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My Tasty Curry by Rekha Kakkar - 2d ago

Kuska or plain biryani is a popular, one-pot biryani recipe that is mouth wateringly delicious. Kuska biryani is an aromatic biryani recipe that is slow-cooked to perfection. This plain-biryani recipe needs no fancy ingredient and taste well with cucumber raita or Mirchi salan.

Kuska is a mouthwatering, popular biryani of south India that is mainly cooked in rice, aromatic spices, tomato, and onions! Kuska biryani has a very rich flavor that comes from slow-cooked basmati rice in roasted spices, onions, and yogurt.

This plain biryani is unlike any other biryani you ever had. Even without any vegetable, egg or meat, this biryani recipe tastes incredible. Like I said before, I often serve the biryani with cucumber raita or salan, you can serve it with any curry of your choice.

I know like me, most of you are on a constant hunt for luscious delicacies. And this hunt brought me straight to this gem of a recipe, or should I say biryani.

How to Make Kuska Biryani Step by Step Video
Kuska Biryani Recipe - Kuska Rice - Plain Biryani for Curry- - YouTube

Kuska biryani is originated from the South-Indian cuisine and it comes as no surprise that most of the restaurants serve this delicacy. I was too a bit skeptical before cooking this recipe as it’s only cooked with rice and spices, but the moment I had a spoonful of it, I was a goner! Trust me, Kuska biryani might look less fancy but still taste flavorful.

How To Make Kuska Biryani

Kuska Biryani is typically cooked in a pressure cooker but you can cook them in a pan as well. It is important to cook the masalas until oil leaves the pan otherwise the biryani will have a bland taste.

Yogurt gives the perfect tanginess to the recipe but if you like you can also add a teaspoon of coconut milk for that extra flavor.

If you love Kuska Biryani do try Cauliflower rice, Coconut Rice, Veg Fried Rice, and Schezwan rice.

Recipe Note- Kuska Biryani
  • I have used fresh yogurt, you can use coconut paste if you like.
  • You can cook Kuska in Arborio/medium grain rice or basmati/long grain rice for cooking Kuska.
  • If you are using coconut milk then add water accordingly, otherwise, the rice may be sticky and over-cook.

Cook the recipe, enjoy it with your friends and family and tell me all about it in the comments below or by connecting with me on InstagramYoutubeFacebook , Pinterest, and  Twitter where I keep posting about everyday food ideas, recipes and some bits of my life!

Subscribe to my WhatsApp broadcast by sending Whatsapp message “SUBSCRIBE” to +91-8368756817 for latest updates on new recipes, videos, and other food-related info.

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Kuska Recipe
Kuska is plain biryani cooked in onion, tomatoes and aromatic spices that tastes great with cucumber raita or Mirchi salan.
Course dinner, lunch
Cuisine indian cuisine, south indian
Keyword biryani, kuska biryani, plain biryani
Servings 4
Author Rekha Kakkar
Ingredients
  • 1 cup Basmati Rice
  • 1 Tomato(chopped)
  • 1 Onion(chopped)
  • 3 tablespoon Yogurt
  • 1 teaspoon Garam Masala
  • 1 teaspoon Turmeric Powder
  • Salt to taste
  • 1 teaspoon Red Chili Powder
  • 1 teaspoon Cumin Powder
  • 1 Bayleaf
  • 2 Cardamom
  • ½ Cinnamon Stick
  • 10-12 Black Pepper
  • 2-3 Clove
  • 4-5 Green Chili
  • ½ teaspoon Fennel Seeds
  • 1 Star Anise
  • 1 Maze
  • 2 tablespoon Ghee
  • Coriander leaves
  • Mint Leaves
  • Water
Instructions
  • Heat a pan and add 2 tablespoons of ghee in it. When ghee is hot start with adding the spices in the pan.
  • Add a teaspoon of cumin seeds, ½ cinnamon stick, maze, black pepper, bay leaf, fennel seeds, star anise, green cardamom, and clove.
  • After that add chopped onions in the pan. Stir the onions until they are golden brown.
  • When the onions are golden brown add green chili and stir.
  • Then add fresh tomatoes (chopped) in the pan and a teaspoon of turmeric powder, red chili powder, and salt.
  • Keep the heat from low-to-medium and cook until the tomatoes turn soft and pulpy.
  • When the tomatoes are soft and the masala begins to leave oil, add 2 teaspoons of yogurt/curd in it.
  • Mix the yogurt with the masala and cook for another minute.
  • Now, add a teaspoon of garam masala and soaked basmati rice in the pan.
  • Add mint leaves and coriander leaves on top and mix well. 
  • Now, add 2 cups of water and cover and cook until the rice is done or pressure cook for 2 whistles on medium heat.
  • When the rice is cooked, turn off the heat, release the pressure. Serve the biryani hot with raita or salan.

The post Kuska Biryani Recipe appeared first on My Tasty Curry.

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My Tasty Curry by Rekha Kakkar - 1w ago

Aloo Paratha is a popular Indian flatbread stuffed with spicy potato filling. Aloo ka paratha is not a meal, its an emotion! You can make soft and fluffy paratha or a crispy one. But make sure to serve it yogurt or pickle or both.

Alu paratha is a stuffed paratha recipe that is actually as easy to cook as you will see in the recipe video ahead. As I said, a plate-full of hot buttery Indian aloo paratha, topped with melting Makhan is a happy emotion. In our country, Aallu ka paratha is loved and lived on.

Aloo Ka Paratha is by default the most preferred parathas by all. It goes without a doubt because it stuffed with potatoes. Potatoes are one of most common ingredients in Indian Kitchens. Kids love it, adults love it equally and it’s great lunch or breakfast option. Potato paratha is not only delicious but wholesome meal as well.

I have learned aloo ka paratha recipe from my mother and still make it in the traditional way. The stuffing I use to make aloo paratha is of mashed potatoes, a bit of red onions, green chilies, very few spices along with some chopped coriander leaves.

Aloo Pyaaz Paratha

Aloo Ka Paratha can actually be made with or without onions in them. There are times I add chopped onion and mint leaves and make Aloo Pyaaz Paratha for the extra crunch in the stuffed paratha.

You can totally skip it and make aloo paratha without onion. The recipe prep is the same as aloo ka paratha recipe, you just have to exclude the part where I have added chopped onions in the mix.

How To Make Aloo Ka Paratha

Making stuffed paratha could be really tricky. From evenly spreading the stuffing of the paratha to carefully rolling them. Here are some tips and tricks to make the perfect Paratha every time.

