Kadhi Pakoda

Kadhi is a versatile dish prepared with curd or yogurt and is prepared in many ways in various regions. Punjabi kadhi pakoda which we have made here is very popular, trademark dish of Punjab region. This punjabi kadhi is made by adding fried fritters or pakodas in the kadhi. The other popular version is Gujarati kadhi which does not involve addition of fritters or anything similar and is thinner in consistency as compared to punjabi kadhi pakoda which is quite thick.

Curd is the main ingredient of the dish thus making it very appetizing. This dish is rich in calcium, minerals but low in calories especially because of absence of any starchy ingredient. Kadhi-chawal or rice kadhi is a very popular combination in northern India and is also served in restaurants and as street food.

Some people add bondi in kadhi as a replacement for fried fritters. The replacement does not affect the real essence or flavour of the dish much. The real flavour lies in the spices that are used in tempering. The dish is made in a manner that even if you are new to cooking, you can easily make it. So what are you waiting for, grab the ingredients and let's get started.

 Ingredients

For 5-6 persons 

• Gram flour 1 cup
• Yogurt 250 gms
• Red chilli powder 2 tsp
• Turmeric 1 tbsp
• Garam Masala 2 tsp
• Salt to taste
• Green chillies chopped 2
• Dry whole red chillies 3-4
• Coriander powder 1 tbsp
• Asafoetida powder 1 tsp
• Black pepper corns 8-10
• Cumin seeds 1 tsp
• Coriander seeds crushed (not powdered)
• Cloves 4-5
• Black cardamom 1
• Green coriander chopped 1 tbsp
• Fenugreek seeds 1 tsp
• Ginger garlic paste 1 tbsp

For Pakoras

• Gram flour 1 Cup
• Onion finely chopped 1
• Onion chopped in small pieces 1
• Carom seeds 1 tsp
• Salt to taste
• Garam masala 1 tsp
• Coriander powder 1 tsp
• Red chilli powder 1 tsp
• Fenugreek leaves 2 tsp
• Sufficient oil for frying

Method

For Pakoras

• Mix all ingredients of Pakoras and add some water and mix well till in thick consistency.
• Heat oil in wok.
• Make pakoras on medium heat with the help of spoon in small batches.
• Keep them aside.

For Kadi

• Add gram flour and dry spices in yogurt and mix well. 
• Add 2 to 2.5 litres of water and mix well
• Heat oil in another wok.
• Add crushed coriander. Saute for 10-15 seconds, then add fenugreek seeds. Saute for another 10-15 seconds.
• Then add black peppercorn, cumin, whole red chilli, cloves and saute for few seconds
• Add asafoetida.
• Add ginger garlic paste, saute for few seconds
• Add yogurt mixture carefully.
• Keep stirring occasionally on medium flame.
• It will take about an hour for kadhi to get cooked well.
• Before desired consistency reaches, add pakoras as kadhi will get thickened further when it cools off. So make sure it is not very thick when you add the pakoras.
• Let simmer for 4-5 minutes. Turn off the heat and cover for some time.
• Garnish with chopped coriander.
• Serve hot with rice or parathas.

BAINGANI PANEER

 The eggplants are said to be the king of vegetables. Whether because of the green stem which remains on top or because of its mighty and bold color, structure and texture, but it surely is one of the best vegetables grown in the Indian subcontinent region. The eggplants grow in many sizes and colors mainly voilet, green and white. There are so many dishes in various cuisines around the world made with this versatile vegetable. This can be eaten fried, roasted, cooked, boiled and sauteed form. From Baingan bhartha to litti chokha to bharwan baingan, the vegetable gets a new taste in every region it gets served. 

In this recipe, we have used the small eggplants. The cottage cheese which is used in the recipe can be homemade or store purchased. Although we used the homemade paneer, the taste will be equally good in store purchased paneer too. The combination of spiced eggplants and paneer is not only delicious but healthy too. Though we have fried the eggplants in the recipe, you can skip frying if you are calorie conscious or have any dietary restriction and cook it normally. There might be slight variation in the taste but non fried dish will also be no less in taste.

