Punjabi Kadhi

I first tasted kadhi, when in college & one of my friends had got it from home....I loved the taste & was told its best with chawal(rice)...Post that I have had the opportunity to have kadhi at Rajasthani restaurants....I loved the taste & wanted to make it at home...Thanks to Internet, nowadays finding a recipe is so very easy....I found the Punjabi Kadhi recipe interesting, as we make pakodis of onions & I love onion pakodas...:)
Here goes the recipe.....
This should serve 4 adults....

Ingredients:

For the Kadhi:
1.Curd- 2 cups(nicely beaten)
2.Besan- 3tbs
3.Salt to taste
4.Chilli powder- 1 tbs
5.Haldi powder- a pinch

For the Pakodas:
1.Onions- 2 nos(finely chopped)
2.Jeera- 1 tbs
3.Ajwain- 1 tbs
4.Chilli powder- 1.5 tbs
5.Salt to taste
6.Beasan- 2 cups
7.Oil to fry the pakodas

For the tempering:
1.Oil- 2 tbs
2.Onions-1 tbs(finely chopped)
3.Methi-1/2 tbs
4.Mustard- 1/2 tbs
5.Jeera-1/2 tbs
6.Coriander seeds-less than half tbs
7.Whole red chilly-2 nos
8.Karipatta

Procedure:
1.Make a lump free batter of the besan by adding enough water...I sometimes add 2-3 tbs of rice flour to make the pakodas crispy...Add the jeera,ajwain,salt,chilly & haldi powders...Mix well & finally add the chopped onions to it & mix well....
Heat oil for frying the pakoras & spoon the mixture into oil to make pakoras...remove the pakoras once they turn golden brwon & keep them on some absorbent paper to remove the excess oil...Keep aside..
2.Mix all ingredients for the kadhi & make a smooth lump free mixture....Add some water if it looks very thick...
3.Heat oil for tempering & add the mustard,jeera,red chilly,methi....once it starts crackling, add the chopped onions & karipatta...Stir for a minute & then add the kadhi mixture...Bring to a boil on low heat & mix well...Let it simmer for at least 10 minutes....Finally add the pakodas to this & switch off the flame...Let it sit for a few minutes before you serve....You could garnish with some chopped coriander leaves as well...
Enjoy kadhi with Plain boiled rice or hot chapatis....:)

Rajma Masala....

Rajma masala is something that goes well with chappatis as also rice...Rajma Chawal would definitely be the best combinatin & I always feel, its a really nice & easy dish that could be prepared for dinners, potlucks or otherwise.

Ingredients:
1. Rajma-2 cups(soaked in water overnight or at least 8 hrs)
2.Onions-2 large(finely sliced)
3.Ginger Garlic paste-3 tbs
3.Jeera-1/2 tbs
4.Whole Red chill-1 no
5.Tomatoes -2 nos(finely chopped)
6.Cashew-5-6 pcs
7.Chill powder-2 tbs
8.Garam Masala-1/2 tbs
9.Coriander powder-1/2 tbs
10.Haldi powder-1/2 tbs
11.Oil-3-4 tbs
12.Coriander leaves for garnish
13.Salt to taste


Method:

1.cook the soaked Rajma with some salt & haldi and enough water,in a pressure cooker for at least 8 whistles or until well cooked...

2.Heat some oil & add the jeera, once it sputters,add the sliced onions,cashew & ginger garlic paste...Saute well & once the onions start changing colour, add the chopped tomatoes...stir well until a little pulpy...Keep aside & once it cools make a thick paste of it..Heat 1 tbs of oil & add the whole red chilly & this paste & stir until the oil starts leaving the sides..Add the spices & mix well.Add the cooked Rajma to it & mix well...Add the reserve water/whey of the cooked Rajma & bring to a boil.Check on the salt & add if required....Once the gravy becomes thick,switch off the flame...Garnish with chopped coriander leaves.....Your Rajma curry is ready....:))))
 

Onion Rings

When you have someone come over or say have a party,this works as an easy option for starters & tastes yummy too....It was a hit when I tried it....Here goes the recipe.....