I love to eat parathas, being a Punjabi stuffed paratha has been usual in our home. Stuffed parathas are so mouthwatering and fulfilling that I can eat them at any given time. Especially during winters, stuffed parathas with a cup of steaming tea is my favorite thing to do.

Not only potato paratha but other stuffed parathas like Paneer paratha and Gobi paratha is among my favorites too.

Calories In Paratha!

Now, before we start talking about calories in paratha let me tell you that parathas are actually a healthy meal option. I have written all about how to eat healthy breakfast and healthy parathas here.

Stuffed parathas are wholesome and a complete meal in itself. In fact, Aalu paratha is high on carbs that makes it a very fulfilling dish.

How To Cook Healthy Aloo Paratha

It all depends on how you make stuffed parathas. If you use less oil while shallow frying aallu ka paratha it automatically becomes a much healthier option. You can cook paratha without oil or ghee, just smear a little bit towards end make a healthier paratha.

Tips on How To Make Perfect Aloo Ka Paratha

As I said earlier one of the most commonly faced issues while cooking any stuffed paratha is evenly spread of the filling. It so happens that the filling moves to the corner and there is no filling left in the center.

In these cases, just roll the paratha from the edges or watch the aloo paratha recipe video here to learn the technique.

Crispy Paratha Needs Even Cooking

Keeping the heat of the tawa from Medium To Low is the key for cooking crispy golden parathas every single time. Always keep pressing the paratha gently with a spatula or spoon for even cooking of the stuffed paratha.

Recipe Notes- Aloo Ka Paratha
  • If the stuffing of the paratha contains moisture and is watery then the stuffing will spill out from the paratha.
  • Make sure to squeeze water from the stuffing while making stuffed parathas.
  • Knead the dough for good 5-6 minutes for making soft parathas.
  • Use the palm of your hands press it in the center of the dough and knead likewise to make a soft, fluffy dough.

Cook the recipe, enjoy it with your friends and family and tell me all about it in the comments below or by connecting with me on InstagramYoutubeFacebook , Pinterest, and  Twitter where I keep posting about everyday food ideas, recipes and some bits of my life!

Subscribe to my WhatsApp broadcast by sending Whatsapp message “SUBSCRIBE” to +91-8368756817 for latest updates on new recipes, videos, and other food-related info.

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Aloo Ka Paratha Recipe
Aloo Ka Paratha is a perfect appetizer or a meal. Top it with butter and serve it with fresh yogurt for a comforting meal.
Course Breakfast, dinner, lunch
Cuisine Indian, indian cuisine
Keyword aloo, aloo paratha, paratha
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Author Rekha Kakkar
Ingredients
  • 5-6 Boiled Potatoes
  • 2 cup Whole Wheat Flour
  • ½ cup All purpose Flour
  • 2-3 teaspoon Oil
  • ¼ Onion Chopped
  • 1 teaspoon Anardana Powder
  • 1 teaspoon Red Chili Powder
  • Coriander Leaves
  • Salt
  • 1/4 teaspoon Ajwain
  • Water
Instructions
(How To Make A Soft Dough)
  • Take 2 cups of whole wheat flour in a mixing bowl, add half a cup of maida and add salt to taste in it. 
  • Pour a tablespoon of oil and mix the oil until it achieves breadcrumbs like consistency.
  • Add water to make a soft and pliable dough. Knead the dough with the palm of your hand for 2-3 minutes as that not only helps to release the glutton but makes a soft dough.
  • Keep kneading the dough for 6-7 minutes before rolling it for paratha.
  • The dough’s texture needs to be really elastic otherwise the parathas won’t be soft.
(For Stuffing)
  •  Now, take a bowl for the stuffing of the aloo paratha.
  • Add boiled potatoes in them. Mash them well.
  • After that add freshly chopped onions, ajwain, anardana powder, salt and red chili powder in it. Add some chopped coriander leaves and mix the ingredients.
  • Keep them aside. To make stuffing for aloo paratha, exclude onion and mix the rest of the ingredients.
(To make Aloo Ka Paratha)
  • Now, divide the dough into 4-5 parts, roll it in the palm of your hands to make round balls. 
  • Now dust these balls with dry flour and roll them with a rolling pin to make make a circle of 5-6 inch.
  • When you have made the circle add the potato stuffing inside it. Lift the edges one by one and bring back to the center so as to make a roundish ball once again. 
  • Now dust this stuffed ball again with some flour and with gentle movement roll it out once again to about 6-7 inch diameter circle.
  • Heat up a griddle or tava and smear it with the small quantity of ghee.
  • Gently place the paratha over the tava and cook from the side. Cook the paratha until its brown in color.
  • Serve the paratha hot alongside homemade butter and some tangy mint chutney.

The post Aloo Paratha appeared first on My Tasty Curry.

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Kuttu Ke Pakode is a popular and delicious dish made with Kuttu or buckwheat flour. Kuttu ke pakode is wholesome, gluten-free and full of carbohydrates that are just perfect for fasting.  

These deep-fried fritters are one of the most popular kuttu aata recipes for Navratri. I have cooked this Navratri recipe using sendha namak instead of regular salt. Here is a step-by-step recipe prep of how to make Vrat wale pakode.

You can also make the same recipe of vrat ke Pakode using singhara flour. Kuttu aata in English is known as buckwheat flour. So, if you are looking for buckwheat flour recipes this one makes a great snack.

Is Buckwheat gluten free?

Many times I am asked this question Is Buckwheat glutenfree? Yes, buckwheat is a glutenfree flour. Other than this pakoda, You can make Chapati, flatbreads, pancakes, and pooris which buckwheat flour. As I wrote earlier Buckwheat in Hindi is known as Kuttu ka aata.

Buckwheat in Hindi is actually kuttu aata, you may have to find them by these names on a local store.

Kuttu pakora are also known as falahari pakora or Vrat ka pakora. Ingredients required are kuttu ka aata, mashed potatoes, roasted peanuts, green chilies, and few common Indian spices.

I made this kuttu ke pakode for the first time and I just loved its crunchiness and mouthwatering taste. These deep-fried fritters were really soft from inside and crisp from outside with an irresistible nutty flavor to it.

Since buckwheat is gluten-free flour you can make them during fasting or vrat. Buckwheat flour is popular falahari ingredient . I have used buckwheat flour while making Kuttu Ke pakode you can substitute them with water chestnut flour or singhara flour or amaranth flour too.

