Baked Mix Veggie Pakoda

Pakodas are the all time favorite snack in most of the families. To make them a tiny bit healthy I prefer to Bake them. I preferably bake the pakodas, for all my dishes needs pakodas, be it the Kadhi, Kofte, or Snack time pakodas.

In Rainy season, Pakodas and Masala Chai is the best evening snack. Everyone in my family knows if it rains, they are gonna get a lot many variety of pakodas for snack with their choice of Drinks. I, sometimes fry them and most of the times bake them.

This rainy day, the treat was mix veggie pakodas with coffee and masala tea. You can use your choice of mix veggies, spices and gramflour. mixed well and baked to perfection. Chai is ready, Balcony table is set with light music on Radio, life is a blessing. Try these baked veggie pakodas in your kitchen and set the environment like this. Family will adore it and you will too. This recipe will participate in Meat Free Monday link up at Tinned Tomatoes. Until Next Time......................... Happy Cooking Friends, Saumya

Ingredients:

Mix Veggie                    - 2 cups (Par boiled)
Gram Flour                    - 1 - 1/2 cups
Salt                                - To taste
Garam Masala               - 1/2 tspoon
Red Chili Powder          - 1/4 tspoon
Baking Soda                  - 1/4 tspoon
Lemon Juice                  - 2 tspoon
Green Chili                    - 2 finely chopped
Coriander                       - 1/4 cup finely chopped
Water                             - for adjusting the batter
Oil                                  - 1 tspoon (optional)


Method:

Par boil the mix veggies in microwave for 5-7 minutes, use the big bowl.
Preheat the oven to 200c and line a baking sheet with nonstick paper.
I used the frozen veggies, mix of Carrot, Peas, Beans, Corn, Onion and peppers.
In the same bowl add the gramflour, garam masala, red chili powder, green chili, coriander and salt. Mix well.

Add the oil if using at this stage.
If the veggies have less water add few spoons of water to adjust the batter consistency. The batter should be on thick side not runny.
If you feel the batter is runny add few tspoon of gramflour.
Now add the baking soda and lemon juice, mix very well.
At this point batter will start to bee fluffy.
Scoop the desired size on the baking tray.

Bake the pakodas on 200c for 12-15 minutes or until golden on top.

Serve these baked mix veggie pakodas with condiments and masala chai. I hope more and more viewers will love this recipe as this is going to part of Meat Free Monday at Tinned Tomatoes.

Aaloo Methi Kadhi / Potato Fenugreek Kadhi

Kadhi or karhi (  Hindi: कढ़ी, Rajasthani: कड्डी/खाटो, Jharkhand: परेह, Marathi: कढ़ी)  is an Indian dish, said to be originated from Rajasthan .  Kadhi is a spicy dish whose thick gravy is based on chickpea flour (called Besan in Hindi)and sour curd/yogurt. It is then furnished with various kinds of vegetable fritters or plain gramflour pakoras. It is often eaten with boiled rice or roti and sometimes with dry sabzi as a side dish. Among the Sindhi people, a different variety of Kadhi is popular and made with seasonal vegetables in plenty.

In North India, Various vegetable Pakoras are added to the gravy and are eaten with boiled Rice or Roti. In Rajasthan and Gujarat, it is usually served with Khichdi, Rice or Roti.  Rajasthani and Gujarati kadhi differs from the Uttar Pradesh variety. Traditionally, it is sweeter than the other variants, because sugar or jaggery is added to it, but it can be made without sugar for a more sour taste. It is eaten without pakoras and its consistency is slightly thinner. The Gujarati kadhi is made preferably from buttermilk as it gives a more smooth texture compared to yogurt.

In Southern states, It is called Majjiga (yogurt) Pulusu (slow cooked soup) in Telugu, and Mor Kulumbu in Tamil with a similar meaning. The Sindhis in India usually make kadhi by first roasting the chickpea flour and adding vegetables to the chickpea gravy. Instead of yogurt, tamarind pulp is used to give it a sour taste. An alternate way is to make a liquid mixture of the chickpea flour instead of roasting chickpeas. Punjabi kadhi is different from the other regional variations of kadhi. Punjabi kadhi is thicker and creamier and the other kadhi variations have a slight thin consistency. Each state and region have their own ways of making kadhi. so we have Punjabi Kadhi, Maharashtrian kadhi, Rajasthani kadhi, Gujarati kadhi, Sindhi kadhi and South Indian kadhi .