Ingredients:
1.Besan-1 cup
2.Maida-1 cup
3.Corn Flour- 3-4 tbs
4.Rice flour-3-4 tbs
5.Salt to taste
6.Oil for deep frying
7.Jeera- 1 tbs
8.Ajwain-1/2 tbs
9.Chili powder-1 tbs or more if u like it spicy
10.White pepper-1 tbs

11.buttermilk-as required to make a batter
12.Onions-3 big one(sliced into rounds & separated)

Method:

1.Make a batter of the besan,maida,rice flour,corn flour by adding buttermilk & ensuring there are no lumps...add jeera,ajwain,salt,chili & pepper powders...Make it to a consistency that is neither very thick nor watery.....

2.Take the sliced Onions(that has been cut into rounds & the layers separated),dip it into the batter & deep fry until golden brown on both sides....Drain them into paper towels to remove excess oil....sprinkle some chaat powder & serve hot with tomato sauce or hari chutney....
 

Lacha paratha

This layered paratha tastes best when served with something spicy like an egg curry, chicken curry or say kadai paneer....Though a little tedious, it tastes awesome!

Ingredients:

1.Aata-1 cup
2.Maida-1 cup
3.salt to taste
4.milk-1/2 cup or as req...
5.curd-2 tbs
6.Baking power(optional)-1/2 tsp
7.Oil accordingly...

Method:

1.Take the aata & maida & mix some salt & the baking powder...Make a well & slowly start adding the milk & start kneading the dough....Add just enough milk to make a soft pliable dough..Knead it well & finally add some oil & knead for some more time....Keep aside & covered with a wet towel for at least an hour...

2.After an hour take the dough & once again knead well & the make balls out of it to be rolled out into the parathas....

3.Take the ball & roll it into a chapatti..Once rolled brush it with some oil & dip it in some dry aata....then fold the chapatti like you would pleat a Saree, stretch it & then roll it up such that  it looks like a concentric circle...Keep aside & do the same for the rest of the dough....Keep this covered with a wet towel for another 10 minutes...Then roll these out carefully,ensuring you do not put a lot of pressure on the paratha while rolling it out.

The initial rolling out...

Apply some oil...

Put some dry aata....

Start folding....

After folding....

Stretch it a little....

Roll the folded chapatti...

Cooking the paratha....

Cook both sides well....

4.Heat a tawa & put the rolled out paratha & cook both sides well. Brush some oil on both sides & do it for the rest of the rolled out parathas...
Serve hot with something spicy & enjoy...:)

 

Stuffed & Grilled Whole Chicken

I wanted to make something nice & different for my Hubby's B'day & was going through lots of recipes when I stumbled upon something that looked really yummy...It was called Kozhi Nirachethu meaning stuffed Chicken...:) My hubby happens to be a lover of Good food & Exotic different recipes too...So it seemed perfect  to cook something special & different on his Bday...:)
Luckily the result was awesome & we loved it...Wanted to share the recipe & hope you like it when you try it...:)

This should serve at least 4 adults...

Ingredients:

For marinating:

1.Whole Chicken(small)
2.Red chili powder- 3 tbs
3.Lime
4.Salt to taste
5.Haldi powder-1/2 tbs
6.Garam Masala- 2 tbs
7.Black Pepper- 2 tbs
8.Oil-2 tbs

For the stuffing:

1.Onion- 1 no(finely sliced)
2.Jeera-1/2 tbs
3.Cloves-2 nos
3.cinnamon- small piece
4.Red chili powder-1 tbs
5.Haldi powder-1/2 tbs
6.Coriander powder-1 tbs
7.Garam Masala-1/2 tbs
8.Kitchen twine
9.Ginger garlic paste-1tbs
10.salt to taste
11.Oil-3 tbs
12.Boiled eggs-2 nos(sliced into two)

For the gravy:

1.Onions-2 nos(thinly sliced)
2.Ginger Garlic Paste- 3 tbs
3.Green chillies- 2nos(slit)
3.Tomatoes-2 nos(finely chopped)
4.Salt to taste
5.Red chilly powder-2 tbs
6.Haldi powder-1/2 tbs
7.Coriander powder-1 tbs
8.Garam Masala-1/2 tbs
9.Oil-3 tbs
10.Water as required

For the Grilling:

Some vegetables could be used along with the Chicken for grilling.You could use veggies like Potatoes,carrots,mushrooms,beans....The vegetables needs to be cut in thin long strips & marinate them with some haldi,chili & salt...keep them for some 15 minutes....