Like my other recipes, I too have a special way of serving these pakoras so makes them incredibly delicious. So, when you are serving the pakoras, make sure to squeeze some lime juice and garnish it with fried green chilies and coriander leaves. Try this and Thank ma later if you are already not serving these pakoras like this These give the pakoras just the right amount of tanginess and spice.

I had these pakoras with tea and tamarind chutney. You can even enjoy Kuttu Ke Pakode with coconut chutney, falahari chutney or sweet aam papad chutney.

For these pakoras on a regular day, you can even sprinkle some chaat masala on it and eat with tomato ketchup.

This flour can be used to make a variety of recipes. With kuttu atta or buckwheat flour, you can make kuttu ki poori for Navratri. You can even try and make my other favorite Navratri recipes.

How To Make Kuttu Ke Pakode

You all know that I made this recipe for the first time and the best part was that the first batch came out perfectly cooked and crisp. If like me, you too are planning to make these delightful pakoras then keep these five tips and technique to perfectly deep fry them in mind.

Also, while making the pakora batter make sure to the batter is thick. The consistency of the batter should be close to your regular idli batter. If you make these kuttu pakoras in a thin batter (like your everyday pakora) then the pakoras will break or split while deep-frying.

I have deep-fried the pakoras in oil, you can even fry them in ghee or that aromatic nutty flavor. You can make Sabudana ke pakode too.

Recipe Tips- Kuttu Ke Pakode
  • When you are making the batter for the pakoda, make sure that the batter is of thick consistency.
  • I have used sendha namak, you can use regular salt if you are not making for navratri.

Cook the recipe, enjoy it with your friends and family and tell me all about it in the comments below or by connecting with me on InstagramYoutubeFacebook , Pinterest and  Twitterwhere I keep posting about everyday food ideas, recipes and some bits of my life!

Subscribe to my WhatsApp broadcast by sending Whatsapp message “SUBSCRIBE” to +91-8368756817 for latest updates on new recipes, videos, and other food-related info.

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Kuttu Ke Pakode-Buckwheat savory Fritters
Kuttu Ke pakode is a deliciously tasty and crispy snack made with buckwheat flour. Make them during the festival of Navratri or serve them to your guest with tea and tamarind chutney.
Course Appetizer, Breakfast
Cuisine korean
Keyword korean pancake
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Rekha Kakkar
Ingredients
  • 1 cup Buckwheat Flour
  • 3-4 Boiled and Mashed Potatoes
  • 2 green chilies chopped
  • 1 teaspoon Anardana dry
  • 2 tablespoon Roasted Peanuts
  • ½ teaspoon Cumin powder
  • Sendha namak as per taste
  • Water
  • Oil for Deep Frying
Instructions
  • Start with first roasting the peanuts. Heat a pan and add peanuts in it. Keep the heat to low and stir them once or twice while roasting them. Roast them for a minute and keep them aside.
  • Crush them with a mortar and pestle and keep aside.
  • Now, take potatoes and boil them. When the potatoes are visibly cold enough, peel the skin off and mash the potatoes and keep it aside.
  • Now, take a mixing bowl and add buckwheat flour, mashed and boiled potatoes, chopped green chilies in it
  • After that add dry pomegranate (anardana), crushed peanuts, cumin powder and sendha namak in the bowl.
  • Mix all the ingredients and then add water to make a thick batter. Add water in batches to make idli like batter. Keep them aside.
  • Now, heat oil in a kadhai and when the oil starts to smoke carefully shape small balls with your hands and pour the batter in the oil. 
  • Keep the heat from medium to low and deep fry the pakoras until they are crisp.
  • Sprinkle some lime juice on top with fried green chilies and coriander leaves and serve hot with tamarind chutney.


The post Kuttu Ke Pakode-Buckwheat savoury Fritters appeared first on My Tasty Curry.

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Yachaejeon or Buchimgae is an easy, Korean vegetarian pancake recipe. This 10-min-ready eggless pancake (called Pajeon or Pa Jun) is a perfect savory pancake for breakfast, lunch or dinner.  Dip this eggless Korean vegetable pancake in the sweet and savory dipping sauce for a truly satisfying Korean vegetarian breakfast.

This Easy Vegetarian Korean pancake recipe, is perfect for breakfast appetizer or a quick dinner.

Korean vegetable pancake is the recipe you need to cook right now! Popularly known as Pajeon, this Korean pancake has a beautiful golden crust and a melt-in-mouth texture from inside.

Korean Scallion and courgette pancake is a flavorful pancake. Usually, eggs are used to make it, but I made it eggless pancake using minimum ingredients. It is a win-win meal. All the ingredients used to make the pancake is part of our everyday kitchen meal.

Usually, this is topped with a fried egg with runny yolk. But since I was making a totally vegetarian recipe of eggless pancake, I skipped that too.

Pajeon (or Pa Jun) is the Korean name for this delicious pancake. Traditionally, Pajeon is cooked in an egg batter with scallions, wheat flour, and other ingredients. This time I have given this popular appetizer my healthy twist and cooked it without eggs!

I have cooked this pancake using an eggless batter with green onions, zucchini, and flour. Green onions give the pancake a nice flavor. The sweet and salty dipping sauce easily makes this dish a perfect party-starter. I think I am going to make smaller ones more like fritters for my next party for sure.

I have always been a fan of Korean recipes and often cook them. A few days ago I cooked my other favorite Korean Vegetable Omelet Roll inspired by Tamagoyaki. Both Korean Scallion Pancake and Vegetable Omelet Roll are super easy to cook and tastes incredible.

How to make Korean Pa jun pancakes (Pajeon)

You can make a variation of it by substituting zucchini with potatoes, carrots, mushrooms or any vegetables or of your choice while cooking Pajeon. Or you can add any of these along with zucchini for making the recipe.  Moreover, if you are a fan of seafood then you can also mix prawns or shrimps in it.

There is no denying that Pancakes are addictive! On days I am not enjoying my regular omelet and toast and want some change, I often make pancakes.  If you are like me I have quite a few favorite easy and tasty pancakes recipes on the blog.

Zucchini Health Benefits

Zucchini is full of antioxidants and potassium. It boosts energy and improves eye health. Regular intake of zucchini slows down aging and supports healthy circulation of the heart. So, now you have a hearty reason to cook this mouth-watering tasty pancake recipe.

