April 29, 2018

Authentic Pakodi/Pakoda Kadhi

I can call this my comfort food, just love this one specially the Pakodi Kadhi or Pakoda Kadhi. Yes we call it pakodi instead of pakoda J. This type of kadhi is very creamy yet has the sourness to tantalize your taste buds with the sourness of dahi/Curd/Yogurt. There are many different method’s of making pakoda but this is special to us or the way it is always made by my mom at my home. The uniqueness of this pakodas is that it has double mouth or it puff's up twice (as called by my mom, 2 muh ki pakodi) and are made on a roti tawa. You wont be able to get the double mouth in a kadai or a deep wok. Now since I do not have the typical roti tawa, I made it in a pan doubtful that it will come the same way, but it did come. Since it pop’s out or has double mouth, it has softer and melt in mouth texture as opposed to the normal’s pakoda’s. Check the detail recipe with step by step pictures here. My mother always make extra pakodi’s and so do I, because the first 2 batches simply goes in munching. One cannot resist it. We literally have to stop ourselves from eating this highly addictive pakodi’s. 

Coming back to kadhi, There are different varieties we make as patli kadhi, bundi kadhi, papad kadhi, mangodi kadhi. My favourite are bundi kadhi and pakodi kadhi. Till date whenever I go to my mother’s place she makes at least one meal of pakodi Kadhi and I relish on this minimum twice J.

The key to making this kadhi is the quantity of Besan and curd/yogurt. If you add too much of besan it won’t taste as nice and you will smell besan, plus the curd/yogurt should be sour to give that typical sourness to the kadhi. Also it needs to be cooked nicely on a slow flame until the besan is cooked thoroughly. 

I made this kadhi for our event at Shhh Cooking Secretly group, to cook food from the state of Haryana. Haryanvi Cuisine is like the people of Haryana - simple, earthy and linked to the land. The emphasis is on food which is freshly prepared and since Haryana is well known for cattle dairy products are a common component in its cuisine. Specific dishes include kadhi, pakora, besan masala roti, bajra aloo roti, churma, bathua raita, singri ki sabzi, Mithe chawal, Methi gajar, Alsi ki pinni, Dahi vada etc. When I was searching for the cuisine I found that many of the dishes are made by us and I was literally drooling and remembering my childhood eating all this delicacies. 

My partner for the month was Mayuri Patel who blogs at MayuriJikoni. Her blog is a versatile collection of traditional and International dishes. She explains her recipes in quite detail and I am a big fan of the pictures on her blog. She gave me two secret ingredients, Besan and Jeera. I actually wanted to make missi roti but I do not have a flame gas (Typical Indian gas) and the real taste is in that, so I thought of making this other option of Pakodi Kadhi which is again my favorite. I made this as per my mom's Authentic recipe of pakodi kadhi, which I believe should be close to the taste of Authentic Haryanvi cuisine, as it is north Indian style only. 


Authentic Pakodi/Pakoda Kadhi

Authentic Pakodi/Pakoda Kadhi

Authentic Pakodi/Pakoda Kadhi
Pakodi/Pakoda




So here goes the recipe:

Ingredients for Kadhi



Preparation for Kadhi

  1. Click here on the detail recipe with step by step pictures for Pakodi's here. 
  2. Sift the Besan. I do this as it incorporates air into the flour and also it becomes a lump free batter. Besan has a tendency to form lumps.
  3. Add the dahi/yogurt and slowing give it a mix.
  4. Slowly add water around 2 cups to form a lump free batter.
  5. The consistency of the batter should be runny, i.e one should not see the thick besan. 
  6. Heat a large pot or a wok. Add oil.
  7. Once hot, add asafoetida. Then add cumin seeds, mustard seeds. Once they crackle add the fenugreek seeds. Fenugreek seeds are added last, as it might impart bitter taste if added early.
  8. If adding green chillies, ginger and garlic add it now and saute for a few seconds.
  9. Now add the besan and curd mix. Add more water if required.
  10. Add turmeric and give it a quick mix. Let the mixture come to a boil on medium. Keep stirring in between. 

  11. Be careful when it is above to boil, as the mix has a tendency to spill over.

  12. Once a boil has come, add the pakodi's, salt and let it simmer on medium for atleast 10-15 minutes. This is necessary for the Besan to cook thoroughly. Keep stirring in between.
  13. Salt should be added after the boil as we have added the curd mixture.


  14. After 10-15 minutes switch off the gas and enjoy it hot with rice or roti. My dad always enjoys a bit of Kadhi chawal with Bura (powdered Sugar, a typical of northies)
Kadhi Chawal








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April 18, 2018

Healthy Avocado Chocolate Mousse

I was not knowing about this fruit until a few years back. I use to see this in the supermarket's unaware how to use it and even pick it. As there were ripe ones as well as unripe ones available. At first look I use to think the ripe ones have gone bad. Then I googled and found that this is one of the healthiest Super food on the planet. Good source of energy and contains a lot of essential vitamins and minerals. There are various health benefits linked to consumption of Avocado's. They are mostly eaten raw, as a dessert or in form of salads with salt and pepper. The most popular use of avocados is in the form of guacamole, a traditional Mexican dip. Avocado's can be replaced with butter or oil while baking or a replacement for mayonnaise. 

I use avocado in my salads, in my fruit custards, in baking, as a spread or in dips in Avacado Gucamole and in Paratha's. After seeing many recipes of avocado and chocolate I wanted to give this a try. I made this Avocado chocolate mousse using honey instead of sugar and I used raw cocoa powder instead of regular cocoa powder. Due to this the mousse was not sweet but will leave your pallet with a mild bitter-sweet taste due to raw cocoa, enough to satisfy my sweet craving and that too guilt free :-). I can even have this for breakfast :-). One can replace the honey with sugar. This is a very simple and quick recipe,with just 5 ingredients and done in 5 minutes from start to finish, excluding the chilling time. Just put everything in a food processor or a mixer and you are done.