Here are some much needed tips for making Kadhi. Ingredients for making Kadhi is more or less same for each State / Style Kadhi. Try using full fat yogurt/Curd, the sourness in Kadhi makes it stand out among all other recipes. Mustard oil works best for tadka and tempering of Kadhi. Curry leaves give the Tadka another level of taste and smell. Gramflour, you use should be good quality, I use the home-made gram flour sometimes, which I bring from my native place. Use the heavy bottom and deep pan to boil the Kadhi as it froths and boil a lot. Do not make very soft Pakoras, as they will get mushy in the gravy, if left for sometime. Other then kids no-one likes mushy food :)

So here is my Another variation of Kadhi, This time Pakodas are made with Aloo Methi (Potato & Fenugreek Leaves), which tasted awesome. I'm really blessed to have such family, who enjoys home cooked food and all my experiments in the kitchen. Till now I've tried several variety of Kadhis in my Kitchen but very few times i could get the time to click. As and When I capture the pictures, I post that new variation of Kadhi. My family loves to eat Kadhi, so I make it in Plenty, atleast for two meals. Lots of clarified butter (ghee) on Hot piping Kadhi with steamed rice is a treat to your taste buds and tummy. Try this variation of Kadhi and drop your feedback in comments.................Until next time, Happy Cooking Friends, Saumya

Ingredients:

For Pakora:
Gram flour                                   - 3 tblsp
Mashed Potato                             - 1/2 cup (4 small potatoes makes 1/2 cup mash)
Methi Leaves                               - 1/2 cup
Baking soda                                 - 1/4 tsp
Oil                                                - for deep frying
Garam Masala                              - 1/4 tspoon
Red Chili Powder                         - 1/2 tspoon
Amchoor Powder                         - 1/2 tspoon
Asafetida                                      - 1 pinch
Salt                                               - As per taste
Water                                           - 3-4 tblspoon or as required to mix

For Kadhi:
Sour Curd/Khatta Dahi               - 1 cup
Gram Flour/Besan                      - 2 tblsp
Turmeric powder                        - 1/2 tsp
Salt                                             - to taste
Red Chilli Powder                      - 1/2 tsp
Oil                                               - 1/2 tspoon
Asafetida                                     - a pinch
Fenugreek Seeds                         - 1/4 tspoon

For Tadka: 
Dry red chili whole                     - 2
Mustard seeds                             - 1/4 tsp
Curry Leaves                              - 5-6
Garlic                                          - 3 cloves finely chopped
Onion                                          - 1 small finely sliced
Oil                                               - 2 tbsp

Method:

Boil and mash 4 small potatoes and that will give you approximately 1/2 cup mash.
Thoroughly wash and Chop Methi (Fenugreek Leaves). I used the frozen one (I usually wash cut and freeze Methi for easy use).
Now, Mix Potatoes, Methi, Gram Flour, Amchoor, Asafetida, Salt, red chilli and baking soda in mixing bowl. Mix it well to make thick batter with the help of little water at a time.
The batter should be thick enough to form a little dumpling inside your five pinched fingers.
Heat oil for frying in a kadhai. When piping hot, drop small balls of the mixture in the oil carefully.
Fry in batches of 6 - 7 at a time. When the pakoras are light golden, drain them on a kitchen paper. Keep them aside.

In a separate bowl beat the curd/yogurt and mix gram flour in it.
Blend thoroughly to ensure that there are no lumps of Gramflour.
Add turmeric powder, salt and 4 -5 cups of water. Whisk well.
Now heat oil in a big karahi. Add Fenugreek seeds and asafetida in to the oil.
When they begin to sputter add turmeric, red chilli powder.
Now add the yogurt mixture and salt to the Karahi. Stir well and bring it to a boil.
Then let it simmer on a low flame for about 30 minutes. Stir occasionally.
After 25-30 mins you will see Kadhi had reduced in amount and begin to thicken up.
Add the pakoras to it and again simmer the kadhi for about 5 more minutes.
Take the Kadhi out in a serving dish.

Now in a Tadka Pan, heat oil and add whole red chili, Mustard Seeds, Curry Leaves.
Once it starts to crackle, add onions and garlic, roast them until golden brown.
Pour the tadka over the Kadhi.

Serve the kadhi hot with steamed rice or roti  with a side dish of dry sabzi.
Kadhi is the best dish for your Thali meal.

5 Lentil Dumplings in Spicy Curry Sauce - Karail

We usually see this kind of Curry/Sabzi every now and then in other blogs or websites. But nobody really knows the origin or the authentic name of it. In villages of UP we have a Dish called "Karail" (Ka-Ra-Yal). This is Authentically made with Urad/Moong Dal. Soaked and Grinded to paste, mixed with some spices and fried to the form of Pakodas. Then dunked into a spicy gravy of Gram Flour/Leftover Lentil Paste. This dish can be enjoyed with any type of Roti/Chapati or Rice.

