till it thickens a bit.

 Heat at least one inch of oil in a frying pan over medium heat. To test, put one drop of batter

 in the oil. The batter should form a small ball on the surface of the pan, but not change

 color right away.

 Fry the pakoras in small batches, three to four minutes per batch. Fry the pakoras, 

turning occasionally until both sides are golden brown. Scoop out the pakoras from the oil

 and drop them into a hot kadhi.mix gently and cook for 1 to 2 minutes again with stirring.

Sprinkle the green coriander on Khadi. Pakora Kadhi is ready.

You must try this lemon and ginger pickle The vitamin-C rich lemons help in boosting the immunity and ginger is very effective in relieving digestive problems. Both of them are an ideal combination. for a healthy homemade pickle.

 Ingredient

Lemon 700g

Ginger 125g

Green Chillies 250 kg.

Garlic cloves  8 pieces

1tbsp Chilli, Red Powder 

1tbsp Fenugreek seeds

1/2 ts Black pepper

1/2 ts Nigella seed

1tbsp Carom seed

1tbsp Turmeric 

1tbsp Aniseed

1tbsp  cumin 

2tbsp Salt  

Cooking oil as need

preparation

 First Wash and Dry the Lemons,Ginger and Chillies.

 Make sure there are no traces of moisture. 

 Once Ginger , Chillies and Lemons are dry ,

Chop the chillies into half pieces or slit them.

Cut the lemons into four or eight parts. 

Add salt with Lemon and green chillies ,Mix them well 

leave for 3 or 4 hours.

Peel the ginger and  chop finely into the same size.

Drain the water disgorged by the lemon and green chilies.

Peel the garlic then Divide by two pieces.

Let dry Lemon and Chillies again.You can use a towel .

Now In a big bowl add all spices with lemon,green chillies,ginger and garlic.

Mix them alright 

Heat vegetable oil till its smoking point, then leave to be cold.

In a clean glass jar, add all the staff then pour the oil onnit. 

In the glass jar with its lid tightly and confine the sun for three to four days.

If the sunlight and heat is very intense, then just  2 or 3 days is fine.(keep shaking in between) 

If you don't have sun, keep the pickle jar in the kitchen cupboard. .

The pickle will be ready in six or seven days.and then in the fridge.

After three days now pickle(Achar) is ready.