Zucchini Pancake is Super Easy To Cook!

Unlike other zucchini recipes where you have to squeeze the water and then go ahead with the recipe prep, this pancake recipe comes with easy prep for the meal.

While making the batter for the pancake, we rest it for 10-15 minutes. This way the excess water from the zucchini mix with the batter and we get the desired consistency for the pancake.

Korean Pancakes – Recipe Notes

You can make the batter prior and keep them in the refrigerator, just do not add salt if you plan to make pancake batter ahead of time. Add salt only when you are ready to cook pancakes.

With the same batter, you can make Korean seafood pancake by adding your favorite seafood like prawn, fish or any other.

Spicy Dipping Sauce

Jeon tastes great with any sauce, you can even use soy sauce or ketchup. I love serving the pancakes with a spicy soy dipping sauce made with soy sauce, rice vinegar, ginger, Chilli and sesame seeds. These jeon tastes best with this zingy soy/vinegar dipping sauce.

More Pancake Recipes to Try

If you love sweet pancakes Classic Fluffy Pancake, Ragi and Chocolate Pancake, Whole Wheat and Oatmeal Pancake are the best. For savory pancake lovers you can try Besan Cheela, moong dal peas pancakes, eggless spinach omelette is really a pancake masquerading as an omelette.

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Korean Pancake Recipe – Korean Scallion Pancake Recipe
Korean Pancake is a delicious Korean Breakfast recipe! These pan-fried vegetarian Korean pancakes are perfect for an appetizer breakfast or side dish for any meal.
Course Appetizer, Breakfast
Cuisine korean
Keyword korean pancake, pancake
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Rekha Kakkar
Ingredients
  • 250 gram Plain flour
  • pinch Baking soda
  • 500 gram Zucchini coarsely grated
  • 3 Green onions sliced
  • 1 teaspoon Green chili
  • 1/2 teaspoon Black Peppers
  • 2 tablespoon Oil
Instructions
  • To make the recipe, we will start by grating the zucchini first. For that, we will first cut both the ends of zucchini and wash it under running water.
  • Now, on a flat surface, or counter we set the grater and we will shred the zucchini by continuously running it over the large holes of the grater.
  • When done, we will take it out on a plate and keep it aside.
  • Now, we will take a mixing bowl and add flour, grated zucchini, and freshly chopped green onions in it. 
  • Now, add a tablespoon of oil, some freshly crushed black pepper, and salt to taste in the bowl.
  • Now, mix the batter well. Add water in small batches to make a batter of thick consistency.
  • Leave the batter to rest for 10-12 minutes.
  • Now, heat oil in a pan and, when it’s hot, take a ladle full of the mixture and gently pour them in the pan.
  • Keep the heat from low-to medium and cook the pancake until the underneath is set.
  • When one side of the pamcake is cooked, flip and cook it from the other side as well. 
  • When the pancake is cooked, switch off the heat and serve the pancake with dipping sauce.
Video
Vegetable Pancake | Eggless Korean Vegetable Pancake | yachaejeon - YouTube

Cook the recipe, enjoy it with your friends and family and tell me all about it in the comments below or by connecting with me on Instagram, Youtube, Facebook , Pinterest and  Twitter where I keep posting about everyday food ideas, recipes and some bits of my life!

Subscribe to my WhatsApp broadcast by sending Whatsapp message “SUBSCRIBE” to +91-8368756817 for latest updates on new recipes, videos, and other food-related info.

The post Korean Eggless Pancake- yachaejeon – Pajeon appeared first on My Tasty Curry.

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I know many of you follow me from my personal Rekha Kakkar handle on Instagram. But have you checked The official Instagram of Mytastycurry? It is a treasure box of heart-warming, tempting feed. Everyday my team shares delicious recipes and everyday Indian meal plan for your daily inspiration.

I have received love on all my recipes but the top ten recipes which are most loved on the Instagram page of Mytastycurry and tempted my followers to hit that heart-button the most are these.

I am biased when it comes to the following list of recipes because they are picked by you. So, if you have been following me on Instagram your favorite recipe are here. In case you still haven’t followed our official Instagram page. Follow us on Instagram NOW, I promise you a lot more than recipes going forward.

When you do, do not forget to click a picture and post it on Instagram with #mytastycurry #rekhakakkar

Meanwhile, enjoy the top ten delicious recipes from Instagram in all its glory.

Aloo Matar

Aloo Matar is a classic that you can make with just two ingredients- green peas and potatoes! This recipe is an easy, flavorful and hearty Indian curry that you can make in less than 30 mins and enjoy with rice or paratha!

Nepali Aloo Achar

Nepali Aloo Achar is an easy and simple instant pickle from Nepali cuisine made with potato and peas! It is tangy, full of flavors and can either be served as a side dish or as a comforting meal with rice and dal.

Anda Keema Ghotala

The egg is loved all around the world and it comes as no surprise that the scrumptious Anda Keema Ghotala is one of the most loved recipes of the page. Anda Keema Ghotala is a spicy egg curry that tastes delicious with even bread or pav.

You can make them on days you want to enjoy some comfort food that is super quick and easy to make.

Grilled Cheese Toast

You will never see plain toast and a tawa the same way after you make this incredibly Cheesy Masala Grilled Toast. It is the perfect appetizer that you can proudly serve your friends on that late-night movie-marathon or have with your tea for a light snack.

Balti Paneer Masala

This insanely delicious Balti Paneer Masala is here to make sure you never order from takeaways anymore! Super easy to make, this recipe is all about soft, tender chunks of paneer simmered in a spicy tomato gravy made with freshly roasted ground masalas. Enjoy it with steamed rice or some buttery soft naan.  

Chocolate Muffin

Even if you are a beginner, you can make Chocolate Chip Muffin in a breeze. It is everything a perfect cookie should be- sweet, chocolaty and perfect!

Matar Paneer Cutlets

Matar Paneer Cutlets is a guaranteed crowd-pleaser that should be on your to-do recipe list. Do not discard this snack as a plain one because these simple ingredients are key to its mouthwatering taste.

Rajasthani Mirchi Vada

Rajasthani Mirchi Vada is a snack that will disappear from any gatherings within seconds! If you have ever been tempted by its golden brown covering with spicy aloo masala stuffing then you need to make this appetizer.

Palak Patta Pakora

Another Pakora Snack! This time these palak pakoras are stuffed with healthy spinach! Spinach, onions, potatoes, and paneer on the inside with a crispy golden covering on the outside this mouthwatering appetizers is totally insta-worthy!

