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.

Gazar Halwa

Ingredients:

Carrots - 2 kg, cleaned, scrubbed, and grated to shreds(red carrots)

Sugar - 1 medium bowl(4 cups)

Milk- 3-4 kg(thickened)

Almonds - 15, blanched and cut

Cashew nuts - 15

Elaichi seeds (from 3-4) - roast on tawa and then grind it.

Ghee or butter - 2 tablespoons (preferably Indian ghee)

Method:

1. Grate the carrots and then put it in a kadai to cook. It will leave lot of water and get cooked in it. Don't add milk in the starting or gajar will become black. Later Add 1/2 cup milk if you want.

2. Take milk in a heavy-bottomed vessel and let it thicken. Let it be thickened to be turned into khoya. Or else one can use khoya made earlier/ from outside, just fry it in ghee to soften and crumble it nicely.

3. Once the water from carrots have dried up, add sugar to it and add 1 spoon ghee to it and let it cook nicely till they thicken nicely.

4. Add khoya when there is no trace of water and Keep stirring and then add nuts.

5. When done add elaichi powder and kevda and close the kadai with a plate .

6.Serve hot

Alternative method.

One can cook this halwa in milk too. Put milk in kadai and cook till it thickens and condenses into half. Then add the carrots. and keep stirring and removing milk from sides till water dries up. Then use the same process as above. Add 100 -250 grams of khoya in the end.

Nutrela Pasta and Butterscotch Desert

Ingredients 

500 grams pasta

2-3 tablespoon nutrela

2 spoon butter

1 spoon pasta seasoning

4 cloves

2 green chilly

1 big onion

2 -3small capsicum

2 tomatoes

Salt

Few drops of tomato puree/chilly ketchup

Grated cheese

Cream (optional)

Recipe 

1. Put water to boil....when boiled add pasta...with spoon of oil and salt.....when done strain and run cold water over it....in the same boiled water....put those handful of nutrela till they swell....keep pasta in side

2.Take 2 spoon butter in pan Add a spoon of pasta seasoning .

3. Add 4 cloves of garlic and 2 green chilly and fry nicely ....then add onion and let it fry nicely.

4.  And then add capscicum ( 2-3) to it...and nutrela ( or else fry them in butter seperately ) and then add or fry there in butter so its crispy....

5. Finally add 2-3 tomotoes long cut and cover pan a bit....once all are half done.....add salt to it...so it leaves juice and is done....now add pasta to it....and add tomoto puree/chilly kechup to it and mix

6. Then  season with  grated cheese and pasta seasoning...one can add cream a bit too....

Desert ideas

Take 3 marie biscut in a bowl....butterscotch ice cream on top and choco sauce for  desert

One can also make hot chocolate fudge at home...by crushing the biscut and nuts in a mixer. Heating the syrup a bit and then adding it in a class filled with butterscotch ice cream scoops