Ingredients

for 3-4 persons

• Small eggplant (baingan)    400-500 gms
• Cottage cheese (paneer) crumbled    150 gms
• Chilli powder 1 tsp
• Turmeric powder 1 tsp
• Garam Masala powder 1 tsp
• Black salt    ½ tsp
• Salt as per taste
• Coriander powder 2 tsp
• Carom seeds 1 tsp
• Tomato puree 3 tsp
• Sufficient oil for frying
• Chopped Green onion for garnishing. t tbsp
• Dried ginger powder 2 tsp

Method

• Cut baingan into four pieces.
• Heat oil in wok and fry baingan on medium to high heat till crispy
• Keep them aside.
• Heat 2 tbsp oil in a pan, add carom seeds and saute for few seconds.
• Add tomato puree and all powdered spices and saute well till oil separates.
• Add fried baingain, mix well.
• Cook for another 2-3 minutes on medium heat then add crumbled paneer.
• Mix well. Cook another 2 more minutes.
• Baingani Paneer is ready. Garnish with chopped green onion.
• Serve hot with chapati/paratha

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PANEER SOYA ALOO KI SABZI

When we talk about food, we always think of elaborated menu, rich dishes which take lot of time to cook and involve lots of ingredients. Sometimes, this kind of feeling put off people to learn and explore the soulful art of cooking. Where basic homely cooking is not very complicated, some of the exotic dishes do involve lengthy procedure and numerous ingredients. Talking of potatoes, the simple vegetable is used and loved worldwide in all forms. It is the most staple food, found almost everywhere. Potatoes are rich source of carbohydrates and fulfill the daily requirement of carbohydrate in the body. All around the world, people eat potatoes in various dishes and combinations and in different forms. They are eaten boiled, fried, steamed, baked and simply cooked. In Indian cuisine, potatoes are combined with a variety of vegetables to make delicious dishes.

When we talk about Paneer, we always think of the rich dishes. Some people have the feeling that the paneer dishes are very elaborated to be cooked in everyday cooking and some amateur cooks keep away from paneer dishes. In vegetarian cuisine, Paneer finds itself parallel to chicken of non-veg cuisine. Paneer Makhani, Paneer Butter Masala, Paneer Tikka, Paneer Jalfrezi, Paneer Bhurji are all the vegetarian versions of the Butter Chicken, Chicken Tikka Masala, Chicken Tikka, Chicken Jalfrezi, and Keema Bhurji respectively.

Soya is a rich source of protein. It is easy to use and kids love to eat these soya chunks in their food.

Combining all these ingredients, this dish "Paneer Aloo Soya ki Sabzi" is very easy to make, yet it is full of health, nutrition and taste. You no longer have to fear that Paneer dishes need extensive and complicated cooking as this dish is not at all complicated. Still it deserves a place in your menu even in small family gatherings and parties, or when you want something rich yet quick for your family. This is also a good option when you do not have enough vegetables at home or when your kids say they don't want the regular daal roti.

This dish is a flavourful combination of carbohydrate rich potatoes, protein rich soya chunks and calcium rich cottage cheese. A mix of simple ingredients turn out to a delicious dish, rich enough to become a part of your guest menu. Paneer Soya Aloo ki sabji is quick to make with very simple things. So next time when you run out of fresh vegetables or when you want something nutritious for your family meal or when unexpected guests arrive suddenly, try this recipe and impress your friends and family with your innovative cooking skills.

Ingredients

for 3-4 persons

• Cottage cheese cut in small cubes 150 gms
• Potato peeled and diced 3
• Nutri chunks boiled 1/2 cup
• Onion finely chopped 1
• Tomatoes chopped 2
• Kasoori methi 1 tsp
• Salt to taste
• Coriander powder 1 tbsp
• Cumin seeds 1 tsp
• Garam masala 1 tsp
• Red Chilli powder 1 tsp
• Green chilli chopped 1-2 
• Ginger powder 1 tsp
• Oil as required 

Method

• Heat oil in pan. Add cumin seeds. Saute for about 10-15 seconds
• Add chopped onion and saute well.
• When onion turns golden brown, add chopped tomatoes and mash and cook well. 
• When masala separates oil then add diced potatoes and cook for 5-10 minutes.
• Add 1 cup of water. Mix well and cover the pan for 10-15 minutes on medium heat.
• Remove the lid and add powdered spices, dry methi leaves and salt and mix well.
• Add boiled nutri chunks, mix well. Cover and cook for another 10-15 minutes.
• When potatoes turn soft then add cottage cheese.
• Add coriander powder and mix well.
• Paneer Soya Aloo sabzi is ready.
• Serve hot with Roti or Paratha.