Methi Malai Paneer

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A pristine blue flowing past a set of art-filled palaces and picturesque canals, Venice is a city of dreams and romance. Vacation Season India is approaching fast and here I have compiled my travelogue for a place to stay in Venice as well as what to see in Venice as well as neighbouring Island of Murano and Burano.

Venice is a wonderful city that has all things beautiful to offer. If you are a wanderer then you will have the best time in Venice, Italy.

The floating city built on the waters of the Adriatic Sea and surrounded by a 1000-year old historic culture, Venice is a perfect example of love, art, and history. And, I have always wanted to visit this beautiful mystic city. I wanted to know how a city built on 118 islands in the middle of the Venetian Lagoon, with no roads-is still floating! The city of Venice, is famous for it’s 26 miles of canals and waterways.

Also, I have been enthralled by its Venetian Gothic architecture and gorgeous canals. And, I am delighted to say that the moment I got the chance to visit Italy’s most famous travel destination, it’s safe to say that I grabbed the opportunity with both hands.

Venice was magical! I am still charmed by its beauty and influential architectural landmarks. I loved how Venice architecture style is a fusion of both Byzantine and Islamic forms.

You can see a heavy influence of Palladio designs across churches and urban residence of the city. Palladio design actually refers to Andrea Palladio designs which were influenced by both Roman and Greek Classicism. Andrea Palladio is one of the most famous architects of Venice.

So, by now if you are planning your first trip to Italy or can easily relate to my excitement and relive your Venice moments then buckle up as I take you to a mini trip to Venice.

Here are a few tips and quick insights into the gorgeous city of romance. The list will help you plan your trip to Italy even if it’s for a day! For the best holiday in Italy, follow through the list and know what are the things to do in Venice Italy.

Where To stay In Venice

After travelling for so many years I have come to a conclusion that, when you are visiting any city where are you staying makes a lot of difference in your experience of that particular city.

So if you are visiting here, where to stay in Venice is going to make a difference. There are many neighbourhoods each with it’s own merits and demerits. It all depends on your preference. I can write a full article on this. If you stay near main piazza, Piazza San Marco, pro is it easy to commute any where very easily. The disadvantage is, it is expensive, and also crowded most of the times.

Also, you could stay one of the nearest islands on Venice from where you can commute to other places easily through ferry or vaporretto.

Lido De Venezia

We decided to stay on Lido Island, a very peaceful Island very short vaporretto ride from San Marco square. But that does not mean it is not touristy. The architecture is a mix of modern and traditional venetian. Many hotel and air BNB options to choose from.

I loved the vibes of Lido more than main Venice city. Cool breezy evenings spent enjoying the music and songs in small cafes strewn around the island or spending quite time on shore watching city go by following it’s routine while you sip and eat It was almost magical.

Wander Around the Beautiful City

Venice is a city that will bring out the wanderer inside you. It’s a place that will hanker you to put down your map and just wander through the city and get lost in its stunning tiny alleys and narrow canals. These canals are home to the true Venetians Italy.

We suggest you ditch your high heels and grab a pair of comfortable shoes before leaving your hotel room or apartment. Venice is a pedestrian city, so there is a lot of walking to do and a pair of comfortable heels will be like a blessing!

Explore the beautiful Piazza San Marco

Chances are you have already seen the Piazza San Marco aka Saint Mark’s Square via Instagram. You can start the sight-seeing from Saint Mark Square itself. Lined with shops, cafes, and museums, the Piazza San Marco is magnificent.

Palazzo Ducale Museum

Palazzo Ducale is a museum, unlike others. The museum is full of secret chambers, prisons, and the popular Bridge of Sighs. Since the museum is huge, you need to plan ahead and spare a few hours to explore the museum in depth. If you are on a day trip to Venice then you can either start early or skip it and visit the Bridge of Sighs instead.

Campanile di San Marco

Grab your camera and climb the Campanile for a breathtakingly top view of Venice. Don’t fret about climbing stairs as the only way to reach the top of the Campanile is by the elevator.

Though the hours vary by the season, San Marco is usually open from 08.00 am to 08.30 pm. It will cost you around €8. Unfortunately i do not have any photo from this because I accidentally deleted those from camera cards

Watch the Sunset at the Ponte di Rialto

One of the most popular bridges of Venice, Ponte di Rialto is where modern meets history. The bridge is famous for its iconic view be it at the time of sunset or sunrise. Watch by a corner or join the crowd of tourists the gondolas and ferries travel up and down the Grand Canal from this spot is fascinating.

Take the Gondola Ride

No trip to Venice is complete without the Gondola Ride through the canals. Though the city of Venice has set the rate for Gondola rides, that is usually around €80 per 40 minutes (€100 after 7 pm). You will still have to negotiate with your gondolier before you ride.

Hop on the ride after you negotiate the cost and time with your gondolier, and if you want him to sing you will have to pay some more.

The Vaporetto

Vaporetto is a water bus that will take you to-and-fro the main sites of the city. If you are looking for something cheap yet interesting way to tour the Grand Canal, then Vaporetto is your best bet.

Always try to travel through the Grand Canal around late afternoon, as most of the crowd will be traveling the opposite direction, so you get to enjoy your ride and the site at its fullest.

Get Yourself a Sight Seeing Pass

The best way to visit Venice in a day is to get yourself a pass. So, even if you just want to visit museums in Venice, then you can save your time and money with the ‘museum pass’. In just €24, you can cover 11 museums including Murano Glass Museum and Doge’s Palace. Though, note that the popular Secret Itineraries Tour at the Palace isn’t included in this ticket.

You can also take Vaporetto Pass for easy traveling around the city.

Isola di San Michele

Isola di San Michele or San Michele Island is known as Venice’s Cemetery Island. It was inhabited for a longest time by Camaldolese monks. And later on people of Venice due to shortage of place decided to build this 4 acre cemetery on this Iceland.

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Spring cooking is all about cooking with fresh vibrant produce and creating delicious and healthy meals with spring vegetables. Here are a few of our favorite Indian recipes that you can cook using spring vegetables.

As the chilly days come to an end, there is nothing more welcoming than the sight of fresh Spring Vegetables. Spring is the time to enjoy juicy, delicious, and colorful fruits and vegetables which are packed with healthy nutrients.

