Kadi Pakoda

Ingredients:

Oil-1 cooking spoon

Cumin seeds-1 tspCloves(Loung)-2
Black pepper- 2
Salt- About 1 spoon
Tumeric(Haldi)- 1 spoon
Coriander leaves

Besan mixture

Curd(dahi)- 500ml
Gram flour(besan)- 3 cooking spoons
Asafoetida (hing)- 1-2 pinch
Water- about 2 -3 litre

Masala mixture

Onion-1
Tomotoes- 2-3
Green chilly- 1-2
Red chilly powder- 1 spoon
Ginger garlic paste- 1 tablespoon

( One can use grated onion and tomatoes if mixer is unavailable)

Tadka

Oil-1 spoon
Dry Red Chilly-3-4

Curry leaves(Kadi pata)-5-6

Pakoras

Besan -according to need.
Fennel seeds(Sauf)- few
Baking soda-2-3 pinch( more baking soda means it quenches more oil)
Ginger garlic paste- 1 teaspoon

Salt- a pinch
1 spoon oil in besan
1/2 tsp red chilly powderWater
Oil-for frying

Recipee

Kadi -

1. Take about 500 ml of curd and blend it well using a fork. Put the besan in it and blend it well so that no lumps are formed. Put the hing in it and blend well by adding some water.

2.Take all the masala ingredients and blend it well in a mixer.

3. Take oil in a cooker and put cumin seeds, loung and black pepper and then put the blended mixture. Put haldi and cinnamon stick (darchini) and a bit of salt for the mixture to cook nicely. Let the mixture cook nicely till it let out oil.
4. Put the blended besan mixture into the cooker followed by 2 litre of water. If the mixture seems thick you can add 1 more litre. Stir it properly and keep stirring till it comes to boil. The flame should be high till boiled.

5. Once boiled, Add the salt. Cover the cooker and let it let out around 2 whistles. At this time the flame should high and then bring the flame to lowest after the whistles. Let the kadi cook for about 20 more minutes and then close the flame.

6. Once the cooker had let out all the steam stir the kadi nicely with the cooking spoon and add salt if less..

Tadka.

1. Heat some oil in a pan. Break the dry red chilly and take out the seeds from inside and then put them in the oil. Also put some curry leaves.

2.Once the red chilly break out, put the whole mixture in the cooker. If you want you can put some kadi in the pan let it cook a bit and then put it back in the cooker.

Pakoras
1.Blend the pakoras ingredients with water so no lumps are formed and a good consistency is reached. Add some sauf to it. Add 1 desert spoon of baking soda just 5 minutes before making them or else they flatten the pakoras. Add salt and bit of red chilly powder if you like.

2. Take some oil in a kadai and heat it. Then make some mixture and put it in the oil to make some pakoras. Fry them nicely and take out and put them directly in the kadi.

3. Decorate the kadi with some fresh coriander leaves.

The home cooked Mom special Kadi pakoras are ready. One can serve them with rice to make a hearty meal of kadi chawal.

Note: To have a layered top in cold kadai, put the hot kadi in the bowl, cool it and then store in the fridge. Also avoid re heating kadi or it becomes thinner.

Suji Ki Katli

Ingredients

Suji(semolina)-2 cups

Besan( Chickpea)- 1 cup

Sugar- 3 cups

Ghee- 1 spoon+1 spoon (tablespoon)

Water- 6 cups

Milk- 1 cup

Malai- 2 tsp

Grated dry cocunut-1

Raisins(kishmish)-10-15

Small cardomon - 6-8 (use seeds)

Chirongi(melon seeds)- handful

Badam- blanched and grated (optional)- I didnt use.

Kevda-1 tsp

Recipe

1. Saute suji in a kadai till golden brown and take it out.

2. Add I tsp ghee in a kadai and add sauted suji and besan to it and do it till its sauted nicely( golden brown in colour) and leaves a smell. Make sure besan does not has knots and if it does remove it. The sauting with ghee is optional for katli so one can just saute alone too but ghee makes it delicious and soft.

3. Take 1 tsp ghee in a pan and add raisin and small cardomon. Once raisins swell immediately add 1 cup sugar and 1 cup water to it so raisins dont burn. Then add rest of the sugar and water to it.