This dish used to made on some special occasions, when there is any happy moments in the house like births, marriages or engagements in the family. This dish is also made in the sad moments in the house like once after any death , the first cooking would be with "Karail" with rice.  How strange, when I see thats how food can be associated with big moments in your life.

I always loved eating authentic food from my native place and this one dish is my favourite dish. I used to eat it with Rice. Once I get to know that my mum is going to make this, I was like "Make in Plenty pls". I keep on eating 4-5 times in a day and even in mid night . I used to be on mission to finish it as soon as possible, to get my mum to make it again. As I always said , My mum is the best cook in this whole world. She cooks everything to perfection.

So we were talking about this dish. It has goodness of lentils and gramflour. You can also avoid deep frying the Pakoras and make them in a healthy fryer. I'm in process of choosing one for me. Spice levels can be adjusted according to taste. This can be accompanied by your choice of Chapati and rice. We ate this with gobhi musallam, Rice, Raita and Aloo ki Roti (Potato Roti). This dish always takes me to the golden days of my childhood. My Kids also love to eat this, as I make it mild spicy for them.  Try this dish and let me by dropping comment to the post. Until next time.......Happy Cooking Friends, Saumya

Ingredients:

For Pakoda/Dumplings:

5 Lentils / panchmel Daal     - 1 cup soaked overnight
Salt                                        - To taste
Amchoor                               - 1/2 tspoon
Garam Masala                       - 1/2 tspoon + 1/4 tspoon
Red Chilli Powder                 - 1/4 tspoon
Asafetida                                - 1 pinch
Oil                                          - to deep fry

For The Gravy:

Cumin Seeds                        - 1/4 tspoon
Asafetida/Hing                     - 1 pinch
Onions                                  - 2 finely chopped
Garlic                                   - 4 finely chopped
Ginger                                  - 1 inch chopped
Tomatoes                             - 3 large finely chopped
Gram Flour                          - 1 tblspoon
Kasoori Methi                      - 2 tblspoon
Turmeric powder                 - 1/4 teaspoon
Amchoor powder                 - 1/4 teaspoon
coriander powder                 - 1/2 teaspoon
Garam masala                      - 1/2 teaspoon
Salt                                       - to taste
Oil                                        - 1 tblspoon for tempering
Water                                    - 2 cup or as per your choice of thickness
Fresh Coriander                    - 2 tblspoon finely chopped

Method:

For Kofta balls:

Wash and Soak the 5 mixed lentils (Panchmel Dal) , I used, Urid, Mung, Toor, Masoor and Chana Dal for this, Overnight or at-least 5 hours.
Grind the lentils to smooth paste in a grinder.
Mix , Salt, Amchoor, Garam Masala, Asafetida and red chili powder in it.
Mix it well and keep aside, Mean while heat oil in a Deep Pan/Karahi.
Once it's medium hot, pinch  ping-pong size balls out of the lentil paste and drop carefully in the oil.
Do 5-7 balls at a time depending upon the size. Fry them until golden.
Pinch the balls and fry them until the lentil paste is finished, Keep them aside.

For The Gravy:

Heat oil in a pan, add cumin seeds and asafetida in it.
Once Cumin start to splutter, add Onion, Garlic and Ginger in it. Cook until onions are translucent.
In a grinder, add fried Onion, Garlic and Ginger along with tomatoes.
Grind all this to a smooth paste.
Now pour this smooth paste into the same Pan.
Add Gram flour, Powdered Spices and Kasoori Methi into it, mix well.

Lower the flame to slow and fry for 2 minutes.

Now add the water into the paste to make it thinner gravy.

Let the gravy boil for atleast 10-15 minutes to get into a bit thicker consistency and also to cook the gram flour well.

Sprinkle some finely chopped coriander on the gravy.
The gravy is ready. Check the consistency of gravy as per your choice.
I keep this gravy a bit thick else Pakodas go very soft and fall apart in the gravy.
Keep all the fried Pakodas in a deep serving bowl, Just before serving pour out the Gravy on to the Pakoras.

They will take few minutes to absorb the gravy and get dunked into it.
Garnish with some freshly chopped coriander and enjoy with Chapati, Paratha or Rice.