From fresh peas, green broccoli to crisp lettuces the season of spring is a reminder of exquisitely looming produce. Keeping the vegetables in mind, we are here with ideas on how to cook these leafy spring vegetables.

There is no denying feasting on vegetables at their peak season not only adds variety to our diet but saves our money as well. As they are grown in their ideal season, the following vegetables are packed with rich nutrients and tastes wonderful.

Here is a list of Spring Vegetables and ways to cook them this springtime.

Green Peas Recipes

Fresh Green Peas comes in the season of spring and continues well into summer. Peas are an excellent source of protein (around 9 grams per cup), vitamins, iron, and manganese.

Green peas are crunchy, sweet and can be eaten both raw and cooked. You can enjoy them as a tea-time snack or in curries. Make these recipes with peas and have them quickly.

Hare Chane Ke Shami Kebab,

Matar Paneer Cutlets,

Matar Mushroom Curry,

Hare Matar Ki Ghughni,

Vermicelli Veg Pulao,

Matar Paneer, and

Matar Paratha.

Broccoli

Broccoli is loved by many and is a hearty vegetable packed with fiber and anti-oxidants. This green vegetable that looks like a happy mini tree can be served either steamed, roasted or raw.

The best way to eat broccoli is by purchasing a firm, green broccoli and then make Za’atar roasted broccoli cheese soup, Broccoli Soufflé, Besan and Broccoli Cheela or Broccoli and cheese stuffed potato skins.

Radish

From leafy green top to classic red round Radishes are known for their various shapes and sizes. The most common of all, Daikon Radish has a mild-flavor with long, white root and green leaves on the head. They are rich in Vitamin B and Potassium.

You can either stir-fry them, add them in salads or toss them in soup, radish add flavor to them all. Here is how to make Radish stir-fry and Mooli Ki Sabzi.

Cauliflower

Cauliflower is one vegetable that can easily past the list of both healthy and comfort food in one go. Cauliflower helps fight inflammation, support weight loss and improve digestion.

You can use cauliflower to make healthy cauliflower rice, low-carb Jambalaya, tangy Aloo Gobhi sabzi, or crispy parathas. You can even make quick tea-time or roast them with cheese.

Mustard Greens/ Sarson

Mustard green is leaves of the mustard plant and mustard green recipes are quite popular for their tangy, bold taste. They contain a high level of antioxidants, helps lower cholesterol and are prized for their high Vitamin A, C and K content.

Add some stir-fried mustard in your salad for that extra flavor or go extra and make the traditional Sarson Ka Saag (Mustard Green Curry).

Carrots

Bright Orange root vegetable is tempting, crunchy and versatile. Though I love red carrots more those are available in winters so any color carrots black, white and purple color, I dig them all. Like other spring vegetables, carrots too provide many health benefits.

Carrots can be eaten as a dressing for salads or sweet desserts. You can make sweet carrot pudding, or warm tomato and carrot soup.

Spinach

Loaded with tons of nutrients, antioxidants and vitamins Spinach is one of the most nutrient-dense green leafy vegetables. Often sold in bundles, Spinach is freshest in the season of spring. Scientifically known as Spinacia oleracea, spinach is full of iron, vitamin B and magnesium

Enjoy Spinach in a fluffy Spinach Cheese Omelette, smoky Punjabi Dal Palak, delicious Mushroom and Spinach Curry or comforting Spinach Soup.

Methi

Methi or Fenugreek leaves can easily be the spot from their bright green leaves. Fenugreek is one such vegetable which is used as a herb and spice. They have an aromatic, sharp taste that can instantly enhance the flavor of any recipe. Look for fresh green leaves when buying Methi/fenugreek leaves from the local market.  

You can make a number of recipes with fenugreek leaves like Methi Na Gota, Methi Muthia, Methi Thepla, Methi Masala Poori, Methi Malai Paneer Curry.

Enjoy all these fresh springtime vegetables and refresh your mind. You can tell me your all about your favorite vegetable in the comments below or by connecting with me on Instagram, Youtube, Facebook, Pinterest and  Twitter where I keep posting about everyday food ideas, recipes and some bits of my life!

Subscribe to my WhatsApp broadcast by sending Whatsapp message “SUBSCRIBE” to +91-8368756817 for latest updates on new recipes, videos, and other food-related info.

The post Indian Recipes to cook Spring Vegetables appeared first on My Tasty Curry.

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Sooji Fingers is delicious and healthy, quick vegetarian Indian Tea Time snack. Crispy, soft, spongy and surprisingly easy to make this Indian semolina recipe is my healthy twist from a popular Gujarati snack. It makes a perfect party appetizer or a teatime snack.

Suji finger is a perfect appetizer that is light but still full of flavors. Sooji which is Indian semolina or farina combined with curd is good for the stomach. That makes it a healthy snack compared to deep fried snacks.

The rich smoky flavor is infused by tempering it in hot red chilis and aromatic and flavourful curry leaves. So ditch those deep fried potato fries and try these sooji sticks or sooji fingers for the best of taste and a healthier option.

I can’t even begin to say how much we love this snack for teatime. The slight sweetness that comes from sugar along with mild heat from green chilies makes this recipe a must have.

Since these sooji fingers are pan-fried (or tempered) they become delicious crackly crispy outside. Makes for the right amount of bite to this snack. This Indian appetizer is just what you need in your snack and it tastes perfect with green chutney or coconut chutney both.

And, if you needed another reason to make this snack then let me tell you this recipe comes together in less than 40 mins.

As I said earlier, Sooji fingers is a traditional Gujarati snack with my twist in it. I would leave on you to guess and tell which recipe am I talking about.

How to Make Sooji Fingers – Video Recipe

Sooji Sticks - Healthy Semolina Snack - Suji ka Nashta - Indian Snack Recipe - Breakfast Recipes - YouTube

I am always on the look-out for recipes to make healthy and tasty snacks for tea time. So, imagine my excitement when I tried this recipe and it came perfectly in the first trial itself.

Another one is the fact that you can cook it with very few common ingredients. Most of the ingredients for this recipe are available in every Indian kitchen pantry.

Other than teatime you can pack these sooji sticks your kid’s lunch box. I can assure you they will return with empty tiffin boxes. Win-win situation because you packed a healthy snack and kid got a tasty snack.

How To Make Sooji Fingers/ Suji Sticks

The recipe has two parts. I start with making the batter first. Mix semolina (sooji), curd, ginger-green and other spices mentioned in the recipe below. To save time, I put the steamer on the stove while making the batter. Because the recipe involves the use of baking soda so adding it just before I put it for steaming helps in a better texture.

