"Methi Leaves- Onion Pakoda in Besan Kadhi" ... served with Nimbu Bhaath (Lemon Rice) ... kadhi with chawal or khichidi is an awesome combination ... tried a different combo by serving with lemon rice .... Yummillicious ....
** Pakoda besan kadhi is just another step away of besan kadhi served with rice or khichidi. Here the besan kadhi is prepared as normally done and while serving pakoda’s/ bajos/ fries, are added to the hot kadhi and allowed to rest for 15-20 minutes there by allowing the fries to soak in the kadhi properly yet maintain its crisp texture.
** This variation too is served same as how the other kadhi is served. It tastes best when served with either rice and moong dal khichidi or any spiced rice like, lemon rice, coriander rice, garlic chutney rice, curry leaves chutney rice or any other flavoured riced of your choice. Do try out this combo and enjoy with your family and friends.
** Here is my simple recipe for "Methi Leaves- Onion Pakoda in Besan Kadhi" ... my style ... do try it, tastes awesome ....
** Prepare Pakoda’s/ Bajo/ Bajia/ Fries of any vegetable or leaves you like and keep them ready aside. You can prepare any of your choice though onion bajia tastes the best. Here I have in all about 8-10 medium sized pakodas.
** For this recipe I have prepared Methi Leaves- Onion Bajias/ Bajo/ fries/ Pakodas, the recipe of which is posted separately. The link of the same is given at the end of this recipe if need be, you can try out the same combo.
** For Preparing the Kadhi : In a thick bottomed Kadai/ Pan add 2-3 large tablespoons of besan (bengal gram flour) and fry on low heat for 2-3 minutes to remove its rawness. Remove from fire and allow to cool a bit.
** Add to one cup of thick curds (dahi/ yogurt) add 2-3 cups of water and beat well to a even texture. Add this to the cooled besan and once again beat it well so that there are no lumps and the mixture is of a smooth consistency.
** Add 1 tsp of haldi (turmeric) powder, salt (namak/ meeta) to taste and 6-7 green chillies (hari mirchi/ tarni mirsanga) slit length wise. Mix all together and cook on low flame stirring often to avoid being stuck to the bottom of vessel.
** When the kadhi boils it thickens out a lot, so do check out the consistency and if too thick add in more water as is necessary and bring to a good boil. Let it simmer on low heat while we go ahead preparing the seasoning.
** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat 2 tblsp of coconut oil (nariyal tel/ narlel tela) in a small pan. When hot add in 10-12 skinned garlic (losun/ lehsun) and fry on medium heat till evenly browned in colour.
** Add the seasoning to simmering kadhi, mix well, remove from fire and keep it aside. Now add in Methi Leaves- Onion Bajias/ Bajo/ fries/ Pakodas to the kadhi, mix well, cover and allow it to rest for 15-20 minutes before serving.
** Resting time after adding the bajias is an important step for the flavours and the pakodas to get well soaked in. However, do not soak them for too long in hot kadhi or they will turn mushy and will not taste great, the crunchiness should be there.
** "Methi Leaves- Onion Pakoda in Besan Kadhi" is done and ready to be served. Serve hot immediately after resting period with rice/ moong dal- rice khichidi, mildly spiced pulav or any other rice dishes. I served hot with Lemon Rice/ Nimboo Bhaath and a little pit of pickle/ nonche and it was a fantastic combination.
** This is definitely a must try combination especially during monsoon or winter season when deep fried dishes and the most sought after. In my home we love garlic or onions seasoning the most, however for those of you who do not prefer garlic seasoning, you can go ahead with (mustard- hing- curry leaves) or jeera tadka too.
** For "Methi Leaves and Onion Pakodas" Recipe, Please follow the link give below …..
** For "Nimbu Bhaath (Lemon Rice)" Recipe, Pleasefollow the link given below …..
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