Veggie Bread Cutlets

One fine evening, my hubby called me and informed about going to a tea-party, that too with some snacks for the hosts. Kitchen was a mess cause it's half term break and I was so chilled out about it. Wake-up call for me.....I thought. So the search starts in my brain and also in the cupboards... Funny I know but I'm a mum and I've a busy mind :)

Here comes the bread loaf for my rescue. Quickly gathered Bread, Veggies, some random seeds, spices and ingredients of "Veggie Bread Cutlets" were in-front of me. Time to assemble everything and cook them up. So I did all the Hard Work (Ha ha ha Funny) :) and Cutlets were ready in a jiffy. Easiest to make quickest to finish :D

These cutlets are great as a tea-time snack or as a starter for any small party. We all enjoyed eating them in our Tea-Party, even kids loved them. Now I've one more recipe for my leftover bread slices just like others in the blog.

Try these easy and tasty cutlets in your Kitchen and you will be amazed about their taste. Something so easy to make and tastes awesome. Would love to hear from your kitchen experience. Don't forget to comment below. Until next time.......Happy Cooking Friends, Saumya

Ingredients:

Bread Slices                - 4 (Shredded/Ripped roughly by hand)
Boiled Potato              - 2 boiled and mashed
Mix Veggie                 - 1 cup (I took carrots,beans,peas,spinach and corn)
Green chili                  - 2 finely chopped
Fresh Coriander          - 2 tblspoon
Whipped Yogurt         - 2 tblspoon
Sesame seeds              - 2 tspoon
Poppy Seeds               - 1 tspoon
Salt                             - to taste
Amchoor                    - 1 tspoon
Garam Masala            - 1/2 tspoon
Oil                              - to deep fry

Method:

In a mixing bowl, tip the roughly ripped 4 slices of bread, add yogurt to it.

Mix the yogurt with bread and keep aside.

After 1 minute, add mashed potatoes and veggies in the bowl.

Now add Salt, Seeds,Amchoor and Garam Masala into it. Mix well.

Mix everything in the bowl to form a soft dough. Keep it in the fridge for 20-30 minutes.

After 30 minutes, pinch a small portion from the dough and roll that into a small cutlet/sausage/log shape.

Meanwhile keep the Karahi with oil on the flame to get warm enough to fry the cutlets. You can bake them as well. But this time I choose to fry, because it was for a friend's tea-party.
Do this with rest of the dough. I made 16 cutlets out of them, as I made a bit smaller size. Quantity will depend on the size you will make for the cutlet.
Once all the cutlets are formed, deep fry them on a medium flame until they turn golden brown from all sides. Flip them in between the frying.

Try not to over-crowd the Karahi, fry 2-4 cutlets at a time. Take them out on a paper towel to soak excess oil.

Serve the cutlets warm with choice of Chutney, Sauce and other Condiments.
These cutlets are great for Tea-Party, Evening snack and breakfast. You do not need occasion to have something delicious. Enjoy :)

Gajar Kadhi / Carrort Kadhi

Ingredients:

For Pakora:
Gram flour                                             - 5 tblsp
Carrots                                                   - 2 cup grated
Ajwain                                                   - 1/4 tsp
Red chili powder                                   - 1 tsp
Baking soda                                           - 1/4 tsp
Oil                                                          - for deep frying
Salt                                                         - As per taste
Water                                                      - 1/2 cup

For Kadhi:
Sour Curd/Khatta Dahi                          - 1 cup
Gram Flour/Besan                                 - 2 tblsp
Mustard seeds                                        - 1/4 tsp
Asafetida                                                - a pinch
Curry Leaves                                          - 5-6
Turmeric powder                                    - 1/2 tsp
Salt                                                          - to taste
Red Chilli Powder                                   - 1/2 tsp
Dry red chili whole                                  - 2
Oil                                                            - 2 tbsp

Method:

Wash and grate carrots.
Now, Mix all ingredients listed for pakora in a deep bowl except the oil.
Now add 1/4 to 1/2 cup of water to the mixture little by little.
The batter should be thick enough to form a little dumpling inside your five pinched fingers.
Heat oil for frying in a kadhai. When piping hot, drop small balls of the mixture in the oil carefuly.
Fry in batches of 6 - 7 at a time. When the pakoras are light golden, drain them on a kitchen paper. Keep them aside.
In a separate bowl beat the curd/yogurt and mix gram flour in it.
Blend thoroughly so as to ensure that there are no lumps.
Add turmeric powder, salt and 4 -5 cups of water. Whisk well.
Now heat oil in a big karahi. Add mustard seeds, red chilli and asafetida to oil.
When they begin to sputter add turmeric, red chilli powder.
Now add the yogurt mixture and salt to the Karahi. Stir well and bring it to a boil.
Then let it simmer on a low flame for about 30 minutes. Stir occasionally.
After 25-30 mins you will see Kadhi had reduced in amount and begin to thicken up.
Add the pakoras to it and again simmer the kadhi for about 5 more minutes.
Take the Kadhi out in a dish. Serve the kadhi hot with steamed rice or roti.
Kadhi is the best dish for your Thali meal.