Procedure:

1.Wash the chicken very well & rub off the chicken with lime,to remove all smell & clean it thoroughly...Once cleaned, marinate the chicken with the ingredients mentioned for marination...Keep refrigerated for a minimum of 2 hrs. ...

2.For the stuffing, heat oil, add jeera,cloves & cinnamon and once it sputters, add the sliced onions & ginger garlic paste...Stir well & once the onion starts changing colour, add the masalas & salt...Keep stirring until well cooked....add the boiled eggs & mix. Keep aside & once cooled, take the marinated chicken & stuff the chicken with this mixture...tie the legs of the chicken with kitchen twine & ensure the filling doesn't come out....
Heat some oil in a pan & shallow fry the chicken with the stuffing in it..Ensure both sides get browned..

3.Take a greased baking plate & arrange the marinated vegetables leaving space in the centre for the chicken..Place the stuffed chicken in the centre & pour some oil on top...You could use the oil that you used to shallow fry the chicken earlier.Cover this with some aluminium Foil.....Preheat the oven & bake the chicken covered for at least 3o minutes...You could set the temperature at 180 degrees.

4.In the meantime, heat some oil in a pan & add the sliced onions,ginger garlic paste to it...saute well & once the onions start changing colour,add the chopped tomatoes...mix well & cook until pulpy...add all the masalas & salt & if its very dry, add some water....Once the chicken has been baked for 30 minutes, take it out & pour this gravy on top..Now bake uncovered for another 45 minutes....Keep turning the chicken & veggies to ensure even cooking.....The end result is sure to make you happy....Once done,serve with Rice....Enjoy....:)))))

 

Chana Dal Curry

Ingredients:

dal-1 cup(washed & soak te dal for at least halfan hour in water)
salt-to taste
Sugar-1 tsp
haldi/turmeric powder-1/2 tsp
coconut-cut into small pieces-1 tsp
jeera-1 tsp
Bay Leaves-1-2
Green chillies(slitinto Half)-2 nos
elaichi- 1 pod
Ginger(cut into tiny pieces)-1/2 inch
Red Chilli-1 or 2 whole

Method of cooking:

Take a heavy bottomed vessel & pour 2-3 tsp of oil or ghee.
Add the bayleaves,jeera,ginger,elaichi,redchilli & greenchillies & saute for 2 mins.Once browned,add the washed dal along with 2-3 cups of water.Add salt & haldi & let it cook until the dal gets tender.Alternatively you could do the same thing in a pressure cooker & let the dal cook upto 3-4 whistles.
Once the dal has cooked/become tender add the fried coconut pieces & some sugar to it.Let it boil for another 5 mins & then switch the flame off.The consistency for the dal should be thick.Serve hot with Chappatis or rice.
Hope You like the recipe when you try it!:)

Ari Unda

Ari Unda is one of my favourites & it was something my mother used to make regularly during our vacations & otherwise....I love Ari undas & It sure is pretty simple to make too....

Here goes the recipe....

Ingredients:
1.Raw Rice- 2 cups
2.Jaggery(grated)-3/4th cup,you could add more if you want it sweeter
3.Coconut-1 cup
4.Elaichi-2-3 pods

Procedure:
1.Wash the rice & drain it well. Once dry, dry roast the rice in a heavy bottomed vessel, until it turns brown...Ensure that you do not burn the rice & keep the flame on medium.....Keep aside & once cooled, grind the rice into powder in a mixer...I generally add the elaichi while grinding the rice....

 2.Take the jaggery & add half-1 cup of water & melt the jaggery on low heat...Keep it to a thickish consistency & strain it to remove dirt or other particles that might be present in the jaggery...Add the coconut & mix well.

3.Finally take all the ingredients ie the powdered rice,jaggery & coconut in a mixer,and blend well....Make small balls of these by hand...Ari unda is ready...Enjoy....:)))