I suggest that you do it at once because baking soda produces carbon dioxide which will help sooji fingers to rise and give the desired sponginess you need in the recipe.  If you are not quick enough it will be denser.

Semolina Fingers – Recipe Notes

Though the recipe is simple there are few things you need to keep in mind while making them.

  • Brush some oil on the baking tray prior to pouring the suji batter in it.
  • Sooji sticks are a great make ahead Indian snack. Simply follow the recipe till cutting them. Do not add tempering or crispen them. Keep them in refrigerator or freezer depending on time frame. When you are ready to serve to add tempering and cook until crisp.
  • When you pour water in the steamer, first allow it to reach the boiling point. Do not put the baking tray on the steamer until steam starts.
  • When you are pan-frying the fingers, try not to over-fry them and cook them on medium to high heat.
You May Like to Try

I love sooji snack recipes and tea time snacks, so here sooji/semolina recipes on the blog here.

Semolina and potato squares,

Sooji Halwa, and

Sooji Halwa in the microwave.

Print
Sooji Fingers – Semolina Fingers
Sooji Fingers is delicious and healthy, quick vegetarian Indian Tea Time snack. It also makes a make-ahead Indian starter for parties or excellent snack for lunch box. 
Course Appetizer, Snack
Cuisine indian cuisine, north indian
Keyword teatime snack
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Author Rekha Kakkar
Ingredients
  • 2 cup Suji /Semolina
  • ½ cup Curd
  • Salt to taste
  • 1 teaspoon Sugar
  • 2 teaspoon Oil
  • 1 teaspoon Ginger-green chili paste
  • Lime juice
  • Water
  • Baking Soda
(For Pan-fry)
  • 1 tablespoon Oil
  • 1 pinch of Hing/ asafoetida
  • 1 teaspoon Mustard Seeds
  • 1 Sprig of Curry Leaves
  • 2-3 Red Chili Whole
Instructions
  • Take a mixing bowl and add suji and curd in it. After that add salt to taste, sugar, and oil in it. 
  • After that add a green chili and ginger paste in the bowl. Now, squeeze some lime juice on it and mix well. 
  • Mix the ingredients well and slowly pour water to make a batter. Add water in small batches to make a batter of thick consistency.  
  • Now, grease some oil on a baking tray and pour the batter in it. Remember to be a multi-tasker and quickly add baking soda (the suji batter) prior to pouring the batter on the tray.
  • Place a steamer on the stove and pour water in it. When the water reaches its boiling point, put the baking tray on top of it. Cover and steam-cook the suji fingers until they rise and break on the surface.
  • When they are steamed, witch off the heat and carefully take the baking tray out of the steamer and place it on a flat surface.
  • Allow it to cool, and then cut them vertically in shape of finger chips.
  • Heat a teaspoon of oil in a pan. When the oil is hot enough add hing, mustard seeds, a sprig of curry leaves in it.
  • Break red chilies in half and add them in the pan too.
  • After that take sooji fingers and carefully place them in the pan. Keep the heat medium-to-low and fry them from all side until they are crispy and golden brown. You can pan-fry them in batches if you like.
  • When all the fingers are pan-fried, switch off the heat and serve them with your favorite chutney.

Enjoy this delicious appetizer or teatime snack with your friends and family and tell me all about it in the comments below.

For latest updates with me on Instagram, Youtube, Facebook , Pinterest and  Twitter where I keep posting about everyday food ideas, recipes and some bits of my life!

Subscribe to my WhatsApp broadcast by sending Whatsapp message “SUBSCRIBE” to +91-8368756817 for latest updates on new recipes, videos, and other food-related info.

The post Sooji Fingers Recipe – Tasty Indian Tea Time Snack appeared first on My Tasty Curry.

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We all love potatoes! Yes humble potatoes are sheer love served on a plate. And why not? these are so versatile that you can turn them from a side dish to a full-course meal in a breeze. Here is a list of our top 10 easy Indian Potato recipes for dinner.

There are endless ways to serve potatoes. Even if your pantries are filled solely with these brown round veggie, you can still make delectable recipes for cozy dinners, weeknight dinner or festivals. We bet that with these top 10 potato recipes on board, you will have delectable home-cooked recipes in the bat of an eye.

These mouth-watering recipes will guarantee that your guests are happy and expecting another round of these recipes on the table.

From flavourful curries, stuffed parathas to roasted ones, here are top 10 ways to turn plain potatoes into tempting dinner.

Aloo Katli Masala

The addictive Aloo Katli Masala is a perfect vegetarian side-dish or appetizer that you will enjoy serving your friends and family. Thick round slices of potatoes pan-fried in aromatic spices this recipe are mouth-watering, to say the least.

Chettinad Fry Potato

One of the easiest recipes of the list, Chettinad Fry Potato is spicy, flavorful and perfect for a comforting dinner. Cooked with Chettinad masala, this potato fry makes for an ultimate side dish to roast.  

Chatpate Masala Aloo

Chatpate Masala Aloo is a perfect budget-friendly meal that is easy-to-cook and fulfilling. Soft-boiled potatoes tossed in rich-aromatic spices, chatpate masala aloo tastes great with parathas or rice and dal.

Potato Curry

Prepped in just 20 minutes, this easy curry just needs potatoes, basic spices, and a few tomatoes. The popular Aloo Tamatar Ki Sabzi aka Potato Curry will bring nostalgia back full-force.

Scoop this tasty potato curry with some khasta poori or paratha for a lovely dinner.

Til Wale Masala Aloo

Til Wale Aloo is a Punjabi style that is spicy and cooked with a generous amount of masala. Til wale aloo curry is for days you want to cook something plain or need a side-dish with your leftover rice and dal.  

Kashmiri Dum Aloo

These delicious baby potatoes are cooked in a creamy curry and have a distinctive Kashmiri flavor to it. The Kashmiri Dum Aloo recipe is a show-topper and so dangerously delicious that you can’t help but finish it all off.

You can have it with steamed rice, butter naan or with Amritsari kulcha.

Mathura Ke Dubki Wale Aloo

Forget takeaways, this potato curry recipe is the classic meal for a dinner date. If you have a guest to entertain then Dubki Wale Aloo is exactly what you need to serve them with.

Go all extra and serve it with poori or paratha and dessert.