Pakoda Platter

Ingredients:

Gram Flour/Besan                               - 2 cup
Bread Slice                                          - 6 slices
Onions                                                 - 1 thinly sliced
Brinjal                                                 - 1 cut in thin roundels
Carom seeds                                        - 1 tspoon
Turmeric Powder                                - 1/2 tspoon
Salt                                                      - to taste
Red Chili Powder                                - 1/2 tspoon
Coriander Powder                               - 1 tspoon
Green Chili                                         - 2 finely chopped
Fresh Coriander                                  - 1 tblspoon finely chopped
Oil                                                       - to deep fry + 1 tblspoon
Water                                                  - to adjust the batter

Method:

Wash the Brinjal and cut thin roundels, soak in water until ready to coat & fry.
Cut the onion into thin slices.
Sieve the gram-flour in a deep mixing bowl.
Add in carom seeds, turmeric powder,salt,red chili powder,coriendar powder,green chili and fresh coriander and 1 tblspoon of oil into it.
Divide this flour mix in to bowls.

Making Bread Pakoda:
Start adding water little by little in one bowl to make the batter. Mix it for few minutes to full it up.
This should not be very runny but not very thick as well.
Now cut or shape the bread slices as per your choice, square, triangle or rectangle.
Heat oil into a deep Pan/Karahi.
Now coat each piece of bread into the batter.
Fry until golden brown from both sides.

Making Baguni:
Coat the Brinjal roundels into the same bowl, we coat the bread slices.
Fry until golden brown from both sides.

Making Onion Bhaji:
In the second bowl, make thick batter.
Mix in the onion slices, Mix well.
now pinch the batter with your fingers and drop in the karahi.
drop 4-5 at a time, do not overcrowd.
Flip them and Fry until golden brown from both sides.


Serve these Pakoda on breakfast, brunch or as a starter for small get together . I serve variety of Chutnies with this platter.

Broccoli Kadhi

Ingredients:

For Pakora:
Gram flour                                            - 5 tblsp
Broccoli Florets                                    - 5-7 or 1 cup grated broccoli
Ajwain                                                  - 1/4 tsp
Red chili powder                                  - 1 tsp
Baking soda                                          - 1/4 tsp
Oil                                                         - for deep frying
Salt                                                        - As per taste
Water                                                    - 1/2 cup

For Kadhi:
Sour Curd/Khatta Dahi                       - 1 cup
Gram Flour/Besan                               - 2 tblsp
Mustard seeds                                      - 1/4 tsp
Asafetida                                             - a pinch
Curry Leaves                                       - 5-6
Turmeric powder                                 - 1/2 tsp
Salt                                                       - to taste
Red Chilli Powder                                - 1/2 tsp
Dry red chili whole                               - 2
Oil                                                         - 2 tbsp

Method:

Wash and dry the broccoli florets. If you want to use grated broccoli, grate it at the start.
Now, Mix all ingredients listed for pakora in a deep bowl except the oil and florets.
If you are using grated broccoli, mix it with everything.
Now add 1/4 to 1/2 cup of water to the mixture little by little.
The batter should be thick enough to form a little dumpling inside your five pinched fingers. If you are using grated broccoli.
If you are using florets, batter should be thick enough to dip and coat the florets properly.

you can also make other vegetable pakoras if you prefer so.
Heat oil for frying in a kadhai. When piping hot, drop small balls of the mixture/ coated florets in the oil.
Fry in batches of 6 - 7 at a time. When the pakoras are light golden, drain them on a kitchen paper. Keep them aside.
I've made both kind of Pakoras as my kids don't like the chewiness of broccoli stems.

In a separate bowl beat the curd/yogurt and mix gram flour in it.
Blend thoroughly so as to ensure that there are no lumps.
Add turmeric powder, salt and 4 -5 cups of water. Whisk well.
Now heat oil in a big karahi. Add mustard seeds, red chilli and asafetida to oil.
When they begin to sputter add turmeric, red chilli powder.
Now add the yogurt mixture and salt to the Karahi. Stir well and bring it to a boil.

Then let it simmer on a low flame for about 30 minutes. Stir occasionally.
After 25-30 mins you will see Kadhi had reduced in amount and begin to thicken up.
Add the pakoras to it and again simmer the kadhi for about 5 more minutes.
Take the Kadhi out in a dish. Serve the kadhi hot with steamed rice or roti.