 Ingredients: Besan - 1cup ajwain - a pinch baking powder -1tsp haldi - 1/2 tsp ginger-garlic paste 2 tsp salt oil - for deep frying Take a mixing bowl add besan, ajwain, baking powder, haldi, red chili powder,ginger-garlic paste,salt and mix well. Add 3/4 cup of water to make a thick paste, you may add little more water if required. Whisk it properly so that it doesn’t form any lump and turns into a smooth paste. Heat oil in a deep frying pan. Now with a help of a spoon or with hand put the batter in oil in form of small pakodas. Fry till golden brown. Remove and keep aside.  Ingredients for pakoda curry: onion - 2 tomatoes -2/3 garam masala -1/2tsp turmeric powder-1/2 tsp dhaniya poder -1/2 tsp red chilly powder 1/2tspn cuminand mustard seeds -1/2 tsp salt oil -1tblspn water Preparation for the Curry: Now for the curry grind the tomato and onion into a paste. In another pan heat some oil and add the cumin seeds and mustard seeds. Now add the ginger garlic paste along with the tomato onion paste. Fry it for 2-3 min and then all the masalas. Fry the mixture for another 2-3 min till the oil separates. Now add 2-3 bowl of water and add the pakodas into it. Do adjust the quantity of water as the pakodas absorb lot of water. Let it cook for 5-6 min till the pakodas become soft. Garnish with spring onions or coriander leaves.  |
No onion, Garlic, ginger, tomato. Just simple and delicious chenna potala rassa. Flavourful Odia-style curry with potal and chenna simmered in a creamy, mildly spiced gravy with a hint of kasoori methi to give it an exotic flavor dimension. Ingredients.... 250 gm Paneer 6 nos.Parwal into half cross cut ⅓ tsp Cumin seeds ½ tsp Turmeric Powder ½ tsp Kasuri methi 4 nos. Green chillies chopped Salt to taste Oil For the paste : Half of Coconut 1 tbsp Poppy Seeds 6 nos. Spicy Green Chillies 4 tbsp Milk powder 1 tsp Garam masala powder(HM) 4 Cardamom 1 bay leaf Preparation.... Soak all the paste ingredients for 10 minutes before grinding them into a smooth paste. Heat oil in a kadhai, add parwal along with a little salt, fry until half cooked, and remove to a plate. No need to fry paneer and add it as it was. Before you add, cut and soak in warm water, squeeze slightly, and then add to the gravy so that the paneer cubes soak up the flavor of the gravy. On the same kadh