Chutney Wale Aloo

Roasted Potatoes tastes amazing and the finest example of it is this Chutney Wale Aloo Recipe. Crispy pan-fried potatoes dunked in tangy green chutney, this aloo recipe is one such potato recipe that all-potato lover should make.

This one-ingredient recipe tastes great with jeera rice and dal or plain roti.

Amritsari Kulcha

Spice up your dinner with the authentic Amritsari Kulcha. This Punjabi style kulcha is full of flavors and filled with spicy potato filling. Plan your dinner ahead and make Amritsari Kulcha with potato stuffing and serve it with fresh curd.

Nepali Aloo Ka Achar

On days you are in the no-cooking zone and have potatoes left in the pantry, don’t fret and just simply make the tangy Nepali Aloo Ka Achar. The potato recipe is often served as a..

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Punjabi Kadhi Pakora, A traditional punjabi kadhi recipe served as Kadi chawal combination. This quintessential punjabi curry with pakoras is one of most favorite dish in most Punjabi homes.

Today I am sharing this spicy kadhi pakoda with aromatic basmati rice aka kadhi chawal.

This easy-to-make besan curry recipe is prepared with gram flour/ besan in a yogurt base. It’s rich tangy flavor comes from from sour curd and  curry leaves.

Punjabi Kadhi is simmered on slow for a long time, so it is slightly thicker in consistency. Pakora are added in last and simmered some more. It is usually served with steamed basmati rice or jeera rice. You can even scoop it with roti or paratha as per your preference.

In authentic punjabi recipe that my mother makes, she adds aloo pyaz pakora. But now I try to experiment more so I try making kadi pakoda with a variety of pakodas.   

Still these onion potato pakoras are my favorite too. If I am serving Punjabi Kadhi for dinner then I make some extra batter for pakoras and sneak out some pakoras for tea.

My another recipe of Kadhi pakora has spinach pakora. That version pakoda are shallow fried. Spinach not only enhances the flavor but also makes this pakora curry healthier .

Kadhi Pakora is a perfect meal for days you are bored with regular dal and rice. If you want you can make kadhi pakora plain with yogurt and besan and have it at lunch with rice, aloo sabzi, and papad.

Many regions of India have their own version of dahi Kadhi. In Rajasthan and Gujarat, it is usually considered as a light meal and kadhi is thinner in consistency. Also it is served with khichdi, roti or rice. Most often these both differs from Punjabi Kadhi as it is eaten without pakoras.

Sindhis make their kadhi without dahi/yogurt. Sindhi kadhi is a besan curry and vegetables but no curd at all.

How to Make Punjabi Kadhi Chawal Recipe Punjabi Kadhi Pakora Nutrition

Punjabi Kadhi is cooked with yogurt as the base, it has a cooling effect that makes it an excellent curry recipe to cook in summers. Besan is naturally high in proteins than wheat flour, has a low GI and vegan option.

 

 Punjabi Kadhi Pakora Recipe Notes
  • It is important for the curd to be sour, otherwise it won’t taste that good.
  • To make the curd sour instantly I transfered the curd to a bowl and allowed it to rest in room temp for 4-5 hours.
  • If you do not have sour curd and no time to follow above step you can add a 1/3rd teaspoon of amchur powder while cooking the kadhi.
  • Do not simmer the pakoras too much. If the pakoras are added too early before serving then they may turn mushy and soggy. 

Punjabi curry recipes are easy to cook. Few of my other favorite vegetarian recipes you should try

Sarson Ka Saag,

Kala Chana,

Sookhi Aloo Methi,

Tamatar Ki tari and 

Chana Masala.

Print
Punjabi Kadhi Pakoda
Punjabi Kadhi Pakora, A traditional punjabi kadhi recipe served as Kadi chawal combination. This quintessential punjabi curry with pakoras is one of most favorite dish in most Punjabi homes.
Course curry
Cuisine indian cuisine
Keyword kadhi, kadi, punjabi
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 230kcal
Author Rekha Kakkar
Ingredients
For Pakore
  • 100 gram Besan/Gram flour
  • 1 tablespoon Coriander leaves
  • 1 teaspoon Red chili powder
  • Salt to taste
  • 1/2 teaspoon Baking powder
  • Oil for frying
  • 1 small onion sliced
  • 1/2 tsp carom seeds ajwain
  • 1 small potato thin sliced
  • 1 cup fenugreek leaves methi
For Kadhi
  • 3 tablespoon Besan/Gram flour
  • 1.5 cup Yogurt
  • 2 tablespoon Oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Fenugreek seeds methi dana
  • 10-11 Curry leaves
  • 2-3 Red chili dried
  • 1/2 teaspoon Turmeric powder
  • Salt to taste
  • 1 teaspoon Red chili powder
Instructions
  • Take a bowl and mix besan, coriander leaves, red chilli powder, carom seeds salt to taste  turmeric powder, methi leaves and make a thick batter.
  • While making the batter for the pakoda, add water in small batches so that we get a thick batter for pakodas. When the batter is of thick consistency, keep it aside and proceed with the other step.
  • Now, heat some oil in a pan. When the oil is ho enough carefullt, drop a spoonful of pakoda batter in it. Allow the pakodas to fry.
  • When one side is cooked then flip and cook from other side as well. Fry all the pakodas until they are golden brown. Allow all the pakodas to fry and when they are done, switch off the heat and keep them aside.
  • Now, in a mixing bowl, whisk curd/yogurt and mix besan (chickpeas flour) in it. 
  • Now heat some oil in another pan. Add mustard seeds and fenugreek seeds in the pan. When the seeds start to pop up then add curry leaves and whole red chili in it.
  • Stir-fry for 15-20 secs and then add besan and curd mixture in it. Add small amount at a time and keep stirring it.
  • Add salt, turmeric powder and red chilli powder.
  • Bring the punjabi kadhi to boil and let it simmer on a slow heat for about 15 minutes. Stir occasionally.
  • After 15 mins add the pakodas and simmer the Punjabi kadhi for about 5 more minutes.
  • Your kadhi pakoda is ready to serve with rice or paratha.

If you like the recipe, share it with your friends and family. Also, like us on FacebookTwitterInstagram, and Whatsapp. Pin us on Pinterest, we would love to hear from you do leave your comments below. You can also subscribe to Our WhatsApp Recipe broadcast for Free by messaging Subscribe on  +91-8368756817

The post Punjabi Kadhi Recipe|Punjabi Kadhi Pakora appeared first on My Tasty Curry.

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