This can be converted to vegan simply by replacing the milk with coconut milk or any preferred milk and honey with maple syrup.

Some more chocolate dishes on my blog:
No Butter Chocolate Chip Cookie
No-Bake Chocolate Ball (Chokladboll)
Whole Wheat Chocolate Banana Pan Cake
Zucchini chocolate Wholewheat Cake/Bread







So here goes the recipe

Ingredients

  • 2 medium size Avocado pitted
  • 1/4 cup milk (can be replaced by heavy cream, I did not wanted to add fat content)
  • 1/4 cup Raw Cocoa powder (can be replaced by normal cocoa powder, and reduce to 1/8 cup if you do not like much of cocoa flavor)
  • 1/8 teaspoon salt
  • 1/2 Cup Honey (can be replaced by sugar)
  • 1/4 cup Almonds (optional - I added for the crunch, one can replace it with any other nut or skip it completely)


Preparation 


  1. Simply put all the ingredients except almonds in your food processor and give it a nice mix until all well blended.

  2. Once well blended add the almonds and give a mix again, so that the almonds are coarsely chopped and not a fine paste.

  3. That's it, you are done. Chill it and Serve.
  4. Garnish with some chopped chocolate if required.








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April 10, 2018

Focaccia Bread #BreadBakers

This is my first post for Bread bakers and this time our host Sonia Gupta from Sonlicious asked us to bake flat bread with yeast or starter. I am making Focaccia bread with yeast for the same. Thank You Sonia for hosting the event.

Focaccia is a flat oven-baked Italian bread similar in style and texture to pizza doughs. It may be topped with herbs or other ingredients. It is typical of Liguria, but is popular throughout Italy and is usually seasoned just with olive oil and salt. Sometimes herbs are added, and at times topped with onion or cheese or any other vegetables. Focaccia can be used as a side to many meals. (Source Wikipedia)

Focaccia is one of the easiest bread one can make and it can be done with minimum ingredients. Not sure what kept me waiting on this, wanted to make it since long. So finally I made this bread.  I just added some dry herbs, though fresh is better and topped it up with cherry tomatoes and onion and a drizzle of olive oil and its done. The main ingredient in this bread is salt and olive oil, so a good quality olive oil is must.

There are many recipes for Focaccia bread and one can simply use one's pizza recipe. I will use my pizza recipe next time. For today's bread I use Gordan Ramsay's Recipe, and I use all purpose flour instead of bread flour. 

Other Bread Recipes on my blog:



Focaccia Bread

Focaccia Bread

Focaccia Bread


So here goes the recipe:

Ingredients

  • 250 gms All Purpose Flour (Maida)
  • 10 gms of Semolina (Rawa)
  • 1 Sachet (7 gms) Fast action Dry yeast (2 1/2-3/4 teaspoon)
  • Salt to taste + more for Sprinkling
  • 160 ml Luke warm water (more or less might be required)
  • 25 ml of olive oil + extra 
  • 1 tablespoon of herbs - Crush lightly with your palms (I used dry oregano, basil and parsley, one can use any combination. Try using fresh herbs) (Optional)
  • 3-4 cherry tomatoes halved (Optional)
  • 5-6 Julienne Onion strips (Optional)



Preparation 


  1. Mix the flour, semolina, yeast and salt.
  2. Mix the water with Olive oil.
  3. Make a well in the center of dry ingredients, gradually add in the water and oil mixture and start mixing it slowly with your hand.
  4. Once it forms a rough shape, take the dough out onto a lightly floured surface and knead for about 10 minutes until smooth, elastic and springy to touch.
  5. Place the dough in a large floured mixing bowl and leave to rise in a warm place for 60-90 minutes until double.
  6. Preheat the oven to 200 Degrees C.
  7. Grease a baking tray (8.5 inch x 8.5 inch) with oil and  sprinkle some salt. 
  8. Place the dough in a oiled baking tray. Rub some oil in your fingers and prod out the dough to the edges of the tray.
  9. Press the tomatoes and onion into the dough.
  10. Sprinkle with salt and drizzle olive oil on the top.

  11. Bake it in a preheated oven for 30 minutes until golden and cooked through.
  12. Remove from the oven, let it cool for 5-10 minutes.
  13. Flip, cut and serve.



Pin it for Later
Focaccia Bread



#BreadBakers

April 2018: Flat Breads

Enjoy the different Flat Breads this month


  • Bacon and Leek Flamiche from Food Lust People Love
  • Chole Kulche Delhi Style from The Mad Scientist's Kitchen
  • Creamy Garlic Flatbread Pizza from A Day in the Life on the Farm
  • Detroit-Style Pepperoni Pizza from Karen's Kitchen Stories
  • Foccacia Bread from Cook with Renu
  • Gözleme from All That's Left are The Crumbs
  • Manakish Za’atar from Herbivore Cucina
  • Methi Naan from Mayuri's Jikoni
  • Naan from Ambrosia
  • Nángbĭng from A Shaggy Dough Story
  • Paneer Kulcha - Indian Flat Bread from Sonlicious
  • Quick Beer Crust Pizza from Cook’s Hideout
  • Sourdough Flatbread from Sneha's Recipe
  • Tajik Non from The Schizo Chef
  • Yemeni Malooga Bread from Gayathri's Cook Spot


  • #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
    BreadBakers

    We take turns hosting each month and choosing the theme/ingredient.





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