Sunday, November 27, 2005

Anthony’s Pakoda Kadhi

More with fritters:

This is a delicacy that we serve in every vegetarian grand feast. There are sweet variety, vegetable laden pakora( Palak Pakora like) curry and so on. I haven’t quite mastered it the way, the Brahmin cooks prepare for the manipuri Grand feast called usov, derived from Utsav I presume. Never the less, these pakoda curries are very taste.

The Kadhi that we used to get in the hostel, and even in the restaurants is prepared with curd and besan, but I don’t like the taste much either. Also, the Kadhi tend to get sour sometimes. In the Manipuri version, curd is not used but besan is used. I still haven’t been able to get the perfect curry,but I have discovered better way to prepare the Kadhi. If you get the matter(white pea) dal, nothing like it. Otherwise you have to use matter.

For the Kadhi( my version of curdless kadhi),

If you have got matter dal, use it. Otherwise soak mattar in hot water. After about half an hour, the peel will start to come out. Use your fingers to separate the peel from the mattar, its not possible to separate every grain of pea/matter. Separate s much as possible and wash it.

Now either this peas or matter dal if you have it, boil well. Use one cup of dal and about 3 cups of water. Add 1/2 tsp chili powder, 1/4 tsp turmeric powder, 1/2 tsp ground ginger.( you may add a roughly chopped onion also). Cook, Three whistle should do. Now drain, the water from the dal. It is the water or stock that we are going to use for the curry. Remove the dal or mattar and keep the stock aside.

For the Pakora:

1. Mix 2 cups besan( Mattar Besan if you can get other wise any besan), with 1 tsp jeera powder, 1 tsp Dhania powder, 1 tsp chilli powder, a 1/3 tsp of baking soda and salt to taste.

2. Add water slowly and keep mixing the mixture. Make into a thick paste.
Add 2 tbs finely chopped coriander and one cup finely chopped palak

Step 2 might be done without. The pakora may be made without t
the greens. Taste different.

3. Heat oil in a shallow pan. Now using the finger pick up small lumps about 1.5 inchs diameter and deep fry them till golden brown. Remove and keep on tissue paper or towel to remove excess oil.

For the curry:

Heat oil, and add jeera, bay leaves, some curry pata, a tsp of mustard seed and chopped ginger. Fry for sometime and add a pinch of heeng (asafoetida) and pour the stock that you left aside. Let it boil for 5 minutes and add the pakoras.

If you want to have the Original kadhi, instead of the stock, pour in a mixture of 2 tbs besan( chick pea or Matar-Pea) with Curd, add some water and bring to boil. (I somehow don't like the sour taste.) . A pinch of turmeric may also be added just before the mix is poured. add salt to taste, Add the Pakodas.... yummm

Eat with rice. cheers
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Blogger Parna said...

sounds yumm! i have a thing for kadhi. is matar dal the same as chana dal? i am usually confused between the two :)

11/28/2005 12:51:00 PM  
Anonymous Anonymous said...

No Parna... Chana dal is a very different substitute and we oftyen end up using chana dal but matar dal is different.. All kolkata kirana walas know it, and even the arambagh stack it. I don't know if it is available abroad.. try my technique. soak matar.. Matar = Pea
Chana = chick Pea, mattar is white peas( green when ripe turns white)

Chana is the small variant of Chole.

11/28/2005 05:16:00 PM  
Blogger Rita said...

Yummmm...I'll try that out.
BTW, I did not know that you maintained a cookery blog as well! :D

11/29/2005 10:56:00 AM  
Blogger Gypsynan said...

Oh my god! you do NOT cook pakoda kadhi!!!! I am speechless!

12/03/2005 04:16:00 AM  

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