4. Cook till sugar gets dissolved and the mixture gets sticky.Keep stirring while cooking and check mixture by touching the mixture and see if its sticky.

5. Add sauted suji to it or this mixture to kadai and then add milk, malai to it. Add chirongi, coconut to it. Stir it nicely fastly till its too heavy to stir and so all water is drained and its ready to be frozen. It takes 1-2 minutes.

6. Take a big thali and use ghee to moisten it. And then pour the full mixture to it and spread it with spoon to be even and let it dry under fan.

7. As its tuff to cut when its dry...marks square pieces in it when wet and when its almost hard, remove the pieces and store in a box.

Lauki Ke Kofte

For the Koftas

1 kg Lauki (Bottle Guards) peeled and grated

1 onion grated ( one can also add few thinly cut onion pieces for crunch)

2-3 green chilly (thinly cut)

Red Chilly powder-1/2 tsp

Ginger garlic paste-1 tsp

Besan- 1 cup or as much will dissolve the lauki properly

Salt- 1/2 tsp or according to taste

For the masala

1 Onion

2 tomotoes

2 tsp coriander powder

1 tsp red chilly powder

1/2 tsp tumeric powder

Salt- 1/2 to 1 tsp according to taste

Oil for frying and masala

1 tsp Cumin seeds for masala

Coriander leaves for garnishing

Recipe

1. Wash , peel and grate the launki.

2. Squeeze water from the launki and keep in a bowl.

3. Squeeze water from the grated onion and add in the same bowl.

4. Add rest of the ingredients except besan.

5. Add besan and mix it all nicely and make into nice dough.

6. Take small pieces from the dough and make small pakoras sized balls.

7. Heat oil in a kadai and make the pakoras and take it out and drain oil on a paper and keep it aside.

8. Mix the masala ingredients except salt in a grinder.

9. Take oil in a pan and heat it.

10. Add cumin seeds to the oil and let it splutter.

11. Put the mixture along with salt and fry it till it leaves oil and is done like bhuna masala. Keep adding water and do it.

12. Add water according to consistency for the gravy and boil it for few minutes

13. When water is boiled add the pakoras and coriander leaves and cook for4-5 minutes so that koftas become soft and serve.

Note: We can make kofta raitas too by adding the fried koftas in dahi .

Gatte Ki Sabzi(Rajasthani)

Ingredients

Cumin seeds- 1 teaspoon

Asafoedita(Hing)-1-2 pinch

Oil-2 cooking spoon

Salt to taste

Gatte

Gram flour(besan)-1-2 cups

Ginger garlic paste-1teaspoon

Carom seeds (Ajwain)-1/2 teaspoon

Coriander powder-1/2 teaspoon

Fennel seeds(Saunf)-1 teaspoon (optional)

Asafoetida(hing)-1-2 pinch

Red chilly powder-1/4 teaspoon

Salt-1/2 teaspoon

Water

Curry

Onion- 1

Tomotoes-2

Coriander powder(Dhaniya)-2 teaspoon

Red chilly powder-1/2 teaspoon

Tumeric powder(Haldi)-1/2 teaspoon

Green chilly- 1

Recipe:-

Gatte

1. Mix all the ingredients of making gatte and make it into a stiff dough (like that used for making chappaties)

2. Make long and thin strips from this dough.

3. Take some boiling water(1-2 cups) and put these strips in them and boil them for 5-6 minutes.

4. Strain the water out from the gatte and keep the water aside.

5. Cut these strips into small pieces.

6. Take 1 spoon oil in a kadai and heat it.

7. Put the gatte in it and fry till golden brown and then remove it into a plate.

Curry

1. Take all the ingredients of the curry and mix in a blender.

2. Take oil in a pan and heat it.

3. Put cumin seeds in the oil.

4. Add the masala in the oil and fry it. Cook the masala nice by adding few drops of water now and then. Make it a bhuna masala. Also add hing during this time. Fry the masala till its cooked and leave out oil.

5. Add the fried gatte to the done masala along with the strained gatte water. Mix it properly.

6. Add some water according to consistency.

7. Close and lid and let gatte to cook for 4-5 minutes.

8. Garnish with fresh coriander(optional)

The rajasthani gatte ki sabzi is ready.