 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.  |
One bowl meal with saga kanji कटोरा भर भोजन सागो कान्जी के साथ Kanji! A traditional Odia dish, especially popular during the summer months. Here's a simple recipe to make Kanji, a flavorful and healthy fermented rice with it's sour water torani. Ingredients: 2 cups pakhal rice (fermented rice) 3 cups torani 1 bunch Amarnath saag ¼ tsp Hing 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/2 tsp Fenugreek seeds 1/2 tsp fennel seeds 20 crushed Garlic pods 2 dry red chili Salt, to taste For garnish... Chopped onions Chopped green chillies And some seasonings Preparations: In a large bowl, pour some sour torani with rice. Mash the rice with your hand. The mixture should be watery, but not too thin or too thick. Add salt and keep it on medium flame when it comes to boiling point and chopped saag; stir well; now keep the flame on high; once the saag coagulates with it, keep the flame on low. Switch off when all done. Y...