From jbolton@rochester.rr.com Wed Oct 25 12:09:27 2006 Date: Tue, 24 Oct 2006 01:56:48 GMT From: Judy Bolton Newsgroups: uk.food+drink.indian Subject: Kadhi with Pakoras James, here is the recipe I mentioned. There are many, many varieties of this dish - kadhi - and even this one I play with a lot. But try it - see what you think. I often add some finely chopped potatoe or grated zucchini to the pakoras. Oh, and I do not add the sugar to the kadhi - that's a Gujarati thing, I think, the sweetness, and it's not my cup of tea in a savory dish like this. Kadhi Recipe with Pakoras Pakora Ingredients: 1 cup gram flour (chickpea flour) 1/4 cup onion, chopped 1 tsp red chile powder 1 tsp ginger, chopped 1/2 tsp baking powder Oil for deep frying salt to taste Preparation: Mix all pakora ingredients except oil and add about 1/2 cup of water. Mix well. Drop tablespoon-size balls of the mixture into hot oil and deep fry pakoras till they are golden brown. ************************************************ For the Kadhi Ingredients: 3 cups buttermilk (you can just use plain yoghurt and add some water to thin, and I leave mine out for a while to sour a little more) 2 Tbsp gram flour (besan) 1 tsp each cumin & black mustard seeds 1 tsp fenugreek seeds 1 stalk curry leaves (very essential to this dish) salt to taste (may need quite a bit) 2 to 4 tsp sugar (I omit) 2 pinches asafoetida 1/4 tsp turmeric chopped cilantro for garnishing Make Pakoras first. Mix the gram flour and buttermilk well - you can use a hand mixer or just beat with a whisk. Add the salt, sugar and turmeric powder and mix well. Heat Ghee in a pot, add asafoetida, cumin seeds, black mustard seeds, fenugreek seeds, and curry leaves. As the black mustard seeds start to sputter add the buttermilk mixture. Stir continuously. Allow to come to a boil. Simmer on low heat stirring occasionally for 5 minutes more while adding the Pakoras. Garnish with coriander/cilantro leaves. Serve hot with plain white rice. I often add a little grated ginger to the kadhi... but like I said, there are many versions of this. I think this tastes better when it's allowed to sit for a bit before serving. In that case, keep the pakoras separate until you serve it. The pakoras are also good on their own with some chutneys (cilantro, IMO).